SMCC is offering a set of three culinary classes as part of their Continuing Education program. A collaboration with the state’s Inland Fisheries and Wildlife department, the classes focus on cooking with wild game and fish.
- January 23 – Duck, Duck, Goose
- February 27 – Freshwater Catch
- March 12 – Small Game
The classes will consist of a cooking demonstration and tasting with SMCC instructor Geoffrey Boardman and discussion with IFW staff.