In the wake of the #MeToo movement a collective founded by and for women is working to set new standards within the hospitality industry.
People
The “urban food lab” called the Plant Factory is just a couple months old.
Single-origin spice companies are revolutionizing an industry long plagued by lack of transparency, quality and accountability.
Brooklyn-based Potluck is cutting out the middleman and offering just the kitchenware essentials.
In her new cookbook Saladish, R&D Foods owner Ilene Rosen is indeed a modern salad artist, with the intuition to create flavors many of us wouldn’t.
Indian chef J. Ranji Smile enriched U.S. culture while facing immigration challenges, making his a story that still resonates today.
The Cobble Hill shop celebrates the triumph of craft over Kraft.
Rachel Dana of Dana Confection Co. makes each mouthwatering treat from scratch.
The Eating Tools line-up includes polished steel lobster forks, finely appointed titanium chopsticks and anodized sporks for eating smarter, not harder.
Ecologically minded instructors are training a fleet of teenage marine biologists with an ultimate goal of seeding the harbor with a billion bivalves.
With this futuristic set-up, one designer is aiming to make growing food in places like tiny New York City apartments not just possible, but beautiful.
Every ingredient is meticulously researched, tested and scrutinized before it makes its way into one of their products.
