It was one of our biggest How To’s yet, with a full house of budding entrepreneurs, armed with notepads, questions and a whole lot of ambition, looking to learn How To Sell from our panel of experts.
Cacao Prieto may be owner Daniel Preston’s retirement fun, but it’s also nothing short of brilliant. When he’s not busy patenting his ideas or building heirloom cacao libraries, the Red Hook distiller spends his time creating cacao-infused rum and other fantastic spirits.
How can something so delicate and nuanced bear such a revolting image?
And explain the name ‘We Rub You.’
The city’s new star seafood seller isn’t a middleman. She’s a middle woman.
New Yorkers hit the Oregon Trail.
In our current issue, Amy Cortese takes us behind the scenes into the wacky world of Brooklyn’s commercial kitchen spaces–incubators for edible entrepreneurs like the folks at People’s Pops and Robicelli’s Cupcakes.
At Butter Beans, kids ages 4 to 12 hit rooftop farms, make ice cream and create cookbooks.
A spate of food-focused buildings house fledgling food companies.
In this week’s NY1 segment, we visited Hayseed’s Big City Farm Supply in Greenpoint, an urban farming shop and training center that will be open through June.
Last night we had the luck to have dinner at Roman’s in Fort Greene (whose spicy brick chicken is just as cult-creating as the bird at Marlow & Sons, perhaps because they share the same owners) with Fernando Music and Fran Gaitanaros–the smart and forward-thinking owners of The Rooster Design Group–less than an hour after the winner of their third Next Big Small Brand contest was announced at the public event at BAM.
Despite doubling the butterfat, this issue follows our standard master recipe for cooking up an Edible.