I love farmers’ markets. Not a farmer myself, I nevertheless belong to an organization of farmers who practice sustainable agriculture. I support the blossoming food movement to Buy Fresh Buy Local and the local economies movement to shop locally because I believe that our global economic model is unsustainable based as it is on the unsustainable use of fossil fuel energy. I shop at farmers’ markets because they are a source of real food, which is pretty much the only food I want to eat anymore. For me, real food, grown locally is a starting point for sustainable living. Read more
Sean Zigmund and Cheyenne Miller are already deep into the 2013 spring and summer growing season, rising at dawn and working till dusk and still never quite finishing all that needs to be done. But offered the choice, they wouldn’t want to have any other job.
On a beautiful spring Sunday, I visited their farm, Root n’ Roost Farm (www.rootnroost.com) in White Sulphur Springs, NY. While Sean was busy working, Cheyenne kindly gave me a tour of their two-and-a-half-acre farm, complete with chickens, pigs, veggies and more. Read more
The Catskill Harvest Market (2758 State Route 52, Liberty, NY, 845/292-3838, www.catskillharvestmarket.com) is celebrating its second birthday this spring, and in just two years, it has gained renown and recognition as a top-notch garden center and local foods market.
Says co-founder and manager Daniel Duttinger, “It always seemed a bit odd that this kind of farm market was readily available in surrounding areas, particularly Ulster County—but not here.” So, he and co-founder Will Foster went to the drawing board and began the research, and the market was born. Read more
According to author Jonathan Swift, the fare of a bachelor is “bread, cheese and kisses.” But the sound of that is delicious to just about everyone, and not in small quantities. The proof? In 2011, the average American consumed 30 pounds of cheese, an amount that has been steadily increasing since the 1990s. Our affection for artisan cheese, made in small batches from local sources, is growing at a pace that exceeds even the growth rate of general cheese consumption. Read more