This Swiss chard lasagna recipe from Troutbeck chef Gabe McMackin combines ricotta cheese, green things and sautéed onions for the most decadent layered pasta you ll ever have.
Don Lewis is the Hudson Valley s flour powerhouse
The baker-turned-miller knows the difference locally grown, non-GMO grains can make
Liz Susman Karp
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Don Lewis, founder of Wild Hive Farm and pictured above, saw the potential for producing and milling grains for human consumption, which switched his path in the food world from baking to milling full time.Scott Gordon Bleicher
Little did Don Lewis know that a serendipitous gift of a sack of locally grown, freshly milled flour 20 plus years ago would lead him to spearhead a revitalization of the grain movement in the Hudson Valley.
“When I touched, smelled and tasted it, I realized it was a world of difference from the commodity flours I d been using,” recounts Lewis, who was then baker/proprietor of Wild Hive Farm Bakery in Clinton Corners in Dutchess County.