JENNIFER MERCURIO COMES FROM a family of preservers and canners—and they’re all named Eleanor. Mercurio’s great-grandmother, grandmother, godmother, and now her own daughter carry the family name that is the inspiration
STEPHEN LEIBOWITZ, CPM (Chief Pickle Maven) of United Pickle Products, knows his history. “In 1897, my grandfather Max came from Europe and his first job on the Lower East Side
A COUPLE OF THE FINER THINGS IN LIFE are under attack. Environmental calamities in Central America and Italy are devastating their coffee and olive industries, respectively, resulting in drastic drops in
WHEN HEMLOCK HILL FARM GOT A CALL from Captain Lawrence Brewing Company owner Scott Vaccaro offering spent beer- brewing grains to feed the farm’s beef cattle, Cortlandt Manor farmer John
Sophie Egan, Director of Programs and Culinary Nutrition for the Strategic Initiatives Group at the Culinary Institute of America, explores America’s relationship with food and comes up with some surprising
Rhinebeck’s iconic Terrapin restaurant, a landmark destination in the Dutchess County village since it opened in 2003, has undergone a major interior redesign, unveiled in May to the delight of
Chef Ralph Bello, Il Barilotto Serves 6 Ingredients 2 dozen zucchini blossoms (interior stamen removed) olive oil for frying fresh tomato sauce Filling 1 quart whole milk ricotta cheese
GARDEN VEGETABLES MAY BE A SUMMER STAPLE, but don’t overlook the blossoms and buds that precede them. Edible flowers add flavor and nutrients as well as a splash of color
“The main purpose of Smorgasburg has always been stuffing your face with well-sourced artisanal food,” says Smorgasburg co-founder Jonathan Butler. Not quite a farm market, not quite a flea market,
When the transcontinental railroad was completed in 1869, successfully connecting the country’s east and west coasts, it introduced a new standard of travel. Extravagant accommodations and gourmet dining cars became
IT’S NOT REALLY MEANT FOR BREAKFAST—yet—but if you want a shot of wine or beer with your morning coffee, Julie Neely, chef/owner of Haven Coffee and Espresso Bar in Newburgh’s
“Hudson Valley Distillers may have started small, but our spirits have been very well received and we just can’t keep up with demand using our current equipment.” So says Tom
LAST YEAR, CELEBRITY RESTAURATEUR Danny Meyer publicly declared that his restaurants would switch to a “no-tipping” policy—eliminating gratuities while raising wages across the board. This January, Eric Korn—owner of Wolfert’s Roost,
You can’t eat the art, but you can eat on the art at Hudson Street Café in Cornwall. There, chef/ owner Donna Hammond, has been commissioning local artists to design
IN HER FIRST SEASON ON A PRODUCTION FARM, Audrey Berman had a moment of realization. While harvesting a field of beets, she says she was startled by the amount of
• To Ric Orlando, owner of New World Home Cooking and head chef of New World Bistro Bar, who went head-to-head with celebrity chef Bobby Flay on the Food Network’s Beat
DIETARY TRENDS COME AND GO; sometimes they make perfect sense, and sometimes they don’t. One current fad, however, comes with an impossibly fun range of names that practically guarantees recognition:
A COLLEGE DINING HALL may not seem like the place to fan the flames of a revolution in sustainability, but the Student Center Dining Hall at Marist College in Poughkeepsie
