Whether you live in a town or out in the woods, food is never far in the Hudson Valley—if you know where to look.
Monks, with their rigid daily routines and stringent discipline, are known for making some of the most celebrated beers and wines in the word. But, at Our Lady of the Resurrection Monastery (246 Barmore Road in Lagrangeville), the monks craft vinegar.
Out With the Old, In With Renewable
By switching to renewable energy sources, Hudson Valley farmers can not only minimize the amount of greenhouse gases emitted, but also save on costs. With financing programs like PACE in place, alternative energy sources are more feasible than ever.
The Hudson branch of the farm-to-table restaurant, Grazin' Hudson, was the first Animal Welfare Approved (AWA) restaurant in the world. As of March 2015, the second is Grazin’ TriBeCa, the latest locally-sourced eatery from farmer/owner Dan Gibson.
Call it "Farmer-Chef-Food"
The Huguenot raises the bar on farm-to-table to a symbiotic level that's been dubbed "farmer-chef-food." Chef Nathan Snow writes his menu based on what Karl Family Farm in Modena has available at the farm.
The annual brunch, uniting local chefs and farmers, is back.
A Revolution on Tap
Karen Angel surveys the ever-expanding Hudson Valley craft brewing landscape.