H O T D O G H E A T W A V E R E M E D Y
As July comes to a close, it's dawning on us that Fall will be here in no time. And though it brings with it the torture of “humidity hair” and the crush of sweatdrenched subway stations, August also bears the promise of some of our absolute favorite foods (oh hey, tomatoes!) - and while we make the most of the peak produce in the moment, we’re also looking to stretch the season as long as we can with Pickles + Preserves and our Simple Summer Cooking classes.
THE READING WE’RE REQUIRING
“Losing Earth” the New York Times Magazine issue dedicated to climate change, and a dead that could have changed everything.
THE MEANING OF A MATRIARCHAL RESTAURANT
Claudette Zepeda-Williams on building El Jardin, and redirecting the focus back towards mothers and grandmothers.
WHERE WE’RE STAR & SCREEN GAZING
At Riverside Park Pier, where they’ll be screening “Haute Cuisine” as part of #FilmsOnTheGreen Summer Series.
THE EXTRA-CURRICULAR WE’RE CONSIDERING
WHERE WE’RE SATISFYING OUR SWEET TOOTH
At the new 15,000 square foot Ample Hills Ice Cream Factory in Red Hook
THE FOOD WRITER TAKING HER THEORIES TO TASK
WHAT WE’RE WATCHING
“Random Acts of Flyness”, the new HBO show on the experience of being young and black in America.
THE HATE WITHOUT PLACE IN THE KITCHEN
Toxic masculinity still gives homophobia a home in the food industry
WHEN TO BANK ON THE BACKLASH
WHAT’S GIVING US NOSH NOSTALGIA
A CULTURE CHANGE IN KANSAS
How Alexandra Ocasio-Cortez and Bernie Sanders are working to make red states blue.
T H E C O O K S P A C E C R E W