Our Guide to This Week: March 28, 2016

Cookbook club meetings, Smorgasburg returns to Prospect Park, a chain restaurant buys a farm and more.

sweet saba

Sweet Saba, who we feature in our upcoming issue, makes artful candies with exotic flavors. Photo credit: Facebook/Sweet Saba

This is the week when we find out whether March will indeed go out like a lamb (the forecast looks hopeful). How should you mark the occasion? We’ve got some ideas.

What we’re doing:

Check out the start of Colonia Verde’s Sunday Asados series, which will bring acclaimed chefs from Latin America to the restaurant to grill alongside chef Felipe Donnelly. It starts on Sunday, April 3. Learn more about the series here, or pick up tickets for Sunday.

Smorgasburg returns this Sunday to Prospect Park! Are you ready to feast?

Greenpoint cookbook shop and café Archestratus will have its next cookbook club meeting on Tuesday, April 5. This month’s book is Bryant Terry’s Afro Vegan, which you can purchase for 20 percent off.

Don’t miss our April 6 How to Eat Cheese panel at Brooklyn Brewery.

StartOut and Jarry magazine have joined forces for a panel on food entrepreneurship for the LGBTQ community. It’ll take place on April 6 at WeWork Penn Station.

Smart Beer is New York’s first organic beer company, and starting April 8, you can enjoy it at Citi Field (and find it at many shops, including Union Market).

On Sunday, April 16, kids age 7 to 10 can experience Senegalese cuisine with Pierre Thiam at MOFAD in a hands-on workshop. Tickets here.

If you want to plan a bit more ahead, purchase tickets for Edible Schoolyard’s Spring Benefit, taking place on May 17. So far, chefs Michael Anthony, April Bloomfield, Daniel Boulud, Danny Bowien, Tom Colicchio and London’s Ruth Rogers are all confirmed.

Stories we’re reading:

New York City’s Dig Inn chain is about to start growing some of its own produce.

A new book looks at the positive effects carbon sequestration through carbon farming can have on climate change.

In an essay marking spring, Bread, Wine, Chocolate: The Slow Loss of Foods We Love, author Simran Sethi writes of the flavors of renewal.

How a tiny pub on wheels made its way from Ireland to the U.S.

Did you know you can make mayo from a can of chickpeas?

A necklace that can tell what you’re eating from the sound of your chewing is an accurate calorie counter.

What’s the next superfood? Ask Google.

How should we feel about chefs cooking other people’s food?

What we’re funding:

Pachakuti Foods is launching a quinoa milk that aims to protect biodiversity in Peru and ensure farmers are paid a fair wage for growing an array of quinoa varieties.

Feeds we’re following:

Vegan Matcha made with High grade matcha green tea grown in Japan, cashew milk, coconut cream, raw coconut oil, cocoa butter

A photo posted by Van Leeuwen Artisan Ice Cream (@vanleeuwenicecream) on

For more gorgeous Sweet Saba candy, featured in our upcoming issue, follow the company on Instagram.

Associate editor Alicia Kennedy is always into ice cream, but it gets more urgent during these warmer days, when Van Leeuwen’s Instagram updates make her plans for her.

Jobs to apply for:

Want to come work with Edible? We’re hiring an ad sales executive!

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