How we almost lost the Peconic Bay scallop—and why we’ve almost got it back.
Food for Thought
Food, fracking and why I love Richard Nixon.
If you don’t know Jimmy Carbone, you should. Not only does his charming, other-worldly, subterranean spot on east 7th Street, Jimmy’s No. 43, have one of the best local and international craft beer selections in the whole darned city (not to mention the pubby, disarmingly delicious snacks and bigger-bites menu), but Carbone has become a bit of a saint on the slow-food scene. But today, big giver Saint Jimmy needs a little help coming his way for a change.
Where some vacationers see surf and sand, this sustainable food expert finds local okra,
grassfed lamb and the rumblings of an agricultural transformation.
At Hot Bread Kitchen, the bakers also rise.
Just 30 minutes from Midtown, the Stone Barns Center can make you a farmer for life—or just an afternoon.
A reader writes in to tell about our recent profiles of Alleva Dairy and Murray’s Cheese in the current Dairy issue, remembering several decades of shopping at both of these incredible shops, which now requires half a day’s drive: “I now live in exile in Maryland, and happily drive 4 hours to shop at both institutions.”
Members of clandestine raw milk clubs may think they are the first to thirst for a better milk supply. But in New York City, the search has been a struggle for centuries.
