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Blog Post

Let's Make: Coriander-Mint Chutney

I was popping a link to our tamarind chutney how-to into our course release email when I realized we're still missing out on the other 50% of my favorite Indian condiments. That being, of course, coriander-mint chutney.

It's the green one. Tamarind chutney? That's brown one.

The most important part of coriander-mint chutney is that it's actually cilantro-mint chutney, because outside of the U.S. the herb we call cilantro is called coriander...

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Blog Post

Meat Class Honor Roll

In my classes about meat, I make a big deal about the differences between particular cuts. Brisket is tough so you need to cook it for a long time to break down the sinewy bits, while you can roast a fatty part of the chuck in the oven without worrying about it drying out. Blah blah blah, etc etc etc. This goes on forever for each and every part of the animal.

I was reading the longwindedly-named Home Production of Quality Meats and...

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Blog Post

December S.A.S.S. Meeting: Russia!

December's meeting of the Society for the Advancement of Social Studies will take place on Tuesday, December 6 at Public Assembly, 70 North 6th Street, in the far north (or, you know, Williamsburg).

This month's mini-lectures are all about Russia, a perfect topic for getting you in a cold-weather state of mind. It's free, entertaining, and there's lots of booze to be had--do you really need any convincing? Doors open at 7, first...

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Class Recap

A Brief History of New York City's Early Cemeteries

Allison taught a wonderful class on the history of New York City cemeteries this fall, and on top of it all, she wrote an excellent summary for us to post here. You can find part one, on forgotten cemeteries like potters' fields, right here, and keep an eye out for part three very soon. 

Okay, onto the knowledge: 

New York City’s cemeteries are more than burial grounds for its citizens; they are a reflection of the city’s...

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