Must-Buy Polish Meats

The Greenpoint Butcher Shop Buyer’s Guide
By Rachel Wharton

Here are ten items to try when touring Greenpoint’s Polish Palaces of Meat. (Read Meat Point, Scott Gold’s story on exploring them, right here.) An important note: Kielbasa simply means sausage…

Aftertaste:
Lost and Found . . . and Lost?

While we believe a Brooklyn Museum of Food could take up several blocks, we’re big fans of the tiny culinary collection at the City Reliquary, the mini museum squeezed in between Saltie and what used to be Vinny Vella’s Pizza…

Back of the House:
Dressler

Beauty, and brains, too.

Bean Scene:
Dallis Does New York

Almost a century after its founding, one company still thrills city coffee cups.

Melting Pot:
MeatPoint

A journey through north Brooklyn’s trove of carnivorous Polish treasures.

The Brooklyn Fridge:
Leonard Lopate

Host of WYNC’s The Leonard Lopate Show.

Grow Your Own:
Room with a Coo

Backyard chickens are more than eggs on legs.

Indigenous Industry:
Big Mac

A Williamsburg factory churns out 10,000 canisters of macaroons a day.

Artisans:
Tables of Contentment

A Red Hook craftsman turns massive beams into heirlooms with legs.
“We make family heirlooms,” says Ralph Gorham, owner of Brooklyn Farm Tables.  “Very heavy family heirlooms.”
Gorham, known to his customers as “the Red Hook table guy,” believes tables…

Notable Edibles:
Taking a Bite out of Climate Change

Ecologist, author, and green blueblood Anna Lappé is one of our very favorite Brooklynites. Her new book, Diet for a Hot Planet, says that we’ve eaten our way into climate change-and we can eat our way out.

Notable Edibles:
Wine Geeks Enjoy TLC at the Learning Center

Brooklyn Wine Exchange has weekly sessions at its “the Learning Center”

Notable Edibles:
The Restaurant Fast

Fed up with an aspect of city life that many relish, Cathy Erway swore off restaurants. Completely.
As she explains on her beloved blog, noteatingoutinny.com, and new book, The Art of Eating In: How I Learned to Stop Spending and…

Notable Edibles:
Ships Biscuit

There’s a maritime theme at work at Williamsburg’s new little white-and-blue sandwich shop, Saltie, and we like to think of our latest obsession-their $1 buckwheat olive bar-as hardtack gone gastro.
It’s deceptively plain-a thin blue-gray square, studded here and there…

Grist for the Mill:
Letter from the Editor

“This wasn’t about trying to convert people around me into not eating out,” writes Cathy Erway in The Art of Eating In, which we profile on page 8. But intention or no, that’s just the effect her book had on…