Her tea is already available at Saraghina Brooklyn, Stinky BKLYN and Nextdoorganics, but she needs your help to expand.
They’ve enlisted experienced professionals from the world of food entrepreneurship that range from the president and CEO of Baldor to the author of Inquiries into the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered.
Monday’s the deadline for the program that will cover garden planning, setting up the kitchen classroom, planting and basic garden and soil maintenance.
Some of the most qualified people to answer this question — including our own Rachel Wharton — are getting together on January 6 to frame a response through food.
Holes in the Wall Collective and Industry City Distillery are teaming up to present a currency-free holiday party this Friday, and they’re calling it “a tiny insurrection … a fund-raiser for our own humanity.”
The spread for tomorrow night’s Hunters Dinner will include wild hare and pheasant.
They’ve dropped the “NYC” as a nod to their next step: expansion beyond the city.
The weekend will combine some of the most successful events from the book fair with new panels and discussions.
HoneybeeLives Organic Beekeeping Classes, coming to Brooklyn on February 21 and 22, take the fear out of the first season of beekeeping.
Tunde Wey, Detroit-based chef and restaurateur, is touring cities around the U.S. and cooking up Nigerian goat dinners all along the way.
Can’t make it upstate this week? You’ll be able to sample beers made from Indian Ladder Farms hops and barley soon at Other Half Brewing.
Their mission is simple: buy goods made from small-scale New York-based producers, and they’ll donate a percentage of your purchase to feeding and educating a child in need.