Thirty great journalists, editors, nonfiction writers, First Amendment scholars, and Pulitzer Prize-winning historians join the NYS Writers Institute to hold a conversation and build a bridge for the public to discuss the important issues of the past, present, and future of the press. Learn more: http://wmht.org/futureoftruth
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Terry and David Campbell, third-generation maple producers at Mapleland Farms, explain the grades of maple. Do you know which is sweeter? For more local foods, farms, and to download the recipe car...
Terry and David Campbell of Mapleland Farms talk about the end of the season and the activities that keep them more than busy during the rest of the year. For more local foods, farms, and to downlo...
Every March maple producers across the state open their sugarhouses to welcome the public to learn about maple production. Terry and David Campbell of Mapleland Farms share a bit about maple weeken...
Terry and David Campbell of Mapleland Farms explain the use of reverse osmosis in the sugarmaking process. The machine cuts down on production time significantly and allows producers to output more...
Since they are around maple all of the time, we had to ask Terry and David Campbell of Mapleland Farms if and how they like to consume maple products. How do you enjoy maple products? For more loca...
Maple may be a small part of the sweetener world, but it's a huge part of New York State agriculture. NY is the second largest maple producing state in the entire country. In this segment of The Lo...
Do you know what the umbel family is? Can you name its number one pest is? Join Annie Kelly Metzger, owner and farmer at Laughing Earth located in Cropseyville, New York, as she shares fascinating ...
The Local Feed is a delicious digital series featuring local farms, farmers, foods, chefs, and recipes. The pilot episode is all about nutritious and colorful carrots and features Annie Metzger, ow...
Annie Kelly Metzger, owner/farmer at Laughing Earth didn’t always know she wanted to be a farmer. It was when she was introduced to this vegetable at a farmers' market that she knew she wanted to f...
Make this hot sauce as spicy as you would like by dialing up the heat with different peppers. In this recipe, Chefs’ Consortium director Noah Sheetz uses two habaneros. For more local foods, farms,...
This colorful Carrot Salad prepared by Chefs’ Consortium director, Noah Sheetz, is influenced by flavors from the Indian dish Raita. For more local foods, farms, and to download the recipe cards, v...