Fresh from the Farm:
The Daily Beast:
"There's very little private puff pastry-making anymore. I'm not even sure that many people nowadays could reliably identify puff pastry as puff pastry. Immersed as I am in the stuff, I've been slow to realize this; but after three years of "You make your own puff pastry?" or more likely, "Who makes your puff pastry?" I now see that by the standards of modern American society, I do something comparable to concocting my own laundry detergent...."Continue reading »
WNYC's Last Chance Foods:
Discussing quince:"Quince. No, not quints, as in babies, but quince, as in fruit. Yes, it’s fruit—a pretty ancient one at that. There’s some speculation that what the serpent handed Eve was a quince, and not an apple at all. One indisputable fact is that quince used to be grown throughout the New York area. These days, however, much of New York’s current population...."
Click through to hear my audio interview »
Discussing Mirabelle plums:
"About 25 years ago, Terhune Orchards in Salt Point, N.Y., received an unexpected gift. A family friend admired the orchard because it reminded her of her hometown in Northern France. Then, one year, she arrived with a cutting from a plum tree from France....."
Click through to hear my audio interview »
The New York Times:
"Local Flavor at Hudson Valley Farmers' Markets...."View photo gallery »
Other highlights:
- The Art of the Tart was nominated as a 2008 delegate to Terra Madre – or Slow Food – conference in Turin, Italy.
- Member of Slow Food USA
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