Summer 2011: The Eat Drink Local Issue
A few words from editor Gabrielle Langholtz.
Summer 2011: Issue No. 22
Building A Better Vinegar
Four Thieves introduces the first local artisanal malt vinegar made with Kelso beers.
A Liqueur That’s Loco for Local Plums
Compared to sloe gin, Averell Damson gin liqueur is like an older brother with more refined tastes.
The Maine Event
Learn the finer points of farm-to-table food in one stunning seaside setting, thanks to a traveling crew of Brooklyn butchers and chefs.
A Canning Cookbook For The Rest Of Us
Kelly Geary’s beautifully photographed new cookbook is called Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen.
A Gorgeous Guide To Six-Packs From Scratch
A new book called Beer Craft can help you become a better bottler.
Must-See TV
A bootstrap series from a Brooklyn filmmaker investigates what it means to eat sustainably around the country.
Money Might Not Grow on Trees, But Some Investors Find It in Pastures
Slow Money creates new ways of funding local, sustainable food and agriculture companies, and the Brooklyn chapter is buzzing.
Community, DIY, Edible Ingenuity, Farmers, Magazine, Notable Edibles, People, Summer 2011: Issue No. 22
Haute Horticulture
Design innovations are reinvisioning urban agriculture. Here are three of the latest ways Brooklynites are transforming cramped cribs into edible oases.
A Conversation With Jason Loewenstein
Chatting with the Indie rocker and recording studio owner about his food habits and, of course, his pot-bellied pig.
Foraging for Brooklyn’s Best Berries
Brooklyn is particularly rich in low-hanging fruit.
A Weekend in the Wine-Soaked Finger Lakes Wonderland
For oenophiles, it is an upstate eden.
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