L.A.-based sculptor Miguel Nelson developed Woolly Pockets, a modular living-wall system that allows even the blackest thumbed among us to turn chain link fences and drab brick walls into lush, green gardens.
To fight industrialized agriculture’s squeezing out of all the beautiful, unique foods once enjoyed year round in our nation, Slow Food USA created the Ark of Taste, a catalog of over 200 delicious foods in danger of being wiped out forever. By planting these seeds (and enjoying the bounty that follows), you can preserve a bit of culinary history for future generations.
Woolly Pockets help urban gardeners go vertical.
A booze bath turns last summer’s fruit haul into a warm winter infusion.
A new cookbook born from foraging for mulberries in Bed-Stuy demonstrates techniques that can be adapted to blackberries from Fairway.
Real chile-infused oil couldn’t be easier to make and I put it on just about everything.
As stalls at the Greenmarkets overflow with late summer crops, here’s some inspiration to put up those peaches and tomatoes now. In our slideshow, Classie Parker, aka The Canning Queen, shares with her neighbors her food preservation fervor.
From foraging for oyster mushrooms to thinking outside the usual take out box, here are some visual highlights from our archives. Click the photos to go to the stories.
Sandor Katz–fermentation god and author of “Wild Fermentation” who we featured in the current issue of Edible Brooklyn–has released a new book and will teach a course on fermented foods at Stone Barnes Center for Food and Agriculture next month.
In our current issue, Emily Warren takes us into Rich Buceta’s beer-filled apartment on the Upper East Side for a peek at the former ad man’s hoppy creations. With more than 50 recipes for original beers in his portfolio, Buceta plans to open his own brewery–the first in Queens since 1953–later this fall.
There’s no time like the present to buff up on your culinary competence. Whether it’s a class on knife skills or a guided Riesling tasting you crave, check out our Edible Guide for links to more than a dozen culinary education centers where you can sign up today.
One nickname, two plants, endless recipes.