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Issue 73, 2016

Hopped Up Curriculum

BETWEEN 2013 AND 2014, New York State saw a 59 percent increase in the number of craft breweries, and it was only a matter of time before the Culinary Institute

Down to the Bones

DOCTORS, NUTRITIONISTS, CULINARY LEADERS and health-driven individuals seem to agree—bone marrow broth is the latest “cure-all” kitchen craze. The rich, flavorful, easy-to- make elixir purportedly aids a number of cosmetic and

Dinner in a Box

WHILE FARMERS’ MARKETS and CSAs provide Hudson Valley consumers with fresh local produce, dairy, meat and other products, they typically require driving to a specific site on a specific day. For

Hudson Valley Restaurant Week: 10 Years

CELEBRATING OUR 10TH ANNIVERSARY of Hudson Valley Restaurant Week, the dining extravaganza returns March 7–20 with over 230 restaurants participating. Since its inception in 2006, HVRW has grown to be the largest celebration

Maple Days on Storm King

IT’S NO SECRET that maple syrup is big business in the Hudson Valley—of the more than 2 million trees tapped statewide last year, nearly 80,000 were here. But while big producers

Living Local: Le Express

FROM THE BRONX TO THE BERKSHIRES, restaurants are promoting an increasingly popular trend: an awareness—even a preference—by consumers for things that are grown, produced or manufactured nearby. Micro-batch bourbons line

The Calculated Cut

FOR MOST OF TODAY’S SHOPPERS, the process of buying meat has been reduced to wandering fluorescent-lit aisles filled with plastic-wrapped foam platters of factory-raised, hormone-pumped meats of unknown origin. Luckily, Barb

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