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peter.hobbs Dec 12
The conundrum is clear. New York is a coastal city, surrounded by seas rich with life and towns where fishermen have been harvesting the ocean’s bounty for centuries. Yet it’s next to impossible to buy fresh fish, caught locally, anywhere, even at many docks themselves, where fishermen have exclusive deals with distributors who pump the [...] -
peter.hobbs Jun 09
“On Evan’s very first brew day here, he got heatstroke.” -Craig Frymark Simply put, local upstart Barrier Brewing is killing it. The year-old, two-man operation has already made a name for itself by brewing an impressive variety of notably well-crafted beers on a tiny single-barrel brewing system, out of a small garage-like space in Oceanside, New York. Evan [...] -
peter.hobbs Jun 03
Christopher Nicholson’s day job is interesting enough. His daily commute takes him from his Greenpoint home to the Red Hook harborfront, where he’s a winemaker at the Red Hook Winery , shepherding Long Island and Finger Lakes grapes through the long and complex journey from vine to barrel to bottle. But his other work may be even [...] -
peter.hobbs May 25
When Annie Novak of Greenpoint’s Eagle Street Rooftop Farm put the word out that she’d be opening the roof for a night harvest last night, we knew we’d have to stop by. No, not gonna miss a chance to pick a trove of fresh salad greens on a rooftop farm while basking in the glory of [...] -
peter.hobbs May 20
“Good meat is homemade, it’s freshly ground spices, and it’s care for the method. It’s not looking for shortcuts, and that’s what the average deli became – ‘how can we shortcut everything to lower our costs, because people won’t pay more money but want bigger portions?’ I did this my way and I kind of gave the [...] -
peter.hobbs May 17
“We use local, organic ingredients as often as possible” For today’s discerning diners, that once-reassuring line on a menu doesn’t cut it anymore. It seems like it’s almost de rigeur for new-school Brooklyn restaurants to reserve a spot on their menus to proudly name the farms from which they source their meats, produce, and cheese. You’ve [...] -
peter.hobbs May 12
Most of us don’t contemplate much beyond, “Cappuccino or Latte?” when it comes to coffee. But coffee can be complicated. A particularly complex supply chain makes it easy for us to to skip the questions we’ve begun asking more frequently about our food: Who grew this? Where? How? The Crop to Cup Coffee Company was [...] -
peter.hobbs May 12
Rumors have been swirling over the past year about Bacon Marmalade, an elusive and highly sought-after invention supposedly created by a chef in Greenpoint. Wide-eyed devotees of the mysterious marmalade talk about its almost magical, mystical properties when added to a sandwich, stirred into pan with greens or seafood, or used as a marinade on [...]
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Author Archives: peter.hobbs
Local Roots CSA Founder Wen-Jay Ying Suddenly, winter is gone. Instead of finding ourselves hunched against swirls of snow, we’re dazzled by flurries of cherry blossoms wafting through the streets. For those of you ...
Chris Gray and Beth Lewand of Greenpoint's Eastern District We had heard the tale of North Greenpoint’s Eastern District – Beth Lewand loved cheese. Chris Gray loved beer. After an intro by ...
Editor’s note: Whoo-hoo! Our first photo feature! We’re pleased to introduce another new Nona contributor, Valery Rizzo. Valery is a Park Slope-based professional photographer with a love of good food and ...
Editor’s Note: We are super-excited to introduce guest columnist Allison Robicelli, cupcake queen and owner of Bay Ridge-based Robicelli’s Cupcakes. Allison is a born-n-bred Brooklynite, workaholic entrepreneur, mother of two, and a badass ...
Liz Gutman and Jen King of Liddabit Sweets The Brooklyn Flea has famously become a dream incubator for many fledgling Brooklyn food makers. Stories abound of passionate, hard-working makers and chefs getting a shot to ...
Eggs are one of the most universally enjoyed and utilized foods in cooking worldwide, and while many have made the switch to the cage-free or organic variety, it can still be tough to tell just ...
“So…that’s how Brucie came to be. Crazy story right!? You weren’t expecting that, were you?” -Zahra Tangorra, Chef/Owner, Brucie Brucie, the new-kid Italian joint on a stretch of Court Street in ...
Brian Smith of Fort Greene started selling his Ample Hills made-from-scratch artisanal ice cream from a pushcart at Celebrate Brooklyn last year, and many a bandshell concertgoer found themselves a little startled at just how ...
Kelso of Brooklyn's Kelly Taylor Kelly Taylor has a practical streak. He was bitten by the homebrewing bug twenty years ago, when as a college kid in San Diego he just didn’t ...
Chris Woehrle and Robert Stout of Kings County Jerky When Robert Stout and his wife moved into the Bed-Stuy apartment above Chris Woehrle’s place a few years ago, the two quickly hit it off ...
The Stand NY's Nathalie Wiesner When Nathalie and Jake Weisner, a sister and brother from Massachussetts, decided to sell lemonade for fun at a friend’s stoop sale in Fort Greene last Spring, ...
When I met up with Jordan Silbert, the creator of Brooklyn-based Q Tonic, I figured we’d chat about how he came up with the idea to make an old-fashioned tonic water, and maybe get ...
Cyrilla Suwarsa of Nuts + Nuts in her DUMBO office & shop Full disclosure: I have always been partial to cashews. When I was a kid, cashews made an appearance in our house just once a ...
Ross Bingham of Williamsburg's Natural Wine Company On forays to your neighborhood wine shop, or while perusing your favorite restaurant’s wine list, you’ve probably noticed ‘Natural,’ ‘Biodynamic,’ and ‘Organic’ wines showing ...
