Mayanoki has assumed the challenge of showing that the right thing to do can also be the most interesting.
When it comes to local, sustainable fish, what’s old is new again.
When the two young cofounders of this literal farm-to-plate start-up set out to build a business, they knew the key to connecting chefs to farmers of sustainable beef had to be the slaughterhouse.
Award-winning author Paul Greenberg will join us at Edible Institute on May 10 to lead a panel discussion dedicated to gauging the importance and impact of the smaller operartors.
On October 16, Slow Food NYC and Sea to Table will host an event at Haven’s Kitchen that celebrates the New England fishing community and brings awareness to how we can support these fisherman by eating sustainable species.
Years ago, we were lucky enough to get a pre-dawn tour of Fulton Fish Market, a few months before the old outdoor stalls shuttered and moved operations to a state of the art building in the south Bronx. It was the middle of winter and there on the East River waterfront ice and fish had pretty much become one. As fishmongers went about their work with bloody hooks and layers of clothing, the homeless guys camping out down on the cobblestones of South Street Seaport lit fires in metal trashcans and oil drums to beat the frigid cold. This Sunday’s New Amsterdam market is an homage to what came before, minus the cold and dark and plus a few lobster rolls and other goodies. Called the “Wintermarket,” it’ll feature a whole section of seafood from fisheries of the Northeast and New England.