With carbon footprints and fourth-floor walkups to consider, companies like SodaStream have tapped into a huge market with their home carbonators. Now thirsty New Yorkers can pour cold glasses of bubbly water whenever they want with the help of these eco-friendly machines, for only pennies per glass.
To fight industrialized agriculture’s squeezing out of all the beautiful, unique foods once enjoyed year round in our nation, Slow Food USA created the Ark of Taste, a catalog of over 200 delicious foods in danger of being wiped out forever. By planting these seeds (and enjoying the bounty that follows), you can preserve a bit of culinary history for future generations.
City Winery and Stark Wine are hosting an oyster and wine tasting, Sip, Slurp, And Save, tomorrow to help raise awareness about the world water crisis and WaterAid, an international nonprofit organization that has brought safe drinking water to 17.5 million people since 1981.
Anita Lo, renowned chef of the West Village contemporary American restaurant Annisa, has a second home on Long Island where she fishes from a kayak off of Bird Island. This recipe comes from her cookbook “Cooking Without Borders.”
In a city where locally made/grown/foraged anything and everything commands immediate respect, Ethan Gallagher and Sarah Sproule found it ironic that despite the many bodies of saline water around, no one was making salt.
City Council members will vote Wednesday whether to allow rezoning on Pier 17 and the East River waterfront in Lower Manhattan, a move which would allow the iconic, city-owned Fulton Fish Market buildings to be destroyed and replaced with a luxury high-rise complex whose details have not been disclosed to the public.
In the current issue of Edible Brooklyn we profiled Liz Gutman and Jen King, the ladies behind Brooklyn’s artisan candy company Liddabit Sweets, and promised our readers a recipe from their recently released Liddabit Sweets Candy Cookbook.
With St. Patty’s Day coming up in a few short days, we’ve got Ireland on the brain. As we sit at our desks, typing away, we can’t help wishing we were munching some Irish soda bread and drinking a Guinness in Dublin instead.
New York City has some of the best tap water in the world. So good, in fact, the EPA says it doesn’t even require filtration. So how do you get eight million New Yorkers, constantly on the go, to give up the convenience of disposable water bottles and drink from the tap?
A few months back we asked you, dear readers, to cast your votes for your local heroes–the farmer who brings the crispest asparagus and best grassfed beef to market, the restaurant with the stellar local wine list, or that non-profit fighting to improve school food. At long last, the results are in.
The FDA wants genetically engineered salmon on the dinner table, but top chefs won’t bite.
The traditional Nordic spirit for which Aquavit was named literally translates as “water of life.” Infused vodka can capture the essence of anything from horseradish to strawberries, but the beet version is classic, and simple to make at home.
