Foster Supply Hospitality, a “mission-based hotel and hospitality group,” opened Hemlock in Neversink, New York this past October. I spoke to co-founders Sims and Kirsten Foster about Hemlock’s commitment to wellness, plant-based cuisine and most importantly, its guests.  Sims Foster came up in New York nightlife. Prior to Foster Supply, he opened restaurants in every major city in the United States, working with a generous handful of celebrated—now celebrity—chefs, developing concepts and shaping teams that surpass an elite hospitality standard. Few understand the backstage operations of ..read more

The Secret to Growing Your Own Stash HIGH TIDE IS BROUGHT TO YOU BY THE GENEROUS SPONSORSHIP OF OUR FRIENDS AT THE TRAVEL AGENCY: A CANNABIS STORE I believe that plant medicine is a human right. Just as we have the right to grow food to nourish our bodies, so should we have the right to grow a plant that eases our physical, social, and spiritual pains: Cannabis sativa. Fortunately, in 2021, the right to grow cannabis at home was written into New York’s Marihuana Regulation and Taxation Act (MRTA).* It’s currently in effect for certified medical cannabis patients and their caregivers, and an ex ..read more

FOUNDERS: KAREN WASHINGTON + OLIVIA WATKINS Lives In: Orange County, New York, and Connecticut Working Toward: Equal Access to Capital for Black Farmers and Food Entrepreneurs As a little girl growing up in the Bronx, Karen Washington spent her Saturday mornings like most kids: plopped in front of the TV. But unlike most little girls, Washington would wake up an hour before the cartoons came on to catch her favorite program, “U.S. Farm Report.” While naturally drawn to farm work, Washington grew up in the projects and didn’t have access to land. But when she became a homeowner, she i ..read more

Clear Your Mind and the Rest Will Follow What do the following foods have in common: two roast chicken legs wrapped in foil, a half-eaten takeout container of brown rice, a partial bag of arugula that’s seen better days, and an onion sprouting a green stem? First, they all happened to be in my fridge the evening that I set out to write this article—glaring reminders of meals eaten and grocery lists shopped. Second, when quickly prepped and combined with a few eggs and a splash of milk, they form the foundation of what I refer to as my “Spring Cleaning” recipe. Shredded, chopped, sautéed, and s ..read more

Arlyn Osborne’s Dip Into Queso Ice Cream In her new cookbook, Sugarcane: Sweet Recipes from My Half-Filipino Kitchen, Arlyn Osborne draws on her Filipino heritage and the years she spent as a professional recipe developer. Her recipes flip American standards—coconut cream pie, chocolate chip cookies, lemon bars—by introducing ravishing flavors from the Philippines: pandan, rambutan, calamansi, ube, or, in this case, cheddar cheese. Wait … cheddar cheese? Says Osborne, “Of all the Philippine desserts that employ cheese (there are quite a few), queso ice cream takes first place for me. It’s as c ..read more

Homegrown Herbs Make for Heady Cocktails I’ve never felt more like a chump than when I was in Provence. As I walked along the trails of Cap d’Antibes, the wild hedges of rosemary were easily 20 to 30 feet tall and extended—without hyperbole—for miles. And that’s just the rosemary. Add to this the lavender, thyme, wormwood, and all manner of other herbs, and it was sufficient to set the senses and mind reeling. Thinking of how much money I spend for a few small sprigs of what-have-you, when here it all grew so casually and in such comical abundance, almost made me physically ill. It was enough ..read more

Pieter Estersohn Captures New York’s Neo-Ruralists in Back to the Land Just ask any New Yorker and they will eagerly tell you that their city is the greatest city in the world. But if you catch them after a particularly long day and they’re feeling honest, they might admit that sometimes, just sometimes, New York City can be a bit of a grind. If you live in the city long enough, you will either know someone who decamped upstate or you’ve dreamed about doing it yourself. Or maybe you’re already upstate, enjoying some fresh air and wondering why you ever crammed your poor body onto packed trains ..read more

The Kitchen Dreams of New York’s Most Popular Food Personalities We talked to real food and design folks about their real-world kitchens—spaces where money is an object, square footage is limited, and serious choices have to be made. We learned that, despite challenges, cooks generally find things to love about their kitchens. Sometimes it’s the light, or what they brought in when they inhabited the space. But most often, it’s the time we spend in our (albeit imperfect) kitchens, doing what we love. RELATED: Coveting Right Now (Editor’s Picks) Photography by Emily Winiker  Danielle Van Noy @t ..read more

Spring is here! Editorial Director Jennifer Solow is feeling the vibes with some of this season’s foodie favorites. “Tis the season to clean out the cupboards, go through the fridge and freezer and start tossing out what no longer serves you. Fill up again thoughtfully with all that you’ve been dreaming about all winter.” BERRY COUTURE “The fruit everyone is talking about lives up to the reputation. Complex aromatics that inspire my happy noises followed by a moment of profound silence. In season all year.” Oishii Berries oishii.com Find in Store for pricing UP YOUR GAME “This unbleache ..read more

COMEDIAN, ACTOR, ENTERTAINER-AT-LARGE Bamonte’s In my comedy act, I love to say, “I’m half-Italian… ” and grab my belly, give it a li’l jiggle, “… this half!” My one true love has always been Italian food. I can thank my Nana for introducing me to lasagna, ravioli, pizza, and pizzelles. Just so you know, pizzelles contain the four major food groups: flour, butter, oil, and sugar. I’ve lived in Brooklyn more than half of my life, and every time I walk into the old-school neighborhood Italian joint Bamonte’s, I’m transported right back to being a kid (over) eating pasta with my Nana. Brooklyn ha ..read more