Our Guide to This Week: August 22, 2016

This week, we’ve got a thirst quenching shandy recipe, a Monday through Friday class lineup, details on a rooftop farm where you can do yoga every Wednesday and more.

What We’re Doing:

Grab a hammock; it's Friday.

A photo posted by Rooftop Reds (@rooftopreds) on

Monday: Scotch has had a complicated history, and you can find out all about it—along with a tasting—at Brooklyn Brainery.

Tuesday: Make “market value-added farm products” (we’re talking pickles, jams and more) in this Farm School NYC course.

Wednesday: La Plaza Cultural-Armando Perez community garden members will show you how to make rosemary flatbread on a grill.

Thursday: Avocado skins and pits apparently create a beautiful pink tone when used as dye. Learn all about it at this class at Tinyfield Roofhop Farm.

Friday: A completely vegetarian Seasonal Chef’s Table at Brooklyn Kitchen will get you creating dishes using the best produce available.

Saturday: Spend the afternoon immersed in mezcal and barbecue, as a way to celebrate Greenpoint.

Sunday: Get on the roof at Rooftop Reds for their Ribs and Rosé event—it’s exactly what it sounds like, which sounds pretty good.

Coming Soon: We have a German Feast panel coming up at Brooklyn Brewery on October 5, and get a taste of a wide range of global cuisines at Edible Escape on October 20.

Stories We’re Reading:

The recipe for, and story behind, a Haitian cornmeal porridge with black bean sauce.

Community gardens in the Rockaways are working for food justice.

A hot sauce made with Bronx-grown peppers is making its way to Puerto Rico.

Monsanto seeks to “build an Amazon-like network of agricultural products and services.”

How to stock a pantry for the preparation of “New Native” cuisine.

On our radar:

The Natural Gourmet Institute is offering a course on How to Launch a Food Business.

You can make a visit to the Bushwick Campus Farm to see what’s growing.

Feeds We’re Following:

Another day in paradise ☀️

A photo posted by Dante NYC (@dantenewyorkcity) on

Dante has a new breakfast menu. Go enjoy it streetside with a Garibaldi, the perfect blend of Campari and fresh orange juice.

Watch the transplanting of lettuce plants by the teens who’ve been working with City Growers.

It's happening! Rooftop yoga at the hop farm every Wednesday night. Catch the sunset and zen 7:30 pm!

A photo posted by Tinyfield Roofhop Farm (@tinyfieldfarm) on

How to stay cool:

Make this Brooklyn Brew Shop shandy, the perfect end-of-summer beer cocktail.

Makes two 12 oz. glasses

½ cup sugar
2½ cup water
½ cup lemon juice
24 oz Brooklyn Brew Shop Citrus Wheat Beer
1 sprig mint

  1. Boil the sugar and ½ cup water together and stir until sugar is dissolved.
  2. Combine with sugar water mixture with the lemon juice, beer, and remaining 2 cups of water.
  3. Garnish with a sprig of mint, and enjoy!
Newsletter

Categories

Tags

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