Jersey Crude
It's much more than mere sweet talk: A USDA-funded project emanating out of Stockton University seeks to document the economic and environmental sustainability of maple-sugaring in the South Jersey environs. Not at all coincidentally, a community is forming.
Raw Material
Got milk on the market in the Garden State? Then it’s pasteurized; can’t buy it straight. Why? Kelly-Jane Cotter explores many sides of an issue that has spawned a hodgepodge of laws nationwide and a percolating movement to change them here.
The Salad We Need
Garden State farmers and chefs, this one’s for you. And lovers of mesclun? Hop on board and join the charge for a mix of greens we can make our own.
The Cider House That Rules
Melick’s is the king of apples in the Garden State. So it follows that when the family whose farm dates back to 1728 decided to make hard cider, they’d bring home not one but two “Double Gold” medals from a prestigious competition.
Where the Wild Brews Are
Get the scoop from our beer columnist on where the rumpus is starting and who is starting it. Hint: In Sussex County, driven by a former journalist with a nose for local ingredients.
Making It Easier to Be Green
Holding fast to its mission to bring fresh, organic produce to an ever-wider audience, a Morristown non-profit has powered its way into providing the community with more food, more education and more access during the pandemic.
Blooms & Blisters
Flour, water, salt: It’s those very basic ingredients that come together to surprise, and excite, bread baker Travis Coatney. Now, the sultan of sourdough is taking his loaves public.
The real oat deal
Scott and Alison Morgan, of Morganics Family Farm in Hillsborough, grow oats that make a staple sensational.
Oysters On Ice
The oysters are here. So are the people who want to harvest and farm them, sell, buy and slurp them. What’s holding back an industry that could be flourishing even in these challenging times? Bureaucracy.
Beyond Prime
To paraphrase Confucious: The way your meat is butchered reflects the way you live. Sebastien Destree, owner of The Pastoral Pig in Flanders, takes pride in cultivating relationships with farmers who in turn take pride in the care and feeding and health of their animals.