Deanna Fox
- Chief Executive Officer, New York Farm Bureau
New York
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Articles by Deanna Fox
Halal a growing presence in Capital Region food scene
Albany's Central Avenue corridor is the heartbeat of the region. Everything enters here, everything emanates from here. To see how Albany and the greater Capital Region are changing, look to the shops and restaurants that bring life to the staid brick buildings that line Central Avenue and its side streets. Caffe Italia, bedecked in a hazy Venetian blue, harkens to a time when Italian immigration swept through the Capital Region.
Cooking up assistance for flood victims
Fields brimming with vegetables and grazing cattle were a symbol of Schoharie County. In 2011, those images were replaced with scenes of devastation. When Hurricane Irene and Tropical Storm Lee battered New York, the Schoharie Creek basin became ground zero for flood damage. Muddy water infiltrated every corner of the valley and small farms were particularly susceptible. "We were evacuated in the flooding.
How to make Sublime Doughnuts at home
Making donuts at home is actually a simple process that can be conquered by almost any amateur baker. Sure, maybe it's not as simple as making a run to a local donut shop to pick out your favorite dozen, but frying donuts at home means you can experiment with flavors and toppings - just like Kamal Grant of Sublime Doughnuts in Atlanta, Georgia, does in his shop.
Hospitality personality Marty Keary on Old Daley's growth, personal anxiety
Anxiety, said Keary, is “smiles on the outside, nervous on the inside.” The draw to hospitality is magnetic for those suffering with anxiety; Keary said his “people pleasing” tendencies, while genuine and authentic to his personality, are also coping mechanisms for dealing with anxiety. Keary’s best friend since sixth grade in Speigletown, Jim Pettit, first hooked him into the hospitality industry.
In time of food insecurity, Capital Region colleges step up
“I think it’s a cool opportunity to be involved with a club on campus that also interacts with the community,” Martino said. “It allows us to give back while we are here.” Martino joined FeedMore as a sophomore during the college’s annual club fair. It is a small club of three students, but those three students actively work with Miller and the dining hall program to bring quality food to communities who need it in Saratoga Springs.
7 hacks, tricks and gimmicks to prevent onion tears
American poet and writer Carl Sandburg is commonly attributed with the following quote: "Life is like an onion. You peel it one layer at a time, and sometimes you weep." Sandburg might have been onto something as far as life advice goes, but when it comes to slicing onions for a meal, must tears be required? Plenty of people have hacks they swear by for tear-free onion cutting, and we decided to give a few of the more promising methods a try . But first, why do onions make us cry?
How the oldest onion farm in the country grows prize Texas onions
After more than four generations of growing onions in the arid landscape of west Texas, Bruce Frasier, head of Dixondale, knows a thing or two about growing a perfect onion. "The best thing a farmer can put on his crop is his shadow," Frasier says. That's right: Time spent in the field, hands-on with the crop, working directly with the laborers is the crux of their success.
How the oldest onion farm in the country grows prize Texas onions
After more than four generations of growing onions in the arid landscape of west Texas, Bruce Frasier, head of Dixondale, knows a thing or two about growing a perfect onion. "The best thing a farmer can put on his crop is his shadow," Frasier says. That's right: Time spent in the field, hands-on with the crop, working directly with the laborers is the crux of their success.
How the oldest onion farm in the country grows prize Texas onions
After more than four generations of growing onions in the arid landscape of west Texas, Bruce Frasier, head of Dixondale, knows a thing or two about growing a perfect onion. "The best thing a farmer can put on his crop is his shadow," Frasier says. That's right: Time spent in the field, hands-on with the crop, working directly with the laborers is the crux of their success.
How the oldest onion farm in the country grows prize Texas onions
After more than four generations of growing onions in the arid landscape of west Texas, Bruce Frasier, head of Dixondale, knows a thing or two about growing a perfect onion. "The best thing a farmer can put on his crop is his shadow," Frasier says. That's right: Time spent in the field, hands-on with the crop, working directly with the laborers is the crux of their success.
How the oldest onion farm in the country grows prize Texas onions
After more than four generations of growing onions in the arid landscape of west Texas, Bruce Frasier, head of Dixondale, knows a thing or two about growing a perfect onion. "The best thing a farmer can put on his crop is his shadow," Frasier says. That's right: Time spent in the field, hands-on with the crop, working directly with the laborers is the crux of their success.
How the oldest onion farm in the country grows prize Texas onions
After more than four generations of growing onions in the arid landscape of west Texas, Bruce Frasier, head of Dixondale, knows a thing or two about growing a perfect onion. “The best thing a farmer can put on his crop is his shadow,” Frasier says. That’s right: Time spent in the field, hands-on with the crop, working directly with the laborers is the crux of their success.
5 onion recipes to add to your kitchen repertoire
Who doesn't love a good onion recipe? Turns out, not many. According to the USDA Economic Research Service, onions are the third most-consumed vegetable in the U.S, behind just tomatoes and potatoes. San Antonio-based pastry chef Sofia Tejeda lives in the heart of Texas onion country, not far from the Carrizo Springs-based Dixondale Farms, which is one of the largest onions farms in the nation.
5 onion recipes to add to your kitchen repertoire
Who doesn't love a good onion recipe? Turns out, not many. According to the USDA Economic Research Service, onions are the third most-consumed vegetable in the U.S, behind just tomatoes and potatoes. San Antonio-based pastry chef Sofia Tejeda lives in the heart of Texas onion country, not far from the Carrizo Springs-based Dixondale Farms, which is one of the largest onions farms in the nation.
5 onion recipes to add to your kitchen repertoire
Who doesn't love a good onion recipe? Turns out, not many. According to the USDA Economic Research Service, onions are the third most-consumed vegetable in the U.S, behind just tomatoes and potatoes. San Antonio-based pastry chef Sofia Tejeda lives in the heart of Texas onion country, not far from the Carrizo Springs-based Dixondale Farms, which is one of the largest onions farms in the nation.
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