Grist for the Mill: Fall 2014
The best way to travel in this borough is to simply to walk around and find a place to eat.
Fall 2014: Issue No. 35
The Meals and Vibe at 3B Bed and Breakfast Could Inspire You to Take a Staycation
3B is a New York State B&B cooperative that hosts adventurous souls in an alternative, homey-urban atmosphere while serving them home-cooked vegetarian breakfasts largely sourced from nearby.
A Taste of Home, for Tourists: Online Start-ups Enable Travelers to Eat Like a Local
Now, several budding startups worldwide — PlateCulture, Feastly, Cookening and EatWith — aim to make finding a home-cooked meal while on the road as easy as using OpenTable.
Making Tortillas from Scratch at Taco Santo
The traditional practice connects Chef Manjarrez to Mexico even when he isn’t there.
To Master Two of Ethiopia’s Most Famous Dishes, Bati’s Owner Went Home
For Hibist Legesse, who owns the six-year-old Ethiopian restaurant Bati in Fort Greene, menu research was personal: She went to Addis Ababa to cook with her aunts.
A Williamsburg Chef Finds Persian Family Ties—and Feasts—Are Long Lasting
While Louisa Shafia suspected her welcome would be loving, little did she know that a Persian epic of food would unfold.
Pikliz: In a Jar, a Taste of Haiti
Our borough is home to one of the largest populations of Haitians outside the Caribbean, and likely all of them have pikliz in the fridge.
Going Native: Natural Wines Help a French Expat Find His Way Back Home
Passage de la Fleur is a 280-square-foot wine shop in Prospect Heights whose elbow-crook-shaped shelf space is entirely dedicated to (mostly French) natural wines.
This Is Carolina Country: Bringing the South to Brooklyn, One Truckload at a Time
The first sighting of Carolina Country Store — a time warp in the midst of the parade of fast-food outlets, car washes and dollar stores — holds the promise of what you’re more likely to see driving down the stretch of I-95 through the Carolinas.
At Bellocq in Greenpoint, Tea Is Both Medium and Muse
Bellocq isn’t a salon meant for drinking tea and nibbling scones, but instead blends, packages and sells whole-leaf organic tea and tisanes, both inspired by and sourced on the owners’ travels to faraway continents.
In Sheepshead Bay, Apani Offers Georgian Feasts to Go
As back home in Georgia, Nina Gendzekhadze’s menu often changes with the seasons.
Made in Taiwan: A Brooklynite Cookbook Author Goes to The Source
While researching a cookbook on Taiwanese food, Cathy Erway serves dinner for eight in Taipei — the hard way.
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