Edible Brooklyn

The Magazine: Fall 2012

Getting Oriented

A food writer recalls childhood trips to Chinatown.

Field Trip:
Free-range New Yorkers

Up in Westchester, the Stone Barns Center can make you a farmer for life—or just an afternoon.

Going in for the Kill

Upstate hunting workshops arm urbanites with the ability to harvest their own meat.

Sister City:
Portland Fever

New Yorkers hit the Oregon Trail.

Edible Industry:
Gabe the Fish Babe

The city’s new star seafood seller isn’t a middleman. She’s a middle woman.

Behind the Scenes:
Café Glechik

On the southern edge of Brooklyn, a portal to Odessa.

Miss Saigon

After two years in Vietnam, chef Liza Queen is back in Brooklyn and better than ever.

Get Outta Town:
Le Weekend en Montréal

A few years ago, when I was seven months pregnant, my husband asked if I would mind if he and a friend went off on an adventure. “It may be my last time,” he said eyeing my ever-expanding belly. The destination was at Au Pied de Cochon (APDC), Montreal madman Martin Picard’s celebrated mecca of […]

LIfe of the Party:
Too Many Cooks?

This culinary flash mob says there’s no such thing.

Toby Smith’s Coffee Trails

Brooklyn’s newest roaster knows where your cup really came from.

Memorable Edibles:
When Not In Rome

The author and her family share an unexpected meal in an unfamiliar Italian town.

Notable Edibles:
America, on a Bun

Brooklyn-based filmmaker George Motz got his first real taste of the States while creating his 2005 documentary Hamburger America. He’s since downed countless calories crisscrossing the country, not just for food-focused shorts but also as the host of the Travel Channel series Made in America. This fall, he’ll also host the fourth annual NYC Food […]

Notable Edibles:
Hops Away From Home

We love touring Brooklyn Brewery right here in Williamsburg, but several other of the country’s best small-batch beer-makers are worth a day trip. These four are easy to visit—even without a car. All you need is a ticket to ride. • Beer lovers should toast the Little Beer Bus, which whisks drinkers straight to scenic […]

Notable Edibles:
Bread of the Dead

Many Mexican Americans return home for the holiday, but in Sunset Park observants can make their ofrenda at home or contribute to altars built at community centers and churches. Central to their celebration is pan de muerto, or bread of the dead—a sweet, butter-rich bread perfumed with cinnamon or aniseed, orange blossom or vanilla, covered in sesame seeds or colored sugar.

Notable Edibles:
Tongue-Twister Sisters

Queer. Redneck. Nerd. Guido. Through MTV’s Jersey Shore, via a heady undergraduate reading assignment or simply by observing Brooklyn’s rich pageant, it’s become well-nigh impossible to avoid persons reclaiming one-time slurs to affirm their identities. But reappropriating immigrant accents for a brand name? This could be a first. We Rub You is the eyebrow-raising name […]

Grist for the Mill:
Our Second Annual Travel Issue

Climb aboard your favorite chair.