Thanks to these New York based producers, you can have your chocolate and drink it too.
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This week, our editors consider what’s next: for overfished oceans, threatened and necessary insects, locavores, and undeniably “scrappy” farmworkers. Read on.
White wine and seafood have become as synonymous as peanut butter and jelly or oreos and milk. But at Extra Fancy, they are making the case for beer with your favorite fish and crustaceans.
Join us at Save Room for Dessert at the Brooklyn Brewery on February 5 to see a praline-making demo from Courtney Feemster, the dessert maven behind Love Sweet Love Pralines.
The recent snow might have interfered with some of your social plans, but it doesn’t have to change your seasonal fruit regime. Here’s what’s in season with some as well as some tips for how to eat it.
The take away from this week’s roundup? We’re all connected in the global food system, for better or for worse. Our editors see the glass half full with these links.
The Brooklyn small-batch spirits boom is alive and kickin’. We watch and learn with a visit to Kings County Distilling and a moonshine cocktail demo from Gran Electrica.
Ben Keene’s book “The Great Northeast Brewery Tour” recently hit stands. Fittingly, we caught up with him at Jimmy’s No. 43 to learn about his inspiration and favorite breweries.
There are a lot of reasons to love good bread, including the fact that it’s available year-round. Orwasher’s has been baking bread over on the Upper East Side and offers several locally inspired loaves.
Many farmers take a break while the fields are frozen. Not Zach Pickens. He’s in the business of saving and selling “Rooftop Ready” seeds that are regionally adapted for New York City gardens.
For New York City Beer Week, you can expect the opportunity to tour the caves beneath the former site of Nassau Brewing Company. Beer tastings to follow, too.
Cultured dairy from upstate farms is still widely available around this time of year, and Park Slope’s aptly-named Culture yogurt shop has products that hit the spot.
