We’ve been making the rounds of winter farming conferences in the region–from NOFA to PASA–and we just got back from the most urban of these, Just Food’s 2012 conference at the High School of Food and Finance in Hell’s Kitchen, which included a job fair organized by Good Food Jobs and workshops advising on how to start a career as a farmer, raise money for your food startup, or launch your food-related nonprofit.
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Most supermarkets’ in-house bakeries are mediocre, but the new addition to Fresh Fanatic, the two-year-old grocery in an old chocolate factory on the corner of Washington and Park, is the delicious exception.
Mixlogists are sweet on rhum agricole, a spirit made from fresh sugarcane.
From our current issue: Though their numbers have diminished over the decades, a few of the borough’s members-only social clubs still exist.
It was a carnivore’s dream on February 22nd at the Brooklyn Brewery when meat-eaters flocked to see the meat experts from Marlow & Daughters, Fleisher’s Grassfed and Organic Meats and Brooklyn Cured demonstrate how to butcher at the aptly named How to Slice it, the latest installment in our popular How to series.
The Brownsville Student Farm we wrote about a few months ago is looking for help building planter beds and an outdoor classroom and pavilion. The organizers have had wood donated but need the tools, skilled laborers and also those who will just lift and carry. If you have power tools, construction skills or would just like to help build on one of their March volunteer days (4, 10, 11, 17, 24, 25) please let them know. If you’re nervous, go on the 4th — it’s a site clean-up day. Last but not least, if you’re looking to get rid of a pickup truck, they could use a donation. You can connect with the farm via Twitter @BrownsvilleFarm.
The blending of art and food have always been one our favorite intersections. (Fifth Avenue and 51st Street in Sunset Park is also nice, if you like tacos.) So we wanted to say thanks to Daily Candy for sending notice of this “eating installation” and pop-up supper into our inbox. Called Something I Ate, it all takes place in somebody’s house at 388 Metropolitan Avenue (at Havermeyer) in Williamsburg.
Looking to get a head start on March? Looking for a way to take February out with a bang? We’ve got just the ticket. Be sure to stay tuned to our Events Calendar by signing up for our e-newsletter.
Navy Strength Gin, Sipped in the Shanty (aka a Visit to The New York Distilling Co. in Williamsburg)
Readers might recall the piece we did two summers ago on the fledging distillery boom in our borough. (It was called “The Whiskey Rebellion.”) Flash-forward two years and we’ve actually lost count of the number of small-batch, craft-liquor producers that are creating vodka, whiskey, and gin right under our noses, but only one, as far as we know, has it’s very own bar. We highlighted both the distillery and The Shanty in our current NY1 segment, so be sure to watch to learn more about the two unique gins they now have on the market.
