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Into the Meat of the Matter

IN 2004, JOSHUA AND JESSICA APPLESTONE opened Fleisher’s Grass-fed & Organic Meats in Kingston. Their aim was to provide locals (and themselves) with sustainable meat, as Jessica said at the

Pan-roasted Poussin with Lemon and Garlic

By Michel Jean, Stissing House Serves 2 Ingredients 2 poussins Marinade 1/2 cup extra virgin olive oil 12 unpeeled garlic cloves 1 small bunch of thyme, separated 2 organic lemons,

Farm to BBQ

A NEW SIGN CALLS OUT TO DRIVERS on Rt. 44/55 in Modena: BARBEQUE. JOHN FAZIO FARM MARKET and the words RIBS. DUCK. CHICKEN. RABBIT hover near a row of flames.

Biosecurity: Flu Shots

SINCE DECEMBER 2014, MORE THAN 6 million domestic chickens and turkeys have been euthanized as a consequence of the latest avian flu outbreak. Thus far limited in the U.S. mainly

Richard & Russell Biezynski of Northwind Farms

BY ANY MEASURE, NORTHWIND FARMS would be considered a successful farming operation. The beef, pork, poultry and specialty fowl produced there are in high demand by restaurants and consumers in the

Roasted Goose

John Lekic, Le Express / Photo by Eva Deitch Serves 4 Ingredients 8- to 9-pound fresh Toulouse goose (source: Turkana Farms, Germantown) 4 lemons 3 limes 1 teaspoon Chinese five-spice


Chef Arlen Gargagliano, Mambo 64 Serves 12 Ingredients Panuchos 2 tablespoons vegetable oil 2 red onions, thinly sliced into rounds 2 oranges 1 teaspoon apple cider vinegar 1 teaspoon dark

Chicken, Kale & White Bean Stew

Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 6 servings, about 1 2/3 cups each Ingredients 1 tablespoon extra-virgin olive oil 1 pound chicken, trimmed, cut into 1-inch

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