Food

Food

AgriCulture: Turns Out the Philanderer Also Farms, In a Way

In last Sunday's New York Times Magazine Andrew Goldman revisited Mark Sanford, former governor of South Carolina, whose political career and marriage went down in flames when it came to light that he was having an affair with an Argentinian "soul mate." Since Turkana Farms'

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Food

St. Andrew's Café, Greener and Sharper Than Ever

By Kathryn Matthews For all appearances, St. Andrew's Café at the Culinary Institute of America (CIA) in Hyde Park is one of those restaurants where time-stood-still, with décor that features carpeted floors; a brown-and-ochre color scheme;  floor-length floral curtains; and white-clothed tables.  The student servers sport collared, long-sleeved

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Food

AgriCulture: Blue Ribbon Okra, Plus Recipes

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week,  Peter writes: One of our best kept secrets is that our farm, Turkana Farms, won first prize, a beautiful blue ribbon with gold letters reading “First Premium,” for our okra entry at

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Food

AgriCulture: The Pleasure Principle

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week,  Mark writes: On this extremely hot afternoon smack in the middle of a short (we hope) heat wave, I am very thankful not to be living in the Midwest, where the extremely

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Food

AgriCulture: The Great Release

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week,  Peter writes: This is the week of the great release. Our 100 or so heritage turkey poults finally, after more than two months of confinement, have reached a size that they no

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Food

AgriCulture: Why We (Um)...Castrate

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week,  Mark writes: If you want to know what empathy is, follow the expression on a  young man's face as he assists at a piglet's castration.  Last Sunday I

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Food

Celebrity Chef Lydia Shire Debuts at Tanglewood

by Sally Helgesen Lydia Shire has been to the Boston restaurant scene what Alice Waters was to Northern California: a creative force, influencer-in-chief, modernizer, experimentalist, provocateur and muse. Now Shire brings her outrageously delicious cuisine to the Berkshires as guest chef at Tanglewood’s opening night Gala at on Friday,

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Food

In Rhinebeck, A Pop-Up Market That’s Here (Please) to Stay

by Kathryn Matthews Aha moments often occur under duress.  Last December Elizabeth Ryan was desperately trying to figure out how to keep her staff from Breezy Hill Orchard intact through the winter. It had been a challenging year.  In fact, for several years all Hudson Valley growers had been having

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Food

AgriCulture: The Farm and I

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week,  Peter writes: Ah being a “farmer!” But, what’s in a name, as they say?  My first memory of the term is from baby nursery rhymes: “The farmer in the dell The

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Food

AgriCulture: Antibiotics, You Can Run But You Can't Hide

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week,  Mark writes: Lately I’ve been afflicted with the uncomfortable feeling that my fate is in the hands of other people. Last week it seemed almost all of those people were in

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Food

Brick House Pub: A Nirvana for Hungry Beer Geeks

For the past few years, Leland Kent (right) and John Flynn (left) worked as bartenders at the no-frills Brick House Pub in the Great Barrington village of Housatonic. "We always talked about how we would make it better if we were in charge, how we'd serve really

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Food

Eat, Plant, and Learn to Love Good Food at Katchkie Farm

By Betsy Miller Liz Neumark, CEO of Great Performances, a catering company based in New York City, had been catering for more than two decades when she took to joining CSAs, and gradually fell in love with locally-grown produce.  “For the first time in my life,” she says, “I knew

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