
Publisher’s Letter
During our summer on pause, tiptoeing through these phases of reopening has been a brutal progression. Restaurants, farms, and producers; owners and employees; patrons and customers, we are all feeling
During our summer on pause, tiptoeing through these phases of reopening has been a brutal progression. Restaurants, farms, and producers; owners and employees; patrons and customers, we are all feeling
Twenty-two years ago, when Janet Crawshaw and Jerry Novesky were in the very early stages of creating this magazine, I was doing my own “start-up” in the Hudson Valley. With
We just published the official lineup of local eateries participating in this year’s Hudson Valley Restaurant Week, and the list is truly epic in length. Close to 200 different restaurants will participate in
If you stick around long enough, you get to do things twice. If you’re lucky, you get to correct mistakes you made the first time around, you get to improve
We rarely do a theme issue, and we didn’t plan for this issue to be one, but as it evolved, we saw a pattern, and the more we explored it
What is a spring chicken, anyway? I’ve been reminded several times recently that it’s something I’m not. I didn’t take it as an insult, but more like a statement of
IT SEEMS ALMOST MIRACULOUS that a former journalism student turned marketing consultant and a freelance typesetter/copy editor could successfully produce a magazine on a subject no one else was covering
This issue of The Valley Table is just plain fun. All you closet vegans out there can tag along with Nava Atlas as she samples the fare from some of
ANNIVERSARIES ARE A SORT OF pit stop, ideal for taking a deep breath and a long look at history and progress, success and failure, trials and tributes. As we approach our
MAYBE IT WAS THE IMAGE OF the Trump boys hefting the body of a small leopard one of them had just shot, or maybe it was that infamous shot of Trump
MUCH WAS GAINED BUT SOMETHING WAS LOST when the language police tried to eliminate gender in occupational references. A fisherman became an angler (nobody liked the term fisherwoman, anyway); stewards and
Maybe there is a conjunction of some odd stars up in the heavens that’s sending some wacky vibrations our way, because lately I’ve been running into more then just a
Over the course of the year, no other season is anticipated more, or is host to as many celebrations,as spring. Across time, cultures and continents, the season has been, and
SO, HOW WAS YOUR YEAR? is a question that floats around a lot as we roll toward Thanksgiving and the hectic holiday weeks that follow. If you’re a Cubs fan,
When you come right down to it,there are two ways to approach news. You can look at the good news first, in which case the bad news that follows won’t
THERE WAS A LITTLE MANTRA we used to chant around here for the first few years—when we hand delivered every copy and our balance sheet could fit on a business
IF YOU HAVEN’T NOTICED YET, you no doubt will before long: In this part of the state, at least, “history” as a buzzword has crept into conversations about almost everything.
THIS MAGAZINE IS ABOUT FOOD. It says so in the column at the right. Problem is, it’s become more difficult to speak about food these days because it seems food
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I’m not too proud to admit that cold, wintry days make me contemplate hibernation, but every time I venture outside my comfort zone I’m reminded that the Hudson Valley is
Hudson Valley Restaurant Week is back this October 28 to November 10!