Podcast appearances and mentions of Clinton Hill

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It was incredible to sit down with Dana Cowin, a creative force and an important figure in the history of food media. Dana served as the editor in chief of Food & Wine for over two decades, and she's the founder of Progressive Hedonist, an organization that looks to find joy in purposeful action. In this episode, we go back to hear about the early days of Food & Wine and how Dana had a vision for placing chefs at the center of a magazine's coverage. Great idea, Dana. We talk about the magazine's transition from print to digital and what she finds interesting in the world of cooking and restaurants today.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Mariscos el Submarino is opening in Clinton Hill, a visit to Hani's bakery in the East Village, Deep Cuts by Holly Brickley is the 2000s indie rock novel you always wanted, Funny Bar is a new downtown bar, and steak frites spot, from the Baby's Alright folks. Also: Ed Zwick's new Hollywood memoir names the names, Strange Delight is doing a great fish-and-three lunch, and L.A. Burdick Chocolates is a new favorite box of chocolates.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Emily and Matthew built a life—and a restaurant empire—together. They met in 2001, young and full of dreams, and by 2013, they had opened their first restaurant, Emily, in Clinton Hill. Success followed, with multiple locations and growing acclaim. But behind the scenes, their marriage was falling apart. Facing both personal and professional uncertainty, they had to answer an impossible question: Could they stay business partners while ending their marriage?In this episode, Emily joins us alongside her new husband, Jeff, to share how he supported her through the painful transition, helped her process the past, and built a stronger foundation for their future. It's a story about love, loss, and the courage to rebuild—both in business and in life.Emily's book of poetry, Divorced Business Partners, is available wherever books are sold.

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A pact to crowdsurf, the offer to sell a bootleg Rage Against The Machine T-Shirt for $20 at a food court in Long Island, and Greek tanning oil. Brian Schleyer (The Babies, First Bloom) "In 2008, Kevin Morby and Cassie Ramone shared a small apartment in Clinton Hill, Brooklyn for a few months and wrote some songs. After meeting again in a house party, the two decided to start a band. The idea was to recapture the early, stress-free days of playing music before they were both in groups that had gained some success and created accompanying pressures. Despite the intention, nothing much came of the idea until the next winter when both bands again had a break. Justin Sullivan, who had played with Ramone in Bossy, began practicing with them on drums, and The Babies debuted as a three-piece in March 2009 at Dead Herring, their friends' loft in Brooklyn. They played a few times before asking Nathanial Stark, formerly of Bent Outta Shape, to join on bass, and the full lineup's first shows were in that summer. The band released self-made tapes and singles for the small Wild World and Make a Mess labels before releasing their self-titled debut album for Shrimper in February 2011.They toured for much of the year, eventually replacing Stark with new bassist, Brian Schleyer.In early 2012, they left their Brooklyn home to record their second album in Los Angeles. Our House on the Hill was released on Woodsist late in the year." Excerpt from https://www.last.fm/music/The+Babies/+wiki The Babies: Instagram: @winelipsband Merch: https://kevinmorby.merchtable.com/ First Bloom: Bandcamp: https://firstbloom.bandcamp.com Instagram: @firstbl00m The Vineyard: Instagram: @thevineyardpodcast Website: https://www.thevineyardpodcast.com Youtube: https://www.youtube.com/channel/UCSn17dSz8kST_j_EH00O4MQ/videos

Greetings Glocal Citizens! I met this week's guest in Accra at a Women Wellness Africa (https://www.linkedin.com/company/womenwellnessafrica/?originalSubdomain=gh) breakfast early this year and was happy to be able sync our travel schedules to reconnect in one of the places she calls home, London. Marielle Legair is a speaker, certified NLP and hypnotherapy Coach, LinkedIn Top Voice, and LinkedIn Learning Instructor. She's leading career empowerment through cutting-edge neurological research and behavioural science. Her expertise goes beyond coaching, focusing on arming audiences with the tools to break barriers, overcome limiting beliefs, and thrive in their careers. With a background in corporate storytelling, executive visibility, and entrepreneurship, Marielle offers unmatched guidance to individuals and companies seeking to excel and leave a lasting impact. Global giants like Amazon, BP, Diageo, EY, LinkedIn, Macquarie, Microsoft, and Yale University have sought her for inspiring talks and workshops that drive transformative change. Before founding her company, Marielle honed her skills on both sides of the Atlantic, spearheading impactful C-suite publicity campaigns in London and New York for corporate giants such as Deloitte Global, Grant Thornton, Experian, and Golin. Her strategic acumen in elevating CEOs and senior leaders has earned acclaim in top-tier media outlets like the BBC, CNBC, Forbes, Financial Times, and Glamour. As you'll hear, Marielle's roots are in St. Vincent and the Grenadines which was hard hit by Hurricane Beryl last summer. Follow the links below to connect with Marielle about continuing efforts to support those impacted. Where to fine Marielle? marielelegair.com (https://www.mariellelegair.com/) On LinkedIn (https://www.linkedin.com/in/mlegair/) On Instagram (https://www.instagram.com/mariellelegair/) On YouTube (https://www.youtube.com/@mariellelegair) What's Marielle reading? Breaking The Habit of Being Yourself: How to Lose Your Mind and Create a New One (https://a.co/d/aKsPwYh) by Dr. Joe Dispenza Steal the Show: From Speeches to Job Interviews to Deal-Closing Pitches, How to Guarantee a Standing Ovation for All the Performances in Your Life (https://a.co/d/5kUIkwi) by Micheal Port Other topics of interest: About Saint Vincent and the Grenadines (https://en.wikipedia.org/wiki/Saint_Vincent_and_the_Grenadines) About Nottingham, home of Robin Hood (https://www.visit-nottinghamshire.co.uk) Historic Clinton Hill, Brooklyn (https://en.wikipedia.org/wiki/Clinton_Hill,_Brooklyn) 30 Rock aka 30 Rockerfeller Plaza (https://en.wikipedia.org/wiki/30_Rockefeller_Plaza) Toastmasters (https://www.toastmasters.org) About Neuro-Linguistic Programming (https://www.nlp.com/what-is-nlp/) Creatures of Passage (https://www.akashicbooks.com/catalog/creatures-of-passage/) by Morowa Yejidé Special Guest: Marielle Legair.

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The city plans to build a skate park in Mount Prospect Park, which is across the street from its larger neighbor, Prospect Park, and adjacent to the Brooklyn Botanic Garden, and some residents are unhappy about the proposal. Hayley Gorenberg, founder of Friends of Mount Prospect Park, explains why her group is opposed to the skate park. Then, New York City Councilmember Crystal Hudson (District 35: Fort Greene, Clinton Hill, Crown Heights, Prospect Heights, Bedford Stuyvesant) shares why she is supportive of the city's plan to build a skate park in Mount Prospect Park.

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A travel advisory is in effect for New York City through Friday as heavy rain and strong winds move through the region. Meanwhile, as part of its ongoing fight against rats, the Department of Sanitation is ordering up to 1,500 large trash containers that will initially be placed in front of large buildings in West Harlem. Plus, WNYC's Arun Venugopal reports on a state commission that's studying reparations for New Yorkers of African descent. And finally, we team up with the nonprofit Street Lab to highlight local stories in Clinton Hill, Brooklyn.

Get up and get informed! Here's all the local news you need to start your day: Some residents of Clinton Hill, Brooklyn, rallied on Tuesday, urging city officials to downsize migrant mega-shelters in the neighborhood after two deadly shootings near the sites. Meanwhile, NYPD Chief of Patrol John Chell and Deputy Commissioner of Operations Kaz Daughtry helped arrest a suspected car thief in Washington, D.C., while assisting federal police in monitoring protests during Israeli Prime Minister Benjamin Netanyahu's visit. Plus, after several pedestrian deaths, the city is revamping the western stretch of Atlantic Avenue running through Brooklyn Heights and Cobble Hill.

New York City Mayor Eric Adams questions Clinton Hill residents on where else migrant shelters should go after a Tuesday protest called for shelter removals from the neighborhood. Meanwhile, New York City is nixing plans to set up more free public health vending machines across the five boroughs. Plus, as leading Democrats continue to endorse Vice President Kamala Harris as the presumptive nominee for a presidential run, WNYC's Sean Carlson speaks with WNYC's Editor In Chief Audrey Cooper, who covered Harris extensively while working at the San Francisco Chronicle.

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Send us a Text Message.It is often said that where you find food insecurity, you will also find housing insecurity. Today's conversation focuses on enhancing our communities' quality of life by examining the role housing plays in food security. We are joined by Khaatim Sherrer El, whose work is vital to today's topic. He is the Executive Director of Clinton Hill Community Action (CHCA), a non-profit community development corporation dedicated to revitalizing Newark's Clinton Hill neighborhood. With over 20 years of experience leading place-based initiatives, managing strategic partnerships, and building organizational capacity, Khaatim brings a wealth of knowledge and an exceptional educational background to our discussion. Join us as we explore what inspired Khaatim to pursue community development and revitalization, the correlation between health disparities and housing conditions, the role of the city of Newark in CHCA's work, and the cultural impacts on health and food disparities within the communities they serve. Khaatim also shares his experience managing significant philanthropic investments and leaves listeners with compelling thoughts to reflect on. Thanks for tuning in. Key Points From This Episode:An introduction to our guest on today's episode: Khaatim Sherrer El.What inspired him to pursue work in community development and revitalization, and what drives him to continue doing so.We delve into a discussion on the reports indicating that health disparities often correlate with housing conditions. He unpacks their work with food security.A crucial part of the conversation: being aware of what we are putting into our bodies (and food pantries).He details the role the city of Newark plays in the work that they do at CHCA.We look at cultural impacts on health and food disparities and the communities they work with. The journey to starting their first resident-run food cooperative.His experience managing significant philanthropic investments and how it has shaped his approach (and mindset) to community development and education initiatives. Khaatim shares compelling ideas for listeners to reflect on. Links Mentioned in Today's Episode:Khaatim Sherrer El on LinkedInVincencia Adusei on LinkedInVincencia Adusei on TwitterVASE ConstructionJimmy Miller on LinkedInCensere ConsultingPeter Wood on LinkedInYIMBY Nation Email YIMBY Nation

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Dominic comments on how migrants are affecting the residents of Clinton Hill, Brooklyn. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hamzeh Alwawi, the Clinton Hill restaurant owner accused of plowing his car into two men outside a migrant shelter, says he was trying to protect himself. Meanwhile, a New Yorker upset that the city has been housing homeless migrants on his block is delivering an unwelcoming recorded message through a loudspeaker for his new neighbors. Finally, despite childcare costs in New York City already being high, if not unaffordable for many families, a lot of childcare workers still struggle to get by on low wages. New York Times metro reporter Eliza Shapiro co-wrote a recent story about the crisis families and care providers are experiencing and speaks with Michael Hill about her findings.

Two migrants from a Clinton Hill shelter are healing after being struck by a car driven by restaurant owner Hamzeh Alwawi, who's now charged with attempted murder. Meanwhile, quarterback Aaron Rodgers faces a season hiatus after an MRI revealed a torn left tendon. Also, Google Translate isn't just for regular people, it's what every New York City agency employs to translate government websites into any of 130 languages. But as WNYC's Arun Venugopal reports, it's not always accurate. Finally, Mayor Adams orders extensive budget cuts due to costs from the influx of over 100,000 migrants in New York City over the past year; these reductions will affect various city services. WNYC's Elizabeth Kim has the latest.

Greetings Glocal Citizens! This week on the podcast I have the pleasure of hosting a social innovator who intersects not only my local experiences in Brooklyn and Accra, he is the husband of my guest on Episode 139, Asmeret Berhe-Lumax (https://glocalcitizens.fireside.fm/guests/asmeret-berhe-lumax) and on the Advisory Committee of Episodes 42/43 guest, Nana Eyeson-Akiwowo's African Health Now (https://glocalcitizens.fireside.fm/guests/nana-eyeson-akiwowo). A fellow Ghanaian, Stanley Lumax is currently the Executive Brand Marketing Director at JP Morgan Chase, where he manages the Sapphire and Freedom Unlimited portfolios. Prior to this role, he partnered with Complex Media Networks to create Climate, an agency built to help brands harness the power of youth culture. He has also worked with brands such as Nike Basketball, National Basketball Association, Converse, Beats By Dre', Brooklyn Nets, Pepsi, Budweiser and a host of other brands that have impacted popular culture. He's taken this experience and applied it to his desire to bring the African Diaspora together. In 2019, he partnered with celebrated Senegalese chef, Pierre Thiam to open a West African concept restaraunt called Teranga (https://itsteranga.com/), which has been celebrated as one of the top 20 places to eat in New York City. A fun and engaging conversation, be sure to check out the other topics of interest below for insights on some of the many topics we cover in our discussion. Where to find Stanley? On LinkedIn (https://www.linkedin.com/in/stanleylumax/) On Instagram (https://www.instagram.com/stanley.lumax/?hl=en) On Facebook (https://www.facebook.com/stanleyelumax) On X/Twitter (https://twitter.com/stanleylumax?lang=en) What's Stanley listening to? The Joe Budden Podcast (https://soundcloud.com/joebuddenpodcast) Earn Your Leisure Podcast (https://www.earnyourleisure.com) A Dose of Black Joy and Caffeine with Justin Adu (https://www.instagram.com/doseofblkjoy/?hl=en) Jungle Brothers (https://www.junglebrothers4life.com) Q-tip (https://en.wikipedia.org/wiki/Q-Tip_(musician)) Big Daddy Kane (https://en.wikipedia.org/wiki/Big_Daddy_Kane) KRS-One (https://en.wikipedia.org/wiki/KRS-One) and Boogie Down Productions (https://en.wikipedia.org/wiki/Boogie_Down_Productions) What's Stanley watching? Ladies First: A story of Women in Hip-Hop (https://www.netflix.com/title/80997174) Other topics of interest: Ga People in Osu, Accra (https://www.ghanaweb.com/GhanaHomePage/NewsArchive/People-Places-A-look-into-the-history-of-the-Osu-people-Part-1-948457) About Ebbets Field, Brooklyn (https://en.wikipedia.org/wiki/Ebbets_Field) About Bronwsville, Brooklyn (https://en.wikipedia.org/wiki/Brownsville,_Brooklyn) Tracy Towers, The Bronx (https://en.wikipedia.org/wiki/Tracey_Towers) About US Immigration Policy in 2017 (https://www.nytimes.com/2017/02/21/us/politics/dhs-immigration-trump.html) About Abiola Oke (https://abiolaoke.com) About Luol Deng (https://en.wikipedia.org/wiki/Luol_Deng) About Nana “Pops” Mensah-Bonsu (https://en.wikipedia.org/wiki/Pops_Mensah-Bonsu) About And1 (https://en.wikipedia.org/wiki/AND1) Peace is Every Step (https://a.co/d/5JBUxNy) by Thich Nhat Hang (https://thichnhathanhfoundation.org/thich-nhat-hanh) About SLR Cameras (https://en.wikipedia.org/wiki/Single-lens_reflex_camera) Special Guest: Stanley Lumax.

After being forced out of a city-run shelter near the Navy Yard, a group of asylum seekers has formed a tent encampment in Brooklyn's Clinton Hill neighborhood, causing concern among some residents. In other news, New York State's Cannabis Control Board is set to allow growers and processors to sell their harvest directly to consumers at local farmers markets, as long as they obtain local approval first. Additionally, former Governor Andrew Cuomo continues to face scrutiny over his $5 million book deal he inked during the height of the COVID pandemic. Finally, WNYC's Community Partnerships Desk and the nonprofit, Street Lab, are highlighting stories from neighborhoods across New York City. The recently set up shop in Washington Square Park in Greenwich Village.

If you want more information on the restaurants mentioned in this week's episode, click on the links below:  Le Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned four stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La Liste, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaks Favorites from Eric RipertBalthazar - One of Eric's favorite restaurants where he frequents once a week. Founded in 1997, this classy brasserie serves a traditional French spread from fresh seafood and shellfish to bread and pastriesSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is where Eric loves visiting for dinnerYakitori Totto - Serves grilled Japanese meat and vegetables on skewers seasoned with a sweet housemade "Tare" sauce located between 8th Ave & BroadwayCitarella - Eric's go-to market for buying fishTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurants. Eric recommends the grocery as a one-stop-shop for buying ingredientsFrantzén (Stockholm) - The beautifully executed, three-Michelin star, fine-dining restaurant Eric wants to visit again on his next trip back to Sweden Restaurants referenced by Melissa Biggs Bradley and Indagare Productions Director Kathryn Nathanson:  Claud - European-style wine bar located in East Village that was recently rated in the New York Time's  Top 100 restaurants. Try to dine at the Chef's table!Monkey Bar - Swanky, old-school New-York eatery founded in the 1930s by the team who is behind Au Cheval and 4 CharlesBad Roman - Celebratory Italian restaurant by the Quality Group with Las Vegas energy, located in Columbus Circle ItalianRao's - Southern Neapolitan Italian restaurant known for its authentic food and old-style ambiance. This is an invite-only reservation system as the tables are owned by clientsVia Carota - Located in West Village, this restaurant by chefs Jody Williams and Rita Sodi honors old-world Italian roots, lifestyle, food, and décorI-Sodi - Another spot by Rita Sodi, this Italian restaurant, inspired by Rita's farm north of Florence, is a must-stop for a negroni cocktail and the cacio e pepe pasta dishLilia - Simple Italian and soulful cooking by Missy Robbins located in BrooklynMisi - Another restaurant by Missy Robbins located in Brooklyn, known for its handmade pasta and vegetable antipastiMarea - Coastal Italian cuisine great for octopus fusilli and sitting at the barKing - Ever-changing reliable Italian menu in a relaxed, elegant dining environmentRezdôra - Located in the Flatiron neighborhood, this restaurant features the cuisine of Emilia Romagna and is known for its homemade pasta, meat, fish, local vegetables, and Northern Italian wine BurgersJG Melon - Known for its juicy hamburgers and bloody marys, this spot brings a retro-style flare to the Upper East Side and is cash onlyHillstone - Part of the Hillstone Restaurant Group, this American eatery continues to serve its staple burger in NYC Minetta Tavern - Described as “Parisian steakhouse meets classic New York City tavern,” this spot is home to the must-try Black Label burger4 Charles Prime Rib - A late-night intimate spot in West Village with old-school decor where you can try the prime rib burgerEmily - Italian-Style burger located in Clinton Hill and West Village  BagelsH&H Bagels - Founded in 1972, this shop uses its original recipe and the artisanal water method to create its bagels, making them crusty on the outside and soft on the insidePick A Bagel - Hand rolled and kettle boiled bagels where you can try the flagel (flat bagel)Popup Bagel - Located on Thompson St., this “not famous but known” bagel shop started as a backyard pickup window and has now grown into several pop ups and permanent locationsGoldberg's - Four generations deep bagel shop located in Southampton that serves excellent flagels MexicanOxomoco - Lively spot located on Greenpoint Ave in Brooklyn, known for its wood-fired dishes, ample tequila, and patioCosme - A Casamata restaurant located in the Flatiron district that serves Mexican-rooted food with a contemporary twist and known for its duck carnitas tacosAtla - Located in NoHo, this restaurant uses organic, seasonal, and sustainable ingredients and is great for lunch or dinnerRosa Mexicano - A fresh take on authentic Mexican cuisine where you can order great guacamole Fine DiningLe Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned 4 stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La List, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaksEleven Madison Park - Overlooking Madison Square Park, this restaurant consists of an entirely plant-based menuOne White Street - Located in Tribeca and features a strong farm-to-table menuSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is by James Kent who is also behind Crown Shy, another Michelelin-starred restaurant in the same buildingAtomix - Upscale Korean restaurant with innovative cuisine from husband and wife team created as a follow-up to their well-loved first restaurant Atoboy French BistrosBuvette - Combines the feel of an old world café with a neighborhood eatery, located in the West Village by Chef Jody Williams who is also behind the previously mentioned Via CarotaPastis - Serves traditional Parisian food in a bistro-style cafe located in the Meatpacking districtFrenchette - Elegant bistro that meshes Old France with New York style in TribecaBalthazar - Traditional French food featuring fresh seafood and shellfish to bread and pastriesThe Odeon - This bistro defined the New York's 80s and offers a hip atmosphere with simple classic dishesMajorelle - Located in the Lowell hotel and named after the gardens in Morocco, this spot offers classic French cuisine inspired by the Mediterranean JapaneseMasa - A sparsely decorated space that acts as a blank canvas for Chef Masa's carefully assembled food to shineKappo Masa - Both a visual and culinary experience also by Chef Masa who serves the curated menu on dishware specifically designed for each itemSushi Noz - Created in ancient Kyoto temple-style, this restaurant highlights a stylized tasting menuSushi on Me - An outgoing take on a sushi restaurant that brings memorable food and an even memorable atmosphere Sushi by M - Intimate seating and bold flavor combinators in a casual settingTanoshi - Casual spot serving “loosey-sushi” which allows all the flavors and textures to meld with each bite Sushi of Gari - Serves sushi with the original sauces and toppings created by Chef Gari IndianJunoon - meaning “passion” in Hindi, this fine dining restaurant earned a Michelin star the year it opened and 8 years in a rowDhamaka - A colorful new restaurant serving Indian cuisine located in Essex MarketSemma - Southern India-focused menu with one Michelin star Adda Indian Canteen - Adda means “a place where people hang out,” and focuses on traditional cuisine in a bright, casual atmosphere with a wall collage full of Indian newspapers Tips for securing reservationsIf you are able to dine earlier in the evening, try walking in around 5PM on a weekday to secure a tableIf you are dining in small parties of one, two, or three, try finding a seat at the bar Set notifications on Resy and Open Table for openings and also check 24hrs before your visit to see if there have been any cancellationsUse the restaurant's website to find out how far in advance and what time it releases reservations then set reminders at those times to look on Resy and Open Table Trending: Food HallsTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurantsMarket 57 - by the James Beard foundation celebrating New York City's local, independent food cultureAlkebulan - The first African food hall opening in Harlem by Alexander Smalls Trending: African Fine DiningDept of Culture - This African restaurant is located in Brooklyn and inspired by north-central Nigerian cookingEater: The Next Era of American Fine Dining Is Here, Care of West Africa On Your RadarRoscioli - Taking the space of Niche Niche, this will be the first permanent location outside of Rome and opens this Spring 2023 If you are looking for ways to cook fish with simplified traditional techniques, remember to check out Eric Ripert's upcoming book available in October 2023 called Seafood Simple: A Cookbook

Lively AF at the Bell House, Jordan + Michelle welcome multipotentialite and former MC, Jean Grae. Jean transports the crowd to 1990's Clinton Hill, Brooklyn, where she gracefully dismissed an unworthy aggressor, Jordan reflects on the complex emotions he felt in the aftermath of a babysitter gone rogue (or was it iron deficiency?), and Michelle reveals her hidden talent for spoken word poetry (AIRHORN!!!). See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Explore the hidden gem of Clinton Hill, Brooklyn in this immersive episode of The Pocket Explorer. Discover the neighborhood's rich history, stunning architecture, and vibrant arts scene as we guide you through must-visit spots like the Pratt Institute, FiveMyles Gallery, and Mark Morris Dance Center. Savor the diverse culinary delights at local favorites like Tom's Restaurant, Speedy Romeo, and The Finch. Uncover nearby attractions, including Fort Greene Park, the Brooklyn Navy Yard, and the bustling Bedford-Stuyvesant neighborhood. From annual events like the Fort Greene Park Jazz Festival to unique shopping experiences at the Brooklyn Flea, this insider's guide to Clinton Hill, NYC has it all. Subscribe now and travel like a true local with The Pocket Explorer!

Hudson, a third-generation Brooklynite from Prospect Heights who represents her own neighborhood plus Fort Greene, Clinton Hill, Crown Heights and part of Bed-Stuy, is one of first openly gay Black women on the city council. She joins us to speak about her first year in office, her accomplishments, goals and challenges. We discuss her vision for a revamped Atlantic Avenue corridor, her role in the council's streamlined progressive caucus, her views on Mayor Eric Adams, the displacement of legacy Black residents from her district and more. Plus, because we keep our elected representatives accountable, there is a pop quiz. Brooklyn news and views you can use: bkmag.com Email: hello@bkmag.com Follow along on Facebook: Brooklyn Magazine Twitter: @brooklynmag Instagram: @brooklynmagazine Follow Brian Braiker on Twitter: @slarkpope

Pre-Loved Podcast is a weekly vintage fashion interview show, with guests you'll want to go thrifting with! For more Pre-Loved Podcast, subscribe to our Patreon! Today's show is a collective episode about the Brooklyn Flea, which re-opens for the season this weekend (April 1-2!). Founded 15 years ago, in April 2008 by Jonathan Butler and Eric Demby, Brooklyn Flea has grown into one of New York City's top attractions, operating flea markets that feature hundreds of top vendors of furniture, vintage clothing, collectibles and antiques. First up, you'll hear from co-founder Eric Demby, and then later on in the episode, three incredible vintage dealers who have been with the flea since its early days.  We'll speak with Francois of Of Leisure who was a fashion photographer for 10 years before he started selling French and American vintage at the Brooklyn Flea in 2013. Then we'll chat with Travis, the owner of The Hood Haberdasher, who grew up between Brooklyn, Miami and Jamaica, and started his full time vintage passion about 15 years ago - bringing “statements, not staples”home to Brooklyn to the Flea. And finally we speak to Thea Grant, about the family first jewelry business she and her husband Nico started in Brooklyn, and their extensive range of vintage, antique and handmade jewelry. It was such a joy to hear from them what being a part of the Brooklyn Flea all these years has meant to them – so let's just dive right in! DISCUSSED IN THE EPISODE: [2:05] Eric Demby, co-founder of the Brooklyn Flea, tells stories about taking the train to New York City, as a teengager from Connecticut, to shop vintage. [7:00] While working in local politics, Eric notices that tourists start to visit Brooklyn, but they don't know exactly where to go. [11:42] Eric's partner, Jonathan Butler - founder of Brownstoner, hosted an event called ‘Salvage Fest' in 2007, in a schoolyard in Clinton Hill. [14:28] On the vintage scene in Brooklyn in 2008. [15:58] Etsy starts-up in downtown Brooklyn, but they're focused on handmade goods – not vintage – at the time. They have a booth in the early Flea. [19:21] Opening day on April 6, 2008 [25:11] Curating the selection at the Brooklyn Flea. [32:07] What to expect when the Brooklyn Flea opens for the season, April 1-2, 2023 [35:23] Francois, of Of Leisure, shares his story with vintage fashion, including learning to sell vintage clothes working at the flea market in Paris while he's there as a student. [42:44] On turn-of-century French vintage and workwear. [54:10] Travis of Hood Haberdasher shares his story with vintage and the Flea, growing up at the Flea, and meeting his wife there! [1:11:00] Thea Grant shares the story of the antique and vintage jewelry business that she and her husband Nico started in Brooklyn. [1:22:00] Around 8 years ago, Thea & Nico saw the wholesale jewelry business changing a lot and started to rethink how they would do business direct to customers. [1:44:55] On vintage Bakelite jewelry.  EPISODE MENTIONS:  Brooklyn Flea @bkflea @ofleisure @thehoodhaberdasher @theagrantdesign Brownstoner Beacon's Closet Salvatore Ricotta featured in the NYTimes Scavengers on the Urban Savannah story in the NYTimes Front General Store Heirloom  Susan Blank - Blank Frames Devon Grimes Bill Cunningham is known for his French workwear jacket Vintage Bakelite jewelry  LET'S CONNECT:

With hip hop celebrating its 50th birthday and getting a museum in its Bronx birthplace, Errol sat down with one of the leading scholars and critics of the genre: Nelson George. George has spent the last four decades chronicling hip-hop's rise. His coverage in the Village Voice and the many books he has written are all important pieces in understanding a cultural movement he calls “post soul." Their conversation covered everything from the music's origins, the music and film scene that exploded in Fort Greene and Clinton Hill in Brooklyn, and how the blackout of 1977 may have been a more pivotal cultural event than most people realize.  Join the conversation, weigh in on Twitter using the hashtag #NY1YouDecide or give us a call at 212-379-3440 and leave a message. Or send an email to YourStoryNY1@charter.com

Dans ce nouvel épisode de Bouchées Doubles, Armelle reçoit Thomas Chisholm.Thomas Chisholm est un jeune chef franco-américain qui a grandi à Brooklyn avant d'arriver en France à l'âge de 14 ans. Il a fait ses armes dans des restaurants gastronomiques de renom avant de participer à la saison 12 de Top Chef. Il est aujourd'hui chef et propriétaire de son restaurant, Chocho, à Paris.Dans cet épisode, Thomas nous parle d'abord de son parcours, de son arrivée en France à sa participation à Top Chef. Il prend le temps de revenir sur ses différentes expériences de Nîmes à Paris, dans des établissements très différents les uns des autres. Ces expériences lui ont permis de construire son identité et de s'affirmer en tant que chef.Nous revenons ensuite sur son enfance passée à New-York entre Chinatown, la cuisine de sa tante italienne ou encore Clinton Hill, un quartier de New-York aux influences africaines. Thomas nous explique comment cette diversité de cultures dans laquelle il a grandi influence aujourd'hui sa cuisine. Les anecdotes vont bon train quand Thomas nous raconte ses souvenirs de l'école, plus particulièrement de la cantine ou des fêtes traditionnelles américaines comme Thanksgiving.Cet épisode est un vrai moment de partage avec Thomas. Il nous embarque complètement dans ses souvenirs et dans la culture américaine le temps d'un voyage express à New-York ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Anna Gordon started selling her amazing cookies at the Brooklyn Flea in 2010 and has since created a delicious destination bakery in Clinton Hill, Brooklyn.   In this episode, we kick off 2023 with a vibrant conversation about Anna's love of creating layers of flavours and textures, visualizing the perfect day of a bakery owner, and what it's like to create a platform that does so much tasty good in her community. Helpful Links The Good Batch @thegoodbatch on Instagram Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

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 Crystal Hudson, talks about her priorities for District 35, which includes Fort Greene, Clinton Hill, Crown Heights, Prospect Heights and Bedford Stuyvesant.

Greetings Glocal Citizens! This week is all about the "local" in glocal. I'm hosting longtime friend, neighbor and soon to be public official, Asmeret Berhe-Lumax. Asmeret was born in Asmara, Eritrea, raised in Stockholm, Sweden and now calls Brooklyn, New York home. She is a dynamic team player with extensive domestic and international experience, she is a hands-on leader in both corporate and entrepreneurial settings developing and executing strategic plans encompassing client goals and translating them into an efficient and profitable production structure. She channels these skills as founder of the One Love Community Fridge project, a community-based response to the long lines at food banks that began during the peak of the COVID-19 pandemic in New York City. The project is a purpose-driven initiative that supports community fridges, local businesses and framers by addressing immediate hunger needs, minimizing food waste and ensuring access to healthy, fresh foods. Asmeret is also co-founder of The Black Beauty Club (https://www.theblackbeautyclub.com/), is a social enterprise focused on community building; driving cultural and solutions-oriented conversation across the diaspora; and impactful thought leadership within the Black Beauty space. A community grown on Clubhouse to drive insightful thought leadership and cultural conversations around the Black Beauty space, the Black Beauty Club member is a beauty consumer, aspiring or established founder, beauty critic, or member of the beauty industry. With a mission to galvanize and quantify the economic and cultural impact of Black businesses and consumers driving a stronger ecosystem, the Black Beauty Club and its members are invested in the Black Beauty zeitgeist and seek to bolster community support and through greater industry knowledge. Listen in to find out more about how Asmeret is manifesting a new world view on food, beauty and civic engagement. Where to find Asmeret? www.onelovecommunityfridge.com](https://www.onelovecommunityfridge.org) On LinkedIn (https://www.linkedin.com/in/asmeretberhelumax/) On Instagram (https://www.instagram.com/asmeretasmeret/) What's Asmeret reading? The New York Times (https://www.nytimes.com) The New Yorker (https://www.newyorker.com) The Atlantic (https://www.theatlantic.com) Other topics of interest: Fort Greene Park (https://fortgreenepark.org/fort-greene-park) Flashback to Glocal Citizen Nana Eyeson-Akiwowo's Episodes (https://glocalcitizens.fireside.fm/guests/nana-eyeson-akiwowo) The Campaign Against Hunger (https://www.tcahnyc.org) Ami Cole (https://www.amicole.com) 54 Thrones (https://54thrones.com) Rosen Skincare (https://www.rosenskincare.com) Nike Air Pegasus History (https://sportinglifeblog.ca/nike-air-pegasus/#:~:text=The%20Original%20Nike%20Pegasus%20(1983)&text=The%20first%20Nike%20Pegasus%20wasn,just%20%2450%20for%20the%20pair.) Special Guest: Asmeret Berhe-Lumax.

The East was a cultural organization founded in Bed-Stuy, Brooklyn, in 1969, with a mission of Black empowerment. Members built a school, local food co-ops, and even a publisher to support Black Brooklyn. Tomorrow, a free screening of a new documentary about The East, called, "The Sun Rises in The East," will be presented by BAM at the Jitu Weusi in Clinton Hill. Director Tayo Giwa and producer Cynthia Gordy Giwa join to discuss the history of The East and the making of the documentary.

New York Magazine's diner-at-large Tammie Teclemariam is on a mission to try as many New York restaurants as possible in one year for her newsletter "The Year I Ate New York." She's now about halfway through her culinary journey, and had many tricks and suggestions to share from her piece "200 Restaurants, 100 Tips," which includes advice like where to find the best dive bars, and what ice cream in New York reigns supreme. She joins us to discuss, and to take your calls on your best dining tips and tricks. In case you missed it, here's our full list of recommendations, from Tammie and the All Of It listeners: Cesar's Empanadas Truck, Fort Greene Shukette, Chelsea Hummus Bar, Midwood Terre, Park Slope LaRina, Fort Greene Macosa Trattoria, Bed-Stuy Marea, Columbus Circle Betty Bakery, Boerum Hill Blossom, University Place Place des Fetes, Clinton Hill Tacos el Bronco, Sunset Park Sahara East, East Village Keki Modern Cakes, Chinatown Eataly, Flatiron Dante, West Village D'Antan, Crown Heights

This week's episode is dedicated to the ascent and rising to meet your potential.   Tricia Lee is a Licensed Associate Real Estate Broker with incredible savvy, passion and drive.  An accomplished entrepreneur and a prominent voice within the Brooklyn brokerage and business communities, Tricia Lee is the founder and leader of the highly talented Tricia Lee Team at SERHANT. After breaking into the industry with record-breaking numbers, Tricia and her Brooklyn-based team have since done more than $200M in sales in a little over five years, helping buyers, sellers, and developers achieve their real estate goals throughout the city.    Tricia's experiences as a property owner, landlord, and former tenant give her unique insights and perspectives into the entire buying, selling, and renting process.  She is a consummate entrepreneur who continues to achieve greatness.  Interestingly, before she became a record-breaking realtor, she owned and operated an award-winning chain of nail and beauty bars, Polish Bar Brooklyn, in Fort Greene/Clinton Hill and Prospect Heights neighborhoods of NYC.  She keeps giving back to empower her community as well.     Tricia is highly invested in improving and giving back to her community, regularly organizing and running events that support, educate, and empower women in real estate and other small businesses. Her event series, Money Matters with Tricia Lee, focuses on financial wellness and features guest speakers and experts. She also leads a Bed-Stuy Small Business Saturday and a Shopping Crawl. She has contributed to financial education events such as Chase & Essence magazine's Currency Conversations and Bank of America and Her Agenda's Financial Workshops.   Tricia's altruism extends to her being an active member of Alpha Kappa Alpha Sorority Incorporated (welcome Soror!), the Brooklyn Museum, and the Brooklyn Academy of Music.  She also sits on the Board of Advisors for Clinton Hill's V-ELMS.      Catch the latest episode of the Forever F.A.B. podcast on Apple podcasts, Spotify, YouTube, iheartradio, Podbean, and wherever you listen to your favorite podcasts.  For past episodes featuring guest star interviews, beauty product reviews and innovations in plastic surgery, visit ForeverFABpodcast.com.     Dr. Shirley Madhere is a NYC-based plastic surgeon and Founder of Holistic Plastic Surgery.  This philosophy is based on a whole-body, mind, and spirit approach to beauty and incorporates wellness, integrative nutrition, functional aesthetics, and complementary medicine.   Dr. Madhere's approach to optimal outcomes in plastic surgery is through a lens of wellness, and is grounded in science and backed by ivy league medical study, research, and extensive surgical training.  View her menu of services at ElementsandGraces.com.  Consultations are available in-office, virtually, and online via Click-lift.com.   Coming soon: Dr. Madhere offers beauty on call services through Jet Set Beauty Rx, a mobile medical aesthetics unit delivering beauty in the privacy of your own home.  Reserve at JetSetBeautyRx.com.   As a creative outlet and means to broaden the perspective on the “spectrum of beauty,”  Dr. Madhere created Forever F.A.B., a podcast dedicated to Fashion, the Art of living well (i.e., wellness), and all things Beauty.  Visit ForeverFABpodcast.com for past and new episodes.     If you enjoy listening to the Forever F.A.B. podcast, get more audio and visuals with a membership through Patreon.  Choose the Gold, Platinum, or Diamond tier for premium added content, special co-hosts, lifestyle videos, branded merchandise, and private access to Dr. Shirley's Clubhouse by visiting patreon.com/ForeverFAB.   Catch the latest episode of the Forever F.A.B. podcast on Apple podcasts, Spotify, YouTube, iheartradio, Podbean, Amazon podcasts, and wherever you listen to your favorite podcasts.  For past episodes featuring guest star interviews, beauty product reviews and innovations in plastic surgery, visit ForeverFABpodcast.com.   The F.A.B. Five according to Tricia Lee:  Recommendations/The F.A.B. Five according to Tricia Lee: Get real with yourself by deciding how you want to work on yourself. Recommendations/The F.A.B. Five according to Tricia Lee: Surround yourself with people that pour into you. Recommendations/The F.A.B. Five according to Tricia Lee: Work hard but live well; it's the anti-hustle.  Avoid burnout by living a good life while you work hard. Recommendations/The F.A.B. Five according to Tricia Lee: Take time for yourself; enjoy your own company. Recommendations/The F.A.B. Five according to Tricia Lee: Be authentic.  Be yourself to find where the love is.   Looking to get into real estate?  Contact Tricia Lee at serhant.com.  Sign up for her workshop series at tricialee.com. Also check it out on social: @lovetricailee and @soldbytricialee. ***** As always, if you liked this episode of the Forever FAB podcast, please share it and subscribe to the feed. Listen to past episodes or check out who's coming up next on foreverfabpodcast.com.   If you enjoy listening to the Forever F.A.B. podcast, get more audio and visuals with a membership through Patreon.  Choose the Gold, Platinum, or Diamond tier for premium added content, special co-hosts, lifestyle videos, branded merchandise, and private access to my Clubhouse by visiting patreon.com/ForeverFAB.   If you are the Founder of or represent a beauty brand and want to be featured on an episode of the Forever FAB podcast segment of Fifteen Minutes of FAB, send me some stuff.  Visit ForeverFABpodcast.com and fill out the Contact form.   For general holistic beauty tips or to set up an appointment with me to discuss your personalized options for leveling up your beauty, go to ElementsandGraces.com and sign up for my newsletter.   And for an online e-consultation on time, anytime and on your time, visit Click-Lift.com for your wellness, plastic surgery, and beauty questions on the go. And… if you don't want to go anywhere or leave your home, look out for Jet Set Beauty Rx offering mobile aesthetic medical services, such as injectable fillers and multi-vitamin facial treatments.  Jet Set Beauty Rx is coming to your neighborhood soon.   Credits: Video backdrop: NYC Fashion: T-shirt by the Gap; sweater by N. Peal; blue-blocking glasses by Tom Ford Beauty: skincare by Wonderskin Purevoc   Makeup: n/a Produced by www.oneofoneproductions.com Recorded, mixed, edited and original music by www.23dbproductions.com   Podcast Medical Disclaimer The purpose of this podcast is to educate and inform. It is no substitute for professional care by your doctor or your own qualified healthcare professional. Never disregard professional medical advice or delay in seeking it because of something you have read on this podcast or in any linked materials. Guests who speak on this podcast express their own opinions, experience and conclusions, and Dr. Shirley Madhere neither endorses nor opposes any particular opinion discussed in this podcast. The views expressed on this podcast have no relation to those of any academic, hospital, practice, institution or other entity with which Dr. Shirley Madhere may be affiliated.

This week's episode is dedicated to the ascent and rising to meet your potential.   Tricia Lee is a Licensed Associate Real Estate Broker with incredible savvy, passion and drive.  An accomplished entrepreneur and a prominent voice within the Brooklyn brokerage and business communities, Tricia Lee is the founder and leader of the highly talented Tricia Lee Team at SERHANT. After breaking into the industry with record-breaking numbers, Tricia and her Brooklyn-based team have since done more than $200M in sales in a little over five years, helping buyers, sellers, and developers achieve their real estate goals throughout the city.    Tricia's experiences as a property owner, landlord, and former tenant give her unique insights and perspectives into the entire buying, selling, and renting process.  She is a consummate entrepreneur who continues to achieve greatness.  Interestingly, before she became a record-breaking realtor, she owned and operated an award-winning chain of nail and beauty bars, Polish Bar Brooklyn, in Fort Greene/Clinton Hill and Prospect Heights neighborhoods of NYC.  She keeps giving back to empower her community as well.     Tricia is highly invested in improving and giving back to her community, regularly organizing and running events that support, educate, and empower women in real estate and other small businesses. Her event series, Money Matters with Tricia Lee, focuses on financial wellness and features guest speakers and experts. She also leads a Bed-Stuy Small Business Saturday and a Shopping Crawl. She has contributed to financial education events such as Chase & Essence magazine's Currency Conversations and Bank of America and Her Agenda's Financial Workshops.   Tricia's altruism extends to her being an active member of Alpha Kappa Alpha Sorority Incorporated (welcome Soror!), the Brooklyn Museum, and the Brooklyn Academy of Music.  She also sits on the Board of Advisors for Clinton Hill's V-ELMS.      Catch the latest episode of the Forever F.A.B. podcast on Apple podcasts, Spotify, YouTube, iheartradio, Podbean, and wherever you listen to your favorite podcasts.  For past episodes featuring guest star interviews, beauty product reviews and innovations in plastic surgery, visit ForeverFABpodcast.com.     Dr. Shirley Madhere is a NYC-based plastic surgeon and Founder of Holistic Plastic Surgery.  This philosophy is based on a whole-body, mind, and spirit approach to beauty and incorporates wellness, integrative nutrition, functional aesthetics, and complementary medicine.   Dr. Madhere's approach to optimal outcomes in plastic surgery is through a lens of wellness, and is grounded in science and backed by ivy league medical study, research, and extensive surgical training.  View her menu of services at ElementsandGraces.com.  Consultations are available in-office, virtually, and online via Click-lift.com.   Coming soon: Dr. Madhere offers beauty on call services through Jet Set Beauty Rx, a mobile medical aesthetics unit delivering beauty in the privacy of your own home.  Reserve at JetSetBeautyRx.com.   As a creative outlet and means to broaden the perspective on the “spectrum of beauty,”  Dr. Madhere created Forever F.A.B., a podcast dedicated to Fashion, the Art of living well (i.e., wellness), and all things Beauty.  Visit ForeverFABpodcast.com for past and new episodes.     If you enjoy listening to the Forever F.A.B. podcast, get more audio and visuals with a membership through Patreon.  Choose the Gold, Platinum, or Diamond tier for premium added content, special co-hosts, lifestyle videos, branded merchandise, and private access to Dr. Shirley's Clubhouse by visiting patreon.com/ForeverFAB.   Catch the latest episode of the Forever F.A.B. podcast on Apple podcasts, Spotify, YouTube, iheartradio, Podbean, Amazon podcasts, and wherever you listen to your favorite podcasts.  For past episodes featuring guest star interviews, beauty product reviews and innovations in plastic surgery, visit ForeverFABpodcast.com.   The F.A.B. Five according to Tricia Lee:  Recommendations/The F.A.B. Five according to Tricia Lee: Get real with yourself by deciding how you want to work on yourself. Recommendations/The F.A.B. Five according to Tricia Lee: Surround yourself with people that pour into you. Recommendations/The F.A.B. Five according to Tricia Lee: Work hard but live well; it's the anti-hustle.  Avoid burnout by living a good life while you work hard. Recommendations/The F.A.B. Five according to Tricia Lee: Take time for yourself; enjoy your own company. Recommendations/The F.A.B. Five according to Tricia Lee: Be authentic.  Be yourself to find where the love is.   Looking to get into real estate?  Contact Tricia Lee at serhant.com.  Sign up for her workshop series at tricialee.com. Also check it out on social: @lovetricailee and @soldbytricialee. ***** As always, if you liked this episode of the Forever FAB podcast, please share it and subscribe to the feed. Listen to past episodes or check out who's coming up next on foreverfabpodcast.com.   If you enjoy listening to the Forever F.A.B. podcast, get more audio and visuals with a membership through Patreon.  Choose the Gold, Platinum, or Diamond tier for premium added content, special co-hosts, lifestyle videos, branded merchandise, and private access to my Clubhouse by visiting patreon.com/ForeverFAB.   If you are the Founder of or represent a beauty brand and want to be featured on an episode of the Forever FAB podcast segment of Fifteen Minutes of FAB, send me some stuff.  Visit ForeverFABpodcast.com and fill out the Contact form.   For general holistic beauty tips or to set up an appointment with me to discuss your personalized options for leveling up your beauty, go to ElementsandGraces.com and sign up for my newsletter.   And for an online e-consultation on time, anytime and on your time, visit Click-Lift.com for your wellness, plastic surgery, and beauty questions on the go. And… if you don't want to go anywhere or leave your home, look out for Jet Set Beauty Rx offering mobile aesthetic medical services, such as injectable fillers and multi-vitamin facial treatments.  Jet Set Beauty Rx is coming to your neighborhood soon.   Credits: Video backdrop: NYC Fashion: T-shirt by the Gap; sweater by N. Peal; blue-blocking glasses by Tom Ford Beauty: skincare by Wonderskin Purevoc   Makeup: n/a Produced by www.oneofoneproductions.com Recorded, mixed, edited and original music by www.23dbproductions.com   Podcast Medical Disclaimer The purpose of this podcast is to educate and inform. It is no substitute for professional care by your doctor or your own qualified healthcare professional. Never disregard professional medical advice or delay in seeking it because of something you have read on this podcast or in any linked materials. Guests who speak on this podcast express their own opinions, experience and conclusions, and Dr. Shirley Madhere neither endorses nor opposes any particular opinion discussed in this podcast. The views expressed on this podcast have no relation to those of any academic, hospital, practice, institution or other entity with which Dr. Shirley Madhere may be affiliated.

Nicole Marie VP gives God the glory for everything the lord has done in her life. #GodisGreat Nicole has been featured on the cover of "That Splash Magazine", This is 50, Hot 97, Lisa Evers Street Soldiers, XXL, the Source, & Complex. Nicole Marie is a singer, songwriter, producer and actress. She has been featured in Nas movie "The Land" Ray Jr's movie "Rent Due" with Machine Gun Kelly, B. Simone, Michael Colyar, and Landon Romero & Shiggy. Clinton Hill featuring Ice-T, and many more movies. --- Support this podcast: https://anchor.fm/antwon-grant5/support

Mem Nahadr (/nəˈhɑːd/ nə-HAHD), also known as M. Nahadr and simply "M", is an American performance artist and multi-octave vocalist best known for the performance of the song "Butterfly", composed by Yoko Kanno and lyricized by Chris Mosdell for Cowboy Bebop. She is also an author, composer, poet, filmmaker, and human rights activist.In 2008, she presented her first other off-Broadway theatrical production, Madwoman: A Contemporary Opera.[1] co-produced by Grammy winner James P. Nichols, and Harvard LOEB Theater director, Claude E. Sloan, Jr.Again in 2018, she presented her other off-Broadway theatrical production, FEMME FRACTALE co-produced by Grammy winnerJames P. Nichols.Photo by: Joseph BoggessMEMNAHADR.COMSOUNDVISION ON YOUTUBE. Support the show (https://www.patreon.com/memnahadr)

Dr. Corey L. Black is a Pennsylvania native whose career goal was always to serve people. He attended the University of Pittsburgh, where he obtained his Bachelor's degree in African studies with a minor in chemistry. Dr. Black also received his DMD from the University of Pittsburgh School of Dental Medicine. While studying, he traveled to Argentina, South Africa, and China and studied various health care systems. Dr. Black received post-doctoral training at Kings County Hospital General Practice residency in Brooklyn, where he enhanced his general dentistry skills — including cosmetic dentistry, implant placement and restoration, and surgery. He has extensive experience, knowledge, and abilities that he utilizes daily in his practice as a dentist. Dr. Black uses cutting-edge and state of the art technology in his practice, SmileSpace™, located in the heart of Clinton Hill, Brooklyn. With scientific and clinical research, he delivers his clients the most accurate diagnoses at an affordable price. --- Send in a voice message: https://podcasters.spotify.com/pod/show/mastermine-mrg/message

Don't forget to subscribe, leave us a 5 star rating and review!This episode with Jude Bernard was legendary. Jude's investing journey began when he used his student loan refund for the down payment on a multi-unit property in Queens, New York. His goal was to simply make $500 extra per month. 20 years ago, he realized that Brooklyn would be the next up and coming area to invest in. He chose to make his first Brooklyn investment in Clinton Hill due to its proximity to downtown Brooklyn and various indicators of growth. Through many sacrifices, he persevered through the financial crisis and managed to keep all of his properties. Jude has grown his portfolio to over 30 units in New York City. He also runs the Brooklyn Bank, a non profit that promotes financial literacy and overall betterment of the community. In this episode we discuss creativity, how to find a great investment location, future plans and more.How to find himIG- @mrjudebernardWebsite- https://www.thebrooklynbank.org/Highlights 1) If you can't invest in the epicenter of a city, look at areas on the perimeter. The growth usually expands to those areas and it's still desirable for tenants. 2) Make sure your properties are cash flowing. Appreciation is not a strategy because you have no control over it.3) If you invest in real estate, you should learn about various aspects of the business that impact investing. Access all of our resources on our website- https://www.blackrealestatedialogue.com/linksJoin the B.R.E.D. Real Estate Investing Community for $1- https://www.outofstatemoney.com/community-sales-page-1Learn how to invest out of state- https://www.outofstatemoney.com/

Today I'm talking to Doug Bowen, Founder fo the Doug Bowen/Zia O'Hara Team at Douglass Elliman in Brooklyn and New York City.  Most recently Doug's team set  a sales record by over $2m over the former sales record in Clinton Hill of Brooklyn with the sale of, their listing, Pfizer Mansion . They have sold over $2b in homes combined. And they have sold over 300 townhomes in their market; that is more than other agent or team in Brooklyn. Before Doug and hit record for our interview today, he shared with me that this will be the first time he has shared his story. Out of his story and all in all the adventures along the way, Doug reveals  How to Build the Foundation for Record-breaking Results.Jere interviews the world's most renowned and best real estate agents around the country and the world.These outstanding Agents tell their stories, how they got into the business, and what has made them successful in one of the oldest and most competitive industries.All of this on the “Jere Metcalf Podcast, Top Real Estate Agents tell how they do it.”www.JereMetcalfPodcast.comPowered byJere Metcalf Partners404.627.7789jere@jeremetcalfpartners.comJeremetcalfpartners.com

Nono miglio del nostro viaggio in 26 puntate lungo il percorso della TCS NYC Marathon.Fort Green & Clinton Hill, due piccole aree nel cuore di Brooklyn, sono piene zeppe di pubblico che "stringe" i runner lungo questo chilometro e mezzo di gara accompagnata dal tema di Rocky!In questa puntata, però, ci perdiamo più che altro nella storia e nel racconto del nostro amico ed ospite Cristian Cucco.Per saperne di più e SOSTENERE l'associazione "Se vuoi puoi" -> https://sevuoipuoi.org//Vuoi scoprire tutti i segreti della Maratona di New York? "Dal Verrazzano a Central Park" ti porta dietro le quinte (e lungo il percorso) di uno degli eventi sportivi più famosi e popolari del mondo, ripercorrendo, miglio dopo miglio, tutto il tracciato di gara. Ciascuna puntata è dedicata ad un miglio specifico del percorso ed in molti episodi affiancheranno i co-host Lorenzo dell'Uva e Pietro Paschino numerosi runner ed appassionati che hanno corso, vinto o ancora sognano la partecipazione alla TCS NYC Marathon.A proposito di Lorenzo & Pietro- Lorenzo Maria dell'Uva lavora nel digital. È startupper, giornalista, runner e fotografo. Ha pubblicato “La corsa infinita”, la guida completa alla maratona di New York, e “Race Day" un libro fotografico dedicato alla TCS NYC Marathon. Su Instagram, Strava, Twitter, Clubhouse il suo nickname è @delluva oppure lo trovate al sito www.maratona.nyc- Pietro Paschino è un Medico Veterinario, ma anche Ricercatore ed Insegnante, e spesso scrive di corsa per RunLovers. Corre quasi tutti i giorni, ovunque si trovi nel mondo. Su Instagram, Facebook, Strava e Twitter il suo nickname è @pietropaschino. Che fantasia infinita, eh?

James Brune, "Honest without Fear" Founder and CEO of BoardPackager tells his story on Global Luxury Real Estate Mastermind with Michael Valdes Podcast #170 James Brune, CEO of Board Packager had a great love of real estate from an early age when he would visit the rental properties his parents owned on weekends to fix odd things in their investments. He purchased his first home at the age of 21, but he had a successful career in oil & gas before he decided to make real estate his passion. He was a successful real estate agent in the highly competitive market of New York City and found a great business opportunity with the tedious work involved with creating a board package for co-ops and condos in New York City which was mostly a manual, laborious task where each package was several hundred pages and multiple copies were necessary. This archaic method had not been challenged in years, and the automated process with Board Packager was born. Jim is a brilliant entrepreneur, and it was a privilege to speak with him.  More About James Brune:  James Brune combines a strong analytical business background with practical reasoning to understand and navigate the critical elements of any transaction. His passion for real estate dates back to the days when he would spend time with his parents on their weekend projects refurbishing single-family rental houses. He bought his first house when he was in his early 20s and in 2012 turned his passion into a rewarding career; with nearly $13 million of transactions completed in 2012 alone, he was named Douglas Elliman’s ‘Rookie of the Year’. He is also the founder of BoardPackager, a new secure online platform for residential real estate transactions that is transforming an inherently nuanced and inefficient process into a easy, fluid way for brokers, applicants, property management and boards of buildings to process property transfers. Prior to that, James held positions in natural gas trading and weather risk management for a combined 13 years; most recently as interim CEO/Executive Vice President/Director of the U.S. subsidiary of Tokyo-based Weathernews, Inc. - a weather risk management consultancy. He started the company’s New York office, and eventually was responsible for the entire North American subsidiary (accepting buyout when permanent relocation was required). James has lived in New York City for 15 years in several different neighborhoods; Midtown-East Manhattan, DUMBO and now Clinton Hill. He is an undergraduate of Southern Methodist University plus holds an MBA from the Mays Business School at Texas A&M University with additional coursework completed at Copenhagen Business School. James is involved in a number of social and civic organizations in New York City and in New Orleans, LA where he also has a home. He is active in children’s causes, and is a Trustee of the New York Foundling. James additionally enjoys running, bicycling, skiing, traveling, photography, fantasy football and classic cars. About Michael Valdes:  Michael Valdes is the newly named President of eXp Global at eXp Realty. Previously Michael was the senior vice president of global servicing for Realogy Corporation, one of the world's largest real estate companies and parent to Coldwell Banker, C21 and Sotheby’s. Earlier in his career, Mr. Valdes was Director of Private Banking at Deutsche Bank for just under a decade where he oversaw a book of business of just under $1 billion. He has the distinction of being the first Director in the United States of Latino descent. Mr. Valdes is the Chair of the AREAA Global Advisory Board and co-host of the 2020 AREAA Global Luxury Summit. He is also a current member of the NAHREP Corporate Board of Governors and a member of Forbes' Real Estate Council. Additionally, he is the Executive Chair of the ONE VOZ, Hispanic ERG for the firm and a member of Forbes Real Estate Council. He is a former Board Member of Mount Sinai Hospital in Miami Beach as well as the Shanti Organization in San Francisco. Michael was also a Board Member of Pink & Blue for 2, an organization started by Olivia Newton-John to promote breast and prostate cancer awareness.  

This week Kate and Julia talk to Michael Hollingsworth, a lifelong Brooklynite, tenant organizer, and dedicated fighter for housing justice. He’s running for City Council District 35 to represent Fort Greene, Clinton Hill, Bed-Stuy, Prospect Heights, and Crown Heights. Follow Michael on Twitter @mike4brooklyn Learn about his campaign at www.m4bk.com Julia and Kate can be found at @OhJuliaTweets and @KateWillett Hosts: Kate Willett and Julia Claire Producer: Genevieve Gearity Theme Song: Emily Frembgen and Kate Willett Artwork: Adrienne Lobl

Theo Gangi and Rucker Moses, the pen name for authors Craig S. Phillips and Harold Hayes Jr., discuss their collaboration for their novel, KINGSTON AND THE MAGICIAN’S LOST AND FOUND. We talk about their writing for television, subverting the author ego, increasing suspense with a ticking clock, planning a series one book at a time, ghosts and flying saucers, why you should hold your baseball bat like an egg, how to distill one narrative voice from three authors, book marketing during a pandemic, and so much more. Rucker Moses is the pen name of Craig S. Phillips and Harold Hayes Jr. They both hail from Atlanta and started telling stories together at the University of Georgia. Together, they've been nominated for three Emmys for writing in a children's program and have written for TV shows based on books by R. L. Stine and Christopher Pike. They also make virtual reality experiences and own a production company named SunnyBoy Entertainment. In no particular order, their favorite things to write about are ninjas, magic, space, and abandoned amusement parks. When not doing all that, they are hanging with their wonderful families at home in Los Angeles. Theo Gangi is the author of A New Day in America and the breakout crime thriller Bang Bang. His stories have been anthologized in First Thrills, edited by Lee Child, The Greensboro Review, The Columbia Spectator and the Kratz Sampler. His articles and reviews have appeared in Buzzfeed.com, The San Francisco Chronicle, Mystery Scene Magazine, Inked Magazine and Crimespree Magazine. A graduate of Columbia University’s School of the Arts, he has taught writing at John Jay College of Criminal Justice, is the Director of the Writing Program at St. Francis College and lives in Clinton Hill, Brooklyn.

On this episode of the Bucket Up Podcast: JB reviews his birthday Fallout from the capitol attack and the inauguration The $15 dollar minimum wage convo is getting annoying Weed is officially legal and for sale in AZ Reviews for the Crack documentary on Netflix and Snowpiercer on HBO Max New music from Kota The Friend, Young Dolph and much more Soundtrack: "Oppa Stoppa" By YBN Nahmir ft. 21 Savage "Clinton Hill" By Kota The Friend "Baewatch" By Anders "Fast" By Young Dolph

As food distribution lines continue to grow by the week, communities across the country are working with their neighbors to support one another. Here in Newark, NJ – Clinton Hill is one of those neighborhoods. At the onset of the pandemic, while traditional food pantries were closed, the Clinton Hill COVID-19 Community Action team would come together and work in partnership with residents to organize immediate relief efforts for Clinton Hill. According to the New Jersey's Public Health Data Resource, an estimated 100,000 people in Essex County live in food insecure households . From June 2020 until August 2020, 9 Clinton Hill residents took the lead in distributing food to other Newark residents on their block. The COVID team and local partners created a system to distribute the groceries to pantry hosts. Newark residents, Mr. Ali Muslim led the pantry on West Runyon Street and Kisha Ingram serves as the community organizer for Clinton Hill Community Action. Coordinated by Clinton Hill

Pie For EveryoneBy Petra “Petee” Paredez Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York city sitting at her dining room table, talking to cookbook authors.Petra Paredez: I am Petra Paredez and my cookbook is called Pie For Everyone, Recipes and Stories From Petee's Pie, New York's Best Pie Shop.Suzy Chase: If you liked this podcast, please be sure to tell a friend I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. Pie is the secret of our strength as a nation and the foundation of our industrial supremacy. Pie is the American synonym of prosperity. Pie is the food of the heroic, no pie, eating people can be permanently vanquished. I thought you'd get a kick out of that cause that's out of, The New York Times in 1902.Petra Paredez: Oh amazing.Suzy Chase: Isn't that funny?Petra Paredez: Yeah. I mean, I'm a pie lover. I might not go that far, but I love it.Suzy Chase: Well I know you did a lot of research at the New York Public Library, right?Petra Paredez: It's actually something you can do online. They have a lot of menus available online. So you can look at all these big, beautiful menus PDFs of antique and vintage menus from, decades past from New York City and beyond and see what people were eating. One thing that pretty much all over those menus from past decades is pie for dessert and also pie for main meals as well. But when you check out the New York Public Library database, the menu database that's a really strong common thread in all of these menus.Suzy Chase: I've heard. It's amazing.Petra Paredez: It's so much fun to look at. I mean, if you just look up pie and then you see all of of these different tags for different menus and they're constantly being uploaded, just pies you've never heard of or fruits, you might not have heard of as well.Suzy Chase: So Americans really seem to think that pie is ours. The first known written recipe for Apple Pie dates back to an English cookbook published in 1381. Now, how is pie a culinary vehicle that can travel across millennia and seasons?Petra Paredez: I think to address that you kind of have to think about what makes the pie and what your definition of a pie is. If we think of it as a filling that is baked in a crust, there's so many different examples of that across cultures and across huge swaths of the human timeline. But, you know if it's some sort of grain crust and a filling, people have been making that for millennia way back to the Greeks, the Egyptians, and you can be a little loose with your definition. I mean, what people often cite as first pies sound to me an awful lot like cheesecake, um, maybe like a sheep's cheese in an ancient grain crust and that's part of why I think cheesecake is pie too, by the way,Suzy Chase: I was going to ask you that is cheesecake cake or pie. I think of it as cake.Petra Paredez: Some versions strike me much more as a cake-like dessert. And then some versions I think are more tart, like are or pie like in the sense that they have a much more clearly defined crust and then an egg and cheese based custard or filling that is baked inside of it. I think of cake is something more with leavener, and a crumb to it. Some cheesecakes have that. I like it fluffy, but not necessarily with a crumb, but yeah, I mean, I think pie in general is such like an amazing vehicle because you can kind of take whatever your spices and fruits or even savory elements that are part of your cultural cuisine and stuff 'em in a crust and bake them.Suzy Chase: I'm curious to hear about how you grew up in a pie business that your parents started in 1981. That was a long time ago.Petra Paredez: Yea. It's sounding farther and farther away. That's for sure. Yeah. My parents started their pie business sort of out of desperation. They had been farming for a while. Their small farm operation went under and they noticed that there was a dearth of good pies at the farmer's market. And my dad being the sort of analytical guy with strong opinions that, "Oh I can probably do that" not having been a professional baker in the past. He and my mom, they started making pies in their house and selling them at the farmer's market. And before they knew it, it was popular enough that they had to define themselves as a brand and a company. And they decided to call it Mom's Apple Pie Company, thinking that it sort of conveyed this sense of, I don't know, sort of like an Americana, some sort of, you know, wholesome family values, Mom and Apple Pie, but really, they were just like pretty destitute hippies without stable housing who didn't know what else to do. And, you know, my Dad was guided by his strong opinions of what a good pie should taste like and he was able to use that to guide him towards his goal of making those pies. And people responded really well. But I would say that my upbringing was quite different from, you know, my peers and that I, I knew exactly what my parents did for a living. They made pies. Every Thanksgiving I would take the week off of school and work alongside my parents at the bakery. And it wasn't that we were valuable workers when we were, you know, 8, 10, 14 it's more that they didn't have the time to take us to school. So they were doing a lot of, you know, all nighters and probably wasn't even safe for them to drive around at that point. And so we were alongside them, wrapping up pies, taking them to customers, doing all of the little odd jobs, but feeling very important about it too.Suzy Chase: Okay. So when you used to go to the restaurants, your dad would critique the crust of other pies.Petra Paredez: We still do it.Suzy Chase: Oh my gosh.Petra Paredez: Yeah. It's a really funny habit. I mean you know, it's one way of taking your work with you wherever you go. If you're a cook or a baker, um, you can't help, but observe these things. If you go out to eat at a restaurant, but he was pretty funny about it. His brow gets really furrowed and it looks super serious and he's like looking at the crust up close and feeling it with his fingers. It can be a little bit embarrassing except we're all kind of into it. So it's not that he's judgemental it's just that he gets puzzled because he knows how good pie can be, but you're just so much more often able to find mediocre pie than really excellent pie. So he's just wondering why put it on the menu if it's not going to be really great. And he's of course always looking for a super flaky crust and super juicy and flavorful filling. And for him, I think it comes down to like the quality of the fruit. He's super picky about those things. So those are all things that I took with me to, to my business when I started my own thing in New York City with my husband, just those super high standards and wanting to get local fruit that's in season, rather than just, you know, have everything available year round. You know, I'm looking for certain things that in my relationship with those farms and it's mostly just I'll take the ugly fruit as long as it's really nice and bright, rather than all the stuff that looks really good, but might not taste as good.Suzy Chase: Well, that leads us to your high pie standards and your five tenants of a good pie. Let's start with the crust. You say it should be flavorful and plastic fork tender.Petra Paredez: Yeah. That means that if you are eating it on a plate, you should be able to eat it with a plastic fork and have no problem getting right through the crust. Crust used to be more of a vehicle for the pie and a vessel for the pie, for the filling of the pie. But we don't have to carry pies on long journeys overseas or in a pocket or whatever we can just make a really good crust that we want to eat. I mean, to me, the best crust is butter crust. It should be tender and flaky, like so flaky that it shatters. That's what I'm going for.Suzy Chase: You have 7 types of pie crust in this cookbook. I didn't think there were seven types of pie crust.Petra Paredez: Yeah. I wanted it to be accessible to people with different diets. So most of the filling recipes are gluten free. So there's a gluten free crust option and there's a vegan option as well because all of the fruit pies with the exception of like one or two fillings, all of the fruit pies in there are also vegan. So when I say pie for everyone, I really do want it to be accessible for everybody. And I also think that while the butter crust works great with savory pies, it's definitely the most versatile crust out of all of them. It's nice to have a whole grain crust. Sometimes it makes it feel like a much heartier meal if you're having a whole wheat crust or a rye crust, for example, with a savory pie.Suzy Chase: So you touched on this just a little bit just now, but what should we be looking for in fruit?Petra Paredez: You just want to be the fullest expression of itself. So fruit at the height of its season is really what you should want or fruit that's been frozen at the height of its ripeness. You know, if you were to freeze fruit in the summer and use it in the winter, that's going to be so much better than buying that same fruit in the winter. If it's out of season where you live and what I want in a fruit filling is just for those natural flavors to be amplified. And if you just add sugar, you're not really going to amplify it. You have to add sweetness and acidity in good measures. Something that is missing often in fruit fillings is sufficient acidity. To me, lemon juice is always just the best, best source of acidity to add to a fruit pie.Suzy Chase: Talk a little bit about the historic precedence of spices in pies.Petra Paredez: Yeah, well, I've been noticing some pie filling choices that, you know, I might not always agree with. And I would have these like knee jerk reactions to spices with berries, for example, for some reason that never really, that idea never really appealed to me. And then I was reading, um, Amelia Simmons, I'm sure you're familiar with American Cookery, like the first American cookbook, right and I noticed that she is equally as opinionated as I am about this, and she advises cinnamon and mace other sort of warm spices to treat fruit like apples. But she says that every species of fruits such as plums, raspberries, blackberries may only be sweetened without spices. And I thought that was really interesting just to lay it down like a hard and fast rule. That's how I feel about it. I mean, ultimately to each her own but I liked that she laid that down so that I didn't have to.Suzy Chase: What should we be thinking about when making chess, nut and custard pies,Petra Paredez: Those pies are so heavily based on like nice fatty ingredients, like chess and nut pies are based on eggs, butter, and sugar. And then you have custard pies, which are based on a variety of dairy, usually like cream and milk and, and eggs and sugar. And so to balance out those flavors, I think that you need a nice amount of salt, but they also just need to be made out of really quality ingredients. So just really good butter. And I also think that nut pies, like in a pecan pie, for example, using something other than corn syrup, I know that it's a traditional ingredient and pecan pie, but it's also sort of a bizarre invented food that doesn't really exist in nature at all and it doesn't exist by any natural means. It's made by a sort of treating sort of a cornstarch slurry with enzymes that they get from bacteria and fungi. It's just all too weird for me. So I like to use a nice natural sweetener with more character than corn syrup. The only character that corn syrup has is his character that's added through vanilla or molasses. So if you like those things, then you might as well use sweeteners that have molasses in them naturally like a cane sugar and molasses or use use honey use maple syrup. Those things will add so much more depth and character to a nut pie.Suzy Chase: And last, what are the do's and don'ts with filling flavors,Petra Paredez: I've noticed a lot more sort of herbs being added to fruit pies and spices added to Berry pies and I think that sometimes those things might sound more appealing than the end result. I just think that you should let your palate be your guide rather than driving to make something unique or, or going for a sort of..what ends up being sort of a gimmick you know, a classic pie done right will always sort of beat a bizarre combination any day. And so don't combine things based on how they sound more based on how they might look aesthetically, think about how their flavors balance each other out and contribute to a more balanced filling of a nice amount of acidity and sweetness and touch of salt. Those are better considerations when you're putting together ideas for a filling.Suzy Chase: So how is your pie technique different from your Dad's?Petra Paredez: I learned so much from my Dad and I think his butter crust is phenomenal, but when I started making my pies here in New York City, I was making them with local ingredients and I found that I was learning little things along the way and modifying the crust recipe along the way in ways that suit my ingredients better. But ultimately the biggest change was I was just like adding more and more butter. I was seeing how, how far I could push it. So in the crust, I have even more butter and my butter that I get up here, I get mostly from Kriemhild Dairy, which is upstate and Ronnybrook Dairy also upstate. So I get super high fat content butter, and that makes the crust really excellent. For the longest time, my lemon chess and almond chess recipes didn't diverge from my Dad's at all and then I thought, maybe I can see if there's a way to have this nice chess pie texture with less sugar, because I know that the palate of people in New York city is a lot less inclined towards sweetness as compared to in Virginia. So that's one thing that I changed. It meant that I had to sort of add more egg yolk as an emulsifier and keep that filling nice and solid. But I was able to reduce sugar and let some of those other flavors come through in the chess pies and maintain that really lovely chess pie texture.Suzy Chase: Okay. Here's the hundred thousand dollar question. Okay. Here we go. What is your favorite pie?Petra Paredez: Oh gosh. Okay. I mean, I have two favorites for different occasions. Is that all right?Suzy Chase: I mean like today, like right now.Petra Paredez: I just actually, Coconut Custard I've loved since I was a kid and I just love coconut desserts. I always loved coconut desserts. My step-grandmother was from Thailand and I spent so much time with her when I was little and I ate so much coconut stuff with her. So you know going to my parent's bakery after spending the day with her I really liked Coconut Custard Pie. And that, to me, it's sort of an underdog. Although I think I talk about it enough that it's gotten more popular at our bakery over the years. And I think that the very best pie that we make is the Berry Dream Pie. Like that's the one that when people try it, it just consistently knocks their socks off. It's just a Berry explosion. It's so super fresh, super vibrant. Like the tartness is just like at that sort of maximum where it's still like really tasty and dessert, like, but it just really lights up your palate.Suzy Chase: I got the Coconut Custard over the weekend, which is my favorite kind of pie too. I love anything coconut.Petra Paredez: Yea, oh cool. Just the nice flan-like quality, my Dad, they make it with that more easy to find like angel flake type coconut which I love, I love that stuff, but it kind of tastes a little far removed from coconut now that I'm an adult. And so I like using unsweetened coconut cause then like unsweetened, organic coconut is in tinier pieces. It dries out a little more but it's a little easier to slice and more of that pure coconut flavor comes through.Suzy Chase: Now to my segment called Last Night's Dinner where I ask you what you had last night for dinner.Petra Paredez: So last night my husband makes the most amazing carnitas and they're so good. And we've realized lately that the only way our 2 year old will finish his dinner is if he's eating Mexican food. So now we have to just constantly have tortillas available, constantly have beans cooking. I'll do beans in the pressure cooker when I forget that I haven't made dinner yet I'll just do beans in the pressure cooker real quick. And so we'll just do tacos with carnitas and it's so good.Suzy Chase: Oh man. I'm with your son. I'll be right over tonight!Petra Paredez: Yea it's like Taco Tuesday every day now because they never get sick of it and it's not worth making a meal that my husband and I will enjoy and then like trying to feed it to the kids. And then your ego is shattered because you're like, everybody loves my cooking except you. So yeah, taco Tuesday every night.Suzy Chase: Where can we find you on the web social media and in New York City? So @peteespie on Instagram, if you are in New York City on the Lower East Side, we're on Delancey Street we've been there coming up on 6 years at Thanksgiving time. And we have a beautiful cafe in Clinton Hill on Myrtle Avenue in Brooklyn as well now.Suzy Chase: Well, this was so awesome. Thank you so much, Petra for coming on Cookery by the Book Podcast.Petra Paredez: Thank you so much, Suzy. I had a lot of funOutro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Life is a struggle sometimes. Within that struggle, beauty can manifest. Brooklyn, NYC encompasses this idea. The struggles seen in neighborhoods like Bedstey, Clinton Hill, Fort Green and others are a testament to a Beautiful Struggle. K.Burns & Producer Ecto-84 latest release "Beautiful Struggle" is a journey through this process. A soulful yet dusty mixing of boombap, motown & sincerity. A project worth your ears. K.Burns & Ecto-84 both joins us on this episode to talk all things "Beautiful Struggle". Tap in and learn about their process in creating "Beautiful Struggle" and more. Subscribe, share and all that good stuff... Beautiful Struggle: https://kburns.bandcamp.com/album/beautiful-struggle-lp Nack vs Nace; https://crushalotpodcast.bandcamp.com/track/nack-vs-nace-produced-by-flu-single Up Next: Ruste Juxx

Watch the livestream every weekday at 12pm EST on the Lion Brand Facebook page!

Episode 3 takes a deeper dive into the writing and arranging process of the songs that would make up “Sit Resist”, as the primary contributors assemble in the Clinton Hill neighborhood of Brooklyn in late 2009 and early 2010. Also discussed are the earliest musical influences on Stevenson’s writing, which predate her experiences in the punk and ska scene: those being the Great American Songbook standards popular in the era of her musically-virtuosic grandparents. The arrangements of this pre-rock n’ roll period of popular music would inform Stevenson’s own rejection of modern, contemporary pop and rock song-structures. Interviews with Jeff Rosenstock, Mike Campbell, and Stevenson herself offer insight into their collective arrangement process. Also interviewed in this episode is solo artist and boygenius band member Lucy Dacus, who expounds on the profound early influence Stevenson’s music had on her as a burgeoning songwriter.

In this episode we talk with Jamison Galt, who is the Pastor of Resurrection Church Clinton Hill in Brooklyn, New York. In its relatively new existence as a church plant, Resurrection Church has already occupied five different buildings in the same neighborhood. Access to space in each location has been birthed through relationships that Jamison has cultivated with other pastors and people in the local community. This has given Jamison an interesting perspective on the neighborhood and how the physical form of a building and relationships impact ministry. Jamison loves his neighborhood and its rich history, but he is also acutely aware of how many of the buildings in his neighborhood convey the subtle message that if you are not one of us, you don't belong here. Thankfully, there are exceptions to that rule. Some businesses have figured out how to be welcoming places for all. Jamison wants Resurrection Church to be that kind of place. And, we can listen in as he wrestles with the issue of place and belonging in his dense, diverse, and dynamic neighborhood.Access more Show Notes with pictures and resources related to this episode.More information about this podcast and helpful church and urbanism resources can be found on The Embedded Church website.Related ResourcesThe Death and Life of Great American Cities by Jane JacobsThe Doctrine of the Christian Life (A Theology of Lordship) by John FrameFind these Key Terms on The Embedded Church website:- Belonging- Mixed Use- Mixed Income- PerichoresisNotable People Who Lived in Clinton Hill·   Richard Wright·   Colson Whitehead·   Spike Lee·   Notorious BIG·   Jay Z·   Biggie Smalls·   Walt WhitmanShow CreditsHosted and Produced by Eric O. Jacobsen and Sara Joy ProppeEdited by Adam Higgins | Odd Dad Out Voice ProductionsTheme Music by Jacob ShafferArtwork by Lance Kagey | Rotator Creative

 District Office 55 Hanson Place Brooklyn, NY 11217 718-596-0100 District Office Directions Albany Office LOB 542 Albany, NY 12248 518-455-5325 Albany Office Directions MosleyW@nyassembly.gov Biography  Assemblyman Walter T. Mosley was elected to represent the 57th Assembly District, encompassing the Brooklyn neighborhoods of Fort Greene, Clinton Hill, Prospect Heights and parts of Bedford Stuyvesant and Crown Heights, in 2012. Over those years he has been a staunch advocate for his constituents both in Albany and in the district. Alongside his colleagues he has worked to pass crucial legislation to protect New Yorkers from unscrupulous landlords and furthered criminal justice reform. --- Send in a voice message: https://anchor.fm/thereallewdresky/message

Latoya Johnston, Partnerships Coordinator at BRIC, hosts The Partnerships Podcast, on Brooklyn Free Speech Radio. She talks with Media Share grantees and other Community Partners about their organizations and experiences making media projects with BRIC. In this episode, you will hear from Boys Hope Girl Hope of New York, an "alumni" of the Media Share grant program for Brooklyn based non-profit organizations. Boys Hope Girls Hope of New York is based in the Clinton Hill neighborhood of Brooklyn. The organization helps academically motivated high school student

Government officials and health experts are starting to imagine what life will look like when we venture out again. Former US Homeland Security official Juliette Kayyem says that we may emerge into an altered world of nose swabs at airports, face shields for fans at sporting events, airline flights specifically for low or high-risk passengers, and temperature screenings at restaurants. Also, New York City shop-workers continue going to work risking infection, as they lack proper protective gear; world-renowned chef Massimo Bottura goes virtual during lockdown, broadcasting live cooking classes from his kitchen; a Mexican-American teen worries about prom and graduation; and many gamers are using Animal Crossing, a simulation video game, to live out experiences and routines disrupted by the pandemic. Image: A United States Postal Service worker delivers mail in the Clinton Hill neighborhood of the Brooklyn borough of New York City. New York City remains the epicenter of the coronavirus pandemic in the United States (Credit: Mike Lawrie/Getty Images)

During the 2008 financial crash there was money to be made! Lots of it. People went from rich to freaking wealthy! Why not us? Why not you? One of Buffett's goals is "to be fearful when others are greedy and to be greedy only when others are fearful." He also once stated, "Opportunities come infrequently. When it rains gold, put out the bucket, not the thimble." The weather forecast is rain, lots of rain. Today we spent time with Capital Market Strategist and Investment Analyst J. Clinton Hill about what exactly is going on right now. Time to find out how to get in on the action. Invest a little now, so you can have that cash to travel all the time! https://jclintonhill.com/ You now have a claim to a stock like Apple, Ford, or Facebook. In order to keep this claim to your stock, sign up and join Robinhood using my link. http://join.robinhood.com/michael2392 . . Disclaimer: “Technically Speaking” nor comments made by J Clinton Hill are distributed for the purpose of providing individualized market advice. Information is mentioned or published with regards to securities in which it is believed that readers or podcast listeners may have interest and this report or podcasts only reflect sincere opinions on the investment markets and events or news impacting them. Nevertheless, this report and comments are not intended to be personalized recommendations to buy, hold, or sell securities. Investments in the securities markets, and especially in options or futures, are speculative and involve substantial risk. Each individual investor should determine their respective appropriate level of risk. It is recommended that you seek personal advice from your professional investment advisor and conduct further independent due diligence research before acting on any information published in this report. Most of the content contained herein is derived directly from information published by the companies mentioned in this report and/or from other sources deemed to be reliable, but without independent verification of such. Therefore, no assurance of the completeness or accuracy of information contained within is guaranteed and in no manner warrants or guarantees the success of any action which you take in reliance on its statements and opinions. Furthermore, comments or views expressed by any podcasts hosts which invite J Clinton Hill to participate are not endorsed by him and should not be construed or interpreted as an implicit recommendation to act upon or follow the advice of others merely because of his association or affiliation with said sponsors of such podcasts or any other media platforms that obtain his participation as a guest speaker. Disclosure: JCH Investment Advisory and Consulting Services, Hillbent.com LLC, or its affiliates may own positions in the equities or securities mentioned in this report. Lastly, note that no form of compensation is received from any of the companies covered in this report.    

Books and the City is back, and we’re drunk! Pour yourself a glass of red wine (or four), but please remember to be very careful about balancing it on Kayla’s new couch. We’re kicking off this tipsy episode with some astrology talk (a leo, a virgo, a pisces, and a gemini start a podcast… stop me if you’ve heard this one). The Obamas come up a lot in this episode, and Emily can’t stop singing. We’re tipsy and we’re having fun talking about some of our recent reads. Don’t forget to rate, review and subscribe or follow on your favorite podcast platform. And last but not least, send us an email at booksandthecitypod@gmail.com with your own book + bar recs in your hometown! Read on for links, NYC bar recs, and resources! -------------> Kayla just read: The Girl with the Louding Voice by Abi Daré https://www.penguinrandomhouse.com/books/621991/the-girl-with-the-louding-voice-by-abi-dare/ Adunni’s home country of Nigeria plays such a large role in The Girl with the Louding Voice, so we recommend reading this one over authentic Nigerian cuisine at Buka. Located in Clinton Hill, Brooklyn, the bustling eatery gives way to a lively bar so you can stay for drinks after dinner. Up next for Kayla: And They Called it Camelot by Stephanie Thornton Emily just read: Giovanni’s Room by James Baldwin https://www.penguinrandomhouse.com/books/7741/giovannis-room-by-james-baldwin-introduction-by-colm-toibin/ Giovanni’s Room is an immersive book famously set in Paris, and James Baldwin was born and raised in Harlem. A black-owned business featuring an extensive French wine list, the Harlem-located French bistro Maison Harlem is the perfect place to lose yourself in this novel. Up next for Emily: Real Life by Brandon Taylor Becky just read: The Glittering Hour by Iona Gray https://us.macmillan.com/books/9781250066794 The Glittering Hour’s main character Selena falls in love with a penniless painter in 1920s England, so we recommend taking a look at some art at Fig. 19 before diving into the novel! The hidden 1920s themed bar on the Lower East Side has a secret art gallery entrance. Up next for Becky: Her Last Flight by Beatriz Williams Libby just read: In the Dream House by Carmen Maria Machado https://www.graywolfpress.org/books/dream-house No pairing for this one, but you can reach the National Domestic Violence Hotline at 1-800-799-SAFE (7233). Up next for Libby: Severance by Ling Ma Music by EpidemicSound, logo art by @niczollos, all opinions our own.

Listen to three Brooklynites talk about their personal connections to places across the borough. We’ll hear from a Walt Whitman scholar at the base of the Brooklyn Bridge, an LGBTQ activist in Brighton Beach, and one of Biggie’s biggest fans on a block in Clinton Hill.    Plus, come hang out with us at Central Library’s first ever night of podcasting on March 14! RSVP: bklynlib.org/listenup

We go on the road and talk with the diplomatic and hypnotic Emily Gallagher, NYC activist and resident running for New Yor'sk 50th District State Assembly seat (Greenpoint, Williamsburg, and Clinton Hill). We sip tea over a vintage formica table in Greenpoint and discuss rent control, public transit, and environmental issues affecting northern Brooklyn as well as Emily's experiences in being drawn into politics through the movement for toxic waste cleanup in her area. Learn more about her campaign at www.emilyforassembly.com; Emily's Twitter: @em4assembly Please support this podcast so we can keep bringing you the tea -- https://www.patreon.com/massofcontradictions

Have you ever found a recipe, ingredient, kitchen tool, or cookbook that has changed the way your whole kitchen functions? We’re obsessed with these joyous discoveries, so we’re dedicating our season four finale to them! This episode is bookended with clever kitchen hacks, but dives deep into elements of cooking where we find ultimate satisfaction. Aleah Papes assembles her roommates for a discussion on how to maximize deliciousness and minimize stress when maneuvering their weekly CSA box. H. Conley shares her love of homemade ricotta, which she enjoys making even after long weeks making cheese professionally. Oscar Simone picks up crucial kitchen cleaning tips from Gabe McMackin, the chef behind The Finch in Clinton Hill. Hannah Fordin wraps up our show – and season four – with an exploration of what makes her happiest in the kitchen and the dishes that somehow become more than the sum of their parts. This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

This week Kelly Mena, Stephen Witt and Tom Russotti sit down with New York City Council Majority Leader Laurie Cumbo (D-Fort Greene, Clinton Hill, Crown Heights).Cumbo talks a little about her life's journey from growing up in East Flatbush to going to Spellman College, one of the diamonds in the Historically Black College and University (HBCU) system, and about her launch of the Museum of Contemporary African Diaspora Arts (MoCADA), 80 Hanson Place.

In 1815, Napoleon Bonaparte escaped the island of Elba, where he was exiled, and marched through France toward Paris, slowly but inexorably gaining soldiers and supporters with each passing day. Though his most powerful royalist enemies doubted him, even threatened him, they all eventually joined him as he walked through the capital. In August of 2018, Karl Rudeen finally broke the wills of the hosts of Free the Show, and was also banned to a small island to think about what he did. But slowly, inexorably, he marched back to Brooklyn, an army at his back as he crossed the bridge to land in Brooklyn Heights, turning generals to his cause on Tillary Street, marching then down Myrtle Avenue, until he reached Clinton Hill, and there reclaimed his seat in the studio of Free the Show.Listen to Episode 211

Emily: The CookbookBy Emily & Matthew Hyland Intro: Welcome to the Cookery by the Book podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Matt Hyland: Hi, I'm Matt Hyland. I'm the owner of Emily restaurant, and my new cookbook is EMILY: The Cookbook.Suzy Chase: A huge congratulations for making the "Best 19 Cookbooks for Fall, 2018" in The New York Times. So take me back to that first meal you shared with Emily in your dorm room.Matt Hyland: I believe that was in 2001. We were both kind of hanging out. Emily was actually my RA at the time, which-Suzy Chase: That's funny.Matt Hyland: Yeah. So she was my RA. We were just kind of hanging out. It was a weeknight. We were both hungry, and we ordered some pizza. And we're just sitting on the floor of the dorm, eating pizza, having a good time, and having a few drinks. And like, we really hit it off, and it went really well.Suzy Chase: I read in the cookbook that at that point, Emily thought, "Wow. He's the guy I want to spend the rest of my life with." Were you thinking the same thing that night?Matt Hyland: Maybe she was looking at the pizza when she thought that. But no, I'm kidding. Yeah. We really hit it off right away. I mean, we just had a lot in common. We were in school in Rhode Island. And there wasn't a lot of people from the New York area, and we both were. So it was kind of nice to have a lot of shared experiences from the same area, and like, done a lot of the same things growing up. So, yeah. And I obviously loved her pizza, too. So, yeah. We hit it off pretty quickly.Suzy Chase: Tell me about Luca Arrigoni, and how did he become your mentor?Matt Hyland: Yeah. Luca really changed my cooking career. I was working as a line cook, and a sous-chef, and things like that, in New York City for about seven years. And then Luca opened his restaurant, Sottocasa, right across the street from where I lived. And I didn't really want to do cooking anymore; like kind of the line, sous kind of trajectory. So I walked in there. It was maybe like a day after they opened. And I was like, "I don't know how to make pizza. I don't know anything about wood-fired ovens, but I want to learn how to make pizza. And I have a ton of cooking experience." And he was like, "Okay, sure." So like, every day, I'd go in there. And you know, he'd teach me to stretch dough, and teach me to use the oven, and things like that. And within like, hours of just learning how to do it, I really fell in love with it. It's very traditional, Neapolitan pizza. It's very beautiful; like simple, really good ingredients in a wood-fired oven. And the weird thing about the wood-fired oven was, I picked up cooking on the wood-fired oven extremely quickly, because when I was young, and all through high school, I played lacrosse. And like, using a peel in a wood-fired oven is very similar to using a lacrosse stick.Suzy Chase: Really?Matt Hyland: Yeah. These are very transferrable skills that made it really easy to cook in a wood-fired oven. I was like, "Okay." Well, I got this down in like a week or two. Stretching, of course, was a little bit harder, but using the wood oven, which usually takes a long time to master, was very quick for me to pick up.Suzy Chase: When I think about tackling pizza, I think, "Well, I don't have a wood-fired oven or fancy equipment." But one of the first things you write in the cookbook is that no fancy equipment is needed. What are some of your pro tips for making pizza at home?Matt Hyland: Well, I think having a good baking steel, or a good baking stone, a pizza stone, is really important because you can get a lot of bottom heat on your pizza. But also, there's a few tricks you can use, too. Like, if you heat up your stone or your steel in the oven, and then put it on the top shelf, right below the broiler, and then you put the broiler on; and you put your pizza on the stone that's right under the broiler, or the steel that's right under the broiler, you will create a lot of bottom heat with the steel or the stone, and a lot of top heat with the broiler. So it almost creates ... You can almost create your own little pizza oven in your home oven. So you have a ton of top heat and a ton of bottom heat, and it can cook the pizza really fast and really hot.Suzy Chase: So you have restaurants in Clinton Hill, Brooklyn, the West Village, the East Village in Manhattan, and I think you also have Nashville, too?Matt Hyland: And Williamsburg as well.Suzy Chase: And Williamsburg ... Oh, my gosh. You're everywhere. So the West Village restaurant is a few blocks away from my apartment, on a darling street. And Clinton Hill is another adorable, cozy neighborhood. Does the feel and vibe of the neighborhood play a big factor in where you're going to open a location?Matt Hyland: Yeah, definitely. I mean, these are all locations that I love. I mean, I live in Fort Greene; so you know, like a 10-minute walk from Clinton Hill. Williamsburg, I've always loved the neighborhood that we're in there on the South Side. That's just one of my favorite areas. I have family in Nashville, so that made sense. I used to also live in the East Village, or Lower East Side, a long time ago, very close to East Village. And then the West Village, that location has a very special meaning to me. I mean, as a young cook, after work, I'd always go to Blue Ribbon Bakery, and eat a duck club sandwich, and just like go downstairs, and look at that oven. And then when I found out Blue Ribbon Bakery was moving, I was like, "Oh, my God. We've got to have this space." This is like a dream space to have for any restaurateur. It's so beautiful in there. It's really like, it's a trophy restaurant, I'd call it; just like, the way the face is.Suzy Chase: Oh, totally. That location is a bit of a culinary time capsule. Talk a little bit about that wood-burning oven.Matt Hyland: Yeah. That wood oven, the Blue Ribbon guys think it's from the mid 1800s. I have a friend who's a historian, a food historian, who thinks it's probably more like early 1900s. But either way, the oven that they found, that the Brombergs found in the basement, was a communal oven. So people used to ... People did not have kitchens back in New York City, a long time ago. So they'd make their dough at home and then bring it to the communal bakery. And then the bakery would fire their homemade dough for them, and then they'd come later in the day and pick it up. So it's kind of a new thing, where like, that oven has been cooking food for the neighborhood for 100-plus years. So to get to continue using that oven to cook food for the neighborhood is really special. I mean, it's really amazing that you just get to keep feeding the neighborhood with that oven, like over and over again, for 100-plus years.Suzy Chase: I read somewhere that the Blue Ribbon guys thought it was an oven, but the real estate agent said, "Oh, no, no, no. It's a heater." So they had to track down the plans of the original building to prove that it was an oven so they could redo it, or something like that. Have you heard that?Matt Hyland: Yeah. I think the landlord thought it was a furnace of some sort.Suzy Chase: Yeah.Matt Hyland: So they called ... They had a friend, I think it was a friend in Brooklyn, who was building a wood oven. So the guy who was building the oven, he was from Italy, and he happened to be in Brooklyn while they called this guy. And he came over and took a look at it. And the story is, like once he took a look at it, he gave the oven a little hug. He was like, "Oh, my God. This is amazing." And then it took almost three years, I believe, to restore it. So he would fly in from Italy. He'd crawl inside of the small opening, and restore the bricks, and do all the restoration. It took a few years. So it's a pretty amazing story.Suzy Chase: You identify the pizza at Emily as fiercely American. What does that mean?Matt Hyland: Well, you know, pizza was invented in Italy, probably. I mean, no one really knows. I mean, there's that myth that it was, you know, it's a red, white, and green dish for the Queen, and blah, blah. That's not real. That's a fake story. So it's like, it was probably invented in Italy, but it wasn't very popular. Pizza was not a popular world food until it came to America. And then, you know, New York, and New Haven, and Detroit, and all these styles of pizza are so uniquely regional. And really, Italy just kind of has Neapolitan pizza, you know? So it may have started in Italy, but once it got to America, it really took off. And I feel like pizza is an American food. It's not an Italian food. We kind of made it our own thing. So when I say it's fiercely American, it's like we make pizza here. We use our own ingredients. We do it our own style. We're not like a slave to tradition, where it has to be this; it has to be this temperature oven, it has to look like this, it has to do that. It's like, no, that's not what pizza is. Pizza is fun. Pizza is delicious. Pizza can be whatever it wants to be. I mean, a New York slice of pizza is nothing like a Neapolitan pizza. But you know, it's still pizza. So I feel that by having American ingredients, we use high-quality stuff, we don't have to adhere to tradition, that it is an American product.Suzy Chase: What is your philosophy when it comes to pizza dough?Matt Hyland: I think the simpler, the better, when it comes to pizza dough; not so much ingredients. I always like adding in whole grains. I add in some coarsely-ground rye into my flour for the wood-fired oven. That's also not traditional. I don't use 00 flour. I just think like, using local, high-quality flour is just the best way to do it. Don't overcomplicate it; just some water, some salt, maybe a little oil if you want, but just keep it easy; you know like, delicious.Suzy Chase: What does the rye do for the dough?Matt Hyland: The rye kind of gives it a nice, hearty, nutty flavor. It kind of breaks up just being a monotone, kind of white flour flavor. So it makes it nice and hearty.Suzy Chase: It's funny, when you opened your new location, one of your new locations, you knew you wanted to serve square pies. And so you figured it out it was Detroit-style pizza that you were making. How is this different from the grandma or Sicilian pie?Matt Hyland: Well, we originally were going to do a Sicilian or grandma-style pizza place. But then every time we were doing testing, the pizza was just like, "Well, what do we like about this pizza? We like that the cheese goes all the way out to the edge and caramelizes along the edge of the pan. It's called the frico crust. We like putting the sauce on top because it doesn't make the dough soggy. The cheese is like a barrier between the sauce and the dough. And we liked the size of it. Like, we take the 8-by-10, approximately 8-by-10 sized pizza are kind of a nice size for one person. And just, it really just sort of made sense. So we ordered in a bunch of frozen pizza from Detroit, had it shipped to us, and tasted it. Our pizza tastes nothing like traditional Detroit pizza. So we were kind of doing an homage to the way it looks and the way it is. But like, it's definitely not traditional. We want to use our own local ingredients. We want to use our own, like higher-quality stuff on it. So it really just was like an evolution of different styles of different pizzas that we liked and put together. And it really is just Detroit pizza. I think it's a great style of square pizza.Suzy Chase: When you decided to reach past pizza, how did you determine what other types of food would go on the menu and into the cookbook?Matt Hyland: Well, cooking is very, very personal to me. I think childhood experiences and past experience shaped the way I cook. And like most New Yorkers, I grew up eating lots of Chinese takeout and lots of pizza, so that's what I feel like I cook. Made a lot of Indian takeout, also. So it's like, these are flavors. Like, this is comfort food to me. Like, I didn't ... You know, people who grew up in the South, maybe their comfort food is like biscuits and pimento cheese. But for me, it's really takeout food. Bagels are comfort food; like, you know, smoked fish and things like that. So I want to ... You know, Emily was such a personal restaurant for me. It's like these are flavors that are very personal to me, and like comfort food to me. And that might not seem traditional, but it's sort of why I try to incorporate these kind of flavors into my cooking. And I'm also kind of tired of just having ... You go to a pizza place. It's like, "Okay, what's on the menu?" It's like a Caesar salad, and some meatballs, and some other not-very-well-made starters. So I was like, "Well, let's just try to up our offerings and make them more interesting. And even if they are something familiar, like meatballs, let's put a little bit of a spin on it, make them a little more interesting and fun."Suzy Chase: I read a 2017 article in The Village Voice that called you and Emily the first couple of New York pizza. In a town where you can spot a pizzeria every few blocks, some decades old, how did you react to that title? That's crazy.Matt Hyland: I saw that. Yeah, I was very honored. I'm not sure we necessarily deserve that. I mean, maybe by default, since there aren't really any other couples that are making pizza, I'll take it by default. But you know, there's a lot of great pizza places out there. And we're just really proud to be part of the pizza scene in New York City, and it's been so well-received. So I'm just happy that we're even talked about in New York pizza, since it's such a competitive area, and there's so much good pizza around.Suzy Chase: Yes. Speaking of competition, when you first opened your West Village restaurant, I walked by it, and I thought, "Ugh, another pizza place? Really?" Were you ever daunted at all by the fact that you can't swing a dead cat in New York City without hitting a pizza place?Matt Hyland: Yeah. I mean, within two blocks of the West Village Emily-Suzy Chase: I know.Matt Hyland: ... we have Joe's, John's, Kesté-Suzy Chase: Spunto.Matt Hyland: ... Bleecker Street Pizza. So like, we're just doing different style pizza. So that's really what it came down to, where you know, if I was trying to do some ... Like, one of my favorite pizza places in New York is John's, just two blocks away. So if we were trying to do something like John's, like a coal oven, like old-school New York pizza, yeah, I don't think I'd open there. But we were doing square pizzas, or we are doing square pizzas. And we just have a little more interesting offerings to start with than like the meatballs and things that I was talking about. But yeah, if I'm looking for a New York City pizza, like the John's coal-fired on Bleecker is like, I think that's one of my favorites. So you know, if there was another Detroit-style pizza place on Bleecker Street, yeah, we probably wouldn't have opened.Suzy Chase: With so many creative recipes and toppings in this cookbook, what would you say is the most inspired recipe?Matt Hyland: Inspired or bizarre?Suzy Chase: Well, let's go with bizarre.Matt Hyland: I think the Pig Freaker is one of my favorites. We've been making kimchi and putting some queso on it. It's sort of a combination that doesn't sound like it would work, but it really does. I feel like a lot of Korean flavors and Italian flavors go well together, and we have that in a lot of our other recipes too. Like, our wings are the Korean wings with gochujang and lots of pecorino on it; like, two things that you might not think go together well, but they do; same with the Pig Freaker with the queso cheese and the kimchi. So it's just sort of like, you know, I'm not looking at what country, or just like trying to infuse different countries. Like, it's not strictly, "This country and this country go together." It's like, "What are these flavor profiles of these different kind of neat ingredients we can put together, that work well together?"Suzy Chase: Okay. So I had dinner at your West Village restaurant on Saturday night, and let me tell you what we had. And it would be awesome if you could describe these dishes that are also in the cookbook. Okay. First, we got the Street Fair pizza.Matt Hyland: Yeah, I love the Street Fair. The Street Fair, that's another classic childhood memory of the sausage, pepper, and onion, like going down one of those street fairs in New York City; like, having a sandwich with all that. So that flavor combination's pretty classic. So that's not one of our more unique pizzas in the sense of flavor profile, but it is a very classic, a very familiar flavor that I think everybody loves.Suzy Chase: And that crunchy bit around the crust is heavenly, and you call that the frico crust?Matt Hyland: Yeah, the frico crust It’s when the cheese caramelizes along the edge. Yeah, it's really nice.Suzy Chase: So then we got the For the Nguyen pizza, and you don't really miss the sauce on this pie. Describe it.Matt Hyland: Yeah. So the For the Nguyen is a play on our hot wings that we have at Clinton Hill. We have, like I was saying, the Korean wings with the pecorino and the ranch. So we just do like a play on a buffalo chicken pizza, basically, which is a type of pizza that I love; if you want to get a little pizza-trashy. So it's the chicken, the blue cheese, scallions, wing sauce on top of it, with the radishes. So it's kind of like a fancy version of a buffalo chicken pizza, in a way.Suzy Chase: Pizza-trashy.Matt Hyland: Pizza-trashy.Suzy Chase: We also got the Emmy Burger Double Stack.Matt Hyland: That would be the complete and utter reason why we kind of went from a sleepy, Clinton Hill neighborhood pizzeria, to where we are now. I mean, the original Emmy Burger at Clinton Hill just, it started as me, just kind of being bored eating pizza every night after dinner. So I got some burger meat in, and I had baked some buns. And I was like, "All right. I'm just going to special a burger." And like, I kept special-ing it, and people kept ordering it and taking pictures of it on Instagram. And it went through a few different iterations of how it looks and what was on it. And then we finally settled to like, what it was. Like, people just went crazy over it. It was like, on pictures everywhere, and on Instagram, and this and that. And like, we had these two big reviews come out, one from New York Magazine and one from The Infatuation, both naming it the best burger in New York City. And Village Voice named it the best burger in New York City, and all this stuff started just coming in. And it was like, "Oh." We're like, "This is like a thing now." You know, we kind of broke that barrier of like, kind of a neighborhood restaurant, to like a destination. So we put a limit on it at Clinton Hill, so we only have 25 a night there. But we knew, when we were going to open our new restaurant, it's like we want to make sure that people can get this burger. You know, the West Village restaurant is very large. Clinton Hill restaurant is very small. So we're like, we tried to figure out a way where we could make a burger that you kind of make in some volume, and feed our guests, and have them all be happy, and not have to turn them away. So the Double Stack is like a variation of the original. It's easy to make for us, and it's easy to just have a lot of stuff in-house, so everyone leaves happy.Suzy Chase: The combo of the LaFrieda beef with the pretzel bun, and the Emmy sauce, and the bread-and-butter pickles, and the cheese was incredible.Matt Hyland: Yeah. And again, it's really just some interesting ingredients. I mean, the Emmy sauce is the Korean wing sauce with some aioli in it. So it's almost like a Korean gochujang sauce, like on the dry-aged beef. So it's, again, a lot of things that you might not think go well together. But when you think about it culinarily, you know, it's like these flavors do go well together. And the pickles kind of cut through all the richness of the dry-aged beef. And you know, if you think about a burger as like an actual dish, it's easier to kind of create a better-tasting burger than just like, "Okay. What comes on a burger?" It's like, "All right. It's lettuce, tomato, onions." You know, like, who cares? Like, put some thought into it, and put some ... Just like, it needs more acid. It needs more this. It needs more ... You know, if you think about an actual dish, I mean, it's not that hard to make a really good burger.Suzy Chase: Okay. So for dessert, we went over the top, and we got the S'moresby, your deconstructed s'mores. That pushed us over the edge.Matt Hyland: Yeah. I like that one, too. We were doing a s'mores calzone for so long, so it's kind of a tradition to just have a s'mores dish on the menu. I mean, yeah, who doesn't love s'mores? I mean, it's chocolate, marshmallow, and graham crackers. It's a great combo.Suzy Chase: It's pretty, too.Matt Hyland: Yeah. It's really nice looking, too.Suzy Chase: So I was looking around the restaurant, which was packed, by the way, at 5:00 on a Saturday, and it was so interesting to see. Everyone ordered a hamburger and a pizza or two.Matt Hyland: Like I said, with the burger, I mean, it's just had such notoriety. And like, we just put so much work into making it delicious, that I think that, you know, I joke that we opened a pizza place, but we're actually secretly a burger restaurant, you know? I'd say the burger's the most successful special ever run. You know, so it was a special, and then goes on the menu. And then, you know, we don't really mention the burger that much when it comes to the branding of it, but it's there, and people love it. And like, I'm glad, in the West Village, we do have the space to make sure everyone gets one.Suzy Chase: Now, for my segment called "My Last Meal." What would you choose for your last supper?Matt Hyland: Oh, I'd definitely go get dim sum, lots of different, little dumplings, things like that. I like to ... I mean, dumplings are definitely my favorite food, even though you'd probably guess pizza was. But dumplings are something I grew up eating a lot of. I love dumplings. I go to Mimi Cheng's Dumplings all the time. I think they have great dumplings. Or you know, I'll go to like a dim sum place, and it's got a little variety of all kinds of things in wrappers, you know? That would definitely be my last meal.Suzy Chase: So you'd get all dumplings?Matt Hyland: All dumplings, that's it; different varieties, though, different varieties; not just one kind, just different varieties of dumplings.Suzy Chase: Where can we find your restaurants and you, on the web and social media?Matt Hyland: You can find our restaurants in Clinton Hill, Williamsburg, East Village, West Village, Nashville. And then we have a new one, called Violet, opening soon in the East Village as well, where we'll be going grilled pizza. You can find us on Instagram at PizzaLovesEmily, and www.PizzaLovesEmily.com.Suzy Chase: I didn't think this was possible, but you have elevated the good, old pizza and the good, old burger, and brought it to a whole new level. Thanks, Matt, for coming on Cookery by the Book podcast.Matt Hyland: Thanks for having me.Suzy Chase: Follow me on Instagram at CookeryByTheBook; Twitter is IAmSuzyChase. And download your Kitchen Mixtapes: Music To Cook By, on Spotify at Cookery by the Book. And as always, subscribe in Apple Podcasts.

In this week's episode, we are coming to you live from a local town hall meeting in the Clinton Hill section of Brooklyn. Special thanks to State Committeewoman/District Leader, 57th A.D., Olanike Alabi, for hosting and moderating the panel on how to handle police interactions and encounters. Our panelists were The Bklyn Combine's, Kenneth J. Montgomery and Steve Lynch as well as honorary Combine OG, Anthony L. Ricco, Professor, Federal, State, and Capital Defense Attorney. Listen as this panel of legal superheroes provide suggestions and context on many topics. We are the Brooklyn Combine, a not-for-profit community organization. We work with schools, community organizations, and dedicated city officials to help provide mentorship, critical education, leadership, and social support programs to youth and young adults in low-income and underserved communities.

Y’all remember John Ambrosio, and his band Long Neck, and how they are a touring rock band that we have covered on this podcast before? Well, success has not yet eroded John’s ability to connect with the little people, and after returning from a 34 day tour across America, he returns to Clinton Hill to face the music and hear some more jokes at the expense of his appearance. Once again, the hook: Listen to find out if he got any road StRaNge.Listen to Episode 203

For the next three weeks on Special Sauce I will be geeking out about pizza with Adam Kuban and Scott Wiener, two of the smartest, most passionate, and most knowledgeable pizza nerds on the planet. Adam Kuban is the founding editor of the seminal food blog Slice.com, which Serious Eats acquired right before we launched in December of 2006, and as part of the deal, Adam became our first managing editor. Adam currently runs Margot's Pizza, a mostly monthly pizza popup in Brooklyn. Scott Wiener is the founder of Scott's Pizza Tours, the author of Viva la Pizza!: The Art of the Pizza Box, and is in the Guinness Book of World Records for having the largest collection of pizza boxes on the planet. Of course, I asked the two about their love for pizza. Scott said part of its appeal is that it has a wide reach. "It's the food eaten everywhere, and everybody understands it, and it's just sort of an open invitation for conversation...When somebody says, 'Oh, such and such place is hands down the best ever,' nobody ever says, 'Oh. Okay, cool. Thanks. You want to go play some hockey?' No, it's never like that. It's always a conversation, and nobody's ever right, and nobody's ever wrong. It's like this friendly thing you can talk about." Scott's love of pizza led to him creating Scott's Pizza Tours, which in turn set him on the path to collecting pizza boxes, and he now has 1,400 and counting. "I just figured, I have to understand every aspect of [pizza]," Scott said. "I was driving out to Long Island to see pizza oven factories, and tomato farms. I needed to know as much as could about everything. When I started noticing beautiful-looking pizza boxes, I had all these questions...Why go through all the trouble of putting this sometimes beautiful art, and sometimes absolutely atrocious art, onto a box that's just gonna get thrown in the garbage?" Adam's love for pizza has found its expression at Margot's, which is so popular that all the seats sell out in a matter of seconds when tickets go on sale. The pizza is a little difficult to pin down, but it's all Adam. "It's basically an amalgam of many different styles throughout the country that I fell in love with," Adam said. "My first love was basically the Midwestern thin crust pies. It's got that thinness. I love New York pizza. I love how it's crisp and you can fold it still. When I went about making my crust, I made sure that it was crisp but you could fold it." How do people get tickets for Margot's? Go to the website linked above and follow the instructions. The next one is on September 10th at Emily in Clinton Hill, Brooklyn, and tickets will go on sale September 3rd at exactly 10 p.m. Pro tip: You have to be on the Margot's Pizza mailing list to receive the link to buy tickets. I promise that this special three-part Special Sauce series on pizza will have you craving your favorite slice, no matter where you live. That is, of course, if you love pizza. And who doesn't love pizza? ------- The full transcript for this episode can be found over here at Serious Eats.

Show Notes:  In this episode of The Tiara Talk Show, the kids (Melissa Hood, Danielle Dahl, Amy Ulivieri and mother of Clinton Hill, Tessa Hill) chat with host Tammy Tuckey about how their individual quotes were selected to appear in the 1993 updated version of the “Living with the Land” attraction at EPCOT, the beginning conversations of protecting our Earth in classrooms across America back in the 1990’s, the continuing fight to save our planet and more! Visit Tessa Hill’s official website - “Kids for Saving Earth” - here: www.kidsforsavingearth.org Follow “Kids for Saving Earth” on: -Twitter: www.twitter.com/KSEgreenschool -Facebook: www.facebook.com/kidsforsavingearth Be sure to… - Follow us on Twitter at @TiaraTalkShow: www.twitter.com/TiaraTalkShow - ‘Like’ our Facebook page: www.facebook.com/TheTiaraTalkShow - Follow us on our Tumblr page: thetiaratalkshow.tumblr.com - Follow us on our Google+ page: google.com/+TheTiaraTalkShow - Follow us on our Instagram page: instagram.com/thetiaratalkshow Want to give us your thoughts on this episode? Call us at 1-407-413-9390 and leave us a voicemail! Thanks for listening! “The Tiara Talk Show” is edited, created and hosted by Tammy Tuckey. The Tiara Talk Show is Copyright © 2013-2018 by Tammy Tuckey. All rights reserved.

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

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   Here we dig into the latest data and trends to find out what is really happening in the local Brooklyn rental market to help landlords, real estate investors, and developers make the smartest financial moves. So, what’s new in New York Real Estate? Let’s take a look at the numbers… Month over month, the data shows the Brooklyn rental market has maintained recent gains as we move through the peak spring and summer real estate season. Some of the positive data may be credited to landlords offering better deals and concessions, though everyone should be pleased that the market appears to be on the better ground than at the beginning of the year. The exception may be renters who may not see a break coming in much lower rents. Overall, Brooklyn rental prices nudged up by an average of 0.18% in April 2018. Overall, almost all of Brooklyn saw a positive month for rentals. The few exceptions where some minor softness was seen include Williamsburg, Cobble Hill, DUMBO, Brooklyn Heights and Bushwick. DUMBO still holds the title for most expensive apartments in Brooklyn, thanks to new luxury units. The most affordable rental apartments are being seen in Bay Ridge. Among the most notable stats over the last month was the almost 7.2% rise in rents in Prospect Lefferts Gardens. Followed by a 6.52% rise in Crown Heights, a 6.19% increase for 2 bedroom apartments in Downtown Brooklyn and a 6.1% bump up for Clinton Hill studio prices. Month over month, Price per square foot fell by 1.1%. Listing inventory rose 7.1%, and days on market slide further, to 29 days on average. Year over year, Brooklyn rental prices are still not in much better shape. Rental prices are up an average 1.5% over the same period in 2017. The number of leases being signed also rose by a modest 1.6%. That’s despite an almost 40% rise in OP and concessions. On average landlords are now giving up almost 2 months of free rent to new tenants. Now let’s take a look at rentals by unit type: For studios The average price per foot is up slightly to $55 average unit size is up slightly to 650 square feet 23 studios are No Fee, and 124 are Fee apartments Month over month changes saw rents up 5.4%, though the price per square foot dropped 2.2%. Year over year rents are down 0.7% Units with elevators rented for almost $400 per month more than walk-up units last month. Gyms are still one of the top amenities tenants are looking for. They added an average of around $500 per month to rents last month. Units with full-time lobby attendance are renting for almost $300 a month more. There was only a minor premium for outdoor space. For 1 bedrooms... The average price per foot is up slightly at $48 The average unit size is up to 722 square feet 12 1 beds were No Fee, versus 143 Fee apartments Month over month change rents are up 3.1% year over year rents are up 2.5% No fee 1 bedrooms rented for over $500 more per square foot than fee apartments last month. Having a laundry in the building saw 1 beds renting for $8 more per square foot Units with NO private outdoor space are renting for around $300 less per month The difference in rents for elevator versus walk-up units is $600 per month Units with gyms rented for $11 more per square foot last month. Buildings with full-time lobby attendants are renting for almost $700 more per month than those without attendants. Now on to 2 bedroom rentals… The average 2 bedroom apartment in Brooklyn now rents for $3,165 The average price per foot is $41 average unit size is 941 square feet 4, 2 bedroom apartments were No Fee rentals, versus 226 Fee rentals Month over month rents are down 1.9% But year over year they are down 3.1% Having a laundry in the building can add $5 per square foot to the rent last month Those WITH private outdoor spaces rented for $3 more per square foot A 2 bedroom with a gym in the building is renting for almost $800 more per month Those with full-time lobby attendant are renting for around $150 more per month. There is around a $400 premium for elevator versus walk-up apartments. For 3 bedroom apartments the average price per foot was at $35 in April The average unit size is up to 1,061 square foot 1, 3 bedroom rental was No Fee, versus 99 rentals with Fee Month over month rents are down 0.5% year over year rents are UP 2.9% No FEE apartments rented for almost $3,000 more than fee apartments last month. Those with gyms rented for $22 more per square foot. Having a laundry in the building can make an $18 difference per rent per square foot Expect to get $150 more per month for units with private outdoor space Elevator apartments actually rented for $5 less per square foot last month Having a full-time lobby attendant made a $30 per square foot difference, with total monthly rent almost $3,000 more for 3 bedroom units in these buildings In summary… What the break down in this data shows Brooklyn landlords, is that the market is still strong, but many landlords are making concessions to be able to rent faster and even keep rents heading up. Over 50% are leasing with some type of special incentives. Find out more about the current market, competing listings, and where to get the best help in leasing your rental units by contacting The Ratner Team. Plus, make sure to check out the special edition of the Brooklyn Made blog revealing what’s in store for Brooklyn real estate for the next 100 years, including what’s being developed where, and the types of projects and zoning the Brooklyn Chamber of Commerce is pushing for. Well, that’s this month’s NY rental market update. Leave us a comment and let us know what you are experiencing in the market, and what you’d like more detail on in the next report… Thanks for tuning in!   Don't forget to check our Brooklyn Made Blog and The Brooklyn Made Show. http://www.TheBrooklynMadeShow.com http://www.BrooklynMade.Blog

30 years ago today a NYC Greenwich Village native and Punk Rocker left his retail day job selling records at the iconic Bleecker Bobs to study yoga and pursue his teacher training degree in India. Upon his return to New York, he opened a studio that changed the NYC and Global Yoga landscape forever. His name is Eddie Stern. Today Eddie is a world renowned yoga teacher, highly respected thought leader, entrepreneur, author, and recently, a  mobile app innovator. He is the co-founder of Ashtanga Yoga New York, The Brooklyn Yoga Club, and The Broome Street Temple with his wife and Yoga teacher, Jocelyn Stern. He is also Co-Founder of Namarupa Magazine with Robert Moses and teamed up with Deepak Chopra and Moby  to create his new app, The Breathing App. Eddie began teaching yoga in 1989 at a time where there were very few yoga studios in NYC and it was not a very popular mainstream practice. Yoga catered to a culture of people that were interested in pursuing the spiritual aspects of their lives.  Not very asana or physically focused. It was no frills, glitz, or glamour. People didn’t “drop in” to take a class. It was a very different world compared to today where there are tons of studios. Eddie studied with yoga legend and Ashtanga Yoga Founder, Guru Sri K. Pattahbi Jois from 1991-2009 and brought his teachings to NYC which quickly gained notoriety amongst popular celebrities, musicians, and yogi's.  Eddie has expanded from his original one room studio to a beautiful townhouse in Clinton Hill, Brooklyn that is the home to Brooklyn Yoga Club and Ganesha Temple, a B+B for guests to immerse themselves and experience the culture, and a café with vegan, healthy snacks, teas, elixirs and coffee. Eddie and I sync up about Yoga, Ashtanga, Ganesh, and his mission to raise awareness and funds to help save the elephants through the Knot On My Planet campaign which supports the work of The Elephant Crisis Fund. If you want to make a donation or learn more Eddie has a wonderful blog post with additional information on the AYNY website:  http://ayny.org/category/yoga/. There are only 415,000 elephants left in the world, and they are being slaughtered at a rate of 30,000 per year. If this is allowed to continue, we could be the last generation to ever see an elephant in the wild.  Throughout 2018, Eddie will be going around the world performing Ganesh Pujas to spread the awareness of the plight of the mighty and majestic elephants, whose existence on this planet is being imperiled through poaching. While pujas are always free, they are accepting donations at the end of these special pujas, and all of the money collected will be donated to Knot On MY Planet, which supports elephant protection in Africa and the end of the ivory trade worldwide. These pujas are being performed, this year, in Moscow, Stockholm, Chengdu, London, Amsterdam, Milan, India, Buenos Aires, and Tel Aviv. On the podcast we also mention: The Breathing App http://ayny.org/breathing-app/ Sri K. Pattabhi Jois Follow Eddie Stern and Brooklyn Yoga Club: Instagram https://www.instagram.com/eddiestern/ Learn more about classes, events, new books, Eddie's blog and all kinds of fun and interesting things: www.ayny.org Follow Marni On The Move: Instagram @MarniOnTheMove https://www.instagram.com/marnionthemove/ Facebook @MarniOnTheMove https://www.facebook.com/marnionthemove/ Twitter @MarnionTheMove https://twitter.com/MarniSalup Website: Www.MarniOnTheMove.com Your written reviews are inspiring and helpful as we bring new and interesting guests. If you enjoy the podcast please write a review on iTunes, Stitcher, GooglePlay, Android or through our website Www.MarniOnTheMove.com Any questions, guest ideas, or feedback is welcome please email Marnionthemove1@gmail.com. Sign up for our newsletter to get new episode announcements, events, deals and giveaways here http://bit.ly/2ELahdn Thanks again for tuning in!

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

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 newest New York Real Estate Market Update Here we dig into the latest data and trends to find out what is really happening in the local Brooklyn rental market to help landlords, real estate investors, and developers make the smartest financial moves. So, what’s new in New York Real Estate? Let’s take a look at the numbers… Month over month, Brooklyn is seeing a seasonal price correction continue. Rents are down an average of just over 1% since last month. The best performers still include Cobble Hill, and Bay Ridge. Brooklyn Heights and Clinton Hill have moved up with strong performances. DUMBO holds the title for most expensive apartments in Brooklyn, thanks to new luxury units. The most affordable rental apartments are being found in Bay Ridge. DUMBO studio prices rose 8.7% in the last month, or an average of $253. However, 1 and 2 bedroom apartment prices in DUMBO fell by almost as much. Month over month, overall Brooklyn rents have fallen to an average of $2,751.80 per month. Still, price per square foot is up slightly, inventory is down, and days on market have dipped to just 39. Year over year, Brooklyn rental prices may be softer, and there may be more concessions, but there are positive trends too. Overall: New leases are up by 13.6% OP + Concessions are up 7.2% Negotiability is now flat Inventory levels are down 11.9% And marketing time has dropped by 4 days If you look at this trending data on the graph charts, landlords should note that this is likely to be the one of the best moments to sign new leases. At least until mid-2018. This is due to seasonal rental price dips and peaks. If you have vacant units, it is time to fill them. If leases are signed in Oct through Feb, consider signing 15 to 19 month leases to get the units back during the best rental months to get the highest possible rent due to high seasonal demand. Now let’s take a look at rentals by unit type: For studios Average price per foot is down to $52 average unit size is 623 square feet Average Days on the market is 31 days 33 studios are No Fee, and 121 are Fee apartments Month over month changes saw rents down 1.5% And year over year rents are down 1.3% Renters can currently expect to pay almost $543 more per month for no fee studio rentals, than those with fees. 1 bathrooms are currently renting for around $7 more per square foot than those with an extra half bath. Having on-site laundry facilities in the building can increase rents by over $200 a month. Units with private outdoor space, rent for around $300 more per month Units with elevators are averaging around $230 more per month than walk-up units. Gyms are still one of the top amenities tenants are looking for. They can add an average of $500 per month to rents. Tenants are now paying around $500 more per month in buildings which have a full-time lobby attendant. A substantial increase over last month. In all, we are seeing a big premium being put on gyms, attended lobbies, and outdoor space. For 1 bedrooms... Average price per foot is up to $48 The average unit size is down to 695 square feet Average Days on the market is up to 53 Just 37 1 beds were No Fee, versus 207 Fee apartments Month over month change rents are, down 0.5% year over year rents are down 2.1% No fee 1 bedrooms rented for $1 per square foot than fee apartments last month. Having a laundry in the building saw 1 beds renting for $5 more per square foot Units with NO private outdoor space actually rented for slightly more per last month too The difference in rents for elevator versus walk-up units is $7 per square foot Units with gyms rented for $5 more per square foot last month. Buildings with full time lobby attendants are renting for $509 more per month Now on to 2 bedroom rentals… The average 2 bedroom apartment in Brooklyn now rents for $3,063. Average price per foot is $38 average unit size is 1,031 square feet Average Days on the market is 48 days Just 9, 2 bedroom apartments for No Fee rentals, versus 240 Fee rentals Month over month rents are down 1.3% But year over year they are up 3% Units with an extra bath or half bath rented for $600 to $900 more month than 1 bath units Having a laundry in the building can add $10 per month to the rent. Those with private outdoor spaces rented for $3 more per square foot A 2 bedroom with a gym in the building is getting $13 more per square foot Those with full time doorman are renting for over $600 more per month. There is around a $400 premium for elevator versus walk-up apartments. There is very little difference between 2 bedroom fee or no fee apartments, pet friendly ones, or short or long term rentals. For 3 bedroom apartments the average price per foot is $39 The average unit size is 1,254 square foot Average Days on the market sits at 51 days Just 12, 3 bedroom rentals were No Fee, versus 84 rentals with Fee Month over month rents are UP 6.3% year over year rents are UP 6.8% No FEE apartments rented for $2 more per square foot than fee apartments last month. Those with gyms rented for $11 more per square foot. 1.5 bath units actually rented for $7 per square foot less than 1 bath units last month! Though expect to get $9 to $17 more per square foot if you go all the way up to a 3 or 3.5 bath unit. Having a laundry in the building can make a $5 difference per rent per square foot Expect to get $3 more per month for units with private outdoor space Elevator apartments rented for almost $5 more per square foot last month Having a full time lobby attendant made almost a $11 per square foot difference, with total monthly rent almost over $1,000 more for 3 bedroom units in these buildings In summary… What the break down in this data shows Brooklyn landlords, is that there is a notable seasonal correction in play. Certain features offer little benefit, but others are commanding even bigger premiums. Consider these adjustments when renovating buildings, or developing new ones, so that you are maximizing ROI at every level. As we go through these seasonal changes, and look at how some property types are accelerating, while others have cooled off, some investors may find this the opportune moment to restructure portfolios to capitalize on the best yields and growth ahead. Though it appears many are being more realistic about the overall market and how competitive it is today, and are pricing that in to their asking prices. Find out more about the current market, competing listings, and where to get the best help in leasing your rental units by contacting The Ratner Team. Well, that’s this month’s NY rental market update. Leave us a comment and let us know what you are experiencing in the market, and what you’d like more detail on in the next report… Thanks for tuning in! -     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

As a long-time business owner in Brooklyn's Clinton Hill, Ms. Brown believes in the power of art and the importance of protecting it. For nearly thirty years she has provided custom framing and art consultation to her customers, spreading good energy in her community all the while. In this episode, she explains more about her journey as an independent entrepreneur.

Emily Hyland and her husband Matt met in college and bonded over a series of pizza dinners. Their combined love of pie foreshadowed their first restaurant together, Emily in Clinton Hill, Brooklyn as well as their second Emmy Squared in Williamsburg, both of which have become beloved neighborhood insititutions and instagram darlings . While Matt is the hit-making chef, Emily is the COO. She brings an unusual set of experiences to this position: She was a public school teacher and a yoga instructor. On this episode of Speaking Broadly, Emily reveals the lessons of mindful management.

NWP welcomes super chef, Pierre Thiam!  Chef, restaurateur, and cookbook author, Pierre Thiam was raised in Dakar, Senegal, a bustling and culturally diverse metropolis on the west coast of Africa. Although he developed an interest in the culinary arts at an early age, he studied physics and chemistry from the city’s Cheikh Anta Diop University.  Thiam moved to New York in the late 1980s where he began working in a number of restaurants. His bottom-level entry steadily led upward, and by 2001 he opened his first restaurant, Yolele, a visionary African bistro in Fort Greene, Brooklyn. His second outlet, Le Grand-Dakar Restaurant followed, opening in neighboring Clinton Hill three years later; it quickly became a culinary and cultural locus for Africans from the continent and the Diaspora. Currently he owns Pierre Thiam Catering, which introduces a diverse, savvy New York clientele to contemporary interpretations of ethnic flavors; he also serves as consulting chef for a number of restaurants in the City and beyond.  http://PierreThiam.com

Packed with her pooch on a papasan, Olivia Harris (director, theater maker, youth developer)  gets nice and cozy in her Clinton Hill living room. We gab about bodies, being new to New York City and precious, precious books! Sink into the cozy! Here’s an article from the Huffington Post regarding male genitalia statistics, FYI.

This episode explores renowned abstract painter Emilio Cruz, who made a home in the neighborhood while teaching at Pratt Institute in Clinton Hill.

Craft Works Dialogue hits the road as Brian sits down with Brooklyn based artist Ben Brandt. Ben primarily identifies as a sculptor though he is a painter and woodworker as well. Join them as they delve deep into Ben's past and brain to divine the transformative nature of art, myth as it relates to life and art and how being selfish ..... may not always be such a bad thing. All this and more suffused in the sounds from the street of Clinton Hill.

This week on Roberta’s Radio! Pizza boss Anthony Falco chats with Adam Kuban, the founding publisher of Slice NY, a weblog devoted to the subject of pizza. He’s now taking the next step and making his own pizza at Margot’s, a popup at Emily’s in Clinton Hill. Ryan Rice, the Roberta’s catering chef, is also in the studio to talk about the crazy things he has to deal with as a catering chef. Later in the show, Roberta’s album Angelo Womack calls in to talk about his new restaurant Oak & Rye in Los Gatos, California. Tune in for an actual conversation about pizza from people who know their pizza. This program was brought to you by Heritage Foods USA.

This week on Beer Sessions Radio, host Jimmy Carbone welcomes Matt Monahan and Sam Richardson from Other Half NYC, as well as Niko Krommydas to the studio. Sam and Mike tell us about how they got into craft beer and what led them to start Other Half Brewing Company. After the break, Brady Lowe calls in and tells us about the Cochon 555 tour, which is coming to NYC next Sunday, January 26th. Later on, the group discusses the classifications of a Cascadian Dark Ale and a Black IPA. Are they in fact different beers, or rather different names for the same thing? Tune in to find out! This program has been sponsored by GreatBrewers.com. “We like lots of hops. Hops are good.” [11:45] “I would rather run out of IPA than have old IPA around.” [42:30] Sam Richardson on Beer Sessions Radio “If I can walk from Clinton Hill where I live to Carrol Gardons to get a beer to support somebody that’s paying rent and working hard in that neighborhood to make it better, I’m gonna choose that. [41:30] Niko Krommydas on Beer Sessions Radio

The research process continues with 27th episode of the Bedford & Sullivan podcast! Brooklyn Borough Historian Ron Schweiger, who joined us on the inaugural episode, calls in this evening to discuss how the demographics of Brooklyn have changed over the years, from Clinton Hill to Canarsie and Bensonhurst to Bedford-Stuyvesant...from Flatbush to the Flatlands and from Sunset Park to Sheepshead Bay. So, join us at 6:30PM ET with the latest edition of the Bedford & Sullivan Podcast!

POLICTICS AND YOUR FURTURE  With Your Host: Jason X and  Forrest Muhammad Special Guest is:   LETITIA "Tish" JAMES   District 35 - Council Member - Working Families Letitia James first entered the New York City Council in 2003, as the representative for District 35, Clinton Hill, Fort Greene; parts of Crown Heights, Prospect Heights, Bedford Stuyvesant. Letitia is Chair of the Committee on Economic Development and the Committee on Sanitation & Solid Waste Management. Letitia also sits on Committees on Contracts; Small Business.

Clinton Hill, Jacqueline Kennedy’s Secret Service detail, shared memories of the Kennedy White House and his service protecting the first family with Tom Putnam, Director of the John F. Kennedy Presidential Library and Museum.