Liz Newmark’s catering company with a conscience
An 80-year-old force of nature.
Partway through Eat-Drink-Local week, our annual 8-day festival for our foodshed, we took a moment to get the scoop on how Whole Foods Market sources many of its products from small and local producers.
Why you should invest in the new print project called Short Stack right now.
Rebecca Louie, aka The Compostess, knows more about worms than is reasonable for someone who’s spent her whole life in New York City.
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.
Chef Takashi Inoue likes his meat rare—in more ways than one.
At Food & Finance High, students gain skills for the kitchen—and beyond.
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.
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 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.
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.