The New York Times published a fantastic article yesterday about a new culinary movement brewing in Brooklyn.  Attracted by cheap rent (as opposed to Manhattan) and the experimental nature of the borough, there has been a surge in artisan chefs resurrecting traditional methods and emphasizing old school craftsmanship.
These Brooklynites, most in their 20s and 30s, are hand-making pickles, cheeses and chocolates the way others form bands and artists’ collectives. They have a sense of community and an appreciation for traditional methods and flavors. They also share an aesthetic that’s equal parts 19th and 21st century, with a taste for bold [...]