At Williamsburg’s Llama Inn, the Proof Is in the Pisco
Expect purple Peruvian potato puree in your pisco sour.
Magazine
June/July/August 2017: The Innovation Issue
Innovation comes in many forms and not always ones created by fledgling start-ups (although there’s potential there, too).
These Vegan Hot Dogs Prove the Pleasure of Plant-Based Alternatives
Yeah Dawg roasts root vegetables, sunflower seeds, gluten-free flour and a selection of herbs and spices to make exceptional plant-based hot dogs.
Yes, You Too Can Alter Your Food’s DNA at This Community Lab in Fort Greene
Genspace is the country’s first nonprofit biotechnology lab dedicated to promoting science literacy and consumer empowerment at the community level.
Meet Your Maker at Sunset Park’s Industry City
From its distillers to its chocolatiers, Industry City offers open doors and freedom of space to tenants and visitors alike. Here’s what to check out.
In the Kitchen with Brooklyn Borough President Eric Adams
About a year ago, Adams transitioned to a vegan diet. Now a good chunk of his massive Borough Hall office serves as a kitchen.
April—May 2017: The Refresh Issue
Each of these stories is proof that, regardless of the seasons or cliché, New York’s a place where most anyone or anything can start from scratch.
This Bike-Powered Compost Service Goes Where the City Hasn’t
Bushwick-based BK ROT provides training and paid, part-time composting jobs for six young people in their teens and early twenties.
Get to Know the Brooklyn Distillery Making a Superb Campari Alternative
Forthave Spirits’ punk approach to distilling has resulted, so far, in three very polished bottles including an aperitivo, an American dry gin and an amaro.
A Windsor Terrace Bodega That Serves Mom’s Kimchi
At J&H Farm, Sandra Kim makes fresh Korean food that has customers flocking.
From Bangalore to Brooklyn: One Local Cook’s Take on Her Family’s South Indian Traditions
In her debut cookbook, Chitra Agrawal re-interprets her family’s vegetarian recipes, often using local and seasonal ingredients.
Local Cannabis Chefs Are Out to Prove Their Dinners Can Be More Than Dope
In almost-but-not-quite plain view, a whole network of culinary talent is refining cannabis as an ingredient.
