The Magazine: Summer 2012
Aftertaste:
From Kickstand to Farmstand
Now if only we could raise tilapia in a drum set and turn that old amp into a beehive.
Behind the Scenes:
The Farm on Adderley
Sometimes pigs do fly.
Tastemaker:
Anne Saxelby, Dairy Queen
The biggest thing in American cheese since sliced bread.
Hungry City:
The Great Hot Dog Cookoff
A Peek at Artisan HQ, or at Least Its Parking Lot
Edible Infrastructure:
Entrepreneurial Incubators
Brooklyn’s smartest start-ups cook cheek-by-jowl in unconventional kitchens.
Artisans:
Ample Hills Creamery
New York’s only all-from-scratch ice cream shop survives its own success.
The Brooklyn Fridge:
Ted Allen
At home with the cookbook author and Chopped star, the gear is heavy-duty and the attitude is light.
Turf:
66 Square Feet
Why take a tiny apartment? Because the terrace offers room to grow.
DYI or Die:
Fermentation Fever
A meet-up celebrates ancient preservation—the kind that requires collaboration with wild microbes.
Urban Ag:
Lots of Opportunity
City-owned parcels add up—and online tools help turn them green.
Notable Edibles:
The Greenhouse Effect
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.
Notable Edibles:
The Borough’s First Commercial Apiary Puts the “Bee” in “Brooklyn” —AND VICE VERSA
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…
Notable Edibles:
Cook All Weekend, Eat All Week: Home Chefs Learn to Prep Like Pros
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.
Notable Edibles:
One week. Eight ingredients. Hundreds of restaurants
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.
Notable Edibles:
A Day Camp for Hungry Minds
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.
Notable Edibles:
Embedded in America
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…
Notable Edibles:
Going to Seed
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
Locavore Pour:
Currant Events
Is the Hudson Valley poised to usher in a liqueur revival?
Grist for the Mill:
A Garden the Size of Prospect Park
Five hundred and ninety-six acres is the area of vacant city-owned lots in Brooklyn