Meier’s Artisan Cheese is a dairy farm and artisan cheese plant in Fort Covington NY that makes cheese with milk from their own Holstein and Jersey cow herd. Meet the owner and operator Dan Meier, and learn about how their cheese is made, from field to fork. Find more information on their retail farmstore and […]
Harvest Blog
How the Sausage is Made at Mace Chasm Farm
Courtney Grimes-Sutton, Owner, Operator, Farmer and Butcher of Mace Chasm Farm in Keeseville, NY. Courtney offered a presentation at the 2022 New York Organic Farming Association of New York’s Winter Conference on “Finding a Niche Market for your Meat”. Her presentation offered a unique look into “how the sausage is made” at Mace Chasm Farm […]
5 Ways to Advocate for Local Food & Farms
You might feel like you’re doing everything for the local food movement, but you know collectively we still have a long way to go. You may be wondering, but what else can I do? We share 5 things that you can do to really help move the local food movement forward.
Science-Based Art Project Seeks Adirondack Fiber Producers and Artists
By Michale Glennon, Adirondack Watershed Institute Do you like science? Art? Water? Wool? You can join a unique project showcasing scientific data and local fiber arts with the Paul Smith’s College Adirondack Watershed Institute. Wool and Water is a data art project in which we are using knitting, crochet, weaving and other fiber arts to […]
Spotlight On Local Food at the Adirondack Medical Center
Carl Bowen, Director of Food and Nutrition Services at the Adirondack Medical Center has been working hard to focus the hospital’s food offerings around locally sourced ingredients since 2014. Today, an outstanding 40% of food purchased by the Adirondack Medical Center is from local farmers. Adirondack Medical Center is a cornerstone institution in the community of Saranac Lake, NY, […]
D&D Meats Earns Competitive USDA Grant to Reduce Pressures on Local Producers
By Tim Rowland At the quiet intersection that marks the hamlet of Sciota, where the Adirondack mountains give way to the Canadian plains, Shane Dutil is armed with a knife. It’s a good way to cut meat, but little defense against the forces that have rocked his industry, that thin but crucial band of sinew […]
