In upstate New York, winemakers and farmers fight to keep their water clean
In January of 2015, a group of winemakers and organic farmers set a long wooden harvest table on the snowy ground just outside the Crestwood gas facility near the southern tip of Seneca Lake in upstate New York. They loaded the table with fresh bread, bottles of wine and cider, sauerkraut made with cabbage and carrots, meatballs from grass-fed cows. There was maple syrup, honey, and locally foraged mushrooms. As the sun came up, they shared a meal and waited for the trucks to come.
The people around the table were protesting Crestwood’s plan to expand its natural gas storage in the abandoned salt caverns beneath Seneca Lake. The plan would not only turn the caverns into unlined storage tanks for three highly pressurized products of fracking, but also transform the Finger Lakes into a gas-storage hub for the entire Northeast. “What we were saying was, this is what this area has to offer—please don’t jeopardize it,” said Scott Signori, chef-owner of Stonecat Café, on the region’s wine trail. A month after the January protest, Signori protested again, was arrested, and was sentenced to six months’ probation.
Denne historien er fra December 2017 - January 2018-utgaven av Saveur.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra December 2017 - January 2018-utgaven av Saveur.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Raising a Better Bird
Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
One Good Bottle
Tamara Irish is a natural winemaker. Way natural.
My Not-So-Secret Garden
Good (vegetable-laden) fences make good neighbors in one tiny town.
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook ’Em in New Orleans
My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell
Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
Genever Is the Original Juniper Spirit
Don’t call it a comeback. Or gin
Tending The Bines
Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.
Field Of Dreams
The son of an innovative pea farmer is carrying on his father’s legacy.
Jamaican Jerk Marinade - Fire And Spice
Jamaican jerk is more than a marinade—it’s a smoky, flame-grilled cooking style that uses the best ingredients of its home island.