In upstate New York, winemakers and farmers fight to keep their water clean
In January of 2015, a group of winemakers and organic farmers set a long wooden harvest table on the snowy ground just outside the Crestwood gas facility near the southern tip of Seneca Lake in upstate New York. They loaded the table with fresh bread, bottles of wine and cider, sauerkraut made with cabbage and carrots, meatballs from grass-fed cows. There was maple syrup, honey, and locally foraged mushrooms. As the sun came up, they shared a meal and waited for the trucks to come.
The people around the table were protesting Crestwood’s plan to expand its natural gas storage in the abandoned salt caverns beneath Seneca Lake. The plan would not only turn the caverns into unlined storage tanks for three highly pressurized products of fracking, but also transform the Finger Lakes into a gas-storage hub for the entire Northeast. “What we were saying was, this is what this area has to offer—please don’t jeopardize it,” said Scott Signori, chef-owner of Stonecat Café, on the region’s wine trail. A month after the January protest, Signori protested again, was arrested, and was sentenced to six months’ probation.
この記事は Saveur の December 2017 - January 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は Saveur の December 2017 - January 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
Raising a Better Bird
Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook ’Em in New Orleans
Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
Eat The World - Sushi Roles
Gender Equality Behind The Counter Is Still A Long Way Off
Queens Of The Country
After decades of foreign rule, Latvia holds on to its culinary identity by way of its countryside kitchens. Amy Thielen experiences a taste from the village bakers, cheesemakers, and generous home cooks of the tiny town of Aloja
Drinking Wine In Tokyo
Alex Halberstadt on Japan’s natural wine scene, standing-room-only bars,and the new wave of domestic pours.
Is Any Butter Worth $50 A Pound?
Alex Halberstadt scores a bag of the creamiest, most coveted stuff on earth and ponders the question: Is any butter worth $50 a pound?
9 Things To Love About Florence
Porchetta sandwiches, drunken spaghetti, and other ways to love Florence
All Eyes On Santiago
Revitalized at long last, the Chilean capital - full of fresh seafood, incomparable produce, adventurous chefs, and national pride - is the world's next culinary hot spot.
The Puzzling Pendennis Club Cocktail
Investigative bartender Toby Cecchini on an exquisite pink gin drink and the club in Louisville, Kentucky, that forgot how to make it.