Bizarre Foods: Brooklyn Pictures

Welcome to Brooklyn, NY — the land of the trend, the hipster, the New World and the Old World. Now, it's a world culture leader, a desired haven for artists and creative.
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Photo By: Picasa

Photo By: Picasa

Photo By: Picasa

Photo By: Picasa

Photo By: Picasa

Photo By: Picasa

Photo By: Picasa

Photo By: Picasa

Photo By: Picasa

This is the last morsel of a pilot fish that I caught from a kayak in Brooklyn's Jamaica Bay.

I had to beg for a 5-minute break just to sit on a stoop to eat a few slices of Grimaldi's world-famous pizza.

This is a pastrami sandwich from Mile End Deli in Brooklyn. I think it's one of the best sandwiches on planet Earth.

Noah Bernamoff, the genius behind Brooklyn's Mile End Deli, as we discuss the art of smoking meat.

I stood in stunned amazement while marveling at various fermented grains created by product development chief Ryan Miller in the Brooklyn laboratory established by chef David Chang.

Here I am feeding tea to the bacteria cultures being farmed for do-it-yourself, mail-order kombucha kits in a Brooklyn warehouse with Eric Childs, who is the founder of Kombucha Brooklyn.

This is a "mother" SCOBY (symbiotic colony of bacteria and yeast) culture growing a "baby" in a jar at Kombucha Brooklyn.

I'm eating a SCOBY used for growing bacteria cultures to make kombucha at Kombucha Brooklyn. It's delicious and a hyper-sustainable food.

This is me slicing up a SCOBY. The implications for using bacteria like this to create food are awe-inspiring.

Strips of SCOBY can be deep-fried, like a vegan tempura.

This is miso soup loaded with SCOBY previously used for making kombucha at Kombucha Brooklyn. Instead of being thrown away, it can be eaten.

That's fish fat sticking to my fingers after I crushed the salmon bacon made by Peter Shelsky at Shelsky's in Brooklyn.

Here I am on the Brooklyn Bridge, with Manhattan behind me.

Taking 5 on a Brooklyn stoop after a long day of work.

Slicing fluke pulled from Brooklyn's Jamaica Bay and preparing to eat it raw.

Fresh fish tacos made with sea robins we caught in Brooklyn's Jamaica Bay and a smear of fluke liver.

A plate of raw fluke, served with fresh vegetables, at a shore lunch that chef Jacques Gautier made for me after our Jamaica Bay fishing expedition.

Me with a small chunk of provolone leaving Faicco's in Brooklyn.