Spring 2010

ebrk_cvr_spring10



 Highlighted articles are available online.

For access to the full magazine, please subscribe or find the latest issue at Whole Foods Market, Barnes & Noble and Borders.

IN THIS ISSUE

4
 GRIST FOR THE MILL
7
 NOTABLE EDIBLES
Ships biscuit.
The restaurant fast.
Wine geeks enjoy TLC at the learning center.
Taking a bite out of climate change
15 ARTISANS
TABLES OF CONTENTMENT
A Red Hook craftsman turns massive beams into heirlooms with legs.
19 INDIGENOUS INDUSTRY
BIG MAC
A Williamsburg factory churns out 10,000 canisters of macaroons a day.
21
 GROWN YOUR OWN
ROOM WITH A COO
Backyard chickens are more than eggs on legs.
26 THE BROOKLYN FRIDGE
LEONARD LOPATE
Host of WYNC’s The Leonard Lopate Show.
31
 MELTING POT
MEATPOINT
A journey through north Brooklyn’s trove of carnivorous
Polish treasures.
36
 BEAN SCENE
DALLIS DOES NEW YORK
Almost a century after its founding, one company still thrills city coffee cups.
42 BACK OF THE HOUSE
DRESSLER
Beauty, and brains, too.
56 AFTERTASTE
Lost and Found . . . and Lost?

COVER
Polish pork at Greenpoint’s Mazur Meat Market.
Photograph by Dina Kantor.
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