We recently sat down with the West Village dad to learn more about his food philosophy, thoughts on how technology is changing how we eat and drink, and how he made over the Obama’s pantry.
Progressives
Local orchards are notorious for needing a lot of chemicals but seasoned agricultural consultant Mike Biltonen is bucking conventional wisdom with promising success.
A pizza maker struggling to get by joins an effort by the New York City Council to pass laws that create more stable shifts for people in her profession.
Chef Adriana Urbina’s pop-up dinner series Tepuy Dining is devoted to the food, culture and support of Venezuela.
The organization reinforces on-the-job culinary skills with financial and computer literacy classes.
Cooks participating in Komeeda’s “Displaced Kitchen” dinner series prepare traditional dishes and share stories from their home country.
Here local home cooks showcase recipes without having to prove that their grandmother’s noodle soup is scalable.
One of the trailblazers of American locavorism recently shared a powerful and provocative message at Edible Institute.
Pennsylvania produces some of the best beef in the country and two twentysomethings from New Jersey have found an ethical and efficient way to move that meat from the mainland onto our urban island.
In August, we spoke with Erik Andrus to learn about his mission as project director at the Vermont Sail Freight Project. First mate Jordan Finkelstein, a recent Binghamton grad, came on board earlier this year to help build Ceres, their handmade boat. We spoke with him to learn more about his interest and work with the Vermont Sail Freight Project.
The Movement Matriarch Joan Dye Gussow, suburban homesteader, food activist, partial inspiration for our Eat…
