We live in a city with such dazzling ways to drink, it’s almost criminal to be boring.
As someone who was raised on a foundation of make-it-up-as-you-go, I like the idea that you don’t need 100 years of repetition for something to matter.
Let’s be real — living in New York is a challenge, and sometimes it’s good to escape.
It’s nearly 10 years since I wrote the editor’s letter for the launch of Edible Brooklyn — and over seven since I typed Edible Manhattan’s first.
My favorite food-system solution in this issue isn’t a shiny machine or a killer app.
First the first time, we’ve combined our annual drinks issue to bring you stories from both Manhattan and Brooklyn.
What if our four magazines united, like family around a holiday table, and printed one giant feast of an issue featuring stories from across the region?
If you think a cheesemaking class sounds like more fun than a beachside massage, you’re going to dig our travel issue.
Edible Manhattan editor Gabrielle Langholtz has two words for you: solar cooker.
In these pages, we examine ideas that were barely a glimmer back when organic mesclun and fingerling potatoes were breaking news.
It is my pleasure to present our special Innovation issue—filled with food ideas that are decidedly new.
Several of the artisans in our annual Drinks issue seem to have another resolution: to party like it’s 1849.