In the modern foodie scene, it’s all about local, organic, farm-to-table dining. For the average New Yorker, however, sourcing local meals is likely a matter of discovering a farm upstate or a vegetable garden somewhere else around the tristate area.
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But as Manhattan-based journalist Robin Shulman demonstrates in her enlightening new book, Eat the City, which we called “a feast for foodies of all persuasions,” there’s a thriving culture of urban food production all over the city, including vegetable farming, honey harvesting, butchery and brewing. Here, Shulman discussed the genesis of ...
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