A few months of meetings, visits and hopeless Japanese lessons later, here we were, meeting the chickens who’d be laying the eggs for our Tokyo outpost.
I was not the first person to come rolling up from the city with a head full of big ideas only to find that these hills had their own lessons to teach.
Parish Hall’s owner recalls his first encounter with the medicinal elixir.
Coming face to face with the unspeakable part of the nutrient cycle.
A chef’s farewell toast to the pleasures of the cup.
In search of fertilizer, a chef-turned-farmer finds something unexpected.
This weekend, on Saturday, High Line Food, Eater.com, Slow Food NYC, Edible Manhattan, and the $5 Challenge present High Line Soup–a simple, communal lunch to be shared in the 14th Street Passage of the High Line. The meal (a bean and farro soup, bread & butter, beer/cider/water) is being made in the nearby kitchens of The Green Table by Chef Mona Talbott, of the Rome Sustainable Food Project.
