Farming today is often discussed in terms of how far it has advanced. The industry literature is inundated with tech buzzwords: Hydroponics. Vertical farming. Biodynamics. Yet, farming methods carry a
Photo by Steve Fowler Thursdays and Fridays are kill days,” says Greg Stratton, glancing in the sideview mirror as his pickup truck jostles down a back road near the New
For any business to last seven decades, it has to change with the times. Farming included. And there is no better example than Soukup Farms, in Dover Plains, one of the
It’s hard not to be awestruck around Francesco Buitoni. And not just because of his name — although that’s certainly part of the story. After all, it’s impossible to ignore the
Jonathan Botta is a good Southern boy. Corn is his favorite vegetable and cooking over fire is his second language, one that speaks to him through crackles of charcoal and
When Jeffrey Crist sold one of his apple orchards to the country’s largest hard cider producer, you think he’d step back and take it easy. Not so. Instead, the fourth
There’s no stuffed cabbage or kishka. There’s no all-you-can-eat herring or kasha varnishkes. No ghosts of 1950s comedians wander the halls. No, the gleaming glass-and-metal Resorts World Catskills resort/casino on
“WE TOOK GARBAGE AND NAILED it to the wall.” That’s how J.T. McKay describes how he and Sean Nutley designed bluecashew Kitchen Homestead, their relocated and re-imagined retail and cooking demonstration
IT’S EXACTLY 139 STEPS FROM Meyer’s Olde Dutch, a new hamburger and cocktail joint near the west end of Beacon’s Main Street, across the street to Kitchen Sink, a 24-seat restaurant,
IN 1996, TROY NATIVE AND self-taught chef Cheryl Paff opened an East Village hotspot named Black-Eyed Suzie’s Organic Café. Juan Tzitzimititila, who hailed from Puebla, Mexico, got a job there working in
MOST AVID TRAVELERS WILL admit that the fastest way to experience a culture is, quite simply, through its food. Another, though far slower way, would be to pack your bags
A generation ago, Ray Bradley donned a starched-white chapeau and matching coat, the sous chef at Manhattan’s famed Le Cirque. Today, he dresses in a dusty harvester cap, mud-splattered trousers
A COLORFUL, HAND-SPRAWLED SIGN tops the gates at the foot of a sloping hill near the center of the City of Newburgh. The perimeter, lined with blooming flowers, encompasses 2.5
HILLARY LINDSAY GREW UP IN the heart of the Hudson Valley’s black dirt region, where she learned a core philosophy about food at an early age: Where it comes from
IN THE THROES OF POLLUTION and overfishing issues that have peaked over the past 50 years, today’s seafood industry has a less-than-stellar reputation. Hudson Valley Seafood Company, based in Central
JUST INSIDE THE DOORS TO Dottie Audrey’s Bakery Kitchen in Tuxedo, Jennifer Jenkins, who co-owns the eatery with her husband Patrick, buzzes away at the baker’s station behind a wall
SITTING AT A WINDOW TABLE with bistro tables out front and a blackboard covered with coffee options over the bar, you might feel like you’re in the West Village, but with
Known for its high-pressure environment, the restaurant kitchen has long been viewed by many as a stainless steel pirate ship of hotheaded managers, military-like hierarchies and toque-wearing, rough-talking, pot-throwing, intolerant
Hudson Valley Restaurant Week is back this October 28 to November 10!
