Edible Manhattan


Table of Contents

First published in the January-February 2009 edition of Edible Manhattan

Comment | May 27, 2009 | By

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In This Issue

4
 GRIST FOR THE MILL
6
 READERS WRITE
7
 NOTABLE EDIBLES
12
 LACTATION DESTINATION
Fermented milk, hold the pretension
Casellula dusts off the cheese course.
15
 A CONVERSATION WITH
Author Anne Mendelson
On swill dairies, the early role of Macy’s in pasteurization and why you should make yogurt in your apartment, but not butter.
18
 WORTH THE TRIP
Little Senegal
West Africa, on the Upper West Side.
22
 IN THE KITCHEN WITH
Starting Linebacker Calvin Pace
When you’re a Jet.
26
 THE FOODSHED
Sticky Sweet
Tapping sap.
30
 ROOTS
The Brothers Zabar
How a family of prescient purveyors anticipated America’s gourmet revolution.
40
 STREET SMART
Chinatown Royalty
Shopping and noshing with Chef King Phojanakong.
44
 TRACEABILITY
Ethical Sweets
A Chelsea chocolatier raises the bar.
49
 BACK OF THE HOUSE
Chanterelle
We are family.
55
 CATACOMBS
What Lies Below
The city’s most avid wine collectors store their treasured bottles beneath the Chelsea Market.
58
 INSIDE THE INDUSTRY
The Spice Man Cometh
Making the rounds with Mr. Recipe.
63
 BEHIND THE BOTTLE
Dr. Frank’s Rkatsiteli
Hard to pronounce, easy to drink.
72
 AFTERTASTE
COVER
Melting pot at La Caridad, Upper West Side
By Erin Gleeson

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