{"id":56208,"date":"2025-08-08T17:16:00","date_gmt":"2025-08-08T21:16:00","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=56208"},"modified":"2025-08-08T17:16:01","modified_gmt":"2025-08-08T21:16:01","slug":"finger-lakes-falk","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/finger-lakes-falk\/","title":{"rendered":"Alum\u2019s Book Celebrates the Bounty of the Ithaca Region"},"content":{"rendered":"\n

Now in its second edition, Culinary History of the Finger Lakes<\/em> taps the expertise of sommelier Laura Winter Falk \u201987, PhD \u201997<\/p>\n\n\n\n

Editor\u2019s note: Scroll down for a refreshing summertime recipe from Falk\u2019s book: a grilled lettuce salad with citrus<\/em><\/em> and goat cheese!<\/em><\/p>\n\n\n\n

By Melissa Newcomb<\/strong><\/p>\n\n\n\n

\u201cThere is something truly magical about New York\u2019s 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,\u201d writes Laura Winter Falk \u201987, PhD \u201997. <\/p>\n\n\n\n

\u201cEleven long, thin lakes of pristine blue cut dramatically through the hills, as if Grandma\u2019s cat was let loose on her favorite Turkish rug.\u201d<\/p>\n\n\n\n

\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

That\u2019s how Falk opens Culinary History of the Finger Lakes<\/em><\/a>, her guide to the region\u2019s rich culture of food and beverages; its second edition was published in March 2025.<\/p>\n\n\n\n

The book is divided into seven chapters, each focused on a time period\u2014starting when the first people set foot on the land more than 10,000 years ago.<\/p>\n\n\n\n

Falk covers such topics as the vital importance of the \u201cthree sisters\u201d crops\u2014corn, beans, and squash\u2014to 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\u2019s prominent viticulture industry; and much more.<\/p>\n<\/div>

\"The<\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

The book also showcases many of the area\u2019s wineries, cideries, breweries, distilleries, and restaurants, and offers recipes\u2014from scalloped oysters to apple-spice cake\u2014paired with locally made libations.<\/p>\n\n\n\n

The featured establishments include several run by Cornellians, such as Brewery Ardennes<\/a> (Stacey Girard Edinger \u201995 and Derek Edinger \u201994, MEng \u201995); Silver Thread Vineyard<\/a> (Shannon Smith Brock \u201999 and Paul Brock, MS \u201907); and Finger Lakes Distilling<\/a> (Brian McKenzie \u201999).<\/p>\n\n\n\n

\"Laura
provided<\/figcaption>
Falk presents a wine during a private chef-and-sommelier dinner.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

\u201cThe whole premise of the book is about the relationship that people have with the bounty that the land provides here,\u201d says Falk, who majored in nutritional sciences in Human Ecology, where she also earned a doctorate in the field. \u201cThat\u2019s what makes the Finger Lakes so special.\u201d<\/p>\n\n\n\n

The book is just one facet of Falk\u2019s varied career, which has centered around food and beverage in the region.<\/p>\n\n\n\n

The book is just one facet of Falk\u2019s varied career, which has centered around food and beverage in the region.<\/p><\/blockquote><\/figure>\n\n\n\n

Since 2007, she has hosted cultural, culinary, and nature tours through her company, Experience! The Finger Lakes<\/a>, which she co-owns with her husband, Arts & Sciences alum Alan Falk \u201986, BA \u201987.<\/p>\n\n\n\n

One of its more popular offerings: private dinners in clients\u2019 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.)<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n

Falk is also a certified sommelier with the Court of Master Sommeliers.<\/p>\n\n\n\n

She teaches wine marketing at Tompkins-Cortland Community College, and offers community wine classes for local residents and visitors.\u00a0<\/p>\n\n\n\n

(And yes: like many Cornellians, she traces her love of the subject to taking the popular Intro to Wines course as an undergrad.)<\/p>\n\n\n\n

Falk released the first edition of Culinary History of the Finger Lakes<\/em>\u2014then subtitled From the Three Sisters to Riesling<\/em>\u2014in 2014.<\/p>\n\n\n\n

<\/p>\n<\/div>

\"Laura
provided<\/figcaption>
A portrait from her undergrad days.<\/figcaption><\/figure><\/div>\n\n\n\n

The second edition is updated and expanded. <\/p>\n\n\n\n

Its new material includes a section on the reintroduction of pre-Colonial Indigenous foods into the diets of Onondaga people\u2014as well as current info on topics from the Ithaca Farmers Market to the region\u2019s vibrant cheesemaking scene.<\/p>\n\n\n\n

\u201cI am one of those Ithacans who came here for school when they were 18 years old, and pretty much never left,\u201d says Falk. \u201cI fell in love with the region, and have been fortunate enough to keep discovering how amazing it is.\u201d<\/p>\n\n\n\n

<\/div>\n\n\n\n

Grilled Lettuce Salad
with Citrus and Goat Cheese<\/p><\/blockquote><\/figure>\n\n\n

\n
\"A
Robyn Wishna<\/figcaption>
The recipe was created for the book by Finger Lakes chef Scott Riesenberger; Falk suggests pairing it with Good Earth White<\/a> from the Cornellian-owned Silver Thread Vineyard.<\/figcaption><\/figure>\n<\/div>\n\n\n

(Servings: 4)<\/em><\/p>\n\n\n\n

Ingredients<\/strong><\/h2>\n\n\n\n

1 head radicchio<\/p>\n\n\n\n

2 Belgian endive<\/p>\n\n\n\n

1 head romaine lettuce<\/p>\n\n\n\n

1 head chicory<\/p>\n\n\n\n

5 breakfast radishes, thinly sliced<\/p>\n\n\n\n

2 satsuma oranges, peeled and segmented<\/p>\n\n\n\n

2 blood oranges, peeled and segmented<\/p>\n\n\n\n

2 oz. honey<\/p>\n\n\n\n

\u00bc c. olive oil<\/p>\n\n\n\n

1 tbsp. Dijon mustard<\/p>\n\n\n\n

Fresh goat cheese, frozen<\/p>\n\n\n\n

Instructions<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

<\/p>\n\n\n\n

(Top: Photo by Robyn Wishna.<\/em>)<\/em><\/p>\n\n\n\n

Published August 8, 2025 <\/p>\n\n\n\n

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