NYC: The Bee’s Knees

Urban beekeepers are legal and back in business here in New York City as of 2010. Former Mayor Rudy Giuliani’s administration “added honeybees to a list of over one hundred wild animals, including hyenas, pet vipers and dingoes, considered too dangerous for urban life. It’s not clear why the City suddenly outlawed honeybees after a long history in which the insects and their keepers had … Continue reading NYC: The Bee’s Knees

Ethiopian Cuisine: Vegetarian

  FOOD HISTORY AND KITCHEN STAPLES Ethiopian cuisine has a rich history. Though the country is geographically separated from most of Africa due to its mountain ranges and elevation, trade with the Middle East, Asia and the Mediterranean is what quintessentially helped to develop its cuisine. These “exchanges” gave way to chili peppers, ginger and exotic spices. Ethiopian cuisine is full of flavorful stews and sauces. … Continue reading Ethiopian Cuisine: Vegetarian

Ethiopian Coffee at Bunna Cafe

  BUNNA Arabica coffee originates from Ethiopia. Bunna, coffee in Amharic, is traditionally served with sugar or sometimes salt. Coffee culture is deeply rooted in Ethiopian society. Yirgacheffee coffee comes from the Southern region. There are two processing methods: natural in which the fruit is dried around the coffee bean before being removed and washed where the fruit is stripped within twelve hours after being harvested. As … Continue reading Ethiopian Coffee at Bunna Cafe

Cassata: Sicilian Cake

  Cassata is a Sicilian cake which hails from the city of Palermo. It’s difficult, however, to determine the exact origin of cassata, as noted by Clifford A. Wright. It is a cake that has evolved over time, since the 1600s, through religious roots and ethnic ties to Catholicism, (Baroque era in art which the Catholic Church supported) Judaism, (Sicilian Jews ate a cake that … Continue reading Cassata: Sicilian Cake

The Recipe Box

Lublin My maternal grandparents were born and raised in Lublin, Poland. When we spent time together at the dinner table they would share conversations in their native Polish language and sometimes in Yiddish.   Grandpa’s Recipe When I was a teenager, my grandfather shared a food memory with me. It consisted of spaghetti with a dark brown sugar sauce. While the pasta was cooking he … Continue reading The Recipe Box

Gelato in Brooklyn

    Gelato L’albero dei gelati in Park Slope, Brooklyn which hails from Lombardy, Italy works with organic farmers from Pennsylvania to ensure freshness and quality in each ingredient that goes into their on-site gelateria. Their flavors are seasonal but for example, one can always find stracciatella (vanilla with chocolate chunks) and gianduia (dark chocolate with hazelnut-infused milk) which is a traditional gelato from Piedmont. They also offer … Continue reading Gelato in Brooklyn