The Heart of a Pioneer Woman

Please call the office to inquire about registration!

Office: 715-824-3198

Step into the World of the Pioneering Woman on Saturday, April 22nd and join us for a variety of pioneering and homesteading workshops including bee keeping, coffee roasting, raising chickens, harvesting and drying herbs, baking bread, trap shooting, canning venison and so much more! Overnight accommodations are available both Friday & Saturday night. Please join us for a day or more of learning and fun!

"Purpose: A Time for Everything"

"To every thing there is a season, and a time to every purpose under the heaven: A time to be born, and a time to die; a time to plant, and a time to pluck up that which is planted; A time to kill, and a time to heal; a time to break down, and a time to build up; A time to weep, and a time to laugh; a time to mourn, and a time to dance; A time to cast away stones, and a time to gather stones together; a time to embrace, and a time to refrain from embracing; A time to get, and a time to lose; a time to keep, and a time to cast away; A time to rend, and a time to sew; a time to keep silence, and a time to speak; A time to love, and a time to hate; a time of war, and a time of peace." Ecclesiastes 3:1-8

Keynote Speaker

Tanya Mucciolo is a mother of six from Ripon, Wisconsin. She has known Christ for 30 years, but in 2009, she experienced Him in a new way as she walked through her journey with cancer. In addition to spiritual growth, the cancer inspired her to seek a more natural lifestyle by growing, cooking and preserving food in a healthy way. During our first session together, Tanya will be sharing her testimony along with some of the lifestyle changes the illness brought about; and during our closing session, Tanya will be answering the question, "Is there purpose in suffering?"

Workshops Offered

Workshop Session 1

Workshop 1: Cheese Making Mozzarella Cheese, Part 1 FULL
Instructor: Rose Boero, licensed Wisconsin cheese maker
Workshop Limit: 10
Summary: Have fun learning the basic methods of making mozzarella - one method using the microwave and one method using a hot water bath. This is a two period workshop - participants must attend both hours. Cheese making kits (that make 30 one-gallon batches of either mozzarella or ricotta) will also be available for purchase at $25 per kit.

Workshop 2: The Nuts & Bolts of Chicken Care
Instructors: Gregg & Heather Hielema
Summary: This family presentation will include the nuts and bolts of basic chicken care - from the day to day aspects to planning ahead and finding efficient ways to do things. Our whole family will be on hand to help share from multiple perspectives!

Workshop 3: Brewing Kombucha
Instructor: Nicole Elmhorst
Workshop Limit: 30
Summary: Did you know that kombucha has many health benefits and not only that but it is also very easy to make? In this workshop we will demonstrate step by step instructions on how to make kombucha, and we will discuss it's many health benefits as a functional food. You will even receive your own starter scoby to take home with you. Don't know what a scoby is or why you would need one? Don’t worry, by the time you leave this class, you’ll be ready to start your own kombucha, and you’ll need that scoby to begin.

Workshop 4: Reduce the Risk of Cancer with Healthy Food Choices & Physical Activity
Instructor: Carl Silbernagel & Karen Moucha, LPN
Workshop Limit: 15
Summary: One-third of the more than 572,000 cancer deaths that occur in the United States each year can be attributed to diet and physical activity habits, including overweight and obesity. Although our genes influence our risk of cancer, most of the difference in cancer risk between people is due to factors that are not inherited. American Cancer Society Guidelines on Nutrition and Physical Activity for Cancer Prevention apply to people at all stages of life and physical ability. These guidelines also apply to those who have been treated for cancer and want to prevent it from recurring.

Workshop 5: All-natural, Aloe Vera-based Skin Care
Instructor: Lisa Taylor
Workshop Limit: 20
Summary: Need a little pampering? In this hands-on workshop, we will learn about some of the potentially harmful ingredients found in skin care products, as well as treat ourselves to a fun facial while we explore the benefits of Aloe Vera and natural botanicals. All-natural, Aloe Vera-based Skin Care products will be available for purchase during Pioneer Camp.

Workshop Session 2

Workshop 6: Cheese Making Mozzarella Cheese, Part 2 FULL
Instructor: Rose Boero, licensed Wisconsin cheese maker
Workshop Limit: 10
Summary: Have fun learning the basic methods of making mozzarella - one method using the microwave and one method using a hot water bath. This is the second hour of a two period workshop - participants must attend both hours. Cheese making kits (that make 30 one-gallon batches of either mozzarella or ricotta) will also be available for purchase at $25 per kit.

Workshop 7: Coffee Roasting
Instructors: John & Holly, Liberation Farmers
Summary: Come, listen and learn as the Liberation Farmers share their story, pictures of their farm and the details about the farmers they work with in Kenya and Mexico. Following their presentation, there will be a coffee roasting demonstration and time for questions. We will be serving Liberation Coffee during Pioneer Camp and fresh roasted beans will also be available for purchase at $12/qt.

Workshop 8: Canning Venison FULL
Instructors: Don Friemoth & Rhonda Opelt
Workshop Limit: 15
Summary: If you come from a family of hunters, you are well aware of the situation in which you have "surplus meat." Rather than wrapping it and throwing it in the freezer, canning your venison is a great way to preserve the meat and have a quick and easy meal ready on those busy nights when you don't have a lot of time to prepare. Don and Rhonda will take you through the process of canning venison from start to finish at the conclusion of which you will have the opportunity to try a sample of Don's latest harvest!

Workshop 9: Soap Making 101 FULL
Instructor: Tracy Guzman & Carrie Powell
Workshop Limit: 30
Summary: This workshop is a beginner's soap making class designed to teach students how to make bars of soap using the cold process soap making method with emphasis placed on safety during the process of soap making. Tracy & Carrie will provide a demonstration on how to make soap as well as provide a recipe and soap making instructions so that you can make your very own soap at home. If you would like to purchase homemade soap during Pioneer Camp, bars will be available for purchase in the camp store.

Workshop 10: Repurposed Chicken Feed Tote Bag FULL
Instructor: Kitty Jensen
Workshop Limit: 8
Summary: Some have always wanted a new and dependable “tote bag”, others have always wondered what to do with those pesky used feed bags. Well, this workshop will please them both. Participants will receive instruction and experience a hands-on demonstration of how to re-purpose those excess feed bags into beautiful and dependable tote bags. Participants must have basic straight stitch sewing knowledge and must bring their own sewing machine, thread, scissors, an extra sewing machine needle (just in case yours breaks) and if you have one, a quilting ruler. Feed bags and instructions will be provided. Sewing machines will need to be set-up first thing upon arrival and taken down at the beginning of the lunch hour so that the room can be re-set for the second tote bag making workshop.

Workshop Session 3

Workshop 11: Cheese Making – Cottage Cheese, Part 1
Instructor: Rose Boero, licensed Wisconsin cheese maker
Workshop Limit: 10
Summary: Have fun learning the basic methods of making cottage cheese. This is a two period workshop - participants must attend both hours. Cheese making kits (that make 30 one-gallon batches of either mozzarella or ricotta) will also be available for purchase at $25 per kit. The cottage cheese class supplies include rennet and butter muslin (both are included in the mozzarella kit), but if purchased separately, they cost about $15.

Workshop 12: Trap Shoot
Instructor: Trudy Perlick & Jodi Verhalen
Workshop Limit: 20
Summary: During this workshop, you will be shown basic gun safety and given the opportunity to shoot different shotguns at clay pigeons. And that's about it...it's not rocket science but it is fun. This workshop will be held at River Hills Farm (1/4 mile from the camp). Weather permitting, the wagon will depart from the camp at 12:45pm. You are welcome to drive your own vehicle to and from the farm if you would prefer not to take the wagon ride. This is an outdoor class, so dress for the weather.

Workshop 13: Growing, Harvesting & Preserving Herbs
Instructor: Pam Wellbrock, Natural Health Consultant
Summary: Would you like to know how to grow and collect wild herbs, preserve them through dehydration, and store the abundant crop for later use? Then this open conversation style presentation is for you! Pam Wellbrock is an advocate of living off the land. She is raising her children on a large hobby farm, milking their own goats, and collecting their own eggs. Their organic garden and orchard provide a substantial amount of their food supply. Bring your gardening questions.

Workshop 14: Condiments – Homemade Mayo, Humus & More!
Instructor: Rosalind Kealiher
Workshop Limit: 30
Summary: You shouldn't have to DIP into your savings to eat healthy. Making delicious foods at home can make it easier to SPREAD the love of a preservative free life. By making your own delicious condiments, you can add a little extra flavor to many great foods and not only save some dough but also eat a little better. During this workshop, you will get to see the process of making some of these delicious condiments and the best part, you will get to taste them all too! The recipes used in class will be provided so that if you like what you tried in class, you can make it at home and provide a healthy, non-preservative filled option for your family. In 2010, Rosalind Kealiher published a cookbook called “Serving Up Savings”. This cookbook was a collaborate effort put together to initiate healthy eating on a budget. It is one of a kind, created by a designer who loves to cook! If you would like to purchase this cookbook during Pioneer Camp, it will be available for purchase in the camp store or can be purchased online at Amazon.com.

Workshop 15: Reduce the Risk of Cancer with Healthy Food Choices & Physical Activity
Instructor: Carl Silbernagel & Karen Moucha, LPN
Workshop Limit: 15
Summary: One-third of the more than 572,000 cancer deaths that occur in the United States each year can be attributed to diet and physical activity habits, including overweight and obesity. Although our genes influence our risk of cancer, most of the difference in cancer risk between people is due to factors that are not inherited. American Cancer Society Guidelines on Nutrition and Physical Activity for Cancer Prevention apply to people at all stages of life and physical ability. These guidelines also apply to those who have been treated for cancer and want to prevent it from recurring.

Workshop Session 4

Workshop 16: Cheese Making – Cottage Cheese, Part 2
Instructor: Rose Boero, licensed Wisconsin cheese maker
Workshop Limit: 10
Summary: During this two period workshop, you will have fun learning the basic methods of making cottage cheese. This is the second hour of a two period workshop - participants must attend both hours. Cheese making kits (that make 30 one-gallon batches of either mozzarella or ricotta) will also be available for purchase at $25 per kit. The cottage cheese class supplies include rennet and butter muslin (both are included in the mozzarella kit), but if purchased separately, they cost about $15.

Workshop 17: Is Bee Keeping for Me?
Instructor: Kent Pegorsch
Summary: In this “sweet” lecture based workshop, Kent Pegorsch will take you through the basics of bee keeping for beginners so that you can decide if bee keeping is right for you. Kent currently operates about 200 colonies and sells most of the honey produced through his retail store, Main Street Marketplace in Downtown Waupaca, under the Dancing Bear Apiary label. Kent's honey will be served on our coffee bar, used for our homemade honey wheat bread class, and will also be available for purchase during Pioneer Camp (12 oz bear $4.95, 2# glass $9.95, 5# glass $22.95).

Workshop 18: The Art of Bread Making – Homemade Honey Wheat Bread for Beginners FULL
Instructor: Lori Guilliams
Workshop Limit: 30
Summary: In this workshop you will learn about the different ingredients and techniques needed to make your own batch of homemade bread. Participants will have the opportunity to mix up their own bread dough, knead it, form it and bake a loaf of bread to take home to their family. Please bring an apron, a mixing bowl, 1 Tbsp measuring spoon, and 1/4 & 1 cup measuring cups.**

Workshop 19: Harvesting Heirloom Seeds
Instructor: Ann Rozner
Workshop Limit: 20
Summary: Heirloom seeds have been passed down from generation to generation. Learn how to be a part of this wonderful transfer of food by attending the “Harvesting Heirloom Seeds” workshop. Participants will learn how to harvest three different types of heirloom seeds and will also learn the art of foraging for one type of tea. Participants will leave knowing they are a part of history in the making and will get to take some samples home to get started.

Workshop 20: Repurposed Chicken Feed Tote Bag
Instructor: Kitty Jensen
Workshop Limit: 8
Summary: Some have always wanted a new and dependable “tote bag”, others have always wondered what to do with those pesky used feed bags. Well, this workshop will please them both. Participants will receive instruction and experience a hands-on demonstration of how to re-purpose those excess feed bags into beautiful and dependable tote bags. Participants must have basic straight stitch sewing knowledge and must bring their own sewing machine, thread, scissors, an extra sewing machine needle (just in case yours breaks) and if you have one, a quilting ruler. Feed bags and instructions will be provided. Sewing machines will need to be set-up during the lunch hour before the workshop begins at 2pm and taken down before the closing session.

Workshop 21: Turner's Fresh Market - Innovations at Your Local Farm
Instructor: Tara Turner, 3rd generation co-owner of Turner's Fresh Market & Greenhouse
Workshop Limit: 20
Summary: Tara Turner, 3rd generation co-owner of Turner’s Fresh Market & Greenhouse, will offer a brief history of Turner’s Market as well as discuss how they are using sustainable methods and ideas to keep produce local. Tara comes to us with a wealth of information; this workshop will range from operations in the greenhouse and field, as well as marketing and the creation of the Wisconsin Food Hub Cooperative.

Seed Exchange

We are excited to present the second annual Seed Exchange at Riverside Bible Camp. If you do not have any seed to share, please do not hesitate to attend the seed exchange; sometimes there is extra seed available afterward to share with those who are new to seed-saving. Please follow the Seed Exchange Instructions.