Category: Articles

June 1, 2010

As a follow-up of sorts to last month’s piece on Red Devon, in this month’s Chronogram I take a look at some local alternatives to both mainstream supermarkets and typical (read: expensive) small-town health food retail. photo by Jennifer May

May 1, 2010

For this month’s Chronogram piece I profiled a restaurant across the river that does a pretty impressive job of being as local and eco-friendly as possible. I figured that after nearly 18 months as a food writer, it was about time to do a review. Photo by Jennifer May

April 1, 2010

For this month’s issue of Chronogram I spent some time talking to local animal farmers about humane and sustainable meat production. Read all about it. Photo as always by Jennifer May.

March 1, 2010

My March article about baking bread is up now on the Chronogram site. Have at it. Bread from the oven of William Alexander, author of the upcoming book “52 Loaves.” Photo by Jennifer May. I also linked this to yeastspotting, because they loves them some homemade bread.

February 1, 2010

The new Chronogram is out, with my rigorously scientific analysis of local microbreweries contained inside like the prize in a cereal box, or the toy in a happy meal, or the worm in a bottle of Mescal. photo by Jennifer May

January 1, 2010

A look back at the future of the Hudson Valley food and drink scene.

December 3, 2009

It’s been a year; my twelfth article for Chronogram is now out. photo by Jennifer May

October 30, 2009

My article in this month’s Chronogram mostly consists of a few recipes designed to make the traditional feast a bit less stressful and a bit more tasty. There wasn’t room in the piece to cover all the dishes mentioned or photographed, so I’m doing it here. Anybody with a question about any of it should leave a comment and I’ll try to help. First, the poached pears. I bought some local, organic Seckel pears at…

October 27, 2009

I’ll keep this quick, since I have a date with my mattress. For my November article in Chronogram (out on the first) I did a Thanksgiving recipe piece that sort of remixes the traditional dinner in what I hope is a more interesting and lower-stress way than many people are used to. A central ingredient is phở made from the turkey carcass and used to flavor several other components of the meal. The intensely aromatic…

October 3, 2009

As inevitable as dawn, the beginning of a new month means another comestible-themed missive from yours truly.