Can an Urban Ag Plan Help New York’s Farmers and Gardeners?
City Council Member Rafael Espinal thinks it can.
Magazine
Our Summer Innovation Issue Is Here with Stories from All of Our Titles
We’re taking “innovation” back in this issue, and I hope these stories broaden your idea of what the term means in 2019.
For Restaurants or Anywhere, a PSA in Case of Sexual Harassment
Thinking of the choking first aid posters ubiquitous in New York restaurants, Karen Leibowitz imagined a similar “what to do” PSA for sexual harassment.
The Kitchen of the Future Is Now with GE Appliances’ Kitchen Hub
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.
This Program Turns New Yorkers into Farmers
GrowNYC’s FARMroots program offers a path to farm businesses for city dwellers from low-resource communities.
Human-Grade, Farm-to-Bowl Pet Food Is Here
With farm-to-table going mainstream, brands are applying a similar philosophy to pet food.
Our Spring Drinks Issue Is Here with Stories from All of Our Titles
Prohibition turns 100 this year and, well, we all know how that turned out.
The 6 Bottles Rum Expert Shannon Mustipher Is Drinking Now
From citrusy mezcals to complex rums, here are some of Shannon Mustipher’s current go-tos.
How to Make Shannon Mustipher’s Halekulani Cocktail
Think of it as a punchier Whiskey Sour, with additional layers of fruit and spices to add a dash of beach-resort flavor.
Breakfast and Brunch, Dining, Dinner, Drink, Drinks, Notable Edibles, Prospect Heights, Spring 2019: Issue No. 56
Reducing, Reusing and Raising a Glass at Olmsted
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.
At Strong Rope in Gowanus, the Beer Tastes Like New York
Strong Rope Brewery sees itself as a sort of missionary for New York hop farmers and malt houses. And the beer’s delicious, too.
Empire Rye Designation Seeks to Secure New York’s Whiskey History
Each expression supports local farms, craft distillers and the slow but steady resurrection of New York’s whiskey heritage.
