Our September Fermenterie Event, in photos, part 1

I have been so busy since this event that I haven’t gotten around to posting these yet, and these are just part 1… After the event I spent nearly a month traveling, and since getting back my free time has been soaking into the process of finding and buying a house for my business and for my life! Which seems to be finally happening. Anyway, here goes — for the next few months I will be catching up to the present.


Our lovely postcard brochures… much thanks to Matt Stauble for his photography and design work


Part of Breakfast with homemade bars by Doug Cullen




My morning workshop, Broths and Infusions… making bone broth from roasted turkey necks and cleaned feet


And a variety of infused oils and vinegars imparting their flavors and colors. Lavender pink in the top right


And a hint of whats to come — Katie Grove, local artist, artisan and teacher, who attended and supported our event as a helper, with one of her baskets and the just-created place settings for the lunch

Next comes lunch —-

Homesteaders Kitchen, Japanese Kitchen in the fall…

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 —