Our Guide to This Week: August 8, 2016

This week, we’re signing up for a community-supported brewery share, headed out East for a food truck derby, learning proper flapjack technique and more.

Monday: It’s NYC Restaurant Week, where $29 gets you a three-course, prix fixe lunch ($42 for dinner) at participating restaurants around town.

Tuesday: Farm School NYC’s summer series on all aspects of food preservation—from fermentation to jam—is still going strong, with the next session on August 9, from 6 to 9 p.m.

Wednesday: Enjoy a four-course meal on the beach from chef and sourdough expert Sarah Owens at Low Tide Bar.

Thursday: Prime Meats is having a rosé-filled, classic crab boil in Carroll Gardens.

Friday: We all want to know the secrets of fluffy pancakes, and Brooklyn Brainery is taking you through the steps with its class on American-style flapjacks.

Saturday: Head over to the Brooklyn Navy Yard for the NYC African Food Festival, featuring over 25 chefs and restaurants.

Sunday: Learn the history of the Brooklyn waterfront on a leisurely walking tour.

Coming Soon: Hopping the LIRR or Hampton Jitney in August? Don’t miss our Food Truck Derby, taking place on the East End.

Stories We’re Reading:

We waste a third of the food produced worldwide. To get a better sense of how this happens, OpenIDEO spoke to Dana Gunders of the Natural Resources Defense Council. Watch the full video at top of page.

Transmitter Brewing has opened up registration for its fall CSB (community-supported brewery), which gets you two great bottles per month over six months.

Local Roots NYC’s fall CSA is now accepting orders.

Civil Eats writes about how we can better support farmers.

Feeds We’re Following:

Because you can't eat fried chicken everyday, shaved raw mushroom and quinoa salad ?: @evansungnyc

A photo posted by Hail Mary (@hailmarybk) on

Have you checked out Hail Mary in Greenpoint yet? We’re pretty psyched to try dishes like this shaved mushroom and quinoa salad.

Glady’s in Crown Heights is debuting a new rum-focused cocktail menu.

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Alicia Kennedy is a Long Island–born, Brooklyn-based food writer and recipe developer.