An ode to stress baking.
While still heading up The Finch, McMackin is expanding his culinary footprint by taking on the kitchens at Troutbeck, a rolling, garden-studded estate in Amenia with a history that’s remarkable even for the Hudson Valley.
“At a time where we are challenged and inconvenienced beyond our expectations, I try to think of Mary and her perspective, and somehow having to put on a mask, or stay 6 feet away from a passerby on the street doesn’t seem so very challenging at all. “
“What’s really important is stocking up on fresh produce—stocking up on nutrient dense food,” says Michael.
Community is a concept—and it’s on us to help it thrive.
From “Everyday Improvisation” basics to “Introduction to Fish Butchery” deep dives, there’s something for everyone.
While relying less on foods sourced from animals is a good overall strategy to tread more lightly, the truth about the sustainability of each product is complicated.
“Traditional capitalism tells you to stomp on your competition, but there are alternatives to that. We built community without money or investors.”
Writer and cook Klancy Miller hopes to launch the first magazine of its kind.
It’s Brooklyn’s only Black-led, member owned and operated food co-op that centers low-to-moderate income communities in Central Brooklyn.
Also: pouring cider the Spanish way, guacamole showdown, and a feast at Oxalis.
In Bed-Stuy, Doc’s Cake Shop offerings are a sweet Southern breeze in dessert form.