There’s a lot of excitement in the city, but sometimes you have to step back from it for a while to see the big picture behind the Big Apple. That’s what happened to Anna Mumford, who’s working on a documentary film, Mumford Farms, now in its final leg of fundraising. After working tirelessly for various food justice causes and filming urban farms, local food advocates and events, she took a stint on her family’s farm in Indiana, and came back … Read More
We’ve all heard about kimchi and its intoxicating powers of addiction, but July 10th on Governor’s Island, get ready to become acquainted with the fermented vegetable in a major way. Kheedim Oh, founder of the small-batch artisanal Mama O’s Kimchi based in Queens, is holding a Kimchipalooza, which will take place as a highlight of CookOut NYC. Just say, yes, we kim!
I’ll admit, I’ve been feeling a little overwhelmed by all the greenery that’s coming in from my CSA — and growing on the roof. I hit a breaking point when my friend Wen-Jay (of Local Roots CSA) offered me some leftover stinging nettle from a pick-up day, and I found myself biking home with two swinging backs full of stinging weeds, wondering how I was going to stuff them in my fridge. I thought of buying a juicer — a … Read More
Get pumped, New York City — picnic season has arrived! My favorite time of the year is finally here. And I can think of few better places to kick it off than at Governors Island. This weekend will mark the opening of the public park for 2011. For those not familiar with the island, it’s a scenic getaway in the middle of the Hudson River, a dot adjacent to Brooklyn’s Red Hook neighborhood. And in the past few years, it’s … Read More
Last week, I called upon food bloggers to enter a spring-themed recipe contest. Believe me, I could not have been more impressed by the posts that followed. True, there were only four but I’ve always thought that quality far trumps quantity — in recipes, in life, and in food blogging (and live cooking) contests, as it were. Congratulations to the following blogs who made do with spring ingredients in the following tasty tidbits. And see who won below!
We’re happy and hungover at Sixpoint and BeerAdvocate, and want to thank everyone who came out to our inaugural fundraiser event, Beer For Beasts, at the Bell House on Saturday. I had a fabulous time, and am eager to share a recipe for one beer I heard many compliments on… me and Robert’s Triphop Grapefruit IPA! But first, a quick recap of how the event went down:
These past few warmer weeks, I haven’t been able to get the song, “Here Comes the Sun” out of my head. Spring means a lot of things to a lot of people, whether it’s cleaning or getting out of dodge with your “fling.” But to me it means a few things: asparagus, pea shoots, dandelion greens and a general presence of chlorophyll. Those are all just around the corner and coming to a Greenmarket soon. So in anticipation of that, … Read More
photo by MHT What do figs, spice and everything malty and nice have to do with one another? They’re all ingredients of a specialty beer I helped brew this week, for Sixpoint and BeerAdvocate‘s Beer For Beasts festival. It’s an event we’ve been “brewing” up for a while, and the pieces are all coming together in the form of twenty-some unique, one-off beers that will be served for it. This is just one of those among the lineup, but an … Read More
This Thursday, I’m pleased as hot punch to announce a special get-together in the back room at Jimmy’s No. 43. I’m throwing a party for the paperback release of The Art of Eating In, and want to share a whole lot of other books as well. See, I recently moved, and upon packing up boxes of cookbooks, foodie lit books, and books of all sorts, it dawned on me that instead of keeping all the ones I’ve read and enjoyed … Read More
For a long time, I could never fathom making many beloved, wintry foods without meat. It seemed like if you took the meat away, you’d lose the whole hutzpah of the thing. And besides, we need something to fortify our chilled bones with. Well, it’s taken a long journey but in the case of cassoulet, I’ve decided that it isn’t the pork, or duck fat that is the whole hutzpah, it’s the tender, melt-in-your-mouth beans swaddled in a creamy, baked-in … Read More