Upstate to Aska: Fredrik Berselius on Foraging Fresh Ingredients

We speak with the chef about approaching wild ingredients through a Scandinavian lens

For Swedish-born chef Fredrik Berselius, a two or three hour drive north of NYC offers a landscape that’s similar to that of his homeland. Whether it be sorrel, bronze fennel and yarrow (which grow at North Brooklyn Farms) or birch bark, garlic mustard, pineapple weed and watercress (which sprout in the Catskills), there are a lot of the same produce and plants too. In fact, …

Link About It: This Week’s Picks

Santa's fashion makeover, creepy jiggly GIFs, Bond's new set of wheels and more in our weekly look at the web

1. Aaron Draplin’s Logo Tutorial Aaron Draplin—owner of Draplin Design Co and creative mind behind the popular Field Notes memo books—documents his design process in a tutorial showing just how much calculation goes into creating the simplest of logos. Throughout the video, Draplin discusses what it takes to create a great logo in 2014 and offers insights into his ideas and techniques, all while moving …

Urban Foraging

Having not been grazed over by deer and other animals, city parks can actually offer a greater variety of edible plants than many parts of the wild. With the rising price of organic food, foraging in these urban environments has become attractive to those looking for something “more real” than the prepped and packaged produce found at supermarkets, and a plethora of educational resources and …