Editor's Letter: Fall 2018
Who doesn't love a good story. A story that celebrates the success of the heart and soul put into a business, its authenticity and especially one with a thoughtful mission behind that business.
First I’d like to raise a glass to Kelly and Garry Brown for 25 years of making happier hours in the Capital District. In 1993, Brown’s Brewing produced 350 barrels. Last year, they produced 10,000. Last year alone they cranked out more than 100 types of beers, many of which were small-batch. They employ about 150 people, 50 of whom are full-time. All this was and is done with careful planning, organic growth and a strong commitment to their local communities.
David Haight, New York State’s director of American Farmland Trust, is our Edible Voices guest in this issue. He tells us, “For every farm we’ve protected, probably 10 others have been paved over. We have our work cut out for us.” Read more of writer Maria Buteux Reade’s interview and the opportunites that are being created by the AFT.
Thirsty? Pint Sized welcomes the curious and craft beer enthusiast at either of their locations on Lark Street in Albany and now also on Broadway in Saratoga. Owners August and Amanda Rosa traveled all over and realized their favorite places were just like the Capital Region, so they came home. Lucky for us they wanted a business that was a place where people could connect with each other while learning about and drinking beer that might not be available anywhere else.
The mission of Sunhee’s Farm and Kitchen can be broken down into the following elements: positive food culture, community engagement and immigrant/refugee empowerment all threaded together by food. Read about Sunshee’s Days Chasing the Clouds Away by regular contributor Kathleen Willcox.
TJ Tracey loves Thanksgiving but will never forget how he felt when his mom explained that not everyone could a ord a turkey on the table in the town where they lived, Saratoga. So at nine years old (yes nine) Tracey founded his first nonprofit—TJ’s Turkeys, which provides local families in need with holiday meals. His first year he raised $200, and over the years this project has been embraced by his community and last year successfully raised $20,000 and is making a difference.
This time of year there is always a scramble to use up as much produce as possible. But what do you do with all those green tomatoes? Being more of a savory eater I will lovingly make fried green tomatoes over and over but have never thought of making green tomato pie. Writer Becca Miller shares a sweet recipe and tells us that pie is her go-to for parties or when someone has done a favor or just because she needs to use up some perishables before leaving town. If Becca has a few free hours and no set plan, the end result is often a pie.
We love putting together our print issues of Edible Capital District. From the generation of story ideas to congregating the written work and photographs, pulling together a print issue is truly exhilarating. We couldn’t do this without the support of our advertisers. Please thank them by supporting their establishments often. Fall seems to be the season of giving and the opportunity for thoughtful sharing.
Mary Blair | Editor | @vermont_kitchen_
Brown’s Brewing | @brownsbrewingco
American Farmland Trust | @americanfarmlandtrust
Pint Sized | @wearepintsized
Sunhee’s Farm and Kitchen | @sunhees95ferry
TJ’s Turkeys | @tjs_turkeys
Edible Capital District | @ediblecapitaldistrict
