The Magazine: Fall 2011
Notable Edibles:
Seeking The Finest Latke In The Land
Given that Brooklyn is pretty much the birthplace of Jewish- american food culture, it’s safe to say there are plenty of lauded latke cooks in the borough. Even if your Bubby retired to Boca Raton, you probably still pull out…
Notable Edibles:
Vienna’s Brooklyn
Crossing the Danube Canal from Vienna’s glittering historic center to the city’s less glamorous Second District, I knew I was entering our borough’s “sister city”—my Brooklyn bones could feel the average monthly rent on a two-bedroom apartment drop by about…
Global Village:
Ice Cream For Africa
Why Blue Marble set up a soft-serve shop in Rwanda.
Notable Edibles:
For A Week, Real Cider
If you’re like most americans, the word “cider” probably calls to mind plastic jugs of fresh apple juice. But in Europe, cider is an alcoholic beverage, dry and sophisticated, made from apples as tannic and astringent as wine grapes, a…
Notable Edibles:
Buy A One-Way Ticket To Our Travel Bash
We hope our first-ever travel issue is as much fun for you to read as it has been to put together! If, like us, you wish you could taste the flavors on these pages, have we got a party for…
Urban Forager:
Delicacies Among The Leaf Litter
In Prospect Park, finding mushrooms—and a few other surprises.
The Brooklyn Fridge:
Kid Millions
Drummer, producer, composer, collaborator, solo artist and road-food warrior.
Fire, Food And Song
The perfect cookbook for the great outdoors.
Bottle Shop:
Mr. Robinson’s Neighborhood
Brian Robinson’s Gnarly Vines weaves its neighborly tendrils through the fabric of Fort Greene.
Liquid Assets:
United States Of Beer
An ex-Brooklynite just published a guide to the best cold ones in the country.
In The Pioneer Valley
A weekend of raw milk and craft beer in Western Massachusett.
Melting Pot:
The Global Potluck
A Prospect Heights high school teaches recent immigrants from 50 countries. Once a year, they share tastes of home.
Edible Escape:
The Mast Brothers Live Up To Their Name
Brooklyn’s most celebrated chocolatiers set sail.
Traceability:
Letters Home
A year—or two—farming in Santa Cruz.
Notable Edibles:
In Fort Greene, South African Cuisine
For a few years after it opened in Fort Greene in 1999, Madiba was not just the only South african restaurant in Brooklyn, but the only one in New York. Today it enjoys the status of elder statesman in Gotham’s…
Back of the House:
Purple Yam
A world of influences helps make Filipino fare sublime.
Edible Infrastructure:
Frozen Assets
An upstate start-up proves that “ family farm” and “processing plant” belong in the same sentence.
Notable Edibles:
Cruise Cuisine
To understand the irregular business hours and general ad hoc nature of the Red Hook restaurant Philly Pinoy, as well as its reason for being, you first need to know that its home on Pioneer Street is a block from…
Notable Edibles:
We Made A Cookbook!
That old saw cautions not to judge a book by its cover, but when it comes to our hot-off-the presses cookbook, go right ahead.
Letter From the Editor
Edible is best known as a champion of local foods, and rightly so. We’re farmers market addicts, altogether obsessed with meeting the people who catch our fish, pick our pears, churn our butter and boil our bagels. But in this…