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Issue 85, 2019

From Clean Room to Food Hub

White-coated technicians used to produce computer chips at the sprawling, scrupulously clean facility operated by IBM in East Fishkill. Now, a new generation of workers is gearing up to produce

What’s the Scoop in Port Chester?

Chef Nick DiBona loves big flavors. He credits his traditional Italian upbringing and learning how to cook with fresh local ingredients as the source of his focus. Subtlety is not

A Pine Island Institution Makes a Jolly Return

The “Jolly,” as it is familiarly and affectionately known, is back, and Pine Island could not be more thrilled. Legendary Onion farmer Vincent Kosuga, who had created controversy by buying

A Century of Growth at Adams Fairacre Farms

There’s not a trace left of Woodside Farm, the small patch of land on Cedar Avenue in Poughkeepsie that James Adamuccio purchased after he emigrated from Padula, Italy and settled

Radishes

Though often relegated to accompaniment status, the radish is no wallflower. (Well, it is, sort of—botanically, both radishes and wallflowers are members of the Brassicaceae family.) Among spring’s first offerings,

Where Have All the Farmers Gone?

Old farmers never die. They just hoe away.” So said the message in a birthday card sent me by a former employee. On the front was a cartoon-like rendition of

Butter Poached Radishes

By Ric Orlando / New World Bistro Bar Serves 4 Ingredients About 20 red radishes, trimmed of stem and greens water About 1 cup (2 sticks) melted butter Salt to

Mushrooms and Egg With Chives

By Chef Alex Burger, The Amsterdam / Photo by Susan Baker “We love to use morels in the spring, chanterelles in the summer, hen of the woods and black trumpet

Chives

LIKE SNOWDROPS AND CROCUSES, garden chives push through barely thawed earth with almost alarming vigor. More than most herbs, chives demand that we use them: The plants respond to regular

Hot Parsley Mousse with Chive Cream

Adapted from Recipes From a French Herb Garden, by Geraldene Holt / Photo by Lesley Rozycki Serves 4 Ingredients Mousse 1 large bunch flat-leaf parsley 6 tablespoons whole milk 1

Chive and Mint Butter

By Alice Gabriel / Photo by Lesley Rozycki Ingredients 2 tablespoons unsalted butter, softened 2 teaspoons fresh chives, neatly snipped 1 teaspoon fresh mint leaves, minced salt to taste Method Gently

Kingston Duo: bluecashew Kitchen Homestead

“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

Five Shades of Black and White

We rarely do a theme issue, and we didn’t plan for this issue to be one, but as it evolved, we saw a pattern, and the more we explored it

Hudson Taco

The West Shore Railroad Station, a Newburgh architectural gem built in 1909 by Warren and Wetmore (designers of Grand Central Station), had fallen into disrepair over the past half century.

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