Collection Connections: Dairy Production & Cooking Utensils

Folk Art School

Vesterheim Folk Art School

Collection Connections: Dairy Production & Cooking Utensils

March 23, 2021 (Noon - 1:00 PM CT) with Darlene Fossum-Martin

Level of Instruction
Everyone welcome.
Tuition
$20.00 Members
$20.00 Non-members

Share your lunch break with Norwegian food specialist and Vesterheim instructor, Darlene Fossum-Martin, and Vesterheim Collections Manager Jennifer Kovarik as they focus on objects in the collection that tell a story about Norway's unique food traditions. From wooden dough bowls, to cheese molds, to milk strainers, and beyond!

Collection Connections is a series of Vesterheim-hosted conversations between the museum’s collections staff and folk-art school instructors. Highlighting the incredible folk-art collection at Vesterheim, these conversations are also opportunities for you to stay connected with your folk-art community during this unpredictable time. Each gathering will highlight pieces from the collection as explained, interpreted, and appreciated by a master folk artist. 

Registration for this class has closed.


About the Instructor

Darlene Fossum-Martin
Darlene Fossum-Martin
Darlene Fossum-Martin

Darlene Fossum-Martin, of Decorah, Iowa, is a third-generation Norwegian, who grew up on a small farm near Spring Grove, Minnesota, the first Norwegian settlement in the state. She is both a woodworker and Norwegian food specialist. She has always had a passion for the folk arts and the way her Norwegian forefathers expressed themselves through their work with their hands and hearts. She says her cooking style is shaped by the Norwegian foodways of her ancestors. Her strengths in Norwegian cooking come from the women in her family, as well as the years she spent living in Norway. Darlene has taught traditional Scandinavian immigrant food classes for adults and children of all ages throughout the Midwest, Colorado, and at John C. Campbell Folk School in North Carolina. Darlene says, “What better way to keep traditions alive for future generations than sharing these time-honored recipes of our immigrant forefathers?”

Learn more: In the article, Det Sitter i Veggene, from Vesterheim, Vol. 6, No.1, 2008 – Thought for Food, Darlene expands on Norwegian culinary traditions.
 



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