Ommegang’s Three Philosophers took a bronze in the “Belgian Other” category and Witte took a bronze in the “Wheat Beer” category The Red Shed’s Jessica’s Red Ale took a silver, in the “Amber/Red Ale” category.
Editorial for January 18, 2019
You may have noticed that Dec. 15 piece in the New York Times, “The Hard Truths of Trying to Save the ‘Rural’ Economy.” In it, reporter Eduardo Porter wrote: “I’ve lived most of my life in big cities. I don’t pretend to understand what it’s like to live in a small town or a family farm, or how it feels when all the jobs in a community seem to be fading away.”
You might expect what follows: It sounds like one of those stories Times reporters periodically transmit from Timbuctoo or some similarly exotic locale. All impressions. As if rural economic development – the War on Poverty, if you will – is all about feelings.
Here’s a more concrete objection: Porter equates Upstate New York – criss-crossed by four lanes, peppered with international airports, abounding with excellent colleges and universities, a couple of hours from the largest metropolitan economy in the country that also happens to be the center of the financial universe – with Harrison, Neb., wherever that is.
5TH ANNUAL CONFERENCE ON FOOD, FARMING
By JIM KEVLIN • Special to www.AllOTSEGO.com
COOPERSTOWN – Asked today for “key factors to success,” four panelists from the local brewing industry spoke as one: Quality, quality, quality and quality.
“It all starts with quality,” said Roger Davidson, Council Rock Brewery founder. “It is fun … (but) I try to do the best I can every single day for consistent quality.”
“If quality isn’t the top of mind, you shouldn’t be a brewer,” said Ommegang’s Phil Leinhart, who has been cited in international competition as the “best in the world” of brewmasters at mid-size operations.
Aaron MacLeod, director of Hartwick College’s Center for Craft Food & Beverage, expanded that to include “the value chain” — hops, barley, malt, all the products that go into beer making.