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Berkshires inn. Lodge & pool are OPEN! Main house closed for RENOVATIONS; follow along!
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When The B’s Larry Carlat asked food writer extraordinaire Ann Volkwein what was catching her attention lately, she certainly had a few thoughts…

There’s Rachel Broder turning excess flour into breads, borscht, and Ukrainian Jewish treats at her new BREADNIK stand at the Pittsfield Farmers Market. Sourdough bagels at Hexagon in North Adams. Whimsical, locally foraged gin at Forager Distillery. David Israelow popping up around the region while we impatiently await Four Corners. And that’s before we even get to Hudson.

There are banh mi, strudels, seafood towers and head-cheese baguettes; a beloved Becket institution with a serious new chef in the kitchen; food trucks and cocktails overlooking the hills at Avaloch; Oaxacan street food in Great Barrington; a nearly perfect breakfast sandwich in Lenox; Filipino lunches in Sheffield; and a farmstand worth crossing state lines for.

In other words: come hungry.

🍴 Head to the link in our bio to read The Great Berkshires Food Ramble for Ann’s tasting menu of restaurants, pop-ups, food trucks, markets, and more to put on your list.

✍️ @annvolkwein 
📸 @avaloch.inn by @triciamccormackphotography | @cellolenox | @fourcornerschatham by @luca.pearl.khosrova | @loslopeztacotruckllc2024 

#berkshiresfood #berkshirerestaurants #hudsonvalleyrestaurants #wheretoeatberkshires #lifeintheberkshires
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I’ve been granita obsessed this summer, and the minute  I saw these softball-sized sugar melons at @paleysfarmmarket, I knew exactly what I was going to do with them. 

I topped the granita with whipped cream and fresh mint and we ate these before dinner because why not! 

Melon Granita - serves 4 to 6
4 cups fresh cantaloupe cubes
1/2 cup water 
3 tablespoons lime juice
3 tablespoons granulated sugar, plus more to taste 
Pinch of salt 

Combine everything in a blender and blend on high until smooth, 15 to 30 seconds. Taste and add more sugar as necessary. You want the granita mix to taste fresh, tart and pleasantly sweet, and  might need an extra tablespoon of sugar if your melon wasn’t particularly ripe. 
Pour into a baking dish and freeze until ice crystals appear, about 1 hour. Scrape from the edges with a fork, then return to the freezer and scrape every 30 minutes until frozen and fluffy. Scoop into melon shells or serve in bowls topped whipped cream and a mint sprig!
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This season is all about flavor, in every sense of the word. 🧀

Welcome to The B’s High Summer 2026 issue, where you’ll spend an afternoon with @chefjamesgop @heirloomfire whose unforgettable open-fire feasts have become the stuff of Berkshire legend. You’ll pull up a chair at restaurants where food builds community, chase down the region’s very best ice cream, and discover the people, places, and stories that make summer here unlike anywhere else.

Plus:
🍦 The Great Berkshires Food Ramble
🚒 Cooking at the firehouse
🍄 Foraging with @ianpurkayastha
🎶 @radiorahill ‘s perfect Berkshire summer
🏕️ Endless summer camp memories
🌿 Local life, happenings, voices, and so much more.

Whether you’re a lifelong local or just passing through, we hope these pages inspire you to take the long way home, try somewhere new, linger over dinner, and fall a little more in love with the Berkshires.

Read the stories now at thebberkshires.com, or pick up your own print copy around the county.

📸 Cover photography by @its.abigailfenton 

#thebberkshires #lifeintheberkshires #berkshiresculture
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