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Wednesday, October 7, 2026

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Laurily Epstein

Laurily Epstein, an Iowa native, has lived in the Berkshires since 2001, and was a second-homer before then. Her Ph.D is in political science, which she taught at Rutgers before her stint at NBC news, where she worked on polling and election projections. A widow, she has two children and three grandchildren. She serves on the boards of Berkshire Grown, Berkshire Natural Resources Council, Green Berkshires, and Project Native.

written articles

Food

Culinary Adventures: Double Decker Farm, founding member of GB Farmers Market

Their philosophy is to not grow more than they can sell. They scrutinize what sells, and if a crop does not make money, it’s dropped the next year. “With 2 ½ acres of growing land, everything has to work.”
Food

Culinary Adventures: Indian Line Farm, CSA pioneer

This year there are 140 members who pick up their shares on Tuesday or Friday from June 1 through to the end of October. Indian Line also offers working shares, which is a discount in exchange for 30 hours of work on the farm. Some people will work the barn on pickup days, and others help in weeding or harvesting.
Food

Culinary Adventures: Markristo Farm, a family enterprise

Farming in Columbia County has changed remarkably in the last 25 years. When we got started, there was just Ted Dobson, Hawthorne Valley, and us. Today? Every little town has a farmers market.” -- Martin Stosiek of Markristo Farm
Food

Culinary Adventures: Laura Meister’s Farm Girl Farm

There are many paths to becoming a farmer but Meister’s struck me as delightfully unusual – she majored in Art History at the University of Pennsylvania, and went on for a Masters degree in the same field at Tufts.
Food

Culinary Adventures: Hosta Hill Farm, a source for sauerkraut and kimchi

Unlike many farmers, the couple does not have an off season because they produce their products all year long, selling at winter farmers markets and wholesale. As Elling says, “Buying our products is not just for consumption — it’s an investment in local agriculture and business.”
Food

Culinary Adventures: It must be spring. Farmers’ Market opens

The Great Barrington Farmers Market took over the train station on Saturday mornings for years, but moved to the fairgrounds last year. This year they have an arrangement with Great Barrington’s fairy godmother, Jane Iredale, who is generously leasing them space on her company’s conveniently located property, with a lot of room for parking.
Food

Culinary Adventures: Daire Rooney, resourceful chef at locally sourced Allium

There is a fresh menu every day so no matter how regularly you dine at Allium, there’s always something new to taste. "I like food that’s fun and interactive." -- Allium chef Daire Rooney
Food

Culinary Adventures: Oakhurst Diner in Millerton, New York

Once upon a time, an original box car diner, made in New Jersey in the 1940s, it was brought to Millerton to replace an inn owned by the Hotchkiss family that had burned down. Today, much of the original diner remains the same, so you’re forgiven if you feel as if you’ve entered a time warp.
Food

Culinary Adventures: The eponymous Preservation Society and P.S. Bistro

Chef and owner Christophe Jalbert places a high premium on local ingredients on his menus. In a short time that he has owned the former Route 7 Grill, Jalbert not only developed solid relationships with 40 or more farmers in the area, but the people who come to his restaurants expect locally grown food prepared to show off its high quality.
Food

Culinary Adventures: Big W’s, mind blowingly delicious barbecue – with a sense of humor

Warren Norstein (Big W), born and bred in Brooklyn, ended up as a barbecue chef in Wingdale by accident. People typically do a double take when they learn that Norstein worked for 16 years as a chef in high-end New York City French restaurants.
Food

Culinary Adventures: John Andrews, a farmhouse restaurant

The full name of Smith’s restaurant is “John Andrews, a farmhouse restaurant.” Thus it is not surprising that each week Smith presents a special menu highlighting the bounty of a local farm. Recently the menu featured Susan Sellew’s Rawson Brook Farm goat cheese.
Food

Culinary Adventures: Bizalion’s Fine Food

The café radiates a European ambience. Look around at lunch time. Were it not for the weather, you could almost be in Provence.
Food

Culinary Adventures: Great Barrington Bagel, more than just a good nosh

One frequently hears comments like “their chopped liver is as good as my grandmother’s” or “even my mother couldn’t make chicken soup that good.”
Food

Culinary Adventures: Thanksgiving with the chefs

"Our Thanksgiving menu highlights childhood favorites, such as sweet potato fluff with marshmallows, and creamed onions.” -- Amy Hagerty of the Housie Market
Food

Culinary Adventures: Berkshire Grown Holiday Farmers Markets

There will be more than 40 vendors at the holiday markets. Booths for farmers are so popular that there is a waiting list for vendors. The Berkshire Grown holiday markets have built a solid reputation for quality of merchandise.
Food

Culinary Adventures: The Coffee Chef at No. Six Depot

Flavio Lichtenthal became obsessed with coffee at a young age, an easy thing to do in Buenos Aires, with its strong Italian community and its concomitant coffee culture.
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