Sycamore Bar + Flower Shop in Ditmas Park hosted some of the city’s best homebrewers to flex their homebrewing talent and tastes.
Tastemakers
From citrusy mezcals to complex rums, here are some of Shannon Mustipher’s current go-tos.
For Mercedes Golip of My Venezuelan Kitchen, food is the conduit through which she connects to a culture that she has been removed from for the last 12 years.
For Joint Venture, Oxalis and Blue Light Speak Cheesy, the route to permanence begins with a pop-up.
The Brick Oven Brooklyn Meetup group is on summer break but will ramp up again come fall.
We chatted with the New York Public Library to find out more about this 1939 World’s Fair photo.
Our goal was to assess, side-by-side, some of New York’s best hot sauces.
As someone who was raised on a foundation of make-it-up-as-you-go, I like the idea that you don’t need 100 years of repetition for something to matter.
Offerings so far include individual maker classes for chocolate, candy, candles and sushi along with ceramics, woodworking and knife sharpening.
It’s a celebration of the ability to obtain a Dominican juice drink, a Reuben and a salted caramel mini-cupcake within a 15 minute walk.
Last week at Madiba, Wine for the World—a socially conscious New York company that imports wines from emerging markets—poured a stellar collection of South African wine.
We dropped by Other Half Brewing Company to capture the making of their “Beat It, Nerd!” collaboration with Jarnit-Bjergsø of Evil Twin Brewing.
