Last year along, the paddy produced about 30 pounds of rice, and immeasurable quantities of enlightenment.
How Americans developed a taste for one of the greenest ingredients in the sea.
Yesterday the Department of Sanitation and Grow NYC dropped some pretty heavy news on New York City: since they introduced collections at Greenmarkets in Manhattan, Brooklyn and Staten Island in 2011, they’ve collection ONE MILLION POUNDS of compost.
Eating local in New York 12 months a year used to be challenge. It took planning and hard work–canning, drying and making jam, or else you’d end up eating stored root vegetables all winter. But now, thanks to pioneering upstate farmers, we city dwellers can eat Hudson Valley produce–without suffering one bit!–all winter long. The trick? Winter CSAs of frozen local produce.
Sure it’s technically only a few subway stops away, but sometimes Brooklyn just seems so…far. While we’re willing to travel for our favorite eats, the opening of Union Market, the beloved Brooklyn purveyor of all things delicious, on Houston Street makes us and our Metrocards very happy
Take a peek inside Tribeca’s new food hall, All Good Things, where hungry shoppers find a curated selection of artisanal goods from the likes of Dickson’s Farmstand Meats, Orwasher’s bread, Blue Marble Ice Cream, Nunu Chocolates, Blue Bottle Coffee and Cavaniola’s cheese, plus an upstairs oyster bar and a downstairs fine-dining restaurant.
Rediscovering the most succulent feathered beast.
For over a century, Tribeca was the place to buy turkey and all the trimmings
He says the garden is a place of serenity that transports him back to the plot where he grew greens, peppers and garlic with his family.
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.
Just 30 minutes from Midtown, the Stone Barns Center can make you a farmer for life–or just an afternoon.
From goat cheese to tres leches cake, here are some visual highlights from our Diary Issue. Click the photos to go to the stories.