Sometimes we want more than the story of where our food is sourced. Instead, we want to see that source for ourselves, and especially…
In case you missed it, the Good Food Awards for best beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves and spirits were announced earlier this month.
While other awards recognize food that tastes good or food that is good for the planet, the Good Food Awards honor people who make food that is good in all senses of the word: delicious, respectful of the environment, and connected to communities and cultural traditions. This year’s finalists represented us New Yorkers well, with 17 of those finalists hailing from our great state.
For Independence Day menu inspiration, consider “The Kindest Cut of Meat is Ground,” in today’s Times, where I argue that ground is “the most sustainable, economical, gastronomically flexible and morally responsible cut of meat.”
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.
We’re pleased to note that Bark, Franny’s, Betto, Mile End, Do or Dine, Fatty ‘Cue, the Meat Hook, Brooklyn Kitchen and Palo Santo have all added their names to the list of restaurants and shops contributing to post-hurricane farm relief via Dine Out Irene.
Chefs seek a cure to the Health Department’s charcuterie crackdown.