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The Food Issue

November / December 2024

Read our latest issue below, or keep scrolling for behind the scenes pictures, videos and information.

How often do you thank people?

Answering that question isn’t always so easy. Most of us don’t want to think of ourselves as being ungrateful, but we also want to make sure we express our gratitude.

So as we wrap up 2024, we’d like to use this page to thank some of the people who make this magazine, and everything else we do, happen.

Thank you for an incredible year:

Our spouses. We are so fortunate to have such supportive spouses. They’re so kind and patient during our endless workdays and multiple events. Plus, they make sure we eat regularly.

Our business partners (a.k.a. advertisers). We truly enjoy working with you. We appreciate your support, admire your dedication to our community and feel just as invested in helping your business succeed as you do ours. You’re one of the main reasons we’ve grown from a circulation of 15k at the start (May 2022) to just under 22k at the end of this year.

Our readers. We love hearing from our faithful readers who eagerly await each new issue, many reading it cover to cover. We’re amused when you quote our videos to us at events. We enjoy reminiscing about your favorite articles. And we always appreciate (and use!) your story suggestions.

Our cultural partners. The Pound Ridge Partnership, Caramoor, The Bedford Playhouse, Katonah Museum of Art, Jacob Burns, The Pleasantville Music Festival, Lewisboro Pride. Some of you have believed in us since day one. Others have happily jumped on board and been pleasantly surprised by the quality of our work, especially our video production.

Lane Press. The best printing partner a publishing company could have. We’re constantly amazed with your incredible customer service and professionalism.

Nicole Patten. Our amazing partnership manager who has seamlessly and skillfully stepped up to help us run the sales team and manage our numerous partnerships.

Our staff & contributors. Wow. You believed in us so much that you chose to take a front row seat on this wild adventure. Your skills and dedication have helped us grow tremendously. Our masthead is bursting at the seams, and we’re grateful you’re on it.

Steven & Joel. Our “money guys” who make sure our taxes/bills get paid, our bank account remains in the black and our CRM system does what it’s supposed to do.

Scott Gillespie. Without you, we wouldn’t have a lab, and it’s become one of the major keys to our success. You always blow our mind, and we’re eternally grateful.

Coffee. You know why.

Our web hosts. Thank you for giving us a digital platform to connect even more people. Oh, and for not crashing too often.

Fred Marlett. Our redesigned app is all because of you. All of northern Westchester should thank you for getting them connected.

Tal, Eli, Vinny, Emma. You always keep us on our toes. And some of you even contribute to the magazine from time to time. We’re not sure if “grateful” is the right word, but we’ll go with it.

Scout, Luna & Frieda. You’re great listeners and never give bad advice (or any advice, if we’re being honest). We enjoy the cuddles and appreciate the endless love and laughter.

Gia Miller & Justin Negard

Editor-in-Chief & Creative Director / Co-Publishers

It’s holiday baking season. Ready to try out some new cookie recipes?

Click here to get all six recipes from our resident cookie-making guru, Josephine D’Ippolito.

A Day at the Culinary Institute of America (CIA)

Writing & Photography by Justin Negard It all starts with a bowl of grapes. “Is that it?” you think to yourself. “I came here for a handful of purple grapes and a bottle of water on a lunch tray?” After all, this is the Culinary Institute of America (CIA)—the oldest, and some would argue the best, culinary school in America, ...

7 Things You Can Do with Leftovers

By Kayla Schmidt Leftovers are inevitable most of the time, but they also lead to immense food waste. Our country in particular suffers from this; according to the U.S. Department of Agriculture, 30-40 percent of the food supply in the United States is waste. But there is so much you can do with leftover meals and scraps that can help ...

New York Whiskey Sour

By Dr. Elixir Photography by Justin Negard I loved and collected wines for many years before adding cocktails to the list of alcoholic beverages I enjoy. This one is the perfect marriage of the two, with the red wine adding another layer of flavors to a traditional old-fashioned. To me, this cocktail is just like New York: lots of flavor ...

7 Things You Should Make from Scratch

By Gia Miller When time is of the essence, it seems easier to grab the can, jar, bag, packet or box of food. However, ditching packaged food is better for your health (no additives or preservatives) and your tastebuds. All recipes below can be made in 15 minutes or less, except for the beans, which have about 15 minutes of ...

7 Things You Can Do With Ginger

By Kayla Schmidt Ginger has countless benefits. It can reduce inflammation, boost your immune system, help with weight loss and provide relief from nausea and indigestion. Plus, some research has shown that it can improve brain function and protect against Alzheimer’s as well as protect against cancer. It contains Vitamins C, B6 and B3, along with a smidge of Vitamin ...

How to Master Small Talk

And look forward to networking events, holiday parties and more Writing by Susan Trumpbour Artwork by Joe Halperin Oh, the joy of small talk! Said (almost) no one ever. The Oxford Dictionary defines small talk as “a polite conversation about unimportant or uncontroversial matters.” In other words, it’s chatting about stuff that won’t rock the boat, especially at social gatherings ...

Carving A New Life

By Gia Miller Photography by Justin Negard "I knew this guy,” is often the start of a great story. And this one is no different. “I knew this guy,” says Nick Cambareri in his thick Italian accent. “I was working at his house, and I told him about my wood bowls. He goes, ‘Maybe you can sell them at the ...

How to Make the Perfect Cup of Coffee

By Courtney Davis Walker Today, coffee is having a moment. Okay, let’s be real, coffee is always having a moment. Coffee is popular worldwide for its energizing effects, taste and social aspects. But is there a magic formula for making that perfect cup? How long do you brew? How hot is too hot? What about the beans? Grind size? Brewing pressure? ...

Miss Mona Makes Ice Cream

Writing by Kayla Schmidt Photography by Jonathan Baskin W ho doesn’t like ice cream? It can serve as a sweet treat, a midday snack or even a way of bringing people together. Mona Lipson, owner and creator of Miss Mona Makes Ice Cream, began making/delivering ice cream during lockdown, and just one year later, she was officially in business. Why ...

Veda Spirits

Writing by Max Chwatko Photography by Gil Vaknin Pound Ridge resident Adam Starowicz, founder of Veda Spirits, took an unconventional approach to the world of spirits by creating a liquor made from an ingredient you’d never expect—mushrooms. With a background in culinary arts and experience running the former Oak Forest Farm in Pound Ridge, the new Cucumber Hill farm in ...

Sweet & Salty Queens

Writing by Gia Miller Photography by Jonathan Baskin Pastry chef Terri Driesbach has spent 25 years honing their craft. When they got sober 20 years ago, they, ironically, switched from bakeries to restaurants, even though, as they admit, it wasn’t a healthy environment for them. When they met their now-business and life partner Leah Guarino in 2019, the two began ...

Captain Cooks Food

Writing by Kayla Schmidt Photography by Jonathan Baskin Perfectly enhancing the flavor of a dish so it can reach its full potential isn’t easy. But Chris Busone, creator and owner of Captain Cooks Food, has become an expert in that department, and he’s shared his tips and tricks since 2016. How long have you been in business? I’ve been in ...