There was no talk of disrupting markets with microgreens and trademarked meatless burgers.
In a monthly column, Leah Kirts covers the work of queer organizers expanding mutual aid through food justice across New York City and beyond.
Ceramicist Stephanie Shih re-creates her family’s kitchen staples and finds community in the process.
Since last October, Permanent Bake Sale has raised nearly $17,000 through online weekly bread sales and pop-up fundraisers.
This weekend, Just Food is partnering with the Tehuti Ma’at Community Garden for a community-based cookout and fundraiser.
At Saturday’s Black Vegfest, entertainment, enrichment and amazing vegan food go hand in hand with critical thought and community engagement.
For Mercedes Golip of My Venezuelan Kitchen, food is the conduit through which she connects to a culture that she has been removed from for the last 12 years.
“I don’t think that great food is coming from anxious, terrified hands,” says the founder, Alex Koones. “Good food comes from happy hands.”
Equity at the Table helps eliminate the excuse of people who assign articles, hire staff and curate panels but “can’t find” writers of color, queer chefs or female bartenders.
Taste NY’s inaugural Craft Beverage Week showcases the finest local craft breweries, wine and cider makers, and spirits distilleries from across the state.
For every eater in New York unfamiliar with samosas, owner Mini Dhingra has a family member in Kolkata surprised at the business she built selling them.
We talked to New Yorkers about why bodegas are more than the sum of the peanut butter and toilet paper they carry.