TCHO is changing how chocolate is being made and how it tastes, via Civil Eats.

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Two students in NYC have come up with a program that allows low income families to exchange compost for fresh produce, via Greatist.

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An interesting website that provides information for farmers in today’s day in age, via Modern Farmer.    

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Donna and I arrived in New York last Tuesday to begin setting up our city outpost in the West Village, and we were struck anew by the extraordinary dining scene there. I plotted three very different theatrical performances, and they parallel the dynamism and diversity of the traditional, quirky, experimental food of NYC. I wonder if these traits cause coincidences. Last year I had a surprise encounter with my news mentor, Arthur Gelb, returning me to the Times, formative if unhappy years. This year we arrived in Times Square to have a pre-show cocktail at Sardi’s. We hadn’t been there a few minutes, and I don’t know what we’d said other than placing an order for a wine and a martini, but we’d struck up a conversation with a woman seated catty-corner to us. She said, “You Read On »

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Just heard about Brooklyn’s Empire Mayonnaise Company who makes high end favored mayo, via Empire Mayonnaise Company.

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