SOME FOLKS IN AND AROUND Beacon may remember Jennifer Clair’s popular, in-home cooking classes that brought together instruction in basic cooking techniques with local and seasonal products in a comfortable, noncompetitive
AS CONSUMERS AND BUSINESSES become more conscious of the need to cut down on waste, “Put it in the compost” has become a household mantra. Compost is relatively easy to make,
IT’S BEEN A LONG TIME coming—10 years to be exact—but Marlboro’s Stoutridge Vineyard has added its name to the ever-growing list of Hudson Valley distilleries. Stoutridge owners Stephen Osborne and Kimberly
Just a few jars of jam can open nearly endless possibilities for the culinary curious. That’s what Christopher Wilson, owner of the small-batch, Cuddebackville-based LunaGrown Jam company proves in his
SPENDING A COLD WINTER DAY out in the snow and ice practically demands a steaming mug of hot cocoa. The common, store-bought packets may do for some in a pinch, but
To Nick Citera, co-owner of Cosimo’s Restaurant and Development Group, who was presented with the Marist College President’s Community Service Award in October. Marist President David Yellen cited Citera’s deep
ALAN AND BARBARA GLUSTOFF of 5 Spoke Creamery are sure of one thing: Producing great cheese takes time. From their historic farm in Goshen (Orange County), the pair produces a unique line
After crafting countless pieces of furniture, toys, jewelry boxes and cutting boards for family and friends over the years, local teacher, woodworker and Valley Table contributor John Roccanova was looking
Whether you take hours carving intricate spooky scenes into your Halloween pumpkin or go for the classic, toothless jack-o-lantern look, there are two factors that will almost totally determine the
THINK HUDSON VALLEY AND YOUR NEXT thought might naturally be apples; from there it’s only a few milliseconds to apple cider, cider donuts, apple pie and all the other dreamy
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
Hudson Valley Restaurant Week is back this October 28 to November 10!
