Producers are pushing for the passage of the KOMBUCHA Act to make sure the fermented health beverage is not treated like alcohol.
The city favorite recently popped up at Industry City as part of our Chef’s Lab series for a special brunch and cocktail service.
Called “Live at the BBQ,” the beer will be available through the summer at both Interboro and Pig Beach, both in 16-ounce cans and on draft.
Calling my compost bin “innovative” might seem like a stretch, but more than most “disruptive” things incessantly peddled at us the days, there’s no question it helps make this city a better place.
Instead of pairing standard lemon, mint and sugar with the bourbon to make a traditional smash cocktail, Haley Traub swaps in grapefruit, basil and orgeat.
Waste stream specialist and Ditmas Park resident Elizabeth Balkan believes even small, incremental design changes can have a significant impact on what and how much we toss.
Brownsville Community Culinary Center offers a 40-week paid training program, helping a rotating cohort of neighborhood residents pursue careers in food.
“I don’t think that great food is coming from anxious, terrified hands,” says the founder, Alex Koones. “Good food comes from happy hands.”
This one’s got new dinner specials.
Brooklyn Kura aims to pioneer a New York sake identity.
Are New York’s new operations destined to only cater to elite clients, or can they help realize a new local food future?
The Brooklyn-based kombucha maker bottles novel commercial kombucha flavors like celery juniper, pomegranate rose and turmeric aloe.