THE “FARM-TO-TABLE” movement sprouted wings this fall when JetBlue Airways’ announced its latest project: T5 Farm, a 24,000-square-foot produce garden located just outside Terminal 5 at John F. Kennedy Airport
APPLE SLICES ARE slowly turning brown in lunch bags stuffed in school lockers across America. Though the natural oxidation process could be almost eliminated with a squeeze of citrus juice
TRAVELERS WAITING FOR flights at the major metro-NY airports can now cream their coffee with Hudson Valley Fresh milk. The dairy farm cooperative that raised the bar on milk quality
MOVE OVER BRAGGS, there’s a new apple cider vinegar in town. Fishkill Farms, known for its eco-friendly apples and UV-treated sweet cider, is now the first Hudson Valley orchard to
MARJAN BEEBE NEVER expected to embark on a career as a professional baker. After moving to Kinderhook from the Netherlands, Beebe met her husband, Keith, who had a sweet tooth
AT DUTCH’S SPIRIT in Pine Plains, co-founders Ariel Schlein and Alex Adams have unearthed an era when men wore spats and women concealed flasks in their garters. Named for iconic mobster
OFTEN CONFUSED WITH sprouts, microgreens are a markedly different product, and one that is rapidly gaining popularity. Sprouts (germinated or partially germinated seeds) are processed in water, not planted in
LOCALLY SOURCED, WITH international flair. That’s not a contradiction once you taste the dried sausage from Jacuterie in Ancramdale. On the ground floor of what used to be a storage
Hudson Valley Restaurant Week is back this October 28 to November 10!
