Prognosticating with Forbes
Forbes magazine convened a panel of experts to make predictions of all sorts about how our world will be different ten years from now. Some of their food-related forecasts (including a prediction that 20% of food consumed in our cities will be grown on urban farms ten years from now) will certainly raise an eyebrow or two.
Brooklyn Food Semiotics?
Brooklyn The Borough uses The New Brooklyn Cookbook as a prism for a Barthes-ian reflection on the Brooklyn food world today. Ahh…this sort of analysis makes us
nostalgic for our salad days as anthro majors. If you find yourself getting lost here, just skip to the last sentence: “…Brooklyn is increasingly all about the food.”
Punch Is Back
A century or more removed from its golden era during the time of Charles Dickens, punch (the drink!) is making a comeback. The epicenter of this
revival? Brooklyn, of course. Cocktail historian David Wonderich is sparking a punch renaissance in Carroll Gardens. He discusses the history and virtues of the often-mocked drink with Frank Bruni.
If you’d like to delve deeper into the history of imbibing, and to take a look at some historic punch bowls, you might enjoy this essay from the Met on drinking, colonial-style.
Ethical Eating 101
Thinking of starting a book club, but can’t think of any books? Luckily for you, the SF Chronicle has compiled a list of recently published books covering the ‘ethical eating’ movement (and its antagonists).
Brokelyn Boils Down Michelin
Brokelyn has helpfully cooked up a Brooklyn-specific list of the new Michelin Guide’s ‘Bib Gourmand’ picks. What exactly is a Bib Gourmand, you ask? It’s any restaurant where $40 or less will get you two courses and a glass of wine or dessert. Not exactly bargain-basement dining, but we can vouch for almost all of the places on the list.
Looking for Food, Finding Community
Christine Muhlke has been writing about farmers and food artisans for the NY Times for two years. Little did she know that community would come up as much as food in her interviews. What’s most intriguing about this article? Just how far reaching the local food phenomenon is. Muhlke profiles farmers and foodies from Wisconsin to Georgia, Brooklyn to Oakland, and many spots in between. Her biggest surprise? The strongest food community, in her opinion, was not to be found here in Brooklyn or even the Bay Area, but in Detroit. Read on…
Homebaked Pretzel Love
Here at Nona, we are serious pretzel addicts. As the weather turns cooler, we find ourselves making more and more pretzel pilgrimages to Frankie’s Prime Meats and Sigmund (at Flea). In their latest episode, our friends at Working Class Foodies confirm the rumors that making really good pretzels at home is really easy (and really cheap).
100 Best Things to Eat
Time Out published their ‘100 Best Things to Eat and Drink in NYC.’ Warning: Do not delve into this list on an empty stomach or if you’re prone to ADD (or is it ADHD? Oh no, we’re distracted) or if you’re planning on getting any work done for the next hour or so. Thirty-four of their top 100 picks are in Brooklyn. Anyone know how they actually come up with this list? Sounds like a dream job.
Harvest Season Cooking
Still recovering from tomato and corn season? Need some cooking inspiration to get you excited about all that fall harvest produce? Bon Appetit has some great recipes for the fall root vegetables which are in abundance right now. Also in abundance right now? Acorns. Yep – you can cook ‘em.