Ecologically minded instructors are training a fleet of teenage marine biologists with an ultimate goal of seeding the harbor with a billion bivalves.
We caught up with Paul Greenberg in anticipation of Edible Institute 2014.
You may know Jane Black’s work as an influential food writer. What you may not know about Jane is that she’s also a Brooklynite on a mission to crack the perfect birthday cake icing code.
Our editors consider some of the food system’s biggest debates this week with timely reads on the reality of Fair Trade certification, GMO-phobia and the Gulf’s so-called “dead zone.”
In our current issue Paul Greenberg, author of the James Beard-award winning New York Times bestseller Four Fish, recalls the time he caught 50 pounds of mackerel on a boat from Sheepshead Bay. Having no idea how to preserve the highly perishable fish, he called on the wisdom of the East and Far East and ended up with enough sushi and pickled fish to last two months.
You’ve caught a mess of highly perishable fish. Now what?
Codfish is a humble fish, gracing the table in simple dishes around the world. But despite its seeming ubiquity, there isn’t much cod left in the oceans. Last week we attended part of a 2-day workshop at the OPENrestaurant at Parsons The New School for Design dedicated entirely to tracing the history of the rise and decline of the cod.