With a speaker lineup that includes chefs Rick Bayless, writer Kim Severson and Senator Kirsten Gillibrand, the 7th Annual Chefs Collaborative Summit comes to New York City April 10—12.
The fruit’s flesh is foul, but the pit within is not. I was soon snacking on something enjoyably interesting, an ancient food that, to me, was entirely new.
The plants grow wild in all 48 states and their tight, purple clusters can season everything from vodka to lamb.
A new cookbook born from foraging for mulberries in Bed-Stuy demonstrates techniques that can be adapted to blackberries from Fairway.
Be sure to take a peek at the current Edible segment airing on NY1 today and Sunday. (And online right here in perpetuity.) Based on a story in the current issue, it’s on Inside Park chef Matt Weingarten’s take on the Native American snack called pemmican, which has historically made use of both fall harvest foods on the Great Plains and a successful hunt for buffalo. It’s kind of like a cross between a granola bar and beef jerky.
Today the age-old staple is essentially extinct—which is precisely why chef Matt Weingarten makes it.
In our ongoing endeavor to entice readers to think, ask and marvel about their food community, we sometimes have to resort to such tactics…
Foraging a fetid delicacy.
