Aaron Hodgins Davis, founder of Hodgins Harvest, never liked mushrooms as a child. Most of the time, he experienced the common and rather plain button variety on pizza. However, he soon
Farming today is often discussed in terms of how far it has advanced. The industry literature is inundated with tech buzzwords: Hydroponics. Vertical farming. Biodynamics. Yet, farming methods carry a
Courtesy of Pawling Bread Co. Ingredients Nasi Lemak: 1 cup jasmine rice 2 cups coconut milk, unsweetened Salt to taste Ginger (optional) Rice cooker Sliced European cucumbers Fried peanuts Hard
By Ellen Kanner Balancing the bitterness of winter greens with rich pine nuts and sweet raisins is an old Sicilian trick. This tasty recipe was contributed by my friend Ellen
“Sustainable Staples”—kitchen items that are “produced or grown using sustainable methods, by companies, co-ops or individuals who pay fair wages to workers, respect the environment, and honor food tradition.” Here
WINTER FOR A LOCAVORE can be long and relatively bland. While root vegetables and meat from the freezer have plenty of appeal and possibilities, even the most intrepid member of
Richard Erickson, Blue Mountain Bistro Serves 4-6 Ingredients 3 cups vegetable stock 1 cup fresh carrot juice 1/2 cup each finely diced onion, celery and carrot 2 tablespoons butter 1
Hudson Valley Restaurant Week is back this October 28 to November 10!
