“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.
Plus: plant-based cooking made easy.
Andy Brennan’s Uncultivated is as much a guide to cidering as it is a treatise on escaping, rewilding and coming to terms with having to live.
From getting a head-start on Oktoberfest to an heirlooom supper with baker Sarah Owens, it’s a good week to be in Brooklyn.