[Rail Paul]

The NY Times has an article on Eliot Coleman + Barbara Damrosch today. It focuses on two major premises: local trumps organic, and with planning you can eat a balanced diet year 'round. The focus on "local" includes restaurants within 25 miles.

Quote

This attitude — embrace the competition’s strengths — describes the Coleman-Damrosch approach to growing edible food during winters on the 44th parallel. We are, after all, talking about producing greens and vegetables on less than 10 hours of daylight from Nov. 10 to Feb. 5, in a place where the high temperature can be under 20 degrees for days and sometimes weeks on end. In Manhattan, fine diners have already benefited from the Coleman-Damrosch farm-to-restaurant movement: the pair have been visited by chefs like Jonathan Benno of Per Se and Peter Hoffman of Savoy. Recently, they developed the greenhouse operation and gardens at Stone Barns Center in Westchester, N.Y., which was anointed by Sam Hayward, the chef at Fore Street Restaurant in Portland, Me., as “the most impressive project in the food world of the Northeast.”

What their friend Alice Waters has done on the West Coast — facilitating sustainable and seasonal eating — Coleman and Damrosch are pioneering on the East Coast, even during months when “fresh local produce” is interchangeable with the phrase “grandmother’s turnip.”

NYT Magazine

Brooklin Inn

Castine Inn

Cleonice in Ellsworth

[rancho_gordo]

Rail Paul, on Nov 5 2006, 09:42 AM, said:

The NY Times has an article on Eliot Coleman + Barbara Damrosch today. It focuses on two major premises: local trumps organic, and with planning you can eat a balanced diet year 'round. The focus on "local" includes restaurants within 25 miles.

Quote

This attitude — embrace the competition’s strengths — describes the Coleman-Damrosch approach to growing edible food during winters on the 44th parallel. We are, after all, talking about producing greens and vegetables on less than 10 hours of daylight from Nov. 10 to Feb. 5, in a place where the high temperature can be under 20 degrees for days and sometimes weeks on end. In Manhattan, fine diners have already benefited from the Coleman-Damrosch farm-to-restaurant movement: the pair have been visited by chefs like Jonathan Benno of Per Se and Peter Hoffman of Savoy. Recently, they developed the greenhouse operation and gardens at Stone Barns Center in Westchester, N.Y., which was anointed by Sam Hayward, the chef at Fore Street Restaurant in Portland, Me., as “the most impressive project in the food world of the Northeast.”

What their friend Alice Waters has done on the West Coast — facilitating sustainable and seasonal eating — Coleman and Damrosch are pioneering on the East Coast, even during months when “fresh local produce” is interchangeable with the phrase “grandmother’s turnip.”

NYT Magazine

Brooklin Inn

Castine Inn

Cleonice in Ellsworth

He's such a good guy and his books are full of practical, real world tips and tricks to make one a greener grower. Unlike some, he's not preachy and shrill about it and unlike some, his boots are dirty.

I wish the articlke had been more in-depth.