The Magazine: July-August 2011
Grist for the Mill:
Grist for the Mill
In May, my colleagues and i attended the James beard Foundation’s journalism awards banquet, and i for one had the jitters. Edible Manhattan was nominated in the “best profile” class—for the feature on the revolutionary nutritionist Joan Gussow our pub-…
Notable Edibles:
Up Above The Gramercy Park Hotel, An Ambitious Little Garden
When Kevin Denton and Dan Dilworth stumbled onto the roof- top of the Gramercy Park Hotel, it took them about 15 seconds to realize they could turn it into a rooftop garden.
It was November of 2009 and the two…
Notable Edibles:
City Hall Initiative Supports The “Market” Economy
Move over, Silicon Alley—there’s a new breed of entrepreneur in town. but instead of computer code, these innovators engineer prizewinning popsicles and tricked-out food trucks. And City Hall is stoked.
New York has seen its manufacturing base shrink by a…
Notable Edibles:
Taking “Local” Liter Ally.
When city chefs boast about their Greenmarket bounty, they almost always mean the summery stash they scored at Union Square and schlepped across town in a cab. but at the Upper West Side’s Nick & Toni’s Café, chef Juan Juarez…
Message In a Bottle:
The Currant’s Second Coming
Is the Hudson Valley poised to usher in a liqueur revival?
Time Capsule:
Vichyssoise
When cold soup got hot.
Reading About Eating:
A SUMMER HARVEST OF BOOKS
If you like to lounge alongside a vat of gazpacho, rather than next to the pool, we’ve got some great reads for you. Come to think of it, they’ d make great page-turners on the beach, too.
Melting Pot:
Fast All Day, Feast All Night
Aziz Osmani, the manager of Kalustyan’s, Murray Hill’s international provisions emporium, is used to placing big orders from local and global suppliers—for, say, their 50 varieties of rice, or two dozen variations on the humble lentil. Deliveries often arrive on…
Super Markets:
Don’t Call Him A Butcher
In Chelsea Market, a conscientious capitalist carnivore.
Higher Education:
Brain Food
At the New School, the global diet is the subject of serious study.
Indigenous Industry:
Hot Plates
Fishs Eddy celebrates twenty-five years of doing dishes.
The Foodshed:
AGRARIAN IDOL
Ex-chef Ray Bradley excels in a (muddy) new field.
Stomping Grounds:
CITY WINERY
Wanna be a winemaker? Join the club.
Back of the House:
ABC Kitchen With Jean-Georges
The best new restaurant in the entire country, in more ways than one.
Urban Forager:
May Apples In Late July: A Cautionary Tale
Central Park’s Podophyllum peltatum are dangerously delicious.
Aftertaste:
Mile High Club
In the 1890s, hot New Yorkers hit the roof.
Notable Edibles:
Fromage Field Day
It’s likely that the Vermont Cheese Festival—the third annual is Sunday, July 24th—could be held in a motel conference room off the interstate, and crowds of artisan cheese lovers would still arrive by the busload. but for those that like…