Author and Kickstarter outreach lead Terry Hope Romero dishes on the risks of launching a food business, successful crowdfunding campaigns and the rise of biltong.
Food For Thought
We live in a city with such dazzling ways to drink, it’s almost criminal to be boring.
Next month in Williamsburg, FoodBytes will unite food startups, investors, technologists, the media and eaters.
I recently had the chance to attend a historical meal re-creation, and it was a blast.
As someone who was raised on a foundation of make-it-up-as-you-go, I like the idea that you don’t need 100 years of repetition for something to matter.
Including dental tools, Salty Road employs old-school equipment to make taffy by hand.
Williamsburg-based TrySome enables subscribers to find “organic,” “vegan,” “kosher,” “gluten-free” and “Fair Trade” items then literally try them out for free.
Launched this past June, the app enables restaurants and bars anywhere in the country to upload their daily menus.
Michael Chernow’s top-secret fishing hole.
At a time when private school students take cafeteria kale for granted, Edible Schoolyard NYC is bringing the top of the food chain to the kids who need it most.
Ritual has grown from preparing one-off meals to renting food production space for a small team of dedicated chefs, delivery workers and food scientists.
Even here in New York City, the four-year-old business is notable for its environmentally minded, high-tech style of urban farming.
