Smorgasburg Opens Outpost Today at Whole Foods Bowery

Smorgasburg, the famed Brooklyn Flea food market where we get our weekly pupusa and artisanal popsicle fix, is partnering with Whole Foods for a one-month experiment in delicious local food. Together they’ve curated a group of vendors to setup shop for one month at the Bowery store, which opens today with Cemita’s Mexican Sandwiches and will serve lunch and dinner 7 days a week.

EDIBLE GLIMPSES: Stomping Grapes in the Finger Lakes

Last week in the Finger Lakes, the New York Wine & Grape Foundation invited a few adventurous and strong-backed sommeliers and wine writers to help with the 2012 harvest as part of a new exchange and education program among New York wineries and city-bound industry professionals. Our very own Amy Zavatto, Edible’s wine correspondent, was one of those lucky few who got to stomp some grapes.

EDIBLE GLIMPSES: Barbados

Where some vacationers see surf and sand, this sustainable food expert finds local okra, grassfed lamb and the rumblings of an agricultural transformation.. Read the story for more on the island’s shift away from producing sugar crops for export to growing okra and raising grassfed lamb to feed the locals.

FROM OUR RECIPE ARCHIVES: Tomato Marinated Sea Bass

At Brushstroke with chef/owner David Bouley, chef Yamada created this dish for Americans, who he realized don’t like the salted, grilled fish beloved in Japan for its strong flavor and chewy texture. To create a very moist fish, Yamada created this recipe for sea bass, where the fish is marinated for 24 hours with sun-dried tomatoes and grapeseed oil.

Get Ready for Thanksgiving With a Pop Up CSA

For the second year, Local Roots NYC is offering a Pop Up Thanksgiving CSA–basically all the fresh, local goodness of your usual farmshare, but with a special, bigger selection of ingredients curated for Turkey Day.

Now, Forager: A Film About Love and Fungi Showing at IFC This Week

It’s not often that one finds a drama packed with equal parts human love and love of foraging, but we must say, our interest is piqued. “Now, Forager” tells the story of Lucien and Regina, a Jersey-based couple who forage for mushrooms and sell them to top-notch restaurants in New York City.

EDIBLE GLIMPSES: Hot Bread Kitchen

At Hot Bread Kitchen, baking bread is more than simply working with dough. The now Harlem-based bakery has a twofold mission to preserve bread baking traditions from around the world while uplifting the immigrant women who bake the breads.

RECIPE: Irish Brown Soda Bread

Found in nearly every restaurant, pub and supermarket in Ireland, this bread is lesser known than plain soda bread, but perhaps more delicious. Craggy, rustic, dense and flavorful.

One Lucky Edible Escapee to Win a Coffee Brewing Class from Toby’s Estate

At Edible Escape, our travel tasting party on October 17th, one lucky person will win a coffee brewing class from Toby’s Estate Coffee. Plus, when you’re not stuffing yourself with lobster pierogies or pork belly sliders, you’ll get to try Toby’s top-notch espresso, macchiato and filter coffees, including Yara Estate from Kenya and Las Corinas from Honduras.