Journalist Nancy Matsumoto has an unexpected post-Hurricane encounter with artisanal butcher Jake Dickson (of Dickson’s Farmstand Meats) on the Upper East Side.
With Sandy’s surge waters receding, Northern Spy Food Co. owner Christophe Hille and his staff found themselves spared the flooding by half a block, but faced with a walk-in full of food and the prospect of days without power ahead.
In our current issue Marie Viljoen introduces us to yet another delicious and abundant invasive plant taking over the city. Autumn-olives–no relation to the green things in your martini–are exquisite to eat, with a tart sweetness somewhere between a red currant and a pie cherry.
It’s not often that one finds a drama packed with equal parts human love and love of foraging, but we must say, our interest is piqued. “Now, Forager” tells the story of Lucien and Regina, a Jersey-based couple who forage for mushrooms and sell them to top-notch restaurants in New York City.
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.
Fritz Haeg and Annie Novak of Eagle Street Rooftop Farm in Brooklyn have teamed up to create Domestic Integrities, a highly seasonal installation at MoMa. Part outdoor garden and part interior field, the work features medicinals, herbals, edibles, and plants for pollinators–all cultivated earlier this summer–which will be harvested throughout the course of the exhibition.
Gabe the Fish Babe, aka 27-year-old fishmonger Gabrielle Stommel, delivers super fresh Rhode Island catch directly to prestigious city chefs.
There are a variety of ways to show support for your favorite causes. You can run for cancer, sign a petition against fracking, and now, there’s poetry slamming to raise awareness for food inequality.
In our current issue, Betsy Bradley delves deep into the making of Hot Bread Kitchen, the now Harlem-based bakery whose twofold mission is to preserve bread baking traditions from around the world while uplifting the immigrant women who bake the breads.
In our current travel issue, Nancy Matsumoto takes us behind the polished oak counter and into the kitchen at Brushstroke, Chef David Bouley’s foray into the art of Japanese kaiseki. This intensely seasonal, small-plate dining dates back to the 16th century, having evolved out of the tea ceremony.
In our current issue, Nancy Matsumoto takes us into the “Lunch Hour NYC” exhibit now on display at the New York Public Library. The display–an intense look into what lunchtime has come to mean over the last 150 years in the city–spans everything from high society cookbooks and school lunches to automats and the invention of pastrami.
Classie Parker, aka The Canning Queen, turned a a small vacant lot on 121st Street into a fertile garden that now feeds her neighbors and her own food preservation fervor. When she’s not busy pruning, planting, or putting up peaches, she’s pushing a cart around town teaching anyone who asks how they can can, too.