Pickles reached new heights of popularity in New York in the last ten years. Recently, though, I’ve been in a terrible pickle of my own over the cost of my favorite local ferments. $8-12 for a jar of Rick’s Picks or McClure’s (technically a Detroit native) is obscene. While the idea of supporting local LES establishments was novel the first couple times, and most certainly delicious, these “hand-packed” gourmet varieties have gotten outside of my condiment budget (and out of control). Barrels of Guss‘ have cropped up everywhere in the LES from Spitzer’s Corner all the way to Whole Foods. Although they are cheaper, I can’t stomach their yellowy complexions and bloated, rubbery skin without the slightest impression of crunch. Travesty.

Sandwiches are curious foods. While leavened bread has been eaten with food since 4000 BCE, the sandwich wasn’t conceived until the 18th century. Its predecessor was presumably a fresher open-faced version of the English trenchers, where slices of meat and butter were placed atop stale bread “plates.” The story goes that John Montagu, 4th Earl of Sandwich, England conceived of the food as a convenient way to eat without skipping a hand at cards (Hawaii was also originally named The Sandwich Islands after the Earl).

You know it’s, err, finally happening when The New York Times reports on a trend. Uses of “Blipster” and “locavore” come to mind, but let’s not go there. Other than dubbing the recent artisan foods and specialty shops opening in Brooklyn a “movement,” and selecting those owners that aesthetically mesh with the existing Brooklyn “hipster” vibe, Oliver Schwaner-Albright’s article is worth the read (inspiring, even). He gives some well-earned props to Brooklyn Flea, the Mast Brothers Chocolate, McClure’s, Fine & Raw, and Marlow & Sons. I posted on the Flea back in November after a trip out to see Bob McClure, Michael and Rick Mast, and Daniel Sklarr. The return to real artisan trade, keen attention to detail, and community support in Brooklyn is definitely inspiring and can’t help but be reminiscent of the Berkeley food revival in the 70s and 80s. But small, local movements like these need something bigger (i.e. Alice Waters) to make any sort of national impact or even be dubbed a movement. What’s next, Brooklyn?

In the meantime, I need a job. Let’s revive the traditional apprenticeship, shall we?

Also, check out the comments from readers in the Diner’s Journal Blog.