An Update from the Road After the SCRATCHbread Closing
It’s been six months since the closure and people still tweet near-daily about how much they miss the former Bed-Stuy bakery’s food.
Scratchbread
Nextdoorganics Wants to Bring Better-Quality Food to as Wide an Audience as Possible
Their five-year-plan includes 100 more hubs on the East Coast, starting with one in Manhattan in the next year.
Grist for the Mill: Fall 2014
The best way to travel in this borough is to simply to walk around and find a place to eat.
New Bed-Stuy CSA Offers Delivery, Hyper-Local Provisions and a Permanent Address
Bed-Stuy now boasts a purveyor other neighborhoods can covet: Nextdoorganics, a community supported agriculture project and food delivery service with its own storefront at 360 Throop Ave.
What We’re Loving: June 7, 2014
This week, our editors share what they’re loving right now.
We Made A Cookbook!
That old saw cautions not to judge a book by its cover, but when it comes to our hot-off-the presses cookbook, go right ahead.
From Scratch
Matthew Tilden—the man behind the ridiculously rustic Scratchbread, each craggy, densely delicious loaf tied with a bit of twine—bubbles over like just-fed sourdough starter…
