FERMENTING COLOR/PEAK WEEK

In the Northeast, our growing season is brief. For a few fleeting weeks, abundance peaks, creating a sense of urgency before the first frost.

Together, we will slow down and honor this moment through preservation: pickling, fermenting, freezing, foraging, drying, and canning. By implementing a 'nose-to-tail' approach to the harvest, we will explore how to extend the season's bounty and culminate our efforts by building toward a joyful and lavish communal feast.

Dates:

Monday, September 28 - Sunday, October 4, 2026

Julia Norton, a natural materials-focused artist and educator, will lead a series of creative explorations of color and raw materials, focusing on experimental methods of making rooted in processes of care and consideration.

We will take part in a range of activities, including sourcing soil pigments for paint making and frottage, playing with natural dyes to create colorful fabrics and inks, foraging for assorted raw materials in the landscape, and working through prompts to foster discussion and reflection.

The intention behind these interactions will be to learn from each other in a spirit of reciprocity while we deepen our creative practices.

Long Form Class: Fermenting Color/Peak Week
from $1,400.00

Julia Norton

I am a multimedia visual artist,  educator, and researcher with a primary focus on natural  materials. In my art practice, I aim to work with imagery and materials that correlate with my interest in life cycles and regeneration. 

As an educator I believe in fostering creative exploration, self determination, cultural connections, open inquiry, and a critical mindset as I engage with students of all ages and backgrounds.

julia-norton.com

Leah Guadagnoli

Leah is a culinary artist, farmer, and celebrator of seasonal nourishment and community gatherings. 

fancyfeastsupperclub.com

  • This class will take place rain or shine Monday, September 28 through Sunday, October 4, 2026

    Students arrive in the afternoon on Monday, are settled in and are then asked to be at dinner at 7:30pm. Subsequent meals can be taken in solitude though we typically eat together in the large breezeway of the barn. Students leave on Sunday by 4pm and are welcome to end the week with lunch at coyotecafe, the farm’s monthly drop-in cafe.

  • Worlds End Farm is located in Esperance, NY, 30 miles west of Albany. Transportation to and from the farm must be arranged by you personally.

  • There are four private rooms available in our main barn. Each has a double or queen bed.

    Students opting to camp can do so with their own gear in the lower field. Students staying off site should book their own lodging in the area.

    All students will have access to shared bathrooms and our communal kitchen. There is wifi and excellent cell phone service for most networks.

  • $1,850 includes instruction, all meals and lodging onsite (private bedroom, shared bathrooms)

    $1,400 includes instruction, all meals and students will camp or arrange their own lodging offsite

    Payment plans available upon request; please write admin@saipua.com.
    A 50% deposit will be due now with the remainder due a month before the class start date.