Cleaver’s interim plan is to open Cleaver Counter, a more casual, six-month pop-up along the Ninth Avenue entrance to Chelsea Market.
B Certification is a third-party certification for businesses that hold themselves to “higher standards of social and environmental performance, transparency and accountability.”
No cranberries across the pond, but a bird, plenty of butter and pie spiked with Scotch instead of Bourbon.
Once a year, Mary Cleaver shutters shop so her whole staff — from serves and sous chefs to dishwashers and bookkeepers — can go back to the land, at least for the day.
Earlier this fall, at a sold-out forum in New York City organized by Food Tank, we learned how massive our food waste problem has become. Here are some examples of what Edible communities across the country are doing to combat the problem.
Experts say that unless paper cups, corn sporks and paperboard boxes wind up in an actual compost pile, they’re no better than plastic
We’ll tell you more about the event–which was in part a social experiment about sharing meals as well as a way to promote Slow Food’s $5 Challenge–on our forthcoming NY1 segment on the soupy shindig this Friday. But we wanted to pass along a party tip we learned from Mary Cleaver, the foward-thinking sustainable caterer who runs a restaurant both on and below the elevated city park.
In Chelsea Market, a conscientious capitalist carnivore.
We’ve always liked he surprisingly homey feel of The Green Table, the mini-restaurant Mary Cleaver runs in the front room of her catering operation…
There are many reasons an Edible Manhattan reader should stop in at Chelsea Market, the mini-mall on Ninth Avenue and West 15th Street: There’s…
We recently conducted a very informal straw poll at Chelsea Market with Mary Cleaver of the Green Table, Jake Dickson of Dickson Farmstead Meats…
How a family of prescient purveyors anticipated America’s gourmet revolution.