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Freshest Fish in the City
Call it a farmers market love story. Alex was a fisher from Long Island who sold his catch at the Grand Army Plaza Greenmarket every Saturday. Stephanie was a recent NYU grad working the orchard stand...
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Big Fish on Campus
One expects gastronomy and science to cross paths in cutting-edge restaurants, where chefs dabble in foams, powders and high-tech instruments of food wizardry. One does not expect to find such a...
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Fall 2008
Amidst all the recent chatter of elections and economic bailouts, there’s been a lot of talk about the anti-Wall Street: Main Street. While pundits and politicos might intend to invoke the...
View ArticleBen Sargent Searches for Brooklyn’s Biggest Hooker
It is a strange thing to cast toward the soaring Manhattan skyline. In the popular imagination, the East River is synonymous with toxicity, a reputation that, for most of modern history, has been...
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EDIBLE GLIMPSES: Gabe the Fish Babe
Read the story in our current issue for more about Gabe the Fish Babe, aka 27-year-old fishmonger Gabrielle Stommel, who delivers super fresh Rhode Island catch directly to prestigious city chefs. The...
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IN OUR CURRENT ISSUE: Gabe the Fish Babe
In our current issue, Rachel Wharton takes us to the water’s edge to meet Gabe the Fish Babe, aka 27-year-old fishmonger Gabrielle Stommel, who delivers super fresh Rhode Island catch directly to...
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EDIBLE GLIMPSES: A Cod Expedition
Cod is a humble fish, gracing the table in simple dishes around the world. But despite its seeming ubiquity, there isn’t much cod left in the oceans. Last week we attended part of a 2-day workshop at...
View ArticleSquid Pro Quo
On a frigid morning in February, the Jason-Danielle, a 90-foot trawler, leaves Montauk and steams due southwest for nearly 12 hours to Hudson Canyon, an ocean-floor extension of the Hudson River...
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Holy Mackerel
Starting in the dead of winter and continuing on until the early spring, the fishing boat captains of the New York Bight get the itch to head offshore and start looking for mackerel. But they might...
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An Ex-Wall Streeter Spawns a Shell Company
If you spend any time with Keith Swenson you’ll swear he’d been raised in waders, shucking fresh Crassostrea since he was big enough to grip a shell. Within minutes of meeting the man—who co-owns...
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EDIBLE GLIMPSES: Squid, Glorious Squid!
Squid tastes great just about any way you serve it, whether boiled, grilled or fried. Flexible in the kitchen, abundant in the water–what’s not to love? Read more in our current issue about one of...
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Brooklyn’s First Community-Supported Fishery
Mark Usewicz and Bianca Piccillo, the husband-and-wife team behind Brooklyn’s very first community-supported fishery, Mermaid’s Garden, are winning hearts (and stomachs) with their weekly deliveries of...
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Sustainable Maine Scallops to Arrive in New York
Togue Brawn Togue Brawn has a lot to say about scallops. Of course, Maine, where she was born and now makes her home, is known for its lobster, which dominates the fishing industry there. But as a...
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Sea to Table Revolutionizes the Online Fish Market
The other week I was out to dinner at an old-line restaurant where the owner boasted that he had bought all his seafood himself by trekking to the New Fulton Fish Market in the Bronx. And I had to...
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Brooklyn Is Rioting for Oysters
Got oysters? Brooklyn does. In fact, while New York City prepares for the third annual New York Oyster Week, this year marks the first time that a main event is being held in Brooklyn. On Wednesday,...
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