Farm delivers food to Culinary Institute of America

Pete Taliaferro holds a bunch of beets and

Pete Taliaferro holds a bunch of beets and talks about his organic produce at Taliaferro Farms in New Paltz. (Oct. 24, 2012) Photo Credit: Rory Glaeseman

Hudson Valley farmers deliver food to the Culinary Institute of America for its classrooms and kitchens. Pete Taliaferro of Taliaferro Farms in New Paltz frequently sells his produce to the Culinary Institute's purchasing manager, Anthony DiBenedetto.

Farm assistant Elder Arita cuts kale from a
Photo Credit: Rory Glaeseman

Farm assistant Elder Arita cuts kale from a field at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Pete Taliaferro holds a bunch of beets and
Photo Credit: Rory Glaeseman

Pete Taliaferro holds a bunch of beets and talks about his organic produce at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Farm assistants Elder Arita and Everardo Martinez cut
Photo Credit: Rory Glaeseman

Farm assistants Elder Arita and Everardo Martinez cut kale at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Farm assistants cut kale in a field at
Photo Credit: Rory Glaeseman

Farm assistants cut kale in a field at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Leafy greens are prepared for delivery to the
Photo Credit: Rory Glaeseman

Leafy greens are prepared for delivery to the Culinary Insititute of America at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

A list of available produce hangs at the
Photo Credit: Rory Glaeseman

A list of available produce hangs at the farm stand at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Pete Taliaferro points out how his farm was
Photo Credit: Rory Glaeseman

Pete Taliaferro points out how his farm was affected by Tropical Storm Irene last year and what tthe farm has done to recover cultivation of produce at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

A farm dog named Hogan waits in the
Photo Credit: Rory Glaeseman

A farm dog named Hogan waits in the farm stand at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Red peppers are ready for the kitchens and
Photo Credit: Rory Glaeseman

Red peppers are ready for the kitchens and classrooms at the Culinary Insititute of America in Hyde Park. (Oct. 24, 2012)

Leafy greens are available for Community Supported Agriculture
Photo Credit: Rory Glaeseman

Leafy greens are available for Community Supported Agriculture members at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Pete Taliaferro carries boxes of sweet pototoes for
Photo Credit: Rory Glaeseman

Pete Taliaferro carries boxes of sweet pototoes for delivery to the Culinary Institute of America at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Sweet potatoes are boxed up at Taliaferro Farms
Photo Credit: Rory Glaeseman

Sweet potatoes are boxed up at Taliaferro Farms in New Paltz and ready to be transported to the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Pete Taliaferro loads boxes of fresh produce at
Photo Credit: Rory Glaeseman

Pete Taliaferro loads boxes of fresh produce at Taliaferro Farms in New Paltz to be delivered to the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Anthony DeiBenedetto examines produce ready for students and
Photo Credit: Rory Glaeseman

Anthony DeiBenedetto examines produce ready for students and chefs at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Small herbs are ready for inspection by Anthony
Photo Credit: Rory Glaeseman

Small herbs are ready for inspection by Anthony DiBenedetto at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Anthony DiBenedetto examines produce purchased from a truck
Photo Credit: Rory Glaeseman

Anthony DiBenedetto examines produce purchased from a truck at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Pumpkins stored at the Culinary Institute of America
Photo Credit: Rory Glaeseman

Pumpkins stored at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Anthony DiBenedetto checks the inventory of produce delivered
Photo Credit: Rory Glaeseman

Anthony DiBenedetto checks the inventory of produce delivered by truck to the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Beets are prepared for delivery to the Culinary
Photo Credit: Rory Glaeseman

Beets are prepared for delivery to the Culinary Institute of America at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

An employee washes leeks ready to be delivered
Photo Credit: Rory Glaeseman

An employee washes leeks ready to be delivered to the Culinary Institute of America at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Students enter the Culinary Institute of America in
Photo Credit: Rory Glaeseman

Students enter the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Eggs from local farmers are delivered to the
Photo Credit: Rory Glaeseman

Eggs from local farmers are delivered to the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Anthony DiBenedetto examines tomatoes ready for kitchens and
Photo Credit: Rory Glaeseman

Anthony DiBenedetto examines tomatoes ready for kitchens and classrooms at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Pumpkins wait to be distributed throughout kitchens and
Photo Credit: Rory Glaeseman

Pumpkins wait to be distributed throughout kitchens and classrooms at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Anthony DiBenedetto examines sweet potatoes from Taliaferro Farms
Photo Credit: Rory Glaeseman

Anthony DiBenedetto examines sweet potatoes from Taliaferro Farms at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

House-made butternut gnocchi at St. Andrew's Cafe at
Photo Credit: Rory Glaeseman

House-made butternut gnocchi at St. Andrew's Cafe at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Lauren Battaglia, 19, of Lagrangeville, prepares her produce
Photo Credit: Rory Glaeseman

Lauren Battaglia, 19, of Lagrangeville, prepares her produce for a pastry class at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Wood-oven roasted K&K Farm chicken with roasted fingerling
Photo Credit: Rory Glaeseman

Wood-oven roasted K&K Farm chicken with roasted fingerling potatoes, pepperonata, and garlic-basil oil at St. Andrew's Cafe at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Students studying in the kitchen prepare food at
Photo Credit: Rory Glaeseman

Students studying in the kitchen prepare food at St. Andrew's Cafe at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Alyssa Rodriguez of Lagrangeville works on her chopping
Photo Credit: Rory Glaeseman

Alyssa Rodriguez of Lagrangeville works on her chopping skills during a class at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Roasted Carrot, apple and Butternut squash soup at
Photo Credit: Rory Glaeseman

Roasted Carrot, apple and Butternut squash soup at the Culinary Insititute of America in Hyde Park. (Oct. 24, 2012)

Greg Steinhauer, 46, cuts garlic during one of
Photo Credit: Rory Glaeseman

Greg Steinhauer, 46, cuts garlic during one of his classes at the Culinary Insititute of America in Hyde Park. (Oct. 24, 2012)

Grilled Meiller Farm Beef with smoked cheddar Gratin,
Photo Credit: Rory Glaeseman

Grilled Meiller Farm Beef with smoked cheddar Gratin, melted leeks, and roasted shiitakes at St. Andrew's Cafe at the Culinary Insititute of America in Hyde Park. (Oct. 24, 2012)

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