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Business Briefs: Salisbury Bank scholarship program; Dan Smith at James Beard Foundation; Greylock donates to United Way

In addition to long-term partnerships with regional farms and food producers, Dan Smith, chef at John Andrews Farmhouse Restaurant, created his own garden on the property, which supplies additional produce for the restaurant.

Salisbury Bank 2016 scholarship program

Lakeville, Conn. — Salisbury Bank is accepting applications for its annual Time to Shine scholarship program. Multiple scholarships may be awarded in the amount of $2,500 each to assist eligible students seeking a college degree in a variety of programs. The ideal candidates will be students of academic achievement who possess a variety of interests and leadership experience, show consistent community involvement, and the desire to make their world a better place.

Eligible students must be residents of Litchfield, Berkshire, Columbia, Dutchess, or Orange counties, and must be currently enrolled in a public high school, vocational, or technical school; be a homeschool student affiliated with such a school; or be a graduate or GED recipient of an eligible school district and entering the first year of college. Applicants must be planning to enter an accredited college or university as first-year undergraduate students for the 2016/17 academic year. Applicants will be evaluated according to a 100-point system that takes into account financial need; academic achievement; community service; volunteerism; and leadership.

Completed applications and transcripts must be received by the Scholarship Committee by 5 p.m. on Monday, May 2. Application packets are available online or at any of the bank’s locations.

–E.E.

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Dan Smith to visit James Beard Foundation

South Egremont — On Tuesday, April 19, at 7 p.m., Chef Dan Smith of John Andrews Farmhouse Restaurant will head to the James Beard Foundation in New York City to present his second solo dinner there.

Smith has been the chef-owner of John Andrews Farmhouse since 1990. Smith has been a member of the James Beard Foundation for six years and, since 2010, has been presenting dinners there with a team of chefs from the Berkshires. Dubbed the “architect of modern Berkshire cooking” by Travel and Leisure in 2004, Smith purchases from more than 50 farms in the Berkshires, Hudson Valley and Connecticut for his 73-seat restaurant. In addition to long-term partnerships with regional farms and food producers, Smith created his own garden on the property, which supplies additional produce for the restaurant.

Dinner menu ingredients will be sourced from Barrington Coffee Roasters, Berkshire Blue cheese, Berkshire Mountain Bakery, Berkshire Mountain Distillers, Berkshire Wildflower Honey, Berle Farm, Blue Hill Farm, Cricket Creek Farm, Farmer Ground Flour, High Lawn Farm, Honey Dog Farm, Hudson Valley Duck Farm, Indian Line Farm, John Andrews Farmhouse’s garden, Lila’s Farm, the Meat Market, MX Morningstar Farm, Rawson Brook Farm, Rock City Mushrooms, Taft Farms, and Zinke’s Farm.

The price of the dinner is $130 per person for James Beard Foundation members and $170 per person for the general public. The evening will begin with an assortment of hors d’oeuvres and a seated tasting menu will be served at 8 p.m. For reservations and more information, call (212) 627-2308.

–E.E.

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Greylock donates $126,509 to United Way

Pittsfield — Greylock Federal Credit Union has announced that its annual Berkshire United Way campaign raised a total of $126,509. Greylock employees donated $87,404 through payroll deductions and raised an additional $8,105 through fundraisers. Two-hundred fifty-seven employees (93 percent) donated to the 2015 campaign drive. Greylock provided corporate support for the campaign with $31,000 plus half the cost of the 2015 Ford Fiesta donated for the annual car raffle through Greylock’s partnership with Johnson Dealerships.

–E.E.

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