All the News That Fits
Jerry Novesky
“BREAKING NEWS” IS NOT SOMETHING that means much to a quarterly magazine, but many of the issues we address—on this page, in Good Stuff or as feature material— remain pertinent even
Editor’s Letter
Letters: Gluten-Free
Valley Table Staff
GLUTEN-FREE: YAY To the editor: Thank you for the well-researched and informative article about eating, enjoying and living life on a gluten-free diet [“A Gluten-Free Primer,” Valley Table 70, June–August
Paradoxically Speaking
Valley Table Staff
THERE’S A BAD JOKE I USED to tell my freshman English classes—in the spirit of higher education, of course. “What’s a paradox?” I’d ask sometime during the lessons on poetic terms
On Butterflies, Bread and Beefsteaks
Jerry Novesky
BY THE CALENDAR IT’S STILL A MONTH until summer arrives, but the thermometer on the back deck says it’s here, right now. For a lot of people, summer means vacation, leisure, rest,
Water, Water, Nowhere
Jerry Novesky
ONE BIG PART OF THE MISSION of this magazine is to keep you apprised about what’s happening on the food front in the Hudson Valley. That includes, of course, reporting
Confessions of a Semi-Luddite
Jerry Novesky
EACH TIME WE WRAP UP another issue of this magazine, there is a palpable sense of relief and, sometimes, even an urge to celebrate—after all, nearly everybody around here gets involved
Welcome
Jerry Novesky
To say that we’ve been publishing The Valley Table for 18 years is to brag about the longevity of the magazine. Ditto for the success of Hudson Valley Restaurant Week, which this
The Ghost of Kitchens Past
Jerry Novesky
DO SOMETHING FOR NEARLY 18 YEARS and in retrospect there are bound to be some things that you wish you’d done differently (or not at all). That’s just about how
