Using New York corn, the East Harlem bakery’s method is as simple as it gets.
GrandLo’s students receive a stipend and graduate with a New York City food handler’s license, completed résumé, employer letter of recommendation and barista training certificate from Counter Culture.
The organization reinforces on-the-job culinary skills with financial and computer literacy classes.
East Harlem especially, also known as El Barrio, does not empty in July and August. This part of town puts on a show.
Sonya Simmons, Maritza Owens and Carey King use food to control the fate of their neighborhoods.
In Sweden, fika is more or less culturally mandated.
Looking for a gift for your favorite eater-meets-bookworm? Consult our roundup featuring additional titles that didn’t run in our print issue.
You have another ten days to donate anywhere from $1 to $5,000 (and if you do donate the $5,000 and need a friend to bring to the Christina Tosi baking lesson, we’ll be happy to join you.)
It’s never been a better time to be a food entrepreneur.
After a fire leveled their grain and bean-production facilities upstate, non-GMO Cayuga Pure Organics could use a little help getting back on their feet.
At Hot Bread Kitchen, baking bread is more than simply working with dough. The now Harlem-based bakery has a twofold mission to preserve bread baking traditions from around the world while uplifting the immigrant women who bake the breads.
In our current issue, Betsy Bradley delves deep into the making of Hot Bread Kitchen, the now Harlem-based bakery whose twofold mission is to preserve bread baking traditions from around the world while uplifting the immigrant women who bake the breads.