Issue 64, 2013
ISSUE 64: DECEMBER 13-FEBRUARY 14
Features:
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
Departments:
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
Recipes:
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)