This weekend is that time of year when we’re told we should honor our mothers. And for us Edible editors, we can unsurprisingly embrace that sentiment via food.
The recent Harlem explosion tore through two buildings across the street from the Urban Garden Center and leveled the UGC’s greenhouse. They’re not backing down, though — in fact, they’re already back in business.
Launched three years ago by three Manhattanites, FarmersWeb is a sort of virtual Hunts Point for everything from chicken to cherries to cheese, connecting 400 city buyers to dozens of local farms — with more on the wait list.
Bubby’s proprietor Ron Silver is excited about flavor, and also about form.
In our Summer 2014 issue, writer Eileen M. Duffy explores the new world of restaurant-supported fisheries, which came to Manhattan last winter with the introduction of Dock to Dish in seven top restaurants.
We talked to Food + Tech Connect founder Danielle Gould about Edible Institute and why there’s hope at the intersection of food and tech.
Earlier this month, luminaries of the food movement — who also happen to be longtime friends — took the stage at Cooper Union’s historic Great Hall for a friendly conversation about the current state of food and agriculture.
Joan Gussow will be in the audience at Edible Institute in May. We asked her where she thinks the food world is headed.
What do America’s coffee preferences look like on a map? Why don’t young farmers get insured? Why aren’t we already drinking maple water? And how can food serve as, ahem, an olive branch? This and more in what our editors are reading this week.
The Restaurant Opportunities Center of New York (ROC-NY) is holding its first-ever restaurant week. But it’s not like the NYC Restaurant week we’re used to here in New York.
In addition to her day job as Momofuku’s brand director, Sue Chan is creating a social network and support group for women pursuing careers in the culinary industry.
This week, our editors are seeing a bright future for local food and drink — and seeing it clearly, with the help of the up-and-coming monocle.