Recently, Edible had the chance to visit an East River isle and discover riches lying on the other side of razor-wire-topped cyclone fences.
Food for Thought
Dozens of New Yorkers headed to Florida last weekend and joined thousands of people from across the country for the final days of the Coalition of Immokalee Workers’ 2-week, 200-mile March for Rights, Respect and Fair Food, calling for fair wages for Florida’s farmworkers.
How we almost lost the Peconic Bay scallop—and why we’ve almost got it back.
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.
