Stories | Edible Finger Lakes

Our Stories

Old Chatham Creamery moves to the Finger Lakes

For years, Dr. David Galton and his wife, Sally, have been growing their herds of goats, sheep and cows. Now, leveraging his decades of research and expertise in dairying at Cornell University, the Galtons can make all possible combinations of milk at their new creamery—a 32,000-square-foot plant in Groton, NY, near Ithaca.

Meet Your (Wine) Maker: Shawn Kime of Thirsty Owl Wine Company

“Our goal is to make changes in the vineyard and winemaking to produce wines that not only reflect our region but the growing season.”

What’s Good? A Memoir in Fourteen Ingredients

Peter Hoffman

Old Chatham Creamery moves to the Finger Lakes

A former Cornell ag professor brings a world famous cheese (and sheep!) to our local foodshed

Cooking Like a Homesteader

When America was young and homesteaders were still learning how to thrive here

West Haven Farm

West Haven Farm celebrates its 20th anniversary

Meet Your (Wine) Maker: Ian Barry, Six Eighty Cellars

“I love that we’re a region that has found its footing, yet it seems like there is so much of the story to be told. I’m always in awe of the ones who came before us and started this industry, but I feel like there is still so much that will happen before the tale is fully told.”

Eat Here Now: State Bakery and Smokehouse

Texas barbecue and pastries might seem like an unlikely pairing for some, but at State Bakery & Smokehouse, located in the hamlet of Canoga, Seneca County, they complement each other perfectly.

Meet Your (Wine) Maker: Zach Pegram, Swedish Hill, Penguin Bay and Goose Watch Wineries

“The Finger Lakes region has been making great wine for decades, and yet there is still so much room for personal style and approach. We all get a chance to influence what Finger Lakes wine is and what it can be.”