Our Guide to This Week: March 21, 2016

Local Roots NYC has illustrated different cooking skills on their website. Click the image to see “health benefits of local honey,” “how to fold wonton dumplings” and more.

What should you be doing, reading and following right now? We’ve got it all here for you!

What we’re doing


Check out a food and e-commerce meet-up on Wednesday, March 30, where the taco bar will be provided by Empellón.

At Brooklyn Brainery on Saturday, April 9, you can choose to take a class on food blogging or brush up on your knife skills. Also coming up there is an introduction to spicy Sichuan cuisine and a sushi-making class.

Through Skillshare, you can learn how bean-to-bar chocolate-making works from the experts at Red Hook’s Raaka Chocolate.

The Harlem EatUp! Festival is back in May. Make sure you get your tickets for great food and talks.

Good Dirt is a documentary theater piece that benefits the next generation of American farmers. Enjoy the show and an after-party at BAM on April 10.

If you want early access to the Kitchen Arts & Letters clean-out sale, be sure to buy a $20 ticket—which all goes to Edible Schoolyard.

The NYC Hot Sauce Expo takes place April 23 and 24. Spice fiends, get in on it.

Through the end of March, the Sussman brothers have a Detroit-style diner pop-up happening at Williamsburg’s Humboldt & Jackson. Coney dogs and boozy milkshakes every day!

Get to know the teenagers who are this year’s Saxelby Radio Scholars. These students from the Food and Finance High School in Hell’s Kitchen are producing a podcast series with Heritage Radio Network.

Want to learn all about urban beekeeping? Apply for this apprenticeship with the New York Beekeepers Association.

Nominate a teacher who’s shown initiative in teaching K through 12 students about the environment, nutrition, school gardens or food systems for an award from the Stone Barns Center in partnership with Whole Foods. The deadline is April 18.

If you need a CSA for summer, sign up with Local Roots. The early bird deadline is March 25!

Stories we’re reading


At Civil Eats, a guide has been created to curb food wastebut it won’t be easy.

Politico reports on Vermont’s anti-GMO labeling laws, which are leading the nation toward transparency.

China drinks a lot of hot water, according to the LA Times.

The Post and Courier’s podcasting project, “Dinner at the Patel Motel,” is telling the story of Indian home cooking in motels in the South.

Grub Street has put together an excellent list of New York City’s best cocktail bars.

Projects we’re funding:

The Fillery has 11 days to go in their campaign to create a package-free specialty grocer in Prospect Heights that will cut waste by selling all items in bulk.

Slow Food NYC is trying to expand and improve its Urban Harvest Farm at Ujima, a tuition-free, educational, urban farm in East New York, Brooklyn.

If you’re into gadgets, support the creation of a smoother, lighter cast-iron skillet, or back an edible spoon-maker.

Feeds we’re following


Digital editor Ariel Lauren Wilson’s favorite restaurant Instagram feed right now belongs to Willow in Bed-Stuy, while associate editor Alicia Kennedy is keeping a close eye on the opening of Modern Love Brooklyn. Editor Jesse Hirsch suggests you conjure summer by listening to the Edible Brooklyn summer playlist on Spotify.

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