It’s a spring and edible entrepreneurs are blossoming all over Brooklyn—imminent economic implosion be damned.

While we revere the boro’s legendary legacies—like lox and the pizza guru who keep the city’s best-read food blogger from moving to Manhattan —in this
issue, folks who break new ground while breaking bread are breaking news.

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Winter 2008

Vowing, yet again, to floss more? Edible Brooklyn is here to help. Sharpen your pencil and your knives, folks, because this issue offers inspiration to incite gastronomic and global New Year’s Revolutions.

It’s our pleasure to print a philosophical piece penned by America’s most edible author, Wendell Berry (p. 51). Though he’s renowned for rural rumination on “the culture of agriculture,” this essay explores how urbanites can revitalize an empowered, enlightened relationship with food.

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Fall 2007

This little kitchen publication identifies with the ideology that if you want something done, you should do it yourself, and lately we've noticed that all around town, DIY dispositions have become edible ethos. The borough's busy with mere mortals taking food into their own hands and cooking it up like nobody's business, or, rather, like it's their own.

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Summer 2007

If Thoreau hasn’t inspired you to live deliberately, perhaps this issue can persuade you to eat that way. Hurry, Red Hook Rye is selling out, Soccer Tacos may lose the game, and the sun is setting on Coney Island. Great beers runneth over, local wines are on the rise, vegetables swell in BedStuy, and have you seen what’s cooking
at Prospect Park? Pedaling feet bring granola near and far, and mix up electricity-free smoothies. Food for thought abounds too, from the big questions about cheese to the ugly truth about corn.

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Spring 2007

The Times’s venerable dining section recently shone its inky spotlight on Brooklynite Isa Moskowitz in “Strict Vegan Ethics, Frosted With Hedonism” (Jan 24), and I’m sure you, like me, were rather troubled by a particular quote attributed to the woman behind the public-access television cooking show, Post-Punk Kitchen. Moskowitz explained her veganism thusly: “I would love to live in a world where I knew the eggs came from happy chickens. But in Brooklyn? That’s not going to happen.” ... Edible Brooklyn is here to set straight this altogether unfit-to-print news.

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Winter 2007

I didn’t learn how to do my job. But I did learn why. Dr. Fritjof Capra from the Center for Ecoliteracy brought a scientific angle to the discussion when he addressed the ancient question, what is life? It’s not sufficient, he explained, to understand proteins or DNA, as those also exist in dead bodies. Rather the thing that defines life is metabolism, the ingestion and digestion that allow generation, repair and perpetuation. Acquisition and ingestion of food shapes life, and the methods thereof classify organisms by domain and kingdom. To understand the basics of any ecosystem’s food is to understand its life.

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Fall 2006

Farmers in Brooklyn’s backyard planted orchards full of apple trees in the 1700s, before the real-life Johnny Appleseed set foot on the frontier. In the 19th century, Brooklyn led the nation in agricultural production, as our farmers grew food not for their own families, but for the burgeoning urban population across the river. Early in the 20th century we covered those same farms with buildings, and today Brooklyn is virtually farmless.

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Summer 2006

Edible Brooklyn boasts about our borough’s rich food history. But we’re not too 718-centric to know that any place people have inhabited for upwards of a few decades has a culinary past worth remembering, a legacy of handmade, unindustrialized, honest fare that modern residents
would do well to maintain.

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Spring 2006

Edible Brooklyn is more than glam shots and restaurant reviews. This is a magazine with an opinion, one that advocates for sustainable agriculture, for relishing tradition, for seeking
out taste experiences, and for pulling back the curtain on where Brooklyn’s food comes from and how it got here.

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