Artisans

Picture this: a sprawling, lush, green garden filled with seasonal vegetables and herbs as far as the eye can see. While an upstate farm might be the first place that comes to mind, we’re talking about Brooklyn Grange, a 2.5 acre rooftop farm operation in Brooklyn and Queens.

 The largest rooftop soil farm out there, Brooklyn Grange produces over 40,000 pounds of organically-cultivated produce each year. 

It’s only appropriate that the ladies who founded Ovenly met at a culinary-themed book club. Erin Patinkin and Agatha Kulaga bonded over their distaste for bad bar food, and soon partnered up to start a business dedicated to creating delectable desserts and snacks.

Based in Greenpoint, Brooklyn, Ovenly plays on traditional snacks and baked goods like caramel popcorn and cupcakes to make them their own. 

Morris Kitchen’s flavored syrups began with a simple idea: “to share and create food.” Brother and sister team Tyler and Kari Morris created their first flavor, Ginger, back in 2009. The idea sparked from Kari’s time in the South of France, where ginger syrup is widely used in marinades, dressings, and drinks. She partnered up with her brother (the two hosted a supper club and catering business together), to bring the syrup to Brooklyn.

Anarchy in a Jar is serious about their jams, jellies, chutneys, and pickled fruits. The “Jamarchist” behind it all, Laena McCarthy started cooking up preserves in a Brooklyn kitchen back in 2009, but learned the craft from her mother, “an avid canner,” growing up in Upstate New York.

Think about your average beef jerky. And now think about pasture-raised, grass-fed beef jerky from a network of grass-fed beef suppliers from different parts of the country. Kings County Jerky has just that— they hand-trim, marinate, smoke, and package their jerky, impressing their customers with drool-worthy, explosive flavors.

The men behind the meat, Chris Woehrle and Robert Stout, were neighbors in Bed-Stuy, Brooklyn who enjoyed smoking small batches of jerky on their terrace.