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Duncan Family Farms acquires Pedersen Farms

Duncan Family Farms acquires Pedersen Farms

Duncan Family Farms expands operations with acquisition

Duncan Family Farms, a family-owned, multi-regional grower of certified organic and sustainably-grown produce, specializing in baby lettuces, greens, kale and herbs, acquired  Pedersen Farms, a family-owned farm and certified organic grower located in upstate New York.

Duncan Family Farms Makes Big Deal To Expand Organic Operations

Learn why acquisition of Pedersen Farms, a family-owned farm and certified organic grower located in Upstate New York, is a perfect fit.

Cornell Launches New Program To Help NY Craft Breweries

NYS investing $300,000 into Cornell hops breeding program

New hops breeding program will grow, develop signature NY varieties

Cornell AgriTech launches hops breeding program

A $300,000 investment from New York state has paved the way for a new hops breeding program at Cornell AgriTech, which will grow and develop signature New York hops varieties in support of the state’s $3.4 billion craft brewing industry.

Meet the Creators Who Make Craft Whiskey Possible

Meet the Creators Who Make Craft Whiskey Possible Heidi Korb and her father, Russ Karasch, provide craft distillers with custom barrels from Black Swan Cooperage. (Photo by Peter Garritano) “Folks in the craft spirits industry are looking to make differentiated products,” says Dave Green, president and CEO of Skagit Valley Malting in Washington. “You can’t do that with commodity ingredients.” Green supports small-scale distillers, valuing flavor over yield, with locally grown grains like Obsidian, an exotic barley variety originally from Egypt, and Skagit white club wheat, introduced to the Pacific Northwest from Spain in the 1700s. Green’s customers include forward-thinking whiskey makers like

The Grain Reaper: Pedersen Farms - Whisky Advocate

The Grain Reaper: Pedersen Farms Rick Pedersen of Pedersen Farms grows heritage grains and processes them using this antique fanning mill. (Photo by James Farrell ) Rick Pedersen is a very patient man. Case in point: Horton rye, an extra-spicy heirloom rye that he cultivated from a small envelope of seeds from Cornell’s College of Agriculture and Life Sciences for a project with New York Distilling Co. in Brooklyn. Co-owners Allen Katz and Tom Potter approached Pedersen, seeking an heirloom rye with New York ties for their rye whiskey. From that first contact to mashing took seven years, as the few seeds they started with had to be planted, harvested, and repopulated over and over to obtain enough grain to mash and distill.

Hunger: a growing problem in the pandemic | News, Sports, Jobs - Adirondack Daily Enterprise

rlg24@cornell.edu The Regional Food Bank of Northeastern New York provides over 30 million pounds of food a year to 1,000 agencies in 23 counties. It is the only organization of its kind in northeastern New York. To donate, volunteer or find food, visit regionalfoodbank.net. (Provided photo — Regional Food Bank of Northeastern New York) Food security. It’s a term we hear a lot these days. But defining food security can be difficult. There are literally hundreds of definitions and an even greater number of food security indicators. As defined by the United States Department of Agriculture’s Economic Research Service, food security is “access by all people at all times to enough food for an active, healthy life.” More precise definitions include references to food preferences, dietary needs, safety, etc.