Unfortunately, the fires affecting our community continue to grow. Yesterday, Red Flag warnings were issued through Friday afternoon representing ideal conditions for fire combustion and spread.

Given this, we have made the decision to delay a return to in-person instruction at Greystone until Monday, October 12. All campus buildings will remain closed until that time. Our intention is to reopen the Residence Halls on Sunday, October 11. While we expect the situation to be resolved by then, we must acknowledge this is a fluid situation; we will continue to remain in touch with students via email and the Everbridge Emergency Notification system as further information becomes available.

Classes, which resumed Wednesday, September 30 online, will continue to be delivered virtually during this interim period. By continuing in this way, instructors will be able to keep pace with the semester—providing lecturing instruction now on theory and techniques, and enabling students to get right back into the kitchens and bakeshops once campus reopens. Students, please continue to monitor the student portal and your Moodle sites for further information regarding your classes.

Most students have returned home already or are staying with family or friends. If you are unable to do this for an extended period, or if you have remained behind and are staying at Copia, our Student Affairs team can offer assistance. Please update your status on the "2020 Glass Fire Status" form on the Residence Life portal to keep us apprised of your status or to indicate that you need assistance.

Culinary News from The Culinary Institute of America

CIA Helps Food Bank Teach How to use Fresh Produce

The CIA at a Food BanFaculty, staff, and students led by Assistant Professor Bobby Perillo volunteered in a Chef Challenge Cook-off in late September in Kingston. They prepared several dishes using the fresh, local fruit and produce that was distributed by The Food Bank of the Hudson Valley to area residents in need. Attendees tasted the dishes and voted for their favorites.

According to the Daily Freeman, "The cooking competition was a way for attendees to learn how to use the produce they were taking home...Having the chefs demonstrate the produce and items typically offered at food pantries, such as kidney beans and elbow macaroni, allows people to see the different ways they could bulk up their own dishes"

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