Good Food Award Winners for 2013 Announced
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.
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Fruit, Frost and Fermentation Collide in Eden’s Ice Cider
Eden’s Ice Cider captures the essence of apples.
Edible Thoughts and Wishes for 2013
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.
In Sandy’s Wake: Surveying the Damage at Red Hook’s Added Value Farm
The impact of Hurricane Sandy was measured in many ways: feet of water, billions of dollars, days of school closures. At Added Value, the Red Hook community farm fueled by the work of youth volunteers, it was measured in pounds of sweet potatoes.
Last Minute Gift Ideas for Food Lovers
If you’re heading out in the next few days to track down one more perfect holiday gift, we’ve got a few ideas. From the avid cook to the amateur bartender, this city is a veritable treasure chest of edible gifts.
Donate Now to Support Beekeeping in Rural Kenya
Andrew Cote, urban beekeeper extraordinaire and founder of the not-for-profit organization Bees Without Borders, is looking for donations to fund his latest project, Bees Over Badgers.
IN OUR CURRENT ISSUE: Fishers Island Oysters
Fishers Island oysters are reknowned–and beloved by New York City chefs–for their briny taste and succulent sweet meat. In our current issue, Genie McPherson Trevor, editor of Edible Rhody, introduces us to the island’s bivalves and to Steve and Sarah Malinowski, the folks who raise the island’s only export.
EDIBLE GLIMPSES: The New York Mycological Society Celebrates 50 Years
Oh, the mushroom–grand, elusive (yet shockingly abundant once you’ve learned to spot them), irresistibly delicious. For 50 years the New York Mycological Society has helped amateur fungi gatherers spot, categorize and enjoy all sorts of mushrooms.
The Holiday Issue: November-December 2012
Innovators in bread, mushrooms, and on the table.
Private Chefs—for People Without Private Jets
A social website fosters kitchen hookups.
50 Years of Digging for Mold
Fungus lovers find foraging tips—and safety—in numbers.
Pearls on the Half Shell
Fishers Island Oyster Company captures the terroir of the sea.
