ALL the DAYS we are OPEN ONE-STOP CONTACTLESS SHOP of the highest order

We want you to feel nourished and inspired during this difficult time.  We are still offering local and imported Italian staples of the upmost quality in a low-risk manner.   In fact, we bought a giant retail refrigerator to house all the goods and put it up at the front! Now you can come by on a Thursday and grab your favorite roasting chicken, french butter, Jersey ricotta and so much more.   We are working with the best of them: She Wolf Bread, Bodhitree Farm, Norwich Meadows Farm, Smoking Goose, Smallhold, Pilot Kombucha, and so many other wonderful folks.   Saturday Bodhitree Produce Bags and Saturday She Wolf Bread offerings will still go live on Tuesdays at 10am and can be purchased in advance. We also will have She Wolf Bread and Bodhitree Produce (a la carte) Thursday through Sunday at the shop :) 

Saturday Bodhitree and She Wolf Bread: SHOP!

 O and Holy Cripes! The New Yorker wrote an article about our foods! 

 STARTING ON → JULY 22 BREAKING INTO FOOD WRITING with Devra Ferst is back!

 $495, 6:00p- 7:45pJoin us this summer for a 6-week intensive course on breaking into the food writing world led by veteran food writer and editor Devra Ferst.

We’ll cover matching the tone of a publication, honing the angle of a story, and pitching. Plus, writing functional yet entertaining recipe headnotes, concise and smart maps and guidebook entries, and more styles of writing that will help you get your byline out there. We also will discuss covering the restaurant world during the biggest crisis it has ever faced and how publications are pivoting their content directions to offer readers cooking assistance during this difficult time. 

Classes, which will be held online, will include reading and writing assignments, as well as individual feedback. For any questions about the class, reach out to [email protected].

 Starting JULY 14TH The 2020 NORWICH MEADOWS FARM CSA! 

Invest in 22 weeks of produce bliss!

CSA, or Community Supported Agriculture is a direct partnership between the farm and its consumers.  Typically, the consumer (or shareholder) pays the farm ahead of time in exchange for a ‘share’ or weekly box containing products from the farm.  Prepayment to the farm ensures that there is much needed incoming cashflow for seeds, equipment, and labor throughout the offseason.  In exchange, the farm provides shareholders with a weekly box of freshly harvested fruits and vegetables.Our summer CSA is 22 weeks long and USUALLY BEGINS THE FIRST WEEK OF JULY.  Each weekly share contains 7-10 items harvested at the peak of freshness.  One share contains roughly the amount to last about a week for a non-vegetarian family of 2.  Larger families and vegetarians usually purchase extra shares.UPDATE: We will NOT be selling the individual Norwich produce boxes each week. Pickups will be on Tuesdays.Read about their upstate NY farm that uses 'high tunnels' and other Eqyptian farming techniques here in the NY Times. 

 NOW for the CLIP OF THE WEEK  to remind you that this message always gets CLIPPED so hit the 'View Entire Message' button to see the whole story 

Since I recently rewatched David Lynch's Twin Peaks The Return, here is all the pie and coffee:

 ALL WEDNESDAYS → 8p to 9p FOOD ALONE WAS NOT ENOUGH, or Archestratus Community Zoom Hangs

Here is a virtual space for us to share on a weekly basis. We miss you and we want to know how you are. The big concept of these meetings is that we all get to be together again!  If it's Wednesday, head over at 8pm to this Zoom link.   Topics may include: What you ate for dinner, what you are going to eat for dinner, what you miss, what you don't miss, what you are learning about yourself, what new skills you are learning, how greasy your hair is, whether or not you have pants on, how you are coping, and so on. See you there!

 THURS JULY 30 → 7p to 8:15p BOOKBOOK CLUB: The Cooking Gene by Michael W. Twitty

Every six-ish weeks we read a new memoir, a collection of essays, novel, or anything else we find interesting that somehow, in a big or small way, relates to food. Then we discuss. Read THE COOKING GENE through JULY and join us in our virtual space on JULY 30TH!

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.BUY THE BOOK for 20% offEVENT LINK

 THURS AUG 13 → 7:30p to 9p COOKBOOK CLUB: Falastin: A Cookbook by Sami Tamimi and Tara Wigley Beddia

 Cook through Falastin: A Cookbook by Sami Tamimi and Tara Wigley during the month of JULY + AUG and drop by our virtual space with your favorite dish on AUG 13th—all are welcome! It's a potluck party! It's mad civilized! It gives us a monthly dose of hope for the universe!  

A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine.“Truly, one of the best cookbooks of the year so far.”—Bon AppétitThe story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including:• Hassan’s Easy Eggs with Za’atar and Lemon• Fish Kofta with Yogurt, Sumac, and Chile• Pulled-Lamb Schwarma Sandwich• Labneh Cheesecake with Roasted Apricots, Honey, and CardamomNamed after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.BUY THE BOOK for 20% off EVENT LINK

THANK YOU FOR YOUR SUBMISSIONS! We will update you with a pub date soon. 

WE WILL BE BACK NEXT WEEK. Watch this video over and over until then: