IN OUR CURRENT ISSUE: Q & A with Michael Moss In our current issue, Michael Moss, author of Salt Sugar Fat, dishes with our editor Gabrielle Langholtz on processed food, artisans in Brooklyn and what’s for dinner. Read more here. Previous Article Coming to Williamsburg This Wednesday: Brooklyn's First Food & Beverage Trade Show Next Article If You Were Here, You'd Be Home: iCi No Comments Yet Leave a ReplyYou must be logged in to post a comment.
In our current issue, Michael Moss, author of Salt Sugar Fat, dishes with our editor Gabrielle Langholtz on processed food, artisans in Brooklyn and what’s for dinner. Read more here.
