An almost-forgotten plot brings ancient practices to life for 21st-century visitors.
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The man who defined the Brooklyn food scene—and then redefined it—is at it again.
A fig tree does indeed grow in Brooklyn. Lots do, actually, largely thanks to fig farmer Nelson Ryland who runs a family business selling fig tree cuttings out of his beautiful Victorian house in Ditmas Park.
Brian Luster! We loved his photo of New York ramps, ready to be cooked. Something about the beauty of the bouquet of ramp leaves, the freshness of a local ingredient and the wine in the background (who doesn’t enjoy a glass of wine while cooking?) made us smile.
Mark Usewicz and Bianca Piccillo, the husband-and-wife team behind Brooklyn’s very first community-supported fishery, Mermaid’s Garden, are winning hearts (and stomachs) with their weekly deliveries of spectacularly fresh seafood.
This food book fair is so far up our alley, we wish we could say we’d planned it! The roster of participants includes countless Edible contributors, plus chefs, editors, bloggers and other movers and shakers in the food movement.
When you meet Keith Swenson, co-owner of Righteous Foods, a Fort Greene–based oyster delivery business, you’d never guess he’s relatively new to the bivalve biz. The former Wall Street trader shucks oysters bare-handed and talks seafood policy like someone who’s been wearing waders his whole life.
Squid tastes great just about any way you serve it, whether boiled, grilled or fried. Flexible in the kitchen, abundant in the water–what’s not to love?
Brooklyn-born and -based Melissa Clark is known for her beloved New York Times column “A Good Appetite” and dozens of cookbooks. Whether she’s wielding a knife or the pen, she is approachable, inspiring and knowledgeable about just about everything edible.
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.