Chef Sean Brock calls his restaurant Husk “a celebration of Southern ingredients.” I call it a window into a culture — one he’s dusting off and opening wide. Let the fresh air come in! “Seed-saving, heirloom husbandry, in-house pickling and […]
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
