:: New Amsterdam Market ::

June 29, 2008

December 16, 2007

October 2, 2005

NEW AMSTERDAM MARKET
June 29, 2008 11am - 4pm

In its ongoing effort to foster a regional, sustainable food system by establishing a permanent, indoor public market in the City of New York, the New Amsterdam Public Market Association held its third market on Sunday, June 29th at the Seaport in Lower Manhattan.

The market took place in the plaza fronting the New Market Building. Erected in 1939 by Mayor Fiorello LaGuardia, this historic structure is the last riverfront market hall built by city, following a tradition of nearly four centuries of commerce and sustenance at the Seaport - New York's public market district since 1642.

With their rich history and dramatic setting, the building and plaza are an iconic venue for all New Yorkers, reminding us of the working waterfront and the vital connection its markets have provided to the region and beyond. By preserving the New Market Building and the adjacent Tin Building, and dedicating both to offering regional food, the City will create a powerful beacon expressing its commitment to a more sustainable economy.

The June market galvanized interest from farmers, food producers, purveyors, distributors, bread bakers, caterers, and chefs, as well as photographers, filmmakers, food systems advocates and other pioneers of a regional, sustainable food economy from diverse locales extending to Quebec, the Finger Lakes, and southern Virginia. By gathering these proponents in one setting, New Amsterdam Market will help place New York at the forefront of this emerging and evolving movement.

The Bread Pavilion

The Bread Pavilion was spearheaded and organized by Jim Lahey and Fayth Preyer of Sullivan Street Bakery. As Jim wrote in his appeal to the bakers, "For me, the Bread Pavilion is about capturing the potential of what I define as Craft Bread Baking- as apposed to “Artisan” Baking. I see this gathering as an opportunity to change the way the public thinks about bread. The Bread Pavilion at New Amsterdam Market will give each baker an opportunity to present an elevated product to the public- more so than we are able to do on a daily basis. In doing so, I truly hope that this “Pavilion” will present us as the crafts-people we know we have been all along. As with all crafts, great bread is, in the end, a result of a unique and thoughtful process. I am confident that the expression of our individual takes will inspire the imagination of the public and breathe new life into our Craft and community.”

Bread Pavilion bakers included:

Dainer Aguirre and Megan Olund Amy’s Bread New York, NY www.amysbread.com

Amy's Bread, founded by baker Amy Scherber, just celebrated its 16th Anniversary! The bakery started on Ninth Avenue in Hell's Kitchen in a tiny storefront. At the start we made only bread--about 12 kinds--and offered no sweets or sandwiches. Today we have 3 retail stores, and bake in two locations: Our bread kitchen in Chelsea Market, and our pastry kitchen in our original location. Our third location in the Village is strictly retail, but offers a comfortable, sunny spot to enjoy our baked goods, coffee, sandwiches and cake. As the bakery has grown we have still stayed true to Amy's original vision of making everything by hand with care and attention to detail. We make our dough using traditional methods and slow fermentation, we shape all of our loaves by hand, and make many of our products with organic flour. To represent Amy's Bread at the New Amsterdam Market, we present Dainer Aguirre, a fantastic baker who has been baking with Amy for more than 14 years, and Megan Olund, a baker and our Assistant Manager in the Village.

Rhonda Crosson AQ Kafe (opening summer 2008) New York, NY www.aqkafe.com

Rhonda Crosson is the Head Baker for AQ Kafe, a new casual dining concept expected to open in late Summer 2008. Her bread program at AQ Kafe builds upon the unique baking traditions and flavor profiles of Northern Europe to create a modern array of handmade products. Rhonda began her culinary career as a line cook in metro Detroit before pursuing an interest in bread baking. Since then, she has worked at Bouchon Bakery and Amy's Bread in New York, as well as Zingerman's Bakehouse in Michigan. Rhonda holds a degree in biochemistry from Bates College, as well as diplomas in culinary arts and bread baking from the French Culinary Institute.

Kathy Hester Bakehouse Knowlton Township, NJ www.bakehouse.net

The BakeHouse is located in Knowlton Twp., approximately 7 miles from the Delaware Water Gap in the scenic northwestern part of NJ. Kathy Hester, the baker, following a passion for naturally leavened bread, developed her regionally specific sourdough breads at her home based bakery. Each loaf in individually handcrafted and baked in her wood fired, retained heat, masonry oven built by her husband Tom. Her passion is to create sourdough breads that are reminiscent of the European Village Bakers of long ago. The Bakehouse supplies sourdough breads to several health food shops in Sussex, Warren, and Morris counties in NJ.

Sim Cass Balthazar New York, NY www.balthazarbakery.com

Peter Endriss Bouchon & Per Se New York, NY www.bouchonbakery.com

Peter Endriss joined Per Se as Head Baker in February 2006. Endriss now manages the
24-hour baking operation, providing bread for the restaurant as well as both the retail and wholesale services at Bouchon Bakery New York. After working in structural engineering consulting firms for five years, Endriss realized his passion lied within the culinary world and accepted a garde-manger position under Chef Patricia Yeo at her restaurant, AZ. Endriss worked through the stations of the savory kitchen and eventually moved to pastry, working under Pastry Chef Nicole Plue, and later to retail pastry production as a station chef at Payard Patisserie in New York City. While working as a baguette mixer at Amy’s Bread and managing the overnight production team, he gained valuable experience in management and large-scale bread production. In February 2006, after a one-month stage in a bread bakery in southern Germany, Endriss embarked upon his current position as Head Baker of Per Se restaurant and Bouchon Bakery New York.

Mark Fiorentino Daniel New York, NY www.danielnyc.com

Karen Bomarth The French Culinary Institute New York, NY www.frenchculinary.com

The French Culinary Institute, located at The International Culinary Center in New York City, teaches the protocol, language and techniques upon which all Western cuisine is based. The FCI offers a rigorous six-month program by day and a nine-month program by night for aspiring and working culinary and pastry professionals who seek quality, intensive education in a condensed period of time. The school also offers a career track in bread making, wine, food writing, and restaurant management, Advanced Studies programs for professionals and intensive consumer courses designed for serious amateurs.

Karen Bornarth is a bread instructor at The French Culinary. She has studied, practiced and taught the craft of bread baking for 10 years, including working at Amy’s Bread and a few other small bakeries in New York City and Massachusetts.

Jim Lahey and Melissa Funk Sullivan Street Bakery New York, NY www.sullivanstreetbakery.com

Jim Lahey started Sullivan St Bakery in 1994 with little more than the wild yeast he cultivated by hand in Italy, and a passion for bringing the exquisite, handcrafted breads of Italy to the American table. Over the past 13 years, Sullivan St Bakery has grown rapidly from a small bread bakery into a destination for savory Roman-style pizzas, rustic Italian pastries and cookies, and of course, award-winning loaves. In October 2000, the new headquarters for Sullivan St Bakery was opened on West 47th Street in Hell’s Kitchen, and the bakery’s wholesale business continued to expand. Today over 250 of New York’s finest restaurants and markets, such as Jean Georges, The Four Seasons, Gramercy Tavern, Babbo, Zabar’s, and Citarella receive handmade loaves from Sullivan St Bakery every day. Visitors to the bakery’s new home in Hell’s Kitchen enjoy Lahey’s latest creations, including multigrain breads, seasonal tarts and pastries, and mouthwatering sandwiches.Lahey and his groundbreaking no-knead bread making technique have been featured inthe New York Times and on Martha Stewart. His bread and his bakery have also beenfeatured in Vogue, Saveur, and New York magazine, as well as television specials hostedby Ruth Reichl, Molly O’Neill, and Mario Batali.

Melissa Funk makes bread at Sullivan Street Bakery where she is a baker. She believes that good bread comes from the simplicity and goodness of its ingredients. Melissa is a chemical engineer who tested and developed hydrogen fuel cell engines for alternatively powered vehicles prior to beginning a culinary career. She graduated from the French Culinary Institute and made desserts and pastry at Babbo Ristorante prior to endeavoring to make good bread.

Ali Pandey BR Guest New York, NY www.brguestrestaurants.com

Uliks Fehmiu Pain D'Avignon Hyannis, MA www.paindavignon.com

If you asked Uliks Fehmiu in 1990 what he would be doing in July, 2008, he would probably have told you that he would be producing movies after a long career in acting. But everyone knows life often sends you in a different direction—such is the case with Uliks. After leaving the former Yugoslavia in 1993, Uliks settled in Cape Cod, Massachusetts. There he met his childhood friend, Bane Stamekovic, who was involved in baking artisan bread. Bane, along with others, started a bakery called Pain d’ Avignon and Uliks found a new passion—baking breads. The art of acting was replaced with the art of baking breads. What he enjoyed most was learning the complex process of making bread--the correct fermentation, the feel of the dough while shaping loaves, the delicious aroma after being baked, and the wonderful sound of breaking bread with a perfect crust. His new career was in motion. After several successful years in Cape Cod, Uliks decided it was time to bring his breads to New York City. He came to New York in 2000 and has been pleased to find out that he can fulfill both of his passions—acting and baking. With Uliks at the helm, Pain D"Avignon has grown to be one of the leading bakeries in New York City.

Wild Foods

Nova Kim and Les Hook www.wildgourmetfood.com
Nova and Les have been gathering food from wild lands and fields in Vermont for most of their lives. They practice their art with a full understanding of all the species they forage, including numerous mushroom varieties, ramps, roots, flowers, and other delicious and largely unknown foods, seeking always to harvest everything respectfully, and are initiating a wild foragers Guild.

milkweed tips & buds, Virginia waterleaf leaves, pepperwort leaves and roots, wild ginger root, wild leeks/ramps, wood nettles, wild watercress, daylily tubers/buds, wild chervil tender leaves, garlic mustard leaves, cattail hearts, bracken ferns, and seasonal wild mushrooms (dependent upon availability):chanterelles, chicken of the wood, & lobsters.

Fruits of the Farm

East New York Farms! www.eastnewyorkfarms.org
An urban farm project dedicated to organizing neighborhood youth and adults, East New York Farms is a partnership between urban residents, regional family farmers, United Community Center, and several educational institutions. The farm grows food for the surrounding community, engages youth in agricultural learning and leadership training, and develops economic opportunities for small entrepreneurs through its neighborhood farmers’ market.

McEnroe Organic Farm www.mcenroeorganicfarm.com
McEnroe Organic Farm is one of New York State’s largest family-run certified organic farm. We sustainably raise and grow a diversity of livestock and fruits and vegetables including beef, chicken, turkey lamp, pork, tomatoes, potatoes, spinach, lettuce and broccoli. At McEnroe Organic nothing is wasted and everything is part of the food chain. Our nourishing, wholesome and vitamin rich soil is a result of our nutrient rich compost comprised of our food scraps, manure from farm animals, and leaves. Our animals feed our on plants and our plants are fertilized by our animals. We practice responsible and sustainable agricultural utilizing crop and animal grazing rotation and no pesticides, herbicides, or synthetic fertilizer. McEnroe Organic produces the best meats, fruits and vegetables delivered to you locally, sustainably and organically.

Queens County Farm Museum www.queensfarm.org
The Queens County Farm Museum is New York City’s largest remaining tract of undisturbed farmland and is the city’s most significant vestige of three centuries of agriculture as a way of life and livelihood. The 47-acre parcel in Floral Park has been actively farmed for over 300 years and continues to operate as a working farm for the education and benefit of the public. The Farm Museum is a non-profit charity whose mission is to preserve, restore and interpret the site. By bringing its spring produce to New Amsterdam Market, the farm will revive a tradition initiated in 1642, when farmers from Long Island began selling their goods at the Seaport.

Brotherhood Winery www.brotherhoodwinery.net
Located in the village of Washingtonville, New York, Brotherhood Winery was established in 1839. Since 1987, winemaker and viticulturalist Cesar Baeza has lent his expertise to the winery, carefully blending fermented wine to achieve the perfect, consistent balance.

Paumanok Vineyard www.paumanok.com
The 1030-acre estate of Paumanok Vineyards is is located in Aquebogue, Long Island. The vineyards are densely planted to produce more concentrated fruit and therefore higher quality wines. Only estate grown grapes are used and production is limited to fewer than 9000 cases.

Milk and Honey

Hudson Valley Fresh www.hudsonvalleyfresh.com
Hudson Valley Fresh is a non-profit association dedicated to showcasing the proud agricultural heritage in the Hudson River Valley, promoting the area as a premier fresh food region, and producing a living wage for the local farmers and their families.

Farmstead Fresh www.farmsteadfresh.com
A licensed cheese maker since age 17, Eldore Hanni of Farmstead Fresh offers “One Step Above Organic” grass fed raw milk cheese, made on the farm in Pennsylvania with grade A nutritionally balanced fresh milk. The dairy cows of Farmstead Fresh spend most of their time out in the sun eating grass, never get hormone shots or antibiotics, and are never allowed to eat corn, soybeans, or grain.

Meadow Creek Dairy www.meadowcreekdairy.com
Meadow Creek Dairy is a family farm in the mountains of southwest Virginia. At their elevation of 2800 feet, the combination of pure water, clean air, and deep soils produce an ideal environment for growing diverse, mineral-rich pastures. The farmers of Meadow Creek Dairy have worked with their Jersey herd since 1980, and aim to produce a full flavored, healthy, ecologically friendly cheese.

Mecox Bay Dairy www.mecoxbaydairy.com
Situated on eastern Long Island, at the Northeast border of Mecox Bay and the northern end of Swan Creek, Mecox Bay Dairy began operation in 2003. Fourth generation farmers Art and Stacy Ludlow and their sons Peter and John produce farmstead artisanal cheeses from their small herd of Jersey cows. Mecox Bay Dairy offers a washed rind tomme, a natural rind tomme, a soft ripened Camembert style white/gray rind cheese, a cheddar, and a gruyere.

Bee's Needs
Beekeeper Mary Woltz strongly believes that by taking the best possible care of her bees, she is able to offer the best possible product. Mary offers a unique opportunity to purchase her honey through her Community Supported Apiculture program, where she provides 12 jars of honey, featuring three different harvests, spring, summer and fall.

Pastured Meats

3-Corner Field Farm www.dairysheepfarm.com
In Shushan, New York, Karen Weinberg raises sheep on organically managed pastures, where they eat natural grass, clover, and alfalfa as well as other plants and herbs that grow in their fields. Pasture-based husbandry is sustainable because most of what the animals eat is grown on the farm itself using low-impact, traditional methods. Karen also makes cheese and dairy products with the milk from her sheep, which further increases this sustainable yield.

Flying Pigs Farm www.flyingpigsfarm.com
Michael Yezzi and Jennifer Small produce pork from rare heritage breeds of pigs, raised with care in their fields and woods of Shushan, New York. They raise Large Black, Gloucestershire Old Spot, and Tamworth pigs, ensure them a wholesome diet of grains, vegetables, and fruits, and allow them plenty of room to roam outdoors.

JohnBoy’s-Mountainview Farm www. johnboyssmokehouse.com
Our farm is founded on the basis that the animals come first and must be allowed to live naturally in order to produce the best product available. We breed and raise our own herd of Registered Berkshire pigs. Our breeding stock has never been fenced in and are free to roam in the woods over 80+ acres of land. We raise free range ducks, geese and chickens also in a very natural setting with their own pond and pasture. We utilize 18 acres of alfalfa and custom mix our own feeds to provide a balanced diet and proper nutrition. Most of all we just love being around our animals and have a great time enjoying them. Thanks for your interest, John Ubaldo, Farmer-Owner of John Boys -Mountain View Farm

St. Brigid’s Farm
St. Brigid’s Farm, on the beautiful eastern shore of Maryland, is owned and operated by Bob Fry and Judy Gifford. The 55-acre farm is home to approximately 160 head of registered Jersey cattle including milking cows, replacement heifers, steers and veal calves. The animals graze on pastures composed predominately of perennial rye grass and clover from April through November. Judy is responsible for daily operations and chores. Bob is a veterinarian whose bovine practice includes clients from New England to West Virginia. Both Judy and Bob are dedicated to the comfort and well-being of their animals and are personally responsible for their care from start to finish. The purity and quality of both veal and beef products is guaranteed.

Producers

The Bent Spoon www.thebentspoon.net
Owners Gabrielle Carbone and Matt Errico specialize in making small batches of artisan ice cream and sorbet using local southern New Jersey products such as eggs from Runnin’ Free Organic farm, herbs from their local school garden program, and seasonal ingredients such as cranberry and cider.

Heartland Brewery www.heartlandbrewery.com
Founded in 1995 by owner Jon Bloostein, Heartland Brewery is a collection of five New York City-based restaurants that serve award-winning craft beer made by Brewmaster Kelly Taylor. Taylor brews more than 20 types of beers per year out of a Clinton Hill, Brooklyn brewery and also oversees the production of the company’s homemade sodas, including root beer, ginger beer, black cherry, and orange cream, which will be featured at New Amsterdam Market.

Hot Bread Kitchen www.hotbreadkitchen.org
Jessamyn Waldman founded Hot Bread Kitchen as a social purpose bakery to combine two of her passions: social justice for immigrant women and great baking. Based in Long Island City, the business helps ensure a better future for immigrant women while preserving baking traditions. The bakery makes it a priority to use local and organic ingredients whenever possible.

Milk & Cookies Bakery www.milkandcookiesbakery.com
Chef Tina Casaceli is the director of Pastry and Baking at the French Culinary Institute, and is the new owner of Milk and Cookies Bakery, a Greenwich Village institution known for its use of top quality ingredients - many of them locally sourced.

Paumanok Preserves www.paumanokpreserves.com
Paumanok Preserves are created by Joan Bernstein in Center Morichee, New York, on Long Island, where her family farmed for over 100 years. Jams, jellies, fruit butters, conserves, compotes, sauces, marmalades, and chutneys are prepared “a pot at a time” from fresh, ripe fruits and vegetables.

the people's popsicle
the people's popsicle is a one-day social experiment in frozen sweets dreamed up by nathalie jordi and lucy watson and ben pratt. You'll find us at the new amsterdam market on june 29th. If you liked it, tell us so, and maybe we'll make some more!

Pika’s Farm Table www.pikasquiche.com
Pika's Farm Table is a family run business located in Big Indian, New York, in the heart of the Catskill Mountains. They recreate the delicious meals of their Belgian grandmothers, using real and local ingredients of the Hudson Valley, and working closely with local Hudson Valley farmers They stay away from preservatives, transfats, or hydrogenated oils, and prefer to use real butter, free range eggs and nitrate free meats. Pika’s Farm Table offers a line of old fashioned, handmade quiches, lean vegetable tarts, dairy free savoury Summer tarts, a line of gluten free risotto cakes, aromatic seasonal soups and a luscious nut free basil pesto.

rick's picks www.rickspicksnyc.com
Rick’s Picks is a local pickle company founded in 2004. They make small-batch artisanal pickles in season from a variety of locally grown vegetables. Based on the Lower East Side of Manhattan, Rick’s Picks has become a NYC institution known for its high quality and unusually interesting flavor profiles.

Purveyors

Bo Bo Chicken www.bobochicken.com
Bo Bo Poultry Market, Inc. is a family owned and run poultry producer and distributor with farms in upstate New York. Since 1987, Bo Bo has been providing fresh, all-natural, free-roaming, old-fashioned poultry and game to New York meat markets and butchers. All farm sources are located within a 260-mile radius of Brooklyn, New York. Every day, various distributors transport the live poultry from the farms to Bo Bo’s USDA inspected processing facility in Williamsburg, Brooklyn for preparation.

Dickson’s Farmstand Meats www.dicksonsfarmstand.com
Dickson’s Farmstand Meats offers beef, lamb, pork and poultry from farms they have hand-picked because of their commitment to producing natural, high-quality and distinctive products. Dickson’s connects you to the small-scale, sustainable farms in New York State that feel just out of reach here in New York City by sharing with you the stories of these individuals, their farms and their growing methods. With Dickson’s Farmstand Meats, you can make conscientious choices about what you’re eating and where it came from.

Formaggio Essex www.formaggioessex.com
Formaggio Essex developed out of Ihsan and Valerie Gurdal’s desire to recreate the “market experience” they enjoy so much on their many epicurean journeys. Already owners of Formaggio Kitchen in Cambridge, Massachusetts, they opened Formaggio Essex in 2006, in the Essex Market, an historic open-air market located in the Lower East Side. The small shop offers a selection of domestic and imported products made by small producers and individual artisans.

The Health Shoppe www.thehealthshop.com
A committed supporter of the regions food artisans, Brant Shapiro seeks local producers of honey, bread and raw milk cheese - to name just a few - for his family's Morristown, NJ health food store. His search for quality led to Bakehouse , an artisan baker in western New Jersey who specializes in naturally leavened Sourdough bread baked in a wood fired oven.

Marlow and Sons www.marlowandsons.com
Mark Firth and Andrew Tarlow opened Diner in 1998, inspired by Chef Caroline Fidanza's vision for a menu featuring simple dishes made with seasonal, locally sourced ingredients. When the three partners opened the adjacent Marlow and Sons in 2004, they included a small, neighborhood grocery store at the entrance, featuring many of the same ingredients used in the kitchens and providing a much needed amenity to local residents. Their inventory of regional, sustainable ingredients continues to expand.

Saxelby Cheesemongers www.saxelbycheese.com
Just two years ago, Anne Saxelby opened her stand in one of New York's last public markets, on Essex Street in the Lower East Side. She sells artisanal cheeses and dairy products primarily from the Northeast, purchased directly from the farmers that make them. She ages her cheeses in a small walk-in that takes up more than half of her small market stall.

Bridge Urban Winery www.bridgeurbanwinery.com
Bridge Vineyards is a boutique vineyard in Cutchogue, Long Island, committed to making quality handcrafted wines from select vintages. Co-owners Greg Sandor and Paul Wegimont have always focused on meticulous vineyard care, hand harvesting, low yields, and small wine-lot production. They recently opened a small tasting room and urban winery at the base of the Williamsburg Bridge, by the East River.

Distributors

Piccinini Brothers www.piccininibros.com
Piccinini Brothers distributes Bo Bo chickens fresh to esteemed restaurants such as Blue Hill at Stone Barns, Fatty Crab, Orsay and Peasant. Soon Piccinini Brothers will also be distributing Bo Bo poultry and game to New York’s neighborhood markets through the Bo Bo Farm-Fresh Poultry program.

Pampered Cow www.pamperedcow.com
Pampered Cow was born to help market, promote, and distribute New York State’s artisinal, farmstead cheeses. We are dedicated to promoting the region’s rich agricultural history, working farms and value added farmstead producers. While continuing to represent some of the finest cheesemakers in the Hudson Valley, we will soon be making our own artisanal cheeses at Twin Maple Farm. Twin Maple cheeses will be available in the fall. Additionally, the entire Pampered Cow portfolio is now available through our distributor/partner Baldor Specialty Food.

Regional Access
Regional Access is a wholesaler based in Trumansburg, NY which specializes in distributing regionally grown and produced foods, particularly from the Finger Lakes area.

Caterers

Great Performances & Katchkie Farm www.greatperformances.com
Katchkie Farm was born in 2006 when Great Performances, the leading New York City catering and event company, bought 60 never-before-cultivated acres in Columbia County and started growing its own organic vegetables and fruit on the land. Katchkie Farm – now in its second growing season – provides guests of Great Performances-catered events with farm-fresh produce within 36 to 48 hours of harvest. Guests at Great Performances-managed cafes such as BAM Café, Wave Hill, Dizzy’s Club Coca-Cola, Sotheby’s, Mae Mae Café, and Caramoor also enjoy freshly harvested ingredients in their meals.

Last summer’s harvest yielded 28 varieties of vegetables and culinary herbs - from arugula and beets to radishes and Swiss chard – and more than 10,000 pounds of seven varieties of tomatoes. Great Performances uses the bounty of Katchkie Farm’s harvest in a line of artisanal farm products: Thunder Pickles, Katchkie Ketchup, BOB-B-Q Sauce, Pickled Beets, Pesto, and Sweet Vellies.

Great Performances also understands the need to make a difference in the world. That is why they have established The Sylvia Center. This educational not-for-profit organization is dedicated to improving the lives of inner city and rural children by teaching them about health and nutrition through joyful hands-on farming and cooking experiences. They also support anti-hunger projects such as the Hudson Valley Food Bank, City Harvest, and Yorkville Pantry with weekly donations of farm food.

Green/Brown/Orange www.greenbrownorange.com
Started by Chef Alejandro Alcocer, Green Catering offers food and service with a focus on simplicity, flavors, and the need to support local farming. Brown Café focuses on organically grown local produce, free range meats, and fish from conscientious purveyors. Orange Épicerie hosts private dining events. Green, Brown, and Orange are located on Hester Street in Chinatown.

Pizza a Casa www.pizzaacasa.com
Pizza a Casa is a creative artisanal pizza experience hosted by New York native Mark Bello. With his exclusive dough and sauce recipes, and the finest local and imported ingredients, Mark has truly mastered of the art of crafting incredible thin crust pizzas in a home oven. Pizza a Casa offers catering for a variety of functions, pizza making classes for the individual or group, and events both public and private.

Sweet Pea Nourishment www.sweetpeanourishment.com
Sweet Pea Nourishment offers a range of services that are more like prescriptions for the tastiest, healthiest ways to heal and satisfy. Incorporating seasonal, local foods into every endeavor, Sweet Pea offers services connecting local farms to the food service of weddings and other large events, preparing menus for small events and parties, developing menu plans with individual clients, and instructing school groups on how to feed oneself healthfully and locally.

Sweet Deliverance www.sweetdeliverancenyc.com
Creator and Chef Kelly Geary delivers healthy home-cooked meals to eaters throughout Brooklyn, Manhattan, Queens, and the Bronx. Her culinary focus is seasonal American cuisine centered around quality local ingredients. Sweet Deliverance vegetables are grown at Garden of Eve farm in Long Island, all the deliveries are packaged in compostable corn plastic containers, and Geary’s kitchen is powered by wind energy.

Advocates

CADE www.cadefarms.org
The Center for Agricultural Development & Entrepreneurship, Inc. (CADE), located in Oneonta, NY works with dairy value-added farmers in Otsego, Delaware, Chenango and Schoharie counties to improve marketing, distribution and overall efficiency. This collaborative marketing program is designed to bring together small, similar producers and market them as a group with a product portfolio. The format offers buyers, restaurants, and stores a larger variety of products than if each producer was marketing individually. CADE also works to educate the public about the importance of buying locally and supporting these producers.

Edible Brooklyn www.ediblebrooklyn.net
Edible Brooklyn celebrates the borough's diverse food and delicious culture. Brimming with engaging stories and enticing photography, Edible Brooklyn defines and honors Brooklyn cuisine. But it's much more than glam-shots and restaurant reviews. This is a magazine with an opinion, one that advocates for preserving food traditions, savoring food experiences, and pulling back the curtain on where Brooklyn's food comes from and how it gets here.

Edible East End www.edibleeastend.com
By celebrating the harvest of the Hamptons and North Fork, season by season, Edible East End is becoming a gravitational center for a whole universe of food festivals, culinary traditions, and new food businesses. The quarterly publication shares in a long history of farmers, fishers, poets, and happy eaters moved by freshly dug steamers, ears of sweet corn still warm from the field, Long Island duck, and the East End's blissful culinary experience.

Edible Finger Lakes www.ediblefingerlakes.com
Edible Finger Lakes is a new culinary magazine featuring Central New York. The mission of the publication is to promote local foods and festivities and to persuade people living in the region, and those who visit, that fresh food from the area is the most delicious, exciting, and healthy choice when it comes to the plate or the pantry.

Edible Manhattan www.ediblemanhattan.com
This September the publishers of the mouth-watering Edible East End and Edible Brooklyn are serving up Edible Manhattan, too. More investigative journalism than food porn, more historical profile than restaurant gossip, Edible pulls back the curtain on our food to reveal every spellbinding, unctuous tale in town. It's a grassroots revolution that sates a hunger left by other food mags.

Fair Food www.whitedogcafefoundation.com
Fair Food is dedicated to bringing locally grown food into the Philadelphia marketplace and promoting a humane, sustainable agriculture for the Greater Philadelphia region.

The Greenhorns www.thegreenhorns.net
Inspired and directed by Severine von Tscharner Fleming, The Greenhorns is a documentary film that exposes the lives of America’s young farming community. As the nation experiences a groundswell of interest in sustainable lifestyles, the Greenhorns team sees the promising beginning of an agricultural revival. It is the filmmakers’ hope that by broadcasting the stories and voices of these young farmers, they will inspire another generation of optimistic agrarians.

The New York Coffee Society danielhumprhies.typepad.com/coffee | road2epiphany.wordpress.com
The New York Coffee Society is an organization whose primary purpose is to allow people in the New York area to cup coffees together. The Society seeks and tastes coffees from the top US roasters, who generally source beans directly from small, environmentally responsible producers. The Society is non-commercial and welcomes new members interested expanding their knowledge of coffee, from farm to cup.

At New Amsterdam Market, the Society will feature coffees from small, independent roasters in New York City or planning to start operations here in the near future, including Ecco Caffe, Gimme! Coffee, Cafe Grumpy, and the Vermont Coffee Company. In keeping with a 19th Century New York City public market tradition, proceeds from coffee sales will be dedicated to charitable purposes, including support of the market and a donation to Bikes to Rwanda.

The Watershed Agricultural Council www.nycwatershed.org
The Watershed Agricultural Council (WAC) is a non-profit organization with the mission to support the economic viability of agriculture and forestry through the protection of water quality and the promotion of land conservation in the New York City watershed region. WAC is funded by New York City, USDA Forest Service and other federal and foundation sources.

New York Chefs

New York Chefs at the market will include Alejandro Alcocer of Brown, Patti Jackson of Centovini, Caroline Fidanza of Diner, Ignacio Mattos of il Buco, Phillip Kirschen Clark of Jimmy's No. 43, Jason Hicks of Orsay, Frank DeCarlo of Peasant, and Darren Pettigrew of Stella Maris will prepare market fare with regional, seasonal ingredients - more info coming soon...

Barbara Mensch

Award winning photographer Barbara Mensch will be present to sign copies of SOUTH STREET (Columbia University Press, 2007). The book chronicles the lives of the Fulton Fish Market workers from the turbulent years when the Seaport was transformed into a shopping mall district until the fish market's recent relocation to the Bronx. The message of SOUTH STREET is truly universal, posing the questions surrounding progress and change. Its images are a potent depiction of the work that took place in the market's historic structures, and evoke their potential for renewal and reconnection to daily life.

Ms. Mensch is represented by Bonni Benrubi Inc 41 E 57th. Street Her current show South Street - based on the early years photographing the waterfront - is now on exhibit at the South Street Seaport Museum, 12 Fulton Street.