Our Guide to This Week: April 11, 2016

fleishers burger


Monday: Visit the Horticultural Society of New York for an exploration of fungi with writer Eugenia Bone.  

Tuesday: Street food has been a major part of the city’s culinary past and present. Join the Culinary Historians of New York at the New School for a panel discussion on the how New Yorkers sell food in public spaces.

Wednesday: Everyone has a food business idea. If you think crowd-funding is for you, check out this How to Launch a Kickstarter event at Brooklyn FoodWorks.

Thursday: Go to the Greene Space for a live recording of WNYC’s popular Dinner Party Download podcast.

Friday: Fleisher’s Craft Butchery will be serving up burgers at their pop-up, happening in the former Northern Spy Food Co. space.

Saturday: Have you been curious about raw milk cheese? Check out this tasting at 61 Local, led by cheesemaker Jessica Sennett (who’s featured in our new issue).

Sunday: Through the 18th, Roberta’s is throwing a pizza pop-up at Threes Brewing. Get in there while you still can!

Coming up: On May 4, join us at Brooklyn Brewery for A Beer-y Good Meal by the brewery’s chef in residence. May 26 is the annual Brooklyn Uncorked event, for all the wine lovers in the city. The first Food Loves Tech is happening June, and you will definitely want to attend this expo on the future of food.

Stories we’re reading:


If we need a new kale, broccoli leaves and kelp are up for the challenge.

Climate change continues to kill coral, and faster than anticipated.

Invasive lionfish might be making their way onto menus.

Farm tools are being designed with women in mind.

A tutorial on how to make your own edible utensils.

You can rent Julia Child’s French cottage on AirBnB.

Kate Lebo writes a literary history of the cherry.

Take a look at Manhattan’s last remaining salt marsh:

Who to follow:


Have you checked out Crown Heights burger spot Boeuf & Bun yet?

Okiway in Bushwick serves up okonomiyaki, a savory pancake that you must try if you haven’t yet.

If you don’t follow Greenpoint bakery Ovenly yet, do it. They’re always baking up something brilliant.

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