In honor of Just Food, we are profiling a few of the folks who work for or with the organization on so many of their urban farming and fresh food projects. Today we talk to an Upstate farmer who supplies several city CSAs and whose harvests were wiped out by the hurricane. She’s just one of the food leaders the nonprofit will honor at their event next week.

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This year Let Us Eat Local on Sept. 21 will feature its first VIP Experience wine tasting session that aims to introduce attendees to the different sub-regions of wines in New York State. Your guide is a French-born sommelier who works at Rouge Tomate.

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In honor of Just Food’s annual fundraiser on September 21, we’re profiling a few of the folks who’ll be there, like Jane Hodge, the director of Just Food’s Farm School. She’s one of many who work with the organization, dedicated to better, fresher, more local food for all New Yorkers.

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Sometime soon, take a long lunch break and catch The Rockefeller Center Greenmarket at 50th Street in its final two weeks. Under shaded white tents, sandwiched between a row of international country flags on one side and J. Crew and offices on the other, this outdoor market rocks its very cosmopolitan spot, but only until next Friday, September 2.

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BrightFarms LLC wants you to forget a 100-mile radius as the definition of what constitutes locally sourced food. A Manhattan firm that specializes in hydroponic greenhouses, the company is suggesting that in the not-so-distant future your kale could come from as close as the greenhouse on top of your local supermarket.

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Each Tuesday from May to late December, the Saint Mark’s Church Greenmarket sets up near E. 10th Street and 2nd Avenue, nestled between the 216-year-old Saint Mark’s Church in the Bowery and Abe Lebewohl Park.

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Usually a cup of coffee is gulped down before heading to work or slurped while you’re sitting at your computer screen. However, if you are sourcing coffee for your shop or you are a coffee roaster, when you sample roughly ground…

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Most coffee competitions focus on baristas concocting lattes and cappuccinos made with mechanized espresso machines. But at last month’s manual brew competition at RBC NYC, a high-end, specialty coffee shop on Worth Street, plain old coffee made meticulously by hand was the highlight. “Usually very informal competitions have always been about latte art, which actually isn’t about coffee at all, it’s about milk” says Teresa von Fuchs, a coffee and espresso consultant for Dallis Bros. Coffee in Queens and a judge at the July 28 contest.

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