The 37th Year of the NYC Greenmarkets has seen us busy attending their many events. Now we’ve discovered some armchair browsing is in order on their website – full of Greenmarket information and initiatives, and their Annual Report is now online.
The 2013 NYC Food Film Festival October 23 – 27
July 22, 2013 by Leave a Comment
The NYC Food Film Festival‘s official selections have been announced, and the festival will take place October 23-27 :
Minute Meal: Blessed by Brisket
Dir. James Boo, 1:06 min David’s Brisket House is a Jewish Deli run by
Yemenite Muslims, in the Brooklyn neighborhood of Bed-Stuy. A
snapshot of pastrami, brisket, and corned beef sandwiches that
aren’t strictly halal or kosher, but are 100% New York.
Beer Braised Ox Cheek
Dir. Matt Checkowski, 1:00 min, World Premiere One of Chef Martin Berg’s
culinary dreams, just backwards.
Best Fish Tacos in Ensenada
Dir. Gabriel Taraboulsy, 4:17 min, World
Premiere Joseph Cordova reminisces about his very first fish taco
experience, and shares the impetus for opening his now-famous Los
Angeles stand, Best Fish Taco in Ensenada.
The Chile Film (La Sangre Rojo y Verde de Nuevo Mexico)
Dir.Kelly Brinn Urig, 26:46 min, NYC Premiere In New Mexico’s vibrant
culture, no food stands above the chile, which is revered for its
unique taste and quality. For generations, the chile farmers of New
Mexico have dedicated their lives to this indigenous pepper
Confessions of a Culinista
Dir. Alex Scharfman, 1:35 min, World Premiere Jill Donenfeld, founder of The
Culinistas, explores her love of food and the thoughtful
preparation of a simple meal in this food porn short.
Dumpling Tales
Dir Erik Olsen, 4:14
min, World Premiere The story of two restaurants – Talde and Red
Farm – that make some of the best dumplings on New York City.
Featuring Chef Dale Talde and Restaurateur Ed Schoenfeld.
Eat | Love
Dir. Kelly Le Castre, 6:57
min, NYC Premiere Nature has already perfected the cherry tomato,
the fresh sourdough, the glop of honey. But instead of examining
food as an object, eating designer Marije Vogelzang examines the
experience of how we prepare and share it.
Edward Wohl: At Home in the Shop
Dir. David Eisenberg, 10min
World Premiere A profile of Edward Wohl, a woodworker in rural
Wisconsin who makes a line of unique cutting boards from bird’s eye
maple, which are found in stores and art galleries around the
world.
Fac et Spera (Hope and Do)
Dirs. Florent & Remy Gaillard, 22:29 min,
World Premiere Filmmakers Florent & Remy Gaillard give you
access to the estate vineyards, the winery and to the universe of
Maison M Chapoutier, France’s most admired winery. The film
also profiles Michel Chapoutier, the head of this wine family, who
has a unique philosophy on life and the business of wine.
FarmTina
Dir. Kelly Le Castre, 4:46
min, NYC Premiere Martina Fugazzotto refused to allow the
constraints of living in urbanized areas stop her from reaping the
rewards of farming.
The Fermentation of Respect
Dir. Aromi Creativi, 3:31 min, US Premiere
Chef Cristina Bowerman is one of the few women with a Michelin
star in Italy. The concept of respect is fundamental to her
cuisine, especially the respect for her own identity.
Flatten
Dirs. Kay van Vree & Hugo de Kok, 1:14 min,
NYC Premiere An experimental film where curious filmmakers explore
the forms and shapes foods make when you flatten them.
Fondue
Dir. Charles Grantham, 2:27
min, World Premiere Food Porn Star Larry Cauldwell returns in a
film full of succulent food, sexiness, and Larry! His virility
permeates the silver screen and seduces viewers with both his aura
and the intrinsic romance…of fondue.
Growing Farmers
Dir. Michael Halsband, 17:00 min,
NYC Premiere In
conjunction with the Peconic Land Trust, filmmakers tell the story
of incubating new farmers on Long Island and helping them with the
tools necessary to farm the land in a sustainable way.
Himself He Cooks
Dir. Berteau Valerie/Witjes Philippe, 65 min In the Golden Temple in Amritsar hundreds
of volunteers prepare 100,000 free meals every day. The spontaneous
choreography of many hands reveals the essence and atmosphere of
this fascinating place.
How To Make Burmese Faluda
Dir. Sofia Carvajal, 1:52 min, World Premiere In
Burma, faluda is sold on the streets and cafes to cool down the
locals on a hot summer’s day. Learn how to make one for
yourself.
I Am What I Eat
Dir. Erik Shirai, 12:04 min, US Premiere Follow the NYC supper club
Studiofeast as they create a dining experience based on the
question, ‘If you were to die tomorrow, what would be your last
meal?’
JoJo’s Sriracha: Bringing More Hot Pepper
Flavor To The Party
Dir. Liza de Guia, 8:30 min, US
Premiere Meet Jolene Collins, the founder and artisan behind Jojo’s
Sriracha in Brooklyn, NY. Jolene is obsessed with sriracha.
The Kings of BBQ: Barbecue Kuwait Dir.
John Markus, 37:30 min, NYC Premiere Sitcom writer/producer, John
Markus (Cosby Show, Larry Sanders Show), teams up with the most
legendary BBQ Pitmasters in America, travel to the Middle East, and
cook an unforgettable homestyle dinner of smoked brisket and
chicken for thousands of US troops stationed in Kuwait.
Lets Get Silly
Dir. Stephanie Norris,1:00 min,
World Premiere Don’t mess with popcorn unless you want a beatin’.
Letting Salt Just Be Salt: Amagansett Sea Salt Co.
Dir. Liza de Guia, 7:05 min, US Premiere
Steven and Natalie Judelson are sea-salt fanatics and the husband
& wife team behind Amagansett Sea Salt Co. on Long Island,
NY. They are New York State’s only sea salt makers and one of only
four artisan salt makers on the entire Eastern Seaboard.
Machines II
Dir. Jennifer Kendzior,
3:50 min, World Premiere A collage of rhythms from the smooth hills
to the mesmerizing mechanics of a tea factory.
Mixed Berries, Three Ways Dir. Matt
Checkowski, 1:00 min, World Premiere Another one of Chef Martin
Berg’s culinary dreams, just backwards.
The Northeast Kingdom
Dir. Clyde Burley, 6:31 min, NYC Premiere
Brothers Mateo and Andy Kehler derive meaning from their daily
existence working hard in a place they both love: Greensboro,
Vermont, home of Jasper Hill Farm, which produces some damn good
cheese.
Ole-Martin Hansen – The Salmon Smoker
Dir. Nikolaj Belzer, 3:51 min, World Premiere
Ole-Martin Hansen guides us around his London salmon smokehouse and
the ascetic Norwegian-style cabin he has built above it.
One Macaron At A Time
Dir. James Reford, 4:58 min, NYC Premiere Pastry Chef Patrick Lézé has always
loved America. A few years ago he took a chance sold is business in
France and moved to Palm Beach. Upon arrival he was surprised that
macarons were fairly unknown. He is working to change that, One
Macaron At A Time.
Paloma
Dir. Scott Pitts, 1:05 min, World Premiere A beautifully blurred cocktail
creation – fresh squeezed grapefruit, sliced lime, suspended salt
and an epic tequila splash. Intoxicating memories of the
sultry “Paloma.”
Prohibition Bakery
Dir. Alison Grasso, 3:43 min, World Premiere Brooke
Siem and Leslie Feinberg make kid’s treats for grownups by infusing
their tiny cupcakes with a real punch of booze at Prohibition
Bakery in NYC’s Lower East Side.
Shakycow Orange Juice Commercial
Dir. Sean O’Hara, 40 seconds
Featuring actual oranges (and assorted fruit), this quirky stop
motion animation shows a world where pregnant oranges are juiced in
a hospital setting and juice blends are made from fruit getting
funky with one another.
That’s Mandorlato!
Dir. Aromi Creativi, 4:30 min, US Premiere Authentic
mandorlato comes from Cologna Veneta, a small town close to Verona,
Italy. The film shows how a local product is kept alive using
technology, but never forgetting tradition.
We Are All Just Trying to Tell A Story
Dir. Pete Erickson,1:52 min
World Premiere This film is about one of the worlds
greatest jazz musicians. It just happens that his instrument
is food. Features the philosophical stylings of Grant Achatz.
Farming in a Heat Wave: Heritage Radio Network Checks in on Brooklyn Grange
July 22, 2013 by Leave a Comment
How is the Brooklyn Grange holding up during New York City’s heat wave? Heritage Radio Network‘s Erin Fairbanks chats with Ben Flanner about heat and humidity on the farm, and how farmers can protect plants and themselves, and which plants can handle the heat.
Too Few Cooks For NYC Kitchens
July 17, 2013 by Leave a Comment
New York City has long been considered the nation’s epicenter for all things culinary –the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.
But lately, some cooks have begun to go elsewhere to make names for themselves.
“I began to ask myself the questions: ‘What is going on?” Back Forty’s Peter Hoffman says. “‘Where has everybody gone?’ ”
NPR Reports on the lack of cooks standing in NYC’s hot kitchens.
Twinkies Return with Less Strife
July 16, 2013 by Leave a Comment
You may have already begun spotting them again on store shelves.
The Wall Street Journal reported on Twinkies’ return to the market this week, noting that “the first order of business for the 83-year-old brand’s new owner is to let customers know a classic is back.”
As the WSJ writes, behind the return of the familiar snack is a leaner operation, free of the union contracts and the $1.3 billion in debt that saddled the brand’s previous owners.
Read the full story here.
Veggie Vans Roll Into New York City Food Deserts
July 11, 2013 by Leave a Comment
Refrigerated trucks carrying locally-sourced produce will begin driving through New York City’s food deserts, neighborhoods underserved by farmers markets and traditional grocery stores. Called Veggie Vans, these trucks will offer local produce to residents at a reasonable price.
Residents sign up to participate in the program through participating community organizations, then have access to $10 bags filled with produce each week. Residents can use cash, credit, debit, and food stamps to purchase the bags. Veggie Vans will stop at senior centers, NYCHA buildings, nursing homes, and other locations each week so that all residents can have easy access.
The trucks will begin today in Manhattan’s Two Bridges neighborhood and expand to other communities, including Harlem and Washington Heights. The program is open to anyone wishing to participate.
For more information, click here.
Changes to NYC Letter Grade System Announced
July 9, 2013 by Leave a Comment
Some changes are in store for the New York City letter grade health inspection system, the city announced this week. The proposed changes include:
- Reducing fines issued to enterprises by 15%.
- Eliminating fines for those enterprises who appeal their letter grade rating and receive an A grade.
- Establishing an oversight office within the Department of Health and Mental Hygiene to hear complaints about the system or inspections.
The letter grade system has been criticized by many since its inception three years ago. Enterprise owners in the city have alleged that the city’s system is arbitrary and unnecessarily harsh. City Councilmembers have expressed concern that the system is harming small businesses in the city and is no longer focused on food safety. “’Food safety is no longer the focus,” said City Councilman David G. Greenfield (D-44th.) “The focus, really, is about making a quick buck.’” Fines collected from restaurants have jumped from $30 million annually to $50 million annually since the letter grade system began.
City Council Speaker Christine Quinn said she hoped the reforms would strike a balance “’between protecting the health and safety of New Yorkers and easing the unfair burden on all of the restaurants out there.’”
While the Bloomberg administration stands by the effectiveness of the program, citing a decrease in salmonella cases across the city, it indicated that it was open to reforms amidst complaints from enterprise owners.
For the full story, click here.
Merchants Hospitality Opens New Food Venues at Pier 15
July 8, 2013 by Leave a Comment
Over the holiday weekend, Merchants Hospitality opened two new food venues at the East River Waterfront Esplanade near Pier 15. Pop-up taco stand Oaxaca Express is the latest addition, opening July 3 at 70 South Street between Fletcher Lane and Maiden Lane. The stand has waterfront patio seating for 150 with views of the Brooklyn, Manhattan, and Williamsburg bridges and will be open daily for lunch and dinner through the fall. Oaxaca Express’s fare will include soft-shell tacos, chips, salsa, guacamole and a full bar.
It joins other recently-opened enterprises in the area from Merchants Hospitality, including ice cream shop Cones Cafe, which serves Ben & Jerry’s ice cream, and Watermark Bar, which serves classic American fare such as hot dogs, hamburgers, and lobster rolls.
The East River waterfront area was hit hard by Sandy, but has begun developing again and “‘becoming a neighborhood of its own,'” said Abraham Merchant, co-owner of Merchants Hospitality.
For more information about the new enterprises and area development, click here.
New York Food Artisans Win Big at 2013 Sofi Awards
July 3, 2013 by 1 Comment
The Specialty Food Association posted the list of Sofi (specialty outstanding food innovation) Gold Award winners for 2013, handing out top honors to the best specialty food products from around the world at the Summer Fancy Food Show. Celebrity chef Marcus Samuelsson hosted the ceremony.
Several New York-based companies won Gold, including Chocolat Moderne (Avant-Garde Bar Blood Orange Bergamot Flavor Chocolate Bar), Tate’s Bake Shop (Whole Wheat Dark Chocolate Chip Cookies), We Rub You (Spicy Korean BBQ Marinade), Bee Raw (Manhattan Rooftop Honey Flight) and Sarabeth’s Kitchen (Legendary Velvety Cream of Tomato Soup).
See the full list of Gold winners here.
paigepapers.com 