Food

Food

A Farm Of Your Own: Membership Has Its Privileges At A CSA

Eating locally grown food is valuable on so many levels -- ecologically, economically, nutritionally, sociologically, spiritually -- that it's no wonder many CSA (Community Supported Agriculture) farms in our region report that new and returning members are signing up earlier every year and that waiting lists to join are inevitable.

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Food

Recipe: Moules â la Marinière

This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in

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Food

Dining: The Bocuse Restaurant at the CIA

By Don Rosendale Ask of my most memorable meal, and I’ll tell you of a cream of sorrel soup at Restaurant Paul Bocuse, a 10-Euro taxi fare from the Lyon, France train station. Remembering that soup, every year I optimistically sow sorrel in the garden, but give up

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Food

Recipe: Pear Chocolate Almond Muffins

Twice a month, Berkshire native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller status,

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Food

Recipe: Borscht

This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in

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Food

New Hudson Business Mixes Up A Better Brand Of Bitters

By Jamie Larson Above the Hudson Wine Merchants, co-owner Marianne Courville stands behind a heavy farmhouse table topped with an assortment of bottles and jars, a serious mortar and pestle beside her, and a container of juniper berries and vinegar. She pours a splash of recently brewed pear, honey

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Food

Recipe: Breakfast Tata

Twice a month, Berkshire native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller status,

By Editor

Food

A Free Range of Egg Sandwiches

Recently, a friend was singing the praises about the latest neighborhood du jour (not in the Rural Intelligence region, but you can probably guess) who said the restaurants are fabulous…except you can’t get an egg sandwich. And what’s a town without a good egg sandwich? Fortunately, our

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Food

Dining: At Pizzeria Posto, The Pie's The Thing

By Alice McGowan It takes a certain amount of guts for a restaurant to offer a limited menu, even if it's a pizzeria. Especially when it’s a pizzeria located in a region that’s nothing if not rich with New York pizza experts hungry for a pie

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Food

Recipe: Puerco Pibil

This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in

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Food

Cheddar Making 101: Sharpen Your Artisanal Skills

By Betsy Miller Peter Kindel demonstrates cheese-making techniques in a class on Burratta cheese held earlier this year. Why, when every market, every artisanal shop and nearly every farm stand offers a variety of cheeses, would anyone want to make cheese from scratch? Nobody could argue with the fine

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Food

Recipe: Spicy Lentil Soup

Berkshire native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make

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