Anne Apparu and Leah Gauthier. Check out their interactive installation at Friday’s Food + Growing + Music #fbf2014 #foodgrowingandmusic #openingnight

Anne Apparu and Leah Gauthier. Check out their interactive installation at Friday’s Food + Growing + Music #fbf2014 #foodgrowingandmusic #openingnight

Small Thyme Cooks: Foodie Fun for Young and Old

It’s unfair that adulthood often means the end of your Highlights magazine subscription! But alas Andre Hueston Mack, designer, proprietor of Mouton Noir Wines and French Laundry sommelier vet has come up with an activity book for foodies young and old. With Small Thyme Cooks at your fingertips you’ll have the opportunity to color Anthony Bourdain’s hair purple or Wylie Dufresne’s glasses pink in the chef coloring pages or draft an absurdly crass restaurant review with the help of a Mad Libs inspired fill-in-the-blank section.

Giving some of this youthful good feelingback, a portion of proceeds from STC sales are donated to the Charlie Trotter Culinary Foundation, a scholarship program for budding foodies. 

Come check out STC at the Foodieodicals event, Saturday, April 26th. Get snacks from Quinciple and a free pint from Brooklyn Brewery with your $5 ticket. 

Yonah Shimmel Knish Bakery knishes for Laura Silver’s A Knish History, tonight at 630pm. A free Food Book Salon event! #knishes #history #fbf2014 (at Yonah Shimmel’s Knish Bakery)

Yonah Shimmel Knish Bakery knishes for Laura Silver’s A Knish History, tonight at 630pm. A free Food Book Salon event! #knishes #history #fbf2014 (at Yonah Shimmel’s Knish Bakery)

Our Favorite Food Businesses That Use Squarespace

In recent months, our friends at Squarespace have wowed the small-business realm with their user-friendly, streamlined, build-your-own website technology—and their very clever Super Bowl advert. The culinary and artisanal beverage worlds have caught on with restaurants, distilleries and cafés happily putting Squarespace to the test and using the platform as their primary online domains. Squarespace has embraced the food community with open arms, devoting a Pinterest board to food, pinning delectable recipes and how-to tips.

Here’s a mini round-up of some of our favorites food businesses that use Squarespace.

Short Stack Editions

One of our very own Foodieodical 2014 participants, Short Stack Editionspresents their online content and marketplace with Squarespace’s help. The indie magazine drew inspiration from consumer pamphlets included with midcentury packaged good brands. Each hand-bound “edition” features a single subject, like grits, buttermilk or tomatoes. With the author in mind, founder Nick Fauchald enlisted food writers whose recipes he admired—and were not widely known—to write each issue. Ian Knauer took on Eggs, Susan Spungen tackled strawberries and Scott Hocker showcased the sweet potato. Meet these Squarespace users at our Foodieodicals event. Get your $5 tickets here!  

Alder

Wylie Dufresne’s critically-acclaimed restaurant Alder uses Squarespace as well. The casual—at least for Dufresne—East Village newcomer features their menu, gallery, location and a reservation page in a sleek, understated way on the site, providing diners with essentials info before a visit.

Van Brunt Stillhouse

The Red Hook distillery of rum, (the first since the prohibition) whiskey, moonshine ginand grappa relies on Squarespace to announce their free tours, sell their spirits, offer up a video tour and map their location for those looking to stock up their top shelf in person. The small-batch, distillery honors the past by naming the stillhouse after one of Brooklyn’s founding fathers, and respects the present by using the modernistic Squarespace. 

Luke’s Lobster

New Yorker’s head to Luke’s Lobster in droves when in need of sustainably-sourced lobsta served with a laid-back vibe. The urban seafood shack tells their Maine-based story and keeps diners updated on the ever-changing status of their much-craved crustaceans on their Squarespace website. 

Split pea soup with Benton’s bacon from the Roberta’s Cookbook #peasoup #bentonsbacon #robertasathome

Split pea soup with Benton’s bacon from the Roberta’s Cookbook #peasoup #bentonsbacon #robertasathome

The folks of Umami: Talk + Tasting! Come meet biophysicist Ole G. Mouritsen and Jose Ramirez-Ruiz and Pamela Jung of Chez Jose and munch on snacks from Quinciple and imbibe beer from Brooklyn Brewery in honor of “the fifth taste!” Sunday, April 27th! @chezjosebk @brooklynbrewery @quinciple #umami #thefifthtaste #fbf2014

The folks of Umami: Talk + Tasting! Come meet biophysicist Ole G. Mouritsen and Jose Ramirez-Ruiz and Pamela Jung of Chez Jose and munch on snacks from Quinciple and imbibe beer from Brooklyn Brewery in honor of “the fifth taste!” Sunday, April 27th! @chezjosebk @brooklynbrewery @quinciple #umami #thefifthtaste #fbf2014

Join us for Food Book Farm on Saturday April 26th, at Smorgasburg and learn beekeeping tips with Meg Paska (pictured) and meet some farm animals! @smorgasburg @farmermeg @boroughbees @organicvalley #foodbookfarm #fbf2014 #beekeeping

Join us for Food Book Farm on Saturday April 26th, at Smorgasburg and learn beekeeping tips with Meg Paska (pictured) and meet some farm animals! @smorgasburg @farmermeg @boroughbees @organicvalley #foodbookfarm #fbf2014 #beekeeping

Farmer Will Allen and the Growing Table, available at our pop up bookstore at the Wythe Hotel #fbf2014 #kidsbooks #popupbookshop

Farmer Will Allen and the Growing Table, available at our pop up bookstore at the Wythe Hotel #fbf2014 #kidsbooks #popupbookshop

Meet Foodieodicals Food Phreaking & Brother Journal

Food Phreaking

In order to appreciate the dynamism of that which is discussed in Food Phreaking, one must first answer an age-old question. Or maybe not such an age-old question, but a valid inquiry nonetheless: “Who exactly are Food Phreakers?” The foodieodical, published by the Center for Genomic Gastronomy, defines Food Phreakers as those who investigate and analyze human food systems on a variety of scales. They may be professionally employed as chefs, farmers, seedsavers, biohackers or scientists. These food professionals observe, cook, grow, harvest, sell, serve, mutate and breed food.

With Food Phreakers in mind, Food Phreaking contains dozens of short-form briefs on food items that incorporate technology in their production for better or for worse. Think “mutagenic mint,” “non-browning arctic apples” and the “5-Hour Energy Drink (Of Death).” The fun facts are endless, and FP hopes they’ll contribute to an open dialogue in regards to our food culture.

Brother

Somewhat of a departure from Food Phreaking’s listicle-like format, the biannual Brother Journal narrows its focus, devoting each issue to a single subject chicken in their first issue and clams for their second. Brother explores each topic by mapping its trajectory from egg, to coop, to plate. Diving into the seas of Charleston and the farmlandof Georgia, they profile the friends they meet, and recount the stories and memories they create along the way, never forgetting what’s “honest and right,” says editor Ryan Smith.

Pick up an issue of Food Phreaking and Brother Journal—and a free Brooklyn Brewery pint at this year’s Foodieodicals gathering—Saturday, April 26th. Get your $5 tickets here!    

Chipotle buy one, get one cards, available at the fair thanks to our friends @chipotlemexicangrill #chipotle #buyonegetone #fbf2014

Chipotle buy one, get one cards, available at the fair thanks to our friends @chipotlemexicangrill #chipotle #buyonegetone #fbf2014