The soon-to-be published book is a product of an ongoing discussion regarding the soul of urban agriculture in New York City.
Progressives
As NYU’s purple empire expands, high-tech, multimillion-dollar concrete buildings encircle Washington Square Park. But on an eighth of an acre at the corner of Houston and Wooster, something green has sprouted, too.
Unsurprisingly, we’re very proud that the list shines a big and deserving (yea, we’re biased) spotlight on our city.
Three years ago, we had the privilege of interviewing artist and activist Yoko Ono in our holiday issue. When we asked her thoughts on young and progressive women who enthusiastically make their own pickles, her response couldn’t have been better.
Last Monday evening, more than 170 attendees gathered in a glass-enclosed room overlooking Manhattan for the third annual James Beard Foundation Leadership Awards dinner.
Earlier this week, the food world’s most influential movers and shakers gathered for the third annual James Beard Foundation Food Conference, “The Paradox of Appetite: Hungering for Change.”
This Wednesday, October 23, the Shore Soup Project will host a fundraiser to benefit the Rockaways.
Our screening of “A Place at the Table” at the Times Center provoked an impassioned post-film Q&A about hunger in New York and beyond, with Edible readers and ‘wichcraft eaters asking, “What can I do to solve this problem?” Here we try to answer.
Last month, GrowNYC launched its Green Infrastructure Toolkit, a collection of resources to educate homeowners and gardeners about the steps they can take to minimize the effects of rainfall on our waterways.
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.
Grab your helmet and bike alongside these carbon-footprint conserving chefs — well, virtually, anyway.
We talk dirty with Symphony of the Soil’s Deborah Koons Garcia.
