The United States Department of Agriculture -- yes, that's the USDA -- Launches 'Know Your Farmer, Know Your Food' Initiative to Connect Consumers with Local Producers to Create New Economic Opportunities for Communities!
"An American people that is more engaged with their food supply will create new income opportunities for American agriculture," said Agriculture Secretary Tom Vilsack. "Reconnecting consumers and institutions with local producers will stimulate economies in rural communities, improve access to healthy, nutritious food for our families, and decrease the amount of resources to transport our food."
http://www.usda.gov/wps/portal/knowyourfarmer?navid=KNOWYOURFARMER
Sunday, September 27, 2009
Wednesday, August 12, 2009
Friday, August 7, 2009
http://www.nofasummerconference.org/lateblight.html
"AMHERST, MA -- In response to a blight epidemic affecting tomato and potato growers throughout Massachusetts and all Northeast states this season, coordinators of the 2009 Northeast Organic Farming Association (NOFA) Summer Conference will hold an emergency meeting on organic methods for dealing with the disease on Sunday, August 9, at 10:00am at UMass Amherst in the Student Union Ballroom."
Tuesday, July 28, 2009
A farmer's notes
Hello Farm Girl Farmers
One week ago I never would have imagined that I would be writing about total crop loss on the farm.
I’ll cut to the chase and let you know that despite three solid days of spraying with an organic fungicide, we have lost our entire tomato crop with the possible exception of some cherry tomatoes. We will see in the next few days how these vines fare.
Our disappointment is enormous. In the best of conditions, tomatoes are a very labor intensive crop. From painstakingly choosing varieties in January to arrive at the perfect balance of early, middle-, and late-season ripeners, color shape and size...to starting the seedlings and potting them up into bigger cells and watering and fertilizing and transplanting outside...to buying and laying the plastic and buying and pounding in stakes every four feet and trellising, trellising, trellising, we have invested enormous time, money, and love into our tomato crop. To lose these plants, laden with green fruit, on the brink of tomato season is unfathomable.
Last week was the first instance I heard of farmers in our area struggling with the blight. I began hearing from friends close-by that they had spotted the fungus in their fields and were considering pulling their tomatoes—within 24 hours, all three of these farmers HAD pulled their tomatoes and told me of many others in New York and Massachusetts who had done the same. I’d been monitoring my plants, of course, and had seen no signs of the blight.
But on Thursday, I went out to the fields to inspect again and found infected plants in all beds of tomatoes. We began spraying on Friday despite the knowledge that this would probably be ineffective—how could we not at least try? We sprayed on Saturday and Sunday and on Monday, had to concede that we’d lost the battle and lost the tomatoes.
The fungus affects potato plants as well, and this fact could be the most serious aspect of managing the spread of Late Blight: if the fungus makes its way from the vines down into the tubers themselves, the fungus will survive the winter on any potatoes that remain in the ground. Growers are being advised to harvest all potato crops now, ready or not. We are almost done harvesting our early potatoes and will not be planting a fall crop.
At Farm Girl Farm (and, I’m sure, at all the neighboring farms), we have three intertwined priorities now: first is to get alternative crops in the ground as soon as possible. With the weather continuing to make it nearly impossible to till the fields, this is more difficult than it would be in an ordinary season, but we did have two partially dry days (Monday and today, Tuesday) and we’ve got the rototiller running.
Second, we need to manage the disposal of the affected plants in the best way possible so as to minimize further spread to our neighbors and minimize residue left in the soil for next season. There is conflicting information about the best way to achieve this goal, in sum, it seems the tomato vines must be bagged and removed or buried far from our growing spaces. Either way will be time consuming and tough on morale!
Thirdly, we hope against hope that a few plants may survive—a few hot days could stem the spread of the fungus and stop the progress of the damage. We haven’t heard of this happening in anyone else’s field—the power of hope and denial are enormous, though!
I almost forgot to end on a bright note: the beauty of being a diversified vegetable farm is that tomatoes were not the only thing we had going for us. I take much solace in casting my gaze on the unaffected crops which are doing their best to produce in this crazy season: the peppers and eggplant, the melons (come on melons!), the cucumbers and squash, the kale and collards…we’ve got food, and more food on the way.
Dealing with late blight, a farmer's notes
“During the last couple of weeks dealing with the reality of late blight has been incredibly frustrating. Even though we knew of its imminent threat, we still have been stunned to see it on our plants. We realize that for all of you, especially for those who haven’t been following this issue in the news, this information regarding the tomatoes and potatoes is shocking. The saddest aspect for us is that, after putting in a tremendous amount of work preparing the soil, seeding in the greenhouse, transplanting to larger containers, moving the plants in and out of the greenhouse when frost was forecasted, planting them individually in the field in holes dug with a post hole digger, covering them with row covers when the frosts came around in late May/early June, pounding stakes in every 2nd plant, trellising them up to 4 times with twine so that they are held up, and spreading straw at their base to provide a mulch, we will be lucky to distribute even a handful of tomatoes to farm members. And, just last week the plants looked so large and healthy.
“Tomatoes and potatoes are important crops for our members, for our apprentices, and for our family. This is a big deal. It is the most extensive crop loss that we have ever faced in my past 14 years of farming. Please know that we are trying our hardest to both deal with these challenges and still keep the wheels turning on the rest of the land so that we can keep providing a wide diversity of vegetables. Thank you again for your continued support of the farm and our crew as we work to provide your food.” Don Zasada, Caretaker Farm
Wednesday, July 15, 2009
Wild Oats Market to Host Second Annual
Eat Local Challenge Wild Oats Market in Williamstown is sponsoring the Eat Local Challenge from July16 through August 14. To encourage participation and make the challenge fun two levels of participation are available this year:
Level One participants are encouraged to eat local foods for one meal out of every three.
Level Two participants are challenged to make two out of every three meals local.
Participants can sign up for all or part of the month. All participants are eligible to win a raffle prize of a basket of local food from Wild Oats.
Throughout the challenge month Wild Oats will be featuring local food specials, local menu ideas, and prepared foods made with local ingredients. On July 14 from 7-8 pm, the store will host an evening on "How to Shop for and Prepare Meals Using Local Foods" with General Manager Michael Faber.
"There are so many good reasons for eating local," said GM Michael Faber. "It's healthier, safer, and good for the community and the local economy. And local foods are fresh, which makes them taste better. Wild Oats is lucky to be located in a region of the state that offers a variety of local produce, meat, dairy, eggs, honey, bulk foods, and many other products, making it not only a pleasure to eat local, but relatively easy, especially at this time of year."
http://www.wildoats.coop
Level One participants are encouraged to eat local foods for one meal out of every three.
Level Two participants are challenged to make two out of every three meals local.
Participants can sign up for all or part of the month. All participants are eligible to win a raffle prize of a basket of local food from Wild Oats.
Throughout the challenge month Wild Oats will be featuring local food specials, local menu ideas, and prepared foods made with local ingredients. On July 14 from 7-8 pm, the store will host an evening on "How to Shop for and Prepare Meals Using Local Foods" with General Manager Michael Faber.
Eat Local Challenge begins
July 16 with a local foods BBQ
July 16 with a local foods BBQ
"There are so many good reasons for eating local," said GM Michael Faber. "It's healthier, safer, and good for the community and the local economy. And local foods are fresh, which makes them taste better. Wild Oats is lucky to be located in a region of the state that offers a variety of local produce, meat, dairy, eggs, honey, bulk foods, and many other products, making it not only a pleasure to eat local, but relatively easy, especially at this time of year."
http://www.wildoats.coop
Monday, June 22, 2009
Pick Your Own Strawberries!
This summer pick your own sun-ripened Berkshire Grown Strawberries!
Harvest is weather dependent, call ahead for picking details.
The Berry Patch, Stephentown, NY (518) 733-1234
Ioka Valley Farm, Hancock (413) 738-5915
Mountain View Farm, Lanesboro (413) 445-7642
Noble’s at Tweenbrook Farm, Pittsfield (413) 443-2210
Thompson Finch Farm, Ancram, NY (518) 329-7578
Monday, June 1, 2009
An Interview with Erica Heinlein and Joyce Nelson from Guido's Fresh Marketplace
Have you been to Guido's? With locations in Pittsfield and Great Barrington, this fresh market offers all types of natural and gourmet foods, from fresh breads and pastries to a large produce department to dairy to prepared foods and a deli. I had the opportunity to interview Joyce Nelson, Guido's webmaster and local products contact, and Erica Heinlein, the special events manager. You can find out more about Guido’s events and special tastings by visiting their website, or call Erica at 413-442-9912 x122.
How does Guido's connect with local farmers and producers, and go about choosing which products to sell?
JN: Most of our local suppliers are farmers with whom we’ve done business for many years. We maintain our connection to these “tried and true” farmers because their product is reliable, of excellent quality, and available in the quantity our stores require. It’s very important that farmers are able to meet these base line criteria; otherwise, we are not able to offer consistent high quality product to our customers.
Occasionally, a grower will approach us about purchasing a certain fruit or vegetable. Sometimes, we receive a phone call about a just-picked crop, or a farmer simply drives up to our dock with goods in his or her truck. Our buyers do a quick assessment, which would of course include inspection of the items offered, if possible, or close questioning about quality and condition. If the product meets our standards and is something we know our customers will purchase, we will negotiate a price and pass on the season’s local bounty to our clientele.
Because we have done business with a core group of growers for so long, our produce managers/buyers know just about when product will be available. We touch base with our local suppliers as harvests are due – or hear from the farmers themselves when they anticipate the “due date” of their products. We infrequently seek out new growers unless our established farmers experience crop failure or an unusual interruption of availability.
If customers don’t see a locally sourced fruit or vegetable that does indeed thrive in our climate, it’s generally because we have had lengthy experience trying to find a reliable supplier with no success. It can be frustrating for both our produce department and customers alike to find spotty availability, large price fluctuations or quality that varies significantly from day to day.
In summary, we follow these base line requirements: we need our farmers to be able to provide a steady supply of healthy, fresh, attractive products which have proven over time to sell well. We may occasionally make exceptions for exceptional products or circumstances, though overall our connection to local growers in a well-oiled machine built of many years’ experience.
JN: Most of our local suppliers are farmers with whom we’ve done business for many years. We maintain our connection to these “tried and true” farmers because their product is reliable, of excellent quality, and available in the quantity our stores require. It’s very important that farmers are able to meet these base line criteria; otherwise, we are not able to offer consistent high quality product to our customers.
Occasionally, a grower will approach us about purchasing a certain fruit or vegetable. Sometimes, we receive a phone call about a just-picked crop, or a farmer simply drives up to our dock with goods in his or her truck. Our buyers do a quick assessment, which would of course include inspection of the items offered, if possible, or close questioning about quality and condition. If the product meets our standards and is something we know our customers will purchase, we will negotiate a price and pass on the season’s local bounty to our clientele.
Because we have done business with a core group of growers for so long, our produce managers/buyers know just about when product will be available. We touch base with our local suppliers as harvests are due – or hear from the farmers themselves when they anticipate the “due date” of their products. We infrequently seek out new growers unless our established farmers experience crop failure or an unusual interruption of availability.
If customers don’t see a locally sourced fruit or vegetable that does indeed thrive in our climate, it’s generally because we have had lengthy experience trying to find a reliable supplier with no success. It can be frustrating for both our produce department and customers alike to find spotty availability, large price fluctuations or quality that varies significantly from day to day.
In summary, we follow these base line requirements: we need our farmers to be able to provide a steady supply of healthy, fresh, attractive products which have proven over time to sell well. We may occasionally make exceptions for exceptional products or circumstances, though overall our connection to local growers in a well-oiled machine built of many years’ experience.
Tell me about your community events. How can I find out about them?
EH: I would group our community events into three categories: donations, participation at events, and seasonal open houses.
Guido’s has a long-standing and year-round commitment to fulfilling requests of the community. We work closely with several pantries, area charities and advocacy groups, arts and student programs, and more. Every week, we sit and process the many requests we receive for food donations, advertising donations, and gift certificate donations. We respectfully request that those seeking a donation fill out our Donation Request Form in order to process the donation as expediently as possible. Please call Dona Senecal at 413-442-9912 x102 for more information.
The special events department represents Guido’s at several area events including Cultural Pittsfield’s Third Thursdays, Truck Day and BerkShares Bash in Great Barrington, community health expos all around the county, environmental and economic development expos, and more. We have two basic setups: an information based setup and a “market” based setup that sells a few kinds of produce and a few healthy beverages. We love being in the community, seeing our favorite customers and meeting new ones too! We post our participation in community events on our website.
The special events department represents Guido’s at several area events including Cultural Pittsfield’s Third Thursdays, Truck Day and BerkShares Bash in Great Barrington, community health expos all around the county, environmental and economic development expos, and more. We have two basic setups: an information based setup and a “market” based setup that sells a few kinds of produce and a few healthy beverages. We love being in the community, seeing our favorite customers and meeting new ones too! We post our participation in community events on our website.
Guido’s hosts several open houses throughout the year. 2009 will mark our 3rd annual Harvest Open House (October 17th and 18th) our 2nd Annual Gluten Free Weekend (November 7th and 8th), and our Third Annual Holiday Event this December. For the first time, Guido’s hosted a “Meet Your Local Food Hero month” during April 2009 with great response. We see the open houses as opportunities to present a “dream trip to Guido’s” for our customers. Each open house is different, but we always sample lots of food from all departments, provide cooking demonstrations, have great discounts, raffle prizes, and more (it’s a lot of fun!)
Another type of Open House Guido’s hosts is to benefit the community. In Spring 2008 and 2009, we put on wine tastings to benefit area non-profits. Also, we have hosted Chamber of Commerce networking events in the past and look forward to hosting two more this fall in our Great Barrington store.
Another type of Open House Guido’s hosts is to benefit the community. In Spring 2008 and 2009, we put on wine tastings to benefit area non-profits. Also, we have hosted Chamber of Commerce networking events in the past and look forward to hosting two more this fall in our Great Barrington store.
Monday, May 25, 2009
Growing new farmers
http://thegreenhorns.wordpress.com/
is a blog with information for new farmers and on the site there are wonderful links
http://thegreenhorns.net
/ is a site about a documentary film on new farmers
http://beginningfarmers.org/
is an online resource of information
is a blog with information for new farmers and on the site there are wonderful links
http://thegreenhorns.net
/ is a site about a documentary film on new farmershttp://beginningfarmers.org/
is an online resource of information
Tuesday, May 19, 2009
WHAT?!? Frito- Lay is going local?
http://www.nytimes.com/2009/05/13/dining/13local.html
Read the article in the NY TIMES, here's an excerpt:
Read the article in the NY TIMES, here's an excerpt:
"Frito-Lay is one of several big companies that, along with some large-scale farming concerns, are embracing a broad interpretation of what eating locally means. This mission creep has the original locavores choking on their yerba mate. But food executives who measure marketing budgets in the millions say they are mining the concept because consumers care more than ever about where their food comes from.
“Local for us has two appeals,” said Aurora Gonzalez, director of public relations for Frito-Lay North America, which is owned by PepsiCo. “We are interested in quality and quickness because we want consumers to get the freshest product possible, but we have a fairly significant sustainability program, and local is part of that. We want to do business more efficiently, but do it in a more environmentally conscious way.”
The original “eat local” movement, an amalgam of food and environmental politics, came of age a decade or so before the term locavore was coined in 2005.
"To a certain set of believers, supporting locally grown food is part of a broad philosophical viewpoint that eschews large farming operations, the heavy use of chemicals and certain agricultural practices, like raising animals in large, confined areas.
“The local foods movement is about an ethic of food that values reviving small scale, ecological, place-based, and relationship-based food systems,” Ms. Prentice said. “Large corporations peddling junk food are the exact opposite of what this is about.”
"But people on the other side of the argument say the widening view of what it means to eat locally is similar to the changes the term organic went through as it grew from a countercultural ideal in the 1960s and 1970s to an industry with nearly $25 billion in sales last year. A related debate about how to define sustainable farming is now gathering force in government, agriculture and business."Thursday, May 14, 2009
Michael Pollan on What to Eat
Pollan talks with Amy Goodman on Democracy Now about food, farming, Michelle Obama's organic garden at the White House, the new Secretary of Agriculture, and School Lunches
Read the interview here
Read the interview here
Saturday, May 2, 2009
An Interview with Jennifer Foley of Berkshire Co-op Market
Looking to find lots of local produce and products in a one-stop shop? Then check out the Berkshire Co-op Market on 42 Bridge Street in Great Barrington. This Member/Owner-owned operation offers organic produce and groceries, and is open to all Owners and shoppers. The Co-op also has a large hot bar and salad bar selection, a cafe, and Grab-and-Go choices. You can find the updated hot bar menu here. To learn more about cooperatives, check out the National Cooperative Grocer's Association.
Thanks to Jennifer Foley, Marketing & Owner Services Manager, for conducting this interview.
How does Berkshire Co-op Market link with local producers?
The Berkshire Co-op Market connects with our local producers in many ways. At the beginning of the growing season, the Co-op hosts a Local Grower/Producer meeting to let our local vendors know what the Co-op’s guidelines to selling product and what our needs will be in the upcoming season. At the same time, the Co-op explains what ways we will be promoting local products, and asks local producers what they need from the Co-op.
The Co-op also offers farmers and producers the opportunity to participate in our Farm Tour program, which the Co-op invites and promotes the showcased farms and production sites to our Owners and shoppers. This gives the community an opportunity to see and learn first-hand about the food they buy and the people that produce it.
In each issue of our quarterly newsletter, the Co-op features a local grower/producer, which again allows readers to learn more about the local people who are producing their food. We also invite and encourage our local vendors to come in to the store and demo their products and meet our Owners and shoppers face-to-face. The Co-op is also a member of Berkshire Grown and attends meetings and events with local farmers and producers which allow us the opportunity to mingle and brainstorm throughout the year.
Tell us about your education programs. How do you educate the community, and what subjects do you focus on?
We currently have a thriving “Healthy Snacks” program that we bring to local schools to teach children about healthier choices in snacking. We bring natural and organic versions of “conventional” snack items as well as different seasonal, local fruits and vegetables with which the children may not be familiar. In addition to the tasting, the children learn to read nutritional labels, and in some instances help to create simple recipes. We have been collaborating with the Community Health Program (CHP) Nutrition Center to present some of these classes, as well as partnering with schools as a part of their grant initiatives.
Again, our Farm Tours are very popular and educational. Just this year we have brought groups to Mead’s Maple Syrup Farm in Canaan, CT where participants learned the process of maple syrup production and enjoyed a pancake breakfast featuring Mead’s Maple Syrup, and to Berkshire Mountain Bakery where we learned what goes into creating the delicious breads we sell at the Co-op. More Farm Tours are being scheduled for the rest of the season.
Also, each year we send “Free Local Apple” Coupons to the 2 school districts with an educational piece about why local is better for the environment and for the local economy. As a regular practice, we also participate in tabling at various events in the community, always promoting healthier choices, local choices and sustainability.
Friday, April 24, 2009
Friday, April 10, 2009
Interested in our interview series?
Is your farm or shop interested in participating in our interview series, joining Hawthorne Valley Farm and Hancock Shaker Village? We're looking for people and places to showcase.
Email Lisa for details.
Wednesday, April 1, 2009
An Interview with Ellen Spear of Hancock Shaker Village
The Hancock Shaker Village in Pittsfield, Massachusetts is an outdoor living history museum with preserved buildings from the Shakers. Originally called The City of Peace, the village was created in 1783, and focused on communal living, hard work, and the values of honesty and simplicity. In March I had the opportunity to visit the Village to check out their newly opened Village Harvest Café, which offers delicious, Shaker-inspired lunches. I also sampled items from Savory Harvest Catering, another new venture at HSV, offering catered menus for a variety of events. Both the café and catering services use locally grown foods as much as possible.
I held an interview with Ellen Spear, President and CEO of Hancock Shaker Village.
LF: How does the Hancock Shaker Village change with the seasons?
ES: HSV’s program offerings mirror the Shaker calendar. In spring, “Baby Animals on the Shaker Farm”, one of our signature events, heralds the birth of new barnyard babies, and gets visitors engaged in learning about how to wake up the garden and prepare for the growing season. During the main season, from Memorial Day through Labor Day, visitors can explore the historic Village center and take hikes on our trails past Shaker archaeology sites and other natural features. Fall is time for our “Country Fair,” which celebrates the harvest, bringing together local food producers and farm products. Visitors can help harvest crops, pick out a pumpkin and learn how to store food for the winter. In the winter, we feature snow shoeing and cross country skiing, as well as guided tours and a special Winter Weekend with ice cutting, maple sugaring, seed saving, and other winter activities.
Throughout the year our café features seasonal menu items from our farm and from local food purveyors. Our Village Store stocks seasonal items, and our website lists seasonal offerings and goods for sale.
Herb Roasted Chicken with Field Greens, Roasted Beets, Berkshire Bleu Cheese & Balsamic Vinaigrette
LF: Tell us about the traditional Shaker diet. How does Hancock Shaker Village support it?
ES: The Shakers’ first purpose is for their own supply: “They raise the best they can, and they eat the best they raise.”*
The Shaker economy was based on agriculture, so cooks in Shaker villages usually had a wide variety of foodstuffs to work with. Typical Shaker diet at HSV closely resembled the diet of ordinary rural New England households of the time period - an unpretentious, simple and wholesome vernacular style of cooking largely determined by the seasonal availability of foodstuffs, the technologies available for preserving and cooking, and cultural norms of taste. In addition to seasonal ingredients (vegetable, fruits, berries, and field crops), when available, meals largely consisted of dried, smoked, canned, salted, and pickled foods; and dairy products of all kinds. Some foods were imported, such as selected grains, and fish included seafood, but the majority of the daily fare was produced within the community. Typically, meats were included in the diet. Special diets were followed by certain communities and families from time to time, such as Grahamism and vegetarianism.
Shaker diet enjoyed a number of advantages over the diet of their middle to lower class neighbors due to the uniqueness of the Shaker lifestyle, which emphasized communal food production methods, quality, and striving for perfection in all they did. On the whole, Shaker diet was well balanced by the standards of the day, as well as modern standards, and Shaker kitchens utilized tools, utensils, and technologies usually more advanced than those of their Worldly neighbors.
*Taken from a report on HSV agriculture by Henry Coleman, in The Farmers’ Cabinet; Devoted to Agriculture, Horticulture, and Rural Economy, Vol. III, 1839, published by Prouty, Libby & Prouty, Philadelphia.
LF: Where do you see HSV one year from now? In five years? Fifty years?
ES: HSV will celebrate its 50th Anniversary as an outdoor living history museum next year. We will be working with our cultural colleagues to celebrate this important milestone. HSV’s creation was at the forefront of the historic preservation and land conservation movement. We will highlight our leadership and our role now. In fifty years, we will continue to be a place where people can explore principled living and can take lessons from the Shaker way and apply them to contemporary life. The Shaker perspective – emphasizing community, simplicity, celebration of a thing well made, respect for the land, and sustainability are enduring values that will be as relevant fifty years from now as they are today. We hope everyone who visits will learn one thing they can do to change the way they live. This will change their families, their neighborhoods, their towns, their states, their regions, the country and eventually the world. We look forward to celebrating fifty years of service to the public by demonstrating the enduring culture of the Shakers and helping visitors understand and value the influence Shaker culture and design still has on the world today.
Thank you to Ellen and the rest of the HSV staff for participating in Berkshire Grown's interview series.
Monday, March 30, 2009
Meet Your Farmer
Stone-Buhr flour company's website introduces eaters to farmers... Josh Dorf (pictured here from the NY TIMES) created the Findthefarmer.com website after he bought the Stone-Buhr flour company. Eaters want to know their farmers.
read the whole article:
http://www.nytimes.com/2009/03/28/technology/internet/28farmer.html?_r=1&scp=1&sq=find%20your%20farmer&st=cse
Friday, March 6, 2009
Interview with Seth Travins of Hawthorne Valley Farm
"The most exciting time of the workday is taste testing products which have been fermenting and aging for as little as two weeks to as much as a year. Fresh sauerkraut made in October and sampled in the dead of winter tastes like nothing else. It really hits the spot." Seth told Lisa in an interview.
Seth's Kraut Cellar currently produces the following lacto-fermented vegetables: plain sauerkraut, caraway sauerkraut, curry sauerkraut, jalapeno sauerkraut, ruby sauerkraut, ginger carrots, kim chee, dilly beans, and pickles. Check out the Hawthorne Valley Farm Store or sellers of local food products near you to try it out these treats yourself. Learn more about lacto-fermented vegetables here.
To read the complete interview
http://berkshiregrown.blogspot.com/2009/03/interview-with-seth-travins-of.html
Brooklyn's New Culinary Movement from the NYTIMES
"These days, with a kitchen and a bit of ambition, you can start to make a name for yourself in Brooklyn. The borough has become an incubator for a culinary-minded generation whose idea of fun is learning how to make something delicious and finding a way to sell it.
"These Brooklynites, most in their 20s and 30s, are hand-making pickles, cheeses and chocolates the way others form bands and artists’ collectives. They have a sense of community and an appreciation for traditional methods and flavors. They also share an aesthetic that’s equal parts 19th and 21st century, with a taste for bold graphics, salvaged wood and, for the men, scruffy beards.
For the whole article
http://berkshiregrown.blogspot.com/2009/03/brooklyns-culinary-movement-from.html
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