Alice Gilbert

Aug 15, 2024 | brooklyneagle.com | Alice Gilbert

Meat can be one of the more daunting items on our grocery lists. By this point, everyone knows the industry is far from ideal, but other than going vegetarian, people are still incorporating it as a protein source. In an industry full of jargon and misnomers, it is difficult (if not impossible) to make sense of traditional grocery store options. Luckily, whole animal butchers like John Ratliff are here to shed light on the world of meat.

Aug 8, 2024 | brooklyneagle.com | Alice Gilbert

Brooklyn might not be the first place that comes to mind when we think of craft sake brewing, but maybe it should be. Brooklyn Kura’s craft sake stands up to the distinguished products coming out of Japan, which says a lot since those have been brewed for hundreds of years, while this humble brewery only opened in 2018. At its helm is Brian Polen, whose love for this product has put it on the map far beyond its Industry City home. Tell me about yourself and how you came to start Brooklyn Kura.

Jul 31, 2024 | brooklyneagle.com | Alice Gilbert

In New York City, we’re at the center of the pizza universe. With options on nearly every street corner, it’s easy to think we’re experts on our local delicacy. Speaking with Scott Wiener, arguably the most pizza-obsessed person alive and a bonafide pizza expert, taught me more about pizza than I’ve learned in years of pizza consumption. His passion and deep knowledge prove that no matter how well we think we know something, there is always more to learn.

Jul 26, 2024 | brooklyneagle.com | Alice Gilbert

As an Italian, getting an unexpected diagnosis of celiac was a “big shock” for Valerio Arena. Bread and other gluten-containing foods are at the center of Italian cuisine, and, suddenly unable to consume them, Arena looked for alternatives. As it turns out, there are a lot of naturally gluten-free grains, and they’re much more wholesome than the ultra-processed products that overcompensate for a lack of gluten with lots of additional sugar and preservatives.

Jul 25, 2024 | brooklyneagle.com | Alice Gilbert

As an Italian, getting an unexpected diagnosis of celiac was a “big shock” for Valerio Arena. Bread and other gluten-containing foods are at the center of Italian cuisine, and, suddenly unable to consume them, Arena looked for alternatives. As it turns out, there are a lot of naturally gluten-free grains, and they’re much more wholesome than the ultra-processed products that overcompensate for a lack of gluten with lots of additional sugar and preservatives.