About a year ago, Adams transitioned to a vegan diet. Now a good chunk of his massive Borough Hall office serves as a kitchen.
A four-year-old Meetup group facilitates frequent baking days at the Old Stone House.
Each of these stories is proof that, regardless of the seasons or cliché, New York’s a place where most anyone or anything can start from scratch.
Bushwick-based BK ROT provides training and paid, part-time composting jobs for six young people in their teens and early twenties.
Brooklyn Grange’s Anastasia Cole Plakias discusses urban ag with Vancouver-based pioneer Michael Ableman.
From beer to foraging and everything in between, here’s your food itinerary for the month.
Smallhold’s mushroom growers can monitor and adjust the lighting or water circulation in their “minifarms” from afar.
Plus: The Ikea Lab’s free designs for a garden sphere.
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The annual event sponsored by Slow Food NYC, will address the question: “Are good, clean and fair food and ag being Trumped?”
Plus: Can the trendiness of kava help the economy of Fiji?
Both events look to be as surprising and wide-reaching as the book itself.