See Food Chains, and Then Join the CIW's Tomato-Pickers Cause

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Photo courtesy Food Chains
After being locked in the back of a U-Haul truck, Mariano Lucas Domingo saw a literal light at the end of the tunnel -- he punched his way through a small opening in the roof and freed himself. An illegal immigrant from Guatemala, Domingo expected to make about $200 a week picking tomatoes in Immokalee, Florida, a town not far from wealthy snowbird communities like Naples and Fort Myers. Domingo found himself, however, bound by the chains of modern slavery. When the United States Department of Justice released its indictment, Domingo's captors, Cesar and Giovanni Naverete, were accused of threatening, slapping, kicking, and beating the men they held on the family property. The report claimed the Navaretes chained people to poles, locked them in U-Haul trailers, and forced them to work for free.

From 1997 to 2010, more than 1,200 farmworkers have been freed from similar slavery rings in the area. Food Chains, produced by Eva Longoria, Eric Schlosser (Fast Food Nation and Food Inc.), Smriti Keshari, Hamilton Fish, and director Sanjay Rawal, tells the story of those at the bottom of the chain.

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There's News About Olive Oil -- And It Sucks

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PCB75 via Flickr
Olive trees in Catalonia, Spain
You might want to consider laying in a little extra olive oil.

What was looking like a lackluster 2014 olive oil harvest got even crappier late last month when news filtered out of Italy that -- following a hot spring (bad for olive trees) and a wet summer (bad for olive trees) -- groves in Tuscany have fallen prey to a pest known as the olive fruit fly (very bad for olive trees). Add that to droughts in Greece and Spain, lower-than-expected harvests in Turkey and Tunisia, and bone-dry conditions in California, and -- well, it's enough to make a grown gourmand weep.

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Is This NYC's Best Pop-Up Restaurant?

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All photos by Susannah Skiver Barton
In New York, we're spoiled for choice when it comes to French cuisine. Surrounded by culinary riches as we are, it can be tough to decide where to go for a fix of boudin noir and a well-paired wine. So when Eric Ripert himself begins making recommendations, you sit up and pay attention.

Les Chefs de 934, a new dinner series curated by Ripert and others at the French consulate, features emerging French winemakers and chefs in New York. The kickoff dinner held on Monday, June 2, paired dishes by Philippe Bertineau of Benoit with biodynamic wines from France's Loire Valley.

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New York's Serious Case of Cronut Fever, and How to Cope

Categories: Edible News

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Rao
Cronut fever is highly contagious.

Are you experiencing feelings of extreme happiness and sadness? Have you lost interest in other breakfast pastries? You may be suffering from cronut fever.

Last Friday, when we first tasted Dominique Ansel's newly unleashed pastry--a delicious, delightful croissant-doughnut hybrid with a delicately rose-flavored glaze--we had no idea that half the city was about to lose it over cronuts. Neither did the pastry's creator, Dominique Ansel, who first began tinkering with his idea for a French-style doughnut about two months ago.

Last Friday, a small batch of 50 cronuts debuted on the menu. By Saturday, dozens of people were lining up at 7:30 a.m., before the bakery even opened, to get their hands on one of Ansel's exquisite rings of fried dough. And by Wednesday, people were crying angry tears when they found out the last cronut had been sold, while others gave baristas the finger on their way out of the p√Ętisserie.


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Tags:

cronut, pastry

Miss Lily's Bottles Their Jerk-Chicken Sauce

Categories: Edible News

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The city's finest jerk chicken is in Brooklyn's Flatbush, but Caribbean luncheonette Miss Lily's has a few admirers for the tender jerk it serves on West Houston. Those with access to grills this summer should know the restaurant is joining the ranks of New York sauce peddlers such as Rao's and launching their own branded line. Lily's jerks and marinades were developed by Kingston-based caterer Suzanne Couch and go for $7 a bottle, and when this soggy weather clears up, we'll give them a go and report back.

Yuji's Ramen Experiments Will Go Strong Through August

Categories: Edible News

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Rao
Confit tuna mazemen, dripping in sesame oil, was one of my favorite dishes at Smorgasburg

Last time we caught up with ramen whiz Yuji Haraguchi, he was setting up shop in the Whole Foods Bowery pop-up and scheming to open his own restaurant in Williamsburg later this year. The stint was supposed to end this spring, but Fork hears that Haraguchi will be staying put through the end of the summer, slinging brothless ramen and refining his more eccentric ramen experiments until August.

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Second Annual Momo Crawl Launches in Jackson Heights

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Nepalese momo of the type known as kothey, at Lali Guras


Momo are Himalayan dumplings, usually round and puckered, but sometimes oblong with a ridge on top. They can be either steamed or fried, and can be stuffed with a variety of substances, often including lamb and onions. Over the last decade, the number of Tibetan, Nepalaese, and other Himalayan eateries has skyrocketed in Jackson Heights, in an area long dominated by Indian restaurants. In celebration of the humble-but-extraordinarily-tasty dumpling, a momo crawl will be held Sunday, May 19, at 1:30 p.m.


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A Ban on Shark's Fin in New York

Categories: Edible News

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Wikimedia

New York may soon be joining seven other states to end the sale and possession of shark's fin -- an irresponsibly harvested luxury ingredient that has contributed to a serious decline in the world's shark population. The state Assembly has unanimously agreed to halt sales of fins and several environmental and animal-welfare groups are now pushing Governor Cuomo to sign the bill into law.

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After-Party Report: The James Beard Awards

Categories: Edible News

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The spread at the NoMad afterparty

Thomas Keller of Per Se squinted at a monitor at last night's James Beard Foundation Awards as it aired a live feed of the stage at Lincoln Center's Avery Fisher Hall just before Daniel Humm announced the award for Outstanding Chef. "I see two medals," Keller said. "It must be a tie!"

If anyone could spot a Beard medal at 1,000 yards it would be Keller, whose own trophy cabinet is thick with them and who had just handed one to Jeff Katz from Del Posto for Outstanding Service. There were indeed two winners, and they were David Chang for Momofuku Noodle Bar, the restaurant that began his own Michael Phelpsian collection of medals back in 2007 as a Rising Star Chef, and Chicago's Paul Kahan, of Blackbird. "You can't beat Chang, but a tie's OK," said Kahan.

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Good Reads Before Tonight's James Beard Awards

Categories: Edible News

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Liz Barclay
The sweet cornets at Per Se

Voice critic Tejal Rao was nominated for the James Beard Foundation's Craig Claiborne award for distinguished restaurant reviews and the award ceremony is tonight! Meanwhile, you can catch up on reading the critic's three nominated reviews below:


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