I actually came to New York for acting school. I graduated NYU in 2005, and kinda-sorta auditioned for stuff for a couple of years while working a terrible office job. I’d always thought about food as a plan B, and after realizing I wasn’t cut out to try and make a living at acting, I started looking into culinary school.Read More
New York has long been a food capital, from the upscale kitchens of our finest restaurants to the bagels and sausages on the street corners. But as anyone who has walked around Brooklyn has figured out, the next chapter of New York’s food history has everything to do with the local, “artisanal” food scene that…Read More
When did you discover that being a candy maker is what you wanted to do with your life?
When I realized it was an option! We had moved to Barcelona and our friends who started the company made that a reality.
How did you guys first get started with chocolate? What was the market missing that you wanted to provide?
We started really just out of a curiosity for how things were made and there was chocolate, one of the most popular foods on earth and no one really knows how it’s made. And so it began!
On June 7, AIDS in New York: The First Five Years opens at the New-York Historical Society. The new exhibit will explore the impact the epidemic had on personal lives, public health, and politics from 1981-1985. The companion exhibition Children With AIDS: Spirit and Memory. Photographs by Claire Yaffa will feature twenty photographs by the acclaimed…Read More
Founded by partners Brent Ridge and Josh Kilmer-Purcell in 2008, this Sharon Springs, NY farm produces everything from goat cheese to soap to condiments. We spoke with Brent about learning to farm, their show The Fabulous Beekman Boys airing on the Cooking Channel, and getting Upstate New York the attention it deserves.Read More
Earlier this week, the New York Times took a look at the Archivists Round Table of Metropolitan New York, a group of young archivists, librarians, and historians who meet up and network around the city. One member featured was our very own Curator of Manuscripts, Maurita Baldock! But what exactly does that job entail? We sat…Read More
Sfoglini Pasta focuses on making freshly extruded pastas from local grains and ingredients, experimenting with new flavors like beet, nettle, and even everything bagel! We spoke to Sfoglini co-owner Scott Ketchum about making pasta, New York’s food scene, and how best to cook their bagel pastas.Read More