At Food & Finance High, students gain skills for the kitchen—and beyond.
In 1985, the sweet, firm Peconic Bay Scallop all but disappeared. The culprit was a giant algae bloom that turned the waters of the bay a murky brown and choked out life on the sea floor, including the delicate eelgrass that the scallops fed on.
United City Ice Cube, a fourth-generation Hell’s Kitchen ice business, began in the early 1900s—back when ice was delivered to tenement kitchens by horse-drawn cart and came in 100-pound “cakes.” Today David and Donald Palmadessa keep the family business up and running, even in the face of widespread ice makers.
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 few months back we asked you, dear readers, to cast your votes for your local heroes–the farmer who brings the crispest asparagus and best grassfed beef to market, the restaurant with the stellar local wine list, or that non-profit fighting to improve school food. At long last, the results are in.
A family business frozen in time.
How we almost lost the Peconic Bay scallop—and why we’ve almost got it back.
You’ve caught a mess of highly perishable fish. Now what?
Come February, we at Edible get bombarded with Valentine’s Day dinner ideas, most of which are so forgettable we don’t even bother sharing. But this year Kriemhild Dairy (who’s grassfed butter we wrote about in Edible Brooklyn last year) had an idea that we loved.
In case you missed it, the Good Food Awards for best beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves and spirits were announced earlier this month.
Eden’s Ice Cider captures the essence of apples.
With the champagne drunk and the ball dropped, we’re taking a moment to ponder the next 364 days and what they’ll bring in terms of food.