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Issue 61, 2013



Rethinking school lunches. by David Neilsen

Hudson valley restaurant week.

‘Organic’–one man’s vision. photos by Francesco Mastalia


Editors’s letter:What he said.

Good stuff: Sausage-making class; fine-art cutting boards; award-winning preserves; natural soap; new tonic.

New & Noteworthy: Bocuse at the CIA; Dogwoods; North Plank Road Tavern; Chopper Cafe; CruClub; Utensils; Market St. Cafe.

Events: March-May 13

Books: Keith Stewart’s new farming tome

Sustainable elements: Not plastic, not paper. by Amy Halloran.

By the glass: There’s an app for that. by Steven Kolpan

Up close: Hemlock HIll Farm. by Abby Luby

Locally grown: Farmspeak. by Keith Stewart

Last call: Meatless Mondays. by Greg Weber.

What He Said

One of the perks that comes with being the editor of a publication is the privilege of letting people know what you think—about the contents, about issues affecting the contents

Rethinking School Lunches

LAST JANUARY, FIRST LADY MICHELLE OBAMA and U.S. Secretary of Agriculture Tom Vilsack unveiled a new set of Federal standards for school meals as part of the Healthy, Hunger-Free Kids Act.

Hudson Valley Restaurant Week is back this April 8-21!