She calls the business Flotsam, a maritime term for what floats to the surface after a shipwreck. The things left behind that still have somewhere to go. It is a fitting name for a studio built entirely on wood that someone else gave up on. Amy spent a decade at sea, most recently as a mate for the Woods Hole Oceanographic Institution. Living in Boston between voyages, she kept noticing furniture put out on the streets for trash pickup.

Let's start by talking about the unique venues that the CIA has to offer. First, Anton Plaza, which sits in front of Roth Hall, a broad stone terrace perched above the tree line, where the ground falls away to reveal the Hudson River, the mountains, and the grand estates dotting the far shore. A long white pergola runs along one side of the plaza, a colonnade style structure with climbing greenery draped over its open lattice roof, and a gazebo anchors the overlook at the pla

I walked into the Newburgh Food Show at Adams last month, I wasn't just there as a journalist. I was there as my mother's daughter, taking in the whole experience and looking for something new. The food show itself was built for grazing. Vendors set up across the store to sample everything from small-batch pickles to fresh mozzarella, and the energy in the room made it clear these are people who love talking about what they make. Here's who I met.

If you have ever needed a reason to break out of the mid-week slump, Great Life Brewing in West Park has one for you. Actually, they have several: wood-fired pizza, an oversized Chicken Parmies, cold pints, and an open mic that welcomes musicians, poets, comedians, and anyone else brave enough to grab the microphone. Wednesday nights launched this June, and already they are giving people something to look forward to in the middle of the week.

When I visited, that philosophy was visible in the simplest way: a mountain of ground mushroom compost alive with worms, insects, and pollinators, a living ecosystem with nothing artificial pushing it along. Sixteen acres stretch from the farmhouse down to the river. A geodesic dome keeps beets, kale, Swiss chard, and herbs growing year-round. Lemon trees thrive there too, over a hundred lemons last year, along with figs and even bananas.

Food stopped tasting good. And somewhere along the way, we stopped expecting it to. It makes total sense how we got here. For decades, the scientists behind the seeds we plant and the food we eat were asked to optimize for the needs of the supply chain, not the needs of our taste buds: how well a tomato survives a three-thousand-mile truck ride...

Every June, the Menus of Change Leadership Summit becomes a think tank, gathering the chefs, scientists, entrepreneurs, and policy makers who are actively reshaping how the world grows, cooks, and eats. Now in its fourteenth year, the summit has called the Culinary Institute of America’s Hudson Valley campus home for the past twelve. This year, I was in that room. What I heard was too important not to bring you into the conversation too.

FeedHV celebrated its greatest milestone in the program’s history, surpassing one million pounds of food rescued. FeedHV is the Hudson Valley’s community food rescue and harvesting network dedicated to meeting the needs of neighbors while mitigating the impacts of food waste. The program is administered by Hudson Valley Agribusiness Development Corporation (HVADC) and operates across Dutchess, Columbia, Greene, Orange, Putnam, Sullivan, and Ulster counties in New York State.

What began as an ambitious campaign to feed 10 families through a Community Supported Agriculture (CSA) sponsored share program ended with 24 families in need receiving fresh produce from June through November. The Poughkeepsie Farm Project (PFP) announced the milestone following its participation in Hudson Valley Gives, a regional 24-hour day of giving. By Wednesday afternoon, the farm’s campaign had already surpassed $4,000, a remarkable pace that rallied even more supporte

On the heels of new leadership, Millbrook Vineyards & Winery, the Hudson Valley’s flagship winery, will debut a series of thoughtful enhancements to its operations beginning in June 2026. Designed to elevate the guest experience, while honoring its 40-year legacy, scenic setting and award-winning wines, these updates reflect a refreshed vision for how guests enjoy all that the winery has to offer. “This next chapter is about refining what guests already love about Millbroo