About a year ago, Adams transitioned to a vegan diet. Now a good chunk of his massive Borough Hall office serves as a kitchen.
Bushwick-based BK ROT provides training and paid, part-time composting jobs for six young people in their teens and early twenties.
Forthave Spirits’ punk approach to distilling has resulted, so far, in three very polished bottles including an aperitivo, an American dry gin and an amaro.
At J&H Farm, Sandra Kim makes fresh Korean food that has customers flocking.
In her debut cookbook, Chitra Agrawal re-interprets her family’s vegetarian recipes, often using local and seasonal ingredients.
In almost-but-not-quite plain view, a whole network of culinary talent is refining cannabis as an ingredient.
Smallhold’s mushroom growers can monitor and adjust the lighting or water circulation in their “minifarms” from afar.
In only four months on the market, Arcane Distilling’s already produced 400 bottles, and local beer bars have been buying them up.
Bolstered by the Farm Brewing Law, Indian Ladder Farmstead imparts hop-grower knowledge while brewing their own beer and cider.
The Gowanus favorite uses kimchi brine to create another take on a classic.
New York City’s first meadery is half Brooklyn-industrial, half whimsical-herbalist.
Our annual taste of the food future is back, and this time in Brooklyn.