The sounds of Gotham: a shriek of a siren; the blare of a taxi horn; the screech of the subway car; the buzzing of a bee in your ear?
The cacophony that reflects the many moving parts of New York City has gotten a bit louder recently with the re-emergence of urban beekeeping. Since March 2010, man-made hives have been taking roost on rooftops, balconies and gardens throughout the five boroughs. Additionally, local honey stands have become a staple in the many farmers markets that pop up throughout the city.
“There has never been urban beekeeping in New York at this level. The exponential growth, it’s unparalleled," says Andrew Coté, Founding Director of the New York City Beekeepers Association.
This is all happening after an 11 year ban on beekeeping was finally lifted. "That period is what us beekeepers called 'the bitter years,'" says Coté.
How fantastic are fall and winter squash? They're packed to the gills with antioxidants, dietary fiber, Vitamin A and carotenes, fill you up for just a few calories, and can be prepared in approximately seventy billion ways, from sweet to savory. Plus they're in season right this very second, generally cheap as the dickens, and add glorious color and fabulous flavor to your holiday feasts.
But how do you tackle the beast? Butternut squash can be unwieldy to butcher, some varieties like turban, hubbard and kabocha look all gnarled and knobbly and scary, and how the heck do you cook them?
Let's quash all those worries right this second, starting with selection.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Cheers to your first shot of the day - November 8 is National Cappuccino Day.
Wake up your day with one of our favorite adopted Italian caffeinated beverages, the cappuccino!
A traditional cappuccino is espresso, hot milk and steamed-milk foam, all sitting pretty in a little cup - hence the name, which originates from capuchin, meaning "small cap."
Espresso fills the bottom third of the cup, followed by a third of hot milk and then topped with foam that can then be decorated with turbinado sugar, cinnamon or chocolate if your barista is particularly artistic.