Batch of hot Italian sausage from some beautiful local pasture raised pigs.

Very busy week, MEAT LAB on campus is off to a great start turning out custom butchery from field to table. This is some sausage from the first group of pigs we harvested.

WILD MALLARD, CHAGA LENTILS, SUNCHOKES, ROMANESCO AND HOMEMADE CREME FRIACHE.

My son helped me with a fresh pasta / ravioli demo at NYS museum. He's the hardest working 10yr old I know.

DUCK EGG PASTA & RED WINE DUCK GRAVY.

Thanksgiving goose roasted with cherry wood.

A fantastic goose raised by my good friend Peter finished on apples, pears and cracked corn. Soon to be roasted over cherry wood. Happy Thanksgiving Foodstanders.

Venison heart , roasted apples, fermented chillies.

Finished bacon from SUNY Cobleskill pigs, processed, cured and smoked by my meat cutting class.

Yogurt cakes. local-delicious.