In our current issue, Nancy Matsumoto takes us into the “Lunch Hour NYC” exhibit now on display at the New York Public Library. The display–an intense look into what lunchtime has come to mean over the last 150 years in the city–spans everything from high society cookbooks and school lunches to automats and the invention of pastrami.
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Classie Parker, aka The Canning Queen, turned a a small vacant lot on 121st Street into a fertile garden that now feeds her neighbors and her own food preservation fervor. When she’s not busy pruning, planting, or putting up peaches, she’s pushing a cart around town teaching anyone who asks how they can can, too.
In our current issue, Melanie Bower delves into the history of modern refrigeration–the icy invention that changed the way folks in the city ate. Read her story for more on ice peddling, refrigerated train cars and imported produce.
Sometimes words just can’t capture the richness of a meal or the perfection of a composed plate. But often, a photo can.
New York City is no stranger to artisanal foods. We’ve got fancy jam, fancy mayonnaise, fancy pickles, fancy peanut butter…and now, fancy ketchup, too.
We food lovers have abandoned squishy pre-sliced sandwich bread for crusty, yeasty loaves of sourdough and passed on saccharine supermarket yogurt for the gloriously decadent creamline stuff found at the Greenmarket. So why should we settle for drab colas and over sweetened ginger ales with only aromas of the pungent root? Thanks to artisan-minded soda makers, we don’t have to.
From pretzels and pletzels and pizza to shrimp rolls and chopped liver and duck blinis and banh mi, we ate well at Good Beer last year. More beer and food anyone?
It’s condimentary. Sir Kensington’s Ketchup is tailor-made for brawny burgers like Little Owl’s.
The quirky couple behind the Greenmarket’s best small-batch bakery.
A Wall Street lawyer forsakes finance and finds that treasure really does grow on trees.
In our latest issue, Rachel Wharton goes inside Mike Jacober’s Morris Truck for a peek at the making of market-driven grilled cheese.
As Eat Drink Local Week approaches–our week-long tribute to our foodshed begins Saturday, June 23rd–we wanted to introduce the sponsors that have helped us organize the event and also support local and seasonal eating year-round.
