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Jenny’s Garden
On a warm afternoon in Riverside Park, two young women pause during their jog to examine an unusual site near 138th Street and 12th Avenue. Swiss chard, basil and tomato plants spill out of more than...
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Now at Greenmarket, a Beer That Goes With the Grain
Want to help New York farmers? Order a cold one. Specifically a bottle of Greenmarket Wheat. Once considered the region’s breadbasket, New York State saw its grain farms and mills vanish when Midwest...
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A Bronx Tale
Boys from the block make borough-proud beer. To meet the artisans behind an exciting new line of locally crafted booze, I didn’t drive through rolling Long Island vineyards or pull up to a gleaming...
View ArticleGet to Know the People Who Grow Your Food
Vegetables aren’t the only things that can grow in a garden. If you’re a longtime Edible reader, you already know we root for local food because it benefits everything from our economy to our drinking...
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A New York Stein of Mind
Each batch of John Dory Oyster Stout calls for 50 pounds of shells. Move over wine, ingredients-obsessed chefs are getting into craft beer they’ve helped create. Some now boast custom suds using local...
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A Summer Harvest of Cookbooks
Three books to supplement your summer reading list. Once you realize your walk to the subway winds through a wonderland of edible plants, Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could...
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In Midtown, Growing a Greener Pizza
For eco-minded eaters, Midtown East has long been tough territory for takeout. But on 56th Street near Lexington Avenue—the land of both Bloomingdale’s and Bloomberg News—sits the two-yearold Certe...
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Get Your Goat
A locavore confection inspired by Middle Eastern sweets. West Village—Amid Carmine Street’s mix of scruffy and chic sits a daintily appointed shop whose sidewalk signboard reads “Victory Garden.” The...
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Pedal to the Nettle
What do you do when your restaurant is more than a stone fruit’s throw from the Union Square Greenmarket and you want to haul a couple hundred pounds of produce back without resorting to a...
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Great Performances
Neumark calls her work a form of “conscious capitalism,” in which the company’s $30 million in annual business can make a difference in the social movements she cares about. At first glance, the...
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Snappers: Eat or be Eaten
Bluefish eat everything. They keep on eating everything their whole lives. And then at some point something eats them. Getting a child involved in this drama is how you teach a kid to fish in New York...
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A Tribute to Karen Hess
One of the best things about Manhattan is how living legends can move among us while we mortals pretend we don’t notice them. Karen Hess — every Friday morning at our neighborhood Greenmarket on West...
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Growing New Lives
Hilda Krus, director of Rikers’ GreenHouse program, says the curriculum combines hands-on vocational training, indoor and outdoor classroom education and horticultural therapy. On an island in the East...
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