The award-winning journalist and well-known thought leader for food, sustainability and social change, Simran Sethi, stayed at Glynwood for a few days in April for a lunch with Kamal Mouzawak and an informal presentation to our staff on her book, “Bread, Wine, Chocolate: The Slow Loss of Foods We Love.” Our Vice President of Programs, Sara Grady, asked Simran a few more questions about food biodiversity, a threat of sameness in our food system and deeper connections that can be made through enjoying food.
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Hudson Valley Food: A Chefs Workshop with Steven Satterfield
Chefs have a powerful and critical role to play in reducing food waste: approximately 4 to 10 percent of food purchased by restaurants is lost, not including food that is served but not eaten*. In August 2016, as […]
Pastured Protein provides detailed information on the real challenges faced by regional meat producers, and also the opportunities. Increased knowledge, stronger networks, improved systems and new investment are recommended to support the stability and growth of pasture-based, humane, healthy meat production in the Hudson Valley.
From “Agri-tainment” to Engagement: A New Era of Agritourism for the Hudson Valley
REPORT: How can the paradigm for agritourism in this region shift away from “agri-tainment” to participatory experiences that answer a growing demand for direct farm engagement?