3-Corner Field Farm is located four hours north of New York City, near the
border of Vermont. Karen Weinberg, husband Paul Borghard, along with
daughters Emily and Zoe, raise lambs and sheep with the animal’s quality
of life their highest priority. And of all the well laid out farms in the region,
3-Corner has to be near the top. This is a beautiful farm and these people
are doing a great job.
When she’s not moving sheep or building fence (when is that, exactly?), she’s
making wonderful French-style sheep’s milk cheeses. The list of cheeses she
has mastered continues to grow. Her stand at the Union Square Greenmarket
on most Saturdays is crowded with fans of her lamb, her cheese and her smile.
It would be difficult to find two more unlikely pig farmers than these two.
But if the opinions of their fans from the New York City Greenmarket and
many well known city chefs count for anything, they are doing just fine. Flying Pigs Farm is generally acknowledged as one of the best pork producers
around. Their secret? Rare heritage breed pigs raised in a humane way. Open
pasture and woods, clean food, spring water and low stress produces meat
far superior to most. Not only are they producing a great product, they are
preserving these rare breeds of our porcine friends.
This was shot on and around their farm in the Battenkill River Valley and NYC.
We recently found this in a file while doing some organizing. The sound
quality suffers, but we wanted to share this.
In 2000, in Paris, we were lucky enough to record (and hang out with) Lionel Poilâne. He was very stylish in his very stylish office above his eponymous
shop. And what we learned from him was: fresh is best, keep all the good
traditions about food alive for the generations to come and don’t compromise
when it comes to good food.
He really knew the science of his business and he was very good about
sharing his knowledge. His daughter, Apollonia is keeping alive the family
legacy at the shop at N° 8 rue du Cherche-Midi.
This woman is on a mission. She wants people to discover the kind of Indian
food she grew up eating. Her father, a native of Kerala in southern India, knows
all the ins and outs of this sophisticated cuisine and has passed his knowledge
on to her. In Woodstock, New York she (and her cohorts) are producing fresh
simmer sauces and chutneys that have to be tasted to be believed. Using only
the freshest ingredients and painstaking manufacturing processes, she brings
a modern vibrancy to her family’s recipes.
Maya Kaimal Fine Indian Foods is in a unique position. Located in the fresh,
refrigerated section (of the stores stocking her products) these simmer sauces
and chutneys are most likely the only ones to be found there. It’s not often that a
food product has such a distinctive situation.
Her story was shot in and around Woodstock, New York.
Ever since she attended college in Perugia, Italy Paula Lambert has been in
love with good cheese, good bread and good wine. Later, when she was living
in Dallas, Texas she realized she couldn’t find the kinds of cheeses she enjoyed
in Italy. What’s a woman to do? She started making her own and formed the Mozzarella Company in the early eighties. Influenced by southwest chefs like Stephan Pyles, Dean Fearing and Robert Del Grande, Ms. Lambert started
adding herbs and chiles to her fresh cheeses. And never looked back. Her
cheese is now available from the Cowgirl Creamery in California to Murray’s
Cheese Shop in New York City. That’s a long way from Perugia.
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