Publisher description for Organic : farmers and chefs of the Hudson Valley / photographs by Francesco Mastalia ; introduction by Gail Buckland ; foreword by Mark Ruffalo ; preface by Joan Dye Gussow.
Bibliographic record and links to related information available from the Library of Congress catalog
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The Hudson Valley, New York has become an epicenter for the local, organic,_sustainable food movement. With its rich agricultural land, the awareness for_sustainable living, and the growing demand for local, organic food, the farm-to-table,_locavore movement has become a way of life in the Hudson Valley. Organic_spotlights the Hudson Valley as a region at the forefront of this movement and_features the portraits and words of the dedicated farmers who are committed to_growing and producing food using sustainable methods, and the chefs who echo their_beliefs and pay homage to the food they produce, including such notables as:
* Amy Hepworth of Hepworth Farms, works on a 7th-generation, family-owned farm
* Dan Barber, chef and co-owner of Blue Hill at Stone Barns was named one of the world's_most influential people in 2009 in Time's annual "Time 100"
* Zakary Pelaccio, owner of Fish & Game, is famous for building Brooklyn's first gastropub and_pioneering NYC's nose-to-tail culinary movement
* Ken Greene at the Hudson Valley Seed Library provides many local producers with heirloom_and open-pollinated garden seeds and protects 15,000 years of agricultural history!
* Steffen Schneider at the 400-acre biodynamic Hawthorne Valley Farm has helped educate over_13,000 kids since 1972 as part of the farm's Visiting Students Program_
The over 100 portraits of the farmers and chefs of the Hudson Valley were_photographed using the wet-plate collodion process, a technique developed in the_1850s when the art of photography was in its infancy. With the use of large wooden_cameras and brass lenses, glass plates are hand coated to produce one-of-a-kind_ambrotype images. The amber toned images remind us of a time when the cultivation_of land was a manual process that linked the farmer directly to the soil. "Organic" is_one of the most misunderstood and often misused words describing food today. In_narrating their own stories, the farmers and chefs share their philosophy about what it_means to grow and live organically and sustainably.
Library of Congress subject headings for this publication:
Mastalia, Francesco. -- Works. -- Selections.
Farmers -- Hudson River Valley (N.Y. and N.J.) -- Portraits.
Cooks -- Hudson River Valley (N.Y. and N.J.) -- Portraits.