The price of the class includes a guided tour through the entire ice cream-making process by owner Brian Smith.
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From East Williamsburg to the East Village, here’s where our editors and writers are seeking refuge from the cold this week.
A portion of the proceeds from the Brooklyn event will go to the New York State Distillers Guild, which supports local distilleries by lobbying on their behalf in Albany.
The time has come for our next issue, but just one thing: we need a cover. Help us decide which image from our upcoming issue should grace stands across Brooklyn.
They’ll officially open on January 15, but if you can’t wait until then (me neither) they’re hosting a sneak peek every night this week from 7:00—9:00 p.m.
Helmed by Detroit-based and Nigerian native Tunde Wey, the event celebrated the foods of his childhood.
Chef Nate Courtland makes the cocktail’s cider vinegar from scratch.
Her tea is already available at Saraghina Brooklyn, Stinky BKLYN and Nextdoorganics, but she needs your help to expand.
They’ve enlisted experienced professionals from the world of food entrepreneurship that range from the president and CEO of Baldor to the author of Inquiries into the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered.
As we close out 2014, here’s a recap of your favorite stories of the year.
Monday’s the deadline for the program that will cover garden planning, setting up the kitchen classroom, planting and basic garden and soil maintenance.
Some of the most qualified people to answer this question — including our own Rachel Wharton — are getting together on January 6 to frame a response through food.
