Building a Regional Food System at Glynwood | General Food & Drink | Hudson Valley | Chronogram Magazine
Pin It
Favorite

Building a Regional Food System at Glynwood 

American Idyll

Last Updated: 01/28/2020 4:05 am

Page 3 of 3

Glynwood's first new hire was Jason Wood, former executive chef at Tavern in Garrison. As he upgrades the kitchen, he is also working with Frith and Grady to develop a plan for using it to further all of the organization's goals. He will cook farm-to-table dinners every month, with different themes and intended audiences, and he will teach classes to the CSA members about how to use whole animals and other products, and instruct chefs interested in working more closely with farms. In keeping with Glynwood's holistic approach, he plans to promote goat meat to chefs and home cooks alike. He's also developing a line of value-added foods, like stock and garlic powder, that make full use of surplus ingredients and can be sold at the weekly CSA pickup. "Restaurant chefs have to figure out how to make money off of everything, says Wood, "but here I can use everything, not waste anything, and if it doesn't sell I can use it in the kitchen."

Pushback Against Big Ag
Frith sums up Glynwood's purpose this way: "We craft programs and use philanthropic money to build infrastructure and give them the organizational character that they need so that they can be not only self-sufficient, but actually attracting investment." She speaks about regional replicability as the new business model, a counterweight to growth for its own sake. It's a compelling form of pushback against Big Ag: not Luddite, but one which includes all the costs and benefits of sustainable food in its calculus. Appropriately enough, a key to the success of this vision is in keeping the endeavors local, creating markets that keep dollars in their communities where they can do the most good. Talking about the realities of industrial agriculture and the many ways in which the system is heavily tilted against small farms, Kleinpeter, bumping along the road in a golf cart with his big dog Dudley sitting on my feet, says, "Realistically, this kind of food is never going to be for everyone, I don't think. But it can be for a lot more people, and maybe that will be enough."

For more information, visit Glynwood.org.

As part of Glynwood’s 2011 Apple Exchange, apple growers from the Le Perche region of Normandy, France, visit Derek Grout of Harvest Spirits (pictured extreme right) in Valatie. - SARA FORREST
  • Sara Forrest
  • As part of Glynwood’s 2011 Apple Exchange, apple growers from the Le Perche region of Normandy, France, visit Derek Grout of Harvest Spirits (pictured extreme right) in Valatie.
Pin It
Favorite

Comments

Subscribe to this thread:

Add a comment

Hudson Valley Events

submit event

Chronogram on Instagram

Latest in Food & Drink