Aftertaste:
The Ice Man Cometh

How Refrigeration Changed New York

Behind the Scenes:
On the Line at Esca

Whether fishing or cheffing, Chef Pasternack knows how to hook ’em.

Local Bounty:
Show Me the Honey

Adapted from EAT THE CITY: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York Copyright © 2012 by Robin Shulman. Published by Crown Publishers, a division of Random House, Inc.

Landmarks:
New Amsterdam Market

New life, delicious ambitions at the city’s oldest culinary crossroads.

DIY Diary:
Yes, We Can

Harlem’s grande dame of produce preservation.

Field Trip:
Into the Wild

A Wall Street lawyer forsakes finance and finds that treasure really does grow on trees.

Artisans:
Love at First Bite, Hidden in Plain Sight

The quirky couple behind the Greenmarket’s best small-batch bakery.

Hobbies:
Mad Man to Mash Master

Rich Buceta’s brewery finally moves out of his living room.

May All Be Fed:
Local Produce for the Ninety-Eight Percent

Thanks in part to City Harvest, a new Greenmarket project is getting more local produce than ever into our city’s diet.
GrowNYC is best known for running the Greenmarkets, where growers sell directly to New Yorkers, sans middleman. But as…

May All Be Fed:
From Farm to Food Pantry

For New Yorkers in need, the Greenmarket is a friend indeed.

Appetites:
Ben Cohen, Co-founder of Ben & Jerry’s

Vermont’s ice cream icon is still a New Yorker at heart.

Urban Forager:
A Tale of Two Pigweeds

One nickname, two plants, endless recipes.

Liquid Assets:
Building a Better Bubbly

Artisan sodas make a splash.

Fizz Ed. At An Choi on Orchard Street real ginger ale gets goosed with dark rum for a sparkly Dark ‘n’ Stormy. GuS is the only soda served at the Green Table.

Notable Edibles:
The Ice Cream Sandwich—Born on the Bowery and Eaten by Economists

According to an article in the August 19, 1900, New York Sun, down on Wall Street “the brokers themselves got to buying ice cream sandwiches and eating them in a democratic fashion side by side on the sidewalk with the messengers and the office boys.”

Notable Edibles:
A Crop of Cookbooks to Help you Harness the Harvest

I’ve got two criteria for summer sustenance: a maximum of Greenmarket ingredients and a minimum of minutes at the stove. If you’re similarly inclined, you’ll want to make every recipe in the just-released Salads: Beyond the Bowl (Kyle Books, $19.95) by our friend Mindy Fox.

Notable Edibles:
New York Public Library Considers the Meaning of the Midday Meal

Pastrami populi. The exhibit shows how lunch got, well, sandwiched.

Notable Edibles:
In Chelsea, a Craft Condiment for the Artisanal Set

It’s condimentary. Sir Kensington’s Ketchup is tailor-made for brawny burgers like Little Owl’s.

Notable Edibles:
In The Barrio, a Flurry of Snow Cones

Andrés Fabre learned the shaved ice trade from his father, who pushed his own cart on the Lower East Side for 18 years.

Grist for the Mill:
After a Gift of Sleep, a Gift of Green

Rather his goal was to revive a marketplace where Manhattanites have bought local food for centuries, to nurture nascent artisan endeavors, to build community and to introduce thousands of New Yorkers to one another over food that is indeed good, clean and fair.