Long before she launched her own business, Kate Galassi was just a girl in love with vegetables.
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The Brooklyn Public Library celebrated Pi Day, March 14, by opening a café in cooperation with the pie shop Four & Twenty Blackbirds.
Armed with note pads, questions and a dream, an audience of interested Edible readers descended on the Brooklyn Brewery for our most recent event: “How To Build a Business in the Food World.”
Brooklyn’s first brewery/restaurant is hosting its Grand Opening tomorrow, March 13. Here’s what will be on tap.
Chances are that if you have a carnivore craving, Fleisher’s Grassfed and Organic Meats can satisfy it with their pastured beef, pork, lamb and poultry selections.
Along with warmer temperatures, longer days and asparagus, our next issue will arrive in the coming weeks. Help us choose the cover.
Lovers of all things heat joined for a spirited lecture on everything from sweet pimento heat, up to the ghost pepper mutants (mostly cultivated for shock value and Youtube views).
This week, our editors are reading two very different takes on the future of food and drink.
A new pop-up restaurant in Prospect Heights aims to give emerging chefs a chance to be executive chef for a night.
This week, our editors are looking forward to fresh colors, fresh book lists and fresh outlooks for school lunch and the nutrition label. Dig in!
GrowNYC estimates 6,000 pounds of New York-grown grains were used for tonight’s NYC Brewer’s Choice. In celebration of this Greenmarket Regional Grains Project, here are nine special beers that you should try.
Thank heavens for greenhouses. Here are some salad tips to inspire your winter meals.
