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Farmers and urban culinary students build bridges
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| Chris Neumann, co-owner of Strongtree Coffee Company in Hudson with wife Nora Edison, discusses the art of coffee roasting Saturday as part of a food tour of Columbia County. (Andrew Amelinckx/ Hudson-Catskill Newspapers) |
County food tour with NYC student chefs and foodies opens eyes on cuisine origins
By Andrew Amelinckx
Hudson-Catskill Newspapers
COLUMBIA COUNTY — The culinary arts wouldn’t exist without the farmers who provide the building blocks for everything from Beef Bourguignon to baba ganoush. On Saturday those training to become chefs and others who simply love food came to Columbia County on a day trip from New York City to taste and see where many of those building blocks come from.
The first stop was Kinderhook Farm in Valatie, a grass fed beef operation on 1,200 acres run by farmer Lee Raney and his wife Georgia.
The couple is partners with Steve Clearman, who bought Kinderhook Farm around six years ago.
Lunch was provided by Local 111 in Philmont using ingredients from the farm.
Also on hand was Douglas Ginn, the cheesemaker at Pampered Cow, offering samples of his cheese and that of other local producers.
Jed Wexler and Vanessa Perez, both of Manhattan, who were on the tour, said they were excited to get to see the farm and sample the local fare.
“Its great to be able to put a face to a product,” said Wexler.
He said that even living in a culinary rich city like New York, there is a disconnect between the food and its producers and the tour helped make the connection for him.
Perez agreed, saying that she was excited to get a chance to see what farmers actually do and to make the connection between the finished product and the farm.
They also enjoyed the finished products themselves.
“We had some of the best food we’ve had in weeks here,” said Wexler.
Mary Ann Zimmerman, owner of Hudson Valley Journeys and a Hudson resident, brought the idea of the tour to the Institute of Culinary Education, located on West 23rd Street in Manhattan.
“They went for it almost immediately,” she said.
Around 20 people came by bus from New York City for the tour.
She felt that culinary students needed to be aware of where their food was coming from.
“Three-quarters (of the people on the tour) had never been to a farm,” she said.
Lee Raney said that helping consumers make the connection between what he does and what they eat is important.
“It is the key,” he said.
Raney has been farming for 21 years and said that he has seen a rise in the interest shown by consumers in where their food comes from.
“Especially in this part of the country,” he said.
On the restaurant side of the equation Max Dannis, co-owner of the restaurant Local 111 with his wife Linda Gatter, said they try to keep the circle between farmer and consumer as close as possible.
The eatery, opened four years ago, uses local ingredients and was listed as one of the best “farm to table” restaurants in the country by Best Life Magazine.
Dannis said that by serving good local food they can help both area farmers and the customers who eat at the restaurant.
“It’s a big cycle,” said Dannis.
Sometimes, he said, the same people who provide the ingredients are also those eating in Local 111.
For Ginn — who is selling his cheese at the New Amsterdam Market located in the South Street Sea Port in lower Manhattan — the event afforded him the opportunity to connect with student chefs and others in New York City.
“They might go back and tell two friends,” he said.
The second stop on the tour was Strongtree Coffee Company in Hudson, where owner Chris Neumann demonstrated the art of coffee roasting and gave a broad overview of the industry, from farm to cup.
Neumann owns Strongtree with his wife Nora Edison.
“We have a real passion for coffee,” he said.
They are Fair Trade certified, meaning that strict economic, social and environmental guidelines were followed in the production and trading of the crop.
“Coffee is the second most traded commodity on earth,” said Neumann. “Just behind oil and petroleum products.”
Understanding where and how coffee is produced, he said, can enhance our relationship with it.
Afterwards, the students headed back home, hopefully with a new understanding of where the ingredients they may use to make their own culinary creations came from.
To reach reporter Andrew Amelinckx call 518-828-1616, ext. 2267 or e-mail aamelinckx@registerstar.com
To comment directly on this story, go to www.registerstar.com.
The first stop was Kinderhook Farm in Valatie, a grass fed beef operation on 1,200 acres run by farmer Lee Raney and his wife Georgia.
The couple is partners with Steve Clearman, who bought Kinderhook Farm around six years ago.
Lunch was provided by Local 111 in Philmont using ingredients from the farm.
Also on hand was Douglas Ginn, the cheesemaker at Pampered Cow, offering samples of his cheese and that of other local producers.
Jed Wexler and Vanessa Perez, both of Manhattan, who were on the tour, said they were excited to get to see the farm and sample the local fare.
“Its great to be able to put a face to a product,” said Wexler.
He said that even living in a culinary rich city like New York, there is a disconnect between the food and its producers and the tour helped make the connection for him.
Perez agreed, saying that she was excited to get a chance to see what farmers actually do and to make the connection between the finished product and the farm.
They also enjoyed the finished products themselves.
“We had some of the best food we’ve had in weeks here,” said Wexler.
Mary Ann Zimmerman, owner of Hudson Valley Journeys and a Hudson resident, brought the idea of the tour to the Institute of Culinary Education, located on West 23rd Street in Manhattan.
“They went for it almost immediately,” she said.
Around 20 people came by bus from New York City for the tour.
She felt that culinary students needed to be aware of where their food was coming from.
“Three-quarters (of the people on the tour) had never been to a farm,” she said.
Lee Raney said that helping consumers make the connection between what he does and what they eat is important.
“It is the key,” he said.
Raney has been farming for 21 years and said that he has seen a rise in the interest shown by consumers in where their food comes from.
“Especially in this part of the country,” he said.
On the restaurant side of the equation Max Dannis, co-owner of the restaurant Local 111 with his wife Linda Gatter, said they try to keep the circle between farmer and consumer as close as possible.
The eatery, opened four years ago, uses local ingredients and was listed as one of the best “farm to table” restaurants in the country by Best Life Magazine.
Dannis said that by serving good local food they can help both area farmers and the customers who eat at the restaurant.
“It’s a big cycle,” said Dannis.
Sometimes, he said, the same people who provide the ingredients are also those eating in Local 111.
For Ginn — who is selling his cheese at the New Amsterdam Market located in the South Street Sea Port in lower Manhattan — the event afforded him the opportunity to connect with student chefs and others in New York City.
“They might go back and tell two friends,” he said.
The second stop on the tour was Strongtree Coffee Company in Hudson, where owner Chris Neumann demonstrated the art of coffee roasting and gave a broad overview of the industry, from farm to cup.
Neumann owns Strongtree with his wife Nora Edison.
“We have a real passion for coffee,” he said.
They are Fair Trade certified, meaning that strict economic, social and environmental guidelines were followed in the production and trading of the crop.
“Coffee is the second most traded commodity on earth,” said Neumann. “Just behind oil and petroleum products.”
Understanding where and how coffee is produced, he said, can enhance our relationship with it.
Afterwards, the students headed back home, hopefully with a new understanding of where the ingredients they may use to make their own culinary creations came from.
To reach reporter Andrew Amelinckx call 518-828-1616, ext. 2267 or e-mail aamelinckx@registerstar.com
To comment directly on this story, go to www.registerstar.com.
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