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Tag: Brooklyn Magazine Spring 2014

No. 15 Kombucha Brooklyn The Perfect Marriage of Ferment and Firmament   In 2009, Jessica and Eric Childs began distributing three flavors of the healthy, fermented, tea-based concoction in 16-oz. bottles to a few Brooklyn stores. Since then, they’ve expanded their reach across the region, brought the drink to taps at over 50 locations in the city, and started a line of home brew supplies, becoming one of the city’s leading kombucha companies. “Our goal is to introduce...
No. 16 Sasheer Zamata One of Brooklyn’s Funniest People Is Not Ready For Prime Time There’s a pretty firm policy at Saturday Night Live that forbids new cast members from giving interviews right after they’ve been hired. And so while we really, really wanted to interview Sasheer Zamata, we couldn’t do it. Luckily though, we can still write about her. And even luckier, we already interviewed her late last year, because we’ve known for a long time...
No. 18 Five Books by Brooklyn Authors That We Can’t Wait to Read The Local Lit to Look Out For in 2014 We can get behind the maxim of never judging a book by its cover (well, maybe we can; some books have pretty nice covers!), but we will happily judge people by the books they’re reading. All of which is to say, if we ran across any of you on the subway reading one of these books,...
No. 19 French Louie Buttermilk Channel Owners’ Second Act In today’s increasingly addled food industry, it seems like no sooner does a restaurant open than its owners quickly commit to churning out one or three more just like it. But for Buttermilk Channel’s Doug Crowell and chef Ryan Angulo, their justifiably anticipated second act, French Louie, was six long years in the making. “Honestly, it took us all this time just to find the right space,” Crowell says...