Everywhere we look it seems people are pitching in–helping neighbors throw out damaged furniture and scour their floors, donating clothes and homemade meals, or fundraising to buy the newly homeless undies and blankets. If you’re looking for more ways to help our neighbors in need after Hurricane Sandy, here are some worthy (and delicious) options.
When Hurricane Sandy’s surge waters attacked the Brooklyn water front, they didn’t just threaten human lives. More than a dozen hives on a pier in the Navy Yard served as the home base for NYC’s largest commercial apiary, the result of years of effort and a successful $22,000 Kickstarter project by Brooklyn Grange. By the time Sandy’s waters had receded, only a few of the hives remained. Most had floated away.
The folks at The Brooklyn Kitchen and The Meat Hook have put out a call to help our neighbors out in the Rockaways. “The boardwalk is gone. 111 homes in Breezy Point are gone. The people there need our help,” they write.
If you’re like many of us that have spent the last few days high and dry with power in interior Brooklyn, the images of Hurricane Sandy you’ve seen on TV might still feel a bit surreal. But for our friends in Red Hook, it’s been anything but.
With Sandy’s winds and surges gone, St. John Frizell, owner of Red Hook’s much beloved cafe and bar Fort Defiance, must contend with the buckets (gallons? tons? How does one quantify a flooded room?) of water left in the basement.
In light of the water-filled homes and debris-covered streets in Manhattan this morning, we at Edible are feeling very grateful. We have water, food, and dry homes to keep warm in. But many of our neighbors in New York City, New Jersey and out on Long Island aren’t so lucky today.
Whether it’s pronounceable or not, this soup (compliments of Rick Field of Rick’s Picks and found on page 36 of Edible Brooklyn: The Cookbook) is a real winner on crisp autumn days.
Hungry? Our events calendar is packed full of Edible events around the city, like Brooklyn Wort, the borough’s homebrew competition hosted by Brooklyn Homebrew and Sycamore. Here’s what’s happening this week.
We Rub You is the eyebrow-raising name of a new line of mouthwatering marinades made by Texas-raised, Brooklyn-based, Korean-American sisters Janet Chung and Ann Chung Mellman. The sauces bottle childhood melting-pot memories, when their mom made bulgogi sandwiches on white bread from the supermarket.
Smorgasburg, the famed Brooklyn Flea food market where we get our weekly pupusa and artisanal popsicle fix, is partnering with Whole Foods for a one-month experiment in delicious local food. Together they’ve curated a group of vendors to setup shop for one month at the Bowery store, which opens today with Cemita’s Mexican Sandwiches and will serve lunch and dinner 7 days a week.
Last week in the Finger Lakes, the New York Wine & Grape Foundation invited a few adventurous and strong-backed sommeliers and wine writers to help with the 2012 harvest as part of a new exchange and education program among New York wineries and city-bound industry professionals. Our very own Amy Zavatto, Edible’s wine correspondent, was one of those lucky few who got to stomp some grapes.
At Toby’s Estate Coffee in Williamsburg, they serve this bacon with Vermont cheddar, slow-roasted tomatoes and scrambled eggs on a roll. But it’s pretty good all by itself.
