Hipstavores

Grub Street coined it. And the New York Times has a great story on the growing culinary movement in Brooklyn:

Gabrielle Langholtz, the editor of Edible Brooklyn, which chronicles the borough’s food scene, said it has grown along with the arrival of what she calls the ‚”new demographic.”
‚”It’s that guy in the band with the big plastic glasses who’s already asking for grass-fed steak and knows about nibs,” Ms. Langholtz said.
‚”Ten years ago all of these people hadn’t moved to Brooklyn yet,” she added, comparing Brooklyn today to Berkeley in the 1970s. ‚”There’s a relationship to food that comes with that approach to the universe,” Ms. Langholtz said. ‚”Every person you pass has read Michael Pollan, every person has thought about joining a raw milk club, and if they haven’t made ricotta, they want to.”

Here’s the article: Brooklyn’s New Culinary Movement.

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