In Bushwick, Hone Your Skills in Herbalism, Fermentation, Smoking and More
Enlightenment Wines Meadery is offering a range of mead-adjacent, hands-on classes throughout the summer
These 3 New York-Made Hot Sauces Bring the Heat
As New Yorkers build a tolerance for mouth-melting chilis, makers across the city are setting the formerly tame hot sauce scene on fire.
In Bensonhurst, New York City’s Only Truly Authentic Burmese Restaurant
Owned by a young Burmese immigrant, Rangoon Spoon has already won over a crowd of faithful, flavor-hungry regulars.
Chances Are Your Spices Are 3 Years Old—That Could Change
Single-origin spice companies are revolutionizing an industry long plagued by lack of transparency, quality and accountability.
Sift Through the History of New York City’s Garbage at This Community Museum in Williamsburg
Through the end of the month, an exhibition at Williamsburg’s City Reliquary community museum highlights the city’s long and dynamic relationship with trash.
What to Do If Your Building Doesn’t Have a Brown Organics Pickup Container
New York City’s voluntary organics pickup program is being rolled out across the five boroughs, but some supers may be reluctant to sign up due to misinformation or plain laziness.
You Can Buy Liquid ‘Courage’ at This Herbalist’s Greenmarket Stand
Furnace Creek Farm’s herbal elixirs sell out at the Union Square and Grand Army Plaza Greenmarkets.
Connecting Farms and City Restaurants, This New Produce Supplier Puts Flavor First
Farmers receive yearly visits and work directly with Natoora’s produce buyers to plan out the next growing season based on chef demand.
A Dystopian Dinner Imagines How Climate Change Will Change How We Eat
On a recent evening at Egg, artists concocted the “next menu”: a seaside supper set 30 years down the road.
The City’s First Farmer-in-Residence Grows on Staten Island
To the joy of tenants and local restaurant owners alike, Empress Green brings commercial farming to a residential building.
India Meets Tennessee BBQ in a Smorgasburg Stroke of Genius
Ghost & Grits tops their slow-smoked pork sandwich with ghost pepper mayonnaise, mint chutney, preserved lemon and raita (a sort of Indian coleslaw).
In Limited Supply, Trini Pastelles Are a Taste of Trinidad and Tobago
A native Trinidadian turned U.S. citizen has stepped up to the pastelle-making plate to fill what she perceives as a culinary void.
