Neighborhood of Brooklyn in New York City
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3 episodes with carroll gardens
2 episodes with carroll gardens
2 episodes with carroll gardens
2 episodes with carroll gardens
2 episodes with carroll gardens
2 episodes with carroll gardens
2 episodes with carroll gardens
2 episodes with carroll gardens
3 episodes with carroll gardens
In the heart of Carroll Gardens during the infamous 1977 New York City blackout, 17-year-old Dominick Ciscone was shot dead on a Brooklyn street corner — the only confirmed murder of that chaotic night. Forty-eight years later, his case remains unsolved. We unravel the mystery behind Dominick's death, exploring the culture of silence in tight-knit neighborhoods, the overwhelmed NYPD of the 1970s, the media's shifting focus, and the lasting impact of that night on a city already on the edge. Featuring archival reporting from The New York Times, Daily News, New York Post, and newly uncovered oral histories, this is the forgotten story of a murder in the dark.Be sure to Subscribe, Rate, & Review on Apple Podcasts, Spotify, and Audible!Support the show by becoming a sponsor on our Patreon: www.Patreon.com/NYMysteryMachineNYMM Merch! https://nymysterymachine.myspreadshop.com/Have a strange and/or paranormal story? Share it here!Don't forget to follow us on all the socials:Instagram:@NYMysteryMachine | TikTok:@NYMysteryMachine Bluesky:@nymysterymachine.bsky.social | X:@NYMysteries | Facebook:@NYMysteryMachine--THANK YOU TO OUR SPONSORS:AUDIBLE: Get a FREE 30 Day Trial by heading to www.AudibleTrial.com/NYMysteryMachineHUNT A KILLER: Receive 20% off your first Hunt a Killer subscription box at www.HuntAKiller.com with the code NYMYSTERYMACHINE at checkout!RIVERSIDE.FM: Looking to record podcast, but need software? Head to https://riverside.fm/?via=nymysterymachine
Dear wonderful readers,Today, we have the ultimate treat for you all! This week, two shameless sex writers on Substack sat down to share our personal experiences of what it's really like to publish the details of our intimate lives on the internet.Share the steam with a spicy-minded friend
Ice cream fans in Brooklyn, are likely familiar with Malai in Carroll Gardens, which is known for incorporating South Asian flavors into their ice cream. Founder Pooja Bavishi has written a new cookbook, Malai: Frozen Desserts Inspired by South Asian Flavors, and she discusses her story. Plus, listeners share their experience enjoying Malai ice cream and South Asian frozen desserts. Pooja is hosting a Make-Your-Own-Sundae Party & Book Signing at Malai tomorrow at 6pm.
Hello, makers! Super excited to bring you this episode with our pal, Catherine. Just a heads up, there are parts of this episode that are a little more visual as we give a shop tour. Click to watch instead!Brooklyn General Store has been the go-to place for crafty supplies of all kinds for NYC makers since 2002. We sat down with the Queen of Union Street, BGS owner, designer, maker, event planner extraordinaire–Catherine Clark. Get to know her maker journey, the story of how Brooklyn General moved from the waiting room of Catherine's midwifery office to the current location, how her and Aimée of La Bien Aimée became besties and more! Brooklyn General Storehttps://brooklyngeneral.com128 Union St, Brooklyn, NY 11231Brooklyn General Store is tucked away on a sweet block West of the Carroll Gardens and Cobble Hill neighborhoods and North of Red Hook. This commercial block on Union Street used to be a thriving shopping block for all types of foods and goods. Brooklyn General's home within the Old Frank's Department Store is a throw back to that era, with its preserved floor to ceiling shelves, rolling ladders and classic old wooden floors. The vintage interior is not reproduced, just uncovered, cleaned and painted.Brooklyn General Store was created in an effort to provide the highest quality materials to a community of devoted artists and craftspeople and to promote making things by hand through inspiration and education. Not only is it a place to feast your eyes and hands on glorious colors and patterns and textures but it is a place that respects and honors a time when a trip to the country store was a way of life. It is a place where a quick trip for a yard of fabric or a skein of yarn turns into an hour of sharing, teaching, inspiring and encouraging all the amazing and creative makers that are also out for that quick trip to the General Store... Following its mission to promote all things handmade, Brooklyn General offers a wide variety of classes in knitting, sewing, quilting, felting, spinning, rug hooking and embroidery. Classes are limited in size in order for students to have ample individual attention. Studio time with our fantastic BERNINA classroom machines is also available. BrooklynGeneral.com was created to share our carefully picked goods with all the creative souls outside of Brooklyn, NY.Music by Despatches.
Today we launch the WEIRDER TOGETHER Substackhttps://weirdertogether.substack.com/a hub for all creative projects we are involved in.Join our community of Beautiful Babies now and start receiving content in your inbox!https://weirdertogether.substack.com/We also celebrate the launch of the new Shamir/Ben Lee collab "God Honest Truth" OUT TODAY via Weirder Together and chat about our trip to NYC, Batsheva show for fashion week, hanging with Alexi Wasser, Ann Dexter-Jones and Naomi Fry, and reminisce about the time we brought lice to Michelle Williams' Carroll Gardens home.Listen to Shamir & Ben's "God Honest Truth" athttps://open.spotify.com/album/2s77eUXtzlpYCIKILLETc3?si=xipoZ2FMSSClNMaKgGuwew Hosted on Acast. See acast.com/privacy for more information.
In his State of the City address, Mayor Adams declared social media to be a public health hazard, at the same time that Florida is working on a ban for all teens under 16. Katherine Keyes, professor of epidemiology at the Columbia University Mailman School of Public Health, talks about what her research has shown on the good and bad effects of social media. Plus, Andrew Gounardes, New York State Senator (D, District 26 - Carroll Gardens, Cobble Hill, the Columbia Street Waterfront District, Dumbo, Dyker Heights, Fort Hamilton, Gowanus, Park Slope, Red Hook, South Slope, and Sunset Park), explains two new proposed state laws that aim to protect anyone under 18 online, including one which would prohibit social media companies from collecting and selling information and another which would curb features like curated algorithmic feeds.
Meet Leslie Steven Valles, named after the actor, Leslie Nielsen, a passionate and talented individual whose life has been a colorful canvas of creativity and self-expression, as a makeup artist and hairdresser. Born in Carroll Gardens, Brooklyn, with 7 siblings all told, 4 girls and 3 boys. Leslie quickly discovered his love for the transformative power of hairstyling, after completing cosmetology school, he began his career at Regis at the Fulton Mall in downtown, Bklyn and from there moved on to others in Manhattan, working in the East Village at Bang Bang, salon and Creations by Zoya for approximately 38 years. This all stemmed from the early days of experimenting with his sisters' girlfriends' Saturday night dancing experiences, all coming from his innate talents. Leslie embraced his identity proudly and beautifully with unwavering confidence, finding strength in the supportive community that surrounded him. His mantra has always been “be respectful and moral, while being who you are”. Though he considers himself an introvert, he has been fearless in self-discovery. Leslie embarked on a career that would become his life's passion. His artistic flair and attention to detail quickly garnered attention in the competitive world of beauty and fashion. His work became a testament to his ability to accentuate and celebrate the unique beauty in everyone. While having Phyllis Hyman playing in the background, Leslie is content with his life in the salon and being at home. He wants to a tee that says “I'm single and I want it this way, but not afraid to mingle” He's funny, quick thinking, infectious, warm and genuinely love his craft, earning a loyal clientele, respected withing the beauty. His journey serves as a testament to the transformative power of self-expression and the enduring impact of embracing one's true identity. --- Support this podcast: https://podcasters.spotify.com/pod/show/ozzie-stewart/support
Brace yourself for a captivating discussion with our special guest, Daniel Kaykov, a real estate development expert from the Renovation Group. We unravel the art behind his successful condo developments in prime locations such as Greenpoint and Williamsburg and explore his expansion into promising markets like Carroll Gardens, Sunset Park, Astoria, and Long Island City. Daniel shares his wisdom on adapting products to different markets, maintaining efficiency, and keeping them affordable for buyers amid fluctuating interest rates. We also give you a backstage pass to the construction side of things, revealing the challenges that come with excavating and laying foundations, as well as the importance of thorough planning, execution, and, above all, quality control. Daniel illustrates these complexities with his own experiences, offering an insider's perspective that could be invaluable for anyone interested in the industry. Follow Daniel: @renovation_group_nycFollow IPRG: @iprg_nywww.IPRG.com
Thousands of new students have joined the New York City school system since asylum seekers started arriving. New York City Council member Shahana Hanif (District 39, Cobble Hill, Carroll Gardens, Columbia Waterfront, Gowanus, Park Slope, Windsor Terrace, Borough Park, Kensington), also chair of the Committee on Immigration, breaks down how the city is meeting their needs and what more needs to be done.
Tenements, Towers & Trash: An Unconventional Illustrated History of New York City (Black Dog & Leventhal, 2017) is a comically illustrated chronicle of a young woman's exploration of the metropolis, its streets, shops, subway, garbage dumps and apartments (inside and out). A flaneur par excellence, cartoonist Julia Wertz, strolls through her beloved Greenpoint and Carroll Gardens , then over the Bridge to the East Village, up to Harlem, and the Bronx calling attention in cartoons and precise drawings to what you might overlook––curbs, pavements, lamp posts. fire alarms and building facades. She pops into old drug stores, and movie theaters, ever on the lookout for material evidence of the vanishing city. In recalling Kim's Video, Optima Cigars, and pinball, she risks lapsing into nostalgia. But in summoning up the lives of difficult, dangerous, and intrepid city women––abortionist Madam Restell, muckraking reporter, Nellie Bly, Typhoid Mary and the murderous Lizzie Halliday, she reminds us that especially for the gentle sex, “life back in the day” was not so great. James Wunsch, Emeritus Professor of Historical Studies, Empire State College (SUNY) Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
Tenements, Towers & Trash: An Unconventional Illustrated History of New York City (Black Dog & Leventhal, 2017) is a comically illustrated chronicle of a young woman's exploration of the metropolis, its streets, shops, subway, garbage dumps and apartments (inside and out). A flaneur par excellence, cartoonist Julia Wertz, strolls through her beloved Greenpoint and Carroll Gardens , then over the Bridge to the East Village, up to Harlem, and the Bronx calling attention in cartoons and precise drawings to what you might overlook––curbs, pavements, lamp posts. fire alarms and building facades. She pops into old drug stores, and movie theaters, ever on the lookout for material evidence of the vanishing city. In recalling Kim's Video, Optima Cigars, and pinball, she risks lapsing into nostalgia. But in summoning up the lives of difficult, dangerous, and intrepid city women––abortionist Madam Restell, muckraking reporter, Nellie Bly, Typhoid Mary and the murderous Lizzie Halliday, she reminds us that especially for the gentle sex, “life back in the day” was not so great. James Wunsch, Emeritus Professor of Historical Studies, Empire State College (SUNY) Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history
Tenements, Towers & Trash: An Unconventional Illustrated History of New York City (Black Dog & Leventhal, 2017) is a comically illustrated chronicle of a young woman's exploration of the metropolis, its streets, shops, subway, garbage dumps and apartments (inside and out). A flaneur par excellence, cartoonist Julia Wertz, strolls through her beloved Greenpoint and Carroll Gardens , then over the Bridge to the East Village, up to Harlem, and the Bronx calling attention in cartoons and precise drawings to what you might overlook––curbs, pavements, lamp posts. fire alarms and building facades. She pops into old drug stores, and movie theaters, ever on the lookout for material evidence of the vanishing city. In recalling Kim's Video, Optima Cigars, and pinball, she risks lapsing into nostalgia. But in summoning up the lives of difficult, dangerous, and intrepid city women––abortionist Madam Restell, muckraking reporter, Nellie Bly, Typhoid Mary and the murderous Lizzie Halliday, she reminds us that especially for the gentle sex, “life back in the day” was not so great. James Wunsch, Emeritus Professor of Historical Studies, Empire State College (SUNY) Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies
Tenements, Towers & Trash: An Unconventional Illustrated History of New York City (Black Dog & Leventhal, 2017) is a comically illustrated chronicle of a young woman's exploration of the metropolis, its streets, shops, subway, garbage dumps and apartments (inside and out). A flaneur par excellence, cartoonist Julia Wertz, strolls through her beloved Greenpoint and Carroll Gardens , then over the Bridge to the East Village, up to Harlem, and the Bronx calling attention in cartoons and precise drawings to what you might overlook––curbs, pavements, lamp posts. fire alarms and building facades. She pops into old drug stores, and movie theaters, ever on the lookout for material evidence of the vanishing city. In recalling Kim's Video, Optima Cigars, and pinball, she risks lapsing into nostalgia. But in summoning up the lives of difficult, dangerous, and intrepid city women––abortionist Madam Restell, muckraking reporter, Nellie Bly, Typhoid Mary and the murderous Lizzie Halliday, she reminds us that especially for the gentle sex, “life back in the day” was not so great. James Wunsch, Emeritus Professor of Historical Studies, Empire State College (SUNY) Learn more about your ad choices. Visit megaphone.fm/adchoices
Explore the charming neighborhood of Carroll Gardens, Brooklyn, in this captivating episode of The Pocket Explorer. Dive into the area's rich history, from its Dutch origins to its Italian immigrant heritage. Discover must-see attractions, including Carroll Park, historic brownstones, and vibrant street art. Uncover local artistic achievements at galleries like Court Tree Collective and marvel at colorful murals. Delight your taste buds with delectable food recommendations, such as Lucali's pizza, Frankie's 457 Spuntino's Italian cuisine, and Buttermilk Channel's American comfort food. Get the scoop on annual festivals, like Smith Street Soup Festival and Summer Strolls, and explore nearby neighborhoods like Red Hook and Gowanus. Experience NYC like a local in this comprehensive guide to Carroll Gardens.
Beth Ann Hopkins is an Actor, Singer, Director, Foley Artist and Country Mouse. After feeling embraced by the Carroll Gardens community of Brooklyn, she decided to co-found a theater company there entitled, SMITH STREET STAGE with her now husband Jonathan Hopkins. Twelve years, 20+ production and hundreds of performances later, she has been blessed to work on Queens, Fools, Warriors and Lovers and she wouldn't have it any other way. When honing her own directorial style, she enjoys the movement of theater, using View Points, Suzuki, Modern Dance, acrobatics, fabrics and a variety of other physical techniques. She longs for a future when live theater is well funded, when Artists have the time and space to create thoughtful pieces of work, and when the Parks Department will let her hang sails from the trees. Today, Daniella talks with Beth Ann Hopkins about adopting her son and her experience in the theater industry! Daniella and Beth Ann will dive into how she met her husband working in the theater (1:51), her adopted son Calvin Dean Hopkins (4:33), and making the decision to adopt (10:18). Beth Ann will also share her experience of her son's birth and adoption protocol (15:40). Beth Ann goes in depth about directing Measure for Measure in the current political climate (25:15), and her consciousness of her son's race (34:40). Daniella and Beth Ann discuss mothering as a community (44:50) and raising kids in NYC (48:20). Beth Ann gives us her thoughts on adopting older children (53:38), and her parting words for anyone looking into adoption (1:06:39). Learn more about your ad choices. Visit megaphone.fm/adchoices
We have been hitting the books and hitting road & rails! Emily had a week-long vacation on Martha's Vineyard and read a ton. She also visited Bunches of Grapes bookstore and FOUR libraries on the island – West Tisbury, Oak Bluffs, Vineyard Haven, and Edgartown. Chris attended a virtual event through the Beinecke Rare Book & Manuscript Library with Raymond Clemens who shared some of the earliest maps in their current exhibition, The World in Maps, 1400-1600. Check out the link in our show notes to watch Ray's presentation. We also had two delicious Biblio Adventures together. The first was a literal Couch Biblio Adventure where we sat on the couch at Book Cougars HQ and ate pizza while watching Malinda Lo's event at Simmons University. Her YA novel LAST NIGHT AT THE TELEGRAPH CLUB was this semester's joint read at Simmons. Days later we were riding the rails to meet Aunt Ellen at Grand Central in Manhattan. After hugs and a pit stop, we took the subway to Brooklyn where we spent the day walking around and experiencing bookish adventures and culinary delights. Stops included: The Center for Fiction, Smith Street Bagels, Books Are Magic, the Brooklyn Public Library at Carroll Gardens, and La Vara, where we were joined by Aunt Ellen's partner Chris. We topped off the day with an author event and saw Maggie O'Farrell talking about her new book, THE MARRIAGE PORTRAIT, at St. Ann & the Holy Trinity Church. It was a perfect day. We even had time to grab some pastries from Magnolia Bakery before boarding the train home. Lots of books, good food, and great company. Phew, this is a long episode blurb and we haven't even mentioned any books yet! We'll list our “Just Read” titles: CANNERY ROW – John Steinbeck THE FALL GIRL – audiobook narrated by Marcia Clark and Cathy LePard SMALL GAME – Blair Braverman SMALL THINGS LIKE THESE – Claire Keegan MAD WOMEN'S BALL – Victoria Mas (translated by Frank Wynne) LIBRARY GIRL: How Nancy Pearl Became America's Most Celebrated Librarian – Karen Henry Clark (illustrated by Sheryl Murray) DARK RIVERS TO CROSS – Lynne Reeves release date 11/8/2022 MISS GRIEF AND OTHER STORIES – Constance Fenimore Woolson (edited by Anne Boyd Rioux) OPEN WATER – Caleb Azumah Nelson LOVECRAFT COUNTRY – Matt Ruff THE SALT PATH – Raynor Winn (audio) THE LUNAR HOUSEWIFE – Caroline Woods If the blurb is long, you know the episode is long, too, but stick around to the end (or fast forward if you're crunched for time) to listen to our conversation with writer, graphic artist, English professor, and athlete KELCEY ERVICK. Her new graphic memoir THE KEEPER: SOCCER, ME, AND THE LAW THAT CHANGED WOMEN'S LIVES is fantastic! We give it four paws up. Check out this wonderful blurb from another graphic memoirist you may have heard of: “The Keeper is a triumph! Kelcey Ervick's rollicking visual storytelling makes this information-packed lesson in women's sports history both hilarious and surprisingly moving. Do not be deceived by her loose, exuberant drawings—the level of writerly control at play in this beautiful book is prodigious.” - Alison Bechdel, author of the New York Times bestselling Fun Home and The Secret to Superhuman Strength One more thing and then we're putting our noses back into our books! Reminder that our current readalong book is MURDER ON THE RED RIVER by Marcie R. Rendon. Please email us (bookcougars@gmail.com) if you would like to participate in the Zoom conversation on Sunday, December 4th at 7 PM (ET). We also have a discussion thread over on Goodreads.
The majority of the New York City Council members are new and are part of a class that is the most diverse and progressive in city history. Over the next year Brian Lehrer will get to know all 51 members. This week, Councilmember Shahana Hanif talks about her priorities for District 39, which includes parts of Kensington, Borough Park, Windsor Terrace, Park Slope, Gowanus, Carroll Gardens, Cobble Hill, and the Columbia Waterfront in Brooklyn. Catch up with all the interviews here.
Over the years there have been many trendy methods of naming your restaurant, from street numbers to creative abbreviations. I personally like when a business is straightforward, a book title that clearly describes its contents. Cafe Spaghetti does that, in a playful way, while leaving room for the diner to be wowed by just how serious this neighborhood Italian spot is about its food. We wouldn't expect anything less from our friend, chef, and owner Sal Lamboglia. Opened at the start of this month, Cafe Spaghetti in Brooklyn's Carroll Gardens is Sal's first step into ownership after many years amongst the talented teams behind Andrew Carmellini's Noho Hospitality group and most recently Bar Primi.Photo Courtesy of Lauren Roche.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
This week we have NYC Council Member Shahana Hanif! Shahana represents District 39, which includes parts of Kensington, Borough Park, Windsor Terrace, Park Slope, Gowanus, Carroll Gardens, Cobble Hill, and the Columbia Waterfront. She's also the Co-Chair of the Progressive Caucus and Chair of the Immigration Committee. We ask her questions about working with our NYPD-loving Mayor Eric Adams and how to get him to think about community safety in ways that don't involve more police officers and homeless encampment sweeps. After that, we go into some lightning rounds about other work that Shahana does as a Council Member. Sorry for the shortness of this episode! We were on a very tight schedule and tried to pack as many question as possible in the amount of time we had together for recording. As always, if you like the podcast, please give us a 5 star rating on Spotify or Apple. -- WHAT'S POLITICALLY ASIAN PODCAST? Two Asians talking about politics and the Asian American community to get more Asians talking about politics! Join comedians Aaron Yin (he/him) and Gerrie Lim (they/them) for 45 minutes-ish each week as they discuss current topics and events related to Asian Americans through the lenses of history, class, and advocacy. Think John Oliver's show, but there's two of us, and we're Asian. -- CHECK US OUT ON SOCIAL MEDIA: Our memes are so good Asian people will mention them when they meet us in real life. ➤ Instagram: https://instagram.com/politicallyasianpodcast/ ➤ Twitter: https://twitter.com/politicasianpod ➤ Website: https://politicallyasianpodcast.com -- INQUIRIES: politicallyasianpodcast@gmail.com -- SUPPORT US ON PATREON (currently fundraising for Canva Premium for even better memes and for episode transcription services): https://patreon.com/politicallyasian -- ALGORITHM? Chinese American Politics, Korean American Politics, Japanese American Politics, South Asian politics, Asian American politics, AAPI politics, Asian American Political Alliance, Asian American leader, Asian American Protests 1960s, Asian American policy, Asian leftist, Asian American leftist
Part 2 of our Season 1 and 2021 finale! Owner Mike Vacchrese and I continue our talk about his establishment, Travel Bar, in Carroll Gardens, Brooklyn. Mike generously gave over three hours to our interview, so I've broken it into two parts - make sure to listen to both! Travel Bar Brooklyn, 520 Court Street, Brooklyn, 11231 Travel Bar Instagram Travel Bar Facebook Travel Bar Twitter If you haven't joined the Patreon community, now is the time: you can now support the site and podcast for as little as $1 a month, plus new and improved benefits for the $2.50 and $5 a month tiers including exclusive content, free glassware after 6 months, and more benefits as the group grows such as barrel picks, live events, and more. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and Twitter, and subscribe to the newsletter on the website. Finally, please subscribe to the Whiskey Ring Podcast on your favorite podcast platform today! We're on Podbean, Spotify, Stitcher, Apple Podcasts, Google Podcasts, and most other major podcast platforms. Every subscription and listen helps us get sponsors, secure guests, and ultimately get more content to you. Thank you for listening and for supporting, and please enjoy my chat with Mike Vacchrese of Travel Bar Brooklyn.
Season 1 and 2021 finale! Owner Mike Vacchrese and I talk about his establishment, Travel Bar, in Carroll Gardens, Brooklyn. Mike generously gave over three hours to our interview, so I've broken it into two parts - make sure to listen to both! Travel Bar Brooklyn, 520 Court Street, Brooklyn, 11231 Travel Bar Instagram Travel Bar Facebook Travel Bar Twitter If you haven't joined the Patreon community, now is the time: you can now support the site and podcast for as little as $1 a month, plus new and improved benefits for the $2.50 and $5 a month tiers including exclusive content, free glassware after 6 months, and more benefits as the group grows such as barrel picks, live events, and more. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and Twitter, and subscribe to the newsletter on the website. Finally, please subscribe to the Whiskey Ring Podcast on your favorite podcast platform today! We're on Podbean, Spotify, Stitcher, Apple Podcasts, Google Podcasts, and most other major podcast platforms. Every subscription and listen helps us get sponsors, secure guests, and ultimately get more content to you. Thank you for listening and for supporting, and please enjoy my chat with Mike Vacchrese of Travel Bar Brooklyn.
The BYOB King! How Mark Iacono built Lucali's into an NYC institution brick by brick and bottle by bottleMJ's guest is a chef and owner of the one of the most sought after pizzerias in all of Brooklyn, Mark Iacono. Born and raised in Carroll Gardens, Mark Iacono grew up fully immersed in Italian American culture. He was a regular neighborhood kid. He enjoyed his grandmother's cooking, playing centerfield, and trips to the local candy shop with his father. Then in 2006 without any experience in the culinary arts or restaurant business, Mark opened his now iconic pizzeria, Lucali - its location in the very same storefront of the candy shop his father had taken him to throughout his childhood. Lucali has become a B.Y.O.B. destination for wine collectors — the front window is lined with empty Burgundy bottles, including a 1971 La Tâche. Mark's clientele include the likes of Jay-Z and Beyonce, Paul McCartney, and David Beckham. Mark has appeared in New York Magazine, Insider, the Today Show, Late Night with Seth Meyers and Netflix's Ugly Delicious. He hosted (3) seasons of Thrillist's Really Dough? series.Mark and MJ discuss the possibilities of unexpected culinary education and running a business in your childhood neighborhood. A huge thank you to Mark IaconoCheck out his restaurant at www.lucalibrooklyn.com Follow them on IG @lucali_bkThis episode's in studio wine:Le Redini2017 Tenuta degli Dei Dei Le Redini______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Paso Robles, that region of wine country with many diverse microclimates that allows for a stunning array of grapes to thrive in. It's made up of over 200 family owned wineries, making a beautiful variety of wines. Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.
October 31, 2021 The autumn has been long; and the weather, a mood. The leaves are perfectly gold here on the Gold Coast (that swathe of Brooklyn lining the East River - Cobble Hill, Brooklyn Heights, Boerum Hill, Carroll Gardens -- where the bourgeois-bohemian class reproduces) and soon I, William Staley (more commonly and phallicly known as Willy), will bundle my 8-month-old son into garb of a Gnome, and take him out into the fall crispness to experience his first Hallowe'en. But before I could go prepare to take candy from babies (it's a choking hazard) I had to endure a recording - something it seems more and more of my literary Brooklyn peers are subjected to these days. A man and woman appeared on my Zoom screen. They wanted to talk to me about A Man in Love, that is, the second book in the My Struggle series by Karl Ove Knausgaard. Shadowily (they were both backlit, in their respective lairs: the man, a Morningside heights railroad apartment; the woman, a half-finished suburban basement), they interrogated me about fatherhood, about my son's primordial essence. about carnivals. I answered gamely, and two and half hours later we still hadn't covered more than twenty pages of this book, this Struggle, but it was time for my son's nap and I begged to be allowed to end the call, to ply my son with his yarn tomato and squishy soccer ball in a bid to make him slumber, in preparation for this moment - his Halloween parade, his gnomic journey, his induction into the world of golden leaves and food co-ops. I rest for now. But something is tickling at the back of my brain. It's a line from the first page of this accursed donkey of a Norwegian's novel, which goes: "I have never understood the point of holidays, have never felt the need for them and have always just wanted to do more work." -- psst.... https://bookshop.org/shop/ourstruggle --- Send in a voice message: https://anchor.fm/ourstrugglepod/message Support this podcast: https://anchor.fm/ourstrugglepod/support
On today's episode of All in the Industry®, Shari Bayer is joined by two legendary restaurateurs in the backyard of Lucali in Carroll Gardens, Brooklyn. First, Mark Iacono, well revered pizzaiolo and owner of Lucali in Carroll Gardens, Brooklyn, which he founded in 2006 and has since received national recognition. Mark recently opened Baby Luc's, a new slice shop down the block from Lucali, plus, he's expanded his beloved pizzeria to Miami. Prior to finding Lucali, Mark worked in construction and focused on granite and marble fabrication. He has starred in multiple shows including Netflix's Ugly Delicious, The Pizza Show and Munchies. And, secondly, Billy Durney, owner of Hometown Bar-B-Que in Red Hook, Industry City and Miami, and Red Hook Tavern in Red Hook, Brooklyn. After almost 20 years in the security and private protection field, Billy fulfilled a longtime dream by becoming head pitmaster, opening Hometown in 2013 to great success, going on to further expansion. In 2019, he launched the popular Red Hook Tavern, and he has been featured in national media, including Good Morning America, The New York Times, The New Yorker, Food Network, and more. Today's show also features Shari's PR tip to find your people; Speed Round; Industry News discussion on the state of restaurants in NYC since the pandemic; and Solo Dining experience at landmark Gage and Tollner in Downtown, Brooklyn. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
The B-Team is back at the bar, putting down a couple pounds at Wing Bar in Carroll Gardens. Cory and Mark are winging it, debating flats or drums (10:30), sauce vs dry rub (15:30), if boneless wings are a thing (18:45), favorite flavors (22:45), the cognitive dissonance of the veggie plate (30:30) and more. They also have a memorable interaction at the bar (34:30), meet an honorary member of the B-Team and wrap up with Yelp reviews (46:15).
Estee Gordon interviews Owner and Wedding Dress Designer - Lauren Holovka of Le Laurier. Estee sits down with Lauren at her studio in Carroll Gardens, Brooklyn and they discuss fashion for your wedding day! Lauren is the creator and originator of "the dress before the dress" bridal robes and is paving the way of the industry, trademarking an item that is so important and special for your wedding day. They discuss the wedding industry, who Lauren looks up to and all the exciting ventures they are looking forward to. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/estee-gordon/message
April 22nd 2021: Two opinionated women in their late 30’s/ early 40’s hobble over to their respective computers. One is in Indianapolis, Indiana, the other in Carroll Gardens, Brooklyn- both areas where people have been known to “go on vacation and never come back”. The women find themselves amusing, and so have subjected the world to their podcast, “Life’s a Banquet”. In today’s episode these chrons have decided to take on the chilling topic of “Unsolved Mysteries”. But things take a horrifying turn as they most likely once again bring up Ben Affleck for no reason. Plus, they dare to ask the question that has mystified people for hundreds of years: “Who stole the cookies from the cookie jar?” So get out that metal detector, and start looking for Jimmy Hoffa, it’s Life’s a Banquet the podcast!Heritage Radio Network is a listener supported nonprofit podcast network. Support Life's A Banquet by becoming a member!Life's A Banquet is Powered by Simplecast.
New York City Council Candidate for District 39 (Cobble Hill, Carroll Gardens, Gowanus, Park Slope, Kensington) joins us to talk about his campaign & the left's objectives in City Council – plus new music, remembering Constance Demby, & more https://westforcouncil.com
This one is coming to you from BROOOOOOOKLYN! This week's guest is Tomer Blechman, chef/owner of Miss Ada's in Fort Greene and the newly opened Nili in Carroll Gardens. Miss Ada is an inviting neighborhood restaurant in the heart of Brooklyn's vibrant Fort Greene. They serve Mediterranean food with a twist and believe you me it is DELICIOUS. Blechman grew up in Israel, pursued a career in shiatsu therapy, and at the age of 28 transitioned into the culinary world. Miss Ada is a 3 time Michelin rated restaurant with a relaxed but vibrant environment. It's about community, it's about good food, it's about seasonal ingredients and it's about Fort Greene!
Kerry Brodie is a tireless entrepreneur, founder, and executive director of Emma's Torch, a non-profit that empowers refugees through culinary education. Kerry and I discuss her family's South African background, how that impacted her education and career, and ultimately how the idea for Emma's torch was born. This multi-faceted non-profit provides culinary training, interview preparation and so many others skills to refugees and new immigrants through their programs and cafe located in Carroll Gardens, Brooklyn. Kerry's work with Emma's Torch is changing lives and is so inspiring. To get involved or donate at https://emmastorch.org/
The guys got an early Christmas present in the form of a virtual visit from Other Half's Anthony Finley! Anthony is currently the brewery's brand manager (or something like it - no fleece vests, please), but he was involved with the brewery before it even opened its doors and subsequently has had his hands in just about every single facet of the company. We run through the history of the man (who wore a bucket hat JUST FOR US) within the brewery - from the taproom, to the centrifuge, to traveling across the globe. We also dig into the subject of authenticity, figuring out what relationships are worth keeping, and how Anthony's upbringing in Long Island and relationship to Brooklyn have helped make him such a keen judge of character. While this entire conversation with the Smoothest Man in Suds was an absolute pleasure, the best is most certainly saved for last, as Matty drops what's undeniably the best Three Bay the podcast has been blessed with: Pumpkin beers and Brooklyn rappers. C'mooooooonnnnnn.... ......................... .......................................... .................................................................Music: "Mountain Climb" by Jake Hill
CreditsHost: Maggie BlahaTheme music: “Thanks for the Memory” written by Leo Robin and Ralph Rainger, performed by Bob Hope and Shirley Ross in the 1938 film of the same name Have you ever considered the plastic bag? That’s OK, Maggie hadn’t either. At least she’d never considered or really noticed how they tend to get stuck in trees around the city. But some people, like the Carroll Gardens Plastic Bagman, make it their mission to rid NYC trees of bags and other debris. Maggie’s also never thought of plastic bags as artifacts that can tell us a lot about our social history. At least she hadn’t until she spoke with Glasgow-based artist Katrina Cobain about the online plastic bag museum she started earlier this year. In this episode, Maggie considers plastic bags from a few different angles to help us think about how we might, one day, rid the world of them. Want to check out the Plastic Bag Museum or donate a bag to the collection? You can do that, here. You can also follow them on Instagram @plasticbagmuseum. To see what the Plastic Bagman is up to or report a bag in the tree in the Carroll Gardens area, follow @plastic_bagman on Instagram. Want to consider plastic bags some more? Here are some resources I used for this episode: From Birth to Ban: A History of the Plastic Shopping Bag Plastic Pollution Reaching Historic Levels in the Arctic Plastic waste building up in the arctic eBay vintage plastic shopping bag search Single-use plastic bag ban might be tougher for men Tilting Tree Bags Bag Snaggers website YouTube video about bag snaggers Tweet of an add from grocery store owners upset by plastic bag ban Plastic ban critics fear chaos Reduction law details on state website Trash and overcrowding on Mt. Everest Gamer Archaeology You can find Thrift: What Your Garage Sale Says About You in a few different places on the internet. Choose how you want to follow and engage with us: Instagram: @thriftpodcast Facebook: @thriftpodcast And please be sure to rate and subscribe to the podcast on Apple Podcasts, which will help other people find Thrift. If you’d like to receive even more Thrift content directly in your inbox, consider signing up for the newsletter at https://thriftpodcast.substack.com. You can also become a paid subscriber to receive even more bonus content, plus early access to new episodes. There’s even a ‘The-world-is-on-fire’ discount running for the foreseeable future, which allows you to take 30% off of the original cost of a subscription plan, which you can get for $5/month or $30/year. The online thrift shop is slowly coming along, which you can visit on Poshmark at the handle @thrift_podcast. For more updates, you can follow the store on Facebook @thriftpodcastshop and Instagram @thriftpodcastshop.
Episode #164 Subject: Congratulations To Who? Host: Al Martinino aka Alpha Mike Word Of The Week: For nothing is secret that will not be revealed, nor anything hidden that will not be known and come to light. Luke 8:17 Intro: Host Alpha Mike welcomes the “Nation” to episode #164. How to contact us two websites,www.RaiderCopNation.com & www.RaiderCop.com. Alpha talks about the only three social media platforms we are on. Twitter: @RaiderCopNation Parler: @RaiderCop Facebook: @RaiderCopNation Alpha peeks in to hear the counting of ballots. The social network purge, don't get caught up. The elections lawsuit and three sheets to the wind. Join the ranks of the USCCA, just like 350,000 other Americans have, well it’s easy by texting, Raider to 87222, or click on the USCCA link below. As an affiliate of the USCCA, we get a small portion that help’s us providing new content and equipment. Main Topic: Born Carmine John Perico Jr, Aug 8, 1933, Brooklyn, New York Know as Junior plus other names Snake & Immortal Father, Carmine John Persico, Sr. and Mother Assunta Susan Plantamaura His father was a legal stenographer, middle-class family Junior's brothers which both were Capo's Theodore and Alphonse Turf, Carroll Gardens, Red Hook, Bensonhurst, Brooklyn Drop out from H.S. at 16 Junior became the leader of the Garfield Boys Street gang. The AAA of organized crime At age 17 Junior is charged with killing a rival gang member, charges dropped In the 1950s becomes a member of the Profaci Family, under Capo Frank "Frankie Shots" Abbetemarco Junior started off in the Porfaci clan with Bookmaking, Loansharking, Burglaries, Hijackings He would be arrested 12 times in the 50s spending only a few days Junior will start working with the Gallo brothers, which are also under Frankie Shots On October 25, 1957, Junior is called in on the hit of Albert Anastasia, along with the Gallos Nov 4, 1959, Profaci orders the hit on Capo Frankie Shot Abbetemarco which is carried out by Junior Frankie shots is killed on Profaci orders, for refusing to kick up monies to the boss The beginning of the Profaci/Colombo war breaks out, many believe the Carlo Gambino is encouraging the Gallos Aug 12, 1961, Junior earns the nickname people would not say to his face, "Snake" the name is giving by Frank Punchy Illiano, which would become a Capo of the Genovese family Sept 21, 1961, the Gallo crew gives Gambino Capo Aniello Dellacroce a beatdown. Dellacroce would become the Underboss of the Gambino Family 65-85 Junior is approached by Frank Costello out of friendship for Joe Profaci in switching sides from the Gallos to Profaci and giving Profaci info of the activities. Junior calls a meeting with Larry Gallo at the Saraha Lounge in Brooklyn, an attempt on Larry Gallo life is done as shown in the Godfather Movie Junior would be charged with the incident at the Saraha Lounge but the charge was dropped In 1962, Joe Profaci would die of cancer 1963 the Gallo bomb Junior's car, but Junior had his Cadillac re-enforce with steel prior 1963 after the bombing the Gallos shoot and hit Junior hitting him in the face, hand, and shoulder. The injury would affect Junior right arm for life 1963 Joey Crazy Gallo would be sent to prison ending the first Profaci/Colombo war 1963/64 Joe Colombo awarded the family by the Commission. Junior is made a Capo By the late 60s Juniors crew is one of the biggest and strongest in the Colombo family In 1971 Joey Gallo released from prison, war starts again June 28, 1971, Joe Colombo is shot placing him in a coma until his death on May 22, 1978 April 7, 1972, Joe Gallo is shot and killed at Umberto Restaurant in Manhattan. Joey Gallo was celebrating his birthday Junior is released from prison in 1979. Junior would spend most of his leadership in prison than out of prison 1984 the great commission case will convict Cosa Nostra bosses in NYC to 100 years. Junior would obtain 139 years 1986 at the sentencing of the commission case Junior is the youngest boss of the five families at age 53 at the time of the commission case, Junior was the boss of the Colombo family for the past 14 years, he would rule for a total of 47 years 1988 Junior appoints Capo Vic Orena as Acting Boss or Street Boss. Two years later Vic wants to become the official boss causing the 3rd Colombo war 1991 the LCN Commission refuses to back Junior as boss backing Vic Orena at the request of the Gambino family, "John Gotti" 1996 Junior son Alphonse and next boss is giving a life sentence for killing Orena's underboss Wild Bill Catulo By the end of the 3rd war, 12 members of the Colombo family are dead Junior will continue to be the boss of the family, until his death in 2019 Today the Colombos are lead by Andy Russo, Junior cousin, and will eventually be given to Teddy Persico, Junior's nephew. Song of the week: Angelina, Louis Prima Up Next: Cigar, Rusty, & Bananas #165 Become a member of the USCCA by hitting the link below or text “Raider” to 87222 @RaiderCopNews @TestEvery1521 Test Everything 5 minutes on the Power of God Instagram @day_with_milo Co-host of Raider-Cop Tube coming 2021 @raidercoppodcast Parler: @RaiderCopNation Facebook Twitter Spotify Stitcher PodBean YouTube TuneIn Join the Raider-Cop NATION Pistol Pete the Gunsmith Kilo Sierra’s Firearms Training or Investigation: Sepulveda inc #EmpanadaLadiesOfGeorgia Manifest Your Dreams With Moxie MatronApplePodcast GooglePodcast Pandora#JailsLASD #CACorrections #MDCR #NYPD #LAPD #LASD #MDPD #MPD #NYSP #NJSP #LVPD #Security #HCSO #PBSO #BSO #OCSO #PCSO #SFPD #DPD #HPD #SAPD #LCSO #FMPD #CCSO #NYC #NYCDOC #NJDOC #PPD #SLPD #CPD #TestEverything @RaiderCopNation #RaiderCopNation #TrainUp #o9TG #WiseGuySeries #TrainUpSeries #RollCallSeries #ThinkOuttaDaBox #SideBarSeries #BeLikeJack #Corrections Twitter @RaiderCopNation, Parler @RaiderCop, FaceBook @RaiderCopNation, Instagram @DayWithMilo, Tik Tok @RaiderCop,Youtube Free Music: Triumph by Yung Logos, Rodeo Show by The Green Orbs, Minor Blues for Booker E’s Jammy Jams, Happy Birthday Mambo, by E’s Jammy James. The Awakening Patrick jazz Space, The Current Blues, Blue Infusion, Front Porch Blues, Crazy Blues, Midnight Special, Super Blues, Bright Eyed Blues, Bleeker Street Blues, Olde Salooner Blues, Miles Beyond, D.J. Freedem, Causmic, Verified Picasso, Coyote Hearing, Diamond OrtizPatrikiosMusic: I'm Back by Eye of the beholder.This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
You may not know who Mark Iacono is but you will now. Mark is the man behind the best pizza joint in America, Lucali. Based in Carroll Gardens, Brooklyn, Mark makes a truly delicious American “pie”. With simple but authentic ingredients, no reservation line and no liquor license, he operates a tight ship.He recorded from inside Lucali (which pulled at my heart strings!) and we spoke about life in Brooklyn, we debated over what should/shouldn’t be on a pizza and whether you’re allowed to use cutlery when eating a pizza!The conversation took a HUGE turn halfway through. (The original chat lasted 2 hours!) Upon rounding off and saying goodbye, Mark wanted to continue the chat and we went on for another hour! We also had quite a bit of audio issues, so apologies for that. In the plot twist, Mark honestly discusses the life changing incident that happened to him in 2011, where he was stabbed 14 times.It was a real honour to sit down with him. You all know what a pizza fanatic I am, so spending time with the magician himself was such a pleasure! I cannot wait to get back to Lucali! @lucali_bk@crazysexyfood@hannahharleywww.crazysexyfood.com Music by @casnova____ This season of Crazy Sexy Food is sponsored by Keejays.Keejays is an independent, family-run business that has been making speciality sauces for professional chefs and home cooks like myself since 1985. My particular favourites are the Spanish Tomato sauce, with its added paprika, as well as the Tai Po chilli sauce to rev up my meals! Order my favourites as well as the whole collection from www.keejayssauces.co.uk
“By the time I got dressed and out of the house, a dance party erupted a few blocks away. People handing out booze on street corners. Two glasses of champagne […]
Frank Castronovo and Frank Falcinelli (aka "The Franks") have been operating a collection of restaurants in Brooklyn, NY, for many years now, starting with their Frankies Spuntino and including past classics such as Prime Meats and current joints like Frank's Wine Bar, Frankies Pantry & Bottle Shop, and F & F Pizzeria, all on the same block in Carroll Gardens. The Franks are also participating in S.Pellegrino's (our promotional partner) inaugural Destination Dining series, in which pairs of restaurants on the East and West Coasts exchange dishes for one week each. For more about Destination Dining, see the recent article about the program on Fine Dining Lovers.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
This week our guest (Male, Straight, 26, Carroll Gardens, Brooklyn) is still looking for that special someone. After having a pretty stable dating life, our guest talks about how he navigated quarantine dating, how boys transition between college and real life, generation gap dating, not having a type, and so much more! **If you are interested in meeting him- please DM @drinks.first ( https://www.instagram.com/drinks.first/ ) ( https://redcircle.com/shows/drinksfirst ) on Instagram or email drinksfirstpodcast@gmail.com. Specific instructions on how to match is under our highlight "How to Slide" on Instagram.** PLEASE SHARE, RATE, REVIEW, FOLLOW/SUB If you have any feedback or need to slide in my DMs find me (your host Ariana) on Instagram and Tiktok @ariana.nathani ( https://www.instagram.com/ariana.nathani/ )
On today's episode of All in the Industry®, Shari Bayer is joined by Gary Obligacion, General Manager at Post Ranch Inn in Big Sur, CA. Gary has enjoyed a career in luxury hospitality spanning more than 30 years, from a back-of-the-house position at the famed Chez Panisse while a student at the University of California at Berkeley, to food and beverage management roles at San Francisco’s Ritz Carlton and Mandarin Oriental; and being recruited by Coast Luxury Management to help manage food festivals, like Pebble Beach Food & Wine. Prior to Big Sur, Gary's role was Director of Service Operations for Chicago’s Alinea Group, including its namesake Michelin 3-Star-rated restaurant Alinea. Today's show also features Shari's PR tip; Industry News discussion, including COVID-19; and Solo Dining experience at F&F Pizzeria in Carroll Gardens, Brooklyn, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep All in the Industry on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Gary Obligacion.All in the Industry is powered by Simplecast.
This episode concludes season 2 of the podcast. I talk with Jeff Ogiba—one of the co-owners of Black Gold Records in Carroll Gardens, Brooklyn—about what his hopes are for his business and the city after we start to reopen. You can find Thrift: What Your Garage Sale Says About You in a few different places on the internet. Choose how you want to follow and engage with us: Instagram: @thriftpodcast Facebook: @thriftpodcast Twitter: @thrift_pod And please be sure to rate and subscribe to the show on Apple Podcasts, which will help other people find Thrift.
EPISODE 318 Moonstruck, the 1987 comedy starring Cher and Nicolas Cage, not only celebrates that crazy little thing called love, but also pays tribute to the Italian working class residents of the old "South Brooklyn" neighborhoods of Brooklyn Heights, Cobble Hill and Carroll Gardens. Listen in as Greg and Tom recap the story and explore the many real New York City settings of the film -- from the glamorous Lincoln Center to the still-gritty streets of 1980s Little Italy. While the film's most recognizable location (the townhouse on Cranberry Street) is still with us, other places like the Cammareri Bros. Bakery are no longer with in business. This podcast can be enjoyed both by those who have seen the film and those who’ve never even heard of it. We think our take on Moonstruck might inspire you to look for the film’s many fascinating (but easy to overlook) historical details, so if you don’t mind being spoiled on the plot, give it a listen first, then watch the movie! Otherwise, come back to the show after you’ve watched it. Also: Announcing the Bowery Boys "Safe At Home" Listener Challenge Take part in a future Bowery Boys: New York City History podcast! We're looking for stories about feeling at home in New York City. As we discuss at the beginning of the show, we're looking for stories about "home in New York" from native New Yorkers, those who have moved to New York, and those who only visit New York. Just call our Bowery Boys hotline and record a message. Our number is (844) 4-BOWERY. Messages can be up to one minute long. Be sure to leave your first name and the city you’re calling from. And we’ll include as many stories as we can in our upcoming show. Thank you! Support the show.
PostFace, émission littéraire présentée par Caroline Gutmann qui reçoit Colombe Schneck pour son livre « Nuits d'été à Brooklyn » paru aux éditions Stock À propos du livre : "Nuits d'été à Brooklyn" paru aux éditions Stock « Appelons-le Frederick, il a 41 ans, il est professeur de littérature, spécialiste de Flaubert, marié, père de Lizzie, 15 ans et vit, au moment des faits, l'été 1991, dans une jolie maison en briques à trois étages dans le quartier de Carroll Gardens à Brooklyn. Frederick trompe sa femme. Sa maîtresse s'appelle Esther, elle est blanche, juive, parisienne, évidemment plus jeune. Elle vient de terminer ses études de journalisme. Elle est en stage de trois mois à New York. Cet adultère est un évènement minuscule, mais la vie personnelle est plus importante que les mouvements du monde, tant qu'on a la capacité d'y échapper. » Pourtant ce sont bien les mouvements du monde qui vont rattraper Frederick et Esther. Août 1991, à Crown Heights, un quartier résidentiel de Brooklyn, un juif renverse accidentellement deux enfants noirs qui jouent de l'autre côté de la rue. L'un d'eux est tué sur le coup. Ce quartier où cohabitent difficilement les deux communautés se retrouve très vite à feu et à sang, les rues résonnent aux cris de « morts aux juifs » et « vive les nazis », les magasins sont pillés et les voitures brûlent. Pendant que la réaction policière tarde à venir, Rabbins, révérends, mères de famille, journalistes et simples citoyens s'affrontent, cherchant la faute et la violence dans le regard de l'autre. L'histoire d'amour entre Esther et Frederick ne survivra pas à ces événements qui les opposent jusqu'à la rupture. Esther ne s'en remettra pas et passera 25 ans à ressasser son amour perdu et à essayer de comprendre ce qui s'est joué lors de cet été 1991. Ce livre est le récit de sa quête pour répondre à la question posée un jour par son amant : Pourquoi ne pouvons-nous pas nous aimer les uns les autres ? Le roman, écrit d'une plume alerte et qui touche toujours juste, que tire Colombe Schneck de ces événements bien réels transporte autant qu'il questionne sur les thèmes malheureusement actuels du racisme et de l'antisémitisme mais toujours en nous parlant la langue universelle de l'amour et de l'espoir. Romancière, Colombe Schneck a notamment publié, chez Stock, L'Increvable Monsieur Schneck (2006), Val de Grâce (2008), Les guerres de mon père (2018), et aux éditions Grasset, La Réparation et La tendresse du crawl, traduits dans plusieurs pays.
Welcome to Episode 37! Conrad Life Report is a podcast about life, including digital media, music, books, food, drink, New York City, and more. Episode 37 topics: Intro theme: none, Cincinnati trip, Dad health update, flying from Newark, Kroger Marketplace bar, The Party Source + Braxton Labs in Bellevue, Kentucky, The Hi-Mark in the East End of Cincinnati, Super Bowl LIV at Bryan's house, listening to football on the radio, Pinhook bourbon, Travel Bar in Carroll Gardens, 'Living Proof' article in the New Yorker, Huey Lewis article in Esquire, Freak Flag Flying podcast, Bonny Light Horseman, New Petal Instants by Arbor Labor Union, Esperanza NY, outro music: none.
## NYCCR 444 *best of NYC Crime Report with Pat Dixon* guests: Radio Tatas, Nate Fridson, Bob O. Kurlan Radio Tatas (Natalie and Lala) discover NYCCR. Radio Tatas narrate a classic NYCCR clip in which host Pat Dixon and guest Nate Fridson discuss various aspects of the Hebrew practice of metzitzah b'peh (the ritual sucking of the blood off the penis of a newly circumcised baby by the mohel) which has been linked to herpes in ultra-Orthodox infants, even causing death in one baby. baby dies of herpes from ritual circumcision https://abcnews.go.com/Health/baby-dies-herpes-virus-ritual-circumcision-nyc-orthodox/story?id=15888618 Bob O. Kurlan and host Pat Dixon cover the bizarre death of a 20-yr-old man who committed suicide by jumping down into the track bed at an elevated platform in Carroll Gardens, laying his head on the track and beheading himself courtesy of an incoming F (or G) train. That's followed by a conversation about the arrest of a young woman, following her false report of a rape implicating 2 college football players. She was charged with falsely reporting a crime and falsifying evidence, a felony.
Shelbi & Cathy take their chat to Carroll Gardens for an evening of Ratatouille references and rustic chic vibes.
When Katia Kelly inherits a sacred family heirloom - her mother's recipe book filled with hand-written recipes and notes - it opens up a discussion about the important role home cooking plays in helping preserve one's history and culture. Over a pot of English breakfast tea, we discuss Katia's journey from Germany to France and then the United States, where she eventually settles in the sleepy neighborhood of Carroll Gardens in Brooklyn, New York. From condensed milk to linzer torte, we learn about the way recipes can represent a progression of our lives. Katia teaches us that no matter how much changes in the world around us, we can always stay connected to our memories and life experiences through the simple act of cooking. Episode notes: https://www.peddlerjournal.com/episode-1 The House Specials is a podcast brought to you by Peddler Journal, produced by Shirley Cai, theme music by Scout McKinnon, music in this episode by Blue Dot Sessions (https://www.sessions.blue/), tile artwork by Satsuki Shibuya. --- Support this podcast: https://anchor.fm/peddler-journal/support
After a long career in pub-bartending while pursuing degrees in Art History and Graphic Design, Amanda Elder joined the opening team of cocktail bar Pouring Ribbons in 2012, and subsequently also began bartending at the East Village agave haven, Mayahuel. As former Creative Director at Pouring Ribbons, Amanda was responsible for designing the bar’s initial thematic menus (Route 66, Silk Road, Moody Authors) as well as spearheading Pouring Ribbons 80’s Night, a monthly reimagining of classic drinks from the 1980’s that welcomed a series of guest bartenders. She went on to join the bar teams at both Leyenda in Carroll Gardens, and Donna in Williamsburg. Amanda is currently a member of the spirits team at Skurnik Wines & Spirits in Manhattan where she focuses on spirits and cocktail education, as well as design. Amanda also continues to freelance in hospitality design.
Episode 222 - Robbie Wendeborn, Svendale Brewing Happy Monday, Thieves! We’re welcoming Robbie Wendeborn from Svendale Brewing to the show this week. Robbie’s the head brewer at this new-ish Hudson Valley-based brewery which recently opened a tasting room in the Carroll Gardens section of Brooklyn. Before brewing at Svendale, Robbie worked at Ska Brewing in Durango, Colorado, and Tin Roof in Baton Rouge, Louisiana. Tune in and let us know what you think!**Want to support us? We have launched a PATREON Page. Click here to let us know you care!**As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS!You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!!Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.
On this special mini-episode we broadcast live from Other Half Brewing in Carroll Gardens off of the Smith and 9th Street Elevated train stop. We talk about Juicy IPA’s new drops and old standards from the innovative, coveted and sought after brewery, as well as a recent collaboration with Equilibrium. In the process we pick up cans of OtherHalf x Equilibrium Shook Ones Pt.2 , Forever Simcoe , Triple Citra Daydream , Go with the Flow , All Citra Everything and Feels Like Outer Space.. While sampling Melon Bellini Imperial Berliner Weisse and Orange Sherbet in the tap room next door! Beer drops are every Tuesday and Saturday throughout the Summer, with the occasional drop on Fridays! Thank you Other Half and John at Beer Run NYC (203 west 19th Street) The following has been brought to you by Alex Chad and Ryan!
In this episode of HeyBK, Ofer sits down with Chad Dickerson, the former CEO of Etsy, a multibillion-dollar online marketplace for handcrafted goods based in DUMBO. Chad left Silicon Valley for the young startup in 2008 and led the company - through many hurtles - to become one of NYC’s greatest Tech success stories. Along the way, Chad, who’s originally from North Carolina, fell in love with Brooklyn and in just 11 years found a community in Carroll Gardens.
Steve sits down with Mark Iacono, owner/founder of Lucali, one of New York City's most revered pizza joints. Iacono designed his Carroll Gardens restaurant to resemble a pizzeria from the 1940s. Everything may look old, but it's all new. His handmade, wood-fired oven is the star attraction - more curved than domed - and some of Brooklyn's most majestic pies emerge from its stone deck.
I am constantly on the lookout for good neighborhood restaurants. The kind of restaurants that treat me like a regular even if I'm not; where the host greets me warmly even when it's really crowded; where the food is consistently serious and reasonably priced; and, most of all, where I feel well taken care of at all times. So when I read Kindness & Salt: Recipes for the Care and Feeding of Your Friends and Neighbors by Doug Crowell and Ryan Angulo, who own Buttermilk Channel and French Louie, two terrific neighborhood restaurants in Brooklyn, I knew they'd be great guests to have on Special Sauce. And I wasn't disappointed. Both Doug and Ryan fell in love with restaurant work right away. For Ryan it was antidote to high school; he started washing dishes at a country club when he was sixteen. "I hated high school," Ryan says, "I wasn't into sports. I got into the kitchen, and I felt right at home." On Doug's first day in a kitchen, he was asked to go through a crate of live lobsters and separate the bodies from the claws. "So I never had seen that done anywhere else before, but it's not easy to take a lobster's claws off while they're still alive and it's a pretty messed up thing to do," Doug recalls. "And they were flopping all over the place and snapping at me. That was a trial by fire...But I loved it." When they decided to open a restaurant in the Carroll Gardens neighborhood of Brooklyn together, they had a specific kind of restaurant in mind. As Doug says, they wanted it to be "sort of a hub of the community as well as being one restaurant for all occasions. So a place where you can go with your kids and also come back for a fancy dinner. That's when I know we've really succeeded, is when see those same parents who came in with a high chair and they're back for their anniversary." And while that may seem like the perfect definition of a neighborhood restaurant, I asked Doug to expand on the idea, and he said, "I think it's a place that if you live near the restaurant, that you can come back to multiple times in a week and have different experiences from the menu and from the service, and from the drinks and everything. You can come in and have dinner by yourself; you can come with your family, you can come with your kids. Because a neighborhood restaurants means that you get a lot of people from the neighborhood regularly, and they can't really do that if it's just a tasting menu restaurant or it's a steakhouse." There's lots more to dive into in this week's episode of Special Sauce, like the secret (or non-secret) of Ryan and Doug's superb fried chicken, so I hope you tune in. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/02/special-sauce-doug-crowell-ryan-angulo-1-1.html
In this time of giving, Andrew sits down with Alex Harris, the executive chef of Emma’s Torch, a not-for-profit Carroll Gardens, Brooklyn, restaurant and school that teaches refugees English language and culinary skills in a fully functioning restaurant, then helps place them in jobs. It turns out that Alex’s life and career—he went to engineering school and was once on a lucrative career path in the pharmaceutical industry before working for companies like Danny Meyer’s Union Square Hospitality Group—were the perfect preparation for his current, unique position. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast.
Check the full version of these reports and individual reports at: https://www.newyorkmarketreports.com This episode is brought to you by: http://www.theratnerteam.com Welcome to the Brooklyn Multi-Family Sales Real Estate Market Report for the 1st quarter of 2018. Whether you already own or you’re looking to buy into the City’s fastest growing market, we’ll keep you up to date. You’re listening to New York’s Real Estate Market Update from the Ratner Team. Home of the Nets and 2.6 million other New Yorkers, Brooklyn’s multifamily market has been on a rise compared with same quarter last year. Brooklyn’s Multifamily market rose 18 percent from 2017’s first quarter reports, with sales volume this quarter coming out at $1.3B. Square-footage pricing also increased, up 18% percent from last year to $397 dollars on average. Average selling price went up, to $366,000 – a difference of 18% percent from this time last year. Total transactions were a bit less, down 7% percent to 436 in 2018’s first quarter. The Multifamily market is trending progressively higher in the past years first quarter. Brooklyn’s top sales are still numbers to marvel at. The top sale of 2018 can be found in Prospect Heights: 461 Dean Street sold for a cool $156,000,000 in March. At a $468 a foot Even that enormous price, however, doesn’t garner many square feet in the most opulent neighborhood of Brooklyn. The top ten most expensive neighborhoods this quarter were as follows: Carroll Gardens, with townhouses, brownstones & beautiful parks, tops off the list at an average of $910 per square foot. Cobble Hill comes in second at $856, with Boerum Hill coming in third at $758. Park Slope listed at $696 per square foot, Williamsburg at $626, Brooklyn Heights at $570, Prospect Heights at $558, Clinton Hill at $483, Greenpoint at $479 and, tenth but certainly not least, the Fort Greene area averaged in at $450 per square foot. Bed-Stuy was the winner for the highest volume of Multifamily sales this quarter again at 61 total sales, with East New York close behind at 40. Bargain hunters, check out Bensonhurst attractive average price per square foot, just $180. You can visit our website, www.NewYorkMarketReports.com, to download the full version of this report, as well as take a closer look at the individual neighborhood reports. If you like this information, the best way you can support us is with a 5-star rating. Share it with someone you know, and subscribe. We’ll put out new content and a whole new report every quarter. You can also find us on Facebook, Instagram & YouTube. Interested in getting a free market analysis of your Brooklyn property, renting your vacant apartment, or simply acquiring an investment property? Email Us at Contact@TheRatnerTeam.com. We’re full-time professionals and always here to help! Thanks for listening. Don't forget to check our Brooklyn Made Blog and The Brooklyn Made Show. http://www.TheBrooklynMadeShow.com http://www.BrooklynMade.Blog
Chef Stephanie Izard has been a Top Chef, an Iron Chef, and a Food & Wine Best New Chef. She runs three of Chicago’s hottest restaurants: Girl & the Goat, Little Goat Diner, and Duck Duck Goat in Chicago. She’s a mom, wife, dog owner, and sunny human being. And now she’s author of Gather & Graze, a new cookbook filled with craveworthy recipes, from Pork Belly Frittata to Miso-Butterscotch Budino to Sweet Corn Frozen Nougat. She stopped by to talk about her book and the ingredients she swears by (fish sauce, soy sauce, blue cheese…), and explains her fondness for kids of the goat and human variety. Also joining us is Gabi Vigoreaux, baker and culinary director of Smith Canteen, the coffee shop in Carroll Gardens, Brooklyn. She talks about life at the Good Housekeeping test kitchen, Cuban bakeries in Miami, and turning the royal wedding cake flavors into a donut. Thank you to Le Cordon Bleu and Bob’s Red Mill for sponsoring today’s show. Radio Cherry Bombe is powered by Simplecast
The Vintage BakerMore Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream JumblesBy Jessie Sheehan Suzy Chase: Welcome to the Cookery By The Book podcast with me Suzy Chase.Jessie: Hi. I am Jesse Sheehan and I have written a cook book called The Vintage Baker that I am very, very excited to talk to Suzy about.Suzy Chase: Your vintage baking booklet collection inspired you as you wrote this cookbook. Tell us a little bit about your collection.Jessie: Sure. So it was over ten years ago that I first discovered these booklets. I'm actually a former lawyer which I kind of try to keep a secret, but I'm just gonna come right out and tell everyone right now and I was on this extended, I joke, this extended maternity leave whereby I had left to have one child and then I left to have another child and then I never went back. So I sort of had my kid, left my law firm and never returned and after my second child was about a year old I loved being at home with my kids but I also didn't love being at home with my kids and wanted to find something to do that would take me outside of the home and I didn't want to go back to being a lawyer and I had started working as a junior baker in a bakery in Red Hook Brooklyn where I live called Baked. I had sort of just walked in the door and said, "Please hire me. I don't really know anything, but I will be a hard worker and I really want to learn what you guys are doing here," they of course looked at me like I was a crazy person, because what kind of mom does that or person of a mom's age does that, but long story short, they took me in as an intern. I started baking with them and it was around that same time that I was with ... One of my kids was, I don't know, in an art class somewhere and I was strolling around Cobble Hill with another one of my kids and stumbled, or Carroll Gardens and stumbled upon this junk shop that had all these amazing booklets in this barrel, not barrel, but basket on the floor of the shop and I zoomed in with the stroller and grabbed a bunch of them. They have these incredible covers with cakes on them and ice cream and candy and the illustrations are just so whimsical and at least for me very kind of provocative and exciting. I grabbed a bunch of these booklets and took them home and the rest was history. I started working with the booklets just at home, making things from them. Being inspired by them while still working at Baked and learning the craft of baking as it were. The booklets are special. Their recipes tend to be ... They're not the most ... It's funny I was just listening to your podcast with the woman from Betty Crocker and that new cookbook.Suzy Chase: Yes.Jessie: And she was talking about how you really have to change the flavors of these old recipes for our 21st century palette and that is absolutely true. What I would find ... What I loved about the recipes is they're full proof. They've been tested. They really are tried and true, but they may not have the kind of pizzazz that you want them to have. So I think she mentioned this, and I'll mention this, like almost no recipes call for salt. She mentioned things being too salty. I actually never found anything to be too salty. Although she was talking about savory and I'm talking about sweet, but 90% of the recipes don't even call for a little bit of salt as we all know a little bit of, not that we all know, but a little bit of salt will help bring out other flavors, so you kind of need salt not to make something salty but to make something flavorful in general. So things like that, or even vanilla. You know maybe they would call for a teeny bit of vanilla or none whereas so many baking recipes today obviously call for that or some kind of flavoring like that. Just having fun with the booklets at home, making the recipes and thinking about well that's good but not great. How can I make it better? That was what got me started playing around with them and at Baked, at the bakery where I was learning my craft as it were, they're style is very like Americana and old school and big billowy cakes and big chunky cookies and cupcakes and scones and sticky buns and coffee cake and all of that. Those are all recipes you're gonna find in these booklets. So it was sort of this kind of perfect storm of finding the booklets, beginning to be a baker at Baked and then the journey that that took me on to where I was able to pitch this idea to ... I wrote a book called Icebox Cakes before I wrote this book and I was able to pitch this idea about booklets to my editor who worked with me on Icebox Cakes and she loved it. So it was that's maybe too long winded an answer, but that's where booklets came to be part of a book.Suzy Chase: It's never too long winded.Jessie: Okay. Good.Suzy Chase: So what years were these booklets put out and who put them out?Jessie: So, sure, so they ranged or at least the ones in my cookbook, the one's that I'm using are from the late 19th century like the 1890's though, I think I have a McCall's booklet in there from the 1970's, but I would say mostly the heyday of the booklets would be like the 20's, 30's, 40's, and 50's. Essentially ingredient companies like Domino Sugar or Swans Down Cake Flour, or appliance companies like Frigidaire would distribute these booklets when a customer bought a bag of sugar or bought a refrigerator and the booklet's called for the ingredient or the appliance being purchased in all of the recipes. So obviously with the Frigidaire book, every single thing was gonna be something that you needed to make cold, whether it was ice cream or some kind of pie. Then if it was Swans Down Cake Flour, everything in there calls for Swans Down Cake Flour and the booklets were and amazing advertising tool. They encouraged the women to use the product. They, depending on the era in which the booklet was published, kind of the message to the homemaker as it were, would differ, for instance during the depression the message would be let's talk about how frugal you can be. You can use our product and you can make these things and you're gonna save money in the 20's earlier on there was a, I forget the exact date, but there was a pure food health law passed. I'm bastardizing the name, but something like that. During that period of time, all the recipes were supposed be good for you. So it would be like you must buy this kind of Knox gelatin because it's gonna make sure that you never get a cold or that you have strong bones or whatever it is. Then in the 1950's, which I just love, it was all about, I mean very sexist, but I love it anyway, just all about the glamour associated with cooking. So suddenly cooking went from something that your chubby granny was doing with an apron on, like to be frugal in the 20's. Now the pictures were all showing these glamorous gorgeous woman stirring up a souffle and how excited your husbands gonna be when he gets home and there's a souffle on the table. So the booklets were just this amazing advertising tool and for the collector today, just this amazing sort of look into Americana and history and also food history and they offer so much as well as, just something that I love about them, which is just these like amazingly yummy unusual recipes. When I was picking recipes for the book, what I tried to do is sometimes I was just picking things that I just love like, of course I'm gonna have chocolate cake with a seven minute frosting, 'cause I love that, but also tried to pick things the booklets and if it wasn't the booklets, it was the time period had ... They were just the most wonderful names for different treats. For instance like the sea foam ... the seven minute frosting in my book is made with brown sugar and called sea foam frosting 'cause that's what it was called back in the day and I just adore that or fig newtons were called fig pincushions or almond cookies that kind looked like a sand dollar. You place three small slivered almonds on the top of the cookie, those are called sand tarts. So I was just in love with the names and so chose some recipes in the book because of the names that they were given in the booklets and some because I love them and some because they were just so ubiquitous and you just felt like I can't really write a cookbook based on these booklets unless I put in a coffee cake because every booklet has a coffee cake.Suzy Chase: Speaking of names, I never knew sticky buns had so many derivations like rolls…Jessie: Oh I know. That's a great one. So in my book they're called pecan curls 'cause that's what they were called, but yes they had a variety of different names and it's just again it's just so ... I found that really fun and special just to see how creative and different what the stapes, not staples, but the things that we love to eat. These baked goods that we love to eat. All the derivations of their different names.Suzy Chase: And they were called curly Q's, isn't that cute?Jessie: Yes. It makes so much sense right? Because that's the shape.Suzy Chase: Totally.Jessie: We just called them buns, but really there should be some reference to the way you make the dough and how you roll up the log and it is a curly Q.Suzy Chase: Yeah. They're so not a bun.Jessie: I know right? True. It's true.Suzy Chase: When did you realize that you had a passion for recipe development?Jessie: Oh good question. I would say what purchasing all those booklets early on brought me was not only this exciting connection between the more modern version of these old school desserts that I was learning to make at Baked, but also my own efforts at home to kind of twist and tweak the recipes myself and I almost feel like doing that at home encouraged me to think about development in a whole different way. I was so committed to just learning how to do things. I'm a rule follower and I kind of, which is probably why I like to bake, I don' mind if you don't have to ... I'm not one of those people that always wants to, "shake it up" and put my own label on it. I'm like, what, here's a recipe I'm gonna follow it. Anyway, working at home with the booklets definitly inspired me to play around a bit more and then what was amazing about the opportunities that I ended up having at Baked, at the bakery is that Matt and Renato who own the bakery and are the founders began writing their own cookbooks and they needed a home baker to test their recipes, 'cause they wanted to make sure the recipes worked in a home kitchen and everyone I worked with was a true on professional, who'd gone to cooking school. So I was a perfect person to test the recipes. Then from testing, I started developing recipes for their books. So definitly it was my work with them and the bakery that gave me my first opportunities to do so, but that was sort of coupled with my own kind of experimentation at home.Suzy Chase: I love that you referenced the 1942 booklet, My Bananas, How To Serve Them on the chi banana fritter page.Jessie: Oh.Suzy Chase: In that booklet, it recommends serving banana fritters for dinner with roast beef and cauliflower.Jessie: It's crazy.Suzy Chase: I mean that's hilarious.Jessie: Yeah. That was really fun too. I didn't spend, it's funny, I definitly brought that up in that head note to that recipe, but there was crazy things they wanted you to do with some of these sweets and particularly the jello booklet. I had this amazing recipe that was actually cut. By the time it's time to put the whole book together often you have to cut a few recipes to make everything fit once design gets involved in how it's gonna look, but I had a recipe for whipped jello, which is actually this amazing concoction of jello that you end up before it's really hard, it's just starting to set up, you add a lot of whipped cream to it and whip it up and it's almost like this delicious fruity mousse. I fell in love with the name whipped Jello. I saw it everywhere. I have a lot of jello booklets and so I saw it in all of my booklets and I was like this is absolutely going in my book and then I did my twist and tweak for that recipe 'cause all the recipes in the book are, I say I twisted and tweaked them for the 21st century baker. The twist and tweak was that you just make the jello from scratch. You just are buying gelatin and I had ... The recipe was a passion fruit whipped jello and you bought passion fruit juice and gelatin and it was this amazingly light fruity deliciousness, but I forgot why I went ... Oh, I know why I went on that tangent. But the jello booklets are an amazing example of things like this banana booklet where you're like, "Huh, you want me to serve jello with what?" We think of jello as a sweet thing that maybe we had for dessert in elementary school in school lunch. Do you know what I mean? Not something that you're serving as a main course as it were. The jello booklets are just, not go off on a little riff on the, are just some of the most extraordinary. There's one maybe from the 1920's which is literally like a story. On the first page a woman marries her young husband and is very fearful about the first meal she's going to make for her in laws and but jello saves the day, because she makes them jello and then her husband calls her at 6:00 pm and says, "I'm bringing folks home from the office. Is that okay?" And she panics, but then she makes them jello and it literally takes you through the milestones of this woman's life. Dinner party with the husband's friends from work, the in laws, the baby comes, the baby's first birthday, you know all the ways up until she's having tea and she's a granny and every occasion is marked with jello and I just think that is like beyond amazing. I love that booklet so much.Suzy Chase: Here's a clever piece of vintage advise. For even browning and less browning, bake your cookies on the back side of a rimmed baking sheet. Why is this?Jessie: OH, the idea is for the ... It's better ... What do they call it? It's almost ventilation for the cookies as they bake. They're not being encumbered by any little walls of the sheet and if they're baked up a little bit higher with the heat being able to go up underneath the pan as it were, it just makes for this terribly crispy deliciously baked, or perfectly baked shall we say, cookie. It was the advice you could get from the booklets. It's funny, when I first started writing the book, I thought that was gonna be ... When you write a cookbook, and you know how you have a [inaudible 00:15:33] and you're trying to get an editor or a publisher to buy your idea essentially, you try to have ... they want you to have a hook. What's the ... You couldn't just say, "OH I want ... I have these booklets I'm gonna write recipes from them." That's not enough. At first, I thought my hook was gonna be all the advice from the booklets. In the end it seemed like either a combo of other people putting old school advice in books or just not really ... I wasn't really sure it would be robust enough. That I would come up with enough advice to really make that move the book forward as it were, but I still held onto the idea, and my editor did, of just putting one little piece of advice before each chapter.Suzy Chase: You have included a darling pamphlet inside the cookbook. Tell us about that.Jessie: Sure. Well I wish I could take credit for it, but really that was Chronicle Books is my publisher and they're amazing and they make the most beautiful books and it was they're idea. I don't know if it was my editor, just with her colleagues discussing the book, but it literally, for those that don't know about these little booklets, they're four by six, I mean they vary in size, but they're pretty tiny. They're made of paper. There's no cardboard. They're stapled and what Chronicle has done, is placed a little tiny faux book into the pages of the cookbook. What is sort of both cool and made writhing the book or designing the book somewhat difficult is that ... So for instance, in this booklet, all of the recipes are pre 1923 recipes and therefore are not copyrighted. So what we put in the booklet, which is sort of amazing I think it's at least 20 if not more, recipes, original recipes, so you can sort of go look at my butterscotch pecan curl recipe and then look in the booklet to see what an original sticky bun recipe would have looked like. Same thing with the sand tarts, the almond cookie. I think I put the chocolate cake in there. So what's nice about the booklet is you can see the original and then you can see what I did and not every recipe in the tiny booklet is the one that I used to create the recipe in my book, but you get a sense of what an early recipe for one of these items would have looked like. The issue is this, post 1923, all of the art work and all of the recipes are copyrighted. Now I didn't need recipes for my book because I was creating my own, but I definitely needed to use the artwork from the booklets to really make the book special and back to this idea of finding your hook when you're trying to come up with a book proposal. The hook was going to be that I was gonna have original art from the booklets contrasting with more modern art by a contemporary photographer. So that was part of the process of writing this book and a laborious part of the process was contacting all of the companies and trying to track down who owned the booklets and who owned, or who owned the copyrights to these booklets now.Suzy Chase: Oh my gosh.Jessie: Yeah, I love Chronicle, but they did not offer to help me with that. So that was my job and it was really hard. Some of them like Kraft actually now owns all, like so, so, so many of my booklets, or knows the copyright to them because Kraft folded in General Foods and all of these other big, big companies that had produced so many of the booklets that I was interested in. Right before my manuscript was due, Kraft said, "Yeah, you can use our booklets," and that was an incredible coo. It was early on in the writing process, most of the art was pre 1923 because it was the only art that I knew I could use without permission. So I was so excited to be able to use art form all of the different decades so that it didn't seem like, "okay, this is really cool, she has ... this is all recipes from before." Before the 1920's. But anyway the booklet is super special and sweet and cute and can be used. I mean you could try to make recipes form it if you so desired. But it's just a nice contrast to the revamped recipes throughout the books well as they use the old fashioned font in it and then the pictures and it just gives a real sense of what an early book looks like.Suzy Chase: Now how has Bonny Slotnick of Bonnie Slotnick Cookbooks here in New York City helped you add to your recipe booklet collection.Jessie: Oh my gosh. How has she not helped me? I mean she's incredible. So I kind of knew Bonnie a little bit anyway. I had certainly been to her shop before I started writing this book, but at least it would've been three years ago. 2015 when my book Icebox Cakes came out. I started going to her shop and really embellishing or ... I started buying a lot more booklets. I had a few. I had some from when I had found them in that shop with my son all those years ago and I had certainly been collecting them over the years since then, but once I really got this idea to write the book, I ended up purchasing more books from her and she is such an extraordinary human being and she lent me many of her booklets. So ones that I didn't have that maybe are impossible to find at this point, she let me use. So I was about to photograph them as well as use recipes from them and that was huge, huge, huge and she's just an incredible resource. She knows so much about food history. She loves the booklets. That's why she has this vast collection in her apartment. We had this really fun day. She joked. It was like we were playing with Barbie's except we were playing with booklets and I came over and we sat on the floor and looked through her booklets and she let me borrow as many as I wanted which was incredible. I hope to do something in her shop in the fall. A little book signing and chat and she's so knowledgeable. She could probably ... She'll be teaching me and talking to everyone and I'll be listening, but she's amazing.Suzy Chase: I live for a good icebox cake, so I made your recipe for coconut chocolate icebox cake with toasted almonds on page 131.Jessie: Yay.Suzy Chase: That definitely took me back. First off, describe what an icebox cake is.Jessie: Oh sure. So an icebox cake is a cake that consists of layers of usually cookies and whipped cream, but it could be lady fingers and pudding or it could be graham crackers and pudding and you layer these items in a dish and then place the dish in the refrigerator to set up as opposed to in the oven and what happens in the refrigerator over an 8 to 16 hour period of time is that the cookie, or the graham cracker, or the lady finger absorbs, I call it the cakey component, absorbs the whipped cream or the pudding and so what happens is the whole cake is transformed into this very creamy, still with some texture from that cakey component, but it's not crisp anymore. It's soft. It's transformed into this soft delightful creamy, yet slightly, I wouldn't say crunchy, but you know ... It's almost like cake, literally. Like you can imagine what it feels like to put your fork into a slice of really yummy chocolate devils food cake that those chocolate cookies when they've absorbed the whipped cream, become cake like. I think they are, obviously since I co wrote a book about them, I adore them and always have. I didn't grow up in a house where anyone was making icebox cakes, so I can't even really recall when I had my first one, but once I figured out that that was an option and this was something you could make on the regular because they're incredibly easy, I was all over it. The book that I wrote is all about using homemade ingredients. So you make your own cookies, you make your own graham crackers, you make your own lady fingers, pudding, whipped cream, as well as other interesting components, like a layer of caramel, or a layer of ganache. So the book requires a lot of the reader, although I hope that people get it that you can always substitute. Store bought lemon cookies. You don't have to make your own lemon cookie, or store bought lady finger, or even Jello pudding. Make a pudding out of a box if you don't want to do it on the stove top. So I hope the book will have some legs for people that are like, "Hmm, that sounds yummy, but I don't think I want to do all that work." I hope people will understand that when using that book, they can use things they find in the grocery store. So when I wrote The Vintage Baker I was very conscious of that. I love icebox cake so I put two recipes for icebox cakes. I have a vanilla rhubarb icebox cake and then I have the coconut chocolate one you mentioned. I made sure that, yeah they took a little bit of work, the vanilla rhubarb, you make a rhubarb compote on the stove top or the coconut almond icebox cake, you make this really fun coconut whipped cream from a can of coconut milk combined with some heavy cream. There's a little bit of actual, oh not actual work. There's a DIY aspect to it, but I'm not asking you to make any cookies. I'm asking you to buy some chocolate cookies for the coconut chocolate cake and I'm asking you to buy some vanilla wafers for the vanilla rhubarb cake. I just think that makes it more accessible for people. I think people hear icebox cake and they think that that's gonna be something easy that I throw together and stick in the fridge. That's what I wanted it to be in this particular book. I'm so glad that you made that recipe. Again back to my ... I have a lot of anxiety about putting this book out in the world. I'm very excited, but I'm also nervous 'cause it's like ... It's funny I was just listening to Deb Perelman who is a friend of mine and someone I've worked with. I was listening to her on Serious Eats and she was, "This is Deb Perelman," like incredible blogger, and cookbook writer and et cetera, et cetera, talking about the fear of when her second book came out. Like not sure it would have legs, or what would happen to it. I'm not in anyway comparing myself to Deb only in that I feel that same sense of anxiety. Rather than be confident like, "Yeah, my book is great. I love all my recipes. Can't wait to share 'em." I'm like the opposite, like "Oh my God, Suzy's making the coconut cake. What if she doesn't like it? What if it doesn't work?" So I gotta work on my confidence a little bit here, but the thing that's fun about this cake and that I wanna talk to you about 'cause I'm hoping it worked out for you, is it does, as I mentioned before, it requires you to take these cans of coconut milk, put them in the refrigerator-Suzy Chase: Turn 'em over.Jessie: Until the fat, yeah, and you turn 'em over. The fat hardens ideally and in 24 hours you take the cans out, you open them, you scrape out the fat, you put the watery milk to the side, use it for another purpose, and then that's what you whip. I call for whipping it along with some heavy cream. It just makes it a little more stabile, but the first tester of this recipe tested it, fine, loved it, everything was perfect. Second tester, she got bum cans of coconut milk and despite the fact she'd left them in the refrigerator for a day, when she opened them it was all water and she tried to make it any ... I mean, oh I won't even bore you with the details, but that's why I have a little note in the recipe, like when you're in the grocery store, please pick up the can of coconut milk and just shake it slightly. You need to hear something that sounds slightly solid to begin with, 'cause if it's all watery when you get it at the grocery store, it ain't gonna change once it hits your refrigerator. Talk to me Suzy, did you have any problems with that?Suzy Chase: No, well with the coconut milk, no.Jessie: Yeah. Oh, good.Suzy Chase: But with layering the chocolate wafers, I didn't know whether, how to put the wafers on the edge. You could put a full wafer down the middle, and then do you crack it in half and put it down the edges?Jessie: Yes, yes, exactly. Yeah, yeah, what I wrote is you cover as much of the cream as possible with a layer of wafers filling any gaps with broken wafers to create a solid layer.Suzy Chase: Okay. That was my only-Jessie: So that's exactly-Suzy Chase: No, it was amazing and if you love coconut, you're gonna love this.Jessie: Yeah.Suzy Chase: So where can we find you on the web and social media.Jessie: Yes. Great question. So on the web I am at jessiesheehanbakes. That's my website where I have my blog and information about events that I'm doing and articles that I've written and the whole nine. Then on Instagram I'm at jessiesheehanbakes, same thing and same thing on Facebook and I have a Facebook page and I think Twitter is jessiesbakes.Suzy Chase: Great. Thanks Jessie for coming on Cookery By The Book podcast.Jessie: You're so welcome Suzy. I loved chatting with you.Suzy Chase: Follow me on Instagram at CookerybytheBook. Twitter is IamSuzyChase and download your Kitchen Mix Tapes music to cook by on Spotify at Cookery By The Book and as always subscribe in Apple Podcasts.
Check the full version of these reports and individual reports at: https://www.newyorkmarketreports.com This episode is brought to you by: http://www.theratnerteam.com Welcome to the Brooklyn Multi-Family Sales Real Estate Market Report for the fourth quarter of 2017. Whether you already own or you’re looking to buy into the City’s fastest growing market, we’ll keep you up to date. You’re listening to New York’s Real Estate Market Update from the Ratner Team. Home of the Nets and 2.6 million other New Yorkers, Brooklyn’s multifamily market has been on a steep decline year-over year. Brooklyn’s Multifamily market fell 27 percent from 2016’s reports, with sales volume this quarter coming out at $824.6M. Square-footage pricing also decreased, down 9 percent from 2016’s Q4 to $375 dollars on average. Average selling price held fairly steady, if slightly down, at $331,000 – a difference of 7 percent from this time last year. Total transactions were similarly solid, down only 3 percent to 435 in 2017’s final quarter. The Multifamily market is trending progressively lower than past years, but Brooklyn’s top sales are still numbers to marvel at. The top sale of 2017 can be found in Park Slope: 409-412 14th Street sold for a cool $20,750,000 in December. The mix of 44 rent-stabilized and free-market apartments are located just a block from Prospect Park, making them prime real estate for potential tenants and justifying the price tag of $752 per square foot. Even that enormous price, however, doesn’t garner many square feet in the most opulent neighborhood of Brooklyn. The top ten most expensive neighborhoods this quarter were as follows: Brooklyn Heights, with envy-inducing promenade views and landmark brownstones, tops off the list at an average of $1,264 per square foot. Gowanus comes in second at $832, with Park Slope coming in third at $798. Boerum Hill listed at $750 per square foot, Williamsburg at $749, Carroll Gardens at $660, Greenwood Heights at $468, Greenpoint at $467, Borough Park at $466 and, tenth but certainly not least, the Sheepshead Bay area averaged in at $457 per square foot. Bed-Stuy was the winner for highest volume of Multifamily sales this quarter again at 55 total sales, with Bushwick close behind at 43. Bargain hunters, check out East Canarsie’s attractive average price per square foot, just $191. - If you like this information, the best way you can support us is with a 5-star rating. Share it with someone you know, and subscribe. We’ll put out new content and a whole new rental report every month and a new sales report every quarter. You can also find us on Facebook, Instagram & YouTube. Interested in getting a free market analysis of your Manhattan property, renting your vacant apartment, or simply acquiring an investment property? Email Us at Contact@TheRatnerTeam.com. We’re full-time professionals and always here to help! Don't forget to check our Brooklyn Made Blog and The Brooklyn Made Show. http://www.TheBrooklynMadeShow.com http://www.BrooklynMade.Blog
On EP 009 I speak with Dung Ngo. A prolific editor, publisher, and curator, Dung began his career studying architecture at Rice University, going on to curate exhibitions on architecture and design for the School of Architecture at Rice. It was during this time that Dung began consulting on titles for a range of publishers, as well as releasing his own book Bent Ply, a history of plywood furniture. In 2005, Dung was named Senior Editor and Creative Director of Rizzoli, where he oversaw definitive monographs for many of the world’s most influential architects, designers, and photographers, including a series of books with Francois Halard, of which he is particularly proud. In 2012 Dung began his own imprint, August Editions, a niche publishing house focusing on contemporary visual culture. Their most recent title is The Women of Woodcock, a book made in collaboration with Paul Thomas Anderson exploring the set and fashion of Phantom Thread as seen through the photographs of Laura Hynd. Dung also publishes the magazine August Journal, each issue of which offers a deep dive into a single city, immersing the reader in its art, architecture, and design. I photographed Dung at his home in Carroll Gardens.
Joan Baez is fighting to save a historic Carroll Gardens home — and her crusade has inspired our own in-house bard! Renowned Brooklyn journalist […]
Check the full version of these reports and individual reports at: https://www.newyorkmarketreports.com This episode is brought to you by: http://www.theratnerteam.com Welcome to the Brooklyn Multi-Family Sales Real Estate Market Report for the third quarter of 2017. Whether you already own or you’re looking to buy into the City’s fastest growing market, we’ll keep you up to date. You’re listening to New York’s Real Estate Market Update from the Ratner Team. Brooklyn, while home to huge venues such as the Barclays Center and countless shops and restaurants, still remains a primarily residential borough. While not as drastic as Manhattan, Brooklyn’s Multifamily market declined from last year’s reports, with sales volume this quarter coming out at $1.2 billion – a 10 percent decline from 2016. Square-footage pricing did increase to $430 dollars on average, up 18 percent from last year’s quarter. The average selling price per unit across Brooklyn was $390,000 dollars, which is a 20 percent increase from this time last year; however, the total transactions in the third quarter were down 15 percent from last year, recorded at just 473. While the overall Multifamily market is trending lower than in the past, Brooklyn top sales still don’t disappoint. In 2017’s third quarter, our top sale of $141,500,000 was in Prospect Park South neighborhood at 130 East 18th Street, coming in at $559 per foot for a total of 253,265 square feet. That price, however, won’t buy you many square feet in the most opulent neighborhoods of Brooklyn. The top ten most expensive neighborhoods this quarter were as follows: Cobble Hill, home to independent shops, young families and schools, tops off the list at an average of $1,152 per square foot. Carroll Gardens comes in second at $1,065, with Boerum Hill coming in third at $690. Park Slope listed at $690 per square foot, Brooklyn Heights at $684, Gowanus at $652, Williamsburg at $622, Clinton Hill at $620, Prospect Heights at $591 and, tenth but certainly not least, the Bushwick area averaged in at $570 per square foot. Of all the neighborhoods, Bed-Stuy had the highest volume of Multifamily sales this quarter again at 54, with East New York following up with 38 sales. If you’re hunting for a deal, East Flatbush’s average price per square foot this quarter was a mere $183. - If you like this information, the best way you can support us is with a 5-star rating. Share it with someone you know, and subscribe. We’ll put out new content and a whole new rental report every month and a new sales report every quarter. You can also find us on Facebook, Instagram & YouTube. Interested in getting a free market analysis of your Manhattan property, renting your vacant apartment, or simply acquiring an investment property? Email Us at Contact@TheRatnerTeam.com. We’re full-time professionals and always here to help! Don't forget to check our Brooklyn Made Blog and The Brooklyn Made Show. http://www.TheBrooklynMadeShow.com http://www.BrooklynMade.Blog
Kitchen Work. With Badass Women. Welcome to a very special episode! In this season of gratitude, I'm feeling very grateful for Richmond's Fire, Flour, & Fork festival. Not only did it land me my dream podcast guest, Gabrielle Hamilton (episode up now!), but I was asked to moderate a Women in Food panel with some of the top names in our industry. Women in Food. Every festival seems to do this. It's not like when you sign up for your breakout sessions you see a panel called, Men in Food. Is it necessary? Has the conversation been exhausted? Yes and no. As you will hear in this episode recorded just two weeks ago all of our panelists, while somewhat tired of being asked the same questions, feel the conversation must continue, particularly in light of the recent allegations against chefs like John Besh. Who are our panelists? Chef Joy Crump of FoodE and Mercantile in Fredericksburg, Virginia and Season 12 of Top Chef contestant, Kerry Diamond of Cherry Bombe, the new Cherry Bombe cookbook, and Radio Cherry Bombe, Chef Kristen Kish, Season 10 winner of Top Chef and author of the cookbook, Kristen Kish Cooking: Recipes and Techniques, and Chef Jessica Wilson, who will open her restaurant Grace in the Chimborazo neighborhood of Richmond, Virginia next spring. We discuss the dynamic between men and women in the kitchen, the disparity between gender images projected by the industry and the market's expectations, recipe development, core values and goals, sexual harassment, and much much more. As I said in my last episode, so much happens when you choose to just show up for your life. Enjoy! Speakers you will hear in this episode: Joy Crump Joy is the co-owner and Executive Chef of FOODE and Mercantile in Fredericksburg, Virginia. A graduate of the Art Institute of Atlanta’s Culinary Arts program, Joy specializes in researching and preparing locally grown, and organic foods. Her career began in Los Angeles working as the caterer and event planner for the President of Capitol Records. At the same time, she worked on private events for Warner Bros. Television. In 2005, Joy relocated to Atlanta where she studied under Chef Bradley Rouse, head chef for The Atlanta Hawks while working on her degree. After graduation, Joy began cooking at Woodfire Grill as an apprentice to Chef Micahel Tuohy. Joy appeared in Season 12 of Top Chef last fall and her signature Chicken & Waffles won the Virginia is for Lovers Culinary Madness Challenge in April. Kerry Diamond Kerry is the co-founder of Cherry Bombe, an independent, bi-annual magazine examining the inexplicably intertwined worlds of food and fashion and host of the weekly Radio Cherry Bombe podcast. Kerry has worked for Women’s Wear Daily, Harper’s Bazaar, Lancome, and Coach just to name a few. After falling in love with a chef, she helped him open 3 restaurants, all in Carroll Gardens, Brooklyn. Cherry Bombe the cookbook is a collection of recipes and stories from 100 of the most creative and inspiring women in food today. Kristen Kish Kristen was born in Seoul, South Korea, adopted at the age of 4 months, and grew up in Michigan. After attending Le Cordon Bleu in Chicago, she worked for Michelin star chef Guy Martin of Le Grand Véfour at his Boston restaurant. She then worked for Barbara Lynch in Boston, first at Stir, and then at Menton, a Relais Chateaux restaurant which she ran when she was 29. Barbara became a mentor, suggesting she might want to audition for Top Chef. She did, winning Season 10. Kristen has co-hosted the series 36 Hours on The Travel Channel and her first cookbook, Kristen Kish Cooking, is a celebration of her taste buds, focusing on classic techniques. As she says, “Once you know the basics, from braising to pickling, smoking to searing, you can bend them to your will.” Jessica Wilson Jessica has worked with, been taught by, and inspired and motivated by chefs such as Julia Child, Gabrielle Hamilton, Missy Robbins, and Job Yacubian. She’s always been surrounded by the culinary arts from her early years growing up on a farm in Vermont to working with culinary historians to foraging on morning walks to her first job as a dishwasher at age 14. Wilson’s two-decade career has taken her from Vermont to Florida to Massachusetts, and on to success in the East Village and Brooklyn in New York. Her resume includes time at Prune and A Voce, and most recently turns as executive chef at Goat Town and the Michelin-recommended Dear Bushwick. Jessica is now poised to open GRACE in Richmond, a neighborhood garden-to-table restaurant with an emphasis on fresh, sustainable, local, and affordable. The green space of the double lot will be a seasonal garden, providing for the restaurant and a morning community market. SHOW NOTES – Links to resources talked about during the podcast: Foggy Ridge Cider - Owner Diane Flynt is stopping cider production, but continuing her important work growing cider apples for area cideries. Get the Final Call while it's still available! Then rent her garden cottage. Heaven on earth. Tim & Sarah Gorman, Cardinal Point Winery - Just amazing wine. Listen to their episode! Laurie Colwin - Great cookbooks, full of story. Laurie left us way too early. Edna Lewis's A Taste of Country Cooking - The gold standard when it comes to intertwining recipes and story. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.
Brooklyn-based artist Jean Shin talks about: Gradually turning her Hudson Valley barn originally bought for art storage into a summer/weekend retreat; her extensive experiences with Brooklyn real estate including living and working in spaces all over Brooklyn, and leveraging various mortgages – starting with a "tiny" apartment in Carroll Gardens, before eventually buying a 1000 sq. foot storefront studio in Red Hook and a slightly larger apartment in Cobble Hill with her husband, leaving her settled (as long as there isn't another hurricane); her massive public art project for the 63rd Street stop of the new 2nd Avenue Subway line in New York, including the $1 million dollar budget (which was comprehensive for fabrication, design, materials, etc.- she didn't even earn 1% of that herself after all was said and done), and what it was like interacting with the public as the murals etc. were being installed…it was a project she worked on from 2010 thru the end of 2016; her working in labor intensive projects (with discarded ephemera), and the process of collaborating with museum curators as well as various assistants, including learning to trust the process of working with collaborators, and even trusting them enough to give them keys to the studio; and what it's like serving on the board of the Joan Mitchell Foundation, addressing inequity where possible along the way.
This week on Beer Sessions Radio, we are getting an insight into the science and taste of fresh hop and wet hop brewing via a wide array of guests – from the world of home brewing, to large scale production, and everything in between. Host Jimmy Carbone is joined by Jessie Ferguson of Interboro Spirits and Ales, one of New York’s newest up and coming distilleries and tap rooms. Also on the show are Travis Kauffman of Folksbier in Carroll Gardens, who who is making a harvest pilsner from fresh hops from his parents' farm in Northwest Michigan, and Dan Jansen, former assistant brewmaster of Anheuser-Busch and current brewmaster of Blue Point in Patchogue NY.
Sponsor: Brooklyn General Store was created in 2002 and is owned and operated by Catherine Clark. Tucked away on a sweet block West of the Carroll Gardens and Cobble Hill neighborhoods, Brooklyn General Store is the enchanting fiber and textile emporium we all dream of. Dreams full of wooly goodness, yards and yards of fabric, felt, dyes, patterns, tools, and handmade gifts. A little old and a little new…a classic general store for the maker who loves to make their own everything. With a charming studio, the shop hosts a variety of wonderful classes taught by special folks including Cal Patch, Nguyen Le, Heather Love and many more. With it’s floor to ceiling shelves, old rolling ladders, and old wood floors, it feels as though you’ve stepped into a wooly wonderland…I so wish I lived closer and could adopt this shop as my own lys, but thankfully they have an online shop filled to the brim with all of their fiber and sewing goods and gifts. So if you’re in the Brooklyn area or just passing through, visit Brooklyn General Store in person and find them online at brooklyngeneral.com Fiber folk: We’re all very familiar with the wool in the fiber arts, […]
Every good town has a good brewery and Brooklyn is no different! On a brand new episode of Beer Sessions Radio, Jimmy Carbone welcomes a few new breweries to the borough of Brooklyn. Hear from Marshall Thompson & Eric Feldman of Braven Brewing in Bushwick, Greg Doroski & Andrew Unterberg of Threes Brewing in Gowanus and Travis Kauffman of Folksbier Brewery in Carroll Gardens. They talk about their respective breweries, what it takes to open something new in Brooklyn and what they hope to accomplish in the future! This program was brought to you by Union Beer Distributing. “Easy drinking is the way to go for us. We like having a couple, hanging out and socializing with friends.” [26:00] –Eric Feldman on Beer Sessions Radio “We believe in this idea of residency – that people spend time in our world and inhabit it.” [32:00] –Andrew Unterberg on Beer Sessions Radio
This week’s guests on Radio Cherry Bombe are Victoria Granof, Kerry Diamond & Claudia Wu. Today’s program was brought to you by The International Culinary Center. Victoria Granof Classically trained at the famed Le Cordon Bleu in Paris, Victoria Granof worked as a cooking instructor, chef, and pastry chef at restaurants in her hometown of Los Angeles before moving into photography. Victoria has been commissioned for editorial shoots and ad campaigns for clients ranging from Bon Appétit to Kraft, Nestle, Absolut, KitchenAid, and Clinique. She has worked with many of the photo world’s best-known image-makers, launching her career with a decade-long collaboration with the great Irving Penn and later teaming up with Kenji Tomo, Mitchell Feinberg, Hans Gissinger, and Steven Klein, among others. In addition to still images, her portfolio features video, including a number of short, striking motion pieces (a melting popsicle, a sizzling egg, a deconstructed still life) created with Craig Cutler for his “CC52” series of personal work. “I’m excited about things I’ve never seen before. If I see one more heirloom tomato on a rustic table I’m going to scream. Show me something that changes the way I see things.” [04:00] –Victoria Granof on Radio Cherry Bombe Kerry Diamond & Claudia Wu. Kerry Diamond and Claudia Wu are the co-founders of Cherry Bombe Magazine. Kerry is also the co-owner of Brooklyn eateries Wilma Jean and Nightingale 9, and the Carroll Gardens’ coffee shop Smith Canteen. Claudia has her own graphic design firm and sometimes publishes Me Magazine. Cherry Bombe is a beautifully designed biannual magazine that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach. Our readers, subjects and contributors are passionate about food, aesthetics and the world around them. Cherry Bombe is available at select bookstores, magazine shops and boutiques and by subscription. “I think a lot of journalists and subjects these days take for granted things can be changed any moment if things are incorrect in a story. In print, when it’s out – it’s done. There’s no changing information that’s already out there.” [33:00] –Kerry Diamond on Radio Cherry Bombe
ALEKSANDRA Scepanovic, is the Managing Director and co-founder of Ideal Properties Group, a Brooklyn real estate firm, with a staff of over 100 real estate brokers andsalespeople. They specialize in Brownstone Brooklyn neighborhoods including Park Slope, Carroll Gardens and Brooklyn Heights, as well as Williamsburg, Gowanus and other locations throughout the borough. From former Yugoslavia, Aleksandra was a war reporter in Sarajevo before moving to New York City in 1999. Specializing in business development, she’s built up her team to four offices and 110 staff.
This week on The Main Course, Patrick Martins sits down with two generations from Carroll Gardens' Marco Polo. Joseph Chirico founded the restaurant in 1983, and his son, Marco, has since become the Executive Chef of Marco Polo. Hear how the restaurant has changed with the surrounding neighborhood and the influence of Marco and the younger generation. Learn why it was difficult to find authentic Italian food in New York City in the 1980s. Find out why Marco Polo imports special equipment from Italy to make pasta, gelato, and cheese in-house. Learn how to make an authentic calabrese-style sausage! Marco Chirico makes light Italian food that leaves you ready for dessert; hear about Marco Polo's dedication to quality ingredients, and how that dedication affects the cuisine. Do family matters ever get in the way in the kitchen? Find out on this week's edition of The Main Course! This program has been sponsored by S. Wallace Edwards & Sons. Music by Pamela Royal. “I was in business when I was a very young boy. My father got me involved with his business when I was sixteen years old. When I came to this country I knew that I wanted to have my own business.” [10:00] “I like competition. Now, there are a hundred restaurants on Court Street!” [13:50] — Joseph Chirico on The Main Course “It's so amazing- the consistency of a dish… People come from all over the world to try that one dish.” [22:25] “Food can taste great, but people eat with their eyes, too.” [32:30] — Marco Chirico on The Main Course
On this week’s episode of Let’s Eat In, host Cathy Erway is joined by owner Josh Kaplan and chef Marc Giroux of the upcoming Dassara Brooklyn Ramen in Carroll Gardens. Josh talks about his past as a line cook, and why that experience inspired him to start his own restaurant with his own rules. Hear about the emerging ramen trend in New York City, and why Josh and Marc see it as becoming another staple immigrant cuisine like pizza or sushi. Tune in to hear more about how Marc plans on tweaking traditional broths and components to create ramen that incorporates a wealth of culinary influences. Is ramen the ultimate date meal? Find out on this episode of Let’s Eat In! This program has been brought to you by HeritageRadioNetwork.org. “We’re doing creativity within a framework. You start with a bowl of ramen, but rather than take it as this orthodoxy, we look at it as a vehicle. It’s just all these different components that you can play with, and we filter that through our sensibilities.” — Josh Kaplan on Let’s Eat In
On this edition, potential pitching injuries in young baseball players;meet a man known as the "Mayor of Carroll Gardens, and hear how the Gowanus neighborhood is changing. Plus, a new line of tee-shirts with positive messages
Robert Newton & Kerry Diamond of Seersucker/Smith Canteen join Greg & Darin Bresnitz on this week’s edition of Snacky Tunes. Hear how online dating led to the opening of Seersucker, a 40-seat neighborhood spot in Carroll Gardens, Brooklyn inspired by the food and hospitality of the South. Find out how they interpret southern cuisine differently than most and how they work with students at PS 58 to source local produce. Later on, hear from the high-energy street performing band Moon Hooch who performs live and explains what its like to be a busker. This program was sponsored by Hearst Ranch. “What we’re doing isn’t straight up southern food. It’s southern ingredients and techniques used in different ways.” “I had no idea how rough it is to have a restaurant. It’s incredibly rewarding, but it brings you to your knees. Every night is like a Broadway show.” –Kerry Diamond of Seersucker/Smith Canteen on Snacky Tunes “Southern food is one of the first market driven cuisines. Down south was like the walk in refrigerator of America.” “Fried chicken is not the end-all, be-all of southern food. I refuse to let it be.” –Robert Newton of Seersucker/Smith Canteen on Snacky Tunes
This week on The Speakeasy, Damon sits down and chats with friend Robert Newton of Seersucker in Carroll Gardens. Hear why he thinks it’s important to feature American foods and wines at his restaurant and how Southern cuisine plays such an integral role in his menu. From catfish to moonshine, Seersucker should be a destination spot for anybody in the area. Tune in and learn more about his cocktail list and the seasonal ingredients that are at the base of all of his dishes. This episode was sponsored by Cain Vineyard & Winery. “The best way for us to advance the wine industry is to drink our own juice. Not every single wine from New York is great, but neither is every wine from France. There’s enough good wine out there made in America that you can comprise a list that’s entertaining and tasteful.” –Robert Newton of Seersucker on The Speakeasy
This week The Main Course goes from country to city, from Spain to Saskatchewan with an all-star cast of guests. Patrick Martins and guest host Jason Colucci start the show talking with Maio Martinez about her Carroll Gardens wine bar, Sample, and nouveau barbecue. Cecilia Estreich expounds on truffles and the sustainable farming behind Mikuni Wild Harvest. Later on Natasha David of Maison Premiere shows us in studio how to make the perfect absinthe drip. Tune in for talk covering the best date and breakup restaurants, tips for bar etiquette and even Patrick Martin's baseball career! This episode is sponsored by Cain Vineyard and Winery.
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