Oona Tempest, just 26, already has an impressive career in the NYC sushi scene despite her young age and other significant obstacles.
Fedcap Rehabilitation provides free culinary training, food handling certification and a small stipend to students with disabilities.
Beside the East Village’s Nowhere Bar and NO BAR, the word “queer” stands in as its own umbrella term, held and defined by many hands that have created histories in spite of an unpredictable climate.
The designer behind some of the city’s most popular food brands loves to eat.
Prohibition turns 100 this year and, well, we all know how that turned out.
Metal House Cider has captured the imagination of chefs, restaurateurs and wine shops across the city.
Chef Simone Tong’s meandering life experiences made her East Village and Midtown hits possible.
From sparkling to skin contact and everything in between, here’s what some local leading wine experts are drinking this season.
Maine Grains’ stone-milled flour, oats, cornmeal and more have revitalized tradition, community and an appetite for regional grains.
Using New York corn, the East Harlem bakery’s method is as simple as it gets.
“True hospitality extends to others and to yourself,” she writes. “Too often we forget about the latter.”
Rethink Food NYC connects the dots between reducing restaurant food waste and alleviating hunger.