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Cheryl Rogowski grows potatoes and many other vegetables at her farm in the black dirt region of upstate New York. Many chefs say her produce is notably rich in flavor. We visited Cheryl at the ...

 
Gabe the Fish Babe

For this episode of Field to Fork, we travel north to Point Judith, Rhode Island, to fish for Jonah crab with dayboat captain Don Deberardino and to meet Gabe Stommel, a fish dealer on a ...

 
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Evan Strusinski, a professional forager, supplies many of the city's top chefs, like Hugue Dufour of M. Wells Dinette, with wild mushrooms. We travelled to Maine to forage with Evan, then followed his ...

 
eggs

A pastured egg, from a hen that is free to roam and wander, pecking in the grass, stretching its wings, feeling the sun on its face and the breeze on its back, is a thing ...

 
in the pasture

Photography by Morgan Ione Yeager Goats eating grass. At Consider Bardwell Farm in West Pawlet, Vermont, this is where the cheese begins. At Consider Bardwell Farm in West Pawlet, Vermont, the cheese is made in ...

 
foraging 1

Photography by Morgan Ione Yeager As much as we may cherish the summer’s bliss of a dotingly-cultivated heirloom tomato or a perfect, luscious peach, ingredients that grow wild, on the forest floor, exert a ...

 
Freshly plucked rhubarb, in the patch at Wilklow Orchards in Highland, New York.

Photography by Heather Phelps-Lipton This story is the first episode in an odyssey in which we’ll be following ingredients from the field to the plate. We’ll be talking to local chefs about ingredients ...

 
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At Kings County Distillery, based in the Brooklyn Navy Yard, corn grown on the shores of Seneca Lake at Lakeview Organic Grain, is transformed into moonshine and bourbon. Is there anything more American than corn? ...

 
oysters

At first blush, the oyster may seem like a simple pleasure - a taste of the sea. Turns out, not much about this most baller of bivalves is simple at all. In one of the ...