In a city where locally made/grown/foraged anything and everything commands immediate respect, Ethan Gallagher and Sarah Sproule found it ironic that despite the many bodies of saline water around, no one was making salt.
A social website fosters kitchen hookups.
Food entrepreneurs get a boost from Kickstarter.
When Hurricane Sandy’s surge waters attacked the Brooklyn water front, they didn’t just threaten human lives. More than a dozen hives on a pier in the Navy Yard served as the home base for NYC’s largest commercial apiary, the result of years of effort and a successful $22,000 Kickstarter project by Brooklyn Grange. By the time Sandy’s waters had receded, only a few of the hives remained. Most had floated away.
At Hot Bread Kitchen, baking bread is more than simply working with dough. The now Harlem-based bakery has a twofold mission to preserve bread baking traditions from around the world while uplifting the immigrant women who bake the breads.
In our current issue, Melanie Bower delves into the history of modern refrigeration–the icy invention that changed the way folks in the city ate. Read her story for more on ice peddling, refrigerated train cars and imported produce.
Last week with the help of NY1 we gave you a behind the scenes peek in the back of the N&D deli in Ridgewood, Queens, which doubles as the factory for Mama O’s Kimchee.
In this week’s NY1 segment, we visited Hayseed’s Big City Farm Supply in Greenpoint, Brooklyn, an urban farming shop and training center that will be open through June.
It might not be the most bitter winter in recent memory, but in February fresh produce is still pretty scarce even when it’s 62. So in recent weeks we’ve been happily guzzling a slew of picked-in-summer-and-minimally-processed local produce products like this tomato juice from Migliorelli Farm. (So good we couldn’t even keep it long enough to take a photo.) The Tivoli, N.Y. grower–find them at dozens of Greenmarkets citywide–also has tomato sauces (three for $15 last time we went by) and frozen vegetables like kale, corn, mustard greens and Brussels sprouts.
How a Harlemite built her wine business one bottle—and one customer—at a time.
Behind a Greenwich Street door whose plaque simply reads “Cookbooks.”
Along with the country’s trendsetting fashion designers, Manhattan is also the birthplace of what’s now de rigueur in any best-dressed kitchen