Andrew F. Smith

Andrew F. Smith (Editor in Chief) teaches nine courses on culinary topics at the New School in New York. He serves as the series editor for the "Edible Series" at Reaktion Books in the United Kingdom, and is the author or editor of twenty-four books, including his most recent, American Tuna: The Rise and Fall of an Improbable Food (University of California Press, 2012), The Oxford Encyclopedia on Food and Drink in America (OUP, 2013), and New York City: A Food Biography (Rowman & Littlefield Publishers, 2013).

Gardeners With Benefits

One determined New Yorker learned food stamps can be spent on seeds and seedlings—and set out to change the world.

What Does Dickson’s do with a Thousand Pounds of Beef Trimmings? Make Chili, of Course.

New Yorkers sure do like their chili; when we arrived at Sunday’s Chili Fest at Chelsea Market, the line from the Tenth Avenue entrance stretched halfway back to Ninth. Altogether, more than 1000 people jammed into the market to sample 22 different chilis made by shops and restaurants around the city. To supply the meat bound for all those bowls, Dickson’s Farmstand Meats had been saving up its beef trimmings for a couple of months. And that means all of them; Gramercy Tavern’s chili should have been called Tongue ‘n’ Cheek, because that’s what it was made of.

For A Week, Real Cider

Cider Week is a celebration of apple alcohol and all the benefits it can bring to local orchards and drinkers alike.