Beth Linskey has been spreading the pectin gospel since 1981.
Artisans
Each autumn, Jerry Henkin takes to New York City’s parks to find food that grows on trees. He thinks you should, too.
Maria Colletti’s new book hits stores next month.
It’s rare that a food event has so many different goals, but stakeholders from all sides of the equation seemed satisfied with the turnout.
For $30 you can nab half a bottle of Côte de Provence Rosé 2014 and a cheese plate, a charcuterie selection or a sandwich.
Their innovation is a simple one: They sell their greens alive, still growing in trays so that there is no decay between the farm and the plate. Just snip, wash and eat.
Last week, Glynwood convened the Hudson Valley’s half-dozen leading charcuterie producers for an immersive week-long workshop.
They donate a meal to City Harvest for every one bought and their packaging is all compostable.
Turns out, it’s the epitome of efficiency.
Missed this year’s festival? You can find recipes for the dishes you didn’t eat.
During a transitional period spent upstate, Raven & Boar struck gold with the use of what many regard as an agricultural waste product: whey.
Orange County Distillery is the first distillery ever permitted in a Greenmarket farmers market.
