LOOKING OVER THE EVER-EVOLVING LEXICON of popular buzzwords, if there’s one word that fits the truism, “The more it changes the more it stays the same,” it would have to be
QUICK—NAME ONE ESSENTIAL ingredient in virtually every recipe in this issue. (Hint: It’s not truffle oil; it’s not Himalayan salt, either.) Quick—what’s the single most volatile sociopolitical issue worldwide? (Hint:
ONE OF THE MARVELOUS ASPECTS about being here on the East Coast—more specifically the Hudson Valley—is the sheer number of options we have regarding how, when, and where we get
WE RECENTLY HEARD FROM AN old friend, a former Hudson Valley resident, an excellent chef and all-around nice guy who moved up to the Adirondacks to find a little more
ALMOST 60 YEARS AGO IN Orange County, my family was in a unique position among our urban-dwelling relatives: We lived in “the country,” which meant that our house often became
YOU’D THINK THAT THE PRIMARY subjects of this magazine—growing, selling, preparing and eating food—would be governed by simple, straightforward logic and practiced by reasonable people. Farmers, after all, tend to
IT SHOULD COME AS NO SURPRISE to anyone who’s even remotely involved with food that the Hudson Valley is way ahead of the curve as far as awareness, involvement and
WE RARELY PLAN AN ISSUE of The Valley Table around a single theme or subject, but that’s not to say we don’t sometimes fixate on an idea—sometimes, the stars align
AFTER 16 YEARS AND 65 ISSUES, you’d think that things would settle down around here. You’d think the routine nature of a lot of what we do—seeking and developing content,
CHARLES DICKENS LIKELY NEVER EXPERIENCED a hurricane, but the opening lines in A Tale of Two Cities would be apropos to what the Northeast went through a month ago. Compared
One of the perks that comes with being the editor of a publication is the privilege of letting people know what you think—about the contents, about issues affecting the contents
It’s almost no fun any more to pick apart the foibles of our public officials—it’s become just too easy to find examples of dysfunction and idiocy. Yet, a funny thing
This issue of The Valley Table presents some rather odd stories. While Congress argues with itself back and forth across the aisle for this or that wasteful, budget-bloating expenditure, and
FOURTEEN DAYS AND SIX POUNDS LATER, the fall edition of Hudson Valley Restaurant Week 2014 is history. The vast majority of the owners of the 200 restaurants that officially participated
THIS IS NOT A FUNNY EDITORIAL. As we were putting the finishing touches on this issue in mid-August, word came over the news that a salmonella outbreak, on record since
WE’RE COMING INTO ALMOST EVERYBODY’S favorite season, at least for those who place food high on their list of priorities. However you approach food (we know for a fact that you
WE JUST RETURNED FROM AN ANNUAL shindig put on by one of our favorite farmers out in Orange County’s black dirt. In our experience, farmers, in general, tend to worry
AS WE GO TO PRESS WITH this issue, we’ve just felt the first hint that fall is indeed right around the corner, if not barreling right down the sidewalk at
