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does anyone happen to know of any good places to eat on staten island?
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farmers market on my block now. i think it will be every sunday. the street is blocked off between broome and delancy. unfortunately i have a fresh direct delivery due any minute. d'oh.
nina planck and the farmers market
as heard on the brian lehrer show
just reviewing my fresh direct order prior to its arrival. they send an itemized bill once its on its way. one item stood out -- five dollars for two red beets. at 1.49 a pound thats 3.41 pounds for two freakin' beets. sounds like someones thumb was on the scale or theyre growing beets the size of watermelon, one of which is itself on the way. uncharacteristically, however, i stopped by the farmers market in union square, and guess what i bought, white beets, and beet greens, along with spinach and dill. and i also ordered some golden beets from fresh direct. so its three beet salad for the rest of the week and watermelon smoothies.
ny cheesefreaks
qu'est qu'il y a de neuf?
had some blueberry infused mead (in honor of beowulf) yesterday at spuyten duyvil in williamsburg. little bit of a hole in the wall but has a garden out back and a great beer selection.
Winelog. Haven't had a chance to look too closely at this, but might be interesting. Seems like a moderated group wine tasting wiki type thing behind a modern web 2.0 interface.
blue/green organic juice cafes
babycakes on broome --
as an adult, I was diagnosed with an allergy to gluten and dairy, and on top of that, gave up sugar. Feeling robbed of the fulfillment that baking once satisfied, I set out to recreate the classic comfort of cakes from my youth. After a lot of experimenting and research, I mastered a few recipes that I began testing on friends. When they started putting in orders, for themselves as well as family and friends with allergies, I knew I was on to something, thus Babycakes was born.
His passion of the moment is Totten Inlet Virginicas — oysters native to the East Coast (Crassostrea virginica, to the Latin-spouting crowd), whose ancestors were brought west from the Chesapeake Bay a century ago. Introduced in 2004, they are raised by Taylor Shellfish Farms in a bay that opens off Puget Sound. Mr. Rowley, who helps to market them, gives them his nomination for "the best oyster on the planet."
food blog aggregator
i am actually "cooking" something, if cooking means throwing things in a wok on an electric burner. lamb sausage (for jesus), broccoli, white onions and cilantro. its like a resurrection for my colon. heres looking at you, kid!
journalist Michael Pollan talks about what and how we eat.
bread winner