Organic
Farmers and Chefs of the Hudson Valley
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Contributions
- Gail Buckland - Preface
- Mark Ruffalo - Foreword
- Joan Dye Gussow - Introduction
Publication
2014 - powerHouse Cultural Entertainment, Incorporated
Language
English
Word Count
54,500 words, Guess
Page Count
218 pages
Identifiers
- Open LibraryOL28532986M
- ISBN-139781576877104
- OCLC Control Number869262359
- Library of Congress Control Number2014942956
Classifications
- LCCTX369
Description
The Hudson Valley, New York has become an epicenter for the local, organic, sustainable food movement. With its rich agricultural land, the awareness for sustainable living, and the growing demand for local, organic food, the farm-to-table, locavore movement has become a way of life in the Hudson Valley. Organic spotlights the Hudson Valley as a region at the forefront of this movement and features the portraits and words of the dedicated farmers who are committed to growing and producing food using sustainable methods, and the chefs who echo their beliefs and pay homage to the food they produce, including such notables as:
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