Suddenly all poorly cooked eggs seemed like sins, blowing this potentially sublime experience.
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.
Our editors share articles on local gin, new books, food waste startups, restaurant shenanigans and more.
This food book fair is so far up our alley, we wish we could say we’d planned it! The roster of participants includes countless Edible contributors, plus chefs, editors, bloggers and other movers and shakers in the food movement.
Coming face to face with the unspeakable part of the nutrient cycle.
In our current issue, Chef George Weld gets real about drinking–first his shunning of booze, then his zealous embrace of the stuff and finally, a sabbatical.
Our annual alcohol issue has just finished fermenting, and the print issue will hit the streets imminently, but why wait to uncork it? Download our digital edition free here now.
George Weld, chef/owner of the restaurants Parish Hall and egg in Williamsburg, wrote an awesome account of his trip to Ronnybrook farm in search of manure–yep, manure–last spring. Now he’s running the upcoming marathon to raise money for Wellness in the Schools (which we covered in our magazine here), a not-for-profit that, among other things, aims to improve school food.
When we last wrote about Egg in 2009, the sliver of a shop run by South Carolinian George Weld on N. 5th Street in…
While mastering the art of turning carcasses into cuts, this butcher shop courted locals at the same time as picking up city chef clients.
Rise and shine.