I dropped in at the Applestone Meat Co for some new meat shots. The Applestone team took care of cooking all the meats. And Barb Fritz was on hand to deliver the props and style these pretty moments. Small team packing a punch.
Tag: Edible Hudson Valley
Edible Hudson Valley Magazine Cover
For its summer issue, Edible Hudson Valley Magazine ran a special feature called “The Women of the Hudson Valley.” I am thrilled to have a portrait I shot of Barb the Butcher on its cover.
Foraging Walk with Dina Falconi
This weekend I went on a foraging walk with Dina Falconi. She is the author of the beautiful book, Foraging & Feasting. The walk was a 2-hour introduction to the process of identifying plants. We learned about looking at the macrocosm (the environment) before looking at the microcosm (the plant). We learned about identifying characteristics, leaf and stem patterns, textures, size, and of course the flower. Dina showed us how to crush a leaf and smell it. She showed us how to carefully taste it, if we are not sure.
We spent most of our time with a few edible weeds we found growing at the perimeter of the Berkshire Botanic Garden… garlic mustard (which I was recently introduced to), Gill-over-the ground (eating this helps to draw out heavy metals from the body), and dandelions (the petals! I have to eat the yellow petals).
It was a wonderful morning. And I’m hungry for more.
Winter Edible Hudson Valley cover
A recent cover of Edible Hudson Valley magazine. The shoot was at Hillrock Estate distillery in Ancram, NY… outtakes in a post below.
Hillrock Estate Distillery
I photographed the Hillrock Estate distillery in Ancram, NY for the winter issue of Edible Hudson Valley. Here is the owner, Jeff Baker, in the malt house with farm-grown barley drying on the floor. Below, a tasting with a father and four sons I happened upon.
Hawthorne Valley Farm
For the fall issue of Edible Hudson Valley, I visited the Hawthorne Valley Farm. This is one of the good places in the world. Here, bread is baked from grain grown on the surrounding fields. Sauerkraut ferments naturally in a cellar. Cheese is made by hand using milk from cows that live on the farm. To spend an afternoon speaking with Martin Ping is to feel inspired for a great future.
Edible Hudson Valley Cover
The winter cover of Edible Hudson Valley with one of my photos from a visit to Damon Baehrel’s restaurant and gardens.
Deer Hunting in the Hudson Valley
A recent cover story I photographed for the Winter 2010 Edible Hudson Valley investigated the pros and cons of deer hunting in the area.
Co-Packing Pickles
If you want to take your homemade pickles, jams, granola, or salsa product out of your kitchen and onto store shelves, you may be interested in the Farm to Table Co-Packing facility in Kingston, NY. I photographed the operation for the fall 2010 edition of Edible Hudson Valley.
Prison Food
For a recent issue of Edible Hudson Valley, writer Lee Bernstein and I visited New York’s medium security Fishkill Correctional Facility for a tour of the kitchen, messhall, and food storage rooms. No food is actually cooked on the premises – it is prepared off-site, trucked in, and the packaged contents are heated in large stainless steel tubs and served by inmate staff. Meal names are often glamorized (“creamy chicken dinner” consists of bagged chunks of soy protein mixed with bagged white powder, plus water). For the full story see the Summer 2010 issue of Edible Hudson Valley.
Mint
At Mint Premium Foods in Tarrytown, NY you may trip when reaching for an obscure food product on the haphazardly stacked shelves, but it might be worth the risk for all the fine cheese you will sample while tending your bruise. Shot for the Spring 2010 issue of Edible Hudson Valley.
