A wave of food innovation in the Navy Yard is propelling the area into a new age that’s firmly rooted in its industrial past.
If Rooftop Reds were allowed to put “Brooklyn Bordeaux” on the label, they certainly would.
Including dental tools, Salty Road employs old-school equipment to make taffy by hand.
On rooftop farms, a bridge between cultures.
Group Theory has created a documentary called Brooklyn Farmer that explores Brooklyn Grange and the unique challenges inherent in operating a large, urban rooftop farm.
In our current issue, Ann Monroe takes us to Brooklyn’s Navy Yard where Brooklyn Grange—keepers of a 40,000-square-foot rooftop farm in Long Island City—have opened the borough’s first commercial apiary.
And vice versa.