Petee’s Pie Company revives New York’s once beloved chestnut pie.
Going strong after seven years, Hudson Valley Harvest models local food distribution by farmers, for farmers.
Operations manager Dona Abramson has become a maven to local entrepreneurs looking to make their mark at one of the city’s food beacons.
For years now, Jeff Bialas of J&A Farm has had one of the most diverse produce stands in the entire Greenmarket system.
Making milk coveted by Eleven Madison Park and Agern, Back to the Future Farm is the only New York dairy using a revolutionary pasteurization technique.
At Grand Central, the Noma co-founder and his team source locally, seasonally and sustainably in an enterprising fashion.
The school opened last summer at Tullamore Farms, a working 210-acre spread along the Delaware River with red barns and silos, a henhouse and chickens.
Klemm’s low-alcohol creations represent a classic case of making lemonade out of liquor restrictions’ lemons.
Since the school opened in April 2010, more than 27,000 pizzas have been made at a tightly configured counter, usually 16 pizzaiola-wannabes at a time.
At his new location, Bill Telepan kicks it down a notch.
Thanks to a collaboration with Blue Hill and Stone Barns, ICC culinary students have a field day.
