Edible Hudson Valley

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Edible Hudson Valley

Celebrating the Bounty of the Hudson Valley. Distillers. Cheesemakers. Butchers. Sustainable fisheries. We dig deep to find the sustenance, from root to fruit.

Edible Hudson Valley is a quarterly magazine whose mission is to tell the rich stories behind what we eat and drink. From farmers and foragers in Columbia County to chefs and brewers in Westchester, we celebrate all the deliciousness that our land and people produce. Edible Hudson Valley joins the award-winning network of Edible websites and magazines that stretch across North America, each devoted to connecting geographic communities with the unique food and drink of their land.

25/06/2025

“To be trans and outside is something beautiful we can share.” — Kaija Xiao

Our Summer issue is all about specialty foods: Gentle Time Farm (), a q***r and trans-led vegetable farm in Old Chatham, is growing more than just East Asian crops—it’s nurturing the belonging, ancestral ties, and care that connects us.

Story written by Jasmine Arielle Ting () / Photography by Jessie YuChen ()

Co-owned by Kaija Xiao and Salt Wang, Gentle Time is rooted in cultural reconnection and food sovereignty. Their devotions turns garlic chives, gochujang peppers, and ginger into nourishment for friends, family, local restaurants, and food pantries across New York. Over 75% of their harvest is distributed through mutual aid—free of charge. This farm is home to the Asian diaspora, q***r resilience, and land stewardship that heals.
PLUS MORE INSIDE

“The Willowmakers” by Megan Despres () featuring , .kehoe.5,

“Specialty Food Goes Beyond the Pantry” by featuring some of our regions’ icons: , , , ,

Link in bio!

16/06/2025

Mark Bittman writes about how New York’s water, supplied by the finest reservoirs in the world, has never been more essential.

Without water there is no life, which perhaps helps to explain why New York is among the most vibrant places on earth: We have abundant waterways of all types imaginable, from ocean to Great Lakes to our reservoirs.

There are many ways to think of our water: As our primary drink (and as an ingredient in other, non-essential drinks!), as one of the three essences—along with sun and soil—needed for our agriculture to thrive, as a source for recreation and cleanliness, and, for its beauty, as an object of our gaze. No one who has seen the harbor of New York City, the Hudson fjords, the reservoirs that slake our cities’ thirsts, and the incomparable Great Lakes can fail to have been impressed at the variety and sublime nature of our waters.

These waters need protection. As recently as the middle of the last century, they were thought of as nature’s cleansers, places where toxins and trash could be dumped without harm. The environmental movement sounded that alarm, and now, federal, state, and local laws, aided by dozens of hardworking nonprofits, protect streams, rivers, lakes, and watersheds. This essential work must continue and even accelerate if we want our descendants to be able to appreciate the glorious waters of New York as much as we do.

Story by:
Illustration by:

13/06/2025

Hard to believe it’s been a whole year since our very first Grown & Gathered at with Chef Jon Sterrett!

We came together around the table for a five-course feast celebrating the best of our region, with incredible ingredients from local farmers, bakers, butchers, winemakers, and distillers who literally joined us at the table to share their stories.

Huge love to our amazing partners who made the night unforgettable: . You filled our bellies and our hearts. And a special shoutout to for your partnership!

Here’s to many more shared meals, meaningful connections, and regional flavors.

Photos by

27/05/2025

If new york is a body, the Hudson Valley is its heart.

From the orchard straight to the bottle, Hudson Valley is pouring passion into every sip. Farmers and makers are reimagining what it means to grow, produce, and connect—with the land, with each other, and with the communities they serve. This isn’t just about cider, wine, or sake—it’s about sustainability, generational farming, and small businesses creating big impact.

That same spirit flows into Brooklyn, where Happy Cork curates women- and BIPOC-owned brands with a focus on quality, authenticity, and story. From Hudson Valley–grown apple brandy to small-batch Brooklyn cocktails, every bottle reflects a commitment to craft and connection.

Read Home Grown now, link in our bio.

Story by: .gram

15/05/2025

Calling all culinary (and non-culinary) creatives: Are you someone who believes food is more than sustenance—that it’s story, culture, craft, and connection?Residenza Lago Scuro is a self-directed, interdisciplinary residency inviting creatives working at the intersection of food, art, and sustainability to spend time on a regenerative farm in Northern Italy, hosted by Cascina Lago Scuro. Founded by Hudson Valley-based artist Alex Todaro after a transformative summer immersed in slow food and meaningful exchange, the residency is rooted in reciprocity and collaboration between people, land, and creative practices.Each year, a small cohort gathers at Lago Scuro to cook, learn, forage, ferment, write, paint, film, and reflect—contributing to a living, evolving dialogue about how we nourish ourselves and our communities. This is a place for chefs who are also storytellers, for artists who find inspiration in the kitchen, and for anyone curious about the intersection of agriculture, culture, and expression.Feeling called to join this year’s cohort? Applications are open now through June 1, 2025 (midnight EST). Learn more and apply a residenzalagoscuro.com.This is not just a residency. It’s a chance to reimagine your creative practice through the lens of food, pleasure, and place.

29/04/2025

We’re in an interesting place when it comes to contemporary drinking culture. There’s certainly a trend toward lighter, lower-alcohol options and zero-proof cocktails are no longer an afterthought. Indeed, these considerations were at the forefront of C. Cassis founder Rachael Petach’s mind when initially contemplating her enterprise.

Traditional cassis—a typically French liqueur made from black currants—is about as far from an aperitif as Welch’s grape juice is to Gevrey-Chambertin. There’s a thick, rich, and savory gaminess to cassis that’s almost reminiscent of Syrah. Which is what makes the idea of a cassis aperitif so curiously compelling.

Whereas traditional cassis can achieve ABVs of 20% or higher, C. Cassis comes in at a palatable 16%. Which makes it amenable not only to a variety of cocktail applications but a variety, too, of people consuming them. As it refreshingly declares on the label, this is a cassis “For All People.”

Read the cover story here: https://ediblehudsonvalley.com/2025/c-cassis-blackcurrant/

Story by: Clark Moore
Photography by: Kirstin Doig and Chelsie Craig

28/04/2025

At by , nestled deep in Sullivan County, food is more than just nourishment-it’s storytelling. Culinary Director Eric Leveillee and owner Sims Foster craft seasonal tasting menus that reflect the Catskills’ rich natural landscape and layered history, from Lenni Lenape traditions to Borscht Belt classics. Their latest menu, “Stream”, is inspired by the spring-fed rivers running through the property and the trout, greens, and foraged treasures found nearby. 🌿 Discover how heritage and hyper-local sourcing come together to create a dining experience rooted in place; link in bio to read more!

Story by:
Photography by:

14/04/2025

The Drinks Issue. Bright, bold, and brimming.

Gracing our Spring cover: Rachael Petach, founder of C. Cassis
Writer Clark Moore introduces us to “Kir-ious” Cassis for contemporary drinkers. Photography by Chelsie Craig and Kristin Doig

INSIDE
“Home Grown” by Kathleen Willcox and Chala June featuring Seminary Hill, Quartz Rock Vineyard, The Catskill Brewery, Dassai Blue, Whitecliff Vineyard, Black Dirt Distillery, Milea Estate Vineyard, Klocke Estate, Happy Cork Brooklyn, Wandering Barman

“Water is Life” by Mark Bittman featuring our vital watersheds

“The Problem of the Garnish” by Eliza Dumais featuring Cafe Mutton & more

Cover Story: https://ediblehudsonvalley.com/2025/c-cassis-blackcurrant/

Issue: https://www.ediblemanhattan.com/subscribe-to-edible-hudson-valley-magazine

10/03/2025

From our Women of the Hudson Valley story, Summer 2017…

For nearly half a century Joan Dye Gussow has been an outspoken critic and analyst of our industrial food system. Known as the matriarch of the local food movement, Joan talks about the importance of eating locally and seasonally, and the effects the American diet is having on our health and the health of the environment.

“All these decades later, I think it’s very exciting what’s going on in the Hudson Valley. It’s fantastic that farming is being so revived and honored, and there are so many chefs using local food.”

We honor the life and legacy of Joan, a neighbor and true pioneer in the food movement. Her wisdom, passion, and unwavering advocacy for sustainable, local food systems have left an indelible mark. Her influence continues to inspire us. Rest in peace.

Photo by Francesco Mastalia

06/03/2025

It’s safe to say that no cover shoot is complete without products thesedays. For the latest issue photoshoot with , we found ourselves reaching fornearly their entire line. Better than just sustainable, If You Care Baking Cups aregreaseproof, chlorine-free, and perfect for bakers who want to craft the ultimate muffinwhile supporting a healthier plane.

24/12/2024

Drink This Now: Lambrusco

(Influencing your alcohol run this evening)

"Aside from its unique qualities, Lambrusco has an interesting history. Native of Emilia-Romagna, the northern/central province of Italy, just above Tuscany, for centuries Lambrusco was a dry, sparkling red wine that was a natural pairing to local cuisines. While there are variations in sweetness and hue, based on local tastes, terroirs, and dispositions, Lambrusco could generally be counted upon for a certain degree of reliable integrity."

Read: https://ediblehudsonvalley.com/2024/lambrusco/

Story by Clark Moore
Photography by Hollie Bertram

Appearing in our Holiday print issue!

19/12/2024

This year, Pecorino Romano PDO stole the spotlight across the US in LA, Austin, and Miami, treating guests to unforgettable multi-course dinners. From zucchini al forno in LA to Pecorino Romano PDO gelato in Austin and lamb chops in Miami, top chefs celebrated this iconic cheese’s robust, umami-packed flavor and rich history.

Click this link to read about this special event series: https://www.ediblemanhattan.com/sponsored/three-cities-one-cheese-a-tasty-tour-with-pecorino-romano-pdo/

Made from sheep’s milk using time-honored techniques, Pecorino Romano PDO is more than cheese—it’s a culinary legacy. Where should we take this flavor-packed journey next? Let us know your dream city below!

Content made with the co-funding of EU Regulation 1144/2014 PR on Top 101095087

Reel: Brandon Po**ck

Photography
Austin: Patty Robertson
LA: Alana Phan
Miami: DRO Photography

Round of applause for our amazing partners Pecorino Romano, Edible LA, Garibaldina M B Society, Chef Amanda Lanza, Edible Austin, Poeta , Chef Ian Thurwachter, Chef Krystal Craig, edible South Florida, Macchialina, Chef Michael Pirolo, Sous-chef Trevor Zwaan, and Jacqueline Pirolo.

*Sponsored*

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Our Story

As of April 2020, Edible Hudson Valley launched a locally-focused online shopping platform called Hudson Valley Doorstep Market, with a mission to support local commerce and small businesses in the region.