With an assist from some apps, shops and restaurants, you don’t have to stress going into next week.
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.
We know your time is precious. From local wine tastings to ice cream shop tarot card readings, here are our editors’ and writers’ picks for upcoming events that are worth it.
Our guide to Thanksgiving with one recommendation for each category: the turkey, the pie, the wine, the flowers and the rest.
Goat meat is in fact the most popular protein around the world. Why don’t we eat more of it in the States?
Pop-Up Shabbat is part family dinner, part dinner party, part supper club and part lesson in Jewish culture. Their next meal is coming up on June 20.
One of our writers (who is also a vegetarian) braves a three-day Butchery 101 course at Fleisher’s in Red Hook.
How often do you get a chance to learn how to properly tie a roast? Stuff a sausage? Butcher a bird? Not too often? Never at all? Yup, we didn’t think so. In our upcoming installment of our popular “How-to” series, we’ve gathered some of the best butchers around to show you how it’s done. How to Slice it will go down at the Brooklyn Brewery on Wednesday, February 22nd from 8 pm to 10 pm with doors opening at 7:30 pm.
Dig this helpful guide from the folks at GrowNYC, the non-profit group behind city Greenmarkets. It’s a list of which of their farmers citywide are selling turkeys, plus how to order them and where you can pick them up. And if it’s heritage breeds and pastured poultry you’re after, don’t forget your mail-order friends at Heritage Foods USA, whose office is based in Williamsburg. There’s also the Meat Hook (Williamsburg), Marlow & Daughters (Southside), and Fleischer’s Grass-Fed and Organic Meats (Park Slope), too.