{announcing} FSC Academy

Home Dairy….
Jams, Jellies & Preserves…
Bacon Curing…
Water Bath Canning…
Bread making 1, 2, 3, 4…
The Art of Tarts…
Home & Body Sampler…
Summertime Condiments…
Food Preservation 101…
Seasonal Soups…
Home Brew…
Baby Food…

Ohhhh am I so excited to share this wonderful news! After a long organizational process, FSC is ready to move a big part of our home-cooking advocacy (and business) forward —> FSC Academy!

I will have more on the business in the near future, but for now we are announcing the general plan and our partnership with our first ‘brick & mortar’ class location- The Arts Center of the Capital Region! We couldn’t be more honored to join their educational program and general awesomeness.


How this came to be.

It all went down sooo 2012, social media style, with Caroline Corrigan, Education Manager, asking a question on Twitter to the Twitter world, and more specifically to one of our sponsors, Honest Weight Food Coop:

“Hey! Do you guys know anyone who might be interested in teaching a canning/jams workshop this summer at The Arts Center?”

Next thing I know, AlbanyJen (thank you Jen!!!) has suggested FSC and away we went! I sent Caroline a 4-page proposal and we were off to the races! I’m excited to have a permanent location for classes in Troy as I feel like the DIY energy of the arts/food/music/fashion community there is electric. FSC loves Troy: We participate in our monthly ‘outreach’ at the Troy Farmers Market, we have our monthly food swaps in Troy and now we have a permanent class location (that is, if we keep it together and nothing goes wrong…eeekkkk!)

{from our home kitchen to yours}

These accessible, low-key, introductory, small-enrollment demo classes will be taught by the ladies and friends of FSC in two formats:

1) Community Spaces: At various commercial kitchens around the Capital Region, we will be teaching our classes. As stated above, our first location to announce is The Arts Center of the Capital Region!!! We have joined the Culinary Arts Staff and will begin teaching classes in June! Class list is below (you can sign up now!!!)

2) Class in A Bag: We will grab our big totes, filled with local ingredients & supplies, and come to you!
In a few days or weeks, we will be debuting a rotating menu of seasonal classes (Summer Semester: June-Mid-September) in our new web store. With a minimum of you & 4 friends/family members/co-workers, we will come to your home (or business) to teach a class of your choice! Each class will be 2 hours in length (unless otherwise noted) and will include a 30 minute prep & clean-up period.


Those completing a class, whether in the home or on-location, each participant will receive an informational FSC booklet (think a small version of our ‘From Scratch Holidays‘ still glossy & fabulous!) specifically written to compliment the completed class, and a small gift bag related items. Additional gift bag items will be for sale if the hostess desires (if it’s a bachelorette or bridal shower party)

The Art Center of the Capital District’s Summer 2012
FSC DIY Series Offerings


The Art of Tarts

SUNDAY June 3, 2012 — 01:30 PM to 04:00 PM Instructor: Ginny O’Neill
In this hands-on workshop, students will prepare both sweet and savory tart doughs and fillings. Completed tarts to shared and taken home.

Waterbath Canning 101

SUNDAY June 10, 2012 — 1:00 PM to 03:30 PM Instructor: Christina Davis
Christina Davis will walk you through the basics of pickling and boiling-water bath canning. The class provides an intensive up-close opportunity to learn to make pickled vegetables & the basic safety and techniques to return home to ‘put up’ the summer’s bounty. The participants will go home with a small jar of that day’s work and a booklet with corresponding recipes.

Makin’ Bacon

SUNDAY June 24, 2012 — 02:00 PM to 04:00 PM Instructor: Erika and Chris Tebbens
Want to enjoy the taste of home-cured bacon? We will you show you the step-by-step process- cure your own bacon at home in just 1 week. We review the basic science behind curing as well as a brief history of curing meat. Then we show you how to cure and season pork belly to turn it into the best bacon ever. We also bring a finished pork belly to roast, which we then slice and cook up so that all attendees can sample what their portions will taste like in a week.

Brioche Workshop

SUNDAY July 8, 2012 — 01:00 PM to 04:00 PM Instructor: Ginny O’Neill
A gold standard, Brioche is always in style. In this hands-on work shop, students will make a classic basic brioche dough and complete pastries using brioche.


Waterbath Canning 101

THURSDAY July 12, 2012 — 06:00 PM to 8:30 PM Instructor: Christina Davis
Canning is a tried and true method of preserving food that has enjoyed renewed interest with the resurgence of DIY methods, and eating “local and organic”. Christina Davis will walk you through the basics of pickling and boiling-water bath canning. The class provides an intensive up-close opportunity to learn to make pickled vegetables & the basic safety and techniques to return home to ‘put up’ the summer’s bounty. The participants will go home with a small jar of that day’s work and a booklet with corresponding recipes.


Jelly, Jam, Preserve: What’s the Difference?

SATURDAY July 21, 2012 — 01:00 PM to 03:00 PM Instructor: Deanna Fox
This class will explore the differences between the various types of fruit spreads. Students will learn how to choose commercially-available pectin, how to tell if the spread has “set,” and will receive take-home instructions for making their own pectin from apples and lemons. Students will also learn about preservation methods for their fruit spreads (primarily, hotwater bath canning and freezer methods), receive instruction on what type of jars and containers to use, and will be able to hot-water process their fruit spreads for extended shelf life. Students will also receive brief instruction on the “science” behind preserving fruit spreads (for instance, why no-sugar fruit spreads aren’t good candidates for hot-water bath canning). Students will also be able to make a half-pint each of jelly, jam, and a no-sugar fruit spread (types of fruit used will be based on seasonality).


Summertime Condiments

SUNDAY July 22, 2012 — 01:00 PM to 03:00 PM Instructor: Christina Davis
The secret is out: making your own mustards, ketchups and BBQ Sauces are extremely easy and user-friendly. In this class, participants will be able to go home with the knowledge and basic techniques to create flavorful summertime favors at home! Basic Ginger & Garlic Mustard, Classic Ketchup & Rhubarb or Sweet Pepper BBQ Sauce will be covered.


DIY Home + Body Sampler

SATURDAY August 4, 2012 — 01:00 PM to 03:00 PM Instructor: Deanna Fox
This class will explore ways to clean house using all-natural methods and also receive instruction on how to choose natural kitchen ingredients to match a variety of hair and beauty needs. Students will learn about the powers of vinegar, baking soda, borax and lemon to clean a variety of household items. Various projects you will learn is a all-purpose cleaner, laundry detergent body scrub and butter.


Food Preservation 101

SUNDAY August 12, 2012 — 01:00 PM to 03:30 PM Instructor: Christina Davis
In this class is filled with the basic information you need to know to get started in preserving the summer bounty! We will cover various methods on preserving fruits and vegetables including: dehydrating, freezing, drying, freezing, simple refrigerator pickles, infusions, delicious fruit compotes & freezer jam, fermentation, and a very quick overview to water-bath canning, pressure canning and vacuum sealing. You will also get tips on tools of the trade and following basic safety rules to create food that will last beyond that last harvest.


Home Dairy 101

WEDNESDAY August 15, 2012 — 06:00 PM to 08:00 PM Instructor: Elizabeth Russell
Join From Scratch Club’s Liz to learn the basics of home dairy processing. With hands-on demonstrations students will learn to make homemade yogurt, quick and easy mozzarella cheese, ricotta cheese and paneer, an Indian frying cheese. Students will also take home recipes and resources to gather the ingredients and make their own home-cultured buttermilk, kefir and other cheeses.


Tags: , , , , , , , , , , , , , ,

Categories: Classes, DIY, FSC Academy


Finding her true calling, connecting people to their local foodshed, Christina is the Editor & Founder of From Scratch Club and a proud CSA Member & Market Crew member of Kilpatrick Family Farm. At the homestead, she is the Chef de Cuisine, Master Baker & Head Food Preservationist to her husband Charles and their 2 year old son, Miles Jae. Although always a supporter of local, sustainable, humane and whole foods, Chris is now on a serious mission to bring those principles into her kitchen due to Miles Jae’s multiple food allergy diagnosis, asthma and the rare disease, EE. All of her recipes are dairy, soy, tree nuts, peanuts, gluten/wheat, pea, corn & sesame free.

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17 Comments on “{announcing} FSC Academy”

  1. April 4, 2012 at 8:50 am #

    THIS IS SO EXCITING! I am absolutely giddy reading the class list. Congratulations!

  2. April 4, 2012 at 9:36 am #


  3. Julianna
    April 4, 2012 at 10:58 am #

    This just made my day!!! I am so excited to see these classes being offered. I love to can, and have been itching to make my own dairy!!

  4. Maria
    April 4, 2012 at 1:05 pm #

    WAAAAAAAAAH! All these classes sound amazing and I can’t take them way out here in Los Angeles! Congrats……it’s gonna be awesome!

  5. Alexis
    April 4, 2012 at 7:38 pm #

    It all looks great! So excited to see this grow.

  6. April 5, 2012 at 4:22 am #

    These classes look great, what an exciting line up. Wish I was closer to partake in the fun!

  7. Dianna
    April 5, 2012 at 7:11 am #

    Congratulations Chris, this looks great and the class list is impressive. Keep us all posted.


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