In the fall I will be teaching two classes through SUNY Ulster Continuing Ed, one which I have now offered twice, Homesteaders Kitchen Intensive, and a new class covering Japanese Home Cooking.
3 gallon ceramic crock of miso ready to begin its 6 month fermentation
Both courses will be once monthly for three months, on weekends in a kitchen on the Stone Ridge Campus of SUNY Ulster.
The Homesteaders Kitchen Intensive will cover Cheese making, Sourdough Bread Baking, Lacto-fermentation and pickling, and basic wines and meads.
The Japanese course will cover many basics — Making soup stocks, both bone broth and mushroom broth; making Miso Paste and Sake; and making various other odds and ends, culminating in making a sushi and soup meal together.
Hope to see you in class —
