‘Dacks Dishes

John Michelotti shares what fungi are and how they interact with their environment as well as cultivation techniques. With a focus onto practical, at-home methods you can implement anywhere John will review the process of up-cycling and demonstrate how to grow oyster mushrooms from house-hold waste products like cardboard and coffee grounds. Explore the health benefits of mushrooms and how to harvest and prepare oyster mushrooms that you grow. John aims to empower you to grow and cook your own mushrooms on an at-home scale for years to come! Each participant will receive a PDF of instructions on how to grow oysters indoors.

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Growing Oyster Mushroom on Coffee Grounds Download

About The Presenters:

John Michelotti

As former President of the Mid-Hudson Mycological Association (MHMA), John co-founded the Catskill Regional Mycoflora Project as well as the Gary Lincoff Memorial Scholarship. He serves as Medicinal Mushroom Committee Chair and is a Poison Control Consultant for the North American Mycological Association. He is an instructor for the Wild Mushroom Food Safety Certification courses in NY. He was chosen by the Catskill Center as a “Steward of the Catskills” for his contribution to the environment. He served on the Mushroom Advisory Panel for Certified Naturally Grown to develop ecological standards in mushroom production. John has presented at the New York Botanical Gardens, Telluride Mushroom Festival, and North American Mycological Association Annual Foray, as well as several colleges and universities. His goal is to educate and inspire people to work with fungi to improve their health, communities, and the environment.

Angel and Lauren will talk about the history and importance of the Iroquois White Corn Project located in the ancestral land of the Seneca people in Victor, NY. They will utilize the medium of storytelling to relay knowledge throughout this interactive presentation. A tour of the Iroquois White Corn Project will be provided. Photos courtesy of the Friends of Ganondagan

About The Presenters:

Angel Jimerson (Seneca/Heron Clan)

Growing up at Ganondagan, Angel has been involved with the Iroquois White Corn Project since it was brought to Ganondagan in 2012. He began working in the Iroquois White Corn Project Youth Program, later leading the youth group. Since then, Angel has filled several roles within the Project including cultural outreaches, workshops, and demonstrations sharing his knowledge within the academic setting, at conferences, events, and, as of late, virtually.

Currently, Angel fills the role of Iroquois White Corn Project, Production Manager. His passion for minimalism, sustainability, and food sovereignty are a direct reflection of his Haudenosaunee values, culture and traditions.

Lauren Jimerson (Seneca/Heron Clan), former project manager of the Iroquois White Corn Project, grew up on the Cattaraugus Indian Reservation learning about the traditions of stewarding white corn by way of her grandfather. She enjoys cooking with ancestral foods to create dishes for the modern palette.

Learn all about the re-emergence of a human-scale local grain economy right here in the Adirondacks. Join baker, farmer, and miller Dan Rivera from Triple Green Jade Farm as he shares recipes and techniques for getting more local whole grains onto your table. Recipes for cookies, buns, galettes, and even pasta will be covered.

About The Presenter:

Dan Rivera was born in the Bronx and grew up in Lake Carmel surrounded by a family heritage of Italian and Puerto Rican food. He was introduced to amazing cuisine based on simple, fresh ingredients early in life.

Dan and his wife Kimmy started Triple Green Jade Farm from scratch in the fertile and bucolic Champlain Valley of the Adirondacks. They built a wood-fired bread oven, purchased a stone mill to mill their own flour, started a grass-based livestock operation, and most crucially, built a loyal following of “bread heads and foodies” at the farmers’ market. Dan and Kimmy are now exploring agritourism, remaining true to their vision of creating an ecological farmstead which provides local food that mirrors the wild and natural beauty of the Adirondacks.

Join us for a delicious evening of winter cooking featuring faculty and students from the Culinary and Hospitality Program at Paul Smith’s College, the College of the Adirondacks. Chef Kevin and the students will cover a variety of exciting techniques to utilize root vegetables such as parsnips, celeriac, carrots, rutabagas, turnips and even onions.

About The Chef:

Chef Kevin is a native of Sylvan Beach in Oneida County and a graduate of the Culinary Institute of America. He previously worked as the executive chef at The Point resort on Upper Saranac Lake and was the executive chef at the Lake Placid Lodge. He is an Assistant Professor at Paul Smith’s and a Certified Executive Chef.

Learn how to make coconut squares from a locally written cookbook from the early 1900s.