Hudson Valley Omnivore

Bagels: Three Shops, Three Answers to the Same Question Bagels, bagels, bagels - there is no question, it's always bagels. In the finale of the Flour installment series, Paul digs into 400 years of bagel history (yes, there was a bagel cartel, and yes, there was a bagel famine) and profiles three Hudson Valley shops taking completely different approaches: Circles Bagels' naturally leaven...

This episode isn't just about the history—it's about reclaiming the craft of pasta through local artisanal grains, ethical sourcing, and innovative techniques. Whether you're a home cook, a professional chef, or a curious foodie, you'll walk away with a new appreciation for the stories behind every strand of pasta—and the opportunities that come with applying these lessons in y...

In this episode, we explore the art and science of pizza making, focusing on local ingredients, traditional techniques, and the journey from pop-up to brick-and-mortar restaurant. Our guest shares insights on flour selection, dough fermentation, and building a community around artisanal pizza in the Hudson Valley.

In this episode of Hudson Valley Omnivore, Paul Franetovich explores the rich history and cultural significance of flour, the ongoing grain renaissance in the Hudson Valley, and the importance of local sourcing and high-quality ingredients in baking. The conversation delves into various baking techniques, the evolution of flour production, and the future of grain economies, highlighting the commun...

Join us as we dive deep into the food scene here in the Hudson Valley—we're talking about more than just what's on your plate. We want to explore the culture behind the food and get real about the business of the amazing people who are making it all happen. ​ This isn't your typical, stuffy food review show. Forget the critics; we're here to be genuine fans! ​ Every episode, we...