For all those headed out there in the next few days to hunt down one last gift for your holiday list, we’ve got a few ideas. In fact, last-minute gifts are practically the only kind we give. So here goes… 1. Buy a couple of Ball or Mason jars from your local hardware/kitchenware store and any of the canning, pickling and preserving books cataloged here by the Punk Domestics, a very modern DIY site dedicated to preserving traditional foodways. (We must admit our favorite is Tart & Sweet, by Brooklynite Kelly Geary, whom we’ve lauded countless times on these digital pages ourselves.)
Sadly we can’t claim Anson Mills as our own local producer, but we’re damn proud to eat the product all the same. Owner Glenn Roberts, the South Carolina miller who runs the company, has got to be one of the most cutting-edge guys in the country when it comes to finding, sourcing and saving heirloom and artisanal grains like corn, wheat and rice–including many varieties that were nearly impossible to find.
The recent news in The Brooklyn Paper that the Bay Ridge soda shoppe called Hinsch’s has shuttered reminded us of a very cool link a friend sent us a few months back to a site called Project Neon. Hinsch’s was known as much for its neon signage at Fifth Avenue and 86th Street as its scoops of ice cream, which were still served old-school style in tiny metal trays. It’s one of the many city places cataloged by Brooklyn photographer Kirsten Hively on her Tumblr and Flickr sites.
Until now Brooklyn’s Heritage Foods only sold its meats directly to chefs and restaurants or online, serving as broker between small family farms who can’t afford to process their proteins and city customers who want sustainably sourced meat. Last week they moved into real brick and mortar digs, in what used to be Jeffrey’s Meat Market in the Essex Street Market.
With help from Laena McCarthy, who runs Brooklyn’s Anarchy in a Jar, head Brooklyn Grange farm guy Ben Flanner uses tomatillos, chiles and an surprising selection of herbs from his Long Island City fields to create salsa verde that’s bright, layered with flavor and utterly fantastic. Damn, is this stuff good.
Two unlikely farmers discuss their passion, their meat and their farm.
Grazin’ Angus Acres Farm in Ghent is top-notch.
While our fingers remain crossed for all our chef and food biz friends whose awards are announced tonight the doling out of the The James Beard Foundation’s journalism awards a couple of nights ago was a joyous, memorable occasion. Not just because the Awards Committee bestowed its first ever Publication of the Year honors on […]
Brooklyn artisans are creating bitters that are joining cocktails worldwide.
Of Brooklyn’s three craft breweries—Williamsburg’s mighty Brooklyn Brewery, the pint-size Kelso in Clinton Hill and Red Hook’s quirky Sixpoint—the last one best embodies this…
That one of the venerated virtuousos in American beer toils right under our noses at North 11th Street and Wythe Avenue—the Williamsburg corner that…
Combine equal parts urban farmer and cocktail connoisseur, add a jigger of underground DIY sensibility, and you’ve got yourself an illicit liqueur CSA.