“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
NO MATTER HOW YOU slice—or fillet—it, trout is a favorite fish of anglers, wildlife lovers and chefs alike. Barring a late season blizzard or flood, April through June in these
ON APRIL WALKS THROUGH THE WOODS, some hikers look for trout lilies or buds on the ash trees as a confirmation that spring has arrived. Some listen for the distinctive
WHEN IT COMES TO PEAS, there seems to be no middle ground. Either you’re saddled with the memory of your mother admonishing, “Eat your peas,” (as if eating the overcooked,
WHAT A WONDROUS EXPRESSION of life trees are. Beyond their own existence, there are all the life-enhancing qualities they provide for other species—food, shelter, shade, clean air, protection from wind and
IN THE HUDSON VALLEY TODAY, small is big. Family wineries, micro breweries, small-batch distillers, artisanal this and hand-made that—there’s a seeming treasure trove of limited-edition local spirits being produced, and
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
BRI HART IS STANDING in the “sugar shack” at White Oak Farm in Yorktown Heights explaining how maple sap is converted to maple syrup. It’s a cold day in January,
IN 1801, BAPTIST Elder John Leland persuaded the ladies of his Cheshire, Massachusetts, congregation to make a wheel of cheese for President Jefferson to honor his support of religious liberty.
Hudson Valley Restaurant Week is back this October 28 to November 10!
