"My cookbook pick is: "Franny's." There’s a lot in the book about what’s kept in your kitchen. Like, “Here’s what you need in your cabinet…”
Edenworks, an aquaponics greenhouse in Bushwick, shows us the ropes of controlled environment agriculture, one fish at a time.
Catching fish with a line and pole doesn’t seem like a thing of the past. But, in the commercial fishing industry, it is a rare practice.
City Harvest is a food rescue organization that gets 55 million pounds of food to New Yorkers, turning what is leftover into what is needed most.
Every origin story is a little messy, and ours is—fortunately and absolutely—no different. Here’s just a snapshot, capturing a bit of pure process.
Caught up "stargazing" in the Maple kitchen with some sliced cabbage. From the color to the shape we love every ounce of this natural beauty.
When we need to be inspired we look to our ingredients, our chefs, and often to one of our favorite queens of cooking: Julia Child.
"We work with conscientious growers that are GLOBALG.A.P-certified." George Kragie helps us get peak-ripe Brown Turkey Figs at Maple.
We made every Maple container to be easy on the environment and best yet, they're 100 percent plant-based and compostable. If you don't have a home compost (we get it), try one of these options to get started.
Manresa as a restaurant holds a place in my heart because I have had the privilege and honor of getting to know the chef/owner David Kinch.
Because what could be more fun than color blocking some deliciously colored vegetables? Maple's designers just love to play with their food.
Relae is a combination of Puglisi's experience with food and his philosophy around it.”—Anu, Maple's second neighborhood kitchen manager.