Markets

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WEB: New Online Greenmarket Guide

January 20, 2010 in Markets, Web | Comment

Whatisfresh.com is an incredibly helpful new online guide to Brooklyn & Manhattan Greenmarkets. Stymied by the lack of information on what markets carried which products and when, Michael Horn decided to bring some organization to the previously hit-or-miss activity of market shopping. He set-up a database of the Greenmarkets, their days and times of operation, their vendors, and the products they carry. You can search by location, vendor or product to find what you’re looking for on any given day. It’s the perfect tool for navigating the Greenmarkets, and the scope of markets it covers is set to expand in the near future…

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OPEN: Dickson’s Farmstand Meats

October 14, 2009 in Markets | Comment

DICKSONS

There’s a new purveyor of naturally-raised meats in town: Dickson’s Farmstand Meats has opened in the Chelsea Market. Here’s how they describe their goods:

Heritage breed, grass-fed or organic? These are our farms. We select them based on quality, commitment to sustainable land use, and humane handling practices. All our farms must meet the following baseline criteria :

  • The entire supply chain (farm to slaughterhouse to point-of-sale) must be no more than 400 miles long.
  • Animal based feeds, prophylactic antibiotics or added hormones are not administered at any point of the animal’s life.
  • The animals from which our meat comes must spend their life on the farm – no CAFO (Concentrated Animal Feeding Operations) or feedlots.

Sounds good to me. They’ll be butchering these quality beasts on-site at the Chelsea Market, behind a big glass window – a sort of peep show for carnivores. So if you consider breaking down a pig into ribs and chops a spectator event, you’ll want to head down asap. In addition to pork, they also carry beef, lamb and poultry. Butchery classes are available, and there’s a lunch counter that will serve a variety of meaty sandwich specials. Check their website for details.

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COMING SOON: Basis Good Food Market

October 3, 2009 in Markets | Comment

EGGS

Farm-fresh food at supermarket prices? That’s what Bion Bartning promises to deliver at his new retail store Basis Good Food Market. The founder of Basis Farm To Chef, a food distributor that connects local producers to city restaurants, Bartning wants to bring his locally-sourced goods straight to the public. Driven by the motto “Good Food For All,” the Basis market will offer products like farm-fresh eggs and milk at less-than-supermarket prices. You can catch a preview next Saturday (October 10th – 12pm to 5pm) at the Back To Basis Farmers Market. They’ll be set up at the corner of 14th Street & 9th Avenue as part of the NYC Wine & Food Festival. I’ll be curious to see what’s available – the prices and products will shed some light on what to expect when the full store opens later this year at 324 W 14th Street.

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COMING SOON: Aldi Supermarkets

September 24, 2009 in Markets | 1 comment

ALDI

Just in time for the recession, global supermarket chain ALDI is setting up shop in Queens. Slated to open in 2010, ALDI is a warehouse-sized grocery store with some serious discount pricing – they reportedly charge half as much as other supermarkets. They take a page from the IKEA book and make shoppers pay for bags, pack their own purchases, and pay a small deposit on shopping carts, while the shelves are stocked almost entirely with ALDI’s own line of products. Founded in Germany, it’s run by the same brothers who own Trader Joe’s, a store New Yorkers already swarm for cheap, quality goods. With that kind of pedigree, ALDI definitely sounds promising. I just hope TJ’s other famous trait – long lines – won’t be an issue at ALDI, although if people have to pack their own groceries, I can foresee some problems. Once their as-yet undisclosed Queens location is up and running, expect more stores in the New York area – ALDI is known for rapid expansion into new markets. Anyone who’s ever shopped at an ALDI store, let us know about your experience in the comments.

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OPENING: The Meat Hook

September 15, 2009 in Education, Markets | Comment

MYLAN

Brooklyn meat evangelist/celebrity butcher Tom Mylan announces great news for carnivores and herbivores alike (from a post at Brooklyn Based):

“Well, now that we have permits and such I guess I can finally break the silence and spill about our new space. Me and Brent (Young, formerly of Marlow and Daughters) and Harry and Taylor from the Brookyln Kitchen have joined forces to open a food dork megaplex on the north side of Williamsburg on Meeker under the BQE.

Born out of an old bowling supply factory, we are opening a multi-use space we have been referring to as “The Lab.” It will house New York’s first real cooking school for home cooks, featuring a huge 2000-square-ft. teaching kitchen/dining room, a secondary teaching kitchen on the second floor, beer and wine making supplies, a full complement of professional baking goods, a serious selection of cookbooks and how-to manuals, as well as a whole room dedicated to bulk spices and local grains and legumes.

To top it all off the space will be home to The Meat Hook, me and Brent’s full-service butcher shop that will have local, sustainable meat and poultry, amazing sausages and a huge selection of ready to use stocks, sauces and prepared foods. We’ll be doing Wild Turkey wild turkeys, whole fresh and cured hams, glorious beef roasts for Thanksgiving and don’t get me started on the crazy things we have planned for the holidays, New Year’s and the Superbowl! There will also be plenty of butchering, sausage and charcuterie classes as well. Permits, construction and the gods willing we should open ourover-stuffed doors in late October for end of year food mayhem.”

The Meat Hook & Brooklyn Kitchen Labs
100 Frost Street | Brooklyn, NY 11211
Scheduled to open in November



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