Alumni Alum’s Book Celebrates the Bounty of the Ithaca Region Stories You May Like Couple’s NY Brewery Focuses on Belgian Ales—and Bulldog Tales He Couldn’t Find a Kids’ Book about Ithaca—So He Wrote One Like a Fine Vintage, Iconic Wines Class Is Aging Splendidly Now in its second edition, Culinary History of the Finger Lakes taps the expertise of sommelier Laura Winter Falk ’87, PhD ’97 Editor’s note: Scroll down for a refreshing summertime recipe from Falk’s book: a grilled lettuce salad with citrus and goat cheese! By Melissa Newcomb “There is something truly magical about New York’s Finger Lakes region: 9,000 square miles of deciduous rolling hills that, each year, put on an autumn finale of luscious bounty and mind-blowing Technicolor,” writes Laura Winter Falk ’87, PhD ’97. “Eleven long, thin lakes of pristine blue cut dramatically through the hills, as if Grandma’s cat was let loose on her favorite Turkish rug.” That’s how Falk opens Culinary History of the Finger Lakes, her guide to the region’s rich culture of food and beverages; its second edition was published in March 2025. The book is divided into seven chapters, each focused on a time period—starting when the first people set foot on the land more than 10,000 years ago. Falk covers such topics as the vital importance of the “three sisters” crops—corn, beans, and squash—to the Haudenosaunee who began farming here a millennia ago; the key role that apples played in the diets of European settlers in the 18th century; the emergence of the region’s prominent viticulture industry; and much more. The book also showcases many of the area’s wineries, cideries, breweries, distilleries, and restaurants, and offers recipes—from scalloped oysters to apple-spice cake—paired with locally made libations. The featured establishments include several run by Cornellians, such as Brewery Ardennes (Stacey Girard Edinger ’95 and Derek Edinger ’94, MEng ’95); Silver Thread Vineyard (Shannon Smith Brock ’99 and Paul Brock, MS ’07); and Finger Lakes Distilling (Brian McKenzie ’99). providedFalk presents a wine during a private chef-and-sommelier dinner. “The whole premise of the book is about the relationship that people have with the bounty that the land provides here,” says Falk, who majored in nutritional sciences in Human Ecology, where she also earned a doctorate in the field. “That’s what makes the Finger Lakes so special.” The book is just one facet of Falk’s varied career, which has centered around food and beverage in the region. The book is just one facet of Falk’s varied career, which has centered around food and beverage in the region. Since 2007, she has hosted cultural, culinary, and nature tours through her company, Experience! The Finger Lakes, which she co-owns with her husband, Arts & Sciences alum Alan Falk ’86, BA ’87. One of its more popular offerings: private dinners in clients’ homes, where a chef cooks a multicourse meal and Falk presents the wine pairings. (She has one in the works at the Cornell Club in NYC, planned for early 2026.) Falk is also a certified sommelier with the Court of Master Sommeliers. She teaches wine marketing at Tompkins-Cortland Community College, and offers community wine classes for local residents and visitors. (And yes: like many Cornellians, she traces her love of the subject to taking the popular Intro to Wines course as an undergrad.) Falk released the first edition of Culinary History of the Finger Lakes—then subtitled From the Three Sisters to Riesling—in 2014. providedA portrait from her undergrad days. The second edition is updated and expanded. Its new material includes a section on the reintroduction of pre-Colonial Indigenous foods into the diets of Onondaga people—as well as current info on topics from the Ithaca Farmers Market to the region’s vibrant cheesemaking scene. Stories You May Like Couple’s NY Brewery Focuses on Belgian Ales—and Bulldog Tales He Couldn’t Find a Kids’ Book about Ithaca—So He Wrote One “I am one of those Ithacans who came here for school when they were 18 years old, and pretty much never left,” says Falk. “I fell in love with the region, and have been fortunate enough to keep discovering how amazing it is.” Grilled Lettuce Salad with Citrus and Goat Cheese Robyn Wishna The recipe was created for the book by Finger Lakes chef Scott Riesenberger; Falk suggests pairing it with Good Earth White from the Cornellian-owned Silver Thread Vineyard. (Servings: 4) Ingredients 1 head radicchio 2 Belgian endive 1 head romaine lettuce 1 head chicory 5 breakfast radishes, thinly sliced 2 satsuma oranges, peeled and segmented 2 blood oranges, peeled and segmented 2 oz. honey ¼ c. olive oil 1 tbsp. Dijon mustard Fresh goat cheese, frozen Instructions Split all heads of lettuce and submerge in water to remove any dirt. Drain overnight on a paper towel-lined tray. Coat with oil and mark on a hot grill, then cool. Lightly dress the salad with mustard, oil, and honey, then add the citrus and radishes. Plate, then grate frozen goat cheese over the top. (Top: Photo by Robyn Wishna.) Published August 8, 2025 Comments Therese Pearce, Class of 1977 15 Aug, 2025 I am excited to try this recipe and to purchase the cookbook written by Ms. Winter Falk. Reply GAIL ISAACSON, Class of 1985 17 Aug, 2025 Congratulations Laura!!! Great job – AGAIN!!! Reply Julie Ericson, Class of 1987 19 Aug, 2025 Congrats Laura!! Reply Joan Yahwak, Class of 1975 27 Aug, 2025 Hello Laura, I was born and raised in the Finger Lakes area, and I’m always impressed by anyone who latches onto the beauty of the area! Each of the Finger Lakes hold precious memories made with my extended family. Your cookbook sounds wonderful! Reply Leave a Comment Cancel replyOnce your comment is approved, your email address will not be published. Required fields are marked *Comment * Name * Class Year Email * Save my name, email, and class year in this browser for the next time I comment. Δ Other stories You may like Cornelliana We Heart the Hill: A Celebration of Beloved Campus Spots Alumni After 50+ Years, Computer Graphics Pioneer Remains a Powerhouse Prof Alumni A Half-Century Ago, an Alum Had a Vision: Bring the Puffins Home