A broken sewage line and a conference on organic farming got Chef George Weld thinking about shit…literally. In our current issue he explains how human excrement has become the missing piece in the cycle of nutrients.
Several weeks ago we promised you all, dear readers, that you could read to our first-ever H20 issue on your iPad. Wouldn’t that have been great? Unfortunately, thanks to some sort of iTunes disappearing act, the app vanished the moment we told you about it. But now it’s back!
Hungry? Our events calendar has loads of Edible events around the city, like An Evening with Mark Bittman where he’ll speak on “The Future of Food” and discuss how we can eat for the health of our bodies and the planet. Here’s what’s happening this week.
This rugged, chunky granola from Joyce Bakeshop in Prospect Heights makes a hearty topping for a bowl of local yogurt. Or enjoy it on its own and wash it down with a cool glass of milk.
With warmer weather arriving, bits of watercress will be popping up everywhere around the city. But as urban forager extraordinarie Marie Viljoen warns, don’t pick it!
When you meet Keith Swenson, co-owner of Righteous Foods, a Fort Greene–based oyster delivery business, you’d never guess he’s relatively new to the bivalve biz. The former Wall Street trader shucks oysters bare-handed and talks seafood policy like someone who’s been wearing waders his whole life.
Hungry? Our events calendar has loads of Edible events around the city, like our Food Media 101 expert panel at Brooklyn Brewery. Here’s what’s happening this week.
Accidental fig farmer Nelson Ryland runs the family business with the help of his two oldest sons, Jack, 6, and Sam, 4. At the company headquarters—a beautiful Victorian house in Ditmas Park–fig tree cuttings spill out into every available space.
In our current issue Paul Greenberg, author of the James Beard-award winning New York Times bestseller Four Fish, recalls the time he caught 50 pounds of mackerel on a boat from Sheepshead Bay. Having no idea how to preserve the highly perishable fish, he called on the wisdom of the East and Far East and ended up with enough sushi and pickled fish to last two months.
Soon, very soon, growing edible things will emerge from the soil, spreading locavore joy throughout the land. Among these early crops, ramps–those garlic-scented slender bulbs that taste like onions and make a million dishes more delicious–have garnered such a following, there’s a whole festival dedicated to celebrating their arrival.
Hungry? Our events calendar has loads of Edible events around the city, like tonight’s premiere of American Meat. Here’s what’s happening this week
With the burst of warm weather earlier this week, it feels like something must be growing out there, right? Sadly, it’s still a bit soon for those first spring crops to hit the Greenmarkets. Until they do, here’s a terrific recipe that will tickle your taste buds and get you through the last, long stretch of early spring.
