Today on our weekly segment on NY1, we asked Huang to show us two traditional dishes his family will make at home on the first morning of the year: vegetarian longevity noodles and a whole steamed fish.
With apologies to the New Yorker, we’re pleased as Hot Gin Punch to present the Hendrick’s Gin cartoon caption contest. With help from this artisanal, small-batch gin, we’re offering three lucky readers who can best caption the image above two seats apiece to an invitation-only Edible Brooklyn: The Cookbook dinner inside “The Hendrick’s Enchanted Forest,” the pretty awesome indoor forest installation they’re bringing to Brooklyn for the very first time.
In the 1930s, President Franklin Delano Roosevelt saw that American farmers were producing too much; they weren’t earning off their extra work or surplus. In came the New Deal with the first-ever Farm Bill, set to end overproduction by paying farmers to grow less. In the ’70s, a man named Earl Butz, Secretary of Agriculture at the time, thought that idea was nuts, and so he paid farmers instead to “get big or get out”–referring of course to farming by the thousands of acres and those devoted to just a few crops. It was a perfectly good idea at the time for a country still discovering the value of its land and thenew global marketplace, which seemed to have no problem taking on the surplus. We couldn’t know then what has happened, which has also included farmers growing more crops for secondary, inedible products like corn syrup and cow feed rather than feeding us.
I sat down to a friend’s dinner table last week with a hunk of acorn squash roasted in brown butter, a mixed greens salad with a yogurt vinaigrette, root vegetable fritters, various jars of home-pickled and home-jammed produce, bread with goat cheese and red wine (a nice spicy one, for under 20 bucks)–all grown or produced within 30 miles. The meal was made by a 20-something farm intern in upstate New York, who’d love to hear good news next week. That’s when The Farm Bill, renewed every five years (most recently in 2008), might reach the legislature more than a year before it should.
Yesterday marked the official publication date of the Edible Brooklyn cookbook, a project our sister publication started nearly a year ago to the day. It’s a beautiful book of more than 100 recipes and stories from local readers, cooks, farmers, gardeners, picklers, brewers, egg cream makers and other food producers from the borough of Kings. You can order a copy in all the normal places–Barnes & Noble.com, Amazon, etc.– but seeing as we’re Edible Manhattan, we’d be remiss not to tell you to track it down in a local bookshop, or even at a local Greenmarket, where we’ll be selling and signing copies throughout the rest of the month.
By 10 a.m. on Monday, the team at Gramercy Tavern had already started clearing furniture…
Earlier this month 30,000 home cooks proved that a value meal didn’t have to require a drive-thru. Coming together with the values of true slow food—good, clean and fair for eaters and farmers—each made a meal for $5 or less a diner for a national “potluck” on September 17th. Out of this came hearty seasonal soups like corn chowder, meats (broken into parts, sliced for sandwiches and stewed into stock) and nights spent swapping preserving and season-stretching tips.
This February Colicchio & Sons got a wine director with a penchant for the flavors of the Finger Lakes: Thomas Pastuszak spent years studying at Cornell, then worked for five years up in Ithaca, namely as the general manager of a wine-focused place called Stella’s. Here are his top picks for rieslings from the region, now in heavy rotation at the restaurant.
As renewal of the Farm Bill approaches in 2012—renewed every five years or so, it…
The year is 1938: The Fair Labor Standards Act establishes a national minimum age, wage…
Farmers are really just agricultural artists, working for a balance between animal, land and humans—at…
These days it’s pretty easy to get a quick farming 101, or lend a hand…
