The day of fun in the sun brings together folks who work in the food and beverage industry for some friendly competition on the Minisceongo Golf Club course in Pomona, NY.
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Experts from Socarrat and Despaña will explain techniques for both and answer questions about Spanish wine, cooking Spanish dishes and where to buy the specialty ingredients.
Serving a tasting menu in an apartment kitchen is no small feat.
They need your help for the final push in making their Gowan-oasis a reality.
In addition to kitchen and coworking space, Brooklyn Foodworks will provide personalized mentorship in all aspects of starting a food company from production methodology to marketing and labeling.
HRN’s website is written in a coding language that will become defunct at the end of 2015.
For those that want to overcome our meat-eating cognitive dissonance and may fall victim to squeamishness, a slightly idealized hog harvest is a big enough first step.
Our annual innovations issue hits streets next month, but it won’t be ready until we have a cover.
Join them on April 11 for a multi-course affair derived from a Carson McCullers’ classic.
To help you further navigate your CSA options as sign-up season rolls around, we’re hosting “Community Supported What? Demystifying the CSA Movement” next Wednesday, April 8 at 8:00 p.m. at the Brooklyn Brewery.
The Beerded Ladies are out to undo craft beer’s reputation as a boy’s game.
