A Magazine About Food, Art & Exchange In Midtown Kingston, Published By The Hudson Valley Current.

Keeping it Vibrant: How to Make Friends with Your Soil

Generally, being compared to dirt isn’t considered especially flattering. We strive mightily to keep dirt out of our houses and off of our clothes, call it “the dirt” when nasty secrets come out. Cleanliness is said to be “next to Godliness” and being “dirt poor” is hardly a happy state of affairs, while being filthy […]


GREEK GREENS AND CHEESE PIE WITH SPROUTED WHOLE WHEAT CRUST INGREDIENTS Crust: • 4 cups sprouted whole wheat     flour • 1 tablespoon baking powder • 1/4 teaspoon salt • 3/4 cup olive oil  • 2 cups water Filling: • 1 small red onion, finely chopped • 3 scallions, thinly sliced • 6 cups […]


Until about a hundred years ago, humans harvested their grains, tied them into sheaves, and left them in the field until the grain was needed. Exposed to weather, inevitably at least some of the grain would begin to sprout. Then just a byproduct of harvest, sprouted grain is now a health-food trend that has continuously […]


INGREDIENTS • 2 lbs chicken or beef, cut into chunks To Marinate the Meat: • 1 tsp paprika • 1 tsp garlic, finely chopped or minced • 1 tsp ginger, finely chopped or minced • 1/2 tsp salt • 1/2 tsp freshly cracked black pepper For Maafe:  • 1 large onion, chopped • 1 Tbsp […]


INGREDIENTS • 1 large butternut squash with a long and thick neck  – peeled, seeded • 1 tablespoon extra-virgin olive oil • 2 tablespoons unsalted butter, cut into pieces • 3 fresh oregano sprigs • 4 garlic cloves, crushed • 1 tablespoon fresh lemon juice • Coarse salt and freshly ground pepper INSTRUCTIONS   1. […]


INGREDIENTS • 1 tablespoon butter • 2 heads of garlic, split in half • 1 quart heavy cream • 1 1/2 pounds peeled white potatoes,    1/4 inch slices • 1 1/2 pounds peeled blue potatoes, 1/4 inch slices • 1 1/2 pounds red potatoes, 1/4 inch slices • 2 cups finely grated Parmigiano-Reggiano plus […]


NGREDIENTS • 1 tablespoon unsalted butter softened • 1-2  long sweet potatoes (about 2 inches thick), peeled • 3-4 large parsnips, ends trimmed and peeled • 3-5 small beets, peeled • 14 tablespoons heavy cream, divided (whole milk is fine, but mixture won’t thicken as much or be as creamy) • 4 ounces grated Parmesan, […]


Microgreens are harvested young, just a week or two after seed germination. All of the energy that would go into making a large, leafy plant is concentrated in tender, tasty little sprigs of goodness. They’re rich in vitamin K, vitamin C, vitamin E, beta-carotene and more, and can be up to 40 times as nutritionally […]


INGREDIENTS – English Cucumbers quartered and cut into 1 inch pieces – Sugar – Kosher salt and freshly ground black pepper – Green Beans trimmed – Scallions cut into 2 to 3 inch pieces – Olive Oil – Lemon Zest plus 1 tablespoon of Lemon Juice – Chopped fresh Dill DIRECTIONS Set-up grill for direct […]

June Recipe

INGREDIENTS For the salad – 2 Tbsp. balsamic vinegar – 2 Tbsp. honey – 8 cups of mixed salad greens – 1 Tbsp. olive oil – 3/4 lb. sugar snap peas – 1/2 cup whole unsalted roasted almonds – 1/4 tsp. coarse salt – 1 cup sliced strawberries For the crostinis – 1 baguette – […]

Happy Microbes, Happy Life: Let Food Replace Thy Medicine

There seems to be some doubt about whether Hippocrates ever actually said, “Let thy food be thy medicine, and medicine, thy food,” although he’s been credited with the insight for a long, long time. Considering what a challenge it can be to get people to agree on what happened last year or last month, it […]

Nutritious Fun: Cooking Class a Hit at Tilda’s

Looking for safe, fun, and nourishing ways to expand your circle in this season of flourishing growth? Get in on the fun at a Friday night Nature of Exchange session at Tilda’s Kitchen and Market and polish your culinary skills, discovering new ways to deploy fresh, local ingredients and enjoy community-inspired local cuisine with a […]

Celebrate Fridays at Tilda’s with Nature of Exchange Evenings

This April, Tilda’s Kitchen and Market will reopen after closing in March to avoid interference with the Broadway Streetscape Project, which will incorporate bicycle lanes, increase green space, and improve the flow and efficiency on Broadway.  At Tilda’s, it’s all about the beautiful flow. The restaurant’s initial opening has been a huge success, with all […]

From Everywhere With Love: The Roots of Community-Inspired Global Cuisine

Global cuisine was born with the spice trade, which had its earliest beginnings around the 10th millennium BC. Cinnamon, cassia, cardamom, ginger, pepper, and turmeric, among others, were popular trade goods in the Far East long before Christianity. When they first arrived in the Near East, clever traders kept their sources to themselves and made […]

Soup, Glorious Soup: Reflections on a Wonder Food

The first soup-maker probably used baskets of tightly woven reeds or animal hide and dropped in a hot rock to make water that would help extract the flavor and goodness from whatever was handy. That was 20,000 years ago, as far as anyone knows. Clay pots made souping it up a lot handier, and humans […]

Our Harvest: Some Like It Hot! Horseradish

Horseradish is a perennial plant in the Brassicaceae family, along with mustard, broccoli, cabbage, and its fierce cousin, wasabi. This root vegetable is cultivated worldwide as a spice, condiment, herbal medicine as well as a religious symbol.  The name has nothing to do with horses, in fact it is poisonous to horses. The name was […]

Tours, Tastings, and More!

Nestled between the Shawangunk Mountains and the majestic Hudson River in Ulster and Orange counties, the 80-mile-long Shawangunk Wine Trail boasts a unique combination of spectacular scenery, memorable restaurants and shops, and of course, fine wines. The wineries along the Trail are as varied as the wines themselves. You will find wines ranging from bone […]

On Villaging: It’s the Ingredients, Stupid!

By Helen Zuman “What kind of food do you like?” A simple question, right?  Not for me. It’s not that I object to the tastes of the usual answers—Mexican, Italian, Indian, Thai, Chinese, etc. It’s just that I can’t ignore the sources of the ingredients for any given meal—or the health of the air, water, […]

Peas Please

By Jennifer Muck-Dietrich “I eat my peas with honey. I’ve done it all my life. It makes the peas taste funny, but it sticks them to my knife.” –Anonymous author Pisum sativum (both sweet peas with inedible pods, and snow peas—flat pods with small peas inside) is one of the eight Neolithic founder crops (otherwise […]

The Egg’s Nest, High Falls

By Erica Paige Schumacher Before a bridge can be built from the past to the future, something must ignite in the memory, emotional landscape or imagination. For Eric Silver, a Gen Xer who grew up in Woodstock helping to build the famous playground Wonderworks — and spending his hours listening to Neil Young and other […]

Healthy Living Trends for 2018

Fads Come and Go While Trends Stick Around By Jennifer Brizzi     What would our great-grandparents have thought about our willingly consuming billions of bacteria in our beverages and candy bars? The probiotic boom is just one of many trends that promise to get even bigger in the public eye in 2018.     […]

Wandering Potlucks

Building Community One Meal At A Time By Anne Pyburn Craig     Communal meals undoubtedly got started long before recorded history, with people collecting what they’d hunted and gathered around the fire. Over the millennia, all kinds of variations and embellishments have emerged; some form of breaking bread together has gone on in every […]

The Basic Economics of Food

Sharing With CSAs and Food Banks By Paul Smart     We’ve entered the season of shared meals, of giving food. It’s also that time of year when those of us with a locavore bent start looking around for new sources of fresh veggies that don’t involve long journeys to market in refrigerated shipping containers. […]

Reclaiming Fruit Gone Feral

Bringing Historic Harvests Back To Life By Harry Matthews     As fall gets underway with leaves changing color, the nights getting cooler, and the days shorter, it’s not an uncommon sight to pass an old overgrown apple or pear tree studded with ripening fruit left unpicked.     Why is this, you might wonder? […]

Casting An Eye Toward Trout

More than a sport, it’s an elegant art  By Harry Matthews     I never knew my mother’s father, let alone her grandfather, both of whom I was always told were avid trout fishermen. One thing I did know of them was the fly fishing gear I was lucky enough to inherit: a beautiful bamboo […]

Think Globally, Eat Locally

Sourcing your fruits, veggies and even meat is important! By Harry Matthews What we eat and where it comes from seems to be growing in importance to those of us making our homes in the Hudson Valley. The fact that I can go into my local supermarket in mid-winter and get a perfectly ripe-looking tomato […]

Fiddleheads A-Go-Go!

There’s a wealth of good eating hidden in the woods BY HARRY MATTHEWS     A sure and delicious sign of spring is the fiddlehead fern. Whether you find them in your local grocery store, farmers market, or have the knowledge to wild-forage them yourself, those wonderfully green and tightly wrapped rounds of flavor will […]

Yardavore: Small Victories

by Maria Reidelbach Maybe our grannies knew how to cook without depending on recipes, but it’s been a long time since most Americans have had those kinds of kitchen skills. I was lucky that my mother was great in the kitchen—she learned country cooking on the Appalachian farm where she grew up, honing her skills […]

Fireside Dining Guide

Warm & cozy restaurants to visit this fall in the Hudson Valley Autumn in the Hudson Valley is a beautiful time. The sky is bluer and crisper, the leaves unfold their colors in a slightly different way each year, and each is its own story of hikes and pumpkins, vistas, and adventures. At the end […]

Yardavore: Hyper. Local.

Unbelievable flavor and vibrant health, bucolic landscapes and thriving farmers—eating locally grown food has too many virtues to count. But putting local food on the table can also be a challenge: first, you’ve got to grow it, forage it, or find local farms that sell it. Then, you’ve got to figure out how to prepare […]

Grand Cru Beer & Cheese Market

“I’m in beer,” says Rod Johnson, owner of Grand Cru Beer and Cheese Market in Rhinebeck. The pub opened in May 2010, and was the creation of Culinary Institute of America graduates who happened to be friends of Rod. “I helped them out on weekends and such from 2011 through 2012, and on June 1, […]

Hudson Valley Pollinator: Rondout Valley Organics Member Goods

By Jodi LaMarco   “You think of food deserts as urban areas that don’t have grocery stores, but there are also rural areas that are food deserts,” says Katie Scott-Childress, director of the Olive Library. “Olive happens to be one of them.” The Town of Olive sits right beside the Ashokan Reservoir, where natural beauty abounds, […]

Stick to Local Farms Adventure Map Debuts at Rosendale Farmers Market

On June 5 the Stick to Local Farms project will debut the third annual map of Rondout Valley farms that offer a free art sticker to each visitor. The launch party will take place at the Rosendale Farmers Market on Sunday, June 5 with festivities for children and adults. The Rondout Valley has some of […]

Earth to Table

At a time when processed and genetically modified foods are plentiful, one group of area residents is working to once again bring simplicity to the food we eat. Earth to Table, a Dutchess County nonprofit, has become a local cornerstone to the wholesome eating lifestyle—while doing it for a good cause. Leader Joe Baldwin and […]

The Village TeaRoom

Before Agnes Devereux moved upstate in 2000, she had been working as an interior designer in New York City, near the farmers market at Union Square. “I was excited to be coming to the place where all the farmers were coming from.” An avid advocate of the early farm-to-table movement, she was more than a […]

Call for Coopers: Barrels back the craft distillery industry

by Terence P Ward Barrels are an important part of the American landscape. Once the mind is attuned to them, they’ll pop up just about every day—as decorations in yards and rustic inns, backdrops in movies, and props in video games. And when you consider that “Cooper Street” indicates the place where barrels were once […]

Café Mio

The concept behind Café Mio is simple: local comfort food. Chef owner Mike Bernardo says, “We want to make people feel happy and at home. So we have something for everyone—for the foodies, the vegetarians, the big meat eaters. We’re not a greasy spoon, but you don’t need to wear a tux. It’s just a […]

What’s In a Label: HowGood Cracks Open Food Labeling, Serving Up Transparency

by Anne Pyburn Craig These days it can be an unsettling struggle just to find out what’s in your food without growing it yourself. The USDA’s “organic” label doesn’t necessarily mean “organic.” The Safe and Accurate Food Labeling Act, a remarkable feat of doublespeak that some prefer to call the DARK (Deny Americans the Right […]

Catch of the Day: Local Newburgh Shrimp

by Terence P Ward     It takes something of a special incentive to pack a bunch of reporters, politicians, and local dignitaries into the basement of an old factory as tightly as sardines. As is so often the case, the reason that so many people jammed into a building in the industrial part of […]

Hot Shotz: The Little Local Bar that Could

by Marie Doyon    Eight months after Danielle Freer had her son, she decided to go back to work. She was in her early 20s, living outside of Wurtsboro, and she was just going to bartend one night a week. That turned into six nights a week and six years as part manager-bartender-bouncer-event coordinator. “It […]

Poughkeepsie Plenty Fresh Market

by Melissa Orozco-McDonough Inner city living can be tough at times. Getting around can be challenging if you don’t have a car of your own and public transportation is unreliable (or nonexistent). When walking or biking are your only options, it can be quite hard to find a good job, let alone a good supermarket […]

Farm Fresh Goodies: What’s On Shelves at Local Farm Stands in May?

by Melissa Orozco-McDonough Yes indeed! Spring is finally here, and I’m happy-dancing in my seat as I write this piece. The Hudson Valley got truly walloped this past winter; it was nothing short of miserable. I can’t think of anything better after a cold, harsh season than a warm breeze, the sweet smell of flowers […]

This Little Piggy Went to Market: The emerging HV Food Distribution Picture

by Anne Pyburn Craig It’s chilling to reflect on how close the Hudson Valley came to losing farming forever. Between 1940 and 2003, we lost 70% of our farms while the population grew by 80%. Despite the hungry metropolis less than two hours south, corporate ag reigned supreme and local farmers starved for lack of […]

Best Diners of the Mid-Hudson Valley

by Alecia Eberhardt All photos by Tom Smith. Since the early 1900s, diners have been a staple of life in America. These establishments share a common ancestor with food trucks—the horse-drawn “lunch wagons” that visited businesses to take advantage of their employees’ midday hunger—and, like food trucks, diners have been experiencing a resurgence over the […]


As the legend on the Bacchus menu goes, over the years the 19th-century New Paltz building has housed a Chinese laundry, litho shop, taxi station, barber shop, café, porno photography studio, before finally becoming this quaint neighborhood pub. Ulster County native Wayne Bradford opened Bacchus in 1974, after a year of intensive renovation. A decade […]