It’s all happening — peace, love, music and fresh, local produce.
In Woodstock, New York, the new town center (at least on Wednesdays) is the
Woodstock Farm Festival. Although this year will be only its third year, this
farmers’market feels like it’s always been here. The great fresh food, however,
is not the only draw.
Two seemingly divergent areas of interest combine for a truly special atmosphere.
Of course, the rows of vendors with their ultimate-in-freshness wares are the first
thing one sees here, but a closer look reveals more — a music stage. And if there
is anything one can depend on in Woodstock, it’s a good crop of local musicians.
So, along with great tasting food from local restaurants, educational things for
kids to do, world-class farmers and producers from the region, and all types of
music,there is the Mower’s Flea Market, a Woodstock institution. To drift from flea
market to farm market and back again, listening to great music and enjoying freshly
prepared foods is a wonderful way to spend a summer’s evening.
The Woodstock Farm Festival- another Woodstock original.
Zakary Pelaccio has four restaurants in New York City and Brooklyn, but the
flavors and textures come from 9,399 miles away.
At his Fatty Crab restaurants, Malaysian-inspired food is king. They use spices,
fermented condiments, chiles, and tons of coconut milk to build their unbelievable
flavors. And while the cuisine stays true to the Malaysian palate, the Fatty uses
ideas from other Southwest Asian cultures as well as western techniques to
accomplish some really amazing food. Along the way they support as many local
farmers and producers as possible. No small feat when cooking tropical cuisine
in a temperate climate.
Zak gives all the credit to his people.
A tight-knit core group of young, knowledgeable, energetic people is the crew
that makes these joints jump. And jump they do. A great mix of music, refined
cocktails, a wine list to match the food’s robust flavors all combine for an exhila-
rating time at the table.
But Zak’s not a one-trick pony. His interest in all things Malay is spilling over into
an Asian-inspired barbecue joint called Fatty ‘Cue. Opening in early 2010, this
outpost in Williamsburg, Brooklyn will surely become a ‘must go’ destination.
But, wait–that’s not all!
In Spanish, Cabrito means ‘kid goat’. In the West Village find the magenta goat
above the door and you’ll be moments away from the tastiest tacos around. Zak’s
partner in crime here is David Shuttenberg. David and his crew are masters of
marinated, spicy flavorful meats. Pork belly, al carbon, goat belly, al pastor, even
braised tongue fill house-made tortillas with run-down-your-arm goodness. (If this
sounds like a plug it’s because we can’t get enough of these little packets of joy.)
Good food. Good people. Good vibes. It is truly the Fatty Way.
David Falkowski is getting a reputation. . . as the Mushroom Man. He’s busy
building his business, Open Minded Organics into one of those “must visit” tables
at the Sag Harbor Farmers’ Market. A legion of fans flock to his pop-up tent to
purchase his succulent fungi before they’re gone. And if you happen to dine at
a top-flight East End restaurant, chances are you’re eating Open Minded.
They state what they’re doing right on their home page: “We are passionate about
growing organic mushrooms, as well as being advocates and supporters of local
sustainable agriculture.”
Mr. Falkowski (and his partner, Ashley Tomkiel) are literally hand-crafting each
small batch of mushrooms. They grow their own spawn and harvest by hand at the
last possible minute to ensure their mushrooms arrive at their peak of freshness.
Lots of younger people are finding agriculture as a way to do something positive
for the earth, for their customers and for themselves. David’s motivation is the
same thing, only he took a few twists and turns and entered through the mycelium.
And the mushroom eaters that get to taste his wares are better for it.
Mary Woltz is not shy about about expressing her opinions. Ask her about bees
(she calls them ‘the girls’) and she’ll launch into a detailed explanation of why
she thinks bees are the hardest working members of the food chain.
She should know, Mary is a bee-ologist. OK, that’s not a real word, but it’s an
apt description of this bee keeper from Sag Harbor, New York. Her knowledge
and understanding of bees makes her honey some of the most sought after on
the entire eastern seaboard.
She named her business Bee’s Needs because that’s exactly her attitude when
it comes to her girls. She places the needs of the bees before anything else.
She’ll allow things like sleep and eating slide if maintenance is required on her
one hundred plus hives.
Ms. Woltz has taken the idea of a CSA (community supported agriculture) and
twisted it slightly to present one of the first (if not the first) CSA featuring honey.
Her version of a CSA is community supported apiculture. Email her at mgwoltz@optonline to find out about her program.
“I’m unconventional in many respects,” said Woltz. “I was taught that if you care
about the bees, they will look out for you. The bees’ needs come first.” And she means it.
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