Through the end of the month, an exhibition at Williamsburg’s City Reliquary community museum highlights the city’s long and dynamic relationship with trash.
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Our annual two-day deep dive into the future of agriculture, food and drink returns to Industry City on November 2-3.
Noticing that beer sometimes suffers from a “man’s drink” stereotype, Katarina Martinez of Lineup Brewing is trying to invite more women to the table.
Sol Sips has instituted a sliding scale of prices that aims to make her menu of plant-based green smoothies, juices and vegan eats accessible to lower income communities.
New York City’s voluntary organics pickup program is being rolled out across the five boroughs, but some supers may be reluctant to sign up due to misinformation or plain laziness.
The James Beard semi-finalist chef shares a peek at the menu for her special Brooklyn pop-up dinner we’re hosting next month at Industry City.
Nigerian born Yemi Amu started Oko Farms in 2012 to help bring sustainable farming practices to New York City.
On April 14, James Beard semi-finalist chef Alex Raij will serve a one-night-only Basque-style feast for an all-inclusive $89.
Programs like Food Bank for New York City’s Green Sidewalks can sometimes reach up to 2,000 New Yorkers a day.
With kombucha, beer and more, Island to Island Taproom at 642 Rogers in Prospect Lefferts Gardens offers an all-day craft beverage selection.
The Red Hook brewery wants to disrupt the culture of waiting hours in line for exclusive brews.
Furnace Creek Farm’s herbal elixirs sell out at the Union Square and Grand Army Plaza Greenmarkets.
