JEFFERSONVILLE, NY — A series of nutritional healing workshops will be held at the Western Sullivan Public Library in May.
“Hot Topic” will be on Saturday, May 3 from 3 to 5 p.m. at the Delaware Free Branch of the Western Sullivan Public Library in Callicoon. Nurse practitioner and midwife Sheela Porter-Smith will speak about women’s health, from nutrition to lifestyle, and conclude with an optional restorative instruction of yoga and meditation practices. Bring your yoga mat. Read more
DAMASCUS, PA — The new Galilee Community Garden opens May 15 for any who wish to garden organically. Plots of all sizes are currently available and can be reserved on a first come, first served basis. The garden is on the grounds of the Unity Grange, 544 Galilee Rd. Both experienced and beginning gardeners are invited to apply. Gardeners are asked to agree to practice organic gardening methods, not using chemicals on their plots. A plant exchange will be held Memorial Day weekend. Read more
LIBERTY, NY — The public can learn to raise backyard chickens for eggs or meat at a workshop on Tuesday, May 13. Cornell Cooperative Extension (CCE) Sullivan County staff will offer an educational opportunity from 5:30 to 7:30 p.m. on the intricacies and mechanics of raising chickens at home. This class will be held at the Gerald J. Skoda Extension Education Center. Read more
LIBERTY, NY — A comprehensive three-day Master Food Preservation Certification series will be offered by Cornell Cooperative Extension (CCE) Sullivan County on July 22, 23, and 24, from 8:30 a.m. to 4:30 p.m. The series will be held in the new CCE Entrepreneurial & Teaching (EaT) Kitchen at the Gerald J. Skoda Extension Education Center. Read more
REGION — Celebrate the Upper Delaware River region and the 20 year anniversary of the Delaware Highlands Conservancy (DHC) at the seventh annual Foods of the Delaware Highlands Gala on April 26 at 5 p.m. at the Settlers Inn in Hawley, PA. The event features a four-course farm-to-table dinner and wine tasting followed by a live auction. Read more
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