11/08/16 2:36pm

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Dear New York,

Sometimes you are so overwhelming. Sometimes you feel like the birthplace of impatience and self-importance. But the big moments? In blackouts and transit strikes, in hurricanes and blizzard and floods, and in a crazymaking, historic election that sends record numbers (we’re guessing) to the polls, where you have to wait in line and maybe even chat with your neighbor a bit? New York, then you’re the best.

Love,

Brooklyn Based

Thanks to Spencer Starnes for these images of voters in Crown Heights and Flatbush this morning.  (more…)

08/22/16 2:32pm
We'll take a triple. Photo: Spencer Starnes

We’ll take a triple. Photo: Spencer Starnes

Ice cream for lunch. That’s the late summer mantra that has gotten us through these last few, painfully muggy weeks. Brooklyn is awash in ice cream, whether you’re talking a straightforward strawberry cone from the Uncle Louie G.’s on your corner, or the flavor explosion that is the salted crack caramel ice cream at Ample Hills. Dairy sensitivities aside (in which case, head to Van Leeuwen for a vegan scoop instead), you’d be a fool not to dive in and sample a few while the weather is still warm.

In celebration of frozen confections we talked the nice folks at OddFellows Ice Cream on Kent Avenue in Williamsburg to let photographer Spencer Starnes hang around for a few hours while they made a few batches of ice cream, and some boozy popsicles to boot. OddFellows pasteurizes all their dairy in-house for an exceptionally creamy and delicious base. From there, the flavor combinations really know no bounds, and the shop has served more than 200 different scoops since they opened in 2013. We dare you not to run out and get a cone after taking a peek at these pictures.  (more…)

07/11/16 11:52am
Lukas Volger's vegetarian recipes are full of flavor and crunch. All photos: Spencer Starnes

Lukas Volger’s vegetarian recipes are full of flavor and crunch. All photos: Spencer Starnes

Brooklyn, as well all know by now, is home to an incredibly dynamic food community of adventurous chefs and makers. While the local food scene became known early on for its bacon-infused excess, a new crop of vegetable-driven restaurants and food businesses have bloomed in response to a demand for bright, lively flavors and lighter fare in recent years. We chatted with a few vegetable-obsessed makers whose products are delicious, nutritious and available in Brooklyn, for your snacking pleasure.

It took me more than a year—and hundreds of dirty pans—to come up with our brownie but it was worth it. Now I can eat dessert for breakfast if I want. And I often want to!

Pure Genius Provisions

If your sweet tooth tends to undermine your healthy eating habits, Nancy Kalish can relate. She founded Pure Genius Provisions after developing a chickpea-based recipe for brownies and chocolate chunk blondies, which both succeed in scratching that dessert itch without spiking your blood sugar.

Name: Nancy Kalish, founder and CEO, Pure Genius Provisions

What’s your favorite item that you make? Well, for me, the chocolatier the better. So I have to pick the first product I ever created, our Deep Chocolate Brownie. It doesn’t get more fudgy than that! You’d never know it was vegan and gluten-free.

Choco chickpea going in the oven in Nancy Kalish's Carroll Gardens apartment and test kitchen. Photo: Spencer Starnes

Chocolate chunk blondies go in the oven in Nancy Kalish’s Carroll Gardens apartment and test kitchen. Photo: Spencer Starnes

Where’s your kitchen? I do all my R&D in my home kitchen in Carroll Gardens where I have a multitude of mixers, dozens of baking pans, 50lb bags of chocolate chips, gallons of maple syrup and boxes of products in development. There’s barely any room for anything else. My husband is a saint! Our products are then produced in an gluten-free, allergen-free bakery.

Raw ingredients sit measured and ready to become brownies. Photo: Spencer Starnes

Raw ingredients sit measured and ready to become brownies. Photo: Spencer Starnes

How did you get here? I’m a former health journalist. So I’ve always known what to eat to be healthy. But I have a raging sweet tooth! I could never find a treat that really satisfied me and that I wouldn’t feel terrible about eating. So I got busy in the kitchen. It took me more than a year—and hundreds of dirty pans—to come up with our brownie but it was worth it. Now I can eat dessert for breakfast if I want. And I often want to!

Will you tell us something surprising that we probably don’t know about your sweets? Our brownies and blondies are made from more than 40% chickpeas (we’re talking the whole beans, not flour). (more…)

03/31/16 8:22pm
Get your Wowfull on. Photos: Spencer Starnes

Get your Wowfull on. All photos: Spencer Starnes

Smorgasburg moves from its winter home at Industry City to the Williamsburg waterfront and Prospect Park this weekend. We got a preview of what’s on tap for the season at Berg’n on Wednesday night, and here are a few of our favorite bites. Here’s the full list of new vendors for the season and where you can find them. (more…)