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Shift toward plant-based dining slowly growing in Hudson Valley
The movement to go meatless is not an option for all chefs
Kathleen Willcox
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A recent grain bowl featured on Troutbeck’s Instagram spurred one commenter to ask, ‘Can it be made vegan?’ The Hudson Valley historic inn answered an enthusiastic yes on behalf of the chef, Gabe McMackin, who is finding that more diners are asking for plant-based options.Troutbeck
Vegetarian chef Lukas Volger doesn’t think everyone should eat like him, or vegans for that matter. But increasingly, he’s noticing that more and more people are.
“I see subtle shifts happening. I don’t see everyone eating all vegan food in five years, but I think because more and more restaurants, cookbook authors and food companies are offering delicious and innovative plant-based food, people are starting to consume more plants overall,” said Volger, author of “Start Simple: Eleven Everyday Ingredients for Countless Week
Not much more than a dozen pages into
The Blade Between, the protagonist, Ronan Szepessy, thinks to himself, What the hell happened to Hudson? What the hell happened to Hudson, indeed. That could well be an alternative title for Sam J. Miller s terrific new novel. Substitute the name of any large town or small city (or big city?) in America for Hudson in that sentence, and much (but certainly not all) in Miller s gripping story will ring true. The question remains, just who is besieging Hudson? Hipster invaders? Greedy developers? Fancy shop owners? Or perhaps the disturbed, tortured souls of the whales that were processed there 250 years ago?