I live on the beach and can see the beautiful Atlantic ocean from my balcony. Somewhere, far off the Brooklyn coast I feel the presence of basking sharks, gorgeous behemoths, migrating from Cape Cod to the warmer waters of Brazil. Smaller sharks appear on our beach a couple of times a year, mostly as victims of human activity. It never seems to be much of a concern when you call 311 and someone from the Parks Services comes to pick the bodies up.
The shark situation is, in fact, a lot worse. Illegal and legal fishing has decimated the shark populations around the globe. Recently, a number of activist groups have dedicated their lives to the cause of saving the sharks from our soup bowls.
Please welcome Shark Rescue founder Ran Elfassy, an avid foodie and one of the oldest FoodCandy members.
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Every time I meet in New York with my old Seattle friend Darek Mazzone (Wo'Pop on KEXP, an early FoodCandy fan and a popular radio show host) our conversation inevitably focuses on food. This is because I know nothing about music and that's primarily what Darek would like to talk about. The eating matter may be his second favorite, but he constantly tries to distract me and draw parallels between my passion for everything tasty and his obsession about world beats.
When I got an opportunity to interview a musician about food, I decided to indulge Darek. Please welcome Jorge Gomez of Tiempo Libre.
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On June 9th, Kevin Moore will participate in the third annual "Eat, Drink & Be Hopeful," a premier food and wine event sponsored by the American Cancer Society. Moore will join 15 Brooklyn chefs and several artisanal wine producers in the chic Design Within Reach Showroom in Brooklyn Heights. Here, he talks about how cancer has touched the life of his partner Caroline Parker; Kevin’s, his new seafood café; and why he’s intrigued by the Inuit Indians.
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From the kitchens of Rome to our very own Midtown has come Fabio Hakill, chef and co-owner of Fabio Piccolo Fiore. Bringing with him excellent Italian dishes and an abundance of camaraderie, Fabio is charming and absolutely devoted to his customers. This is exemplified by his restaurant’s offer to tell the chef exactly what you want. Whichever herbs, sides, and bases you desire, Fabio will provide it, no questions asked. At Fabio Piccolo Fiore, there are no pretensions, no hierarchical distance between chef and consumer. It is all about the food, the laughter, and the good times.
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