Brooklyn’s New Culinary Movement
There’s a great article in the NYTimes about Brooklyn’s New Culinary Movement. I’m not a foodie, but I really resonated with the maker and community aspects of the article. Its great to see local store owners supporting each other and creating a community of exploration and creativity.
I’ve been brewing my own beer for almost a year now and just started making my own bread. Last summer we had a raised bed in the back yard and grew some of the most amazing tasting lettuce and tomatoes (among other things) that I have ever tasted. Its immensely rewarding to grow and make your own food.
The article is a great read. There’s an excerpt below, but you should hit the link to read the whole article.
To get the slightly battered convection oven for their new Brooklyn chocolate factory, Rick and Michael Mast traded 250 chocolate bars.
The chocolate is as good as legal tender for Andrew Tarlow and Mark Firth, owners of Marlow & Sons, the restaurant and specialty shop that bartered away the oven. “We can’t keep it in stock,” Mr. Tarlow said. “It sells better than anything else.”
About two years ago the Masts were trading truffles for beers at a local bar. Now Mast Brothers Chocolate has a national following as one of the few producers in the country, and the only one in the city, to make chocolate by hand from cacao beans they’ve roasted, in that oven. These days, with a kitchen and a bit of ambition, you can start to make a name for yourself in Brooklyn. The borough has become an incubator for a culinary-minded generation whose idea of fun is learning how to make something delicious and finding a way to sell it.
You can read the full article at the NYTimes.
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