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Organic Farmers and Chefs of the Hudson Valley
 Organic Farmers and Chefs of the Hudson Valley
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Organic Farmers and Chefs of the Hudson Valley

Francesco Mastalia, Photographer. With Introduction by Gail Buckland, Foreword by Mark Ruffalo, Preface by Joan Dye Gussow, and text by the 103 subjects of the photographer.

How does one classify a book of photographs of Hudson Valley organic farmers and chefs that includes accompanying text describing what the word organic and the practice of organic farming means to them? Especially if the photographs are taken with the wet plate collodion process developed in 1850 using a handmade wooden box of a camera and an original lens. Is this a farm-to-table epistle, a regional title or a history of photography book? That is the dilemma of your bookseller.

For our concerns, let’s just say it is the sum of all three. It is the locavore ethos of our ancestors to be owned again by their descendants. It is the farm-to-table movement writ large on ambrotypes, the chemicals with their light-sensitive properties mixed and spread by hand on black glass plates to produce one-of-a-kind images of one-of-a-kind people to grace these pages.

In the end you shouldn’t care which category the book Organic Farmers and Chefs of the Hudson Valley is placed in. It is enough that the very intimate portraits of the farmers and chefs of this beautiful and intensely personal book reach out from the page as you gaze into their souls, looking for a place at the table.

This product was added to our catalog on Tuesday 04 November, 2014.
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