Seared campus raised duck, French lentils, honey cup squash and local plum jus.

Barber's farm & frisée salad , shaved apples, sunchokes , campus raised and cured bacon and local goats milk feta. Teaching can be really rewarding.

Italian sausage with spicy kale.

Raking and really enjoying this batch of black current kombucha.

Made sausage with my good friend Jim today from a pig he raised.

Hen of the woods with garlic and moringa.

Bacon all day!!

The greenhouses on the SUNY Cobleskill campus full of tomatoes.

Honey Cup Squash presented to SUNY Cobleskill from Cornell University.

Pork belly, Duck Breast and Turkey Andouille all grown on campus and produced by my meat cutting class.