Food entrepreneurs get a boost from Kickstarter.
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When Hurricane Sandy’s surge waters attacked the Brooklyn water front, they didn’t just threaten human lives. More than a dozen hives on a pier in the Navy Yard served as the home base for NYC’s largest commercial apiary, the result of years of effort and a successful $22,000 Kickstarter project by Brooklyn Grange. By the time Sandy’s waters had receded, only a few of the hives remained. Most had floated away.
Journalist Nancy Matsumoto has an unexpected post-Hurricane encounter with artisanal butcher Jake Dickson (of Dickson’s Farmstand Meats) on the Upper East Side.
With Sandy’s surge waters receding, Northern Spy Food Co. owner Christophe Hille and his staff found themselves spared the flooding by half a block, but faced with a walk-in full of food and the prospect of days without power ahead.
In our current issue Marie Viljoen introduces us to yet another delicious and abundant invasive plant taking over the city. Autumn-olives–no relation to the green things in your martini–are exquisite to eat, with a tart sweetness somewhere between a red currant and a pie cherry.
It’s not often that one finds a drama packed with equal parts human love and love of foraging, but we must say, our interest is piqued. “Now, Forager” tells the story of Lucien and Regina, a Jersey-based couple who forage for mushrooms and sell them to top-notch restaurants in New York City.
At Hot Bread Kitchen, baking bread is more than simply working with dough. The now Harlem-based bakery has a twofold mission to preserve bread baking traditions from around the world while uplifting the immigrant women who bake the breads.
Fritz Haeg and Annie Novak of Eagle Street Rooftop Farm in Brooklyn have teamed up to create Domestic Integrities, a highly seasonal installation at MoMa. Part outdoor garden and part interior field, the work features medicinals, herbals, edibles, and plants for pollinators–all cultivated earlier this summer–which will be harvested throughout the course of the exhibition.
Gabe the Fish Babe, aka 27-year-old fishmonger Gabrielle Stommel, delivers super fresh Rhode Island catch directly to prestigious city chefs.
There are a variety of ways to show support for your favorite causes. You can run for cancer, sign a petition against fracking, and now, there’s poetry slamming to raise awareness for food inequality.
In our current issue, Betsy Bradley delves deep into the making of Hot Bread Kitchen, the now Harlem-based bakery whose twofold mission is to preserve bread baking traditions from around the world while uplifting the immigrant women who bake the breads.
In our current travel issue, Nancy Matsumoto takes us behind the polished oak counter and into the kitchen at Brushstroke, Chef David Bouley’s foray into the art of Japanese kaiseki. This intensely seasonal, small-plate dining dates back to the 16th century, having evolved out of the tea ceremony.
