Each $198 share is 12 lbs of wild sockeye caught by hand in small, 20-foot-long boats by a Brooklyn winemaker and his family and delivered as vacuum-sealed and flash frozen, hand-cut fillets.
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This just in: In June the first Fleisher’s Meats–meaning the original retail outlet in Kingston–will teach a day-long $300 class in pork slaughter and butchery, complete with a farm visit, some hands-on sausage-making and three meals.
At Edible nothing warms our hearts like somebody learning to grow their own tomatoes or make their own ricotta. We’re all about empowering home cooks to take control of their food, both where it comes from and how it’s made. So when Williams-Sonoma told us they’d be launching a new line this April to help customers take their food from seed to table, we couldn’t have been more pleased.
Last night we had the luck to have dinner at Roman’s in Fort Greene (whose spicy brick chicken is just as cult-creating as the bird at Marlow & Sons, perhaps because they share the same owners) with Fernando Music and Fran Gaitanaros–the smart and forward-thinking owners of The Rooster Design Group–less than an hour after the winner of their third Next Big Small Brand contest was announced at the public event at BAM.
Our brand new Dairy Issue includes a profile of Kriemhild Dairy’s incredible Meadow Butter, made by a cooperative of four farmers who raise their cows on excellent pasture.The group current sells their milk to the commodity market, but turns some of the cream into this nutty, rich and golden yellow boutique butter, now available at specialty food shops in the borough.
On Saturday, April 14 more than 50 food and farm getaway destinations within a day’s drive or train ride of NYC will be exhibiting on the main floor of Skylight One Hanson in the old Art Deco Williamsburgh Savings Bank, as part of the second annual EscapeMaker.com Local Food & Travel Expo.
Strolling down Bedford Avenue in Williamsburg this bright Saturday morning I ran across Davad Cokonis, a surfer who splits his time between Cape Cod and Carroll Gardens. When in town he often sells merchandise he’s collected on the streets on weekends, displaying the wares on or near his 1991 silver Volvo station wagon.
A few months back we asked you to tell us about your favorite Edible-minded businesses–the farmer who raises the most perfect ruby radishes and pastured pigs; the chef who rocks not just the kitchen but a sense of community; the non-profit that’s changing the way people eat in parts of the borough that need it most; the cheesemonger with a heart of gold and even better Gouda. You talked to us–especially those of you who live in Red Hook, and at last, we have the results. We can’t offer these folks much more than our respect and our eternal gratitude–and maybe a listing in the magazine–but we hope you’ll take the chance to get to know all of them a little better. To that end, below are the winners of the 2012 Edible Brooklyn Local Hero Awards: