The recent sad news in The Brooklyn Paper that the Bay Ridge soda shoppe called Hinsch’s had shuttered reminded us of a very cool link a friend sent us a few months back to a site called Project Neon. Hinsch’s was known as much for its neon signage as its scoops of ice cream, which were still served old-school style in tiny metal trays. It’s one of the many city places cataloged by Brooklyn photographer Kirsten Hively on her Tumblr and Flickr sites. Earlier this year Hively launched a Kickstarter campaign to help develop an iPhone app to locate amazing neon signs around the city, and you can now download the results of her work, much of it food and beverage focused, right here.
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Today at 3 p.m. on THE FOOD SEEN, our photo editor Michael Harlan Turkell interviews former Washington Post reporter Jane Black and Brent Cunningham, the couple currently writing a book on Huntington, West Virginia–the rural town where Jamie Oliver’s Food Revolution taped it’s first season.
Today at 6 p.m. check out George Motz on Heritage Radio Network’s The Matt &…
Last night Brooklyn Brewery hosted Edible’s latest installment in our ongoing How-To series, which focused on…
We’re especially excited about Edible Escape on October 19, our first travel-themed tasting.
Internet radio is where it’s at… or at least where to listen. Especially on Tuesdays at 3 p.m., when our photo editor Michael Harlan Turkell hosts THE FOOD SEEN on HeritageRadioNetwork.com, which broadcasts right out of the back of Roberta’s in Bushwick. (Can’t listen in then? No worries: Each and every episode lives on the internet.)
Earlier this month 30,000 home cooks proved that a value meal didn’t have to require a drive-thru. Coming together with the values of true slow food—good, clean and fair for eaters and farmers—each made a meal for $5 or less a diner for a national “potluck” on September 17th. Out of this came hearty seasonal soups like corn chowder, meats (broken into parts, sliced for sandwiches and stewed into stock) and nights spent swapping preserving and season-stretching tips.
Until now Heritage, which is based in Brooklyn, only sold its meats directly to chefs and restaurants or online, serving as broker between small family farms who can’t afford to process their proteins or don’t have a place nearby to do it and the city customers who want sustainably sourced meat but can’t work with a whole animal.
Last week we downed 28 glasses from around the globe in the quest for the…
Pretend the Hudson is the Chesapeake this weekend at the first Hammer & Claws Blue…
Next Sunday Stone Barns Center hosts their 11th annual Harvest Fest, and we’ve got 10…
This February Colicchio & Sons got a wine director with a penchant for the flavors of the Finger Lakes: Thomas Pastuszak spent years studying at Cornell, then worked for five years up in Ithaca, namely as the general manager of a wine-focused place called Stella’s. Here are his top picks for rieslings from the region, now in heavy rotation at the restaurant.
