Launching With Love, From Brooklyn has been an epic journey and a labor of love. As a long-time Brooklynite, trained chef, and ardent foodie, I’ve admired the moxie of the artisans and visionaries who are transforming the way we eat in Brooklyn and beyond. Until now I’ve stood on the sidelines, with a grapefruit-jalapeño soda in one hand and a lobster roll in the other, and watched it all unfold. This week I took the plunge and joined their ranks.
And I'm in great company. With the advent of The Brooklyn Flea and more recently Smorgasburg, we’ve seen a transformation of Brooklyn food culture and commerce. Trailblazing brands are springing up almost daily, introducing innovative products and pushing the envelope with far-out flavors. There’s a new focus on sustainability, use of local ingredients, and fair trade practices. Scrappy start-ups like Saucy by Nature, Anarchy in a Jar, and Brewklyn Grind are incorporating their beliefs into their business plans.
Anything goes in the Brooklyn food scene–CSAs, food co-ops, culinary incubators, underground supper clubs, rooftop farming, backyard homesteading. Game-changing small businesses like Ample Hills Creamery, Blue Marble, The Meat Hook, Breuckelen Distilling Company, Bedford Cheese Shop, and Empire Mayonnaise are upping the ante. And there’s a foodie event for every season–Brooklyn Bounty, The Vendy Awards, Pig Island, Brooklyn Local, The Food Experiments, Brooklyn Pour.
I created With Love, From Brooklyn to distill the essence of the Brooklyn culinary experience and share it with the world. I’m fortunate to work with incredibly talented people including the featured artisans and artists, the WLFB creative team, and the curators to bring it to life. In the immortal words of The Notorious B.I.G., we invite you to “Spread love, it’s the Brooklyn way.”