Quillisascut Farm School Workshop

2009 Food Safety Workshops

Quillisascut Farm School

of Domestic Arts

August 19, 2009

Rice, Washington

Lora Lea and Rick Misterly started the Quillisascut Farm School of the Domestic Arts in 2002 as a way to show the intricate web that links producers and consumers with the land. The School offers experiential education about where food comes from, changing the way people cook and eat for a better food future.

Although they kicked off the farm school in 2002, the Misterlys have been farming their 36 acres since the early 80s. While Lora Lea and Rick strive to create a completely integrated farm, a large portion of their production is dedicated to goat cheese. They launched the Quillisascut Cheese Company in 1987 because of their love for country living and desire for homemade cheese. 35 out of their 60 goats are milked during the lactation period to produce 5000 pounds of cheese a year. The flavors of the cheese change with the diet of the goats, the season and temperature. This is one of the biggest features of their cheese, giving an honest representation of their farm. “I want the cheese to be real with rustic nuances,” says Lora Lea, “even when it is mild I want there to be lots of flavor.”

Speakers: Tricia Kovacs, WSDA Farm to Cafeteria Coordinator

Karen Jurgensen, Chef

Topics Covered