Travel Issue: September–October 2014
If you think a cheesemaking class sounds like more fun than a beachside massage, you’re going to dig our travel issue.
September/October 2014: Issue No. 37
Chef George Mendes’s Portugal
Portugal is small enough to cross in four hours (granted, I drive fast), so land and sea join in dishes like pork and clams.
Ear and There: From New York to Mexico, Masienda Searches for Real Corn
Masienda has imported 80,000 pounds of heirloom kernels to New York and farmers in Mexico are already tending plantings for them to sell next year.
Less Than a Three-Hour Drive From Manhattan, Berkshire Mountain Majesty
A weekend in Western Mass, above the fruited plain.
Escape Across the Pond to Locavore Empire River Cottage
Hundreds of people visit chef Hugh Fearnley-Whittingstall’s headquarters in the UK each week to gain new food and farming skills that are actually quite old.
Shelburne Farms Is an Educational Farm Where You Can Vacation Like a Vanderbilt
Located seven miles south of Burlington on Lake Champlain, the farm’s beautiful formal gardens, turn-of-the-century furnishings and National Historic Landmark designation owe their existence to the fact that the inn began as the country home for a branch of the Vanderbilt family.
Italy, Upstate: One Family’s Farmstead Cheese and Charcuterie Rivals the Best of Imports
A marriage of old worlds and new yields a New York taste of Tuscany.
Found in Translation: How a Spanish Delicacy Wooed Tertulia Chef Seamus Mullen
Seamus Mullen once ate a tiny egg sandwich in Spain, and he can’t stop cooking it.
Like Etsy for Coffee: Vega Cuts Out the Middleman to Help Quadruple Farmer Earnings
An eye-opening coffee company brings beans to your mailbox and a living wage to farmers.
