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Winter 2009
if your new Year’s resolution was to start something—a project, a business, a revolu-
tion—we hope this issue offers inspiration. All over the borough, your neighbors are
up to their elbows in edible entrepreneurial endeavors and our little staff is rather taken
with the ingenuity we came across compiling this issue. these are literally dark days, but in Brooklyn kitchens the light of creativity is shining bright, even if the sun’s not.
if you’re hungry to start your own business, you’re in good company—everywhere we
turn, industrious ambitions abound as enterprising eaters set up shop, crafting every-
thing from handmade chocolates to energy bars delectable enough to push a certain famous brand over the cliff.
more...
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Fall 2008
Amidst all the recent chatter of elections and economic bailouts,
there’s been a lot of talk about the anti–Wall Street: Main Street.
While pundits and politicos might intend to invoke the family-owned
businesses of Mayberry or at least Mobile, one need only cross the
river from that beleaguered stock exchange to find mom and pop shops
alive and well.
Though Brooklyn’s only street called Main is a modest two-block stretch
in DUMBO, this issue abounds with profiles of burgeoning borough
businesses from Van Brunt Street to Metropolitan Avenue. And while our
nation’s commerce falls prey to multinational brands complete with outsourcing and inferior ingredients, senior
executives in these parts tend to have titles like “grandma”–which
brings a whole new meaning to the term “parent corporation.”
more...
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Summer 2008
This summer Brooklyn’s greatest achievement marks an impressive anniversary. Learned historians and lay citizens alike celebrate the long-ago launch of our boro’s most famous landmark, a body both functional and beautiful, an institution altogether essential to our identity.
I don’t mean the 125th anniversary of the completion of the Brooklyn Bridge—although that milestone falls this summer too. No, I mean the 10th issue of Edible Brooklyn. Cue trumpets!
more...
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Spring 2008
It’s 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.
more...
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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.
more...
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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.
more...
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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.
more ...
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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.
more ...
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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.
... more
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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.
... more
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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.
... more
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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.
... more
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