TEN YEARS AGO, if you went looking for organic vegan ice cream at a grocery store, the number of options you’d have found would have been few and far between.
FORMER NEW YORK CITY ATTORNEY Leslie Farhangi was captivated by the opulent rows of peonies blooming each June on her 200-acre farm in Millerton. She dreamed about something she could craft
WARM, GLAZED AND PILED HIGH with decadent toppings, Glazed Over Donuts, the latest addition to Beacon’s burgeoning food scene, is bringing a whole new meaning to the phrase “sugar rush.” But
SOMETIMES, YOU NEED TO go outside and pick some fruit. That’s what pulled writer Brigid Dorsey to her backyard crabapple trees a few years back, and soon enough, small jars of
CITING HUDSON VALLEY AGRIBUSINESS Development Corporation’s “leadership and vision strengthening local agriculture,” Janet Crawshaw and Jerry Novesky, publishers of The Valley Table, present The Valley Table’s 2017 Farm-to-Table Leadership Award
For the past eight years, Fishkill Farms owner Josh Morgenthau has carefully (and quietly) made his own small-batch hard cider out of nothing more than passion. “Cider making, to me,
When then 23-year-old chef Peter Kelly opened his first restaurant in Garrison in 1983, he had one question: Can a restaurant have a significant impact on a community? Over 30
Don’t let his fine dining chops fool you—chef Josh Kroner, of Terrapin Restaurant in Rhinebeck, is all about showing his street food side. Spurred from the popularity of Terrapin’s classic
When it’s radiantly warm and sunny, there’s nothing quite like packing up and heading outside for the day—especially if good food is involved. Track down your picnic basket and blankets,
With winter finally receding, spring offers a grand opportunity to start a flock of chickens of your own—and finally get in on the freshest version of the eggs you’ve been
A GRASSROOTS EFFORT BY A GROUP of friends six years ago to get styrofoam out of Beacon has blossomed into an “educational” waste management company whose goal is helping people
CHEF TERRANCE BRENNAN THE ROUNDHOUSE When it comes to cooking sustainably, “nose-to-tail” philosophy demands using an entire animal or vegetable (or as much of it as possible) instead of only
JUST INSIDE THE DOORS TO Dottie Audrey’s Bakery Kitchen in Tuxedo, Jennifer Jenkins, who co-owns the eatery with her husband Patrick, buzzes away at the baker’s station behind a wall
WE COMMEMORATE THE ON SET of spring by inviting chefs from diverse cultural backgrounds to share a dish typical of one they would serve on a seasonal cultural holiday. From Muslim
CRAFT BEER LOVERS CAN NOW add Hudson Valley Brewery to their tasting-room sipping roster. The brewery, part of the restoration of an 1820s brick factory in Beacon’s east-end industrial district, started
IF THE BULLROOM COCKTAIL lounge and restaurant had been open during Prohibition, it might have been the region’s best-kept secret. Red leather seats, a ritzy golden bar top and chandeliers overhead create
A 142-ACRE EASEMENT ON Windfall Farms, in the Town of Hamptonburgh, has helped raise the total number of protected farmland acres in Orange County to more than 6,000, according to
