The cafe, which will source ingredients from the Fort Greene Greenmarket, the Brooklyn Grange and the Lancaster Farm Fresh Cooperative, needs your help in raising the final funds needed to get it up and running.
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Two intrepid dairy lovers taste a bevy of New York-made yogurts.
Sure there are some boozy options, but that’s not all that our writers and editors are drinking around the city.
Their hope is that FoodCorps members will be able to create sustainable programs that have a deep impact on each school and eventually work themselves out of the job.
The event is meant “to encourage absolute novices to ferment at home and come out to the party.”
Pimento cheese biscuits by the East River, dandelion greens and ping pong are only a few of the things our editors and writers are looking forward to this spring.
The book fair brings together great minds from across the food world. This year’s conference on April 10-12 boasts the most impressive speaker lineup yet.
This year, our Rachel Wharton will be flying south to that fabled festival to explain and defend the Brooklyn maker movement as part of their SouthBites series.
From American persimmons to Shinko Asian pears, their free selection offers promises of future seasons of abundance.
New brews, turmeric tonic and chai concentrate are just a few of the beverages that our team is sipping on these days.
The fund will be used to provide farmers and food artisans with payments for their products up to six months in advance.
We’d love it if you’d vote for us (up to once per day if you’re really enthusiastic) between now and March 15.
