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Brooklyn foodism: artisanal, locavore, foraged, seasonal, small-batch, single-origin, hand-crafted, ethical, authentic, sustainable, farm-to-table, nose-to-tail. Back to basics, conscientious bearded hipster young 20- 30- somethings wearing flannel-in-the-city and bicycle clips are inventing new careers pickling and jamming, foraging for wild cress between concrete flagstones and using their roofs for chicken coops, growing collard greens and evaporating seawater into locally harvested salt.

It’s hard to get a coffee without the background construction noise of beans being roasted…

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