What You Should Know for March

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Next week, join us at our all-you-can-eat-and-drink event Good Spirits. Photo credit: Ben Jay

“Is February worse than March?”—I regularly ask this question of those I’m close with. Both months have the potential to be quite lousy, and I typically enjoy obsessing over their shared and separate miseries. This year feels different though. February 2016 has born a lot of promise, and not just because of the apocalyptically sweet, springlike weather. Hoping March brings more of the same.

Let’s start with our own fabulous events. We’ve got two just next week, the How to Pitch a Product panel on March 2 and the Good Spirits local food and booze extravaganza on March 3. Also earlybird tickets are available for our inaugural Food Loves Tech conference in June.

This Saturday, Feb. 27, head to Clinton Hill for the City Growers Education Conference. It’s a daylong urban ag primer, and registration is only five bucks.

Also on Feb. 27, the compost wizards at BK Rot are throwing a jerk chicken BBQ fundraiser. If they party as hard as they work, it’s sure to be a hoot. Early bird tickets are only six dollars.

On March 3 you have the chance to sit in a room watching a Los Angeles satellite broadcast of fancy baristas bragging teaching you all their tricks. It’s free and there will be light refreshments.

Also on March 3, the traveling food and technology conference FoodBytes comes to Brooklyn.

Hey fancy people—on March 5, here’s your chance to try syrup and spirits at their upstate source. Use discount code SUBSCRIBER for 20% off this $125 experience, which includes bus fare, tours, tastings and a bonus cocktail.

A cheaper March 5 date would be this cool tour of Liddabit Sweets.

On March 13, the author of our cover story on fika (a Swedish coffee ritual) is co-hosting a special intimate fika ceremony in Clinton Hill. Illustration credit: Johanna Kindvall

Head to Back Forty West on March 6 for a big ole Cassoulet Fest. Spoiler: There will be cassoulet. Buy tickets here.

Learn from industry pros about what makes a restaurant kitchen healthy—in every sense. On March 8, phone into this free call, put on by Chefs Collaborative.

MOFAD (our favorite) is hosting another discussion on natural and artificial flavors on March 10. Tickets are $10 or $20, depending whether you are a student.

The Village Voice (you’ve heard of it, yes?) is putting on their big annual food festival on March 11. Tickets aren’t cheap but you get a lot a lot a lot of food for your buck and proceeds support Slow Food NYC.

Jarry magazine is throwing a “Bowl Brunch” on March 12 to celebrate the publication of founder Lukas Volger’s new cookbook. Tickets are a cool $59.02 and cover a four-course feast. Beer and wine will be served.

Are you into MasterChef? Or just a chef? Cool. You could even be on the show if you want to spend your Saturday at the Doubletree Inn in Times Square. They’re doing casting calls on March 12 from 10am to 6pm. Break a leg.

On March 13, the always-fascinating Just Food conference is back with a day of awesome lectures and activities. Your Edible editors will be there—will you? Register here.

Also on March 13, the author of our cover story on fika (a Swedish coffee ritual) is co-hosting a special intimate fika ceremony in Clinton Hill. Tickets are only $30.

Chef Michael Anthony, executive chef at Gramercy Tavern and Untitled, is giving a talk about his new book at God’s Love We Deliver on March 16. Admission is free with an RSVP.

For only five bucks, you can spend a day in the Bronx—along with over a thousand fellow gardeners—getting the lowdown on everything you need to be a master in the soil. Breakfast and lunch is included; pre-register here.

“Slow Food NYC is crackers for quackers!” That is the tagline for a March 20 event at Jimmys No. 43 called Duck Off. It’s zany and proceeds go to charity and you’ll eat a lot of duck. Tickets are $25. They’re looking for chefs, too!

We loved the Value of Food exhibit at The Cathedral of St. John the Divine. If you didn’t get a chance to check it out, at least visit the closing ceremonies on March 31.

Jesse Hirsch

Formerly the print editor of Edible Brooklyn and Edible Manhattan, Jesse Hirsch now works as the New York editor for GOOD magazine.

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