EQUINUNK, PA — Under the ownership of Joe Hunt, whose family owned and operated the Equinunk General Store (as far back as his great grandparents), the store has recently been remodeled and restocked. Retaining its purpose of meeting the needs of the local community for basic groceries, there also are expanded deli services, and new products have been added including items such as stainless-steel travel mugs, ball caps, hoodies and more—many adorned with the store’s new logo. Read more
A friend of mine once told me, “Don’t trust anyone who doesn’t like chocolate.” Well, I wouldn’t take it that far, but I certainly feel an affinity with fellow chocolate lovers. And so here are just a few reasons to love chocolate. Read more
Most food cultures have a traditional way of preserving food that involves fermentation. Salting cabbage and letting it sit, submerged in its own juices in a cool, dark place, makes sauerkraut. Not only does fermentation preserve the sauerkraut, but the process also produces beneficial organisms that help with digestion and increase some vitamins. Specific yeasts added to grape juice convert its sugar and turn the drink to wine. Yogurt is the most popular fermented milk product in the world. Sourdough bread is made by fermenting dough, using naturally occurring yeasts and lactobacilli (lactic acid bacteria). Kombucha is a sweetened tea, fermented with a symbiotic community of bacteria and yeasts. These are just a few examples. Read more
On the rare occasion when you have leftover champagne, there are an amazing number of ways to use this special wine, and not only for cocktails, mimosas, or champagne punch.
Over the years, I have seen recipes for:
Champagne cake (and cupcakes), where the bubbly is one of the liquid ingredients in the batter and is also stirred into the icing. (BTW: You can find this and all of the recipes that follow on the Internet. Just Google the word “recipe” along with the key word and the word “champagne.” Read more
At Christmastime in 1620, 102 passengers arrived at Plymouth, MA on the Mayflower. It was a brutal first winter, and by its end nearly half of the Pilgrims had perished. By the following November only 53 remained to celebrate their first harvest feast in the New World, the same feast we now recognize as the first Thanksgiving.
The truth is that without food from Native Americans during the Pilgrims’ first year and lessons in how to grow native crops, even fewer settlers would have survived. Read more
At a presentation at Morgan Outdoors in Livingston Manor, NY, author and herbalist Dina Falconi and botanical illustrator Wendy Hollender talked about their new book “Foraging & Feasting: A Field Guide and Wild Food Cookbook.” The 230-page book contains 50 detailed and beautiful illustrations of wild plants and thousands of recipes using the wild plants and others. The presentation and book signing included food made from wild edible plants by Jen McGlashan of Channery Hill Farm in Callicoon Center, NY. Read more