A family business frozen in time.
How we almost lost the Peconic Bay scallop—and why we’ve almost got it back.
You’ve caught a mess of highly perishable fish. Now what?
Come February, we at Edible get bombarded with Valentine’s Day dinner ideas, most of which are so forgettable we don’t even bother sharing. But this year Kriemhild Dairy (who’s grassfed butter we wrote about in Edible Brooklyn last year) had an idea that we loved.
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.
Eden’s Ice Cider captures the essence of apples.
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.
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.
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.