Partway through Eat-Drink-Local week, our annual 8-day festival for our foodshed, we took a moment to get the scoop on how Whole Foods Market sources many of its products from small and local producers.
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Why you should invest in the new print project called Short Stack right now.
Rebecca Louie, aka The Compostess, knows more about worms than is reasonable for someone who’s spent her whole life in New York City.
In 1985, the sweet, firm Peconic Bay Scallop all but disappeared. The culprit was a giant algae bloom that turned the waters of the bay a murky brown and choked out life on the sea floor, including the delicate eelgrass that the scallops fed on.
United City Ice Cube, a fourth-generation Hell’s Kitchen ice business, began in the early 1900s—back when ice was delivered to tenement kitchens by horse-drawn cart and came in 100-pound “cakes.” Today David and Donald Palmadessa keep the family business up and running, even in the face of widespread ice makers.
In a city where locally made/grown/foraged anything and everything commands immediate respect, Ethan Gallagher and Sarah Sproule found it ironic that despite the many bodies of saline water around, no one was making salt.
A few months back we asked you, dear readers, to cast your votes for your local heroes–the farmer who brings the crispest asparagus and best grassfed beef to market, the restaurant with the stellar local wine list, or that non-profit fighting to improve school food. At long last, the results are in.
Come February, we at Edible get bombarded with Valentine’s Day dinner ideas, most of which are so forgettable we don’t even bother sharing. But this year Kriemhild Dairy (who’s grassfed butter we wrote about in Edible Brooklyn last year) had an idea that we loved.
In case you missed it, the Good Food Awards for best beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves and spirits were announced earlier this month.
