ADK Talks
ADK Talks brings you the stories behind the people, places, and things to do in the Adirondack Park of New York State. With 6 million acres, the Adirondacks are the ultimate playground.
We take you beyond the guidebooks and into the heart of one of America's most breathtaking regions. Just like we do on our website, adktaste.com, our podcast uncovers the hidden gems of the Adirondacks, offering hand-picked recommendations for the best places to stay, eat, shop and do in the Adirondack Park.
But this isn't just about places. It's about the people who make the Adirondacks so special and unique. In each episode, we talk to people from all walks of life—restauranteurs, farmers, innkeepers, historians, artists, local leaders, writers, hikers, and more. Hear real stories about what they do, their passions, and how they found their way here.
And they'll share their insider tips on the best things to see and do in the Adirondacks – insights you won't find anywhere else.
So subscribe now to ADK Talks to get real stories from real people, sharing the real Adirondacks.
You can also visit us online at adktaste.com.
ADK Talks
What Is Adirondack Cuisine? Inside Adirondack Appetite with Susi Gott Séguret
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What does Adirondack food taste like?
Chef, author, forager, and wine expert Susi Gott Séguret answers that question in Adirondack Appetite, a new cookbook featuring 150 recipes inspired by Adirondack camps, cabins, forests, farms, and family tables.
In this episode of ADK Talks, discover how Indigenous traditions, French-Canadian influences, logging camps, Great Camps, wild ingredients, and modern Adirondack farmers have shaped the way people eat across Upstate New York.
Whether you’re planning a campfire dinner, feeding hungry hikers at a lakeside cabin, or recreating an Adirondack vacation at home, this conversation will leave you ready to cook, explore, and taste more of the region.
What you’ll hear in this episode
- What makes Adirondack cuisine different from Southern, New England, and Appalachian cooking.
- The surprising foods once served in Adirondack logging camps and why those meals had to be enormous.
- How Great Camp elegance and rustic campfire cooking belong at the same table.
- Approachable Adirondack recipes, from an upgraded PB&J to shortcut camp cassoulet, sawdust pie, and sawmill gravy.
- Why wild mushrooms, maple syrup, local cheeses, berries, game, and farm-grown produce tell the story of the Adirondacks.
- The connection between food, memory, family traditions, camp songs, and a lasting sense of place.
- Susi’s dream July dinner beside Indian Lake, complete with lake bass, chanterelles, maple walnut ice cream, and an Adirondack sunset.
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Produced by NOVA