There’s even a way to eat chocolate while supporting an important eco-cause.
Award-winning author Paul Greenberg will join us at Edible Institute on May 10 to lead a panel discussion dedicated to gauging the importance and impact of the smaller operartors.
Our Brian Halweil recently joined WNYC’s Amy Eddings on Last Chance Foods to discuss why “squid is the kale of the sea.”
This recipe for Grilled Squid with Chickpeas and Arugula comes from Mark Usewicz, half of the husband-and-wife team behind Brooklyn’s very first community-supported fishery, Mermaid’s Garden. If you don’t have a grill, there’s a sauté option, too.