What We’re Doing:
Monday: Head to the Brooklyn Historical Society for a screening of Fed Up, a documentary about food justice. There will be an introduction and follow-up discussion led by restaurateurs and food activists George Weld and Evan Hanczor of Egg in Williamsburg.
Tuesday: The Garden Hack Summit starts today! It’s a free event running through the 29th that will help you learn how to grow more of your own food.
Wednesday: Head to Archestratus for an artist talk and cooking demo with Cook Korean! author Robin Ha.
Thursday: Join the Edible team for Good Beer, our annual celebration of the best brews, ciders, and more! There will be food, too. Check out the list.
Friday: Today, the Museum of Ice Cream opens! It’s at Gansevoort Market, and will include a Scoop of the Week from amazing local ice-cream makers.
Saturday: The Kickstarter Summer Festival is happening at Fort Greene Park, with a ton of art and food on offer.
Sunday: Head up to El Barrio for Vendy Plaza at La Marqueta. Eat a ton of food, enjoy live music and hang out in the beer garden presented in partnership with Brooklyn Brewery.
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:
NYC’s big businesses, including stadiums and hotels, will now have to compost food waste.
Questions to ask before you join a CSA.
Google might soon serve its employees lab-grown shrimp.
A quinoa restaurant run by computers is coming to midtown.
You can participate in a challenge to curb food waste.
The Bourgeois Pig is now LadyBird, with a completely vegan menu.
Feeds We’re Following:
Follow our photo editor Scott Bleicher on Instagram.
A photo posted by Whole Foods Market Brooklyn (@wfmbrooklyn) on
Whole Foods Williamsburg opens on Tuesday, July 26!
A photo posted by Humboldt and Jackson (@humboldtandjackson) on
Humboldt & Jackson is bringing back its $16.99 unlimited brunch.
My latest recipe is live on the blog! This go round, it’s my ‘Happy Crab Cakes’. The crabs are happy because they’re not involved in the ingredients. Instead, I use artichoke hearts, fresh vegetables like onions, celery, and bell peppers, and load them with spices and herbs galore. Go check it out: direct link in bio and do let me know what you think and maybe even give it a go. On that note, I’m thrilled to announce that this recipe will be featured at the new vegan restaurant launching in NYC called @urbanvegankitchen. I’ve been working hard with my dear friend Pamela (@bigapplevegan) owner of Blossom and Blossom du Jour, on creating a refreshing and fun menu for her new spot. It’s been such a blast and I can’t wait to share more of the creations soon. ?
A photo posted by Mississippi Vegan (@mississippivegan) on
The owner of the city’s Blossom chain of vegan restaurants will be opening Urban Vegan Kitchen, and here’s a preview of the “crab” cakes by Mississippi Vegan.