Switchel, also known as switzel, swizzle, or Haymaker's Punch, refers to the apple cider vinegar, water, and ginger-based drink found throughout America and the Caribbean during the 17th century and beyond. Both Laura Ingalls-Wilder and Herman Melville were fans, the latter mentioning it in the story "I and My Chimney." Unlike a shrub, switchel is mostly been consumed as a stand-alone drink, not a cocktail or bubbly-water addition. And while the switchel dates back several hundred years, it's on the rise again in Brooklyn thanks to Ely Key and Garrett Riffle's Up Mountain Switchel.
Many a food lover has visited a new place on vacation and fell in love with the local market. It's where we discover our new favorite maple syrup, try some cheese we've only read in magazines, or taste 15 kinds of apple at once. But what happens when you go back home and can't find those products anywhere? That's where Farm to People comes in.
Sweet Chili is owned by Chef Lisa Fernandes, who you may remember from Top Chef's Season 4 in Chicago. The truck debuted on June 1st with a menu inspired by Thai and Vietnamese cooking. Take a closer look at this Vendy Awards nominee is cooking after the jump.
Toum is the first Lebanese food truck in the five boroughs. Here's a look at what the Vendy Rookie Award-nominated team is serving.
We write about food events in New York all the time on Serious Eats, but what's it like to work behind the scenes as a volunteer? Here's the inside story from one Vendy Awards volunteer.
Before farm dinners were trendy, there was Outstanding in the Field. Founded in 1999 by artist Jim Denevan, the annual farm dinner experience is touring, via two trucks and a bus, over 80 farms across the US and Canada this summer and fall. At each stop, a new chef with an accompanying menu are the stars in what is akin to performing a one-night only pop-up restaurant with a mission to open the eyes of locals to their farming neighbors.
Farmers markets are beautiful places to shop. Community Supported Agriculture (CSA) shares are perfect ways to support local farms while getting your weekly produce needs. But both require a good amount of time, effort and, in the case of CSAs, commitment. Enter a handful of companies and CSAs doing things a little differently.
A number of companies are springing up around the country, bringing local CSA-quality vegetables directly from the farm to your door on a weekly subscription basis. Here's a guide to 11 services across the country.
Maple-laced chicken and waffles, Old Bay-dusted tater tots, boozy macarons and more at the third annual Philly Vendys.
New York has a long history of great diners, so it's only fitting that we should have a food truck like All-American Diner. It's literally a diner on wheels.
The typical profile of a street cart vendor is of an immigrant looking to make it in the overwhelming world of New York City. The typical profile of a food truck vendor is middle to upper class American looking to test the market before opening a brick-and-mortar. The men behind one of Midtown's most popular food trucks, Uncle Gussy's, are neither of these. Instead, they're a mix of both.
Veronica's Kitchen is now a cart beloved by Wall Street office workers craving the spicy flavors of Trinidad for their day's lunch. But for Veronica Julien, opening the cart involved more than hard work—it called for divine intervention.
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