I have grown enamored of naturally fermented pickles and other vegetables, both for their great flavor and for their incredible health benefits...it is amazing what people did with food before anyone understood the science behind it. Ketchup, marmalade and relishes also used to be lactofermented. Ketchup, originally known as ke-tsiap, was a spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans from Indonesia.
There is a fresh menu every day so no matter how regularly you dine at Allium, there’s always something new to taste. "I like food that’s fun and interactive."
-- Allium chef Daire Rooney
Once upon a time, an original box car diner, made in New Jersey in the 1940s, it was brought to Millerton to replace an inn owned by the Hotchkiss family that had burned down. Today, much of the original diner remains the same, so you’re forgiven if you feel as if you’ve entered a time warp.
Chef and owner Christophe Jalbert places a high premium on local ingredients on his menus. In a short time that he has owned the former Route 7 Grill, Jalbert not only developed solid relationships with 40 or more farmers in the area, but the people who come to his restaurants expect locally grown food prepared to show off its high quality.
"The veterans of the 'back to the land' movement who are now in their 70s didn't even know what a business plan looked like when they started out. But younger people today have way more business acumen. We sold the idea of using climate friendly biomass fuels for heating greenhouses by demonstrating that it would help their bottom line."
-- UVM Extension Prof. Vern Grubinger
The first of two reports from the Northeast Sustainable Agricultural Working Group(NESAWG): A centerpiece of NESAWG’s plan is the "50 by 60" program, which plans that by 2060, 50 percent of the food produced in the northeast should be consumed in the northeast. Tom Kelly of the University of New Hampshire envisions a tripling of New England acres under cultivation from 2 to 6 million.
Warren Norstein (Big W), born and bred in Brooklyn, ended up as a barbecue chef in Wingdale by accident. People typically do a double take when they learn that Norstein worked for 16 years as a chef in high-end New York City French restaurants.
The full name of Smith’s restaurant is “John Andrews, a farmhouse restaurant.” Thus it is not surprising that each week Smith presents a special menu highlighting the bounty of a local farm. Recently the menu featured Susan Sellew’s Rawson Brook Farm goat cheese.
The anti-oxidants in leeks are associated with reducing cholesterol production in the liver cells. They also appear to impart anti-bacterial, anti-viral and anti-fungal activities.
We were contemplating the 10 guests that would soon be assembling for our Thanksgiving celebration, and fretting about whether we had enough turkey, stuffing,...
"Our Thanksgiving menu highlights childhood favorites, such as sweet potato fluff with marshmallows, and creamed onions.”
-- Amy Hagerty of the Housie Market
There will be more than 40 vendors at the holiday markets. Booths for farmers are so popular that there is a waiting list for vendors. The Berkshire Grown holiday markets have built a solid reputation for quality of merchandise.
Flavio Lichtenthal became obsessed with coffee at a young age, an easy thing to do in Buenos Aires, with its strong Italian community and its concomitant coffee culture.
"The shtick here [at Rubi’s] is classics improved through quality of ingredients. Using really really good bread, really really good butter, really really good cheese, and really really good salt we’ve created an outstanding sandwich.”
--Matt Rubiner
