In Our Summer 2016 Issue

By Eric Steinman | Last Updated June 15, 2016
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print
hudson valley summer 2016 cover

LETTER FROM THE EDITOR

RISE OF THE TECHNOVORE

Many of us hold dear a notion that “farm fresh” food, if held to the rigors of its own weighty integrity, should be as plain and homespun as a newly picked zucchini ceremoniously handed directly from weathered farmer’s grasp to eager consumer with dollar bill in hand. It’s an exchange that passively and self-righteously thumbs its nose at the cellophane-wrapped, high-yield, industrialized food system, which makes up the vast majority of food purchased and consumed in this country. It’s a perception that is equal parts romantic and antiquated.

While some farmers and cultivators might relish the simplicity of working the land and livestock employing methods tried and true, consigning the business angle of their enterprise to an afterthought, technology necessitates that both producer and consumer grow up for better or worse. Tech startups like Farmigo, Barn2door, Good Eggs, and our local Farms2Tables (reported on in the spring issue of the magazine) are attempting to crack the big nut that is farm to consumer distribution by creating new food chains.

Enterprising farmers are utilizing mobile technology to chart distribution, monitor plantings and weather patterns, and even dispatch robotic technology into the fields in the form of robotic planters, weeders, and of course, drones. Investors have dumped $1.65 billion into e-commerce companies serving primarily small to mid-sized agricultural producers in the last 18 months. And with sales at farmers markets in decline (according to a 2015 report by the U.S. Department of Agriculture) and CSA memberships becoming more competitive as well, it seems like high time for all of those involved, consumers and producers, to disabuse ourselves of a decade’s old notion of the locavore and embrace our inner technovore.

But don’t let such forecasting and prophesy intimidate you, this issue you hold in your hands (or are skimming on your screen) is not all about the dehumanization of our food system—on the contrary. We visit with butchery royalty Joshua Applestone to get a view into his very tailored idea on how to run a contemporary butchery, replete with automat-style vending machines for cuts of beef (Applestone Meat Co.). Herb farms are plentiful on both sides of the river and we meet four women farmers who are cultivating both edible and medicinal herbs on their modest farms. Route 212 serves as culinary escape as we make numerous stops between Saugerties and Bearsville on this storied Ulster County route. And then there is beer, and we look at an ambitious micro-brewery doing a farm-to-bottle brew right on the farm (From the Ground).

So embrace the new, honor the old fashioned ways, and for goodness sake, get outside this summer and eat your way through soon to be memories of perfectly ripened stone fruit, tender peas, plump blueberries and the like. Because now is all we have, and until someone masters some sort of VR simulacrum of summer in the Hudson Valley, we might as well bask in the fleeting romance of now.

-Eric Steinman, Editor

Hayfield’s Roadside Fruit and Vegetable Stand

Tomatoes
At Hayfield’s, customers can pick up flowers from the outdoor nursery center, as well as harvested produce from over 80 New York small farms or just a cup of coffee and a sandwich.

Wm. Farmer and Sons: As Cool As They Don’t Want to Be

Wm. Farmer and Sons door
The city of Hudson is no stranger to a culinary cool and a tailored aesthetic. As much as this stature is celebrated, it is almost equally derided as “too cool” or “hipster” even. So when does...

From the Ground Brewery

Famous Red Ale
Jakob Cirell, founder and brewer at From the Ground Brewery and is committed to creating a truly local product based on symbiotic relationships with other local businesses.

Karaage (Japanese Fried Chicken)

A recipe for Karaage, a Japanese take on America's classic: fried chicken.

Grilling Season: Feeding the Fire

Fork and knife crisscrossed in front of a farmhouse
Good grilling is not impossible if you remember a few simple things. Allow me to offer a few suggestions that might actually make you King or Queen of the Grill.

Hudson Valley Farmers’ Market Guide

Peaches
Get out, buy local and support our farmers this season.

Festival of Farmers Markets

Many community farmers’ markets host on-site special events and activities in addition to offering a weekly array of outstanding food. Here’s a sampling of events to mark on your calendar. Check...

Women on the Edge: The Virtues of Herb Farms

Lauren Giambrone of Good Fight Herb Co. sorting dried herbs
The prevalence of farmers’ markets and CSAs are creating a customer base for small growers who want to focus on more specialized and fragile crops. So it’s really no surprise that there are an...

Garden Tea

garden tea
Garden tea gets its name by utilizing the herbs from your garden. Once brewed, they create a relaxing, tonifying and restorative beverage.

Route 212: A Storied Edible Rumble

route 212
Route 212, this winding, twolane artery of upper Ulster County is also celebrated for having some of the finest and most varied food anywhere in the world.

Churchtown Dairy, A Castle for Cows

churchtown dairy
The Churchtown Dairy is on 250 acres and was founded on the principles of preserving farmland and supporting sustainable agriculture.

Applestone Meat Company, A Whole New Animal

applestone meat company
Joshua Applestone opened Fleisher’s Grass-Fed & Organic Meats in uptown Kingston with the concept to sell locally, humanely raised animals, broken down by expertly trained butchers. The idea was...

Backyard Farming in Rhinebeck, A Pantry Portrait

dried flowers
Sarah Hutchings gives us a look into her backyard as she details what it's like to farm in Rhinebeck.
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60