Podcasts about sheepshead bay

Allan Weitz had little idea of the grand photographic adventures in store when he signed on as host of the B&H Photography Podcast shortly before the show's debut in October 2015. As a self-described big mouth, and with more than 40 years as a working pro fueling his curiosity about all things photographic, Allan quickly honed his chops to become the voice of the show. Today's episode marks a crossroads, as Allan passes his hosting mic to the show's incoming host, Derek Fahsbender, producer and host of the B&H Event Space. During a lively chat, we celebrate Allan's long and successful career, both on assignment and at the helm of the podcast, with some never before told stories and audio clips from memorable interactions with guests. A few of the many topics we cover include, how a kid from Sheepshead Bay made a name for himself photographing classic yachts, the ways in which Allan's time behind a New Jersey deli counter enhanced his ability to engage with people on a human level—among other benefits to career reinvention—and how his shift into podcasting taught him to use his voice as an instrument. As Allan aptly summarized for attendees of the podcast team's 2018 presentation of Podcasting 101: “It's not always what you say, but how you say it.” Guest: Allan Weitz Episode Timeline  3:38: Allan's B&H Event Space segment from Podcasting 101. 8:35: The back story to Allan's one-word podcast intro “Greetings!” 10:44: Allan's chat with digital camera inventor Steve Sasson about their shared Brooklyn roots.  13:56: Allan's hosting skills as a court jester—or Tummler in Yiddish. 16:12: Gear talk, and a clip from Allan's chat with Bellamy Hunt of The Japan Camera Hunter. 21:19: Allan waxes poetic about his love for the Hasselblad Superwide, plus his early adoption of digital gear.  28:24: Branching out from commercial assignments to tech writing and other things. 38:18: Episode break 39:27: Memorable stories and life lessons from Allan's assignment career. 44:22: Allan's entrée to the world of yachting photography and portfolio tips. 50:44: Allan's career evolution in the rarified 1980s photography landscape. 57:31: The art of the interview and the value of collaboration among the podcast team.  59:53: Getting beyond difficult pictures during an interview with Bruce Gilden  1:03:50: Upcoming plans and Allan's Kodachrome book project. 1:10:31: Allan offers listeners his Tusen Takks for their trust in his time behind the mic.  Guest Bio: Allan Weitz started taking pictures when digital meant doing something with your fingers. A graduate of New York City's High School of Art and Design and the School of Visual Arts, Allan is the founding host of the B&H Photography Podcast, one of the highest-rated photography podcasts in Apple's Creative Arts category.  For more than 50 years, Allan's photographs have graced the covers and inside pages of dozens of publications, including New York magazine, Esquire, GQ, Yachting, and Nautical Quarterly. Many of these images have won him awards from the New York, Philadelphia, and New Jersey Art Directors Clubs, the Graphic Artists Guild, Art Direction Magazine, Print, and Graphis, among others.  More recently, Allan has had great success exhibiting—and winning awards for—his photos as fine art prints, as well as dabbling with artificial intelligence using the traditional photos from his vast image library as source material.  Stay Connected: Allan Weitz Website: https://www.allanweitz.com/ Allan Weitz Instagram: https://www.instagram.com/allanweitz/ Allan Weitz articles on the B&H Explora Blog: https://www.bhphotovideo.com/explora/users/allan-weitz Podcasting 101 with the B&H Photography Podcast Team: https://www.youtube.com/watch?v=Yd2KDaNSjGI Steve Sasson Podcast Episode: https://www.bhphotovideo.com/explora/podcasts/photography/invention-of-digital-camera Japan Camera Hunter Podcast Episode: https://www.bhphotovideo.com/explora/podcasts/photography/podcast-the-japan-camera-hunter Graham Nash Podcast Episode: https://www.bhphotovideo.com/explora/podcasts/photography/graham-nash-ace-photographer-digital-printing-pioneer-music-legend-the-bh Bruce Gilden Podcast Episode: https://www.bhphotovideo.com/explora/podcasts/photography/closer-look-bruce-gilden End Credits: Founding Host: Allan Weitz Incoming Host: Derek Fahsbender Senior Creative Producer: Jill Waterman Senior Technical Producer: Mike Weinstein Executive Producer: Richard Stevens

On this week's episode, the founder of Covert Cocktail Club and Spread Love Tours, Matt Levy, tells us about the time he hosted a family on one of his Brooklyn tours in Sheepshead Bay and had a once-in-a-lifetime experience being invited into someone's home. Check out Matt on InstagramHave fun like MattDonate to New York CaresIf you want to book Matt's upcoming cocktail class on Jan 3rd, DM him!This week's Rachel's Recs: Sunset Blvd on Broadway & Joe AllenWhat did you think of this week's episode?They Had Fun on Instagram, YouTube, and our website

On this week's podcast, Nation's Restaurant News and Restaurant Hospitality senior food & beverage editor Bret Thorn is joined by Lisa Jennings, executive editor of Restaurant Business, who subbed in for Pat Cobe. Lisa came fresh off of the launch of Rokusho in Los Angeles, which has an eight-seat omakase room upstairs that's an outpost of a Udatsu Sushi, a Michelin-starred restaurant based in Tokyo. It's headed up by chef Shingo Ogane, but it will also host visiting Japanese chefs for three-week stints. Downstairs is a more casual sushi restaurant run by Carlos Couts, recently of Sushi by Scratch. The venue is a collaboration between the Japanese parent company and Boulevard Hospitality Group, which operates many properties in L.A., including Yamashiro, Comedor and the TCL Chinese Theatre. Lisa particularly enjoyed an avocado half stuffed with salmon tartare and served with nori seaweed, allowing guests to make their own handrolls. Bret discussed the trends that Rokusho addresses, including experiential dining, making news with visiting chefs and providing luxury for guests who can afford to pay for it. He went to the opening of the second location of Reserve Cut, a kosher steakhouse. It has long had a location in Manhattan's Tribeca neighborhood, but the new one is in Midtown. It's a much grander space than its downtown sibling and is trying to show that kosher dining can appeal to a broader audience than just Jews who follow religious dietary practices. Apart from steak, Bret enjoyed the restaurant's sushi, short rib tacos, butternut squash bites and more. He also is continuing to explore his new neighborhood of Sheepshead Bay in Brooklyn, where he discovered fresh dates, which are crunchy and taste like less-concentrated versions of dried dates. Lisa had not had fresh dates, although California has a robust date industry, but she did recently try paw paws for the first time while she was visiting Philadelphia. She said they'd be great as ice cream. Bret marveled that fresh dates apparently weren't being used by Angeleno chefs, and recalled that chefs in Atlanta didn't used to cook with local green peanuts, but now they do. So perhaps there is a future for fresh dates in restaurants in California. Then the editors discussed TV food competition shows. They're not fans, but Bret did enjoy his interview with Alyssa Osinga, who is chef de cuisine of The Butcher's Cellar, which opened earlier this year in Waco, Texas. She was a contestant on Hell's Kitchen, where she met Alejandro Najar, who is executive chef of The Butcher's Cellar and Osinga's life partner. Bret shared clips with his interview with Osinga, who discussed the restaurant and the fact that she strives to find uncomfortable situations, because they help her to grow.

On this week's podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discussed the time they spent on and near the water in New York City. Pat took a ferry down the East River to Wall Street to check out Jean-Georges Vongerichten's Tin Building, a much-ballyhooed food hall that neither co-host had had a chance to visit yet. Pat enjoyed a savory buckwheat crêpe, and observed that she also had the option to have a South Indian crêpe-like item called a dosa, a fact that dovetailed nicely with a feature that Bret had just written on chicken curry, one of the fastest-growing types of chicken dishes on menus these days. Bret has taken to watching the birds flying over Sheepshead Bay, where he lives now, and he strolled along the bay to Rocca, a Turkish-accented restaurant with a bayside view, where he had a light meal of various mezze dips such as labneh, hummus, babaghanoush and Turkish bread. Pat, too, had sampled a Turkish food she'd never had before, a tiny dumpling called manti, which she had with labneh at a Turkish place called A la Turka. In other food samplings, Bret was sent Buffalo Wild Wings' chicken wings with its new Bacon Buffalo sauce as well as its Triple Bacon Cheeseburger. The guest this week is William Dissen, chef and owner of The Market Place in Asheville, North Carolina, as well as three-unit Billy D's Fried Chicken. Dissen recently returned from a culinary ambassador mission to Malaysia, where he cooked for stateless children near the city of Kota Kinabalu. He also recently published his first cookbook, “Thoughtful Cooking: Recipes Rooted in the New South.” Dissen said the book reflects his own ethos of using wholesome, local food, and he advocates for people to cook that way at home, too. The restaurateur doesn't just help Malaysian kids. He's also involved in education programs for young people at home in North Carolina, and he discussed that mission and also shared strategies for keeping his restaurant's staff engaged, motivated and excited to provide great hospitality.

This week, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discussed national food holidays. In a nutshell, they're not huge fans of promotions like National Chicken Wing Day or National Tequila Day, but they do acknowledge that promotions around them can be effective marketing tools and traffic drivers, which are particularly important these days as costs rise and guest counts decline. Pat discussed her recent visit to La Palapa, a Mexican restaurant that has been in New York City's East Village at least for a couple of decades. She gave top marks to the margaritas, guac and churros, enjoyed everything else, and was pleased to see that the restaurant was busy. Bret is continuing to explore his new neighborhood of Sheepshead Bay in Brooklyn, New York, including Wheeler's, a bar and restaurant that, like La Palapa, has been around for decades and serves large portions of perfectly fine food. They also discussed New York Restaurant Week, which is actually a month long this year, and shared strategies for the best ways to capitalize on it (in short, don't cheap out; put your best foot forward). Then Bret shared clips from his conversation with Trevin Hutchins, beverage director of Aphotic, a seafood restaurant in San Francisco, where he offers a very ambitious beverage program, including house-distilled gin that has seaweed as its main botanical. Hutchins also offers a non-alcoholic beverage pairing for the restaurant's tasting menus for which everything is made in-house, and he went into detail about the process for putting that together.

Frank Morano discusses some of the hottest topics and gives his opinion. Frank talks about congestion pricing coming soon and then Frank talks about the Anti-semitism that is going on in a school in Sheepshead Bay. Frank talks about an issue in Ocean City NJ bilking the taxpayers and then Frank talks about being green and the projects that may not be what they seem.  Learn more about your ad choices. Visit megaphone.fm/adchoices

On this special edition of the Expanded Perspectives, the guys do a cross-over with friends and fellow podcasters Jeremy, Jon, and Chris from the Belief Hole Podcast! But first, a car service driver has a bizarre encounter near Sheepshead Bay, New York when he and his passenger see a 1957 Chevy Bel Air being driven by a black-eyed couple dressed in 50s-style clothing. Then, a big game hunter and guide in Washington still feel uneasy after their personal Bigfoot encounter while hunting near Mount St. Helens about 25 years ago. After the break, Kyle and Cam join forces with guys from the Belief Hole Podcast to discuss some wild listener stories. Jeremy, Jon, and Chris are three brothers who have spent a weird amount of time looking into unusual topics since the days of elementary school, (which is now quite a long time ago). These three kindred souls gather together to discuss, debate, and sometimes snicker over the fantastic and mysterious goings-on that exist at the fringes of our reality. We discuss Duendes, Glimmer Man, Sasquatch, Alien Abduction, and more. So join us in our descent into the Belief Hole! Show Notes: Black-Eyed Couple Dressed in 50s Attire, Driving a Red 1957 Chevy Bel Air Convertible Big Game Hunter & Guide Still Stressed by His Bigfoot Encounter Near Mount St. Helens Belief Hole Podcast Sponsors: Uncommon Goods: From art and jewelry to kitchen, home, and bar, Uncommon Goods has something for everyone. To get 15% off your next gift, go to UncommonGoods.com/EXPANDED. Want to Share Your Story? Email: expandedperspectives@yahoo.com Hotline: 888-393-2783

Arthur Russell comes from Sheepshead Bay, Brooklyn. He works as an attorney and landlord in New Jersey. He has received writing fellowships from Syracuse University and The Provincetown Fine Arts Work Center, won Brooklyn Poets Poem of the Year in 2015, and was runner up for the Allen Ginsburg Poetry Award for 2021. He serves on the board of The Red Wheelbarrow Poets, co-leads their weekly workshop, and co-hosts their monthly readings. Find the chapbook here: https://www.rattle.com/product/at-the-car-wash/ Review the Rattlecast on iTunes! https://podcasts.apple.com/us/podcast/rattle-poetry/id1477377214 As always, we'll also include live open lines for responses to our weekly prompt or any other poems you'd like to share. A Zoom link will be provided in the chat window during the show before that segment begins. For links to all the past episodes, visit: https://www.rattle.com/rattlecast/ This Week's Prompt: Pick an inanimate object and trace the evolution of your relationship with it throughout your life. Title it with the name of that object. Next Week's Prompt: Write a poem set in the first place you ever worked. The Rattlecast livestreams on YouTube, Facebook, and Twitter, then becomes an audio podcast. Find it on iTunes, Spotify, or anywhere else you get your podcasts.

On episode 435 of The Nurse Keith Show nursing and healthcare career podcast, Keith interviews Dr. Henry Buchwald, a world-renowned surgeon, author, professor, and patient healthcare advocate who contends that it's entirely possible for us to turn our broken healthcare system right-side up to serve the best interests of both patients and clinicians, now and in the future. In the course of their conversation, Keith and Dr. Buchwald focus on the statistics, revelations, and suggestions for positive change outlined in his brilliant and highly readable new book, "Healthcare Upside Down: A Critical Examination of Policy and Practice". Dr. Henry Buchwald grew up in New York City, starting as a six-year-old helping to unload the daily catch of fish on the docks of Sheepshead Bay. After Columbia College, Medical School, and Internship, he served on flying status as the Base Flight Surgeon, Headquarters Strategic Air Command, now part of US Strategic Command, responsible with eleven other commands for strategic deterrence. Subsequently, he completed surgical residency at the University of Minnesota, including research for inaugurating the partial ileal bypass operation to lower cholesterol levels; he was the Principal Investigator for the $65 million dollar Program on the Surgical Control of the Hyperlipidemias Trial that was the first trial to demonstrate that cholesterol lowering decreases atherosclerotic heart disease, prevents heart attacks and peripheral vascular disease, actually regresses coronary artery lesions, and increases life expectancy. Dr. Buchwald stayed at the University of Minnesota for the rest of his career as Professor of Surgery and Biomedical Engineering, and the Owen H. and Sally Davidson Wangensteen Chair in Experimental Surgery. In his engineering endeavors, he was responsible for the invention for the first implantable drug infusion pump and the ubiquitous infusion port used by millions annually. He lives on the outskirts of Minneapolis with his wife, Emilie. He spends his private time horseback riding, writing, running, and swimming. The Buchwalds have four daughters, who, with their husbands, for the most part, live close by, enabling Henry and Emilie to enjoy their six grandchildren. Connect with Dr. Henry Buchwald DrHenryBuchwald.com LinkedIn "Healthcare Upside Down" on Amazon ----------- Did you know that you can now earn CEUs from listening to podcasts? That's right — over at RNegade.pro, they're building a library of nursing podcasts offering continuing education credits, including episodes of The Nurse Keith Show! So just head over to RNegade.pro, log into the portal, select Nurse Keith (or any other Content Creator) from the Content Creator dropdown, and get CEs for any content on the platform! Nurse Keith is a holistic career coach for nurses, professional podcaster, published author, award-winning blogger, inspiring keynote speaker, and successful nurse entrepreneur. Connect with Nurse Keith at NurseKeith.com, and on Twitter, Facebook, LinkedIn, and Instagram. Nurse Keith lives in beautiful Santa Fe, New Mexico with his lovely fiancée, Shada McKenzie, a highly gifted traditional astrologer and reader of the tarot. You can find Shada at The Circle and the Dot. The Nurse Keith Show is a proud member of The Health Podcast Network, one of the largest and fastest-growing collections of authoritative, high-quality podcasts taking on the tough topics in health and care with empathy, expertise, and a commitment to excellence. The podcast is adroitly produced by Rob Johnston of 520R Podcasting, and Mark Capispisan is our stalwart social media manager and newsletter wrangler.

Jasmin and Janet discuss an antisemitic hate crime at a yoga studio in Sheepshead Bay, a disturbing rise in lyme disease cases across the United States, a string of Qur'an burnings in Sweden and Denmark, and the untimely death of Irish singer-songwriter and activist Shuhada' Sadaqat (née Sinéad O'Connor).

A Brooklyn man was arrested for firing a long gun from a rooftop in Sheepshead Bay; no injuries reported. MTA to increase weekend subway services on various lines starting July. And finally, WNYC's Michael Hill and public safety reporter Matt Katz discuss the tragic choke-hold death of Jordan Neely on the F train, examining the NYPD and city's response to the incident.

In this episode Jessica and I talk about the importance of shifting our perspective beyond our limited environments. We discuss our relationship to the cosmos and the importance of communing with the natural world. We ask the question about how our relationship to both natural and urban spaces influence us in our lives. Jessica and I also discuss her imagery and painting process, along with the impact that meditative concentration has on both the artist and the artwork itself. ---------------------- Website: www.jescannon.com IG: @jes_cannon "Eternal Geometries" opening 4/11/23 at https://polinaberlingallery.com/ Jessica Cannon was born in Sheepshead Bay, Brooklyn in 1979. She has exhibited her work at Winston's (Los Angeles), The Manes Center for Contemporary Art (Roslyn, NY), Honey Ramka (Brooklyn, NY), Crush Curatorial (Amagansett, NY), Big Medium (Austin, TX), The Brooklyn Academy of Music, The Hudson Valley Center for Contemporary Art, and elsewhere. She is a past recipient of The Brooklyn Arts Council's Community Arts Fund Grant and been awarded residencies at the Jentel Foundation in Banner, WY, RAiR Foundation's Historic Studios in Roswell, NM, Vermont Studio Center, and Lower Manhattan Cultural Council's SwingSpace Program on Governor's Island. Select press and publications include: The New York Times, Flaunt Magazine, phaidon.com, Maake Magazine, New American Paintings, Dovetail, and Hyperallergic. In Fall 2017 Jessica founded Far By Wide, an ongoing series of exhibitions online and in pop-up spaces to support social and environmental justice organizations. She received a BA from Tufts University and an MFA from Parsons School of Design. She currently teaches at Parsons School of Design and CUNY Queens College. See More from Martin Benson *To stay up on releases and content surrounding the show check out my instagram *To contribute to the creation of this show, along with access to other exclusive content, consider joining my Patreon! Credits: Big Thanks to Matthew Blankenship of The Sometimes Island for the podcast theme music! --- Support this podcast: https://podcasters.spotify.com/pod/show/martin-l-benson/support

This episode is also available as a blog post: https://thecitylife.org/2023/02/24/nyc-parks-council-member-vernikov-team-up-to-remove-abandoned-vessels-in-sheepshead-bay-brooklyn/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/citylifeorg/message Support this podcast: https://podcasters.spotify.com/pod/show/citylifeorg/support

This weekend's 1 in 44 guest is Buzzy Geduld. Born and raised in Sheepshead Bay, Brooklyn, Buzzy has made a living as a New York trader and owner of the Donut Pub in NYC. Buzzy is a long-time Anderson supporter! He originally connected with the agency through two Anderson parents - Tondra & Jeffrey Lynford. We'd like to specially thank Buzzy for his continual support of Anderson and the work that we do to optimize quality of life for individuals with autism. Tune in to learn more about Buzzy and the latest happening at Anderson!

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. This year Brian Lehrer will get to know all 51 members. Today, Councilmember Inna Vernikov talks about her priorities for district 48, which includes parts of Brighton Beach, Manhattan Beach, Sheepshead Bay, Homecrest, Trump Village, Luna Park, Brightwater Towers and Midwood.

This may be our most delightful lookback of the season. Mia's been a Little Rascals fan since waaaaay back in the day, and even though this was Caitlin's first time seeing the 1994 reboot, she took it upon herself to go Full Film Nerd on its ass and do a deep dive into the history of this group of lil' characters–which dates all the way back to the silent era!   The cameos of it all, the nightmarish set of it all, and the Bill Cosby urban legend of it all… this is The Little Rascals. And we are the Blake McIver Ewing Fan Club. FALAFEL!  We also do a completely unnecessarily deep dive into the question: what does it mean to have a big nose? And we have a borderline pornographic conversation about a pork roast Mia made in the slow cooker. As some South Brooklyn dude said to us on the Sheepshead Bay pier one summer night, Two beautiful girls! Happy holidays!

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. This year Brian Lehrer will get to know all 51 members. Today, Councilmember Mercedes Narcisse talks about her priorities for District 46, which includes Canarsie, Bergen Beach, Mill Basin, Gerritsen Beach, Georgetown, and parts of Marine Park, Flatlands, and Sheepshead Bay. Catch up with all the interviews here.

In this episode we welcome the great Richard Goldstein and invite him to relive his days as the Village Voice's "Pop Eye" columnist in the '60s — and his heady experiences in New York and California in that tumultuous decade.Richard takes us back to his Bronx youth and the early discovery of writers such as Joyce, Dostoyevsky and Voice co-founder Norman Mailer. He also recalls his subsequent exposure to Tom Wolfe and Susan Sontag — both of whom he knew — and explains their influence on his very personal writing style. The second piece he ever wrote for the Voice gives us the chance to discuss that most outré of '60s girl groups, the fabulous Shangri-Las, and to hear clips from Tony Scherman's 1993 audio interview with the trio's mentor-producer George "Shadow" Morton.From the "Las" we turn our attention to the Byrds and the dawning "rock" revolution Richard chronicled so adroitly. We also discuss his immersion in San Francisco's Haight-Ashbury scene — plus the attraction to hippie heroes such as Grateful Dead guitarist Bob Weir that indirectly led to his coming-out and to his militant fight for gay rights as he subsequently rose to the position of Executive Editor at the Voice.Notwithstanding his marvellous 2015 memoir Another Little Piece of My Heart — frequently cited in this episode — Richard poignantly explains how the deaths of Janis Joplin and others made it almost impossible to write any longer about music.Many thanks to special guest Richard Goldstein; find him at richardgoldsteinonline.com and buy his books, including Another Little Piece of My Heart, at any good bookshop.Pieces discussed: Pop Eye: Soundblast '66 — The Byrds @ Yankee Stadium, The Shangri-Las: The Soul Sound from Sheepshead Bay, Shadow Morton audio, Thinking about the Sxities and Talking Heads Hyperventilate Some Clichés.

When Brooklyn Pulls up on the Drill Fairy, it's always a Vibe. Sheepshead Bay is known for a lot of Things but in The Drill Community, it's Def Known for 917 Rackz. At 17 yrs old and just finishing up Summer School Rackz pull up with his Manager Fresh Zeph a Former Hip hop Artist himself to eat some good food and talk his talk. Growing up in a diverse Area in Brooklyn, Racks has a lot of advantages over him. From His Witty Barz to his Fire Beats, Racks is def not new to the Drill scene. Collaborations with other dope Drill Artist like the Structures (Leeky G Bando, Bizzy Banks and Kha Structure) to name a few, this young dude is def Marking his territory in The Hip Hop scene. From talking about his Freestyles to his Teenage Love Rackz def has a lot to say. Building his Brand making his name World Wide is def in the makings and u don't wanna miss this interview! Hope You Guys Enjoy

This is the All Local Morning for Monday August 22, 2022

On this Very Special Episode of Base Camp Beta, Chris and Shawn trek down to Sheepshead Bay to visit their friend Salvatore Carlino aka P. Leone at his newly opened pizzeria, Lucia of Avenue X. After having some killer slices, they dive into a deep discussion of the topics that really matter: fermentation techniques, dough hydration, what Pete Wells looks like, and answering the age old question of "what is the culinary equivalent of the 909 hi-hat?". https://www.instagram.com/p.leone_ems/ https://www.instagram.com/lucia.newyork/ https://lucia.pizza/collections/lucia-pizza?sort_by=created-descending

Hello, everyone, and welcome to The To Do List! In this episode, Camberley and Noah highlight some of our experiences while exploring a neighborhood of Sheepshead Bay in Brooklyn. While it may not be known for drawing in the tourists, it is definitely a destination for food, drink, and a beautiful waterway. Listen in as we weigh in on bakeries, affordable prices, and hidden gems. We are always open to suggestions on future episodes, so please send them our way via email, Facebook, and Instagram. podcasttodolist@gmail.com https://www.facebook.com/PodcastToDoList/ www.instagram.com/podcasttodolist/ https://www.youtube.com/channel/UCckF03-JG_kvEy4jsc-wH3Q/featured https://podcastthetodolist.wordpress.com/ Thank you and enjoy! Music by Kevin MacLeod (Aurea Carmina)

Special guest star Alyssa Maher joins Doug and Karen for a special theatre conversation, including reviews of “Romeo and Bernadette,” “Mr. Saturday Night,” the “Funny Girl” revival, and “Paradise Square,” as well as talk about the Tony Awards and how theatre can rebuild new audiences. Also, happy five-year anniversary to Alyssa and Doug!

A new Oscar-nominated short film sees documentarian Jay Rosenblatt investigating a bullying incident he was a part of as a fifth grader at a Sheepshead Bay public school. Rosenblatt combines archival footage, animation, and interviews with former classmates and teachers to reexamine the incident and how kids relate to one another. Rosenblatt joins us to discuss the film, titled "When We Were Bullies," which is nominated for Best Documentary Short at the Oscars and will premiere on HBO Max on March 30.   This episode is guest-hosted by Kerry Nolan.

At this storied stretch of the Jersey shore they still run a featured stakes race named after one of the combatants in a match race at Sheepshead Bay. We recount that unjustly less remembered battle today on the Can Do podcast.

Find Jim: https://www.speedsport.com/ http://www.jimdonnellyonwheels.com http://www.hemmings.com http://www.inthepitsmedia.com https://www.crankshaftmagazine.com/   7:08 reading STOCK CAR RACING since I found my very first copy of it in a news stand underneath the elevated train line on Fulton Street, Brooklyn 7:26 Dr. Dick Berggren encouraged Jim to contribute articles to his magazine and later to pick up the camera for the first time 9:02 Past senior editor of Hemmings 11:09 in Bennington, THE BLUE BEN is a great diner that bakes tremendous triple berry pancakes 11:59 born in Brooklyn. Identify as a New Jersey 12:56 at Phoenix international raceway, I got to drive one of the last Buick GNXs ever built. I got to get taken out a lap around the track in the Grand National with Jim Crawford. 14:21 7 laps with Rusty Wallace in an IROC car 20:50 4 laps to the mat in the passenger seat of an AUDI 90 QUATTRO...and the prayers begin 21:32 no brakes at 140MPH in a Corvette Grand Sport 29:57 "...in many cases a shorter course tends to produce more readily digestible racing that you can consume all at once with a smile on your face" 30:09 Derek Bell to be grand marshal at the upcoming LeMans 30:44 earliest exposure to auto racing was in Brooklyn, which had a famous sports Speedway in Sheepshead Bay 36:31 Stock car racing at East Windsor Speedway was a destiny moment 40:23 found Langhorne Speedway completely by accident 41:56 Pine Brook Stadium used to exist on Route 46. The guy who placed second in the 3/4 midgets feature was Mario Andretti 41:50 Flemington Speedway magical unforgettable exciting compelling filthy dangerous loud eternally mobbed  

Romans 8:28 says "all things work together for good to those who love God, to those who are called according to His purpose." Twenty years after the 9/11 terror attacks that murdered nearly three thousand people we are beginning to see 'the good' that God brought on that day. That someone like Christina Stanton, a regular New Yorker who ran for her life after the second plane came within 500 feet of her apartment balcony... would find a deeper, more real faith in Jesus Christ. That Peter Johansen, the director of Ferry Operations, would become God's agents in helping to rescue a half million people through a massive boat evacuation and how the two people who were strangers before 9/11, became friends. It was New York's version of Dunkirk, the mass evacuation of people stranded in what became a war zone on 9-11. The Coast Guard estimates 500 thousand people were taken off the Island in Lower Manhattan. The only way to New Jersey, or Staten Island or the closest ports of land, was by boat. It was the largest marine evacuation in history, surpassing Dunkirk, the rescue of Allied soldiers from the coast of France during World War II.  Sightseeing boats, catamarans, small boats, large boats, private boats. Johansen was the Senior Director of Ferry Operations for New York Waterway, when the attacks happened. The ferry boats normally handle 33,000 people a day. It wasn't enough on 9/11. The Coast Guard sent out a plea, "All available boats!" And they responded. The tugboats in Staten Island, Fishing boats in Sheepshead Bay, every boat was full, every run. People waited in line three or four hours. Stanton, her husband, and dog were also rescued. As she writes in her story, "We collapsed onto a bench... It felt so good to sit down. A wave of relief washed over me as we chugged away from the shore. After three hours of terror, we were off the island. We were alive." On this episode of Lighthouse Faith podcast, Stanton and Johansen talk about NYC's boat evacuation, and their part in the testament to the power of the 'good' that is in our hearts. That evil will fail, that good will prevail.

When Jim Cine and Jason Sthesia aren’t discussing movies, they’re usually exchanging voicemails. They’re now releasing mini episodes from their private vault while on a short hiatus. Sometimes, when it’s been a long day on the farm, the boys are tired and the dogs is worn. They done meant to have a chitter-chatter about the pictures, but it just took too long to get the sheep into Sheepshead Bay and the the old bay into the stable, and everyone feels like they haven’t slept since the blue M&Ms stepped in for the tan ones. It’s days like these when we throw out all the plans and take a little dip back into the archive. There’s a secret hotline that the boys can call when they want to leave each other messages, and with their permission we can rifle through the thoughts they’ve left there for each other and watch the sausage meat getting ground up to pack into the pig intestines of future installments.

Elyse DeLucci (@ElyseDeLucci) welcomes you into her Mother's Lenai!  Live from Naples, Florida we're talking about Brooklyn in the 1600's, and old Brooklyn story (not that old!): Larry David visiting Sheepshead Bay and how he became a comic, coping with aging family members, what happened to COLD CREAM and MORE! Grab a Chick-Fil-A hang out and tawk to me, Elyse! Follow Elyse on TikTok: @ElyseDeLucci Follow Elyse on Instagram: Instagram.com/ElyseDeLucci

Continuing the trend, for those of you that have been following along my career journey you may have noticed that I have some guests on that have been integral to my career journey and my next one, Jamal “Jay” Salim is certainly one of them. Jamal was the head of HR when I joined Boombox aka Ergo Interactive. It was a shortstop in my career before I moved over to Vayner but it was critical as I learned a ton in those few short months about myself, tough clients and finding success inside a small agency. More importantly, I made a lasting friend and powerful business connection with my man Jay. Most recently, Jamal was the People Lead at Complex, where he is leading the culture of the company synonymous with culture. Prior to Complex, Jay led the HR department at Laundry Service, an Ad Age Top 10 Agency two years in a row, and Cycle Media. Like me, he is Brooklyn Born, him in East Flatbush and me in Sheepshead Bay, which we both take a lot of pride in. Jay is also a Veteran of the US Army, having served in Operation Iraqi Freedom, another aspect of him that I hold in the highest regard. When he is not building an empire over at Complex or rooting for the Brooklyn Nets you can find him scouring the universe for the hottest kicks or being front and center at the Jay-Z private concert. I love this dude and sure you will as well as we dig into all things TA, HR, Team building, Culture and a whole lot more. Enjoy and please comment and give a review/rating if you enjoy! Thanks For more, please visit www.thePOZcast.com Thanks

When Jim Cine and Jason Sthesia aren't discussing movies, they're usually exchanging voicemails. They're now releasing mini episodes from their private vault. Sometimes, when it’s been a long day on the farm, the boys are tired and the dogs is worn. They done meant to have a chitter-chatter about the pictures, but it just took too long to get the sheep into Sheepshead Bay and the the old bay into the stable, and everyone feels like they haven’t slept since the blue M&Ms stepped in for the tan ones. It’s days like these when we throw out all the plans and take a little dip back into the archive. There’s a secret hotline that the boys can call when they want to leave each other messages, and with their permission we can rifle through the thoughts they’ve left there for each other and watch the sausage meat getting ground up to pack into the pig intestines of future installments. Join a filmmaker (and sometimes film teacher) and a film teacher (and sometimes filmmaker) as they venture into the dark heart of their own befuddled relationship to culture, the youth, the internet, friendship, love, hate, time, space and, of course: *m*o*v*i*e*s*. Come hear what we see.

LIVE at 8pm ET, we are once again joined by Sheepshead Bay native, broadcaster  Howard Kellman! Howard has been broadcasting AAA Indianapolis Indians games since 1974, including some years with our favorite, Mr. Carl Erskine. On the heels of Vin Scully's 93rd birthday, we talk the history of broadcasting, Brooklyn's humungous role in its evolution, Howard's influences from over the years, and much more. Join us LIVE at 8pm ET!

The voicemails keep coming. When Jim Cine and Jason Sthesia aren’t discussing movies, they’re usually exchanging voicemails. They’re now releasing mini episodes from their private vault while on a short hiatus. Sometimes, when it’s been a long day on the farm, the boys are tired and the dogs is worn. They done meant to have a chitter-chatter about the pictures, but it just took too long to get the sheep into Sheepshead Bay and the the old bay into the stable, and everyone feels like they haven’t slept since the blue M&Ms stepped in for the tan ones. It’s days like these when we throw out all the plans and take a little dip back into the archive. There’s a secret hotline that the boys can call when they want to leave each other messages, and with their permission we can rifle through the thoughts they’ve left there for each other and watch the sausage meat getting ground up to pack into the pig intestines of future installments. Join a filmmaker (and sometimes film teacher) and a film teacher (and sometimes filmmaker) as they venture into the dark heart of their own befuddled relationship to culture, the youth, the internet, friendship, love, hate, time, space and, of course: *m*o*v*i*e*s*. Come hear what we see.

Cinesthesia Voicemails No. 1. Sometimes, when it’s been a long day on the farm, the boys are tired and the dogs is worn. They done meant to have a chitter-chatter about the pictures, but it just took too long to get the sheep into Sheepshead Bay and the the old bay into the stable, and everyone feels like they haven’t slept since the blue m&ms stepped in for the tan ones. It’s days like these when we throw out all the plans and take a little dip back into the archive. There’s a secret hotline that the boys can call when they want to leave each other messages, and with their permission we can rifle through the thoughts they’ve left there for each other and watch the sausage meat getting ground up to pack into the pig intestines of future installments. Join a filmmaker (and sometimes film teacher) and a film teacher (and sometimes filmmaker) as they venture into the dark heart of their own befuddled relationship to culture, the youth, the internet, friendship, love, hate, time, space and, of course: *m*o*v*i*e*s*. Come hear what we see.

"Use of Force" is a sub-series of the podcast where we highlight one instance of NYPD use of lethal force over the past decade along the route we're walking for the week. The name refers to the Use of Force reports the NYPD generates each year where descriptions of these events are compiled. This week we discuss the 2010 death of  George D'Amato Jr., 22. D'Amato was shot by officers in Sheepshead Bay after brandishing an imitation pistol in front of a school. For more information including a mapping of lethal force in New York over the past decade, visit: https://highleyvarlet.com/posts/Use_of_Force

Hello, everyone, and welcome to The To Do List! In this episode, we discuss our experience at Brooklyn's very own Lagman House. Located in Sheepshead Bay, it is likely the first and only restaurant in New York City to feature the cuisine of the Dungan people. From the hand-pulled noodles to the samsa with pumpkin inside, the food left a distinct impression upon us. Listen in to decide if you want to experience the joy that Lagman House has to offer. We are always open to suggestions on future episodes, so please send them our way via email, Facebook, and Instagram. https://www.facebook.com/PodcastToDoList/ https://podcastthetodolist.wordpress.com/ Thank you and enjoy! #DunganCuisine #Dungan #BrooklynEats Music by Kevin MacLeod (Aurea Carmina)

On Aug. 2, 1978, the FDNY responded to a fire in a supermarket at 2892 Ocean Ave. in the Sheepshead Bay section of Brooklyn. This was a landmark fire in the FDNY and prompted a sea change in the way we approach fires involving trusses. Six firefighters died in the line of duty when the roof of a burning Brooklyn supermarket collapsed, plunging 12 firefighters into the flames. The name of the fire is simply Waldbaum's.#FDNY #Brooklyn #waldbaums

The Bedford & Sullivan podcast chugs along, and today, we welcome back Andrew Schiff, author of the Henry Chadwick bio, "The Father of Baseball," who recently helped us break down the baseball legend's life. Andrew will detail his Brooklyn roots, growing up in Sheepshead Bay. So, join us at 2pm ET for the latest edition of the Bedford & Sullivan podcast!

Dinner in French: My Recipes By Way Of FranceBy Melissa Clark 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.Melissa Clark: Hi, I'm Melissa Clark. I am a food reporter for the New York Times and a cookbook author and my latest cookbook is called "Dinner in French: My Recipes By Way Of France."Suzy Chase: You are the most prolific cookbook writer I've had on the podcast with more than 40 cookbooks under your belt and you write for the New York Times Food Section in addition to your weekly column called, "A Good Appetite." This conversation is going to be a two-parter. First let's chat about your new cookbook, "Dinner in French." Then I know we're all desperate to hear some clever ways to use our pantry items while we're at home during the coronavirus quarantine. You first fell in love with France and French food as a child thanks to your great aunt Martha and great uncle Jack. Talk a little bit about your annual summer vacations and how that came about?Melissa Clark: It was a really crazy childhood. My parents were both psychiatrists and this was back in the 70s and 80s. In those days when you were a psychiatrist you had the whole month of August off. If you had any kind of mental issues in August you were stuck, you had to wait until September but it was great for us as a family because we took the month and we would travel. My parents fell in love with France before we were born thanks to my great uncle Jack and my great aunt Martha who took them to France when they were graduating from medical school. They fell in love with France and they took us, they took my sister and me, every single summer. What we did, and this was really unusual back in the day, was we house exchanged. Now people think, "Oh house exchange, Airbnb," they're used to it but especially this was in the early 80s. There was no internet so just imagine typing out letters to strangers in France. There was a directory so you would find these people who were willing to exchange houses but that was all. There was just a list of names.Melissa Clark: We would send these letters and then we'd wait a few months to get letters back. Then we would arrange a telephone call and eventually arrange an exchange but it was this leap of trust and faith, which I don't think, I mean it was strange back then and even now can you imagine if you were going to exchange houses with someone you would Google them and you would find out everything you could about them and you would see aerial pictures of the house. We just went in blind but despite that it was amazing. So there we were, out family of four living in these French people's houses and the French would come to our house and they would take care of our cat, we would take care of their vegetable garden or whatever it was and it was great. It was this really immersive cultural experience every single August. What we did as a family when we got to France was we cooked. We did not cook at home in Brooklyn together. We did not have time. My parents were professionals. As psychiatrists they worked late into the evening. My sister and I were kind of on our own for dinner most of the time.Melissa Clark: In France we ate every meal together and we cooked it together and that's where I learned how to cook. For me, cooking, my first memories and my first love of cooking, it all happened in France.Suzy Chase: In the cookbook how do you pair the way you ate growing up in Brooklyn with French cuisine?Melissa Clark: To me it was the same thing. I didn't have a division of, "Okay this is Brooklyn food and this is French food." To me it was all the same. It was all, "These are the flavors of my childhood" and the flavors of my childhood were my grandmother's food and when my parents did cook. I grew up in a Jewish household so my grandmother's food to me is very Ashkenazi Jewish. I remember baked apples and Shabbat dinner with brisket and latkes and kugel and gefilte fish, you know? That was all very much part of my childhood and not to mention the Brooklyn flavors that I was having and Brooklyn was diverse even back then. I mean, Brooklyn is way diverse now but back in the 80s we were still going out, we were going out for Chinese food, we're getting dim sum, we were going to Lundy's, which Lundy's was this great old fish seafood shack, or not shack, restaurant in Sheepshead Bay and we would get these amazing biscuits and DiFara's Pizza which now is a cult place but back then it was one of our local pizzerias that we would go and get this incredible Sicilian grandma pies.Melissa Clark: It was this mishmash and then French food was just part of that. It's like, oh, we would go to France and we would eat crepes and it was all part of the same thing. So when I develop recipes and think about cooking I'm using all of those flavors from my childhood to create something and I've never really written about it in an organized way until Dinner in French, until this cookbook.Suzy Chase: What made you decide to write this cookbook?Melissa Clark: I spent most of my life a little bit embarrassed about the French connection in my past mostly because I am embarrassed to tell you that my French is terrible. Any time I would tell someone, I'd say I spent every August in France they'd say, "Oh you must speak French" and I even spent a semester in college in Paris and I could never master it. I'm not great at languages, I'm also not great at music. I don't have the ear. I study and I study and I study and I speak passable French. I get around, I'm fine, but I'm not fluent and that lack of fluency, especially because my husband is actually fluent in French which kind of makes it worse, makes me not want to admit to being as close to French food as I am.Melissa Clark: It's a funny thing but as an adult, finally I've grown up and I've decided, "You know what? This is actually part of me and part of my childhood and I'm going to get over the fact that I don't speak it very well" because you know what I realized? I can cook in French. I cannot conjugate but I can, give me a French kitchen and any French ingredient and I can cook with it and make it my own. When I'm cooking, I call it "Cooking in French" you know? I can do it by feel, I can do it by sensory, it's just part of me. Because I am who I am, I'm also very practical. Whenever I think about cooking in French I'm also thinking about how to do it a little more easily. I'm not thinking about classic technique. You know what I'm thinking about? I'm thinking about we forget that French people make dinner every single night for their families, you know? It's not just fancy restaurants and that's, when I say I "Cook in French" that's the food I'm cooking. French home cooking through this like, Brooklyn lens of even more practicality and making it, so streamlining the dishes, making them very accessible so I don't have to do a lot of cleanup after all.Melissa Clark: I'm always thinking, "Can I eliminate a pot? Can I do this a little more easily?" Then I'm adding different flavors in from Brooklyn but also just from my life, from my travels. Cooking in French, it's a very broad definition of what I consider this kind of French food to be.Suzy Chase: It's kind of like your autobiography.Melissa Clark: Yeah in a way. It's all the different parts. It really is. Although maybe we're going to leave out the Swedish first husband because he doesn't really factor in. There's no Swedish recipes in here.Suzy Chase: Yeah.Melissa Clark: Except for that.Suzy Chase: Yeah, we don't need him.Melissa Clark: We don't need him.Suzy Chase: No. I think this cookbook, probably more than your others, really highlights your lighthearted exploration of flavors and cuisines. So many cookbooks I find, especially foreign ones, are so serious, right?Melissa Clark: Yeah it's true. Well you know when you're writing about a foreign to you cuisine, so maybe you are writing about someone else's culture or maybe it's your culture and you're trying to present it to people who are not familiar with it, I think there is actually a big weight on your shoulders because you need to do justice, right? That's important and that is, especially right now in this age of learning about cultural appropriation in food, this is a really important issue. You want to take culture and people's culture and your own culture very seriously but I kind of get a pass on France because it is something that I learned in my childhood and it's also something that I'm not trying to be authentic. That's not my goal here. I'm not trying to present French culture. I would never, ever have undertaken this book if I was trying to do that. I'm trying to give you a sense of who I am as a cook and I am a lighthearted cook to be honest. I love to play with ingredients, I love to play with flavors.Melissa Clark: One thing I read about in this cookbook is I remember when I was a kid, right, we'd come back to Brooklyn and my parents would make these amazing Julie Child type gourmet dinners. They were using Julia's recipes and they were very like, serious about following the recipe. Or maybe they'd use Jacques Pepin, but then the next day with the leftovers I think my dad had made the coq au vin and my mom was taking it and she was slathering it on challah. I think my dad was maybe adding some soy sauce. They were so free in what they did as cooks and I really adopted that. I'm not afraid to play with flavor, I'm not afraid to play with technique. I will take a dish apart and put it back together if I like it better that way but again, I'm not trying to represent French culture. I'm trying to let other cooks know how I do it.Suzy Chase: Dinner in French, I love your introductions to each recipe. Especially the one for Grated Carrot Salad with Preserved Lemon and Coriander on Page 71. Can you talk a little bit about that?Melissa Clark: Basically when you go to Paris and you order a plate of crudités or really anywhere in France and you get all these different little composed salads and I ate a ton of crudités when I was a student in Paris during college because I was also eating a ton of Croque Monsieurs and ham and cheese sandwiches and I was eating a lot of baguettes and boy, was I eating those Pain au Chocolat, right? I was a little worried about balancing my day. I was always concerned about my weight. I mean, this is just something that as a woman you grow up with and I took it in. Also members of my family are heavy so I knew that if I wanted to eat well I needed to eat carefully. This was just always something on my mind. When I was a student and I was in college I would say, "All right if I'm going to eat all of this cheese and oh my God did I eat the cheese? I'm going to have to have crudités a lot. A lot of vegetables." But I fell in love with it because salads in France are so delicious.Melissa Clark: There's so much, especially better than the salads I had in the 80s in New York. We were still kind of gearing up as a food culture. Especially in an every day, you know, fancy restaurants had great salads but when you were a student and you went to get a salad in a diner in New York you certainly didn't get the same kind of salad that you got when you were a student and you went to get a plate of crudités in a café in Paris. You got grated carrots with this delicious vinaigrette, you got sliced beets, you got potatoes, you got lettuce with a bright mustards dressing. It was all so delicious. When I got back I started making this crudités salad, which is what I called it, which is basically grated carrots with a mustardy, yummy dressing. I put herbs in it like coriander, coriander seeds and also cilantro but it was so great. It didn't even feel like I was dieting it just felt like I'm eating something that I really, really love.Melissa Clark: That recipe, which is very evocative to me of my student days is in this book and I absolutely think everybody should make it and then you should go eat the Croque Monsieur casserole because that's how I would do it. It's like a little bit of vegetable, a little bit of ham and cheese and then it all kind of balances out.Suzy Chase: Speaking of Croque Monsieur, I made it the other day, it's on page 42 and can you talk a little bit about that recipe?Melissa Clark: Yeah so Croque Monsieur are, this was the sandwich, I ate so many Croque Monsieur when I was in Paris. It's a ham and cheese sandwich but it's toasted and then they put bechamel on top. So bechamel, a white sauce, cheesy white sauce on top of your sandwich and then they broil it and it gets all golden. It's so good. I mean, I'm sorry, our grilled cheeses are good, I love a grilled cheese any which way but Croque Monsieur might be my favorite. What I did was I took those flavors and I put them into a casserole. So you make little ham and cheese sandwiches and you line them up in a casserole dish and then you pour bechamel over the whole thing and cheese and yeah. It's really good. Bubbly, hot, cheesy, hammy, the perfect brunch dish. I mean, I think it's perfect for supper, too. I mean, it's all a light supper but it's kind of one of those easy, everything goes in the oven casserole suppers. Then all you do is serve it with a big green salad on the side and you've got the best dinner. Glass of Beaujolais wouldn't hurt.Suzy Chase: Also I think this is a good recipe for right now so we can still find the white sandwich bread around at our bodega, you can still get sliced ham and I think this is great for our pandemic situation right now.Melissa Clark: Yeah, it's one of those pantry staple recipes that we need, everybody needs to really start thinking about clever ways to use pantry stable items. I'm thinking about that a lot myself. I mean, right now I'm really lucky. I'm in Brooklyn, you're I don't know how it is in the West Village, grocery store lines are long but we still can get everything and hopefully that will remain. At the same time, we don't want to go shopping too often. You want to use up all these pantry staples that you stocked your kitchen with.Suzy Chase: Your mother taught you how to get dinner on the table fast and make it taste good with what you had in the house. This is what we're grappling with right now as many of us are stuck in the home during the coronavirus pandemic. In your home in Brooklyn how are you dealing with the idea of potentially cooking three meals a day for weeks with limited access to the outside world?Melissa Clark: I'm pretty prepared. I did stock my pantry. I wrote about it for the Times and I practiced what I preached. I have a lot of beans and pastas and rice and canned fish. I'm very lucky in that I have a separate freezer in my basement. I know it's extremely lucky so I've got meat in there-Suzy Chase: So lucky.Melissa Clark: I know, I know, it's like if I just had a little freezer, I know you're in the West Village with a small freezer-Suzy Chase: Yep.Melissa Clark: That's much harder. I feel like I'm actually ahead of the game a little bit but at the same time we all have the same limitations on, "Okay all right now what? We've got our pasta and our rice and our tuna and now what are we going to do with our pasta and our rice and our tuna?" I think my job going forward is to help people think of creative ways to use everything so that we don't end up getting bored. Cooking can be a very calming process, especially right now when things are scary out there. Cooking calms you, at least it does for me, and it's also very creative. I'm hoping that people will come out of this more eager to cook, a little less afraid to try something new and I mean, also you're not cooking for entertaining, which is very different. I think most of us spend a lot of our time cooking for friends and we're thinking about what other's are going to think of what we're making but it's just for us, it's just for family. I'm hoping that people are going to use this time to experiment, get comfortable cooking things and I'm going to be there. I'm here to help.Suzy Chase: So much tuna.Melissa Clark: So much tuna.Suzy Chase: So much tuna. I don't think I'm alone when I say I have over 10 cans of tuna right now. How about that tuna dip of yours? I think it's in your dinner cookbook?Melissa Clark: Yeah. Oh, see tuna dip is great. My mother used to make this salmon mousse recipe when I was growing up. I think it was a Julia Child recipe. She would take, I think she would use canned salmon actually and put it in the blender with mayonnaise and she'd set it with gelatin and cream and it was this beautiful thing. My version of that is almost more like an Italian tonnato sauce. I take a can of tuna, I put it in the blender with olives and capers and yes, some mayonnaise and herbs and garlic and I make this tuna dip, which if you put it in the fridge it gets cold and firm and you can spread it on bread like a pate but you can also use it as a pasta sauce, you could put it on top of rice. It's fantastic if you add a little extra oil, so you make it very, very runny and you use it as a dip for veggies. It's just so versatile and so flavorful and it's like when you're getting tired of tuna casserole and tuna salad sandwiches, this is the dip to make you ... It has so much flavor in it you're like, "Oh, right. This is why I love tuna." It also has anchovies.Suzy Chase: Let's say we have a big tub of steel cut oats. What can we do with them?Melissa Clark: Steel cut oats are great to have. Not just for breakfast, either. Yes, you can make them for breakfast. I've been baking them lately which I really like. I wrote about this in The Times recently of baked steel cut oats. It's pretty much the same as if you do them on the stove except that you throw them in the oven and then you don't have to worry about them. You can season the cooking water, well first of all you can use milk if you have some but you can also add spices and I added some almond butter recently to the cooking water. Your general proportions for steel cut oats is one to three. So one cup of oats to three cups of water and you just bring it to a simmer either on the stove or you add boiling water to a casserole dish, cover it with foil and throw it in the oven for an hour. Either way but just think about what you can season that water with, different toppings but also don't forget oats are fantastic savory.Melissa Clark: If you think about polenta, we love savory polenta, oats can be used in the exact same way. Try cooking them in broth or maybe with a couple of garlic cloves and a bay leaf and then use that yummy savory kind of mushy starch as you would a bed of polenta and just throw lots of stuff on top of it. It absorbs, it's just like a great sort of bed for yummy other flavors. Or like mashed potatoes, same kind of thing, mushy, comforting, savory, add lots of butter and salt. It's just, oh, and Parmesan too. Risotto, think of it as risotto except it's oats.Suzy Chase: We all have tons of pasta on hand. Help please.Melissa Clark: I know right.Suzy Chase: So much.Melissa Clark: Yes, I mean, pasta never gets old. I'm never tired of making pasta. When you think about, I mean, all of those wonderful dishes. You can go to Italy for a month and eat pasta every day and not get tired of it and you can do the same thing in your kitchen except you're not, unfortunately, in Italy which is I guess right now good but in general bad. Think about the simplest Cucina Povera recipe, right, which is just things that you have in your pantry anyway. Maybe you have a can of anchovies, maybe you have some bread crumbs. Right now this is a time to be saving those bread scraps and making bread crumbs if you don't already. Saute’ them in garlic with some Parmesan and that with some olive oil is a fantastic pasta topping. I use little bits of leftovers as the base for pasta sauces all the time. Those left over roasted veggies I'll chop up, saute’, add some butter and throw them on top of pasta. You probably have cans of tomatoes if you love pasta you should have some plum tomatoes on hand and simmering those into a sauce of course is just the most basic, elemental thing you can do.Melissa Clark: If you have access to a sunny windowsill I would say now's the time to get some basil seeds and start planting and even if you don't-Suzy Chase: That's so smart.Melissa Clark: Maybe you'll have pesto in a month. My neighbor works at the Brooklyn Botanic Gardens and unfortunately they closed, which I was hoping I'd be able to walk outside in their gardens but we can't. However, she did bring me some basil seeds before they closed so I'm about to embark on a whole exciting little gardening trip here in my Brooklyn spot, see if I can grow. I have the brownest thumb. People, it's funny because when people call me up, my friends call me and say, "Okay I'm looking at a chicken. What do I do?" Because they have no idea how to cook and I get those calls a lot from my good friends. I'm going to do the same to my friends who garden. "All right I've got the basil seeds. Now what do I do?" So I'm very sympathetic if you can't make a chicken so please be sympathetic and teach me how to grow something.Suzy Chase: Tell us about your sardine and tomato toast recipe on page 135 in Dinner in French.Melissa Clark: Sardine toasts are my, I mean, they're my go to dish. We probably eat sardine toast once a week under normal circumstances. Not even when we're eating from the pantry, just on a normal week because we love sardines. This sardine toast recipe in Dinner in French is almost provincial in feeling because it has tomatoes and garlic and basil and sliced onions but I want to start with the basic sardine toast for people out there who are listening and they've just got their sardines and their bread and what do you do, right? You toast your bread, and this is important to use the best bread you can. Crusty like a baguette or any kind of country bread if you've got it. Toast it until it's crisp and then take a halved garlic clove and rub it all over and the garlic will get in the bread. Then you season the bread with some kind of fat. I think I used olive oil in the cookbook but you can also use butter and the fat helps spread the flavor.Melissa Clark: Then you add a little salt and if you have a tomato that's decent you can cut the tomato in half and rub those tomato guts all over that bread, almost like a Pan Con Tomate like a Catalan bread and tomato dish. We're bringing Spain in here, we're bringing France in here, we're bringing Italy. This is a very cross cultural dish but you don't even need the tomato. Just, you've got your garlic and your fat, your oil or your butter, you lay your sardines down with some thinly sliced onion or scallion or shallot and maybe some herbs if you have it or maybe some sliced tomatoes if you have them. Even if you don't, the elements are bread, garlic, fat, so say olive oil, sardines, some kind of thinly sliced onion material, salt and pepper and another drizzle of olive oil. It is divine.Suzy Chase: Eggs. Should we be stocking up on eggs?Melissa Clark: Yeah, eggs last forever. I mean, not forever but they'll last a month. They last a really long time. Get a lot of eggs, put them in the fridge. You can also leave them on the counter for about a week they'll be fine.Suzy Chase: Really?Melissa Clark: Whenever we make eggs in our house we boil them and we start with room temperature eggs so I always have about half a dozen eggs sitting out in a basket on my counter and we use those eggs for soft or hard boiled eggs. When my fridge is crammed I will keep a carton of eggs out and again, like I said, they will last for at least a week out of the fridge. Especially if you keep them in the carton. So don't worry. Don't freak out about eggs. Eggs are not like milk and butter. Even butter lasts a few days out of the fridge. I mean, we in America tend to get really nervous about perishability but in these moments when you're actually eating everything you're buying because you're cooking at home you're going to use this stuff up. So eggs and butter can be out of the fridge. Eggs for a week easily, butter for a few days. Milk unfortunately does have to go in your fridge unless you get shelf stable milk, which is another thing that we should stock up on if we drink milk and we like milk. Get some UTH shelf stable milk and that will keep in your pantry for a long time.Suzy Chase: You love a good sheet pan recipe. Could we do something with chickpeas on a sheet pan?Melissa Clark: I love a sheet pan recipe. I love chickpeas on a sheet pan. So roasted chickpeas are delicious, a great snack. Toss them with olive oil, salt and whatever spices you have around. I like to use garam masala but you can also just use cumin or a little bit of cayenne and there are different ways to do it. I like to do it in a hot, hot oven. I do 425 or 450 and when you start to see them sizzle, it takes like half an hour sometimes depending on how wet your chickpeas were, before you even do that take your chickpeas out of the can, dry them off with a kitchen towel and then coat them in oil and spices and salt and blast them in a hot oven. They're so crispy you can't stop eating them. I just love them. [inaudible 00:23:29] to that basic thing, if you've got a chicken, chicken parts or a whole chicken, throw it right on top. Just right on top of that sheet pan full of chickpeas and the chicken fat will season the chickpeas even more and make them even more crunchy and delicious. Chicken and chickpeas is one of my favorite sheet pan meals. I have a recipe for that in my dinner cookbook.Melissa Clark: Again, they can also be he bases for a vegetable dish. You can have chickpeas and you can put all kinds of veg for roasting along with them like sliced carrots and maybe cherry tomatoes if you have those little non-seasonal cherry tomatoes right now that I know that I have, just throw them on the sheet pan. They get so much better when they're roasted in spices along with some chickpeas. Potatoes are great there, too. There's a lot you can do. Just think of the chickpeas are the base and then you're going to add either a protein or more vegetables.Suzy Chase: In terms of fresh fruits and vegetables what are some varieties that keep for a while?Melissa Clark: Think about root vegetables and boiled vegetables. So aside from you know that you can keep onions and garlic and potatoes in the pantry for months, they keep for months, and sweet potatoes but then think of the ones that you might want to keep in the fridge like radishes keep for a month for sure, I've kept radishes in my fridge for a long time. Turnips, which turnips when they're fresh and juicy are delicious raw. I like to slice them into salads. Fennel is another thing that keeps for a long time, carrots of course, celery. Stock up on those things, keep them in your fridge and then if you can't get lettuce at least you can make a salad from all these juicy, crisp vegetables that you have lying around.Suzy Chase: So bars are closed in New York City. No more happy hour for us. Do you have a delicious quarantine cocktail idea?Melissa Clark: Yeah we're big Campari drinkers so we've been making Negronis that and Boulevardiers and the thing about a Negroni and a Boulevardier is it's the same drink with a different booze sort of as the center of it and it's such an easy drink. I don't really mix cocktails very well because I'm a little bit sloppy, I'm not precise. My husband bakes the bread and he mixes the cocktails and he does both of them much better than I do. I can make a Negroni or a Boulevardier. This is how you do it. It's equal parts which is so great because equal parts, right? That means for me I can eyeball it. I just put it all into my little rocks glass, equal parts Campari and then for a Negroni it's gin and for a Boulevardier it's whisky, like usually we use rye whisky but you can use bourbon, then sweet vermouth. Then you just take some orange zest and squeeze the oils into it. You do a twist, is the cocktail word for it, see I'm bad with cocktails, and some ice cubes and that is it. It is the perfect drink that even I can make.Suzy Chase: Now for my segment called "My Favorite Cookbook." Aside from this cookbook what is your all-time favorite cookbook and why? And I can't wait to hear this.Melissa Clark: Okay so I can't name a favorite because I can't have a favorite child even though I do have a favorite child because I only have one child but if I had two children I couldn't name a favorite. I can't name a favorite cookbook but the one I'm reading right now, I'm reading a lot of Jane Grigson and Jane Grigson is a British author who wrote a lot of cookbooks back in the 60s and 70s and 80s. She's fabulous. Her stuff is fresh, seasonal food that is really simple in it's essence but that she shows you how to make your own. She shows you how to adapt it and I love all food writing that is adaptable and open hearted in that way. I love people who teach you how to make things delicious in the way that you like them and Jane Grigson absolutely does. Any of her cookbooks, she has a book called "English Food" which I love but any of her books are great.Suzy Chase: Well that's what you do for us.Melissa Clark: I try. I try, darn it.Suzy Chase: Where can we find you on the web and social media?Melissa Clark: I am Instagramming like a fiend these days because I'm trying to share recipe ideas for people who are cooped up. So find me on Instagram primarily at Clarkbar. So Clarkbar like the candy, which is not good branding because on Twitter I am Melissa Clark.Suzy Chase: James Beard said, "Food unites us. It brings us together." Thank you for all that you do to bring us together and thanks for coming on Cookery by the Book podcast.Melissa Clark: Thanks for having me, Suzy.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Continuing the trend, for those of you that have been following along my career journey you may have noticed that I have some guests on that have been integral to my career journey and my next one, Jamal “Jay” Salim is certainly one of them. Jamal was the head of HR when I joined Boombox aka Ergo Interactive. It was a shortstop in my career before I moved over to Vayner but it was critical as I learned a ton in those few short months about myself, tough clients and finding success inside a small agency. More importantly, I made a lasting friend and powerful business connection with my man Jay. Jamal is the VP of HR at Complex, where he is leading the culture of the company synonymous with culture. Prior to Complex, Jay led the HR department at Laundry Service, an Ad Age Top 10 Agency two years in a row, and Cycle Media. Like me, he is Brooklyn Born, him in East Flatbush and me in Sheepshead Bay, which we both take a lot of pride in. Jay is also a Veteran of the US Army, having served in Operation Iraqi Freedom, another aspect of him that I hold in the highest regard. When he is not building an empire over at Complex or rooting for the Brooklyn Nets you can find him scouring the universe for the hottest kicks or being front and center at the Jay-Z private concert. I love this dude and sure you will as well as we dig into all things TA, HR, Team building, Culture and a whole lot more. Enjoy and please comment and give a review/rating if you enjoy! Thanks

We continue the discussion from part 1 with Steve Cannizo & Keith Apman. If the history of fishing in NYC interests you then you’ll enjoy this episode. 

Captain Steve Cannizo and Captain Keith Apman, two Brooklyn natives, provide us with a detailed look at the history of Sheepshead Bay and fishing in New York City. We discuss what used to be, what is and what will come in the future for this significant piece of New York City fishing culture. 

Guests discussed opportunities in the Bronx, retail in Sheepshead Bay and Coney Island, Opportunity Zones, multi-level industrial space, built from the ground-up. In addition, changes in rent laws, viewed as anti-landlord.

Man runs into Sheepshead Bay restaurant, beats three with hammer. Masked thieves steal $40,000 in cash and medicine from Canarsie pharmacy. Man is shot in pelvis and killed. Group of teens, bully, beat, 11-year-old girl. Man throws chair at victim after argument.Crime in Brooklyn is at an all-time low but headlines like these still pop up around the borough on a regular basis. This week we’ll be discussing what it’s like to cover crime around the borough, both on the scene and in the courthouse.

Teen, Mark, and Jong are joined by special guest Ray (a data scientist currently in Norcal and friend of Plan A)to discuss the homicides of Fufai Pun and Kheong Ng-Thang. We compare this incident with Vincent Chin’s famous murder and compare their respective responses from the community. We also question whether anger must come with a productive outlet or not. Intro Voice Track: CBS New York report on the hammer attack in Sheepshead Bay on 1/16/2019 (https://www.youtube.com/watch?v=1ZDMWkD318Y) Outro Music: "For The Prey" by Bambu (https://www.youtube.com/watch?v=jRTQPVGZ1Pc) TWITTER: Teen(@mont_jiang) Mark(@snbatman) Jong (@calicoarse) Ray (@raydeng) REFERENCED RESOURCES: New Article on the Brooklyn Hammer homicides of Ng Tan Kheong and Fufai Pun: https://abc7ny.com/2nd-person-dies-after-nyc-restaurant-hammer-attack-/5095729/ Reappropriate's Twitter thread on the Brooklyn Hammer homicides of Ng Tan Kheong and Fufai Pun: https://twitter.com/reappropriate/status/1086126026130767874 Masculinity vs. “Misogylinity”: what Asian Americans can learn from #UCSB shooting | #YesAllWomen: http://reappropriate.co/2014/05/masculinity-vs-misogylinity-what-asian-americans-can-learn-from-ucsb-shooting-yesallwomen/ SUBMISSIONS AND COMMENTS: editor.planamag@gmail.com

There was a crooked man, and he walked a crooked mile... good thing Hellboy was there to kick his butt! We also review The Girl in the Bay #1, Firefly #3, and Aliens; Resistance #1. Plus, Oh boy, that Spider-Man! Show your thanks to Major Spoilers for this episode by becoming a Major Spoilers Patron at http://patreon.com/MajorSpoilers. It will help ensure the Major Spoilers Podcast continues far into the future! NEWS Spider-Man Far From Home Trailer is Here https://www.youtube.com/watch?v=DYYtuKyMtY8 REVIEWS STEPHEN THE GIRL IN THE BAY #1 Writer: J.M. DeMatteis Artist: Corin Howell Publisher: Dark Horse Comics Cover Price: $3.99 Release Date: February 6, 2019 In 1969, seventeen-year-old Kathy Sartori was brutally attacked, her body hurled into Brooklyn's Sheepshead Bay. Miraculously, she survives and fights her way back to the surface, only to discover that fifty years have passed and an eerie doppelgänger has lived out an entire life in her place. Soon, Kathy must confront not just this strange double, but the madman who ''murdered'' her five decades earlier. Will he, and the dark entity that lives inside him, hold the key to Kathy's missing years? Or will Kathy become a ghost of herself, forced to live out what remains of her life on the edge of the world that she desperately wants to be a part of? [rating:3.5/5] MATTHEW FIREFLY #3 Writer: Greg Pak Artist: Dan McDaid Publisher: BOOM! Studios Cover Price: $3.99 Release Date: January 16, 2018 With the Unificators closing in, Mal and Zoe must take some big risks to try to throw the enemy off their scent, as the crew of the Serenity start to grapple with the fact that their captain and first mate might not be who they say they are. [rating:3/5] RODRIGO ALIENS: RESISTANCE #1 Writer: Brian Wood Artist: Robert Carey Publisher: Dark Horse Comics Cover Price: $3.99 Release Date: January 23, 2019 Following the events of Alien: Isolation, Amanda Ripley is kept silent by the Weyland-Yutani Corporation about the xenomorph threat. Enter Zula Hendricks, an Ex-Colonial Marine, in need of Ripley's help to expose a sinister bio-weapons program. The duo teams up against an upgraded arsenal designed to keep the darkest atrocities secret! [rating: 3/5] MAJOR SPOILERS POLL OF THE WEEK http://majorspoilers.com/2019/01/13/major-spoilers-poll-of-the-week-street-fighter-super-fight/ DISCUSSION HELLBOY 10: THE CROOKED MAN AND OTHERS Writer: Mike Mignola Artist: Joshua Dysart, Richard Corben, and more Publisher: Dark Horse Comics The Eisner Award-winning miniseries The Crooked Man, by Mignola and Richard Corben, teams Hellboy with a wandering hillman in a devilish tale of Appalachian witchcraft. This volume also includes the rare "They Who Go Down to the Sea in Ships" by Mignola, Josh Dysart (B.P.R.D.: 1947), and Jason Shawn Alexander (Abe Sapien: The Drowning), never before available for purchase; Mignola and Duncan Fegredo's "The Mole," from Free Comic Book Day 2008; and Mignola's most recent solo outing, "In the Chapel of Moloch." CLOSE Contact us at podcast@majorspoilers.com Call the Major Spoilers Hotline at (785) 727-1939. A big Thank You goes out to everyone who downloads, subscribes, listens, and supports this show. We really appreciate you taking the time to listen to our ramblings each week. Tell your friends! Closing music comes from Ookla the Mok.

On today's episode of All in the Industry®, host Shari Bayer is joined by Sara Moulton, host of “Sara’s Weeknight Meals,” on public television, currently in its 8th season. With a storied career that stretches back more than 30 years, Sara, a protégée of Julia Child, was the co-founder of the New York Women’s Culinary Alliance, executive chef of Gourmet magazine, Food Editor of ABC-TV’s ”Good Morning America,” and the host of several well-loved shows on the Food Network during that channel’s first decade. She is the author of several cookbooks including Sara Moulton Cooks at Home (2002), Sara’s Secrets for Weeknight Meals (2005) and Sara Moulton’s Everyday Family Dinners (2010). Sara graduated from The Culinary Institute of America, as well as The University of Michigan. Today's show also features Shari's PR tip, Speed Round, Industry News, and Shari's Solo Dining experience at Randazzo's Clam Bar in Sheepshead Bay, Brooklyn. Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry. All in the Industry® is powered by Simplecast.

The Devil's Pimple is a short film about life, love, death, and a large pimple man, created by the two boys Leo Galen Rauf and Martin Kramer, with an all-star cast of Anna Slate, Bryson Jenkins, Colby Howell, Felipe Sevilla, and Martin Kramer. This session with Martin and Leo we cover the true story behind this adventure (hint: Sheepshead Bay) and the process of how these two resourceful young men got their film done. We also got to dig into their perspectives on the older generation. And Leo and Martin give us a peek into their future as well. COME TO THE PREMIERE!! July 25, 7pm at Barbes, 376 9th St. (corner of 6th Ave.) Park Slope, Brooklyn 347 422 0248 http://barbesbrooklyn.com/ HUGE SHOUTOUT to Eryn Levine for recording and editing!

Seymour Kaplan is interviewed by Johan Norberg at Seymour Kaplan's home in Sheepshead Bay on May 23rd, 2018.

Check the full version of these reports and individual reports at: https://www.newyorkmarketreports.com   This episode is brought to you by: http://www.theratnerteam.com   Welcome to the Brooklyn Multi-Family Sales Real Estate Market Report for the fourth quarter of 2017. Whether you already own or you’re looking to buy into the City’s fastest growing market, we’ll keep you up to date. You’re listening to New York’s Real Estate Market Update from the Ratner Team. Home of the Nets and 2.6 million other New Yorkers, Brooklyn’s multifamily market has been on a steep decline year-over year. Brooklyn’s Multifamily market fell 27 percent from 2016’s reports, with sales volume this quarter coming out at $824.6M. Square-footage pricing also decreased, down 9 percent from 2016’s Q4 to $375 dollars on average. Average selling price held fairly steady, if slightly down, at $331,000 – a difference of 7 percent from this time last year. Total transactions were similarly solid, down only 3 percent to 435 in 2017’s final quarter. The Multifamily market is trending progressively lower than past years, but Brooklyn’s top sales are still numbers to marvel at. The top sale of 2017 can be found in Park Slope: 409-412 14th Street sold for a cool $20,750,000 in December. The mix of 44 rent-stabilized and free-market apartments are located just a block from Prospect Park, making them prime real estate for potential tenants and justifying the price tag of $752 per square foot. Even that enormous price, however, doesn’t garner many square feet in the most opulent neighborhood of Brooklyn. The top ten most expensive neighborhoods this quarter were as follows: Brooklyn Heights, with envy-inducing promenade views and landmark brownstones, tops off the list at an average of $1,264 per square foot. Gowanus comes in second at $832, with Park Slope coming in third at $798. Boerum Hill listed at $750 per square foot, Williamsburg at $749, Carroll Gardens at $660, Greenwood Heights at $468, Greenpoint at $467, Borough Park at $466 and, tenth but certainly not least, the Sheepshead Bay area averaged in at $457 per square foot. Bed-Stuy was the winner for highest volume of Multifamily sales this quarter again at 55 total sales, with Bushwick close behind at 43. Bargain hunters, check out East Canarsie’s attractive average price per square foot, just $191.     - If you like this information, the best way you can support us is with a 5-star rating. Share it with someone you know, and subscribe. We’ll put out new content and a whole new rental report every month and a new sales report every quarter. You can also find us on Facebook, Instagram & YouTube.  Interested in getting a free market analysis of your Manhattan property, renting your vacant apartment, or simply acquiring an investment property? Email Us at Contact@TheRatnerTeam.com.  We’re full-time professionals and always here to help!   Don't forget to check our Brooklyn Made Blog and The Brooklyn Made Show. http://www.TheBrooklynMadeShow.com http://www.BrooklynMade.Blog

Lance, Lenny, and Brian reminisce about their entry into life in the City. A deep dive into local history, life in New York City(2017), and speculation on the future of the City of New York. We also discuss what it means to be "last generation New York" vs new generation New York. Lenny shares some great local restaurant tips and good advice about crushing it in other cities and grants a "Second City" lens to this episode. We also discuss our favorite statues in NYC. SPOILER: They are either anti-confederate or socialist/communist statues. DISCLAIMER: multiple references to Colin Quinn, Tuscaloosca(s), and a lot of hate on Instagram tourism. Local Business Shoutouts: Cafe Dushanbe in Sheepshead Bay, 7th Avenue Donuts & Diner in Park Slope, and Pretty Good Tours NYC. To our fans in Tajikistan, Cafe Dushanbe is now the unofficial sponsor of this podcast. We love you! Music by Darius Weil, a non-musician who randomly made this song and posted it to Facebook.

This week on The Line, host Eli Sussman sits down with Chef Hillary Sterling. Born and raised in Sheepshead Bay, Brooklyn, Sterling was inspired to cook by her grandmother, who had a passion for cooking and a knack for resourcefully combining ingredients. Years later, after earning a business degree from Indiana University, Sterling began taking night classes at a local cooking school in Bloomington, which promptly refocused her attention on food. After graduating from Le Cordon Bleu in Chicago in 2003, Sterling returned to New York City and worked in restaurants owned by Bobby Flay, Mario Batali, Missy Robbins, and more. Currently, she is the chef at Vic's, a new neighborhood Italian-Mediterranean restaurant in NoHo.

Jessi Arrington (@JessiArrington) and Creighton Mershon (@Cr8tonMershon) are the founders of Workshop, a Brooklyn-based creative agency, as well as the proprietors of Small City, a new co-working space and home to dozens of independent creative pros. Alongside their design practice, Jessi & Creighton have grown their co-working experience by taking on more responsibility across three different spaces in Brooklyn. In this conversation, we discuss the oddities and challenges of New York real estate, the financial and logistical efforts needed to run a co-working space anywhere, and a bit about balancing family life with all manner of creative and business tasks. Catch up with Jessi & Creighton on their websites for Workshop and Small City. Cover photo by Bekka Palmer Get The Episode Download The Busy Creator Podcast, episode 92 (MP3, 59:17, 21.5 MB) Download The Busy Creator Podcast, episode 92 (OGG, 59:17, 26.1 MB) Subscribe to Get New Episodes     Subscribe to The Busy Creator Podcast on iTunes | on Google Play Music | on Android| on iHeart Sponsor Freedcamp, the best free online project management software Bandwidth for The Busy Creator Podcast is provided by Freedcamp, Group Efforts Made Effortless. Freedcamp is best free online project management software available. By using the built-in functions and additional tools like time tracking, invoices, milestones, file storage, and more, teams can customise the software for the task at hand! The Busy Creator Podcast itself is managed and operated on Freedcamp. Get started for free on Freedcamp.com Show Notes & Links In Fall 2007, Prescott ran the Philadelphia Marathon but also discovered that he didn't know any peers in the design biz Jessi and Prescott in Debbie Millman‘s class at SVA in Fall 2007 Jessi & Creighton met in the “New York Design Scene” Jessi & Prescott, being young and wild J&C have broadened the definitions of “Design” "A shared word does not mean a shared definiton." —Debbie Millman Tweet This "Design is about intention. We're trying to live a designed life." —Jessi Arrington Tweet This Parsons, The New School for Design Jessi & Creighton founded Workshop in 2005 (and married in 2006) Jessi & Creighton recently celebrated their ten-year anniversary Workshop now practices “in-person experience design”, which encompasses physical spaces, graphics, and time (how a person moves through a place) "I like to think about our projects and ask 'What happens when we press play?'" —Creighton Mershon Tweet This Rainbow Parade "Nothing like your job to get in the way of your work." —business adage Tweet This Workshop is currently three partners: Jessi, Creighton, and Casson Rosenblatt TED "Keeping it small has been good for our business but bad for our personal lives." —Jessi Arrington Tweet This The Hollywood Model, a definition Co-Working, a definition Small City is a converted industrial space in Gowanus, Brooklyn The decor is very un-office-like Big Reuse Brooklyn Beta Comedy Hack Day Before opening Small City, J&C ran two prior co-working spaces, allowing them to become familiar with security deposits, etc. Desks at Small City cost $550/mo. (get yours) "Airbnb is a real estate play." —Prescott Perez-Fox Tweet This DUMBO, Brooklyn (which used to be a very scrappy, creative ‘hood is now too expensive for upstarts like Workshop) HOW Magazine Different professions need different square feet per employee (call centers need 90; architects need 600) Airbnb One aspect of gentrification is desk workers replacing industrial workers Coney Island, as far as you can go in Brooklyn Popular Science magazine (and its predictions of the future) Will self-driving cars transform commuting, and thereby the suburbs? Sheepshead Bay, Ridgewood, Castle Hill — New York City neighbourhoods outside of Manhattan Jessi & Creighton sold their Brooklyn condo and bought a building in Louisville, KY as part of a future project and for the ability to live in multiple cities Some folks are commuting to Small City from Manhattan and other parts of Brooklyn Commuting is tolerable if you have a nice “work neighbourhood” The Internet of Things ACH Carting Companies, independant, for-profit companies a commercial space must use to collect garbage “Who's dealing with the trash!” Adobe MAX Prescott's family comes from the Recycling industry P&L = Profit & Loss WeWork Will co-working spaces offer childcare and other services? "Us being happy parents involves a certain amount of chaos." —Jessi Arrington Tweet This The Gowanus Canal (not for swimming) Jessi gave a TED talk AIGA & AIGA/NY  Workshop  Small City  Jessi Arrington on Twitter  Jessi Arrington on Facebook  Jessi Arrington on Instagram  Jessi Arrington on LinkedIn  Creighton Mershon on Twitter  Creighton Mershon on Instagram  Creighton Mershon on LinkedIn Tools Quickbooks Google Sheets Station Wagon Found objects Reused furniture Techniques Keep your company small enough so you don't have huge overhead Look for other ways to keep a network alive aside from conventional employees Use co-working studiomates for accountability and courage Find and reuse furniture or items, especially when found on the street or at flea market Use your existing resources for client events and experiences (no rules against that) Build a culture where people “take out their own recycling” Work up little by little into bigger spaces, which in turn allow you to save more and more money for future use Schedule a day each month to create the necessary invoices Keep separate bank accounts for different areas of operation (client services vs. renting desks) Habits Work to improve stopping and documenting projects and process Keep your company small if you're not an effective or natural manager Always consider the trash situation following an event! Try Audible.com Free for 30-Days Visit BusyCreatorBook.com for your free trial Get The Island at the Center of the World by Russell Shorto as a free audiobook  Join the Discussion Leave a comment below to participate in the conversation.

The Bedford & Sullivan podcast returns for its 58th episode! Howard Kellman grew up in Sheepshead Bay, on East 23rd Street between Avenue U and Avenue V, a block from the border of Sheepshead Bay and Flatbush. He began doing play-by-play for St. Johns basketball while a junior at Brooklyn College, but he couldn't keep away from his passion, calling baseball games. He started calling the AAA Indianapolis Indians games in 1974, and has been ever since (including some years with Carl Erskine as his broadcast booth partner.) Born 1952, Howard will discuss growing up in Brooklyn, what he remembers of those last Dodger days, his recollection of the early Mets years, and how he got into broadcasting. So, join us at 2pm ET for the latest edition of the Bedford & Sullivan podcast!  

Party On The Sea [Green & White Boat Party=> Gouyad Promo Mix] http://hu.lk/ujg91sgmobuo^CLICK HERE FOR ONETRACK FULL MIX DOWNLOAD^ Team Haitian All-StarZ Presents: 2nd Annual "PARTY ON THE SEA" (Green & White Boat Party) {Live Band Edition=> Cruz La} Saturday August 2, 2014 Aboard The GOLDEN SUNSHINE 2505 Emmons Avenue (PIER 4) Sheepshead Bay, Brooklyn, New York TIME: 6PM - 11PM | BOARDING 6PM | LEAVING 6:30PM Returns 11:00PMLive Band Performance By: Cruz La Also Music By: {Haitian All-StarZ DJs}-> Reggie Mix | Hard Hittin Harry | DJ Goof & DJ Luko (53 Ent) Complimentary Haitian Food provided by Kreyol Flavor. 21 + with valid ID Attire: Green or White, Fresh & Trendy preferred. General Admission for ADVANCE tickets are $45, so act now! Once all ADVANCE tickets are SOLD OUT it will be more at the PIER. {FOR TICKETS DELIVERY & INFORMATION CALL}-> (347) 593-5505 | (646) 807-9097 You can purchase Tickets online via debit/credit card at: www.HaitianAllStarZ.com Enjoy.  Track Listing:1. Tic Toc (Extended) - Cruz' La2. Scandal Gouyad - Xtassy3. Pitit Deyo Remix (Gouyad Version) - Platinum D Feat. Bann D4. New Exceleration - DJ Excel Feat. Jude Severe,Elie Lapointe,J-Ron & Mc Kiki5. Denye Fwa (Hommage To Bob Marley) - 5Lan6. Se Lil Ye (Camion Gouyan)- Roody Delpe Feat. DJ Stakz7. Tande Platinum (Down Low) - Platinum D8. Kleren Nan System Mwen - Dabenz Feat. Boujimix & Chamy M9. One Wish (Remix) - Cruz La Feat. Jimy Carter10. Excel Pa Ase - DJ Excel11. Doktè Mwen Bouke - Harmonik / DJ Platinum D12. Tonight Remix (Ploge San Retet) - Cruz' La13. Tease Can You Guess What - Cruz' La14. I'm Sorry (Remix) - Cruz' La15. As Long As You Love Excel - DJ Excel Feat. J-Ron, Tamika, & Madner16. Sa Wap Fe Ave M! - Alan Cave17. Whine Up On Me (Men Formil Gouyad La) - Cruz' La Don't Forget To Follow & Tag As You Listen To This MixtapeInstagram @DJayCeeNYC & Twitter @DJayCee )FOR BOOKING - 646-504-1804 HaitianAllStarZ@Gmail.com www.HaitianAllStarZ.com Haitian All-StarZ Music Mix is available for free download here or you can subscribe to Haitian All-StarZ Podcast and get new mixes pushed automatically to your iTunes.   Haitian All-Starz brand is synonymous with quality and professionalism. We operate like a family and respect each and every DJ's talent and hustle. We only select the best of the best and soon Haitian All-Starz family will be a respected name far beyond the entertainment industry. One love, One heart, One Islandà Haiti.WWW.HAITIANALLSTARZ.COM

Party On The Sea [Green & White Boat Party=> Gouyad Promo Mix]   http://hu.lk/ujg91sgmobuo ^CLICK HERE FOR ONETRACK FULL MIX DOWNLOAD^   Team Haitian All-StarZ Presents: 2nd Annual "PARTY ON THE SEA" (Green & White Boat Party) {Live Band Edition=> Cruz La} Saturday August 2, 2014 Aboard The GOLDEN SUNSHINE 2505 Emmons Avenue (PIER 4) Sheepshead Bay, Brooklyn, New York TIME: 6PM - 11PM | BOARDING 6PM | LEAVING 6:30PM Returns 11:00PM Live Band Performance By: Cruz La Also Music By: {Haitian All-StarZ DJs}-> Reggie Mix | Hard Hittin Harry | DJ Goof & DJ Luko (53 Ent) Complimentary Haitian Food provided by Kreyol Flavor. 21 + with valid ID Attire: Green or White, Fresh & Trendy preferred. General Admission for ADVANCE tickets are $45, so act now! Once all ADVANCE tickets are SOLD OUT it will be more at the PIER. {FOR TICKETS DELIVERY & INFORMATION CALL}-> (347) 593-5505 | (646) 807-9097   You can purchase Tickets online via debit/credit card at: www.HaitianAllStarZ.com   Enjoy.   Track Listing: 1. Tic Toc (Extended) - Cruz' La2. Scandal Gouyad - Xtassy3. Pitit Deyo Remix (Gouyad Version) - Platinum D Feat. Bann D4. New Exceleration - DJ Excel Feat. Jude Severe,Elie Lapointe,J-Ron & Mc Kiki5. Denye Fwa (Hommage To Bob Marley) - 5Lan6. Se Lil Ye (Camion Gouyan)- Roody Delpe Feat. DJ Stakz7. Tande Platinum (Down Low) - Platinum D8. Kleren Nan System Mwen - Dabenz Feat. Boujimix & Chamy M9. One Wish (Remix) - Cruz La Feat. Jimy Carter10. Excel Pa Ase - DJ Excel11. Doktè Mwen Bouke - Harmonik / DJ Platinum D12. Tonight Remix (Ploge San Retet) - Cruz' La13. Tease Can You Guess What - Cruz' La14. I'm Sorry (Remix) - Cruz' La15. As Long As You Love Excel - DJ Excel Feat. J-Ron, Tamika, & Madner16. Sa Wap Fe Ave M! - Alan Cave17. Whine Up On Me (Men Formil Gouyad La) - Cruz' La   Don't Forget To Follow & Tag As You Listen To This MixtapeInstagram @DJayCeeNYC & Twitter @DJayCee ) FOR BOOKING - 646-504-1804  HaitianAllStarZ@Gmail.com www.HaitianAllStarZ.com   Haitian All-StarZ Music Mix is available for free download here or you can subscribe to Haitian All-StarZ Podcast and get new mixes pushed automatically to your iTunes.   Haitian All-Starz brand is synonymous with quality and professionalism. We operate like a family and respect each and every DJ’s talent and hustle. We only select the best of the best and soon Haitian All-Starz family will be a respected name far beyond the entertainment industry. One love, One heart, One Islandà Haiti. WWW.HAITIANALLSTARZ.COM

We are settling into the New Year with the first 2014 edition of the Bedford & Sullivan podcast, and we're keeping it in the family. My mother's sister Barbara and Stan, her husband of 43 years, both grew up in Brooklyn and have their own unique perspective of the time we are focusing on in the development of the TV series. My aunt Barbara will discuss everything from heading out to Brighton Beach in the summer to collecting popcicle sticks to get into Ebbets Field for free, while Stan will discuss everything from his life growing up a Giants fan in Flatbush to playing basketball on his friend's driveway hoop on the way home from school. So, join the family at 6:30PM ET for the latest edition of the Bedford & Sullivan podcast! 

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!

The plan to build an Islamic Centre near Ground Zero has polarised the United States and become a key political issue, playing heavily in the mid-term elections. Does it point to a rise in Islamaphobia as some people claim? And what could be the repercussions for America's relationship with Muslims at home and in the rest of the world? In The Report, Linda Pressly traces the development of a controversy that has engulfed New York, and more widely, the nation. Protestors against the development two blocks from where the World Trade Centre once stood voiced their opposition against the proposal on the anniversary of 9/11. They claim it is insensitive to the families who lost loved ones on that day and some go so far as to equate it with another attack on America. President Obama has stepped in to defend the principle of religious freedom and been the target of attacks from the former Vice Presidential candidate, Sarah Palin and the popular conservative movement known as the Tea Party. Muslims in the USA have watched as the story has been all over the talk shows, generated columns of newsprint and been covered all over the world. They are concerned by what they see as a rise in Islamophobia, but don't want to give up on the project because they fear it could lead to mosques being banned elsewhere. The Report hears from some of the main protagonists - including the controversial blogger Pamela Geller who's led the fight against what she insists will be a 'mega mosque'. Members of the Muslim community in New York worry that the ordinary American's view of their religion has been eclipsed by al-Qaeda, a concern which is borne out, in part, by a visit to the site of another proposed mosque around ten miles away from Manhattan in Sheepshead Bay.