We’re taking “innovation” back in this issue, and I hope these stories broaden your idea of what the term means in 2019.
Thinking of the choking first aid posters ubiquitous in New York restaurants, Karen Leibowitz imagined a similar “what to do” PSA for sexual harassment.
GE Appliances’ smart kitchen gives you unprecedented control and possibilities when it comes to the ease with which you steam, sauté, fry, broil and bake.
GrowNYC’s FARMroots program offers a path to farm businesses for city dwellers from low-resource communities.
With farm-to-table going mainstream, brands are applying a similar philosophy to pet food.
Prohibition turns 100 this year and, well, we all know how that turned out.
From citrusy mezcals to complex rums, here are some of Shannon Mustipher’s current go-tos.
Think of it as a punchier Whiskey Sour, with additional layers of fruit and spices to add a dash of beach-resort flavor.
The Prospect Heights restaurant has become a case study in how a cocktail program can be used to help reduce a restaurant’s food waste.
Strong Rope Brewery sees itself as a sort of missionary for New York hop farmers and malt houses. And the beer’s delicious, too.
Each expression supports local farms, craft distillers and the slow but steady resurrection of New York’s whiskey heritage.
In the words of Anita Lo this holiday season, we’re reminding ourselves that “True hospitality extends to others and to yourself.”