Spring is high season for picnicking: blossoms on the trees, a cool breeze, and it's not too hot yet for a hearty appetite. Wherever you live in Brooklyn, there's a public spot waiting for a blanket and spread of goodies to bring. We've compiled some of our favorites, along with places nearby to fill up your picnic basket.
When the last sardine cannery closes its doors in a small town of Maine, Italian entrepreneur Antonio Bussone steps in to purchase the facility and run one of the only lobster processing plants in the United States. While the lobster is caught by local fishermen in town, most processing takes place in large-scale industrial plants in Canada (subsidized by the government) before it's shipped again down Route 95 to Boston and elsewhere for retail. Bussone's venture provides hope for the many town residents struggling after losing their jobs at the sardine cannery, but when his bank refuses to cooperate in financing, he is threatened with failure.
The film underscores many struggles of the U.S. food system and economy: to build local economies and keep food production local, more efficient and fresh. Incidentally, it premieres right on the heels of an announcement from Red Lobster's parent company Darden on first-ever industrial lobster farm, which is projected to produce more than 40 tons of lobster for their restaurants in Malaysia.
David and Ashley plan to release three more feature-length documentaries in the next couple years that tell the story of Downeast in vastly different styles. While in town for the Tribeca, David spoke with us about the making of the film and what's to come.
The gently carbonated beer pours a cloudy golden color with a bright white, one-finger head that sticks around for a bit. The aroma is bright and floral, the German and Czech hop varieties standing out more than the malts. On the tongue, though, at least after the initial bite of the hops, it's the pleasantly bready malts that take over, eventually giving way to a lingering bitterness. Gold Standard clocks in at just over 6% ABV, so it's certainly pretty drinkable. It's no small feat that this beer is a worthy addition to the generally more challenging Brewmaster's Reserve series while also being as a approachable as it is.
It seems like kind of a morbid last supper theme, but a rich one from the looks of it. For $115, the Titanic enthusiast in black tie attire will be treated to a full 10 courses featuring items like oysters, filet mignon, lamb, foie gras and pickled quail eggs. The meal is then topped off with a mysterious, expensive-sounding "Waldorf" pudding, but from a cursory glance at internet recipes, it appears that it's actually just pudding.
Jonathan Butler, along with the developer BFC and Goldman Sachs' Urban Investment Group, has closed on three adjacent industrial properties totaling over 155,000 square feet of space at 1000 Dean Street. The new beer hall space will be on the Bergen Street side (pictured); the rest they plan to turn into office space to attract the sort of businesses now getting shut out of no-vacancy DUMBO.
Today, April 3, 2012, from 12pm-8pm, please observe Ben and Jerry's annual Free Cone Day celebration at a location near to you. Free ice cream for lunch! Adulthood is exactly as we all dreamed it would be. I scream, you scream, we all scream.
I am far from what one might call 'tuned-in' or, honestly, 'informed' when it comes to even barely underground forms of almost anything, in large part because I'm not very skilled at catching proper waves in the sea that is, at least metaphorically, the internet. Or Internet. (On that note, has anyone settled that yet? Oh, right, duh.)
But today, a good friend of mine from college, Brandon Gentry, an International Security Analyst and music writer living in Austin (obviously), with the simple gesture of sending along an unexpected email and some links related to a Wu-related dialogue we recently reinvigorated—the reinvigoration of which was caused by my recent posts related to the Ghost Face exhibit (obviously)—made me feel particularly inept in this ocean of the web.
How? By sharing a very creative recipe for preparing tuna, of all things.
The chef? A red-bearded Albanian rapper-cum-culinary wizard, from Queens (obviously).
In other words, a poly-aesthete tour-de-force: Action Bronson.
It's something of a riddle being instructed to “enjoy only once in a while” a fillet of farm-raised Atlantic Salmon on FreshDirect's website, as indicated by a red Swedish fish-looking icon, when right next to it is a three-star rating for its “quality” from the vendor, as well as gushing copy extolling the fish's culinary charms. This friendly-sounding rating is the lowest of the low for FreshDirect's sustainability ratings, denoting that the fish “could use significant improvement” in its sustainability. This rating is also given to to Chilean Seabass, and twelve other seafood options available to purchase, although several of them (such as the overfished red snapper), do not yet feature a rating at all.
How long have you and Matt been planning a cookbook?
This is honestly something I've been daydreaming about since I learned how to read; I read cookbooks like other girls read Sweet Valley High, and to this day my nightstand contains nothing but cookbooks. We've always talked about writing one in theory, but as well known as we are for our recipes and flavors, we really just didn't see a need for another cupcake book. We joked about writing a book called Robicelli's: Yes, More Fucking Cupcakes.
Have you become a creature of mono-eating habit? Or are you just sick of the food trends in last week's Most Overrated list? This similarly biased list of ingredients instead uncovers those that don't seem to get enough respect. For health or sustainability-seeking purposes, or just plain clever ideas to entertain the palate, here's our list of the 10 most underrated foods at this particular moment.
The vendors will be organized into themed "pavilions," such as those dedicated to pizza, burgers, sweets, and pig. ("THE HAMAGEDDON setting the deliciousness of the pig against a rock and roll inspired design and featuring bacon selections by Allan Benton.") There will also be pavilions for beer, curated by the Brooklyn Brewery's Garrett Oliver, as well as for domestic and international wines.
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