FEATURES

The green ways of Shabazz Jackson
A child of the '60s, Shabazz Jackson never lost his roots. His efforts to remediate and recycle have been felt from Cold Spring to Poughkeepsie, and now he's onto something really big.  READ  by Tracy Frisch

About the business: Peter Kelly on hospitality
There's more to a perfect dining experience than just the food. One of the most successful and popular restaurateurs in the valley talks about the importance of helping guests to relax.  READ  a Valley Table interview

Special section: Hudson Valley restaurant week
This is the fourth year for our regional culinary extravaganza, and this year it's bigger than ever. Here's everything you need to know to eat your way through Restaurant Week.  READ

Chefs in shape
Faced with constant temptations and lousy hours, it's hard for many chefs to find the time or motivation to stay in shape. Then there are those who just go ahead and do it anyway  READ  by David Neilsen

Special section: Fabulous farms, food and markets
Spring is almost sprung--find what you need to help it along from our advertisers in this special section. Plus we profile a special upstate cheesemaker, and Keith Stewart gives us the lowdown on his high tunnel constructon.  READ

Stone barns redux
Is it a dream, a farm, an education center, a think tank, an inspiration? After eight years we decided to revisit Stone Barns. Think of it as a work in progress.  READ  by Abby Luby

DEPARTMENTS/COLUMNS

Publisher's Letter: 125 reasons to come to the Hudson Valley - READ
By the Glass: Label lore. by Steven Kolpan - READ
Deja Vu: Not just for breakfast anymore. by Peter Rose - READ
Up Close: Marge Randles / The Argyle Cheese Farmer. by Tracy Frisch - READ
Locally Grown: Farming under cover: high tunnels, low tunnels and greenhouses. by Keith Stewart - READ

Good Stuff: Maple sugar party; not eating for hunger; another farm camp; seed library; golf for farms.

Events: March-May 10

CSAs and Winter Farm Markets

RECIPES

Vegetarian lentil soup (Chef Gaspare Maniscalchi / Leo's Ristorante);
Buffalo chicken quesadilla (Chef Laura DiGiorno / Valley Restaurant);
Wild nettle & cauliflower soup (Chef Jerry Crocker / Back Yard Bistro);
Pumpkin cornmeal pancakes (Peter Rose);
Stacked flensjes with applesauce (Peter Rose);
The best pancake (Peter Rose);