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Artisanal Food and Agriculture

Upstate Cold Brew Works on Expanding Their Eye Opening Mission

June 3, 2025 By Corey Aldrich

Local roasters Upstate’s Cold Brew is on the rise, expanding their distribution and product offerings. A combination of community building, creativity and a drive for a well balanced, eye popping brew are the driving factors behind this dynamic duo’s move to supply your morning routine with a bump of flavorful exuberance and maybe a whole lot more.

Jamel Mosely and Khalid Miller : Co-Owners at Upstate Cold Brew | Image: Provided

Please state your name(s). What is your position in the company? Can you share a little about your educational or experiential background?

My name is Khalid Miller — most folks just call me Kha. I am a Co-Owner of Upstate Cold Brew alongside my brother-in-coffee, Jamel Mosely. Day to day I steer operations and recipe development as the Head Brewmaster in addition to and other cool stuff. Jamel drives brand and community outreach (he’s the people magnet). We both do everything of course – but we tend to lean in those respective directions. I received a Master’s in Education from the College of Saint Rose. I was a School Councilor / Behavior Intervention Team Leader at the Brighter Choice School for Boys in Albany, New York for just over 8 years when I left in spring of 2023. Since 2019 my focus and passion has been on deepening my knowledge of the coffee industry and different brewing techniques – such as cold brew!

Upstate Cold Brew Product Offerings | Image: Provided

Cold Brew is a crowded space. What made you decide to start up the company? Can you tell us about your mission? When did you start?

The seed was planted more than a decade ago: we dreamt of a coffee shop that doubled as a creative studio where aspiring entrepreneurs could hatch ideas and find the tools to build them. But we ended up slamming the brakes on the brick-and-mortar plan, because life had other plans – but we eventually came back around to it, but this time with a different approach. Cold brew concentrate. We made it, gave it to friends and family, they loved it and convinced us to bottle up this magic and share it with the world. We got our big break in 2022 at the Troy’s Riverfront Farmer’s Market where it took off. We now have a thriving community that supports us and is growing everyday and the best part is that our mission hasn’t changed– coffee is still the conduit. We brew to spark connection, fuel creativity, and pour resources back into the community that raised us.

Upstate’s Cold Brew : Concentrate | Image: Provided

Can you share a bit about your process and method? What would you say is the identifying characteristic(s) about UCB?

We start with organically-grown, sustainably-traded beans roasted right here in the Capital Region. In the early days we soaked coarse grounds for 14–24 hours and triple-filtered every batch. Today we scale that same philosophy with a chilled, closed-loop system that extracts in a fraction of the time while locking in a richer, smoother, profile and extending shelf life. The result is a velvety concentrate that’s “eye-opening” strong, yet incredibly smooth and flavorful! 

Upstate’s Cold Brew : Scented Candle | Image: Provided

How are you primarily distributing the product? Do you have additional channels that you are pursuing?

Right now a large percentage of our volume moves through direct-to-customer channels we can shake hands with: the Troy Riverfront Farmers Market every Saturday, plus refill stations and grab-and-go bottles at Emack & Bolio’s in Albany, and in the coffee cocktails at DeFazio’s Pizza and The Whiskey Pickle in Troy.

Upstate’s Cold Brew : Nitro Retail Beverage | Image: Provided

For retail, Honest Weight Food Co-op just gave us shelf space, and other regional grocers are in the pipeline. Online, we ship nationwide from our website at upstatescoldbrew.com, and we’re working through the final hoops to launch an Amazon storefront later this summer. So we are doing our best to get this high quality concentrate to as many people as possible!

Jamel Mosely and Khalid Miller : Co-Owners at Upstate Cold Brew | Image: Provided

BONUS: Anything coming up we should know about? New releases or live tasting events?

Catch us in person in right off Monument Square on Second Street at our booth every Saturday at the Farmers Market in Troy. You can also keep up to date on pop up events and special product releases by following our Instagram page @upstatescoldbrew.

WEB: upstatescoldbrew.com | IG: @upstatescoldbrew

From Corporate Banking to Creative Economy : Creating a Space for Community & Commerce

December 18, 2023 By Corey Aldrich

Last Month I was in Sand Lake for an appointment at the Sand Lake Center for the Arts. Looking for a coffee after I was directed to the Sand Lake Merchant across the street where I was happily surprised to see a thriving creative economy outpost and collaborative business model. I took a few minutes to talk to owner Amanda Goyer about her vision and what pried her away from a successful career in the banking industry.

Amanda Goyer : Owner and Curator at Sand Lake Merchant | Image: Provided

Please state your name, business name, and title. Can you give us a bit about your background?

My name is Amanda Goyer and I am the Owner and Curator of Sand Lake Merchant. I was born and raised in the Capital Region in Latham. Graduated from Shaker High School in 2007. Attended Stonehill College in Easton, MA for Criminology and Psychology. Graduated in 2011. I came back to the Capital Region after graduation and got a job as a Crime Analyst with Schenectady Police Department. My initial career goal was to become a detective. I met my now-husband while working at Schenectady PD and the idea of a family came into vision. I made the decision at that time that I wanted a less risky career that I felt more comfortable about raising a family with. I shifted into event planning which I had always had a passion for but was incredibly different from what I had studied or done prior. I ended up at Autotask, now know as Datto, a Global Tech Company. I handled event planning across North America and then had the great opportunity to travel to London and Barcelona. The burnout of that industry is heavy and I felt it. I decided at that time to find something where I wouldn’t have to travel but could still be creative. A role opened at CAP COM Federal Credit Union leading their Foundation or charitable giving arm. That is where I found my home and rose to the role of Director of Community Engagement overseeing the Foundation, Public Relations, Business Development and School Banking. Following that I was at Keybank where I was Corporate Responsibility Officer for the Capital Region & Central New York Markets. In these roles, I learned how to collaborate, develop strategic alliances and deepen community partnerships to create positive change. All of these are attributes that I use today in my collaborative work at Sand Lake Merchant.

Sand Lake Merchant, Sand Lake NY | Image: Provided

What made you decide to do the career shift and focus on the Sand Lake Merchant?

I really had no intentions of leaving my banking career. My goal was to climb the corporate ladder in banking following in my mother’s footsteps. My mother was the late Paula Stopera, former President and CEO of CAP COM Federal Credit Union. Unfortunately she was diagnosed with pancreatic cancer in May of 2021 and passed that July. In the same year my father was diagnosed with dementia. My life and priorities shifted and I knew I needed to take time to heal. I also was reminded how short life is. I wanted to take more time to be with my husband and two young boys. I’m thankful that KeyBank was so kind and gracious when I made the decision to leave my corporate career. One of my mentors said to me when I was making the decision, “it doesn’t have to be forever.” That helped me take the step I needed away from a decade long journey in corporate banking and community development that I knew and loved.

I remember thinking “Who am I without my career?” I had attributed so much of my self-worth and purpose in life to my career. It was very intimidating to leave that piece of me behind.

It was the pause and the gray space that I allowed that sparked what would be the future Sand Lake Merchant. I was scrolling through Zillow one night and came across a beautiful building in our town that I have admired. It was for sale. I said to my husband, let’s just look at this place, what do you think?

The rest is history. We purchased a 200 year old building in the heart of town. Spent 16 months renovating the space completely. I had an amazing local general contractor. I built the plan based on the foundation of what it had been, which was a General Store for 150 years! From there it was a florist, country store and an antique store. I brought all of the pieces from the past forward and created Sand Lake Merchant.

Sand Lake Merchant : Under Construction | Image: Provided
Sand Lake Merchant : Before | Image: Provided

Can you tell us a bit about the Sand Lake Merchant vision? The space drips with creativity!

The simple truth is I do not offer a product or service myself, but I had created a beautiful building, I was business savvy, not afraid to take risks and knew how to build a network. With that, I knew I needed to surround myself with people that had talents and services that could drive retail businesses. I think the marriage of corporate and creative can create huge success and my goal is to build a framework for how that is done, prove success and let that be a model for others to do the same.

What a feeling of freedom it has been to allow limitless creativity! However, that limitless creativity is focused with the lens of running a business that is built with strong values, diversified revenue streams and strong partnerships.

Gipfel Coffee at Sank Lake Merchant in Avrill Park, NY | Image: Corey Aldrich

As a rural based business, there is a limit to the volume of folks you can get in the door which can limit your cash flow to pay overhead and staffing costs. How are you stratifying your programming and using collaboration to create stability? Can you mention a few examples?

I think a big assumption many people had and/or have is that our rural community does not have enough people and/or resources to support a locally-sourced, handmade type of gift shop that I’ve created in Averill Park. That was something I thought a lot about during the planning and research phase of my business. I knew that a gift shop alone would not be enough to draw the daily traffic we desired, but how could I fix that without taking on more than I could handle? The answer was and always will be collaboration.

Our first and most important strategic alliance was that with Gipfel Coffee Company. Gipfel had started their business locally in Averill Park in another location 2 years prior to the opening of Sand Lake Merchant. I became a Gipfel “regular” enjoying their custom roasted coffee and also the sense of community that came with visiting their shop. I knew a pain point of theirs was that they had outgrown the location they were in. Also their visitors were craving a larger space where they could sit and enjoy their coffee and pastries. I knew I could fix that pain point with our nearly 4,000 sq. ft. building, but I wasn’t sure if they would be onboard to move in. I invited their owner Christine Kehn over to see our building during the renovation. I remember asking her if we could sell her bags of coffee when we open the gift shop, and then I said do you want to hear my more aggressive idea? She said sure…I said will you move in with us? We still laugh to this day about that initial meeting. I attribute much of our success to the daily traffic the coffee shop drives in to our location that we would not otherwise get. I’ll always be thankful I was brave enough to ask a bold question and Christine was open to taking the risk alongside me. Today both of our businesses continue to grow and thrive together.

Some Products Available at the Sand Lake Merchant in Avrill Park, NY | Image: Corey Aldrich

I had met another maker, Melissa Orth, owner and designer of PoppyTree Floral Designs in West Sand Lake. At the time I knew of her because of the amazing weddings she had designed florals for on Instagram. Then I noticed she started selling fresh floral bouquets in the old Gipfel Coffee Shop and people were loving them! Soon after I talked with Melissa and found she was looking to downsize the amount of annual weddings she was taking on but wanted to still create and retail her products. Our space allowed her to do just that. Her plants, florals and custom creations are a staple in our store.

Farm Fresh Meat Available at the Sand Lake Merchant in Avrill Park, NY | Image: Corey Aldrich

Over 30 local makers are part of our creative retail community at SLM. Some have said their collaboration has changed their business and their lives. To see a maker be able to cut back on their day job and be able to focus more on their passion and creativity has been nothing short of a dream come true.

I will also say, our rural community in Averill Park is fast-growing, especially for families! We have the traffic, we have the people willing to invest locally, who are not shying away from paying a little more for a custom made gift or market item. These people have always been here, they were just traveling to Latham or Clifton Park or Saratoga to shop because they were seeking something we didn’t have in our hometown. Now we do, and they are showing up for us!

Some Products Available at the Sand Lake Merchant in Avrill Park, NY | Image: Corey Aldrich

What are your goals for the future?

I would like to continue to build community through a variety of collaborative partnerships at Sand Lake Merchant. In addition, continue to expand on the potential of our 2nd floor event space by adding workshops and classes in 2024 hosted by our vendors. For example, paint and sip events, candle or jewelry making, art galleries, meditation, kids yoga and more! My goal is to find ways to grow, scale and sustain the business without necessarily adding more staff right now. The only way we can do that is through creative collaborations that create a win-win experience for everyone involved.

A prime example of this was our recent collaboration with Sand Lake Center for the Arts and our joint “Holiday Merchant Market.” Collectively we used our locations conveniently located across the street from each other to offer creatives the opportunity to showcase their handmade goods for sale. The planning was shared across both teams and the advertising was doubled between both of our networks. We both had a shared vision of creating something special for the community and we did just that. This year, hundreds of people filled the streets of Sand Lake to shop and support our local makers. Several makers said it was their most successful event to date.

I am a big believer in the phrase no risk, no reward and that is what I think about everyday when I’m planning or making choices that scare me.

Upstairs Lounge and Multi Purpose Area at the Sand Lake Merchant in Avrill Park, NY | Image: Corey Aldrich

Anything specifically coming up you would like to share with our audience?

Beginning in January of 2024 we are going to be looking for creatives and vendors that would like to utilize our space to host community events and workshops! If anyone is interested in learning more please email us at hello(@)sandlakemerchant.com

AVERY STEMPEL ON THINGS MYCOLOGICAL AND SUPPORTING UNBRIDLED CREATIVITY

July 27, 2023 By Corey Aldrich

I first encountered Avery about 10 years ago at a poetry reading event produced by a mutual friend, Maria Diotte of Bliss Arts at the old Fulton Street Gallery in Troy. He was hard to forget, a dynamic performance artist with a heart of gold. Impressively, he has found a way to combine all things art and community at his indoor urban vertical mushroom farm, mycological education center, and community gathering space. This includes live music, poetry events and creative making workshops to yoga, artisan dining and political activism, and that’s just scratching the surface. I would say unequivocally that he is one of the most renaissance creatives I have ever met.

Avery Stemple – Owner / Operator of Collar City Mushrooms in Troy, NY | Photo: Corey Aldrich

Please state your name, company and position. How big is your company? Can you also tell us a little about your background?

My name is Avery Stempel, I am the owner operator of Collar City Mushrooms, an indoor urban vertical mushroom farm, mycological education center, and community gathering space in Troy, NY. Our operation occupies 3,500 square feet on .33 of an acre in a structure that was originally built as a Brewery. We employ a mix of 10 part-time and full-time team members as well as run an internship program for folks interested in getting their hands into the mycelium as part of an educational experience. I grew up on a family sawmill in the Helderberg Mountains and was constantly immersed in the natural world. The secret lives of fungi have always fascinated me. I graduated from Siena College with a degree in philosophy and received two master’s degrees in education from Sage Graduate School. During my professional life I oscillated between performing arts and teaching. I’ve worked at Capital Repertory Theater, The Egg, and EMPAC at RPI. I’ve also hit the spotlight myself as a poet, musician, and actor.

Sam Armour – Lead Mushroom Travel Coordinator at Collar City Mushrooms | Photo: Corey Aldrich
All Books Mycological for Sale at Collar City Mushrooms in Troy, NY | Photo: Corey Aldrich

What is the mission of Collar City Mushroom? What type of clients do you serve? Partnerships and retail partners?

When CCM opened, it was important for me to combine all my passions under one roof. The three pillars of our mission are to educate, enrich, and entertain. We provide opportunities for people to eat nutritious whole foods, learn about the mushroom growing process, and enjoy creativity in all its various forms. Our gourmet mushrooms are used in many restaurants in the area and available direct to consumers through Albany’s Honest Weight Food Co-Op, Saratoga’s Healthy Living Market, the New Lebanon Farmers Market, and right from our farm store at 333 2nd Ave in Lansinburgh. We also produce a variety of value-added products and co-creations we’ve curated with other small businesses. We’ve partnered with Indian Ladder Farms to make both a cider and a beer including mushrooms, Primo-Botanica to create a non-psychedelic mushroom and cacao drink, and Kru Coffee for a canned ready to consume lion’s mane infused cold brew coffee. We are a “yes-and” company. We want our community to be able to share their products and ideas for experiences.

Collar City Mushrooms Collaborative Product with Primo Botanica | Photo: Provided
Collar City Mushrooms Collaborative Products with Kru Coffee and Indian Ladder Farms | Photos: Provided

You incorporate a lot of creativity and collaboration into the fabric of CCM. Can you share a bit about the creative side of what you have going on in the programming?

We have hosted poetry performances, makers markets, meditation sessions, yoga classes, knitting workshops, mycelium building activities, and a myriad of art centric events. Local creators such as Jade Warrick, Armando Soto, John Zoccoli, Lindsay Kirk, and Jonn Paul have graced our walls, and musicians such as Sean Rowe, Jeanine Ouderkirk, Stokker, Nick Bisanz, the Deadbeats Duo, Kenyatta Emmanuel, and Malicious Offense have entertained our guests. Growing incredibly beautiful mushrooms is an art. Converting them into mind-bendingly delicious foods is an art. Crafting mushroom sculptures is an art. Life is art. We continually surround ourselves with creativity in process and welcome others to do the same!

Nicholas Waunsch – Mycelial Maestro at Collar City Mushrooms | Photo: Corey Aldrich
Outdoor Dining Event at Collar City Mushrooms in Troy, NY | Photo: Provided

I see your constantly connecting, touring and talking with legislators, what goals are you trying to accomplish on the political front?

In addition to growing a myriad of culinary and medicinal mushrooms, we are also advocating for legal access to psilocybin containing mushrooms. We founded the New York Psilocybin Action Committee and adopted leadership of New Yorkers for Mental Health Alternatives. We have met with dozens of NY lawmakers at our farm and in the Capitol as we strategize ways to end the criminalization of people attempting to heal using natural psychedelics. The wave of evidence pouring from hundreds of research projects around the world shows the efficacy of psilocybin to relieve stress, process trauma, ease anxiety, and even break the cycle of addiction. We are working towards a future where psilocybin containing mushrooms will be a legal option for people’s healing journeys and well care routines. We are also advocating for greater understanding of urban vertical farming in city communities. With growing interest in local-vore diets and shorter supply chains, more projects such as ours are opening across the country. The need to streamline approval processes and applications for support will be critical for the future’s food supply production.

Current Photo Exhibition by MYCO-Fox through 09.30.2023
Current Photo Exhibition by MYCO-Fox through 09.30.2023

Any exciting pieces of programming you would like to share with our audience?

Currently we have a show up by photographer MYCO-Fox that will be up through September 30th.

Coming up in August we have two Death Metal shows, one on August 5th and one on August 26th, a Poetry Open Mic on August 13th, and on Saturday, August 19th Chef Haseim Townsend from Organa Juice Bar will be curating a dinner as part of our monthly dinner program. A bit further down the road we have a dinner event at SPAC as part of their culinary arts program called “A Mushroom Experience.” This November 4th event will be a multiple course meal featuring mushroom music, mushroom photography, and mushroom sculptures! Follow our social media for all the latest updates.

Avery Stemple – Primary Pleurotus at Collar City Mushrooms | Photo: Corey Aldrich

CAP Region 5 : Independently Owned Authentic Korean Restaurants

April 3, 2022 By Nellie Ackerman-Vellano

Food image from Seoul Restaurant.
Seoul Korean Restaurant | Photo: Bon Vivant Photographe

It wasn’t that long ago in the Capital Region where you would either have to have a Korean friend or personally know a Korean family to enjoy Korean Food in Upstate NY. They’d invite you over for a sit down style family meal consisting of white rice, kimchi, and all of the other favored Korean dishes that are served in almost every Korean home. The classic bulgogi dish, or a kimbap roll were not always mentioned between friends looking for a place to meet out for lunch, or in the office discussion as a food option for a group order for delivery.

I was born in Seoul, South Korea, raised in a Korean home with a Korean mother making the most delicious Korean food I’ve ever had… and of course no one makes food the way your own mother does. Going to the market place in Seoul as a child, I still remember the smells of the food being made by street cart vendors and the aromas coming from the restaurants as we walked for blocks and blocks shopping while looking for a place for my family to eat dinner at.

I first moved to Upstate NY when I was a teenager, and since then I’ve always longed for this region to embrace and appreciate Korean food. Today, you can easily find about a half dozen korean food restaurants offering traditional and newer korean style foods to the Capital Region.


This article is presented through a content collaboration with ACE and CapNY.
Visit us on Instagram at @upstatecreative and @gocapny


Images of Korean BBQ at NOMU Restaurant
NOMU | Photo: Bon Vivant Photographe

NAMU | Colonie

The first Korean BBQ grill restaurant in the Capital Region, Namu has been offering guests the upfront and close experience of having their dinner grilled at their table right in front of them since 2014. The owners of Namu had the vision for this interactive dining experience in the Capital Region when they opened their restaurant eight years ago. With 30 tables in their dining room, each with its own grill in the center, the large and spacious restaurant still allows for an intimate dining experience with those sitting near you. This is a great date night place and invites engagement and conversation, and it is a good place to bring the family while the kids watch their food being cooked on an open grill.

The menu here caters to the more traditional Korean palette, while dining in a more contemporary atmosphere, with modern western decor and k-pop music playing in the background.

IG: @namukoreanbbq | web: namukoreanbbq.com
p
: 518.591.0800 | a: 1770 Central Ave, Albany 12205

Interior and food shots at Son of Egg
SON OF EGG | Photo: Bon Vivant Photographe

SON OF EGG | ALBANY

Bringing Korean influence to Albany, NY in 2020, Mincho Ko and her son & co-owner, Justin Ko, opened Son of Egg around the corner from Lark Street. The narrow cafe and wall counter seating reminds me of my visits to K-town in NYC, as we walked to different restaurants and grabbed a quick order of mandoo to eat on the go. Son Of Egg offers one of my favorite Korean foods, a traditional kimbap roll. A small roll sells for $2, which I grabbed two of, and jumped back in my car and ate them on the way home. They offer a more contemporary menu with Korean inspired flavors and ingredients, fused into a street food concept that you can eat in-house or while walking around town. They’ve switched up Korean family meals a bit with their Bulgogi Burger… and the Tornado Potato, which is a deep fried spiral cut potato on a bamboo skewer served with a variety of sauces on the side.

As a small locally owned business that cares about their community and those in it, Son Of Egg created “The Good Egg Initiative”, which allows you to purchase a meal in person or online for a homeless individual in need of a meal. The meal tickets are left in a designated location and made available for the homeless and or those with food insecurities to receive a free meal. At any time during business hours, this individual can discreetly come visit, grab an available meal ticket, and present it to the cashier. Meal tickets are $9.

IG: @son_of_egg | web: sonofegg.com
p: 518.917.3806 (text or call) | a: 418 Madison Avenue, Albany

Interior and food shots of Bespoki Bowl
Bespoki Bowl | Photo: Bon Vivant Photographe

BESPOKI BOWL | TROY

An authentic Hawaiian & Asian eatery in the heart of downtown Troy, NY, the Bespoki Bowl started in the Troy Kitchen in 2016, and opened around the corner on 4th Street in 2017. Paul Park, owner of the Bespoki Bowl, has artful murals covering the walls around the dining room, and asking thoughtful questions such as “how do you feel?”

Making their own kimchi in house, and mixing their bulgogi marinade from scratch, you will absolutely find authentic Korean flavors in the Korean foods served in this neighborhood restaurant. You can order traditional bulgogi & rice here, or get a more modern Bulgogi Taco. The Spam Musubi, spam on rice with teriyaki sauce wrapped in a nori sheet, is one of my favorites here and sells for just $3 each. Whether you grab a bulgogi bowl to go, or sit and enjoy a plate of spicy pork and rice, you’ll experience a taste of Korea each time.

IG: @bespokibowl | web: bespokibowl.com
p: 518.244.5347 | a: 122 4th St, Troy 12180

Exterior and food shots of Seoul Korean Restaurant.
Seoul Korean Restaurant | Photo: Bon Vivant Photographe

SEOUL KOREAN RESTAURANT | LATHAM

One of the longest operating Korean restaurants in the Capital Region, Seoul Korean restaurant offers authentic traditional Korean foods as well as street foods. Opened in 2013 in Latham, was purchased three years ago by Mijung Kim and her husband, both from Seoul. You’ll walk past shelves of Korean pantry items and products as you enter the restaurant leading you into a large dining area, which accommodates bigger parties and families looking to dine out together.

The foods and flavors at this restaurant remind me of downtown Seoul and the many family meals of my childhood in Korea. Their traditional Korean food makes this restaurant appealing to anyone looking to be introduced to authentic Korean foods for the very first time or who is in town looking for a good Korean meal. The extensive dinner menu ensures that there is something for everyone to enjoy. You can enjoy unique asian bottled sodas for the kid in all of us, and a variety of Soju, Plum wines and asian beers are available for the adults.

IG: @seoulkorean_restaurant | web: seoulkoreanlatham.com
p: 518.782.9609 | a: Peter Harris Plaza, 952 Troy Schenectady Rd, Latham

Image of the outside of Sunhee's Restaurant
Sunhee’s Farm and Kitchen | Photo: Bon Vivant Photographe

SUNHEE’S FARM AND KITCHEN | TROY

Jinah Ahn came onto the downtown Troy food scene in 2016, opening her Korean restaurant with a big vision and a huge love for her community. Sunhee’s is a farmhouse style restaurant with a small shop in the back offering some shelves filled with Korean market items, stationary products, and a small fridge with jars of their homemade kimchi for sale. Wooden farm tables, rustic pitchers & glass vases filled with dried wild flowers welcome you to sit in their dining room. In addition to the Troy location, Sunhee’s operates a small family farm in Cambridge, New York, raising chickens and ducks while cultivating a mix of organically grown Korean and domestic vegetables.

Serving traditional Korean favorites such as Bibimpap and Japchae, Sunhee’s goes above and beyond the delicious Korean cuisine they serve by also offering free English classes for adult immigrants, from beginner to advanced via zoom or in person in downtown Troy. Classes are open to all immigrants, and all are welcome.

IG: @sunhees95ferry | Web: sunhees.com
P: 518.272.3413 | a: 95-97 Ferry Street, Troy


Nellie Ackerman-Vellano is a freelance brand development professional, food writer and photographer who writes for a variety of periodicals including 518 Profiles Magazine. | IG: @FeedMe518 | @BonVivantPhotographe


This article is presented through a content collaboration with ACE and CapNY.
Visit us on Instagram at @upstatecreative and @gocapny

CAP Region 5: Vegan / Vegetarian Spotlight

March 1, 2022 By Susie Powell

Susie Davidson Powell | Food Writer and Times Union Dining Critic
Special to the Upstate Alliance for the Creative Economy


The plant-based food industry has boomed in recent years with myco-protein chik’n and beet burgers that bleed, branded with names like Beyond and Impossible suggesting we’re scaling new heights. The pandemic only sharpened growth with renewed interest in health conscious eating, efforts to reduce animal consumption (hello, meatless Mondays), and awareness of strained farm-to-table supply chains coupled with new direct-to-consumer options. Suddenly, plant-based options surged on mainstream restaurants’ simplified, post-pandemic menus and customers continue to feed the demand for meatless options when dining out.

Downstate, we’ve seen a Michelin star and James Beard award nominations for a vegan restaurant, chef and veg-driven hospitality group. Upstate, the Capital District is enjoying its own share of the action with more growth in the vegan/vegetarian dining scene in two years than the last ten. And they aren’t they aren’t doing it lightly. From the growing vegan list, we’ve picked five eateries putting flavor, fermentation and local farms at the forefront of their plant-based creations.

This article is presented through a content collaboration with ACE and CapNY.
Visit us on Instagram at @upstatecreative and @gocapny!

BAR VEGAN | Center Square | Albany

From Lark St. Poke to the Loft 205, sibling owners Will and Mary Phan have opened downtown spots that earn a loyal crowd. But after closing their popular college bar, LAX, during the pandemic, Will was inspired by vegan restaurant Avant Garden in Manhattan and reinvented the LAX space as a vegan restaurant, including an entirely vegan bar. Partnering with a local florist, the place has been beautifully transformed with shiny white subway tiles, leafy planters and trailing vines, and the menu offers shareable plates that won’t break the bank. From a kitchen carefully separated to avoid cross contamination with the Loft restaurant upstairs, try the sweet potato tempura sushi roll, edamame potstickers filled with a luxurious edamame puree (choose steamed or fried), stuffed avocado and bang bang cauliflower florets. All wines and spirits are vegan or organic.

Bar Vegan | 205 Lark Street | Albany NY | Phone: 518.818.0833

Photos: Susie Davidson Powell

TAKE TWO CAFE | Schenectady

Take Two picks up where much missed Shades of Green on Lark Street left off years ago. Owner Chelsea Heilman has created a gorgeous garden-inspired oasis on Schenectady’s State Street where foot traffic is high and it’s hard to miss her hand-painted sidewalk tables. An avid traveler, Heilman serves a chickpea curry, inspired by one from Iceland, along with a replica avocado-pesto-feta-walnut toast and a tofu scramble breakfast burrito with chorizo, chile, and homefries both inspired by cafes in Melbourne, Australia, and Colorado.

Among the most labor intensive ingredients is Heilman’s faux lox salmon. Carrots are given a 32-hour bath in a seaweed, soy and caper brine for umami bite – perfect to pile on a bagel with vegan cream cheese. Stop by and join an all-day crowd pouring in for sandwiches and vegan pastries. Fix your coffee as you like: A counter refrigerator is jammed with all the plant milks from oat to almond.

Take Two Cafe | 433 State Street | Schenectady | Phone: 518.280.9670

Photos provided by Meadowlark / TBG

Meadowlark @ Troy Beer Garden | Troy

As if this stylish, leafy, downtown cocktail bar could get any greener, Meadowlark Catering – from the team behind Wizard Burger (Albany), Burrito Burrito and Takk House (Troy) – has taken over the kitchen reins at Troy Beer Garden. Upping the spice stakes with Nashville Hot Cauliflower, their much loved sticky, battered General Tso’s cauli rivals the namesake original in chili-garlic sauce and white sesame seeds.

But this short menu is designed for sharing so order up Cajun-spiced loaded pub fries smothered in chickpea cheeze sauce, smokey sweet BBQ, and pickled jalapenos and try their seasonally evolving taco trio, mac-n-cheeze or chickpea “all flat” wings. Who cares if the wings look more like fat fingers than boneless chicken when it’s packed with 15 herbs and spices and drizzled in green goddess sauce. While you munch, sip a Fakin’ Bacon Manhattan made from Bulleit bourbon, maple, Antica amaro and capped with a fake bacon spear.

Troy Beer Garden | 2 King Street | Troy NY | Phone: 518.244.5215

Photos: Susie Davidson Powell

WIZARD BURGER | Downtown Albany

It’s hard to overstate the craftiness behind the Wizard’s vegan creations. If you visit the Wiz on social media, you’ll find burger abominations flying off on intergalactic, space odysseys. Go in person and this purple-hued counter service spot has added a line up of boozy and non-alcoholic cocktails and an additional room in which to enjoy them surrounded with curios from plant terrariums to crystal balls.

Whether you go for lunch or happy hour, the team behind Wizard Burger has all their nighttime cravings on the menu. Get the Mumbo Jumbo – an Impossible burger topped with house chili, battered onion rings, tater tots and jalapeno-garlic crema – or a crispy chik’n Raptor, but don’t forget battered pickles on the side. Those with a sweet tooth might choose the Impossible Strawberry Snail with an Impossible patty and raspberry jelly on a glazed donut by tiny Strawberry Snail vegan bakery. Go ahead and sip zero-proof cocktails like the hibiscus-based Unbound, but keep in mind purple margaritas are 2-for-1 every Thursday.

Wizard Burger | 74 N. Pearl Street | Albany NY | Phone: 518.250.9440

Photos: Susie Davidson Powell

THE JUICE BRANCH | Catskill & Hudson | Black-Owned Business

Painted all the colors of a tropical island, it’s no surprise George Salter’s juice bar is an uplifting place to hang out whether you visit his Warren Street, Hudson location for an antioxidant packed smoothie or hop the Hudson river to Catskill. In Catskill, you’ll find Salter whipping up his lunch du jour, teased a day ahead on social media. It might be crisply fried oyster mushroom sandwich or plant-based Smack-n’Cheez. Sink into a barrel chair in the window, dip into a book on juicing or the benefits of tea, and Salter will hand deliver plates. Pick from more than twenty-four smoothie combos, add boosts from ginger, elderberry or MCT shots. Munch on nutella and banana or avocado toast topped with hard-boiled egg, hemp and chia or fuel up with an acai or peanut butter banana bowl. (Note: Cash or Venmo only in Catskill)

The Juice Branch | 65 W Bridge Street | Catskill NY | Phone: 518.947.0920
The Juice Branch | 719 Columbia Street | Hudson NY | Phone: 518.291.2612


Susie Davidson Powell | Food Writer and Times Union Dining Critic
Special to the Upstate Alliance for the Creative Economy


This article is presented through a content collaboration with ACE and CapNY.
Visit us on Instagram at @upstatecreative and @gocapny!

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