Calling all local food and beverage businesses! The Brooklyn Chamber of Commerce is now accepting applications for…
Artisans
[nggallery template=carouselag id=13] Hopefully, you were able to join us at last week’s “How to…
When Brooklyn based filmmaker Erik Shirai went to Japan to shoot an episode on Buddhist…
[nggallery template=carouselag id=12] Few things can improve an evening spent discussing and sampling Korean food…
As you may already know, we’ve teamed up with Brooklyn Brewery for this Wednesday’s “How to Prepare a Korean Feast” event. We’re happy to be joining with a few local Korean food specialists, including the much-loved Kimchi Taco, who will share demos, discussion, and (our favorite) samples. And only $5!
The USQ Greenmarket turns 37! Come celebrate with produce a plenty, great music, Brooklyn beer, and a bumper crop of delicious eats.
It’s hot this week in NYC, to say the least. But Ely Key and Garrett Riffle have just the ade for what ails you — Switchel. Check out how these two DIYers brought an old quencher back to the fore.
Wouldn’t it be great if we had a Slow Food New York spirits cocktail hour every week? We can dream — and check out the slideshow from Wednesday night’s thirst-quenching event.
If you couldn’t make it to the joyous sipping and supping fest that was Brooklyn Uncorked last week, check out this video recap. And remember that Long Island wine country is open all year long.
Up Mountain Switchel’s sour patch kids.
Three new cookbooks from Brooklyn chefs.
Kvass, a slightly fizzy, naturally fermented drink from the Old World made from rye bread, beets or even sometimes lettuce, is experiencing a sort of rebirth in Brooklyn, thanks to the folks behind Gefilteria, a new Clinton Hill–based boutique purveyor of Old-World Jewish foods.
