Eric Steinman, food writer and editor of Edible Hudson Valley, came to our class this week to talk about what he does and how he thinks about food and sustainable agriculture in the Hudson Valley.

Some references in this conversation:
6:03 – Milk Thistle Farm dairy
9:53 – rate of farm loss in New York
13:17 – culinary traditions of the Hudson Valley and New England
19:30 – Quilted Giraffe restaurant (New Paltz and NYC)
20:20 – Depuy Canal House (Hide Falls)
24:24 – Sprout Creek Farm cheese
29:21 – changing interest in “local food” among food publications
33:20 – farm-to-table movement
35:40 – agri-tourism
38:15 – farmers markets in NYC and the Hudson Valley
39:20 – selling directly to restaurants
39:47 – Paisley Farm (Tivoli)
42:48 – Coach Farm (Pine Plains)
43:50 – No Goat Left Behind
45:03 – Culinary Institute of America (Hyde Park)
47:15 – influence of NYC on Hudson Valley agriculture
51:48 – Michael White (chef)/Marea restaurant (NYC)
56:41 – local movement to bring “added value” to agriculture
57:41 – Farm to Table Co-Packers (Kingston)
59:14 – Glynwood Center’s Apple Project (hard cider)
1:07:43 – New York state’s Farm Distillery Law
1:08:30 – Hillrock Estate Distillery (Ancram)