Out in the Midwest, Thanksgiving is well under way. We’ve finished the 5K Pilgrim Run, the turkey’s in the oven, the pies are resting on the table and the rolls are rising in the warmest spot in the house. Three dishes left to make and we’ll be ready to chow down.
I’m not sure what seems to change faster–the procession of in-season veggies that are now marching through our kitchen (cukes, corn, beans, the first…
Artisans, Department, Gluten-free, Homegrown, Indigenous Industry, Magazine, No Passport Needed, Products We Love, Spring 2009: Issue No. 13
Brooklyn’s masa mecca.