As the temperature in Brooklyn inches closer and closer to 60 degrees and we begin to shed our layers of clothing once again, it’s time to emerge from our cold weather cocoons. Here’s to the rebirth of spring and the rituals that keep us sane: gardening, nurturing the mind and body and learning to live sustainably.
On Tuesday, April 12 (date updated), Park Slope’s applewood will host “An Evening for Our Oceans,” a charity event to raise awareness about the problems facing our oceans and promote more sustainable fish options. The evening will include a cocktail hour with passed hors d’oeuvres and a four-course dinner based on wild fish caught in ways that don’t harm marine ecosystems. Greg Yagoda, organizer and educator, answered a few questions for us about his inspiration for the event.
From pie weights to Pyrex, each of us considers a different set of elements to be crucial to our cooking, and we often have strong opinions as to why. In this column, I will ask chefs, foodies, and restaurateurs from across the borough for the top ten necessities—both edible and utensil—that they keep stocked in their home kitchens. In this installment, Working Class Foodies producer Rebecca Lando gives us her top ten must-haves.
We’ve heard all the jokes before: The sidewalks are so clogged with strollers that they’ve become impassible. Bars are about as hip as a windbreaker, are perpetually overrun by the under-5 contingent, and you’ll be shushed if you curse in public. There are no restaurants other than high-chair strewn pizza parlors, making it ludicrous for North Brooklynites to bother leaving their adult environs and subject themselves to the mercurial whims of the F train. Wary travelers take note – there’s a lot more to Park Slope than Gerber Organic.
Huitlacoche, known as “corn mushroom”, “corn fungus” or as “Mexican truffle,” was prized by the Aztecs and is still commonly found as an ingredient in Mexican and Central American cuisine. In the US, meanwhile, huitlacoche research is the recipient of millions in funding—to eradicate it from our crops.
The Greenpoint Food Market offered a low-cost, low-key environment for home cooks and amateur chefs to share their homemade products, but not anymore. Founder Joann Kim announced Wednesday that the market has shut down, hopefully only until the fall.
Egg creams have been the more or less official beverage of the borough for generations now—but like many of the hallmarks of Brooklyn culture, there’s been a recent renewal of interest as new blood moves in and stakes a claim to old mantles. We’ve got a round up the best spots to grab a glass of this frothy beverage.
