Now if only we could raise tilapia in a drum set and turn that old amp into a beehive.
Sometimes pigs do fly.
The biggest thing in American cheese since sliced bread.
A Peek at Artisan HQ, or at Least Its Parking Lot
Brooklyn’s smartest start-ups cook cheek-by-jowl in unconventional kitchens.
New York’s only all-from-scratch ice cream shop survives its own success.
At home with the cookbook author and Chopped star, the gear is heavy-duty and the attitude is light.
Why take a tiny apartment? Because the terrace offers room to grow.
A meet-up celebrates ancient preservation—the kind that requires collaboration with wild microbes.
City-owned parcels add up—and online tools help turn them green.
The two-acre farm won’t exactly restore Brooklyn to the status it enjoyed in the 1880s, when it was the second-most-productive agricultural county in all of the United States (top honors went to Queens). But it will make it easier for Brooklynites to get hyperlocal veggies, within hours of harvest.
Brooklynites have developed a voracious appetite for local honey, which can sell for over $30 a pound.
So why not breed bees to thrive in New York City conditions?
That’s the plan at a new apiary at the Brooklyn Navy…
From Welsh’s perspective, locavore home cooks—like the CSA member who works till 7:00 p.m. but doesn’t want to dine on Trader José frozen organic bean burritos—should put the same principles to use.
Edible Brooklyn has always fostered feasting on our foodshed, but the philosophy leaps off the page during our fourth annual Eat Drink Local Week. The eight-day fest, which begins June 23, is celebrated not just by Edibles around the Tri-State area, but by hundreds of restaurants across the region that will offer special prix-fixe menus.
And now there’s a day camp where they can find out: Butter Beans. Kids ages 4 to 12 hit rooftop farms, make ice cream and preserves, visit local beehives (yes, mom, they’ll wear suits) and create cookbooks.
When Brooklyn’s own Tracie MacMillan set out to investigate the dietary disparities between the nation’s rich and poor for her new book The American Way of Eating, she she got her hands dirty—literally. She embedded herself in the fields of…
All Rooftop Ready varieties—like Jade Bush Beans, which do well in window boxes or shallow buckets—are hand-collected from the sturdiest specimens on urban farms, including the one atop Pickens’ own Bushwick apartment
Is the Hudson Valley poised to usher in a liqueur revival?
Five hundred and ninety-six acres is the area of vacant city-owned lots in Brooklyn