This week, our editors recommend stories from our sister Edible publications in New York: Edible Brooklyn, Edible Manhattan, Edible Long Island, and Edible East End. Here’s what’s happening locally—from New York-harvested horseradish and watercress to handmade cutlery.
Making Cutlery with Brooklyn Metalworks — Edible Brooklyn
This video is a tiny peek into the workshop of the good folks at Brooklyn Metal Works, who show the value in the handmade, the story behind making the things that we use daily. Be sure to check out the article, too, in our most recent print issue (and here).
As ice melts and streams swell, one delicious green sprouts on wet banks—and market aisles. My mouth waters at the memory of a happy afternoon I spent foraging watercress with writer Marie Viljoen and the piece she wrote about it afterwards. Pollution means not all watercress is safe to eat, but find a clean stream, or a farmer who forages alongside one, and you’ll be rewarded in peppery greens aplenty.
Eileen M. Duffy, RECIPE: Horseradish for Passover; a Rooted Tradition — Edible Long Island
For some reason, horseradish fascinates me. What’s even more interesting is how on Long Island it’s kind of a macho hobby. People have horseradish parties and brag about how they need to wear goggles when preparing it. Maybe it comes into season at the same time my sinuses are filling up with pollen for a reason.
Carrington Morris: Tree of Knowledge — Edible Manhattan
Love this magical story of a long-forgotten apple orchard rediscovered. Writer David Flaherty takes us deep into ancient upstate forest to Aaron Burr Cidery, former Brooklynites Andy Brennan and Polly Giragosian’s Hudson Valley treasure that employs 19th-century practices to revive this early-American drink.
Caroline Lange: How Fermentation Saved One Woman’s Stomach — Edible Brooklyn
For whatever reason, I’ve been talking a lot about gut biomes over the past couple of days. You know what they say about listening to your gut. Well, it’s possibly truer than we thought. Our guts are a huge component of who we are as people—our personalities, I mean, and the decisions we make, and the ways we move through our lives. And keeping those bacteria happy and diverse could be key to our own happiness (both digestively and psychologically). Amazing! Here, Sarah Owens is really listening to her gut, and eating (and baking) fermented grains has changed her life. I’m feeling inspired to try making levain myself.
Lauren Wilson: Matzo Mitzvah — Edible Manhattan
I’ve become aware of an entire year’s worth of holidays since moving to New York. Colleagues in my new home have asked me if I’m working over the Passover holiday, friends have forgone dinner plans in observance of Yom Kippur and I have felt the slight pangs of Thanksgivukkah #fomo (I made latkes). I’m learning though, and thanks to stories like Edible Manhattan‘s feature on Streit’s Matzo, gaining a whole new appreciation for the city’s history while I’m at it.