Macaroni and cheese, pulled pork and collard greens from Mama Lo's Barbecue in Great Barrington sit on an outdoor table in the sun. Photo by Kate Abbott

Food

Here are the Hill Country Observer’s articles about food, listed from newest to oldest. We look into local food and foodways — farms and farmers, local markets and restaurants, food security, native plants and more.

  • A big gap to fill – Food systems face a test as major SNAP cuts begin

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    Local food systems are facing rising pressure since the federal administration and Republican legislators have withdrawn or held up Millions in federal funding, in the Republican budget bill in July and changes to the Supplemental Nutrition Assistance Program in the fall and in the future. read more

    A big gap to fill – Food systems face a test as major SNAP cuts begin
  • Issue:

    Spicy salami, peppery pork

    At the Italian Market of Manchester, Vt., Patti Fortuna Stannard serves salami, pepperoni, spianata and Italian sausage. — By Stacey Morris read more

    Spicy salami, peppery pork
  • Issue:

    Farm to fashion

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    N.Y. backs efforts to link fiber producers to bigger markets   Mary Jeanne Packer, the founder and co-owner of the Battenkill Fibers mill in Greenwich, NY., checks through some of the yarn the mill makes from locally raised wool. Joan K. Lentini photo   By MAURY THOMPSONContributing writer GREENWICH, N.Y. Just as the farm-to-table movement read more

    Farm to fashion
  • Issue:

    Pungent flavor, spicy heat

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      Laura Ramos and Adam Fronhofer and their son Tiago, 2, hold jars of the garlic powders they produce from organic garlic grown at their Quill Hill Farm in Poultney, Vt. Joan K. Lentini photo   By STACEY MORRISContributing writer POULTNEY, Vt. At the peak of the growing season, Quill Hill Farm’s fields will be read more

    Pungent flavor, spicy heat
  • Issue:

    The spirit of living in the moment

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    Saratoga entrepreneur leaves legal career to make organic tequila   Lisa Elovich, right, the owner and founder of the One With Life brand of organic tequila, is joined by Joyce Perry, director of Whispering Willow Wild Care, and the barred owl Ophelia at an event held in November at All Star Wine & Spirits in read more

    The spirit of living in the moment
  • Issue:

    Flaky croissants to sourdough breads

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    Transplanted to Saratoga County, a baker builds a following   Wilson Keenan places freshly baked chocolate croissants on a cooling tray at Bakery Suzanne in WIlton, N.Y. Keenan moved the bakery here from Delaware County at the beginning of the year. Joan K. Lentini photo   By STACEY MORRISContributing writer WILTON, N.Y. The truism to read more

    Flaky croissants to sourdough breads
  • Issue:

    Reinventing a dairy farm

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    Fifth-generation homestead finds rebirth through raw milk, farm store   Willow Marsh Farm in Ballston, N.Y., had been a conventional dairy operation until a new generation of family owners began making cheese and Greek yogurt and shifted to retail sales of raw milk. Joan K. Lentini photo   By STACEY MORRISContributing writer BALLSTON, N.Y. Despite read more

    Reinventing a dairy farm
  • Issue:

    Happy herd, tasty cheese

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    At Ardith Mae Farm, the flavor starts with rambunctious goats Farmstead cheesemaker Shereen Alinaghian walks among the goats at Ardith Mae Farm in Stockport, N.Y. The farm has earned Animal Welfare Approved certification for more than a decade. Scott Langley photo   By STACEY MORRISContributing writer STOCKPORT, N.Y. It may be early afternoon, but Shereen read more

    Happy herd, tasty cheese
  • Issue:

    Fresh food at a farm stand for members

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    Start-up grower gives members access to produce from range of area farms Aliza Pickering, seen here at her parents’ greenhouse and garden center in Arlington, Vt., has set up a membership group that provides subscribers with fresh local produce from area farms, including her own, through a roadside farm stand in Saratoga County. Joan K. read more

    Fresh food at a farm stand for members
  • Issue:

    Homegrown HEAT

    Gordon Sacks holds a bottle of one of the new line of hot sauces made from ingredients grown at 9 Miles East Farm. Joan K. Lentini photo   By STACEY MORRISContributing writer SARATOGA SPRINGS, N.Y. When Gordon Sacks created his meal subscription service 15 years ago, his mission was clear: to make it easy for read more

    Homegrown HEAT