It’s Brooklyn’s only Black-led, member owned and operated food co-op that centers low-to-moderate income communities in Central Brooklyn.
Food For Thought
“Being from the Latinx diaspora, food is the driving force growing up,” says Luz Cruz. “We flock to food and use it to build bridges.”
There was no talk of disrupting markets with microgreens and trademarked meatless burgers.
We’re taking “innovation” back in this issue, and I hope these stories broaden your idea of what the term means in 2019.
Thinking of the choking first aid posters ubiquitous in New York restaurants, Karen Leibowitz imagined a similar “what to do” PSA for sexual harassment.
Prohibition turns 100 this year and, well, we all know how that turned out.
In our fourth podcast episode, we learn about the increasing power, and potential problems, of genetically engineering our food.
For our third podcast episode, we go inside some of the city’s indoor growing operations.
We talk food waste with Bon Appetit‘s Brad Leone and Food Tank’s Danielle Nierenberg in our second podcast episode.
In the words of Anita Lo this holiday season, we’re reminding ourselves that “True hospitality extends to others and to yourself.”
The first episode of In the Field with Edible Brooklyn explores how Blue Hill and Stone Barns Center for Food and Agriculture innovate to bring us closer to our food.
On November 16, get inspired to invent, to plant, to cook and to stay informed.
