KOOKOOLAN FARMS
A small, diversified family farm in Yamhill, Oregon, committed to organic farming practices, rotational grazing, grass-based animal husbandry, humane animal handling practices, and producing the healthiest, best-tasting, premium poultry in Oregon.
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Our Instructors
Rudy Marchesi
Montinore Vineyard Owner and Winemaker
Rudy Marchesi is a commercial winemaker with a passion for fine food, creativity in the kitchen and continuing the family tradition of salami and prociutto production. About 12 years ago he dove into cheese making and has yet to come up for air. Over the years he has come to focus on hard Italian style cows milk cheeses and soft white mold cheeses “for the holidays”. His classes are as much about the art and pleasure of cheese making as the science and technique, and as a bonus Rudy often brings a sampling of his wines to share with class participants! Rudy owns and manages Montinore Estates Vineyards and Winery -- biodynamically certified and one of the oldest wineries in Oregon -- in nearby Dilley, Oregon. www.montinore.com
Mary Rosenblum
Science Fiction Author, Commercial Cheesemaker, Clark County Fair Cheese Judge
Mary has decades of cheesemaking experience, working with cow's, goat's, and sheep's milk. She was previously a commercial cheesemaker. SHe is the judge for the cheesemaking contest at the Clark County Fair in Washington State. She answers all cheesemaking questions both for home and commercial cheesemakers through the Clark County Extension Office. Mary's classes emphasize the biochemistry of cheesemaking. Although her classes absolutely are suitable for beginners and non-science types, we find that scientists, engineers, physicians, and techy types generally especially like her teaching style.
Scott "Dominic" Catino
Quail Run Creamery
Scott Dominic Catino is a cheese maker located in Gaston Oregon. He and his wife Summer are developing a herd of Nigerian goats and building a Grade A dairy and micro-creamery on their 20 acre farm nestled in wine country. Summer is the herd manager and milker for the 60 plus goats and Scott makes cave aged natural rind cheeses and chevre from the milk. Scott and Summer both work at Gaston School District where he is the Technology Coordinator and she is a sixth grade teacher. Visit www.quailrunhollow.com to learn more. Scott's classes are fun, technical, -- and because he's a high school teacher in his day job, very accessible.
Margaret Mathewson, Ph.D.
Anthropologist
Margaret Mathewson holds a PhD from UC Berkeley, teaches anthropology at OSU in Corvallis, works with museum collections, and teaches basketry at her own rural complex in the Oregon Coast Range http://www.ancientartscenter.com/about/). She has studied with California native artisans, and is a consultant to several Indian Nations and museums. She’s an excellent instructor, knowledgeable about all kinds of basket materials and many basket making styles and techniques, and an expert in fiber and foraging as well. Her protégées Zak and TJ (photographed, above right, here at Kookoolan Farms) will be assisting in the class so there’s plenty of hands-on instruction to support all students. A year and a half ago, Zak spent about three weeks living with Chrissie and Koorosh – he assisted in framing and trussing our barn, and with our very first Thanksgiving butchering.
Gareth Mark
Portland Chef
Gareth has what he calls "a checkered past" and a remarkably diverse set of life experiences. His first career, as a musician, included a Command Performance before H.R.H. Charles, Prince of Wales, and performances for King Hussein and Queen Alia of Jordan. His second career, as a pastry chef, featured four years at The Winchester Inn in Ashland, Oregon, and the appearance of one of his recipes in a Burt Wolf segment on CNN; the chef did the spot but completely blew the recipe. For his third career, he moved to Salt Lake City, Utah, and devoted a decade to genealogical research and writing. As the Internet bubble neared its peak, he began his fourth career in the high-tech industry as a database administrator with Egghead in Vancouver, Washington. After riding it into bankruptcy, he worked at a couple of start-ups that also went into bankruptcy and rendered his patent worthless. Deciding that the high-tech world was a bit too risky, he turned to the world of retail for his current career, and returned to cooking as a teacher. Interspersed throughout, he attended various colleges for some length of time, never managing to complete a single degree program, and studied eleven languages, never managing to become fluent in any of them. He currently offers private and small-group culinary instruction as well as personalized in-home catering services. Read more on his website, http://stumptownsavoury.com.
Bethany Lee
Home Breadbaker
Montinore Vineyard Owner and Winemaker
Rudy Marchesi is a commercial winemaker with a passion for fine food, creativity in the kitchen and continuing the family tradition of salami and prociutto production. About 12 years ago he dove into cheese making and has yet to come up for air. Over the years he has come to focus on hard Italian style cows milk cheeses and soft white mold cheeses “for the holidays”. His classes are as much about the art and pleasure of cheese making as the science and technique, and as a bonus Rudy often brings a sampling of his wines to share with class participants! Rudy owns and manages Montinore Estates Vineyards and Winery -- biodynamically certified and one of the oldest wineries in Oregon -- in nearby Dilley, Oregon. www.montinore.com
Mary Rosenblum
Science Fiction Author, Commercial Cheesemaker, Clark County Fair Cheese Judge
Mary has decades of cheesemaking experience, working with cow's, goat's, and sheep's milk. She was previously a commercial cheesemaker. SHe is the judge for the cheesemaking contest at the Clark County Fair in Washington State. She answers all cheesemaking questions both for home and commercial cheesemakers through the Clark County Extension Office. Mary's classes emphasize the biochemistry of cheesemaking. Although her classes absolutely are suitable for beginners and non-science types, we find that scientists, engineers, physicians, and techy types generally especially like her teaching style.
Scott "Dominic" Catino
Quail Run Creamery
Scott Dominic Catino is a cheese maker located in Gaston Oregon. He and his wife Summer are developing a herd of Nigerian goats and building a Grade A dairy and micro-creamery on their 20 acre farm nestled in wine country. Summer is the herd manager and milker for the 60 plus goats and Scott makes cave aged natural rind cheeses and chevre from the milk. Scott and Summer both work at Gaston School District where he is the Technology Coordinator and she is a sixth grade teacher. Visit www.quailrunhollow.com to learn more. Scott's classes are fun, technical, -- and because he's a high school teacher in his day job, very accessible.
Margaret Mathewson, Ph.D.
Anthropologist
Margaret Mathewson holds a PhD from UC Berkeley, teaches anthropology at OSU in Corvallis, works with museum collections, and teaches basketry at her own rural complex in the Oregon Coast Range http://www.ancientartscenter.com/about/). She has studied with California native artisans, and is a consultant to several Indian Nations and museums. She’s an excellent instructor, knowledgeable about all kinds of basket materials and many basket making styles and techniques, and an expert in fiber and foraging as well. Her protégées Zak and TJ (photographed, above right, here at Kookoolan Farms) will be assisting in the class so there’s plenty of hands-on instruction to support all students. A year and a half ago, Zak spent about three weeks living with Chrissie and Koorosh – he assisted in framing and trussing our barn, and with our very first Thanksgiving butchering.
Gareth Mark
Portland Chef
Gareth has what he calls "a checkered past" and a remarkably diverse set of life experiences. His first career, as a musician, included a Command Performance before H.R.H. Charles, Prince of Wales, and performances for King Hussein and Queen Alia of Jordan. His second career, as a pastry chef, featured four years at The Winchester Inn in Ashland, Oregon, and the appearance of one of his recipes in a Burt Wolf segment on CNN; the chef did the spot but completely blew the recipe. For his third career, he moved to Salt Lake City, Utah, and devoted a decade to genealogical research and writing. As the Internet bubble neared its peak, he began his fourth career in the high-tech industry as a database administrator with Egghead in Vancouver, Washington. After riding it into bankruptcy, he worked at a couple of start-ups that also went into bankruptcy and rendered his patent worthless. Deciding that the high-tech world was a bit too risky, he turned to the world of retail for his current career, and returned to cooking as a teacher. Interspersed throughout, he attended various colleges for some length of time, never managing to complete a single degree program, and studied eleven languages, never managing to become fluent in any of them. He currently offers private and small-group culinary instruction as well as personalized in-home catering services. Read more on his website, http://stumptownsavoury.com.
Bethany Lee
Home Breadbaker
