Issue 64, 2013



Farm to patient: wellness cuisine. text by Abby Luby; photos by Susan Baker

Eating local in Moscow. text and photos by Robin Cherry

Show me the money. text and photo by Abby Luby

A farmer, a chef: Doug and Talea Fincke and Serge Madikians. by Darryl Estrine


Editors's letter: Hit the road, Jack.

Good stuff: Art CSA, Dutch Desserts, Super Kitty brew, kudos.

Openings: Mill House Brewing Company, Parlor, Nic L Inn, Towne Crier, Social on 6, Schatzi's, Keenan House, Craft 47.

By the glass: New York State of wine: Long Island. by Steven Kolpan

Locally grown: What's in a seed? by Keith Stewart

Local Travels: On the chocolate trail. by Toni Senecal

On the plate: Pig Out by Marissa Sertich

Events: December 13-February 14



Honey chunk trail mix (Peter X. Kelly Teaching Kitchen, Hudson Valley Hospital Center)

Chicken, kale and white bean stew (Peter X. Kelly Teaching Kitchen, Hudson Valley Hospital Center)

Mushroom dumplings; fresh mushroom soup (Elena Molokhovets , Classic Russian Cooking)

Russian potato salad with pickles (Anya von Bremzen, Mastering the Art of Soviet Cooking)

Lamb stew with Pink Pearl apples; Pink Pearl apple crisp (Serge Madikians, Serevan)

Good Stuff
The Traveling Table
Wellness Cuisine
Locally Grown
Editor's Letter
On The Plate
Locally Grown

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