A spate of startups pursue slow food over fast cash.
Tag: Rick Field
Tomorrow night at 6:30 we’re going to co-host a potluck at The Brooklyn Kitchen in Williamsburg. It’s in honor of their fifth anniversary, and we glommed on to the party, since we just came out with a cookbook. We’re trying to lure not just each of you to come and bring a dish to share, but also to convince the ever-amazing pickler Rick Field to come and to bring his Polish Potato Potage with Brined Croutons, featured on page 36 of Edible Brooklyn: The Cookbook and made with his People’s Pickle.
An upstate start-up proves that “ family farm” and “processing plant” belong in the same sentence.
