In this issue: We take a chef's-eye look at the "trend" that's practically old-hat here but is apparently sweeping the country--eating local/eating sustainable. Always-vigilant Tracy Frisch takes a close look at another movement that's just now beginning to be recognized--growing "superfood" (a new way of looking at plant/soil interaction and producing vegetables with enhanced nutritional value). Contributing editor Steven Kolpan evaluates some Hudson Valley estate wines, and Greg Weber pays a visit to a couple maple syrup operations--say goodbye to the little spigots and metal buckets hanging on the trunks of sugar maples and say hello to vacuum pumps and reverse osmosis machines. We've got recipes for beets and rhubarb, chicken and asaparagus and an applejack Old Fashioned that's a seasonal treat.

Oh, did we mention Hudson Valley Restaurant Week? It all starts March 18 for a two-week run, and we've got the complete story for you, from the 200+ restaurants on this yea'rs roster to a tasty "Chef's Challenge" competition and everything in between. This is the event that everybody waits for--and we've got the whole story for you in the March issue.