Fields of Plenty: Lively Run Goat Dairy
Lively Run Dairy Really good cheese In our Fall 2015 Dairy Issue’s Fields of Plenty column, learn more about the cheesemaking process at Lively Run
Matt Kelly
Liquid Assets: New York Yogurt
Yogurt: New York’s Place in History? Our Fall 2015 Dairy Issue’s Liquid Assets column takes a close look at New York’s booming yogurt industry: how it began,
Q&A with Siggi Hilmarsson
Interview by Matt Kelly For a story about yogurt in Edible Finger Lakes’ Dairy Issue, I had the opportunity to talk with Siggi Hilmarsson, the founder and
Fruition Seeds
Fruition Seeds Story and photos by Matt Kelly There are plenty of great reasons to be into local food: economic, environmental, political. But there’s one
Making Bialys at Small World Food
Writer Matt Kelly recently completed a three-month internship with Small World Food in Rochester, learning the art and science of making really great bread, sauerkraut and miso.
Breadmaking at Small World Food
Writer Matt Kelly recently completed a three-month internship with Small World Food in Rochester, learning the art and science of making really great bread, sauerkraut and miso.
Fields of Plenty: Sawmill Creek Vineyards
Fields of Plenty: Sawmill Creek Vineyards In our current May/June 2015 issue’s Fields of Plenty column, we take a closer look at Sawmill Creek Vineyards
Coffee Beer
The Alchemy of Coffee Beer Story and photos by Matt Kelly When the gods drink, they fill their cups with either coffee or beer. But
Cupping Coffee
Cupping Coffee Story and photos by Matt Kelly The art and science of roasting coffee to taste just right is not for the faint of
Roasting Coffee
Roasting Coffee: What’s the big deal? Story and photos by Matt Kelly “If we don’t roast coffee, we really can’t drink coffee,” say Ben Turiano, co-owner
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