We celebrate the people who are building the sort of food culture we want—one that’s diverse, accessible, sustainable and delicious.
Calling my compost bin “innovative” might seem like a stretch, but more than most “disruptive” things incessantly peddled at us the days, there’s no question it helps make this city a better place.
Made with simple and seasonal ingredients, Melani Tankel’s Wild Pies highlight produce at its ripest.
ESL Works partners with clients ranging from fine-dining to warehouse and distribution centers to bring English classes into the workplace.
Going strong after seven years, Hudson Valley Harvest models local food distribution by farmers, for farmers.
We recently sat down with the West Village dad to learn more about his food philosophy, thoughts on how technology is changing how we eat and drink, and how he made over the Obama’s pantry.