Brooklyn Brew Shop’s new book implores, shows and whets the appetite not just for home brewing, but using the results of your tinkerings in craft beer culinary endeavors that totally kick ass.
Fermented projects are a fun, low-risk, low-commitment way to get adventurous in the kitchen. To get started, we visited Kombucha Brooklyn to learn how to become home brewers of our own ‘buch.
A reader asks: “Are there any online forums dedicated to urban gardening, specifically in the NYC metro area?” Here’s what we could find.
From workshops to curbside pickup to a master composter who makes housecalls.
Really retro recipes: From sourdough to sauerkraut, what’s 8,000-years-old is new again.
Jonathan Soma shares one of his Dabbler highlights. And because those who dabble widely are often short on time, this version of the Korean staple is quick and easy.
One resolution I made — and really want to keep — takes less effort than you’d think. And it starts with the blissful task of ogling gorgeous seed catalogs.
Many farmers take a break while the fields are frozen. Not Zach Pickens. He’s in the business of saving and selling “Rooftop Ready” seeds that are regionally adapted for New York City gardens.
October is National Farm to School Month. To learn more about food education in our own community, we caught up with the innovative Brooklyn based Edible Schoolyard NYC.
Like we shared last week, here’s what our editors have been reading as of late.
Although we could can seasonal produce all year, there’s something about the harvest season that has us stuffing and hoarding Mason jars. To help you take advantage of pear season, we share one of our favorite recipes from Sherri Brooks Vinton’s latest book “Put ’em Up! Fruit.”
In our latest issue, we share the story behind Marie Viljoen’s new book, 66 Square Feet: A Delicious Life. More than just a recipe book, 66 Square Feet brings the reader into the life of forager, gardener, chef and blogger Viljoen who has gained recognition for producing elegant meals in a small urban setting.