Locally Grown: Navigating Hudson Valley Cuisine | General Food & Drink | Hudson Valley | Chronogram Magazine

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Locally Grown: Navigating Hudson Valley Cuisine


Last Updated: 08/20/2018 4:26 pm

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Williams adds, "Whatever the notion of provenance or terroir is, we are certainly on a path to realizing it. There are a lot of debates about what exactly terroir is and whether whiskey can be made to have terroir but it's got to start with the grain. So if it's going to have it, it's got to be made in a way that is consistent with the way that we make Empire Rye."

Beyond the products produced here, Erling, from Hudson Valley Agribusiness Development Corporation, says another aspect that makes the Hudson Valley distinctive is not the locally produced agricultural products themselves, but where they can be brought to market. Within a five-hour driving radius of Kingston there are 55 million mouths, he says. This is a potential customer base unlike that on the West Coast and one that makers, crafters, farmers, and culinary creators all along the food or production process can take further advantage of in the future. "It's a market opportunity that doesn't exist anywhere else in the world," Erling says.

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