When people call Gotham an urban jungle, they seldom mean anything about flora or fauna. But if you don’t think of this city as a living ecosystem, Marie Viljoen will change your perspective forever.
People
They’re thinking outside the bag– this stuff is not just for chips.
It’s not often a class project turns into a global company and nonprofit. But for…
Calling all local food and beverage businesses! The Brooklyn Chamber of Commerce is now accepting applications for…
Amaranth’s highly sought after seeds are high in protein, amino acids, fiber, iron, potassium and vitamins, making it a nutritious substitute for grains. Its edible stem and leaves have healthy heart and kidney benefits and a sweet flavor similar to spinach when cooked.
Midway through Eat-Drink-Local week, our annual 8-day festival for our foodshed, we took a moment to get the scoop on how Whole Foods Market sources many of its products from small and local producers.
In our current issue, Michael Moss, author of Salt Sugar Fat, dishes with our editor Gabrielle Langholtz on processed food, artisans in Brooklyn and what’s for dinner.
Six months into a new relationship, lifelong ice cream lovers Jess Eddy and Crista Freeman launched their very own line of artisanal pints–Phin & Phebes. Inspired by childhood memories and vacations of yore, the dairilicious duo creates intensely flavored scoops.
Biking home through Brownsville, Nora Painten couldn’t help noticing an overgrown vacant lot on Rockaway Avenue, just across from P.S. 323, soaking up the sun. Lots of paperwork and $24,282 through Kickstarter later, Painten now runs a vibrant school garden in the space, teaching little fingers how to plant garlic and teenagers how to turn compost, among other garden tasks.
I’m ashamed to say I can’t remember the first meal I ate at Diner, but there have been plenty since that I’ll never forget.