In the Glass
What started as a coffee counter, whole animal butcher shop and bar is now serving dinner, too.
The mother and son duo ferment, batch, pack and label from their Brooklyn kitchen.
Burlap and Barrel aims to bring transparency and traceability to the spice trade.
Brooklyn-based, Dakar-born Pierre Thiam shares his bissap recipe.
Plus: The Ikea Lab’s free designs for a garden sphere.
Forthave Spirits’ punk approach to distilling has resulted, so far, in three very polished bottles including an aperitivo, an American dry gin and an amaro.
There will be ice cream.
High on our list of participating bars include Rouge Tomate Chelsea, Pondicheri, Olmsted, Butter & Scotch, Slowly Shirley and Montana’s Trail House.
The goods they’re showcasing are as impressive as the space and method.
In her debut cookbook, Chitra Agrawal re-interprets her family’s vegetarian recipes, often using local and seasonal ingredients.
Browse the magazine any time, anywhere.
The annual event sponsored by Slow Food NYC, will address the question: “Are good, clean and fair food and ag being Trumped?”