5/08

The Pickle Guy - Ricks Picks in Domino Magazine (PDF)

4/1/08

Rick's Picks means business on The Big Idea with Donny Deutsch

1/23/08

Gangsta Root Vegetables

9/18/2007

Rick and Martha make Phat Beets

1/2007

Bon Appétit; Dill-licious Picks

9/22/2006

Belly DuJour; Pickled Pleasure

9/2006

The Nibble; Pickled Pink

Summer 2006

Edible Brooklyn; What's in the Jar? (pdf)

7/11/2006

Good Morning America; Sara Moulton's Fancy Food Favorites

7/2006

Catskill Mountain Guide; Keepin' It Local, Folks! (pdf)

1/10/2006

Saveur; How We Get Pickled

12/21/2005

Global Province; Best In Class #385: Rick's Pickles

11/22/2005

Business Week; Not Your Grandfather's Pickle

11/20/2005

Yale Alumni Magazine; The real dill

8/11/2005

Gothamist; Just Picklin'

8/2/2005

The Poughkeepsie Journal; Produce Pickles Roker's Plate

12/10/2004

Food & Wine Magazine; Essential Gift Guide: "Crunchiest pickles, Bread-and-butter cukes to spicy green beans, all from Rick's Picks."

11/29/04

New York Magazine; Holiday Gifts 2004: "A pickle that packs a punch"

11/4/04

Time Out New York; Public Eye: Rick Field

10/27/04 - 11/04/04

New York Press; "Crispy is Job One: In the Buckets with pickle-man Rick Field."

10/04/04

New York Magazine; "Brine and Dandy: A 21st Century Pickle Man Arrives at Union Square."

07/13/04

Specialty Food Magazine; "Food Focus: The Comeback of the Pickle."

06/26/04 - 07/03/04

Time Out New York; "The Life of Brine: A new book - and a fresh batch of innovative dishes - have New Yorkers in a real pickle."

06/2004

O: The Oprah Magazine; "Picklish." (article below)

"Pickle merchants have sold their spears on New York's Lower East Side since pushcart days, but Rick's Picks - started in a studio apartment by an inventive pickler named Rick Field - aren't your grandparents' pickles. Unless your grandparents are Japanese-Indian-Polish-Mexicans who like to pickle everything from beets to cauliflower to Brussels sprouts in a mesmerizing array of spicy brines. O's three office favorites are Bee'N' Beez (bread-and-butter pickles amped up with dried cherries, coconut and ginger), Pepi Pep Peps (pickled roasted peppers infused with their own essence) and the truly spectacular Windy City Wasabeans (green beans in a soy-wasabi brine)."

03/2004 - 04/2004

MTV Magazine; "What the Dill, Yo?" (article below)

"Americans spend about $800 million on pickles every year, and Rick Field thinks it's a waste. "What you get at the supermarket is cucumbers in green juice," he says. "There's no love in the jar." Field aims to change that. In his kitchen, he boils and jars Rick's Picks (rickspicksnyc.com), a line of specialty pickles with names like Spears of Influence and Phat Beets. Ignore the too-cute monikers: Field's award-winning recipes - like soy-wasabi green beans - might help resurrect handmade pickle culture in a Wal-Mart world. "Art and food and reason blending together," he muses. "This is my representation of that in condiment form."

09/06/04

NPR; "Pickles Make a Comeback in Big Apple" (Weekend-Edition Broadcast).