Plastic Cleanse: This April, BYO Bag

April 2, 2018
Posted in Greenmarket

 

Why Bring Your Own Bags? 

Single-use plastic bags are environmentally harmful.

• Even when properly disposed of, because of their weight and aerodynamic properties, plastic bags often become litter, clogging storm drains and waterways.

• New Yorkers use 9.37 billion carryout bags per year, the vast majority of which are not recycled.

• Plastic bags account for over 1,700 tons of residential garbage per week in NYC on average.

Plastic bags cost the public money. 

• Each year, New York City pays an estimated $12.5 million to transport 91,000 tons of plastic bags to landfills in other states.

• Shopping bags jam expensive machinery at recycling plants and contaminate the recycling stream, increasing costs.

Tips for a Plastic Purge!

1. Bring your own reusable totes, produce bags, and containers (great for fish and delicate produce) while shopping at Greenmarkets.

2. Say ‘no thank you’ if you are offered a plastic bag, or ask for a paper bag.

3. Carry a few extra reusable bags with you at all times. 

4. If you forget to BYOB, you can purchase reusable tote bags and produce bags at most Greenmarket Market Information tents. 

5. Collect your food scraps in resuable containers before dropping off at a food scrap collection location. 

6. Go #foamfree and quit using styrofoam for good. Learn more here

Instagram Contest on the @unsqgreenmarket Account!

We invite our followers to participate in a Plastic Cleanse social media contest! We know that single use bags are environmentally harmful. In NYC alone, they generate about 1700 tons of residential garbage on a weekly basis. We’re here to encourage you to make a difference and join our annual Plastic Cleanse. Show us how you shop plastic-free at the Greenmarket!

Photos can be taken at market or at home, we want to see how you avoid using plastic while shopping.  Two winners will receive a gift card to a restaurant that supports the Greenmarket and will be regrammed by the @unsqgreenmarket accounts.

Contest rules:

  • Take a photo and post it to your Instagram, Twitter, or Facebook account of your plastic-free shopping supplies before heading to market, a plastic-free interaction at market, or of your plastic-free market haul after shopping.

  • Tag @unsqgreenmarket and hashtag #GMKTnyc #PlasticCleanse to enter

  • Dates to enter are 4/3 - 4/30/18.

  • GrowNYC and Greenmarket staff, volunteers, farm staff, or farmers, or family members are not eligible to win.

  • Open to NYC residents. Contest ends at 11:59:59 PM ET on 4/30/18.

  • On 5/1/18, GrowNYC will pick 2 winners at random to receive a gift card to a local restaurant that shops at the Greenmarket.

Learn more about GrowNYC’s sustainability efforts: 
www.grownyc.org

#plasticcleanse

Greenmarket Home Bakers Meet-up

February 6, 2018

Home Bakers Meet-up
Monday, February 26th 
Project Farmhouse, 76 East 13th Street (Manhattan)
Tickets $20

Break bread with Greenmarket Regional Grains Project and your fellow home bakers! Bakers of all experience levels are welcome to swap samples with fellow grain geeks and share secrets on how to get a really crusty crust. Some of New York City's best professional bakers, including Austin Hall of She Wolf Bakery, Sharon Burns-Leader of Bread Alone Bakery, and Peter Endriss of Runner & Stone will also be on hand to talk tips and techniques.

Bring a loaf of your favorite home baked bread, made with locally-grown grains and flours, and copies of your recipe and/or starter to trade with others. 

Tickets include event entry and one drink.

Purchase grains and flours from the Greenmarket Grainstand at the Union Square Greenmarket on Wednesdays and Saturdays, and other locations listed here.

THANK YOU to our sponsors Meyers USAToast AleMockmill, and Maine Grains.

All proceeds benefit the Greenmarket Regional Grains Project. 

Greenmarket Winter Warrior 'Fly Somewhere Warm' Contest

February 1, 2018



You know who you are Winter Warriors -- it's 20 degrees outside and you're piling on the layers, getting Fido into his doggie-sweater, and grabbing the frozen compost -- all in preparation for your farmers market trip. We want to reward you for your Greenmarket love and loyalty with a chance to win two travel certificates, good for the base fare of two roundtrip JetBlue flights (excluding taxes/fees)!

Sweepstakes Rules: 

  • Visit any one of the 24 Year-Round Greenmarket Farmers Markets during open market hours between February 15 – 28, 2018
     
  • Take a photo and post it to your Instagram account with the hashtag #GMKTWinterWarrior and #contest. Limit one entry per Instagram account per day.
     
  • Photos can be selfies, or they can be shots of vegetables, farmers (with their permission), any kind of wintry Greenmarket cheer. As long as the photo is taken inside any one of the 24 Year-Round Greenmarket Farmers Markets during open market hours and posted to Instagram with the hashtag #GMTKWinterWarrior, it is a chance to win!  
     
  • On March 1st  2018, GrowNYC will pick one lucky winner to receive two travel certificates, good for the base fare of two roundtrip JetBlue flights (excluding taxes/fees)! These vouchers must be used by June 15, 2018. It’s a fast turnaround, but there’s enough time to get somewhere warm.
     
  • GrowNYC and Greenmarket staff, volunteers, farm staff, or farmers, or family members are not eligible to win.

NO PURCHASE NECESSARY. Open to legal residents of the U.S., DC & PR, 18 years and older. Contest ends at 11:59:59 PM ET on 2/28/18. Void where prohibited. See Official Rules for details.

Greenmarket Holiday Gift Guide

December 5, 2017
Posted in Greenmarket

Holiday gift shopping for the Greenmarket lover is made easy with this list of popular holiday gifts from Greenmarket producers. Please note, not all of these items are sold at every market location so check the producer line-up to see what products are available at your local Greenmarket.

NON-FOOD ITEMS
Greenmarket Merch: Tote bags, reusable produce bags, baby bibs, tea towels, bamboo spatulas, Short Stack cookbooks, note cards, and mugs at Union Square Greenmarket Merch Tent  
Greenmarket Tokens: Wooden tokens can be purchased in $5 increments at the information tent at any Greenmarket using a credit or debit card. Tokens can be used like money at most vendors. Out of town but want to purchase tokens for family and friends living in New York? Call our office at 212.788.7900 and ask about purchasing tokens. 
The New Greenmarket Cookbook: Available for sale at Union Square Greenmarket and various other markets, as well as on www.grownyc.org/cookbook.
Greenmarket Producer Cookbooks: The Fishermen's Wife by Stephanie Villani; The Hot Bread Kitchen Cookbook; Bread Alone Cookbook
Soaps 
Sachets, Salves, Lip Balms, Lotions, and Body Oils
Yarn, Hats, Scarves from Catskill Merino and Rosehaven Alpaca
Herbal Tinctures, Teas, and Tisanes from Violet Hill Farm, Furnace Creek Farm, White Pine Community Farm, Tweefontein Herb Farm 
Wreaths
Decorative Garlic Braids from Keith’s Farm
Poinsettias, Paper Whites, and Orchids
Succulent & Cactus plants

FOOD GIFTS

Jams and Preserves
Hard Cider
Beer and Spirits from GrowNYC's Craft Beverage Pop-up
Honey 
Wine
Jerky and "Meat Lovers" Cured Meat Pack from Lowland Farm
Cookies, Pies and Baked Goods
Maple Syrup, Maple Cotton Candy & Maple Candies
Popcorn from Wildraft Farm and Oak Grove Plantation
The Bronx Hot Sauce Gift Box from GrowNYC
Chicken Liver Bourbon Pâté from Yellow Bell Farms 
Soppressata and Cured Chorizo from Flying Pigs Farm
Duck Salami and Prosciutto from Hudson Valley Duck Farm
Egg Nog from Ronnybrook Farm and Ole Mother Hubbert 
Gluten Free Babka from Las Delicias
Spirits: Gin, Corn Whiskey, Vodka, Unaged Single Malt Whiskey from Orange County Distillery, 1857 Spirits and Hickory Ledges
Bison Jerky from Roaming Acres
Beer from From the Ground Brewery, including Pale Ale, Stout and Red Ale
Bitters from Violet Hill Farm
Dried & Smoked Chiles from Eckerton Hill and Oak Grove Plantation 

Deck the Halls - Christmas Trees + Holiday Wreaths at Greenmarkets

November 28, 2017
Posted in Greenmarket

Your locally grown Christmas trees, wreaths, and boughs will stay fresher longer and smell amazing. A list of markets where you can stock up on holiday greens follows:

Durr Wholesale: Wreaths (Union Square Saturday) 
Fiori Di Fenice: Wreaths (Union Square Saturday) 
Hurds Family Farm: Trees (Grand Army Plaza Saturday)
Keith's Farm: Organic trees and wreaths (Union Square Wednesday and Saturday)
Lebak Farms: Wreaths (Grand Army Plaza Saturday)
Mountain Sweet Berry Farm: Wreaths, garland, and princess pines (Union Square Wednesday, Friday, and Saturday)
Rexcroft Farm: Wreaths (Dag Hammarskjold, Wednesday; Fort Greene Saturday) 
River Garden: Dried flower wreaths (Union Square Monday, Wednesday, Friday, and Saturday)
Stokes Farm: Herb wreaths (Tucker Square Thursday and Saturday; Union Square Saturday)
Van Houten Farms: Trees and wreaths (Union Square Monday, Wednesday, Friday, and Saturday)
Wilklow Orchards: Trees (Ft. Greene Saturday)

GrowNYC International Harvest Dinner

November 20, 2017
Posted in Greenmarket

Earlier this month, GrowNYC held the second in our Chef Seasonal Dinner Series.

It was magnificent!

Five leading chefs from some of NYC’s most prominent restaurants donated their time and incredible culinary skills to create an unforgettable meal.

The theme of the dinner was International Harvest. Chef Ron Roselli of Bowery Road kicked things off with passed hors d’oeurves, including Fried Mushroom with a Citrus Aioli and Calabrian Chili, as well as Sicilian Cauliflower with Pine Nuts and a Chili Garlic Vinaigrette, which were followed by Sacco Chicken Stew with Bitter Orange and Dominican Root Vegetables prepared by Chef Charles Rodriguez of Print.  The second course, prepared by Iceland native Chef Gunnar Gíslason of Agern, consisted of Honeynut Squash with Sea Buckthorn, Honey and Brown Butter.  Next was Octopus with Salsa Veracruzana and Blue Eye Potatoes created by Chef Daniela Soto-Innes of Cosme, inspired by the cooking of Chef Sotto-Innes’s home country, Mexico.  And finally, for dessert, Chef Miro Uskokovic from Gramercy Tavern reimagined an Apple “Lazy” Pie with Baklava Ice Cream and Cranberry from his childhood in Serbia. And because two desserts are better than one, he made Serbian-inspired Truffles with Slivovitz and Cacao Prieto.

Magnificent. (It must be said again.)

This year marks the 18th anniversary of GrowNYC's New Farmer Development Program which provides assistance and opportunity for immigrants with backgrounds in agriculture looking to continue a career in farming in the Northeast. To celebrate, participants of that program, Sergio and Paz Nolasco of Nolasco Farms, gave a short speech about what Greenmarket means to their business.  

All the proceeds from the event allow Greenmarket to use Project Farmhouse throughout the year as an educational space for youth programming, panel discussions, film screenings, and networking events focused on a just and sustainable local food system.  We’re deeply grateful to all of the participating chefs, as well as Bread Alone, Breuckelen Distilling, Brooklyn Brewery, Great Performances, Lauber Imports, Library of Distilled Spirits, Omni New York LLC, and Union Square Wines for their help and support for our International Harvest Dinner. Photography by Vitaliy Piltser.

Looking forward to the next one!

Project Farmhouse International Harvest Dinner

 

Thanksgiving - Greenmarket Schedule and Recipes

October 30, 2017
Posted in Greenmarket

It's almost our favorite food holiday, THANKSGIVING, and the markets are abundant with all of the ingredients you need for a delicious meal. Check our our Global Thanksgiving Recipe Packet to start planning your meal.

We will have some schedule changes to accommodate shopping schedules, see below.

And don't forget to pre-order your Greenmarket turkey

*Market days with an asterisk mean it's a special market, rescheduled to Tuesday or Wednesday, normally held on a Thursday or Friday, so that customers have an opportunity to shop for Thanksgiving ingredients. Compost and textile collections are the same for regular and rescheduled markets, unless otherwise noted. 

Monday, 11/20: 
Union Square, MHTN open 8am-6pm (food scrap collections, 8am-5pm; clothing collection, 8am-4pm)

Tuesday, 11/21: 
Bowling Green, MHTN open 8am-5pm (food scrap collection, 8am-2pm)
Brooklyn Borough Hall, BK open 8am-5pm 
Bronx Borough Hall, BX open 8am-4pm Last day for the season (food scrap collection, 8am-2pm; clothing collection, 8am-2pm)
City Hall, MHTN open 8am-4pm 
*Columbia, MHTN open 8am-5pm (food scrap collection, 8am-3pm; no clothing collection)
Elmhurst Hospital, QNS open 8am-4pm Last day for the season
Ft. Washington, MHTN open 8am-4pm Last day for the season (food scrap collection, 8am-3pm; clothing collection, 8am-3pm)
Greenmarket at Oculus Plaza, MHTN open 7am-7pm 
Lincoln Hospital, BX open 8am-3pm Last day for the season
Poe Park, BX open 8am-3pm (food scrap collection, 8am-1:30pm; clothing collection, 8am-1:30pm)
South Williamsburg, BK open 8am-4pm Last day for the season
Staten Island Ferry Terminal, MHTN open 8am-7pm 
*Union Square, MHTN open (Friday producers) 8am-6pm (food scrap collections, 8am-5pm)

Wednesday 11/22:  
*97th Street, MHTN open 8am-2pm (food scrap collection, 8am-2pm; no clothing collection) 
57th Street, MHTN open 8am-5pm
Astoria, QNS open 8am-3pm Last day for the season
Bartel-Pritchard, BK open 8am-3pm 
*Bowling Green, MHTN open 8am-5pm 
*City Hall Park, MHTN open 8am-4pm
Dag Hammarskjold Plaza, MHTN open 8am-4pm (food scrap collection, 8am-3pm; clothing collection, 8am-3pm)
Flushing, QNS open 8am-4pm Last day for the season (food scrap collection, 8am-1pm) 
Fordham Plaza, BX open 8am-4pm
Learn It, Grow It, Eat It Youthmarket, BX open 10am-3pm Last day for the season (food scrap collection, 10am-2pm)
Mount Sinai, MHTN open 8am-5pm Last day for the season (food scrap collection, 8am-2pm; clothing collection, 8am-2pm)
PS 57 Youthmarket, MHTN open 9am-4pm Last day for the season
Tribeca, MHTN open 8am-3pm (food scrap collection, 8am-1pm; clothing collection, 8am-1pm)
*Tucker Square, MHTN open 8am-5pm (food scrap collection, 8am-3:30pm) 
Union Square Wednesday, MHTN open 8am-6pm (food scrap collection, 8am-5pm) 
Woodhull Youthmarket, BX open 8am-3pm Last day for the season

Thursday 11/23 & Friday 11/24:
All Greenmarkets closed. No clothing or food scrap collections.

Saturday 11/25 & Sunday 11/26
Regular schedule

Greenmarket Thanksgiving Turkey Guide

October 24, 2017
Posted in Greenmarket

Thanksgiving is just around the corner—November 23rd, to be exact—and turkey orders are already filling fast! Find out below what local farms are bringing pasture-raised Thanksgiving turkeys to your neighborhood Greenmarket.

You can also find the freshest side dish ingredients such as Brussels sprouts, carrots, fennel, winter squash, potatoes, apples, pears, herbs, honey, maple syrup, pre-made pies, butter, and cream. In addtion to those items, don't forget craft beverages -- we have beer, spirits, and hard cider made from 100% locally-grown ingredients, as well as pickles and condiments for your leftover turkey sandwiches, and much more. 

Dipaola Turkey

Breed: Broad Breasted White (parts and sausage also available)
Where to order: Online at www.dipaolaturkeyfarm.com/special-orders/
Where to pick up: 

79th Street Sunday, 11/19
97th Street Friday, 11/22 
Abingdon Square Saturday, 11/18
Brooklyn Borough Hall Saturday, 11/18
Carroll Gardens Sunday, 11/19
Columbia Sunday, 11/19
Cortelyou Sunday, 11/19
Forest Hills, 11/19
Fort Greene Saturday, 11/18
Grand Army Plaza Saturday, 11/18 

Greenpoint Saturday, 11/18
Inwood Saturday, 11/18
Jackson Heights Sunday, 11/19
Stuyvesant Town Sunday, 11/19
Tribeca Saturday, 11/18
Union Square Wednesday, 11/22

† Market open Wednesday before Thanksgiving for pick-ups.

Quattros Game Farm

Breeds: New Holland White, Bourbon Red, Wild 
Where and how to order: Union Square Greenmarket Saturdays or call the farm store at 845.635.2018
Where and when to pick up: Union Square Greenmarket on Saturday, 11/18 or Wednesday, 11/22
https://www.facebook.com/QuattrosFarm/

Tamarack Hollow Farm

Breeds: Broad Breasted Bronze, Bourbon Red
Where and how to order: Union Square Greenmarket Wednesdays 
Where and when to pick up: Union Square Greenmarket on Wednesday, 11/22
tamarackhollowfarm.com/thanksgiving-turkey

Fiesty Acres Farm

Breeds: Heritage Breed Bourbon Red
Where and how to order: Union Square Greenmarket Friday
Where and when to pick up: Union Square Greenmarket on Friday, 11/17 or Tuesday, 11/21
www.feistyacres.com

Violet Hill Farm

Breed: Broad Breasted White 
Where and how to order: Union Square Greenmarket SaturdaysMcCarren Park/Greenpoint Saturdays, or online at www.violethillfarm.com/turkey-2017
Where and when to pick up: Union Square Greenmarket or McCarren Park/Greenpoint Greenmarket on Saturday, 11/18 or Union Square Greenmarket Wednesday, 11/22
www.violethillfarm.com

Roxbury Mountain Maple

Breeds: Dutch Broad Breasted White 
Where and how to order: Union Square Greenmarket Mondays and Wednesdays, the Greenmarket at Oculus Plaza Tuesdays or Columbia Greenamarket Thursday, via their website or call the farm store at 607.422.0059
Where and when to pick up: Union Square Greenmarket on Monday, 11/20, Union Square Greenmarket Wednesday, 11/22 or Columbia Greenmarket Tuesday, 11/21
www.roxburymountainmaple.com
† Columbia University Market open Tuesday before Thanksgiving for pick-ups.

Sun Fed Beef

Breed: Narragansett 
Where and how to order: Reserve in advance at www.sunfedbeef.com or by emailing mike@sunfedbeef.com (reservation/deposit required) 
Where and when to pick up: Staten Island Mall Greenmarket and Tribeca Greenmarket on Saturday, 11/11 or 11/18, and Jackson Heights Greenmarket and Cortelyou Greenmarket on Sunday, 11/12 or 11/19

June Russell Honored as Slow Food NYC's 2017 Snailblazer

October 17, 2017
Posted in Greenmarket

On Wednesday, November 8th, Slow Food NYC will host its annual big bash fundraiser, the Slow Down, at GrowNYC’s Project Farmhouse steps from the Union Square Greenmarket. Slow Food NYC will honor their sixth Snailblazer, June Russell, in recognition of her outstanding leadership in creating a sustainable and fair regional farm and food chain. Since 2004, June has helped build and support a thriving regional grain economy through GrowNYC’s Greenmarket Regional Grains Project. The Regional Grains Project is dedicated to creating a marketplace for grains grown and milled in the Northeast, by educating and bringing together growers, processors, bakers, brewers, distillers, chefs, and eaters in a regional grain chain. Their mission begins at Greenmarket, where the bakers’ standard includes the use of flour made from grains grown and milled in our region.

We sat down with June to talk about her incredible work reinvigorating grain growing in the Northeast. 

Did you ever think you’d be working with grains for 10 years? 

Laughs. No. I had no idea what I was getting into or where it would lead. Initially, I was disappointed when Greenmarket asked me to tackle the “issue of bakers.”  I wasn’t sure it mattered.  Boy was I wrong.  Early on, I realized the potentially enormous impact of working with the staple crops on a regional level—to healthy soils, to system resilience, and to what ends up on our plates. Now, I have a sense of awe being a part of something that has become so much bigger and broader than our little quest to see if there was such a thing as local flour.

Do you think about where you’ll be in another 10 years?

I’m just starting to think about that now that we’ve laid some groundwork. We established a social enterprise—the Grainstand—and now we’re deep in strategic planning to determine what’s next. We have terrific, dedicated staff, ready to take things to the next level, which is key because some long-term objectives will take a generation to develop. But the food culture and the agriculture are now growing in tandem, and that’s incredible. Consumers in NYC are helping to create a stronger, more viable regional food system, and those changes are evident in the fields and in the new burgeoning infrastructure. This includes everything from crop diversity to soil health, carbon sequestration and developing de-centralized infrastructure that goes beyond the market to something like food sovereignty and resilience moving into the future. Yet this growth is unequivocally connected to the markets, so that is our focus.

What was the initial spark that kicked off the Greenmarket Regional Grains Project?

The initiative predated my time in my current role. It came from the Greenmarket Farmer and Community Advisory Committee (FCAC) as an effort to make bakers more mission supportive. There were several starting points, and there was a lot of foundational work and conversations that happened, but I can pinpoint two key moments that really gave us momentum.  One was Indrani Sen’s 2008 NYT article about northeast grains, and a group of farmers and bakers working to dispel the myth that New York’s agricultural conditions were not conducive to growing high quality wheat.  That piece really planted a seed, so to speak, not just with us, but throughout the country. Ironically, we pitched her the story to divert her attention away from other topics she was exploring at Greenmarket that, as new management, we were not ready for.  Greenmarket Director Michael Hurwitz said, “give her something positive to write about, like bakers.”  I was just starting to meet the people who would become our long-time allies. That story really rooted in the national imagination.

The second was a conference we hosted with Northeast Organic Farming Association- New York (NOFA-NY) in early 2010 that brought Greenmarket allies—shoppers bakers, and chefs—into the conversation. Things really took off after that day, and we started to receive grant funding to work on various aspects of the grain equation. Meanwhile, along with our bakers (who were required to use 15% local flours to remain eligible to sell at Greenmarkets), those allies started purchasing and creating demand to help drive the initial market. There were a few distillers in the room that day as well, who, along with farm brewers, were just getting started. (Craft bev. came along in 2012.)

It’s important to view this in the context of the local foods movement and, perhaps, the recession of 2008. I think we would have failed ten years prior. But by 2010, there were people fully dedicated to using as much as possible from local farms, as well as an explosion of small artisanal businesses backed by entrepreneurs looking to innovate, take risks, and launch commercial mills and distilleries, malting facilities, things that had not been done for over 100 years.  And things keep going…

As a region, we are still in startup phase.

I could go on and on. If you want to know more, I recently talked about these early years on a podcast for Heritage Radio.

What’s your favorite local grain?

 Emmer. Of course.

What grain has the most potential?

 Emmer. Of course.

Why?

It’s high in protein and highly resilient in the field against weather and climate fluctuations. For anyone looking to move away from the consumption of obscene amounts of animal protein, emmer is an excellent, plant-based replacement. It should be a staple on local menus. It’s delicious. I’m very fond of buckwheat too, and it plays an essential role on farms, and we can produce way more then we can sell right now.

Who is your Grains inspiration?

There are many unsung heroes at the grassroots level, mostly women (surprise, surprise). They are really the backbone of systemic change, working closely with farmers and shepherding the painstakingly slow work of research, field trials, and technical assistance to growers.  Julie Dawson, Lisa Kucek, Heather Darby, Elizabeth Dyck, Ellen Mallory, Eli Rogosa, to name a few on the east coast. And then there are our amazing female entrepreneurs like Andrea Stanley, lady maltstress (can there be a cooler occupation?) Amber Lambke of Maine Grains, and Mary-Howell Martens of Lakeview Organic. The Northeast Sustainable Agriculture Working Group (NESAWG) strongly advocates for a regional approach and thinking in terms of systems, which has been helpful.

My grains guardian angel is Karen Hess. I met her at the 97th St. Greenmarket when I was a manager there. Before she passed away in 2007, she gave me a paper she had written on bread and flour, which has become our guiding document. It also provided a framework for us: work with what we can grow, what the land wants to give.  

Did you encounter any resistance at first?

That’s what the local bourbon is for.

Has rebranding the image of Grains been a challenge?

Huuuge! Until relatively recently, grains and flour were total non-entities in the culinary world. Getting people to take them seriously, not only in the cooking realm but by other food and agricultural advocates, can still be a struggle--though a case has been made and we have great bread to prove it. Still, there’s enormous amounts of work to be done as we continue to educate consumers and develop the market.

Grains and flour in our food system, and on our plates, are both all-encompassing and invisible at the same time--like being immersed in water. I’ve come to realize how commodity has everyone calibrated to the same specs, and we have lost what we now recognize as grain “literacy,” something that has been missing for almost 100 years. Happily, we are seeing some terrific new grain based products come into the market, and bakers are reconnecting to their primary ingredient. I can’t think of a better time to be a baker.

What’s your favorite craft beverage?

I’m super excited about all the rye whiskeys that are coming along. Some are just starting to hit with a little age on them at 4-5 years (given that Governor Cuomo’s craft beverage initiative only kicked in around 2012).  It’s been incredible to witness the launch and subsequent maturation of a whole new sector in food and agriculture, to see producers and consumers sprout up, and to literally co-create what we hope will be a more sustainable and resilient future. Distilleries and mills have their place as essential facilities in a localized food system. Cheers!

 

 

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