Edible Berkshires



Congratulations to MAX GITLEN, the new butcher at THE MEAT MARKET. They report that Max sees his job as an “opportunity not only to provide a great product but to further the aspirations of local food, to provide the highest quality food to all people, to keep the lines visible between producer and customer and to build a community that can thrive on these principles.”


BERKSHIRE BLUE CHEESE: Handcrafted blue cheese made right in Berkshire County! WWLP Ch. 22 in Springfield, in a weeklong series called “Mass Appeal,” featured owner Ira Grable and his daughter Rori demonstrating how this wonderful cheese is made. To see the video, go to: WWLP.com/dpp/mass_appeal/taste/berkshire-blue


BERKSHIRE ORGANICS MARKET of Dalton, MA, was named one of the Top 12 Right to Know Grocers in North America by Organic Consumers Association (OCA). Berkshire Organics was selected from a field of more than 150 stores. The store requires signed affidavits verifying that manufactured products, ingredients and feed used by livestock farmers are GMO-free. Congratulations to Aleisha and Brian; keep up the good work!

Congratulations to HAVEN, café and bakery; H. R. ZEPPELIN, chocolatier; and PATISSERIE LENOX, café and bakery, all of whom opened new stores in Great Barrington this summer. Continued success!


We look forward to the opening of the new 528 CAFÉ in the old Friendly’s building on Rte. 7 in Great Barrington.

The successful husband-and-wife team, Theresa and Joe, owners of THERESA’S STOCKBRIDGE CAFÉ and the MAIN STREET CAFÉ in Stockbridge, are expanding south. Think it’s a trend? They will serve breakfast, lunch and dinner as well as ice cream.


RUTH REICHL and MICHAEL POLLAN chose Bell and Anchor, in Great Barrington, for their Smithsonian Magazine–sponsored conversation about food. Yeah, we think it’s ’cause Smithsonian chose Great Barrington as the No. 1 small town in America in 2012. Story at: SmithsonianMag.com/arts-culture/Michael-Pollan-and-Ruth-Reichl-Hash-Out-the-Food-Revolution


Two new coffee bars have opened in West Stockbridge: the SHAKER DAM COFFEEHOUSE and GALLERY at 2 Main St. and the NO. 6 DEPOT ROASTER AND CAFÉ, in the old train station. Both use specially sourced beans and intricate preparation to produce their coffee drinks. We wish them both much success in the wonderful town of West Stockbridge.


Not to rest on their laurels, Jefferson and Klara of KLARA’S GOURMET COOKIES have added to their shortbread offerings: Chocolate & Sea Salt. Bravo!


Beekeeper JAN JOHNSON of BERKSHIRE WILDFLOWER HONEY has moved her farm to Mill River, MA. She has added livestock and has been certified as an organic vegetable farm. We wish her continued success.


BRIAN ALBERG of the RED LION INN, Stockbridge, will participate in the WGBH Boston Chefs Gala for the Food & Wine Festival on Sept. 19, joining 20 chefs at an elegant buffet dinner. WGBH.org/foodwine/festival_chefsgala.cfm On Oct. 18 in Boston Brian will also join 10 renowned chefs to prepare an exclusive dining event “Taste America” to benefit the James Beard Foundation. JBFTasteAmerica.org/event/boston.


RELISH has opened at 117 Fenn St., Pittsfield, serving breakfast and lunch M–F 8am–3pm, Sa 8am–1pm. Owner Joe Renzi (former owner of Hot Dog Ranch) and Mark Ferdyn serve salads, sandwiches, burgers and, of course, hot dogs. Bon appétit!


CHRISTOPHE JALBERT has been named executive chef at the ROUTE 7 GRILL in Great Barrington. A practitioner of farm-fresh sourcing and adept at down-home cooking! Welcome to the Berkshires!


BERKSHIRE FOOD GUILD has been founded by five young food professionals. They will showcase and teach farming, butchering and crafting skills. They have sponsored several events this summer and plan more this fall, including dinners and workshops. Good luck, Jake, Jazu, Jamie, Brian and Jill. BerkshireFoodGuild.com


Our condolences to the family of GEORGE WILLIAM WILDE of HIGH LAWN FARM in Lee, MA. His survivors include our Edible community’s beloved Lila Berle of Stonehedge Farm in Great Barrington.


CANYON RANCH AND BERKSHIRE HEALTH SYSTEMS have partnered to introduce a “Life Enhancement Program” to the community. The 12-week program is based on Canyon Ranch’s approach of wellness education, including nutrition, exercise, stress reduction, etc.  Staff at Canyon Ranch will train staff at BHS to run the program at BHS facilities. – The first session will begin in September. For details, see BerkshireHealthSystems.org/body_bmc.cfm?id=27&action=detail&ref=293


We were sorry to hear, just as we went to press, of plans for the MISS ADAMS DINER to close its doors on August 15. Opened in 1938, it operated for 75 years in North Adams, MA. An Edible Berkshires tip of our hat to all the proprietors who kept the orders coming for all those years—simple, fresh food prepared on the spot.


The Local, with a sandwich and breakfast menu, at 67 Main St., North Adams, has changed its menu and name to MEDITERRA. Owner Fahri Karakaya’s Turkish heritage inspired the new menu of Mediterranean dishes. Open Tu–F for lunch and dinner plus breakfast on weekends. The Middle Eastern cuisine has been a hit, all prepared in house by Ahmet Alcay, their Turkish chef.


STAAX, a new burger place at 49 Railroad St., Great Barrington, started Memorial Day weekend. Open evenings, seven days a week, 5–9:30pm. Located independently in Martin’s restaurant by his son David. Customers can build their own burgers from a list of great accompaniments. Here’s the beef!


Before farmers’ markets roll up their tents for the winter be sure to check out the new PITTS­FIELD FARMERS’ MARKET (open until Oct. 26 at First Street near Fenn Street) and the new Hillsdale, NY, farmers’ market (through Oct. 12 at the barn in Roe Jan Park). Both offer wonderful venues and groups of providers. Both every Saturday 9am–1pm.


TABLE SIX RESTAURANT has opened inside the Kemble Inn in Lenox, offering service to the public as well as to Inn guests. Open M– Su with a prix-­fixe breakfast and dinner and ala carte lunch. We welcome Chef Ron Reda, former chef of the Clinton White House, to the smaller white house in the Berkshires. The best to Innkeeper Scott, you certainly deserve it!


When Karden Rabin and Tricia Kemmy started FOR THE LOVE OF PIE CO. in January 2013, their goal was to make the best pecan pie that was possible. So they created the recipe and sourced ingredients from the local best:

100% maple syrup from Ioka Valley Farm in Hancock, MA, replaces the usual corn syrup.

  • Eggs, Feather Ridge Farm, Elizaville, NY
  • Vanilla extract, Baldwin Extracts, West Stockbridge, MA
  • Butter, Cabot Creamery, Cabot, VT
  • Flour, King Arthur Flour, Norwich, VT
  • Pecans, Pearson Farms, Genuine, GA (no local pecans available)

“We wanted to improve the entire gustatory experience while making it sugar headache and food coma free,” Karden says.

You can try it at the following farmers’ markets: West Stockbridge, Pittsfield and New Lebanon, NY. For a list of cafés, restaurants, retail outlets or their bakery, visit ForTheLoveofPieCo.com.