A Storied Farmer
The fruits of Rose Robson's labors are on display at orchards in Burlington County where uncommon varieties reveal her prowess not only at growing, but educating an increasingly curious public.
The Little Organic Farm That Will
What Dave Watts is doing right now on his 18 acres in Salem County is building for the future: soil, community, relationships and an example that will feed the future in myriad and many ways. It’s a bounty designed to keep on giving.
Anchoring Down a Sea Change
At Mayer’s Tavern in Cape May, owner Alex Laudeman and executive chef Rob Marzinsky have teamed up to secure the fine-dining future of a one-time fisherman’s dive bar. It’s driven by what’s locally sourced, piloted by the needs of a community of locals and visitors, and powered by dual visionaries.
Chris Mumford: Still Growing After All These Years
The Garden State’s OG chef-farmer right now is selling his organic plants at the back end of a tucked-away nursery. But he’s banking on the farm in Wall he and his wife purchased and moved onto this spring to keep his mission going strong. At age 64, he’s still the one we need to feed and nourish us.
A Chef and His ‘T’ings’
Chef Nick DeRosa rustles up little "t'ings" all the time at his Black Sheep Bar & Provisions in Garwood. As in, every day, something new. Often several "t'ings" new. That's because he finds inspiration literally everywhere. He's a chef who simply must create. Constantly.
Emma Wuillermin, Emma’s Farmhouse Confections
In the latest installment of TPW’s periodic pro-to-pro column featuring Joselin Oudemans talking shop with fellow practitioners of the pastry and baking arts, Joselin visits with Emma Wuillermin, owner of Emma’s Farmhouse Confections in Hammonton, which exists at the intersection of farm life and baked goods infused with more than a little ooh-la-la.
Jenna Kisby, Kizbee’s Kitchen
In the latest installment of TPW’s periodic pro-to-pro column featuring Joselin Oudemans talking shop with fellow practitioners of the pastry and baking arts, Joselin visits with Jenna Kisby, owner of two strictly gluten-free bakeries called Kizbee’s Kitchen, in Egg Harbor City and Ocean City.
Beth and Nick Blatt, Honey Moon Bakery & Pizzeria
In the latest installment of TPW’s periodic pro-to-pro column, Joselin Oudemans talks shop with fellow practitioners of the pastry and baking arts: husband-and-wife team Nick and Beth Blatt, of Honey Moon Bakery & Pizzeria in Frenchtown. It’s where the happily-ever-after has just begun.
A Night at the Podcast
New Jersey’s own Restaurant Guys, Mark Pascal and Francis Schott, are going live and in-person on their podcast with celebrity chef Rocco DiSpirito. It’s all happening March 14 at the New Brunswick PAC. Consider this your invitation.
Wisdom in a Cup
Sinofilia Tea Shop in Boonton fulfills the promise of its name, delivering a love of Chinese culture and its people through both the hand-picked teas and the gong fu cha ceremonies it offers. Kate Munning sits at owner Feng Xiao Liu’s tea station to experience and be enlightened.
Rebecca Shuster, Farmhouse Sweets
In a new edition of TPW’s periodic pro-meets-pro column, Joselin Oudemans talks shop with a fellow practitioner of the pastry and baking arts: Rebecca Shuster, a psychologist-turned-baker and owner of the newly opened Farmhouse Sweets in Allamuchy.