Mussels with broccoli rabe, fried potatoes and bacon.

Venison loin, red beans cooked in rabbit stock and pork skin. Rich and delicious.

Breakfast.

Campus greens, apples, sharp cheddar crisps, pickled shallots, sprouts and kombucha vinagrette

My Farm to Table class entree. Everything grown and produced at SUNY Cobleskill.

Skin treats .

Crispy North Wind Farm Pork Skin, strained Yogurt and sprouted Quinoa.

Finished product. Will be served at NY craft beer festival in Albany. Local rabbit / pork kielbasa.

Beef sticks made in my meat products class.

Rabbit and Pork kielbasa, I had the oppertunity to use the rabbits from when they still had a heart beat. Grateful.