Local Land Trusts help cover farmers’ assets.
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This food book fair is so far up our alley, we wish we could say we’d planned it! The roster of participants includes countless Edible contributors, plus chefs, editors, bloggers and other movers and shakers in the food movement.
Last week aspiring food writers, bloggers, editors and everyone in between came to Brooklyn Brewery and got schooled on how to make a career in food media.
These days, everyone’s abuzz over the arrival of spring at the Greenmarket. I’ve seen triumphant tweets about asparagus and fiddleheads and obsessive instagramming of duck eggs and ramps. But my personal favorite Greenmarket goods, which returned to Union Square last week, aren’t actually ready to eat.
We know we shouldn’t complain, but for our upcoming issue we have too darn many good photos to put on the cover. Ramp pizza, uni, Zak Pelaccio’s upstate restaurant… Can you help us out?
Jeanne Hodesh of Greenmarkets tells us what green goodies to look for while we’re waiting for spring produce to arrive.
L.A.-based sculptor Miguel Nelson developed Woolly Pockets, a modular living-wall system that allows even the blackest thumbed among us to turn chain link fences and drab brick walls into lush, green gardens.
Last week, New Yorkers sipped from beakers and toasted with test tubes at the World Science Festival Gala. Over hors d’oeuvres, dinner and desserts prepared with carbon dioxide tanks, high-speed evaporators and centrifuges, attendees celebrated the 60th anniversary of James D. Watson’s co-discovery of the structure of DNA.
“The East Village has a new watering hole—and for once, that term’s not a misnomer. The drink on tap at Molecule isn’t wine or beer, but pure water.” Read more on this anti-pollution, eco-friendly spot in our current issue.
Soon, very soon, growing edible things will emerge from the soil, spreading locavore joy throughout the land. Among these early crops, ramps–those garlic-scented slender bulbs that taste like onions and make a million dishes more delicious–have garnered such a following, there’s a whole festival dedicated to celebrating their arrival.
With the burst of warm weather earlier this week, it feels like something must be growing out there, right? Sadly, it’s still a bit soon for those first spring crops to hit the Greenmarkets. Until they do, here’s a terrific recipe that will tickle your taste buds and get you through the last, long stretch of early spring.
