What’s in a name? The Mast Brothers live up to theirs.
Artisans
Until now Brooklyn’s Heritage Foods only sold its meats directly to chefs and restaurants or online, serving as broker between small family farms who can’t afford to process their proteins and city customers who want sustainably sourced meat. Last week they moved into real brick and mortar digs, in what used to be Jeffrey’s Meat Market in the Essex Street Market.
With help from Laena McCarthy, who runs Brooklyn’s Anarchy in a Jar, head Brooklyn Grange farm guy Ben Flanner uses tomatillos, chiles and an surprising selection of herbs from his Long Island City fields to create salsa verde that’s bright, layered with flavor and utterly fantastic. Damn, is this stuff good.
Two unlikely farmers discuss their passion, their meat and their farm.
Grazin’ Angus Acres Farm in Ghent is top-notch.
While our fingers remain crossed for all our chef and food biz friends whose awards are announced tonight the doling out of the The James Beard Foundation’s journalism awards a couple of nights ago was a joyous, memorable occasion. Not just because the Awards Committee bestowed its first ever Publication of the Year honors on […]
As you may know, Edible Brooklyn is one of over 60 Edible publications to blossom…
Brooklyn artisans are creating bitters that are joining cocktails worldwide.
