JESSICA MERRILL

Dining: Fresh Start

Driving up the road that leads to the Blue Hill at Stone Barns restaurant, you see many of the ingredients for its menu items: Chickens roost on the lawn, cows graze in a distant field, and pigs root in the woods. The year-round greenhouse (and, during the summer, the 4-acre garden) brims with lettuce, beets, […]

FrontRunner: Robust Brews

Barley wine, an English-style brew, has more in common with lager than Cabernet, although its association with wine does not end with the name.  Because barley wine has a high alcohol content (about 10 percent compared to 3.5 percent to 5 percent for most lagers) and is made with more hops than a typical beer […]