Friday Faves — notes from the new gastroconomy, No. 49

weekly round-up of our favorite finds from the front lines of food


In the wake of Hurricane Sandy, our hearts go out to our friends and fellow travelers in food in the Northeast.

We send our best to the farmers who have seen the last of their harvest and their infrastructure destroyed.

To the chefs who will find themselves without a stove once the power comes back and the bills get paid (or not paid).

To the line cooks and dishwashers who can't get to work from the outer boroughs without the subway.

And to everybody who has gone without power, or water or a hot meal.

On a related note, maybe there's hope in one of our favorite foods — oysters. One source for help for increasing storms: plant more oysters argues Paul Greenberg in a New York Times OpEd. "But what is fairly certain is that storms like Sandy are going to grow stronger and more frequent, and our shorelines will become more vulnerable. For the present storm, all we could do was stock up on canned goods and fill up our bathtubs. But for the storms to come, we’d better start planting a lot more oysters."