IN OUR CURRENT ISSUE: The Compostess and Her Worms
Rebecca Louie, aka The Compostess, knows more about worms than is reasonable for someone who’s spent her whole life in New York City.
People
Coming Up in June: Eat-Drink-Local Week and Pass the Paella
We’re thrilled to announce our fourth annual Eat Drink Local week, an eight-day locavore love fest for our foodshed celebrated by Edibles around the tri-state area. For one week, starting June 22nd, we urge you to show some love for our local food system by dining out, cooking in and enjoying local, seasonal ingredients.
Offal Good
Chef Takashi Inoue likes his meat rare—in more ways than one.
Cooking Up a Future
At Food & Finance High, students gain skills for the kitchen—and beyond.
IN OUR CURRENT ISSUE: The Return of the Peconic Bay Scallop
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.
EDIBLE GLIMPSES: The Ice Men Cometh
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 OUR CURRENT ISSUE: Manhattan’s First Locavore Sea Salt
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.
Announcing our 2012 Local Heroes: The Farmers, Chefs and Artisans That Make Us Swoon
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.
United City Ice Cube: Four Generations of Hell’s Kitchen History
A family business frozen in time.
Peconic Bay Scallops Come Back From the Brink of Extinction
How we almost lost the Peconic Bay scallop—and why we’ve almost got it back.
How to Eat 50 Pounds of Fish
You’ve caught a mess of highly perishable fish. Now what?
Valentine’s Day Idea: Dine at Home with The NY Red Blooded Lovers Package
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.
