Imagine the hardiest slice of seasonal fruit pie you’ve ever eaten, cut and served to you by two Canadian sisters baking in a space barely big enough to hold the three of you.
In a food cart built from scratch, I watched Picnic's John Dovydenas and Jen Cox form bread from giant containers of yeasted dough, roast carrots into softly blistered orange chunks, slice freshly roasted Kookoolan chickens to order, and hand customers hearty, creative cookie combinations like olive oil and pine nut.
Portland is currently the capital of the independent craftsman (as Crafty Wonderland's recent massive, convention-hall-sized-spread of Etsy sellers clearly illustrated).
Our modern interest in homesteading is more than a fleeting pursuit.
The images are in chronological order in the gallery.
A girl from a large, close-knit Kansas family graduates high school and moves East.
On Monday, I spent three hours in a Sunset Park industrial kitchen with Alison Walla of Butter + Love.
I’d first tried Rachel’s Pies at the inaugural Fort Greene Brooklyn Flea of the summer.
When Nils Wessell, the one-man woodworker/proprietor/owner of Brooklyn Butcher Blocks agreed to meet me at 'the pie shop', there was no confusion as to which pie shop he meant: Gowanus’ Four and Twenty Blackbirds—THE pie shop, at least in our opinions.