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.
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.
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.
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.
Innovators in bread, mushrooms, and on the table.
A social website fosters kitchen hookups.
Fungus lovers find foraging tips—and safety—in numbers.
Fishers Island Oyster Company captures the terroir of the sea.
Food entrepreneurs get a boost from Kickstarter.
Twenty years ago, Amy’s Bread pioneered the upper crust.
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.
Journalist Nancy Matsumoto has an unexpected post-Hurricane encounter with artisanal butcher Jake Dickson (of Dickson’s Farmstand Meats) on the Upper East Side.
