Description

Holiday/Winter 2021

The weather is changing, so we’re thinking all sorts of cool thoughts. How about Spare Tonic, a probiotic soft drink that addresses New York State’s billion gallons of wasted whey? Meanwhile, Ruth Temianka digs into the revival of nixtamalization, a 3,000-year old culinary technique, at For All Things Good in Bed-Stuy. And, while we’re at it, Jennifer Solow explores another ancient idea: koji—a 2,000-year old umamifying mold lately being deployed in everything from meat preparations to whiskey. Chef Simone Tong—who had a hell of a pandemic—shares details of her newest venture, Silver Apricot in Manhattan, and explains just how she got there (FYI: it’s a rollicking story that involves professional gambling). Meanwhile, Rachael Philipps-Shapiro hits Hudson to talk with Norman Jean Roy, who ditched the glamorous life of celebrity photography for the rigors of artisanal baking at his pastry mecca, Breadfolks. You don’t want to miss this one!


Get the Holiday/Winter 2021 issue while supplies last!

Please be aware that Edible Manhattan, Edible BrooklynEdible Hudson Valley, and Edible Westchester magazines currently have shared content. Unique content for each title to come in 2022!

Edible Manhattan Single Issue: Holiday/Winter 2021

$12.00
In stock
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Made In

Hudson, NY

Usually ships in

1 day

Material

Paper

Product Feature

Locally Made

Delivery Method
  • Free Shipping
This Maker Business is
  • Small Business

Details and More Information
Size8.375" x 10.875"
Description

Holiday/Winter 2021

The weather is changing, so we’re thinking all sorts of cool thoughts. How about Spare Tonic, a probiotic soft drink that addresses New York State’s billion gallons of wasted whey? Meanwhile, Ruth Temianka digs into the revival of nixtamalization, a 3,000-year old culinary technique, at For All Things Good in Bed-Stuy. And, while we’re at it, Jennifer Solow explores another ancient idea: koji—a 2,000-year old umamifying mold lately being deployed in everything from meat preparations to whiskey. Chef Simone Tong—who had a hell of a pandemic—shares details of her newest venture, Silver Apricot in Manhattan, and explains just how she got there (FYI: it’s a rollicking story that involves professional gambling). Meanwhile, Rachael Philipps-Shapiro hits Hudson to talk with Norman Jean Roy, who ditched the glamorous life of celebrity photography for the rigors of artisanal baking at his pastry mecca, Breadfolks. You don’t want to miss this one!


Get the Holiday/Winter 2021 issue while supplies last!

Please be aware that Edible Manhattan, Edible BrooklynEdible Hudson Valley, and Edible Westchester magazines currently have shared content. Unique content for each title to come in 2022!

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