For those seeking a way to use Occupy Wall Street as a way to discuss much-needed shifts in public food policy, be sure to head to the entrance of Zuccotti Park at 140 Broadway tomorrow at 1 p.m. for “Occupy Against Big Food.” If you can’t attend–it goes till 4 p.m.–Food Democracy Now is asking you to at least write a message of support for event. They’ve also sent out a list of interesting articles about Occupy and its relationship to food policy and reform, which we’re going to post right here.
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Last spring when we were doing research for our profile of Garrett Oliver, the brewmaster for Brooklyn Brewery, we spoke to the obvious folks: Other respected craft brewers, bar owners, beverage writers and experts in the beverage. But unlike most brewer write-ups, this particular piece required a call to the editors at Oxford University Press, that ultra-prestigious publishing house that puts out every-thing-you-wanted-to-know tomes on food and drink.
Our biggest events of the year, held in conjunction with Edible Manhattan, are the annual Uncorked and Good Beer, two massive tastings at BAM that focus on locally made wines and the region’s best craft beers and breweries, as well as the foods that go with them. But we don’t want to give Manhattan (or local distillers and liquor importers) short shrift, and that’s why together we put together a series of smaller cocktail-centered fests called Good Spirits
Foragers and fans of Prospect Park’s ravine know wet fall weather has led to a bumper crop of mushrooms, so much so that the New York Times City Room asked readers to send in photos of their finds. They tapped mycologist and New Yorker Gary Lincoff–he’s the author of the Audubon Society’s Field Guide to North American Mushrooms–to ID them, and the 19 photos from his first fascinating report are now up online right here.
Learn the art of affinage, the path to perfect cheese plates and how to churn your own butter tomorrow night in our latest installment of the How-To series at Brooklyn Brewery. Anne Saxelby from Saxelby Cheesemongers in Essex Market (and her new caves in Red Hook) will be speaking about aging cheese, fromager Tia Keenan will help you compose a cheese course, and folks from Organic Valley will show you how to make that butter. Better still, it’s just $5. Buy those amazingly priced tickets right here.
Considering the number of flashy new Neopolitan-style pizzerias that have opened in just your zip…
On Wednesday night The Lower East Side was once again New York City’s true melting pot, at Edible Manhattan and Edible Brooklyn’s first-ever travel-themed tasting at the Angel Orensanz Center on Norfolk Street–right in the heart of one of Manhattan’s coolest neighborhoods.
This weekend, on Saturday, High Line Food, Eater.com, Slow Food NYC, Edible Manhattan, and the $5 Challenge present High Line Soup–a simple, communal lunch to be shared in the 14th Street Passage of the High Line. The meal (a bean and farro soup, bread & butter, beer/cider/water) is being made in the nearby kitchens of The Green Table by Chef Mona Talbott, of the Rome Sustainable Food Project.
Forget canning and kombucha making: The real D.I.Y. frontier is dairy. Learn the art of…
Blue Moon Fish will be hosting a fundraiser at Southpaw on Fifth Avenue in Park Slope on Sunday, November 6th from 2 to 8 p.m. The shindig is to support two fellow Grand Army Plaza Greenmarket farmers whose fields were destroyed by Hurricane Irene: Kira Kinney at Evolutionary Organics and Ray Bradley of Bradley Farm, whom we just profiled this summer in the magazine.
For the past two weeks the folks at Bubby’s Pie Company on the waterfront Dumbo have…
As the weather gets seriously chilly, the one thing we crave is the lamby cooking of the Uighurs, the Asian Muslims who hail from the part of the world where Asia reaches toward Russia. Back in 2006, we were enchanted by an article in the Times by Julia Moskin called The Silk Road Leads to Queens, about the food of those from Uzbekistan, Tajikistan and Kyrgyzstan, as well as Afghanistan and western China: like these lamb-stuffed pasties called samsa.
