Summer 2018: The Innovation Issue
Calling my compost bin “innovative” might seem like a stretch, but more than most “disruptive” things incessantly peddled at us the days, there’s no question it helps make this city a better place.
Departments
These Mini Pies Are the Fruits of an Environmentalist-Nutritionist’s Labor
Made with simple and seasonal ingredients, Melani Tankel’s Wild Pies highlight produce at its ripest.
This Startup Teaches Job-Focused English to Members of the Food Industry
ESL Works partners with clients ranging from fine-dining to warehouse and distribution centers to bring English classes into the workplace.
The Future of the Local Food Movement Looks a Lot Like Hudson Valley Harvest
Going strong after seven years, Hudson Valley Harvest models local food distribution by farmers, for farmers.
How Sam Kass Made Over the Obamas’ Pantry Could Help Us All Eat a Little Better
We recently sat down with the West Village dad to learn more about his food philosophy, thoughts on how technology is changing how we eat and drink, and how he made over the Obama’s pantry.
Spring 2018: The Drinks Issue
In the midst of grim current events, these New Yorkers only make our city a better place to eat, drink and gather.
Starting with a Plant Breeder, Chefs Optimize Flavor from Seed to Plate
For decades, flavor has been a non-priority for most plant breeders. Now—thanks to farmers, chefs and diners—that’s starting to change.
In the East Village, Art and Anarchy Pay Off at Ruffian Wine Bar & Chef’s Table
Both the food and wine convey a refined coziness that allows you to get comfortable even while seated on a stool.
Mimi Sheraton’s Quest for a Classic Whisky Sour Yields ‘Mixed’ Results
Reading about so many of today’s celebrated bartenders and their wildly inventive cocktails, I wondered if any knew what a good old Whisky Sour is, and if, in fact, they even care to master it.
The Fluid Identity of New York’s Irish Bars
Neither history nor drink list nor name can confirm what you’ll find when you take a stool at one of the city’s Irish bars.
This Fruit Geek Is Disrupting Conventional Northeast Apple Growing and Cider Making
Local orchards are notorious for needing a lot of chemicals but seasoned agricultural consultant Mike Biltonen is bucking conventional wisdom with promising success.
On the Upper East Side, a Rare Book Library with 10,000 Titles on Food, Cooking and Nutrition
The New York Academy of Medicine has a copy of what’s generally agreed to be the oldest cookbook in the West.
