THERE’S SOMETHING ABOUT THE COOL autumn air that makes a visit to the local farmers’ market that much more enjoyable (the re-emergence of warm, apple cider donuts and pumpkin-flavored everything
WHEN SARA HIGGINS WAS RAISING three kids in the 1990s, most of the breakfast cereals on the market were loaded with sugar and artificial colors. Unimpressed by the commercial options, she
AS THE FIRST TWO TASTES that humans perceive after birth, sweet and salty have an immeasurable impact on the development of our senses—and our culture. A new exhibit at The
A NEW TAX CREDIT PROGRAM for farmers who donate excess crops to food banks has been included in the 2017-18 state budget, approved on April 9. Unanimously passed by the Legislature
THE EVER-SO-PETITE sweet Greek yogurt jars from Argyle Cheese Farmer are redefining grocery store Greek. Hand-crafted at the Randles’ family dairy farm that dates back to the 1860s, the New York
THE SCOTTISH DISTILLING FIRM William Grant & Sons has purchased Tuthilltown Spirits in Gardiner, marking the company’s first move into the American whiskey distilling sector. Citing the “authenticity” and quality
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,
IN 2003, STACEY HAWKINS weighed almost 300 pounds. Overburdened with stress and tired of feeling mentally and physically out of shape, she decided to make changes in her diet. “I realized
GET READY TO INDULGE in beer and food as comfortable as its pub-style atmosphere. The Culinary Institute of America has unveiled its newest pop-up restaurant on campus: the casual, craft beer-driven
THE CORNUCOPIA INSTITUTE, a national nonprofit family farming advocacy group, has named Hawthorne Valley Farm a pioneering biodynamic farm and education center based in Ghent (Columbia County), fifth on a
SALTY, SPICY, GARLICKY, HEALTHY—Kimchi has arrived in the Hudson Valley. Insook Cheon, of Insook’s Kimchee & Produce in Plattekill, and Heewon Marshall, of Newburgh’s newest hot spot, Seoul Kitchen, are
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
DONNA HAMMOND CHOSE TO RELOCATE her much-loved Hudson Street Cafe to a completely different venue when her lease expired late last year. The new spot—a busy, commercial stretch of Rt. 52
