Issue 63, 2013



Farmer Mimi Edelman, Chef Jeremy McMillen. text & photos by Darryl Estrine

For the love of coffee. by Robin Cherry; photos by Susan Baker

Hudson Valley Restaurant Week.

15 tons downriver. by Tracy Frisch


Editors's letter: The bottom line.

Good stuff: Organic yarn shop, family jams, new whiskey, cute frozen yogurt, natural skin care, and more.

Letters: Nice job, HUdson Valley vs Napa, South African wines, praise for "farm speak"

Books: Sokolov's memoir, NY's cookbook, fish's protein, Sylvia's table

Openings: RiverMarket, Fish and Game, Crooked Rooster, Roost, Albany Post Roadhouse, Fortina, Char Steakhouse.

Sustainable elements: Bard's bog. by Amy Halloran

Locally grown: The busyness of bees. by Keith Stewart

Eating by the season: Talkin' turkey. by Justin Satkowski

Events: September-November 13



Anchovy and tomato soffritto (Jeremy McMillen/The Barn at Bedford Post)

Red wine- and miso-braised turkey leg (Jamie Parry/Another Fork in the Road)

Stuffed roast turkey breast (Richard Parente/Clock Tower Grill)

Turkey confit hash (Juan Romero/Duo Bistro)

Sustainable Elements
Eating By The Season
Editor's Letter
Locally Grown

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