Brooklynite Nicola Twilley is the mastermind behind the site that combines design, science, history and food in surprising and wonderful ways.
We’ve invited several distinguished panelists to share their stories and answer your questions at “Sell It Like It Is!” at the Brooklyn Brewery on February 4.
This year, you can take a deep breath, make some soon-to-be-forgotten Lent resolutions and trudge through the mounds of slush to the Irondale Center to partake in some good old-fashioned Mardi Gras-style debauchery.
The price of the class includes a guided tour through the entire ice cream-making process by owner Brian Smith.
A portion of the proceeds from the Brooklyn event will go to the New York State Distillers Guild, which supports local distilleries by lobbying on their behalf in Albany.
They’ll officially open on January 15, but if you can’t wait until then (me neither) they’re hosting a sneak peek every night this week from 7:00—9:00 p.m.
Helmed by Detroit-based and Nigerian native Tunde Wey, the event celebrated the foods of his childhood.
Her tea is already available at Saraghina Brooklyn, Stinky BKLYN and Nextdoorganics, but she needs your help to expand.
They’ve enlisted experienced professionals from the world of food entrepreneurship that range from the president and CEO of Baldor to the author of Inquiries into the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered.
Monday’s the deadline for the program that will cover garden planning, setting up the kitchen classroom, planting and basic garden and soil maintenance.
Some of the most qualified people to answer this question — including our own Rachel Wharton — are getting together on January 6 to frame a response through food.
Holes in the Wall Collective and Industry City Distillery are teaming up to present a currency-free holiday party this Friday, and they’re calling it “a tiny insurrection … a fund-raiser for our own humanity.”