Saturday, July 15: After treating the pigs to watermelon, visitors will enjoy a gourmet vegan barbecue prepared by Sanctuary chefs.
Saturday-Sunday, July 15-16: The vinegarmaking at Our Lady of the Resurrection began four decades ago, when the monastery’s founder, Benedictine monk Brother Victor-Antoine d’Avila-Latourrette, came across a vinegar recipe dating to the Middle Ages.
Tents shielding vendors from the summer sun line both sides of Church Street, with a narrow aisle between in which a constant stream of people walk back and forth. As they move from one booth to the next, visitors to the New Paltz Open Air Market, now in its third week, are clearly pleased by what might be described as the old farmer’s market on steroids.
They talk about the ups and downs of the economy, the hurricane that blew through and slowed everything down for a while and the bouts of cancer that each of them dealt with. Through it all, and with the support of the community, they managed to transform what was once a modest little Italian joint into a cozy spot with white tablecloths and a well-stocked bar.
The way he grows his trees, gathers his apples and makes his cider recalls the vital role that the apple once played in American life, when it was known as “the drink of patriots.”
John and Janine Mower and family will be celebrating four decades of flea marketing in Woodstock beginning with an opening ceremony at 11 a.m. Saturday, June 24, and festivities that will follow throughout the day.
Though using healthier and sometimes unusual ingredients, Sow Good Bakery is indeed making desserts: cookies, cupcakes, brownies. The owner says she manipulates the ingredients “just enough for them to satisfy a craving, while still being full of cleansing, detoxifying and mood-boosting properties.” It’s medicine, she said, but enjoyable and pleasurable to eat.
In parts I and II, we walked through Woodstock’s main hamlet and counted nearly 50 establishments where one could get a drink and/or something to eat, almost one third of the businesses. This week, we seek answers as to whether that density is sustainable.
“The hot weather is really going to move them along. They’ll ripen very fast.”
Pete bought the property on South Williams in 1932 and installed his kitchen where it still stands today. That was 85 years ago. Little has changed since, but hot-dog experts with more educated palates than I have wax downright poetic when discussing the attributes of Pete’s hot dogs.