Exactly nine years ago, Gabrielle Langholtz sat in Park Slope writing the editor’s letter to the first Edible Brooklyn. Thirty-three issues later, she’s typing her last.
Print Issue: Spring 2014: Issue No. 33
The Barclays Center’s rusty exterior might’ve been controversial, but more exciting metalwork can be found two blocks east on Dean Street at Brooklyn Metal Works.
What does dumpling assembly have in common with tree identification? On the surface, not much. Enter the Brooklyn Brainery.
If the Brooklyn Chamber of Commerce gets its way, pretty soon “Made in Brooklyn” on a food label will carry the same kind of cachet as “Made in France.”
The Gowanus Canal Conservancy and an army of volunteers are on a mission to revitalize the once-notorious neighborhood.
Bed-Stuy’s new café is about much more than coffee.
A couple of Williamsburg roommates have just launched Exo: a protein bar–producing company named for the exoskeleton of its key ingredient.
Through her bakery and community-supported baking (CSB) enterprise, Sarah Owens brings sourdough to Brooklyn.
Using all the tech and social-media tricks on offer, the father-sons enterprise connects chefs directly to fishermen by acting as a digital clearinghouse — with no warehouse.
Every day is Sabbath for these baristas — and they recommend it black.
Serious, comprehensive, clear-eyed guides: butchery school without the tuition.
It’s as if each dish were a chapter in some fable played out in shoots, roots and leaves.
