If Rooftop Reds were allowed to put “Brooklyn Bordeaux” on the label, they certainly would.
Their basic premise is simple: Take the leftover coffee fruit pulp, a fiber- and protein-rich by-product, and convert it into flour.
Sean Dixon has developed his entire career around aquatic life as the affable co-creator of Village Fishmonger, co-founder of Sustainable Seafood Week and attorney for Riverkeeper.
Using all the tech and social-media tricks on offer, the father-sons enterprise connects chefs directly to fishermen by acting as a digital clearinghouse — with no warehouse.
New York celebrities and food luminaries are lining up against fracking in the city’s watershed, including a new coalition of food and drink businesses formed to push elected officials to ban fracking in the state, and to send a message to the whole nation.