Meanwhile, Over at Edible Brooklyn

The bounty at Brooklyn Bridge park.

For those willing to get on the 2 train to Weeksville to visit the site of one of the oldest African-American farming communities; to ride the M to Williamsburg for some of our very favorite food ever at the Roebling Tea Room and truly local wines at Brooklyn Oenology; to walk over the Brooklyn Bridge to pick bayberry and sumac along the new Pier One park; to ride the F to Carroll Gardens to sample the city’s first artisanal malt vinegar made with Brooklyn-made beers; to head to Gowanus to learn how to grow food in tricked out plastic planters, we have the magazine for you.

It’s the summer issue of of Edible Brooklyn, and it’s now online for your perusing pleasure.





Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.