If her name sounds familiar, that’s because she’s written for every issue of Edible Brooklyn since this magazine launched nine years ago.
Print Issue: Summer 2014: Issue No. 34
Some home cooks ferment their own yogurt or make mozzarella from a kit. Matt Spiegler takes DIY dairy to another dimension: Technically he’s a layman—keeping his day job as a web developer, and giving his homemade caseus away to friends—but he is anything but an amateur.
Good Eggs’ goal is to help farmers and other producers solve one of the most vexing questions facing the new generation of food producers: How do you efficiently market and distribute your small-batch, artisanal products?
Helmed by true old-world artisans, L’Albero dei Gelati is the only international outpost of a storied gelateria in a tiny town outside Milan.
One gets the idea that with Van Brunt Stillhouse, unlike other Brooklyn distilleries, it’s never certain what the public will get from year to year.
On rooftop farms, a bridge between cultures.
When you heard that two sisters—one trained in sculpture and photography, the other in business and finance—opened a pie shop in Gowanus, you might have guessed they launched the business six months after rolling out their first crust. But pie is Emily and Melissa Elsen’s birthright.
Stop at your favorite watering hole for a drink and it can be difficult to choose among all the New York bottles suddenly crowding the bar.
When I decided to build a farm in Brooklyn with my friend Ryan Watson, we knew it would be supported by supper—we just didn’t know how. Then one of our volunteers turned out to be a trained chef.
