In the spirit of Father’s Day, our editors celebrate some of their favorite local dads.
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At the awards ceremony, celebrants recalled boning rabbits, shucking fava beans, cooking in the fireplace and pulling apart eels with pliers.
As we did for our mothers, we Edible editors would like to pay tribute to our fathers who have significantly influenced our appetites.
This weekend is that time of year when we’re told we should honor our mothers. And for us Edible editors, we can unsurprisingly embrace that sentiment via food.
The recent Harlem explosion tore through two buildings across the street from the Urban Garden Center and leveled the UGC’s greenhouse. They’re not backing down, though — in fact, they’re already back in business.
Launched three years ago by three Manhattanites, FarmersWeb is a sort of virtual Hunts Point for everything from chicken to cherries to cheese, connecting 400 city buyers to dozens of local farms — with more on the wait list.
Bubby’s proprietor Ron Silver is excited about flavor, and also about form.
In our Summer 2014 issue, writer Eileen M. Duffy explores the new world of restaurant-supported fisheries, which came to Manhattan last winter with the introduction of Dock to Dish in seven top restaurants.
We talked to Food + Tech Connect founder Danielle Gould about Edible Institute and why there’s hope at the intersection of food and tech.
AUDIO: Wendell Berry and Wes Jackson Discuss Agriculture and the Future of Farming with Mark Bittman
Earlier this month, luminaries of the food movement — who also happen to be longtime friends — took the stage at Cooper Union’s historic Great Hall for a friendly conversation about the current state of food and agriculture.
We sat down with journalist, cookbook author and one of our favorite flexitarians Mark Bittman to discuss his broader vision and what we can do locally and nationally to make a change.
What do America’s coffee preferences look like on a map? Why don’t young farmers get insured? Why aren’t we already drinking maple water? And how can food serve as, ahem, an olive branch? This and more in what our editors are reading this week.
