The 2019 celebration issue of Edible Brooklyn is finally here. Now, read editor Meghan Harlow’s introduction to the magazine.
Committed to the people and ideas making eating and drinking in our local communities more equitable, sustainable, nutritious and delicious.
We’re taking “innovation” back in this issue, and I hope these stories broaden your idea of what the term means in 2019.
Prohibition turns 100 this year and, well, we all know how that turned out.
In the words of Anita Lo this holiday season, we’re reminding ourselves that “True hospitality extends to others and to yourself.”
We hope these stories transport you like they have us. Just don’t blame us if you’re also compelled to rid your pantry.
Calling my compost bin “innovative” might seem like a stretch, but more than most “disruptive” things incessantly peddled at us the days, there’s no question it helps make this city a better place.
In the midst of grim current events, these New Yorkers only make our city a better place to eat, drink and gather.
Every year I want to be that person who bakes my friends and family some dark chocolate sablés or sends individualized notes, but every year I make a batch Amazon order the week before Christmas (#nofilter).
Reading these stories makes me feel more connected to my chosen home, which no matter where I live, is as much as I can hope for.
Maybe these stories will stoke a travel fire in you, too, and whether or not you actually go somewhere, I hope they transport you either way.
For this, our Innovation issue, we thought a lot about evolution and change, particularly in terms of the food we consume.