Food

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

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Food

AgriCulture: A Tail of Two Cultures

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week,  Peter writes: That’s right, “tail” not “tale.” Our sheeps’ tails have gotten caught in a collision of cultures. As some of you may know, we breed karakul, a desert sheep originating

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Food

Alternative to Shopping: The 21st Century Root Cellar

by Betsy Miller Before there were refrigerators, even before there were ice boxes, there were root cellars.  Homemakers knew how to preserve their summer harvests for safe consumption in the dark of winter.  And they didn’t pay a cent for energy. Root cellars were a common part of every

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Food

The Wine Tasting Train, Drinking in the Scenery

by Betsy Miller The clicking of the wheels on the rails.  The breeze rushing through windows that actually open.  The comfort of knowing this is one train ride with no office waiting at the end.  It is a train ride to nowhere; better yet, a train ride through glorious Berkshires

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Food

Food News: Le Pain Not So Quotidien

by Scott Baldinger Warren Street in Hudson is an uphill climb from its start at Front Street to its commercial finale a couple of blocks past Park Place.  Luckily there’s a quality pit stop every half a block or so for pedestrians in need of lattes, iced coffees and

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Food

AgriCulture: Pretty Weeds, Friend or Foe?

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week,  Mark writes: It is still late Spring, though the recent stretches of extreme heat and the explosion of vegetation read more like mid summer. In the late afternoon sunlight, the pasture is

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Food

Culinary Insitute of America's Grilling and BBQ Boot Camp

by Betsy Miller Ladies and gentlemen, start your charcoal.  Or propane. Or gas. The grilling season has arrived. Across the country, summer hails the beginning of the outdoor cooking season.  Legend has it that food cooked al fresco tastes better.  At the Culinary Institute in Hyde Park, they are doing

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Food

AgriCulture: Perspective Shifts from Picturesque to Practical

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week,  Peter writes: Having a farm does change the way one sees animals. I can remember in my pre-farm academic days in the early 70’s living on Phyllis Curtin’s estate

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Food

Serge Madikians Cooks from the Soul at Serevan in Amenia

Serge Madikians treats running a restaurant as if it were a cross between a grand opera and an extreme sport. As the chef/owner of six-year-old Serevan in Amenia, NY, he does everything from taking reservations and driving to New York City to buy fresh fish to crisscrossing

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Food

AgriCulture: Instead of Roasting, They're Grilling

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week,  Mark writes: I am much relieved that Saturday before last we dodged another bullet at Turkana Farms. Just after 5:59 p.m., I interrupted chores to yell into the house to

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Food

AgriCulture: Animal Farm

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week,  Peter writes: It is the time of the big change-over at Turkana Farms. Last week our veteran prize ram, Suleyman the Magnificent left for his new home at Pine Hills Farm

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Food

John Andrews: Reinvigorating the Farm to Table Restaurant

Dan Smith, the chef who opened John Andrews restaurant in 1991 in an old farmhouse in Egremont, MA (on the Berkshire/Columbia County border), has always cooked with as many local ingredients as possible. "They weren't as easy to come by back then," says Smith, who

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