You could drink this creamy, caramel-coated toddy from Dream barman William Ward all afternoon.
For a Nordic restaurateur, this glögg is almost as good as going home for the holidays
Working directly with networks of local foragers from Italy, France, Croatia and Spain, they seek out the best of the best, bringing in fourteen tons of truffles annually
In case you missed the most recent Edible segment on NY1 about the High Line’s Social Soup Experiment, a skyhigh, sustainably sourced picnic for 224 people, be sure to check out the online version of the clip. The event was put together by the High Line park to see what happens when dozens of New Yorkers from different backgrounds sit down together to share a meal — especially one that’s also historically appropriate: The High Line was originally used by trains transporting crops grown up river.
For those seeking a way to use Occupy Wall Street as a way to discuss much-needed shifts in public food policy, be sure to head to the entrance of Zuccotti Park at 140 Broadway tomorrow at 1 p.m. for “Occupy Against Big Food.” With help from Food Democracy Now, local food activists are organizing a series of speakers that will include some serious heavy hitters in food policy and reform.
Last spring when we were doing research for our profile of Garrett Oliver, the brewmaster for…
Foragers and fans of Central Park know wet fall weather has led to a bumper crop of mushrooms, so much so that the New York Times City Room asked readers to send in photos of their finds. They tapped mycologist and Manhattanite Gary Lincoff–he’s the author of the Audubon Society’s Field Guide to North American Mushrooms–to ID them, and the 19 photos from his first fascinating report are now up online.
Enter Your Favorite Latke Recipe to Win a Breville 5-Quart Die-Cast Stand Mixer from Edible Brooklyn
In case you missed the call for entries in the current issue of Edible Brooklyn, we wanted to let you know that our sister publication is on the lookout for fantastic recipes for latkes, and there’s no reason the contest shouldn’t be open to those in the borough of Manhattan.
What’s Food Day, you ask? Sponsored by the Center for Science in the Public Interest, it’s a little like Earth Day, except the end game is six goals that center on increasing access to healthy, fresh food for those of all ages and backgrounds; supporting sustainable agriculture; and ending diet and nutrition-related illnesses through policy change and public awareness.
We’ll tell you more about the event–which was in part a social experiment about sharing meals as well as a way to promote Slow Food’s $5 Challenge–on our forthcoming NY1 segment on the soupy shindig this Friday. But we wanted to pass along a party tip we learned from Mary Cleaver, the foward-thinking sustainable caterer who runs a restaurant both on and below the elevated city park.
Forget canning and kombucha making: The real D.I.Y. frontier is dairy. Learn the art of cheese aging and how to churn your own butter in our latest installment of our How-To series at Brooklyn Brewery in Williamsburg next Wednesday the 26th. Anne Saxelby from Saxelby Cheesemongers in Essex Market will be speaking, along with other experts. (It’s just off the Bedford L stop.) Better still, it’s a very D.I.Y price at just $5. Buy those amazingly priced tickets right here.
Thanks to the fine blog The Food Section for alerting us to the fact that the Girl Scouts added a locavore badge earlier this month. (It looks a lot like our very own business card, which maybe isn’t surprising.) According to a piece in USA Today, the badges are the first major upgrade since 1987 and a part of a modernizing of the group as they get ready for next year’s 100-year-anniversary. Though as Josh Friedland of The Food Section points out, like adult locavores, the scouts are going back in time as much as they’re going forward.
