Homesteaders Kitchen, Japanese Kitchen in the fall…

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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

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 —

Fall SUNY Class Completed, and again in the spring…

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In the beginning of November, I had my last class through the SUNY Ulster Continuing Ed program. There were 10 students, all of whom enjoyed the class, which ended with a feast. The one issue that I people told me they had with the class was the location, which was just not the perfect workshop space. So, in the spring, I will be teaching my next class on the campus, in a special kitchen classroom! Moving up in the world!

My class in the spring, again titled Homesteader’s Kitchen Intensive, will be once a month for three months; each session is 3 hours. As mentioned, it will be hosted in a cushy kitchen classroom that the Continuing Ed people have made available.

Students can expect to learn many of the same things I taught this fall: sourdough bread baking and cheese making,  vegetable and fruit  preservation, home wine and mead making, and the history and practice of traditional nutrition.

The class starts in April, and runs through June. I will post the details when SUNY makes the spring course catalog available.

Happy Holidays!

SUNY class starting

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My class through SUNY Ulster Continuing Ed is about to start!

The class is called the Homesteader’s Kitchen Intensive, and it will last for 2 months, covering such topics as homemade cheese and sourdough bread, vegetable ferments and much more.

I am excited to be working through the continuing ed program, a new experience for me.