Differences of opinion are fundamental to Judaism: we can’t even agree on the spellings of key words. (Is it matzo, matzoh, or matzah?) At the Passover seder it’s no surprise that, except for the seder plate, there are 1,001 differences in the way Jews celebrate the holiday. Some eat brisket, some eat chicken, some eat both. The waters are divided over whether the matzo balls should be fluffy or dense (mine=fluffy). Kugel can be sweet or savory.Read More
If you attended the two-day Food+Enterprise conference at the old Pfizer building this past weekend, you might have walked away feeling like starting a new food company is a cinch.
First off, the summit was held at one of the city’s burgeoning local maker hubs. Williamsburg’s Pfizer building is wall-to-wall with small brands, some newer and some that are more established, including Farm to People, Happy Valley Meat, Kopi Trading Co., People’s Pops and Brooklyn Soda Works. Additionally, many of the events were on the same floor as Brooklyn FoodWorks, the newly opened food business incubator.
Brooklyn's food scene is unstoppable. First Smorgasburg, a hit food festival in the area's trendiest neighborhoods, and now New York’s first museum devoted to food.
The Museum of Food and Drink, or MOFAD, will open the doors to its first exhibit on Tuesday. Mashable got a sneak peek at Flavor: Making It and Faking it.
“The food movement needs money,” announced Shen Tong to hundreds of attendees at last weekend’s TedX Manhattan. He paused, thanked the crowd, and pretended to walk off the stage as if to end his talk there. “That’s probably the shortest TED talk you’ll ever hear,” he said. Virtually everyone at the one-day conference clapped and cheered at the investor and Food-X founder’s point (and it wasn’t the end of his talk). And while the food movement does need investment, it’s not as simple as writing a check.Read More