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David Neilsen

Seeding Young Minds, School by School

AS ITS NAME IMPLIES, Hudson Valley Seed, a Beacon-based non-profit, works with seeds. Its most fertile plantings are not in the ground, however, but in the minds of young children.

Say Pleasing Cheese

CHEESEMAKER COLIN MCGRATH has forged a successful career at Sprout Creek Farm in Poughkeepsie for more than 11 years. This past spring, he began offering cheeses under the McGrath Cheese Company

Meaty Matters

Matt Campbell, owner/operator of Campbell Meats in Dobbs Ferry, was trained as a chef and worked at several Manhattan restaurants. He liked to spend time in the butcher shops in

High IQ Brew

NEW PALTZ’S OWN Smart Beer is New York’s first organic beer company. Within its first year of production, the company’s beers, which are physically brewed upstate in Saratoga Springs, already are

Don’t Worry, Be Hoppy

JEFF O’NEIL, FOUNDER AND PROPRIETOR of the recently opened Industrial Arts Brewing Company, in Garnerville (Rockland County), has spent most of his adult life swimming in beer. As the former head

The Future of Farmers’ Markets

THE HUDSON VALLEY HAS AN embarrassment of riches when it comes to fresh farm products. And as the popularity and interest in fresh produce seems to be continually growing, so,

Econ 101: The Business of Eating Local

MANAGING A COLLEGE DINING HALL historically meant focusing on quantity and efficiency, not necessarily quality. Institutions feeding an assembly line of hundreds (or thousands) of newly independent students have traditionally gone

Kevin and Tamara Terr’s Red Barn Produce

IN 1989, KEVIN AND TAMARA TERR honeymooned on Prince Edward Island, Canada, anticipating buying an established produce distribution business when they returned home. Kevin, then co-owner of Margaritas, a restaurant

World Wide Farm

“THERE’S A LOT OF DEMAND for farm-fresh and local products and food, but not a great way for a wholesale buyer to order from these farms,” says David Ross, vice

Hip Hops

ON A SATURDAY IN JULY, 45 farmers and others from the Hudson Valley, central New York, and as far away as Maryland and Vermont gathered in Tarrytown to learn about

Prized Pickle Potion

STEPHEN LEIBOWITZ, CPM (Chief Pickle Maven) of United Pickle Products, knows his history. “In 1897, my grandfather Max came from Europe and his first job on the Lower East Side

Blight Flight

A COUPLE OF THE FINER THINGS IN LIFE are under attack. Environmental calamities in Central America and Italy are devastating their coffee and olive industries, respectively, resulting in drastic drops in

Using the Whole Animal

USING THE WHOLE ANIMAL is a hot topic in chef circles these days. Almost everything from the tongue to the bladder finds its way onto a dinner plate somewhere, sometime.

Sustaining Fish at Marist

A COLLEGE DINING HALL may not seem like the place to fan the flames of a revolution in sustainability, but the Student Center Dining Hall at Marist College in Poughkeepsie

Hudson Valley Restaurant Week is back this April 8-21!