Until Starwurst started making them, Stateside St. Galler-style bratwursts were few and far between.
If those of us who want change can’t agree on what the future of meat should look like, then there may not be a bright future for animal agriculture at all.
On a recent Friday, the leaders of the Slow Food movement united at Roberta’s for conversation and celebration of the organization’s 25th anniversary.
Goat meat is the most popular protein around the world. But in the US, we rarely eat it. For several reasons, we want to change that.
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.
Until now Brooklyn’s Heritage Foods only sold its meats directly to chefs and restaurants or online, serving as broker between small family farms who can’t afford to process their proteins and city customers who want sustainably sourced meat. Last week they moved into real brick and mortar digs, in what used to be Jeffrey’s Meat Market in the Essex Street Market.
M. Wells may sit in Long Island City, but this shiny diner is worth the trip from anywhere in Brooklyn.
The American chef with a Malaysian flair opens a new restaurant in South Williamsburg.
How inadequate upstate infrastructure is hobbling local livestock.
Porchetta is a newcomer to Smith Street, but it’s winning us over fast. The restaurant’s name means little pig, taxidermy-inspired sculptures adorn the zebra-painted,…