What do America’s coffee preferences look like on a map? Why don’t young farmers get insured? Why aren’t we already drinking maple water? And how can food serve as, ahem, an olive branch? This and more in what our editors are reading this week.
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So is the Batchery just another pop-up market? Perhaps, but what makes this one stand out are the bonds joining vendors together.
The Barclays Center’s rusty exterior might’ve been controversial, but more exciting metalwork can be found two blocks east on Dean Street at Brooklyn Metal Works.
What does dumpling assembly have in common with tree identification? On the surface, not much. Enter the Brooklyn Brainery.
The Gowanus Canal Conservancy and an army of volunteers are on a mission to revitalize the once-notorious neighborhood.
This week, our editors are, as Lauren Wilson writes below, seeing a bright future for local food and drink—and seeing it clearly, with the help of the up-and-coming monocle.
Seven cheese experts gathered to participate in Whole Foods’ record-breaking Parmesan cracking event.
Sure, our photographers generally shoot with some of the best equipment in the business, but they are also quite handy with their phones. See for yourself.
It’s no secret that Brooklyn is passionate about its local food artisans, chefs, farmers, nonprofits and shops. Based on your votes, here are our 2014 Local Heroes.
The SALO Project’s Yana Gilbuena is embarking on a 50-week, cross-country series of Filipino pop-up dinners with Feastly in an effort to represent Filipino food stateside.
Each year, Edible Communities gives its readers an opportunity to recognize the work of our local heroes. Here are our nominations. Who will you vote for?
Our editors are driving away the winter blues this week by looking to sources of inspiration and comfort, like The Selby, seed catalogues, and chicken soup.
