Our Guide to This Week: August 22, 2016

What We’re Doing:

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Grab a hammock; it's Friday.

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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:

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Another day in paradise ☀️

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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.

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!
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