Chrisso Babcock Does It Again!

By Kathy In Student Success Stories On September 9, 2014

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I’m always amazed by my previous students and Chrisso is amazing with or without me. Again he’s teaching this fabulous class for getting back to basics. It’s called 

Homesteader’s Kitchen.

Chrisso says, “I will be teaching a class coming up this fall through the continuing education program at UCC, at the Stone Ridge Campus. The class is called Homesteader’s Kitchen Intensive, which I have offered a few times now. The class runs once a month for 3 months, weekend mornings, from September to November, and costs $165 including the materials fee. That comes to just 55 dollars for each 3 hour workshop, and you can expect to leave each class with projects, materials, and handouts. Here’s the overview and registration info.”

Homesteader’s Kitchen Intensive 

For thousands of years, people have made unique delicacies and complex foods in their kitchens. Learn to create these ancestral luxuries. The course will cover in-depth sourdough bread baking and other grain preparations; making soft and hard cheeses; preserving fruits and vegetables, creating pickles, wines, and vinegars; and traditional nutrition. Historical and nutritional knowledge will accompany all hands-on skills.

Note: Homemade breads, cheeses and pickles will accompany each class, although students may wish to bring a small lunch as well. The materials fee covers ingredients, supplies and snacks. Students can expect to leave most sessions with something they have created. Taught by Chrisso Babcock of coyotekitchenworkshops.com, whose goal is to give students the understanding and confidence to create these foods without a recipe.

Sat, Sep 20, Oct 18 & Nov 22• 10 am – 1 pm

3 sessions • $125

NCC 396-03 • SRC

Materials fee: $40, payable in class

To register for a class online:

https://www.sunyulster.edu/continuing_education/register_pay.php

To register by phone, call:

SUNY Ulster 845-339-2025 and use your Visa or MasterCard or Discover.

Monday – Thursday, 8:30 am – 6:00 pm.
Friday, 8:30 am – 4:30 pm.

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