ISSUE 65: March-May 2014
What Price Milk? text and photos by Abby Luby
Growing Wellness at Camphill. by Tracy Frisch
Editors’s letter: New leaves.
Good stuff: Charcuterie in Columbia, microgreens, new ice cream, bitters, kudos, events and more.
Openings: Twisted Oak, Fino, The Huguenot, L’Inizio, Beacon Homebrew, Kingston Wine.
Sustainable Elements: Whitecliff goes geothermal. by Amy Halloran
Eating by the season: Spring’s little miracles. by Christine Gritmon
Fabulous farms, food and markets:
Locally Grown: The dirt on dirt. by Keith Stewart
By the glass: Should the Hudson Valley adopt a signature grape? by Steven Koplan
Out & About: Cheese please. by Toni Senecal
Goat cheese French toast with morels and white truffle sauce (Kevin Reilly, Roost)
Asparagus with morels, bowtie pasta and spring peas (CIA, Gourmet Meals in Minutes)
Hudson Valley morels stuffed with squab (Peter X. Kelly, Xaviar’s Restaurant Group)