Issue one: On (not) eating out...that much.
Thank you so much for subscribing to newsletter. My goal with each issue is to offer personal reflections on food related topics, some recommendations to local dining or food producers in the Berkshires in western Massachusetts and the Capital Region of New York and to share some of my recent editorial work, and what I’m cooking or eating from week to week.
Each issue will include
a short essay
links to restaurant recommendations
published clips
what’s happening in our kitchen
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While I’ve worked in different aspects of the food industry for much of my career, my writing didn’t take off until I started writing about restaurants in the Berkshires. In my previous life as a marketing director, I was the person who knew the best spots to eat, had multiple Yelp lists in different cities, which was helpful especially when our team was on the road at trade shows.
A few years ago, the features editor at The Berkshire Eagle reached out to me to write the short HotSpot articles, where I could….eat AND get paid to write about it? The more I did it, the more I wanted to write bigger pieces, and I did! I was able to get great mentorship from my editor (thank you Lindsey!), learned how to write short, direct copy and really up my restaurant photography game. Then in 2018 I parted ways with the brand I was working for and decided to make food writing a part of my work as a full time freelancer.
From my first job as a dishwasher to my current career, I’ve been connected to the restaurant industry. It’s an industry that is going through lots of changes, from food media to the fandom of celebrity chefs. Throughout all of this, I think of my friends and family in foodservice who walk a fine line, trying making enough money (which is never enough) and still staying socially distanced and safe. The stakes are high for restaurant workers, especially if a person doesn’t wear a mask during one night of service and how that can impact a whole restaurant. These risks weigh on my mind the most, and are a big part of why I stay home.
Dining out, whatever choices are made, has become more of an emotional act, a cherished connection to life before the pandemic, or something that people aren’t ready to do. While you might catch me at a brewery or restaurant (outdoors only,) it’s with caution and lots of space around me! This pandemic has wreaked havoc on the industry there’s no telling the long-term impact. That being said, while we are far from a vaccine for COVID-19, every diner needs to make the best decision for themselves and act in a way that keeps others safe.
Personally, I’m with many in food media and not ready to eat inside a restaurant and doing outdoor dining at a minimum. There are other ways to support the restaurant industry and your local food communities. I’ve been focusing on takeaway, outdoor dining from time to time and lots of cooking at home. While the future isn’t clear, summer is the time for farm breweries, pop-up pizza spots, courtyard dining. It’s also time for summer produce, produce stands, pick-your own and CSA shares. I’ll be sharing recommendations that allow you to enjoy great food that have outdoor dining, takeaway or other ways to stay outside this season.
In the Berkshires:
The Break Room at Greylock Works in North Adams, Massachusetts opened recently at the helm is Brian Alberg, vice president of culinary development for Main Street Hospitality Group. It’s nice to see the North Adams restaurant scene expanding, and I’m excited to try some of Brian’s food in this new spot.
Staying in North Adams for the moment, the Berkshire Cider Project is a new cidery in the Greylock Works offering dry, sparkling hard cider. Their first release Orchard Blend 2019 is described as “dry, crisp and refreshing.” Offering curbside pick up via their takeout window, they are open on Friday and Saturdays.
The Downtown Pittsfield Farmers Market has been making significant waves in supporting its membership during COVID-19. Roots Rising, the parent organization made the decision to stay digital for this season, and have created a streamlined online ordering system, and have received grant funding to offer additional support for those in need. This digital farmers market is looking for all the ways to support the greater Berkshire community.
Down in Great Barrington, the event space Chrissy Farm has reimagined their offerings this summer opening an outdoor dining option that features oysters, small bites and cocktails called Revival at Chrissy Farm.
For those looking to explore the Berkshires restaurant scene further, check out Berkshire Foodies on Instagram. The highlights section is organized by city and is a great resource for looking for restaurants by location in the region.
The Capital Region (Albany and Troy, NY):
I had the opportunity to attend the local Black is Beautiful beer release at 518 Craft. This event was to benefit Troy’s YWCA. Part of the mission of the Black is Beautiful beer collaboration is efforts towards on-going support. The efforts by Schmaltz Brewing are an example of what this can look like. Check out the write up and photos by the team at 518 Independent.
Coming soon to the Capital Region: The Free Food Fridge Albany: a network of free community fridges in Albany and the Capital Region providing free food while helping fight food in justice. Right now they are fundraising and looking sites in the region that would like to “house” an outdoor fridge. Check out this post for more info and donate if you can.
New Restaurant: Son of Egg opened in downtown Albany in the middle of the pandemic offering Korean American quick bites. Easy and quick takeaway, and I’m excited to check out more of their menu.
Over in Slingerlands, it’s a slice of Americana with Andrew’s Burger Shed. This take out spot offers burgers, shakes and ice cream selections that you might find at the ice cream truck. It’s a little campy, but honestly I could use a little of that right now!
Farther afield (or places that are drivable from both):
A short drive south of the Capital region, Left Bank Cider opens. Located in Catskill, they are offering ciders on tap and bottles of cider and cider variations such a cyzer, a mead like hybrid.
For those close to the Hudson Valley, Rafi Bildner of Hilltown Hot Pies, who I had a chance to interview last summer about his pop up at The Dream Away Lodge in the Berkshires with his naturally leavened sourdough pizza. This summer, he’s back at Katchkie Farm over in Kinderhook, New York. Pies are available for pre-order only via his website and he’ll be slinging pies there until September. The farm is also home to The Sylvia Center, a non-profit that does food-based education and nutrition programming and provides culinary instruction to young people.
What I’ve published:
I wrote about my pursuit to learn 100 different shapes of pasta for The Albany Times Union.
My first two pieces for The Huffington Post: The first was on Chef Adrian Lipscombe’s 40 Acres and a Mule project, a project to preserve and document Black agricultural practices and food ways. The second was an as-told-to interview with Chef Eric Rivera’s take on Goya coming out for Trump and how food can be political.
I had a chance to chat with the James Beard finalist, pastry chef and co-founder of Bakers Against Racism for Inside Hook. She’s making the best kind of waves, and I’m excited to see what she’s up to next.
What I’m cooking/eating/reading:
It’s been about flatbreads and charcuterie and cheese boards . It’s been too hot to do too much in the kitchen, so pulling what we can in and taking advantage of what we have. That being said check out why charcuterie boards sparked heated debate on Twitter over on The Takeout.
Jam. Making and eating jam. Sour cherry jam, raspberry jam (from my partner’s parent’s house) and wild black raspberries from our backyard here. Next issue I’ll talk about how foraging has become a bigger part of my life, getting scared by deer, a little bit of food history, and more on craft beer.
Reading: Extra Virginity, The Sublime and Scandalous World of Olive Oil by Tom Mueller on Audible. I’m a fan of books that go deep on one ingredient.
Thanks for checking out my first issue. If you have a spot you think should be featured, feel free to email me at thestephanita@gmail.com or message me on instagram at StephanitaEats.