Raaka’s new book The Art and Craft of Chocolate invites readers to take a deeper and more “cuisine-focused” look at a ubiquitous product.
The Farm Beyond will offer farmshare pick-up sites in Cobble Hill/Carroll Gardens, Bushwick, Bed-Stuy and Red Hook.
For Dolce Brooklyn, “it’s about appreciating core, essential flavors and an intensity that’s particular to gelato.”
The city’s increased organic waste pickup throughout Brooklyn. See if you’re covered.
Artisanal makers come to Brooklyn for an alternative to the Javits Center juggernaut.
Grants ranging from $2,000 to $10,000 are now available for public health initiatives in Brownsville, Red Hook and Fort Greene.
The party includes a walk-around tasting with thirty farmers hailing from Maine, the Carolinas and the West Coast.
They’ve enlisted experienced professionals from the world of food entrepreneurship that range from the president and CEO of Baldor to the author of Inquiries into the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered.
What differentiates Raaka from other cocoa manufacturers is not only its approach to the beans but the market, too.
“You have to pace yourself.” At Pig Island, that’s easier said than done.
One gets the idea that with Van Brunt Stillhouse, unlike other Brooklyn distilleries, it’s never certain what the public will get from year to year.
Three days left to tag your Brooklyn coffee ‘grams with #EBfavorite.