#2 Pandemic food trends and the love of ice cream
Hello! This is coming to you a bit later, but I realize that mid-week is the best time to send this your way. Thank you for the support! If there’s someone you feel might be interested in this newsletter feel free to forward via the link below.
I was recently joking about us being at the “ice cream stage” of the pandemic. This was appropriate because I was on hunt for an ice cream maker!
From sourdough bread (and the resulting flour and yeast shortage) to cloud bread (no flour or yeast required,) these trends allow people to try something new, and also act as source of joy and comfort. I recall a fellow writer had complained about the sourdough trend and said that they were "not a follower of trends." I don't see participation in these food trends as being a bad thing, really. I see these as a collective response as we spend more time in our kitchens and we look for new ways to connect with the world around us. The impact of these trends will be felt decades later, when we tell stories about the flour shortage of 2020, and how many dishes we can make with sourdough discard.
The definition of a trend according to the Oxford Dictionary is “a general direction in which something is developing or changing.” That definitely described the surge of baking, and our over caffeination after drinking Dalgona Coffee. If you’re interested in an analysis and potential impact of these food trends, check out this piece from the trade magazine Food Navigator. Eating Well did a solid roundup of food trends during that pandemic in April to refresh your memory.
Let’s go back to my quest to find an ice cream maker for a moment. I’ve been interested in making ice cream but couldn’t find one at a reasonable price. So what was getting in the way between me and a delicious bowl of homemade ice cream goodness?
Dynamic pricing! This term according to FeedAdvisor.com “for any shopping experience where the price of an item fluctuates based on current market conditions.” This made sense. It’s hot out and people want ice cream. Amazon and many online retailers will increase their prices to reflect seasonality. That Cuisinart ice cream maker I was looking at for fifty dollars in late May was now over double the price early July. The longer I waited, the more I dug my heels about the higher prices. I could've purchased a hand-crank model that you add salt and ice too, but that wasn't the kind of D.I.Y. mood I was in.
I put it out of my mind until I realized there was one more resource I could tap to find an ice cream maker at a reasonable price: Facebook marketplace. Stepping outside of the traditional retail channels allow me the opportunity to see what I could find without experiencing sticker shock.
After finding the right listing, a few clicks here, a little negotiation there, and a couple days later I was on my way to Catskill, New York to procure a brand new Cuisinart ice cream maker. I was able to score it for five dollars below the price that I saw almost two months ago. As someone who was on the road hours a day pre-pandemic, the long drive was good for me and in the end, I came home with my prize: the ruby red (maybe it was barn red) ice cream maker.
Finally! Homemade ice cream was in my sights! I won't bore you with the details but the header photo is of my first batch of ice cream: vegan Mango Tajin, it was really good. While we may be in the ice cream, popsicle, and cloud bread stage of the pandemic, I will look at these food trends with less criticism and instead look at them through a lens of curiosity. Try what you want, be mindful of resources and leave the rest.
In the Berkshires:
The Egremont Barn (in Egremont) is a remodeled bar/performance venue and restaurant in the Berkshires, offering live entertainment and outdoor seating that is reminiscent of summer camp. Open Wed-Sun from 5 pm to 11 pm.
Over in Lee, Mass High Lawn Farm recently opened The Farmstead Creamery at High Lawn Farm. A rustic farm store, you can find ice cream, cheeses, other dairy items and locally sourced food from the surrounding area. You can either grab dairy and pantry stables to go or grab some ice cream or charcuterie board and enjoy their outdoor seating which overlooks grassy fields and roaming herds of Jersey cattle.
Alcohol + food rules have changed (again?) in Massachusetts: by order of Governor Baker, the state has joined New York in requiring food to be purchased with alcohol consumed on-premise. Learn more from Eater Boston.
I'm really excited about Mezze Bistro's outdoor dining options: you can either eat on the terrace (which requires a reservation) or you can dine under the pines: Mezze Roadside is a dreamy dinner spot where you can experience Mezze’s menu at picnic tables under the night sky. Executive chef and co-owner Nicholas Moulton recently finished strong in his run as the veggie king on the Food Network's supermarket-themed cooking competition Guys Grocery Games.
For those looking to explore the Berkshires restaurant scene further, check out Berkshire Foodies on Instagram. The highlights section is organized by the city and is a great resource for looking for restaurants by location in the region.
The Capital Region (Albany and Troy, NY):
Located in Troy, the Juice Factory IV which offers juices, smoothies, fruit bowls and more, will soon be offering Withco’s line of bottled mocktails available for purchase. Always great to see non-alcohol beverage options in the area.
If the overstuffed cookie trend has not hit your social media feed, Cookie Therapy Alb is worth checking out. Each cookie weighs in at six about 6 ounces a piece, and coming home in decadent flavors such as Donut Kill my Vibe with cinnamon sugar base with white chocolate chips, oats, stuffed with a cider donut, rolled in cinnamon sugar. If you’re not local, that’s ok they now shipping nationwide.
You can now get Oscar's Smokehouse 24/7! On site at the retail location in Warrensburg, they now offer a cold vending machine filled with customer favorites such as hickory bacon, three-year-old cheddar cheese, their More than Mustard and more.
Royal Meadery, New York’s first farm meadery in Delmar recently celebrated their fifth anniversary of opening to the public. They offer both still and sparkling sweet and dry mead, made with New York State honey. Tucked behind the post office in downtown Delmar, they are in the same complex as the Real McCoy Beer Co and Brewtus Roasting.
Farther afield (places perfect for a day trip):
Did you know that there is now a craft brewery just over the line from the Berkshires in New Lebanon, New York? Located on route 20, Roaring 20s Brewery & Taphouse is located in a 150- year-old building at the intersection of Route 20 and Route 22. Their tap offerings include an I.P.A., Kolsch, Pandemic Pale Ale, Breakfast Porter, Watermelon S.M.A.S.H., and more. Learn more about hours and up to date menu on Facebook.
Another Hudson Valley day trip: Ollie's Pizza recently opened in High Falls, New York, offers wood-fired pizza, Roman-style pies, natural wine, and more. They've got a full bar and that outdoor seating that we're all about.
Over in Averill Park, New York is The Mess Hall, a seasonal military-style cafeteria featuring American comfort foods, made with locally sourced foods. It's open Monday-Friday for lunch and dinner. They offer daily lunch specials, at one price, and one option for dinner.
Located in Canaan, New York, Home Range Winery is a young farm winery, featuring American hybrid varietals as well as homegrown raspberry, blueberry and blackberry wines. Open Thursday to Sunday, from 3-7 pm. A dog-friendly space (leash required), feel free to pack a picnic to enjoy on-site or grab some picnic-style snacks available for purchase. Check out their Facebook page for summer updates.
What I've published:
No new published pieces from me this week but happy to share a couple of past pieces that I'm excited about:
This was another one of my favorite pieces I published in July. I had a chance to speak with Brooklyn Brewery's Garrett Oliver for October and the new foundation that's offering financial support for B.I.P.O.C.s in craft beer and distilling.
This piece was not one that I wrote, but I was part of it. In early April, I got to speak with The New York Times about some of what Max and I have been doing in the kitchen during the lockdown. It was special to share some ways we've been able to connect with friends and folks around us through food.
Much of my week has been very photography-focused. My Instagram feed is where I post new images a few times a week but also check out my website for more.
What I'm cooking/eating/reading:
I'm way too excited about local tomatoes. Whether they are from our backyard or the farm stand, this is the taste of summer. It's when we are flush with other vegetables such as zucchini, (glad I missed Sneak Some Zucchini Into Your Neighbor's Porch Day on August 8th) I'm here for all the tomato recipes. What are you doing with yours?
Until this week, I've never tried the New York staple garbage bread, Max, my partner, made some, and it was good, but haven't been able to find the origins of it, but but does remind me of Stromboli.
This article from Atlas Obscura on "Why All of Upstate New York Grew Up Eating the Same Barbecue Chicken." I'm curious if my Upstate/Capital region subscribers knew this.
If you have a spot you think should be featured, food news to share or a great food day trip from the Berkshires or Capital Region, please email me at thestephanita@gmail.com or message me on Instagram at StephanitaEats.