ISSUE 64: DECEMBER 13-FEBRUARY 14
Farm to patient: wellness cuisine. text by Abby Luby; photos by Susan Baker
Eating local in Moscow. text and photos by Robin Cherry
Show me the money. text and photo by Abby Luby
A farmer, a chef: Doug and Talea Fincke and Serge Madikians. by Darryl Estrine
Editors's letter: Hit the road, Jack.
Good stuff: Art CSA, Dutch Desserts, Super Kitty brew, kudos.
Openings: Mill House Brewing Company, Parlor, Nic L Inn, Towne Crier, Social on 6, Schatzi's, Keenan House, Craft 47.
By the glass: New York State of wine: Long Island. by Steven Kolpan
Locally grown: What's in a seed? by Keith Stewart
Local Travels: On the chocolate trail. by Toni Senecal
On the plate: Pig Out by Marissa Sertich
Events: December 13-February 14
Honey chunk trail mix (Peter X. Kelly Teaching Kitchen, Hudson Valley Hospital Center)
Chicken, kale and white bean stew (Peter X. Kelly Teaching Kitchen, Hudson Valley Hospital Center)
Mushroom dumplings; fresh mushroom soup (Elena Molokhovets , Classic Russian Cooking)
Russian potato salad with pickles (Anya von Bremzen, Mastering the Art of Soviet Cooking)
Lamb stew with Pink Pearl apples; Pink Pearl apple crisp (Serge Madikians, Serevan)