What We’re Doing:
Monday: It’s Uptown Restaurant Week, so hop on a train and enjoy lunch specials along East 125th Street.
Tuesday: Every day is a National Something Day, but today it’s rum and that means drink specials. Watch our Facebook Live with Glady’s beverage director Shannon Mustipher, then head down there to join their rum club.
Wednesday: A stone fruit galette is an easy way to take advantage of late-summer fruit. If you don’t yet have the skills, head over to this class at Brooklyn Brainery and leave an expert.
Thursday: Sip cocktails and enjoy some beautiful music at Cooper Hewitt.
Friday: It’s finally time for our Food Truck Derby! Get out east for an evening packed with food and drink from some incredible vendors.
Saturday: While you’re out east, make sure you also check out Dan’s Harvest East End, where you can stuff yourself with the bounty of local farms and vineyards.
Sunday: Take your bread-baking a bit more seriously by attending Sourdough 101 with expert Sarah Owens.
Stories We’re Reading:
— Food+Tech Connect (@foodtechconnect) August 4, 2016
The beloved Bed-Stuy restaurant Do or Dine is now a bar called Do or Dive.
A Start-Up Turns to Saffron to Help Afghanistan Regrow https://t.co/orHhacT8w5
— Ariel Lauren Wilson (@ariellauren) August 14, 2016
Why did the GMO labeling movement fall short?
— Ariel Lauren Wilson (@ariellauren) August 13, 2016
— Carrington Morris (@CCabellMorris) July 20, 2016
On our radar:
GrowNYC has been running a campaign called “Oh SNAP!” to draw attention to the Greenmarket’s acceptance of EBT cards.
The Lowline is hiring a director of development.
The Culinary Institute of America is doing Italian cuisine weekends for those who want to improve their sauce.
The Food Business School is accepting students to its course for mission-driven food businesses.
Feeds We’re Following:
We’re perpetually coveting a Paulie Gee’s pie.
Pastry king and chocolate researcher Michael Laiskonis is prepping some Madagascar beans for a new project.
Considered "one of the biggest wild food secrets in North America", Russian Olive trees bear one of our most common and delicious wild fruits. Russian Olives thrive in poor soil, have low seeding mortality rates, mature fully in a few years, and out compete native vegetation. They have highly aromatic flowers, appear in early summer and are followed by clusters of fruit. The fruits are edible and sweet with a dry texture.
We’re all about @wildcaptives‘ Instagram feed. It’s a gorgeous guide to the city’s edible and medicinal “weeds” and other underrated local plants.