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KKTV 旺年會｜每月銅板價訂閱，輕鬆追日劇看動漫！買一送一最後倒數 ➟ https://go.fstry.me/47bwk8S —— 以上為 Firstory DAI 動態廣告 —— ------------------------------- 通勤學英語VIP加值內容與線上課程 ------------------------------- 通勤學英語VIP訂閱方案：https://open.firstory.me/join/15minstoday 社會人核心英語有聲書課程連結：https://15minsengcafe.pse.is/554esm ------------------------------- 15Mins.Today 相關連結 ------------------------------- 歡迎針對這一集留言你的想法： 留言連結 主題投稿/意見回覆 : ask15mins@gmail.com 官方網站：www.15mins.today 加入Clubhouse直播室：https://15minsengcafe.pse.is/46hm8k 訂閱YouTube頻道：https://15minsengcafe.pse.is/3rhuuy 商業合作/贊助來信：15minstoday@gmail.com ------------------------------- 以下是此單集逐字稿 (播放器有不同字數限制，完整文稿可到官網) ------------------------------- Topic: Newspapers in New York, Like Their Readers, Are Vanishing Kenny Hospot is in some ways a typical reader of The Daily News. He's a construction worker from Queens who's lived in the city most of his life. He always liked reading the comics and the horoscope in The News. 就某些方面而言，肯尼．霍斯帕堪稱每日新聞報的典型讀者。他是紐約市皇后區的一個建築工人，這一生大多數時間都住在這個城市。他一向愛看該報的漫畫和星座運勢。 How long since he last bought a copy of the paper? Hospot laughed. “I would say like 15 years.” 他上一次買這份報紙是多久之前？霍斯帕笑了，「我看大概有15年了吧。」 Kamel Brown is another archetypal customer for New York's Hometown Newspaper, as The Daily News styles itself. He's a maintenance worker for the Metropolitan Transportation Authority. He's 55 years old. He grew up buying the paper for his grandmother in Brooklyn. “When she was finished reading it, I'd pick it up, flip back and start with the sports,” Brown said. 對於自我定位為紐約家鄉報紙的每日新聞報，凱默．布朗是另一種典型讀者。他是都市交通局的維修工人，55歲。他在布魯克林區的成長過程中，常幫祖母買這份報紙。布朗說：「她看完後，我會拿過來，翻回去，從運動版開始看。」 He doesn't remember the last time he bought it. When he paged through a copy at a friend's home this past week, he was unimpressed. 他不記得上次買這份報紙是何時。過去這一周的某日他在友人家翻閱一分報紙時，很無感。 Tristan Dominguez, on the other hand, is still a big Daily News fan. “It's the only place you see anything local,” Dominguez said at a bodega in Washington Heights, where a stack of papers sat behind the counter. 另一方面，崔斯坦．多明奎茲仍是新聞報的大粉絲。「這是你唯一能看到在地新聞的地方。」多明奎茲在華盛頓高地的一家雜貨店內說，櫃檯後方有一大疊報紙。 He reads the paper mostly online and through Twitter. 他大多數是上網或透過推特看這份報紙。 All of this helps explain why there was an air of inevitability about the news Monday that the organization was laying off half its editorial staff. 這些例子亦可說明，當這家報社決定資遣編輯部一半員工的消息周一（7月23日）傳出時，為何外界會覺得此事似難避免。 Once upon a time, The Daily News sold more than 2 million papers a day. Now its circulation is only about a tenth of that, and the paper's non-hometown owner, the Chicago-based media company Tronc, which bought the paper in 2017, does not have the patience for non-profitability that the prior owner, Mort Zuckerman, did. 每日新聞報曾經一天賣出200萬分以上，現在發行量大約只剩十分之一。這家報社的非在地老闆、芝加哥的媒體公司Tronc，2017年買下每日新聞報，對於它未能獲利，並沒有前任老闆莫特．札克曼那般的耐性。 At a cultural moment when the very idea of New York City as a hometown is quickly dissolving, and when most people get their news from some sort of glowing screen, the thirst for local ink is not what it used to be. 在當下這個文化時刻，將紐約市當作家鄉的想法正在快速瓦解，而且大多數人是從某種閃爍的螢幕獲得新聞，對於在地新聞文字報導的渴求已不如以往。 And those who do crave hard-hitting coverage that holds officials accountable for the state of the city were not pleased to hear about the layoffs. 對於那些渴望看到逼官員為城市現況負起責任的強烈抨擊報導的人，聽到前述資遣消息並非樂事。 “You need those old-school people because they know what they're doing,” Rosanne Nunziata, a manager at the New Apollo Diner in downtown Brooklyn, said of The Daily News' staff of veteran shoe-leather reporters, many of whom are now pounding the pavement in search of employment. “They know how to sneak in and get their stories, and know how to get witnesses to talk and do their thing.” 布魯克林鬧區「新阿波羅餐館」經理羅珊娜．努齊亞塔說：「你需要這些老派人士，因為他們知道自己在做什麼。」她指的是新聞報本分且資深的記者，這些人中有不少正在路上奔走著找工作。「他們知道如何潛入並取得新聞，也知道如何讓目擊者開口，做好他們的工作。」 The New York Post, The Daily News' longtime rival for tabloid dominance, has seen its circulation plummet, too. Rupert Murdoch, whose News Corp. owns The Post, has long tolerated the paper's unprofitability, but there may come a time when his successors have far less stomach for red ink. 每日新聞報的長期對手，爭奪八卦小報霸主地位的紐約郵報，發行量也持續大跌。擁有紐約郵報的新聞集團老闆魯柏．梅鐸，長期容忍這家報紙未能獲利。但是也許有一天，他的接班人對赤字的容忍度會小得多。 Source article: https://paper.udn.com/udnpaper/POH0067/330084/web/ Next Article Topic: Dumplings tempt New Yorkers with pizza, peanut butter flavors - and no human contact New Yorkers can now get their dumpling fix from an automat with no human contact, and the adventurous can order flavors ranging from pepperoni pizza to peanut butter and jelly. 紐約客現在可由一套不需要與人接觸的自動販賣機為他們料理餃子，喜歡嘗試新鮮的人可從義式臘腸披薩到花生醬、果醬等口味中選購。 While the Brooklyn Dumpling Shop in the city's East Village offers traditional pork and chicken bite-sized treats, chicken parm or Philly cheesesteak are also on the menu. 位於這座城市東村的布魯克林餃子店，提供一口大小的傳統豬肉、雞肉餡點心，菜單上也有焗烤雞肉，或是費城牛肉起司三明治。 Spurred by the pandemic and technology advances, the Brooklyn Dumpling Shop is delivering food via automat 24 hours a day, seven days a week. 在這場疫情以及科技進步的帶動下，布魯克林餃子店正透過自動販賣機，全年無休24小時出餐。 "Embrace technology, because technology is something that has to be embraced by hospitality（business）to thrive," said the shop's owner Stratis Morfogen. 「擁抱科技，因為餐旅（業）要蒸蒸日上，就得擁抱科技」，店老闆史特拉狄斯．摩佛根說。 Next Article Topic: New York lawmakers pass bill allowing gender-neutral "X" option in govt documents 紐約州議員通過法案 允許政府文件中可選擇中立性別「X」 The New York state assembly has passed a bill that would allow people who do not identify as either male or female to use "X" as a marker to designate their sex on drivers' licenses. 紐約州議會通過一項法案，允許認為自己既不是男性也不是女性的民眾，在駕照上標記其性別為X。 The new marker would help transgender, nonbinary and intersex individuals' identity be recognized in government documents, according to a statement from Assembly Speaker Carl Heastie and Assembly member Daniel O'Donnell. 根據州眾議院議長希斯堤和州眾議員歐唐納發出的聲明，這項新註記會有助於跨性別、非二元性別和雙性人的性別認同，獲得政府文件承認。 "The provisions in this bill will make life safer, reduce the stigma and affirm the identities for so many of our friends and neighbors," O'Donnell said in the statement. 歐唐納在聲明中說，「這項法案中的該項條文，將讓人生活更安全，減少污名，並且確認我們廣大鄉親朋友的身分認同。」 Next Article Topic: Looking Back on 100 Years of New York City Drinking Culture, From Gritty to Elegant The history of drinking in America goes straight through the heart of New York. As with so many aspects of the city, that history has run from gritty to stylish and back again. 美國的飲酒歷史直接穿越紐約的心臟，就像這座城市的許多方面一樣，這段歷史經歷了從粗獷到風雅，再回到當初的過程。 For generations, taverns and saloons were largely places for men to gather, drink, gamble and chew tobacco. Those places could be discerning, as with Fraunces Tavern, a still-existent bar patronized in the 18th century by the likes of George Washington and his soldiers, or more suited to the average Joe, like McSorley's Old Ale House, which opened in the mid-19th century and, until 1970, admitted only men. 數世代以來，酒館和酒吧大多是男人聚集、喝酒、賭博與嚼菸草的地方。這些地方可能是比較有品味的，像是18世紀喬治華盛頓和他旗下軍人經常光顧、至今依然存在的弗朗西斯酒館，也可能是更適合一般人的，像是19世紀中葉開業，且在1970年前只接待男性的麥克索利酒吧。 By the time McSorley's had opened, many American bartenders had made a a of inventing what we now think of as craft cocktails. The atmosphere at these locales was often hostile and crude.Prohibition changed all that. The idea of bars as hospitable, welcoming spaces gained traction when liquor sales became illegal. 當麥克索利開業時，許多美國酒保已具備發明現今所謂精調雞尾酒的專長。這些地方的氣氛常常是不友善而且粗魯的。 With the advent of speak-easies, owners and bartenders suddenly had a new clientele: women. The social appeal of speak-easies pulled them into new and vibrant communal spaces. Alongside the new customers came bar stools, live jazz and a new breed of cocktails. 禁酒令改變了這一切。當賣酒變成非法時，酒吧是個好客、歡迎人的場所的想法才流行起來。隨著地下酒吧的出現，業主和酒保突然有了一個新的客群：婦女。地下酒吧的社會吸引力將她們拉進新的、充滿活力的公共空間。除了新客群，還出現了酒吧高腳凳、現場爵士樂與新一代雞尾酒。 Despite the end of Prohibition in 1933, these changes to New York's drinking culture endured, opening up the cocktail scene to a broader audience. 禁酒令雖於1933年廢止，紐約飲酒文化的這些變化卻持續了下來，將雞尾酒的舞台向更廣泛的觀眾開放。 By the 1960s and into the ‘80s and ‘90s, bar culture in New York had become as varied and textured as the city itself. Cocktail bars got yet another revival at the Rainbow Room, where Dale DeGroff took over the drinks program. In the Village, the Stonewall Inn and others became centers for gay culture, while uptown venues like the Shark Bar attracted a mostly African-American clientele. 到了1960年代並進入1980和1990年代，紐約的酒吧文化已變得跟城市本身一樣多采多姿。 雞尾酒酒吧在戴爾．第格洛夫接管酒單的彩虹廳又迎來一次流行。在紐約格林威治村，石牆酒吧等處所成了同性戀文化的中心，而鯊魚酒吧等曼哈頓上城場所則吸引了以非洲裔美國人為主的客群。 Today, despite an unfortunate turnover rate, modern New York cocktail bars are doing their best to foster a sense of community and hospitality. 現今，儘管翻桌率很低，但現代的紐約雞尾酒酒吧正盡最大努力營造一種社群意識和好客氣氛。 It's this spirit that an editorial writer for The Brooklyn Eagle captured in an 1885 column (quoted by David Wondrich in his book “Imbibe”). “The modern American,” the paper observed, “looks for civility and he declines to go where rowdy instincts are rampant.” 這正是《布魯克林鷹報》一位主筆1885年在專欄中提到的精神（大衛·旺德里奇在所著《飲酒》一書中引用了這段文字）。該報評論道：「現代美國人追求文明有禮，他拒絕去那些粗暴本能猖獗的地方。」 But American bars are not by definition civil. Luckily, it's as easy to find your watering hole fit today as it was a century ago. 但從定義上說，美國酒吧並非文明的。幸運的是，今天很容易找到適合你的酒吧，跟一個世紀前一樣。Source article: https://paper.udn.com/udnpaper/POH0067/335069/web/

------------------------------- 強化英語課程資訊 ------------------------------- 「社會人核心英語」有聲書課程連結：https://15minsengcafe.pse.is/554esm ------------------------------- 15Mins.Today 相關連結 ------------------------------- 歡迎針對這一集留言你的想法： 留言連結 官方網站：www.15mins.today 加入Clubhouse直播室：https://15minsengcafe.pse.is/46hm8k 訂閱YouTube頻道：https://15minsengcafe.pse.is/3rhuuy 主題投稿/意見回覆 : ask15mins@gmail.com 商業合作/贊助來信：15minstoday@gmail.com ------------------------------- 以下有參考文字稿～ 各播放器有不同字數限制，完整文稿可到官網搜尋 ------------------------------- Topic: Newspapers in New York, Like Their Readers, Are Vanishing Kenny Hospot is in some ways a typical reader of The Daily News. He's a construction worker from Queens who's lived in the city most of his life. He always liked reading the comics and the horoscope in The News. 就某些方面而言，肯尼．霍斯帕堪稱每日新聞報的典型讀者。他是紐約市皇后區的一個建築工人，這一生大多數時間都住在這個城市。他一向愛看該報的漫畫和星座運勢。 How long since he last bought a copy of the paper? Hospot laughed. “I would say like 15 years.” 他上一次買這份報紙是多久之前？霍斯帕笑了，「我看大概有15年了吧。」 Kamel Brown is another archetypal customer for New York's Hometown Newspaper, as The Daily News styles itself. He's a maintenance worker for the Metropolitan Transportation Authority. He's 55 years old. He grew up buying the paper for his grandmother in Brooklyn. “When she was finished reading it, I'd pick it up, flip back and start with the sports,” Brown said. 對於自我定位為紐約家鄉報紙的每日新聞報，凱默．布朗是另一種典型讀者。他是都市交通局的維修工人，55歲。他在布魯克林區的成長過程中，常幫祖母買這份報紙。布朗說：「她看完後，我會拿過來，翻回去，從運動版開始看。」 He doesn't remember the last time he bought it. When he paged through a copy at a friend's home this past week, he was unimpressed. 他不記得上次買這份報紙是何時。過去這一周的某日他在友人家翻閱一分報紙時，很無感。 Tristan Dominguez, on the other hand, is still a big Daily News fan. “It's the only place you see anything local,” Dominguez said at a bodega in Washington Heights, where a stack of papers sat behind the counter. 另一方面，崔斯坦．多明奎茲仍是新聞報的大粉絲。「這是你唯一能看到在地新聞的地方。」多明奎茲在華盛頓高地的一家雜貨店內說，櫃檯後方有一大疊報紙。 He reads the paper mostly online and through Twitter. 他大多數是上網或透過推特看這份報紙。 All of this helps explain why there was an air of inevitability about the news Monday that the organization was laying off half its editorial staff. 這些例子亦可說明，當這家報社決定資遣編輯部一半員工的消息周一（7月23日）傳出時，為何外界會覺得此事似難避免。 Once upon a time, The Daily News sold more than 2 million papers a day. Now its circulation is only about a tenth of that, and the paper's non-hometown owner, the Chicago-based media company Tronc, which bought the paper in 2017, does not have the patience for non-profitability that the prior owner, Mort Zuckerman, did. 每日新聞報曾經一天賣出200萬分以上，現在發行量大約只剩十分之一。這家報社的非在地老闆、芝加哥的媒體公司Tronc，2017年買下每日新聞報，對於它未能獲利，並沒有前任老闆莫特．札克曼那般的耐性。 At a cultural moment when the very idea of New York City as a hometown is quickly dissolving, and when most people get their news from some sort of glowing screen, the thirst for local ink is not what it used to be. 在當下這個文化時刻，將紐約市當作家鄉的想法正在快速瓦解，而且大多數人是從某種閃爍的螢幕獲得新聞，對於在地新聞文字報導的渴求已不如以往。 And those who do crave hard-hitting coverage that holds officials accountable for the state of the city were not pleased to hear about the layoffs. 對於那些渴望看到逼官員為城市現況負起責任的強烈抨擊報導的人，聽到前述資遣消息並非樂事。 “You need those old-school people because they know what they're doing,” Rosanne Nunziata, a manager at the New Apollo Diner in downtown Brooklyn, said of The Daily News' staff of veteran shoe-leather reporters, many of whom are now pounding the pavement in search of employment. “They know how to sneak in and get their stories, and know how to get witnesses to talk and do their thing.” 布魯克林鬧區「新阿波羅餐館」經理羅珊娜．努齊亞塔說：「你需要這些老派人士，因為他們知道自己在做什麼。」她指的是新聞報本分且資深的記者，這些人中有不少正在路上奔走著找工作。「他們知道如何潛入並取得新聞，也知道如何讓目擊者開口，做好他們的工作。」 The New York Post, The Daily News' longtime rival for tabloid dominance, has seen its circulation plummet, too. Rupert Murdoch, whose News Corp. owns The Post, has long tolerated the paper's unprofitability, but there may come a time when his successors have far less stomach for red ink. 每日新聞報的長期對手，爭奪八卦小報霸主地位的紐約郵報，發行量也持續大跌。擁有紐約郵報的新聞集團老闆魯柏．梅鐸，長期容忍這家報紙未能獲利。但是也許有一天，他的接班人對赤字的容忍度會小得多。 Source article: https://paper.udn.com/udnpaper/POH0067/330084/web/ Next Article Topic: Dumplings tempt New Yorkers with pizza, peanut butter flavors - and no human contact New Yorkers can now get their dumpling fix from an automat with no human contact, and the adventurous can order flavors ranging from pepperoni pizza to peanut butter and jelly. 紐約客現在可由一套不需要與人接觸的自動販賣機為他們料理餃子，喜歡嘗試新鮮的人可從義式臘腸披薩到花生醬、果醬等口味中選購。 While the Brooklyn Dumpling Shop in the city's East Village offers traditional pork and chicken bite-sized treats, chicken parm or Philly cheesesteak are also on the menu. 位於這座城市東村的布魯克林餃子店，提供一口大小的傳統豬肉、雞肉餡點心，菜單上也有焗烤雞肉，或是費城牛肉起司三明治。 Spurred by the pandemic and technology advances, the Brooklyn Dumpling Shop is delivering food via automat 24 hours a day, seven days a week. 在這場疫情以及科技進步的帶動下，布魯克林餃子店正透過自動販賣機，全年無休24小時出餐。 "Embrace technology, because technology is something that has to be embraced by hospitality（business）to thrive," said the shop's owner Stratis Morfogen. 「擁抱科技，因為餐旅（業）要蒸蒸日上，就得擁抱科技」，店老闆史特拉狄斯．摩佛根說。 Next Article Topic: New York lawmakers pass bill allowing gender-neutral "X" option in govt documents 紐約州議員通過法案 允許政府文件中可選擇中立性別「X」 The New York state assembly has passed a bill that would allow people who do not identify as either male or female to use "X" as a marker to designate their sex on drivers' licenses. 紐約州議會通過一項法案，允許認為自己既不是男性也不是女性的民眾，在駕照上標記其性別為X。 The new marker would help transgender, nonbinary and intersex individuals' identity be recognized in government documents, according to a statement from Assembly Speaker Carl Heastie and Assembly member Daniel O'Donnell. 根據州眾議院議長希斯堤和州眾議員歐唐納發出的聲明，這項新註記會有助於跨性別、非二元性別和雙性人的性別認同，獲得政府文件承認。 "The provisions in this bill will make life safer, reduce the stigma and affirm the identities for so many of our friends and neighbors," O'Donnell said in the statement. 歐唐納在聲明中說，「這項法案中的該項條文，將讓人生活更安全，減少污名，並且確認我們廣大鄉親朋友的身分認同。」 Next Article Topic: Looking Back on 100 Years of New York City Drinking Culture, From Gritty to Elegant The history of drinking in America goes straight through the heart of New York. As with so many aspects of the city, that history has run from gritty to stylish and back again. 美國的飲酒歷史直接穿越紐約的心臟，就像這座城市的許多方面一樣，這段歷史經歷了從粗獷到風雅，再回到當初的過程。 For generations, taverns and saloons were largely places for men to gather, drink, gamble and chew tobacco. Those places could be discerning, as with Fraunces Tavern, a still-existent bar patronized in the 18th century by the likes of George Washington and his soldiers, or more suited to the average Joe, like McSorley's Old Ale House, which opened in the mid-19th century and, until 1970, admitted only men. 數世代以來，酒館和酒吧大多是男人聚集、喝酒、賭博與嚼菸草的地方。這些地方可能是比較有品味的，像是18世紀喬治華盛頓和他旗下軍人經常光顧、至今依然存在的弗朗西斯酒館，也可能是更適合一般人的，像是19世紀中葉開業，且在1970年前只接待男性的麥克索利酒吧。 By the time McSorley's had opened, many American bartenders had made a a of inventing what we now think of as craft cocktails. The atmosphere at these locales was often hostile and crude.Prohibition changed all that. The idea of bars as hospitable, welcoming spaces gained traction when liquor sales became illegal. 當麥克索利開業時，許多美國酒保已具備發明現今所謂精調雞尾酒的專長。這些地方的氣氛常常是不友善而且粗魯的。 With the advent of speak-easies, owners and bartenders suddenly had a new clientele: women. The social appeal of speak-easies pulled them into new and vibrant communal spaces. Alongside the new customers came bar stools, live jazz and a new breed of cocktails. 禁酒令改變了這一切。當賣酒變成非法時，酒吧是個好客、歡迎人的場所的想法才流行起來。隨著地下酒吧的出現，業主和酒保突然有了一個新的客群：婦女。地下酒吧的社會吸引力將她們拉進新的、充滿活力的公共空間。除了新客群，還出現了酒吧高腳凳、現場爵士樂與新一代雞尾酒。 Despite the end of Prohibition in 1933, these changes to New York's drinking culture endured, opening up the cocktail scene to a broader audience. 禁酒令雖於1933年廢止，紐約飲酒文化的這些變化卻持續了下來，將雞尾酒的舞台向更廣泛的觀眾開放。 By the 1960s and into the ‘80s and ‘90s, bar culture in New York had become as varied and textured as the city itself. Cocktail bars got yet another revival at the Rainbow Room, where Dale DeGroff took over the drinks program. In the Village, the Stonewall Inn and others became centers for gay culture, while uptown venues like the Shark Bar attracted a mostly African-American clientele. 到了1960年代並進入1980和1990年代，紐約的酒吧文化已變得跟城市本身一樣多采多姿。 雞尾酒酒吧在戴爾．第格洛夫接管酒單的彩虹廳又迎來一次流行。在紐約格林威治村，石牆酒吧等處所成了同性戀文化的中心，而鯊魚酒吧等曼哈頓上城場所則吸引了以非洲裔美國人為主的客群。 Today, despite an unfortunate turnover rate, modern New York cocktail bars are doing their best to foster a sense of community and hospitality. 現今，儘管翻桌率很低，但現代的紐約雞尾酒酒吧正盡最大努力營造一種社群意識和好客氣氛。 It's this spirit that an editorial writer for The Brooklyn Eagle captured in an 1885 column (quoted by David Wondrich in his book “Imbibe”). “The modern American,” the paper observed, “looks for civility and he declines to go where rowdy instincts are rampant.” 這正是《布魯克林鷹報》一位主筆1885年在專欄中提到的精神（大衛·旺德里奇在所著《飲酒》一書中引用了這段文字）。該報評論道：「現代美國人追求文明有禮，他拒絕去那些粗暴本能猖獗的地方。」 But American bars are not by definition civil. Luckily, it's as easy to find your watering hole fit today as it was a century ago. 但從定義上說，美國酒吧並非文明的。幸運的是，今天很容易找到適合你的酒吧，跟一個世紀前一樣。Source article: https://paper.udn.com/udnpaper/POH0067/335069/web/

Move Free益節--母親節限時優惠【Podcast聽眾隱藏福利】熱銷UC-II迷你錠禮盒現省$200還享免運快速到貨及滿額贈活動點擊連結搶購，只到5/6！https://link.fstry.me/3Lp6571 母親節禮物還沒準備好嗎？就送媽媽維持靈活及健康的好物吧！益節美國原裝進口，官網品質有保證 —— 以上為 Firstory DAI 動態廣告 —— 歡迎留言告訴我們你對這一集的想法： https://open.firstory.me/user/cl81kivnk00dn01wffhwxdg2s/comments Topic: Newspapers in New York, Like Their Readers, Are Vanishing Kenny Hospot is in some ways a typical reader of The Daily News. He's a construction worker from Queens who's lived in the city most of his life. He always liked reading the comics and the horoscope in The News. 就某些方面而言，肯尼．霍斯帕堪稱每日新聞報的典型讀者。他是紐約市皇后區的一個建築工人，這一生大多數時間都住在這個城市。他一向愛看該報的漫畫和星座運勢。 How long since he last bought a copy of the paper? Hospot laughed. “I would say like 15 years.” 他上一次買這份報紙是多久之前？霍斯帕笑了，「我看大概有15年了吧。」 Kamel Brown is another archetypal customer for New York's Hometown Newspaper, as The Daily News styles itself. He's a maintenance worker for the Metropolitan Transportation Authority. He's 55 years old. He grew up buying the paper for his grandmother in Brooklyn. “When she was finished reading it, I'd pick it up, flip back and start with the sports,” Brown said. 對於自我定位為紐約家鄉報紙的每日新聞報，凱默．布朗是另一種典型讀者。他是都市交通局的維修工人，55歲。他在布魯克林區的成長過程中，常幫祖母買這份報紙。布朗說：「她看完後，我會拿過來，翻回去，從運動版開始看。」 He doesn't remember the last time he bought it. When he paged through a copy at a friend's home this past week, he was unimpressed. 他不記得上次買這份報紙是何時。過去這一周的某日他在友人家翻閱一分報紙時，很無感。 Tristan Dominguez, on the other hand, is still a big Daily News fan. “It's the only place you see anything local,” Dominguez said at a bodega in Washington Heights, where a stack of papers sat behind the counter. 另一方面，崔斯坦．多明奎茲仍是新聞報的大粉絲。「這是你唯一能看到在地新聞的地方。」多明奎茲在華盛頓高地的一家雜貨店內說，櫃檯後方有一大疊報紙。 He reads the paper mostly online and through Twitter. 他大多數是上網或透過推特看這份報紙。 All of this helps explain why there was an air of inevitability about the news Monday that the organization was laying off half its editorial staff. 這些例子亦可說明，當這家報社決定資遣編輯部一半員工的消息周一（7月23日）傳出時，為何外界會覺得此事似難避免。 Once upon a time, The Daily News sold more than 2 million papers a day. Now its circulation is only about a tenth of that, and the paper's non-hometown owner, the Chicago-based media company Tronc, which bought the paper in 2017, does not have the patience for non-profitability that the prior owner, Mort Zuckerman, did. 每日新聞報曾經一天賣出200萬分以上，現在發行量大約只剩十分之一。這家報社的非在地老闆、芝加哥的媒體公司Tronc，2017年買下每日新聞報，對於它未能獲利，並沒有前任老闆莫特．札克曼那般的耐性。 At a cultural moment when the very idea of New York City as a hometown is quickly dissolving, and when most people get their news from some sort of glowing screen, the thirst for local ink is not what it used to be. 在當下這個文化時刻，將紐約市當作家鄉的想法正在快速瓦解，而且大多數人是從某種閃爍的螢幕獲得新聞，對於在地新聞文字報導的渴求已不如以往。 And those who do crave hard-hitting coverage that holds officials accountable for the state of the city were not pleased to hear about the layoffs. 對於那些渴望看到逼官員為城市現況負起責任的強烈抨擊報導的人，聽到前述資遣消息並非樂事。 “You need those old-school people because they know what they're doing,” Rosanne Nunziata, a manager at the New Apollo Diner in downtown Brooklyn, said of The Daily News' staff of veteran shoe-leather reporters, many of whom are now pounding the pavement in search of employment. “They know how to sneak in and get their stories, and know how to get witnesses to talk and do their thing.” 布魯克林鬧區「新阿波羅餐館」經理羅珊娜．努齊亞塔說：「你需要這些老派人士，因為他們知道自己在做什麼。」她指的是新聞報本分且資深的記者，這些人中有不少正在路上奔走著找工作。「他們知道如何潛入並取得新聞，也知道如何讓目擊者開口，做好他們的工作。」 The New York Post, The Daily News' longtime rival for tabloid dominance, has seen its circulation plummet, too. Rupert Murdoch, whose News Corp. owns The Post, has long tolerated the paper's unprofitability, but there may come a time when his successors have far less stomach for red ink. 每日新聞報的長期對手，爭奪八卦小報霸主地位的紐約郵報，發行量也持續大跌。擁有紐約郵報的新聞集團老闆魯柏．梅鐸，長期容忍這家報紙未能獲利。但是也許有一天，他的接班人對赤字的容忍度會小得多。 Source article: https://paper.udn.com/udnpaper/POH0067/330084/web/ Next Article Topic: Dumplings tempt New Yorkers with pizza, peanut butter flavors - and no human contact New Yorkers can now get their dumpling fix from an automat with no human contact, and the adventurous can order flavors ranging from pepperoni pizza to peanut butter and jelly. 紐約客現在可由一套不需要與人接觸的自動販賣機為他們料理餃子，喜歡嘗試新鮮的人可從義式臘腸披薩到花生醬、果醬等口味中選購。 While the Brooklyn Dumpling Shop in the city's East Village offers traditional pork and chicken bite-sized treats, chicken parm or Philly cheesesteak are also on the menu. 位於這座城市東村的布魯克林餃子店，提供一口大小的傳統豬肉、雞肉餡點心，菜單上也有焗烤雞肉，或是費城牛肉起司三明治。 Spurred by the pandemic and technology advances, the Brooklyn Dumpling Shop is delivering food via automat 24 hours a day, seven days a week. 在這場疫情以及科技進步的帶動下，布魯克林餃子店正透過自動販賣機，全年無休24小時出餐。 "Embrace technology, because technology is something that has to be embraced by hospitality（business）to thrive," said the shop's owner Stratis Morfogen. 「擁抱科技，因為餐旅（業）要蒸蒸日上，就得擁抱科技」，店老闆史特拉狄斯．摩佛根說。 Next Article Topic: New York lawmakers pass bill allowing gender-neutral "X" option in govt documents 紐約州議員通過法案 允許政府文件中可選擇中立性別「X」 The New York state assembly has passed a bill that would allow people who do not identify as either male or female to use "X" as a marker to designate their sex on drivers' licenses. 紐約州議會通過一項法案，允許認為自己既不是男性也不是女性的民眾，在駕照上標記其性別為X。 The new marker would help transgender, nonbinary and intersex individuals' identity be recognized in government documents, according to a statement from Assembly Speaker Carl Heastie and Assembly member Daniel O'Donnell. 根據州眾議院議長希斯堤和州眾議員歐唐納發出的聲明，這項新註記會有助於跨性別、非二元性別和雙性人的性別認同，獲得政府文件承認。 "The provisions in this bill will make life safer, reduce the stigma and affirm the identities for so many of our friends and neighbors," O'Donnell said in the statement. 歐唐納在聲明中說，「這項法案中的該項條文，將讓人生活更安全，減少污名，並且確認我們廣大鄉親朋友的身分認同。」 Next Article Topic: Looking Back on 100 Years of New York City Drinking Culture, From Gritty to Elegant The history of drinking in America goes straight through the heart of New York. As with so many aspects of the city, that history has run from gritty to stylish and back again. 美國的飲酒歷史直接穿越紐約的心臟，就像這座城市的許多方面一樣，這段歷史經歷了從粗獷到風雅，再回到當初的過程。 For generations, taverns and saloons were largely places for men to gather, drink, gamble and chew tobacco. Those places could be discerning, as with Fraunces Tavern, a still-existent bar patronized in the 18th century by the likes of George Washington and his soldiers, or more suited to the average Joe, like McSorley's Old Ale House, which opened in the mid-19th century and, until 1970, admitted only men. 數世代以來，酒館和酒吧大多是男人聚集、喝酒、賭博與嚼菸草的地方。這些地方可能是比較有品味的，像是18世紀喬治華盛頓和他旗下軍人經常光顧、至今依然存在的弗朗西斯酒館，也可能是更適合一般人的，像是19世紀中葉開業，且在1970年前只接待男性的麥克索利酒吧。 By the time McSorley's had opened, many American bartenders had made a a of inventing what we now think of as craft cocktails. The atmosphere at these locales was often hostile and crude.Prohibition changed all that. The idea of bars as hospitable, welcoming spaces gained traction when liquor sales became illegal. 當麥克索利開業時，許多美國酒保已具備發明現今所謂精調雞尾酒的專長。這些地方的氣氛常常是不友善而且粗魯的。 With the advent of speak-easies, owners and bartenders suddenly had a new clientele: women. The social appeal of speak-easies pulled them into new and vibrant communal spaces. Alongside the new customers came bar stools, live jazz and a new breed of cocktails. 禁酒令改變了這一切。當賣酒變成非法時，酒吧是個好客、歡迎人的場所的想法才流行起來。隨著地下酒吧的出現，業主和酒保突然有了一個新的客群：婦女。地下酒吧的社會吸引力將她們拉進新的、充滿活力的公共空間。除了新客群，還出現了酒吧高腳凳、現場爵士樂與新一代雞尾酒。 Despite the end of Prohibition in 1933, these changes to New York's drinking culture endured, opening up the cocktail scene to a broader audience. 禁酒令雖於1933年廢止，紐約飲酒文化的這些變化卻持續了下來，將雞尾酒的舞台向更廣泛的觀眾開放。 By the 1960s and into the ‘80s and ‘90s, bar culture in New York had become as varied and textured as the city itself. Cocktail bars got yet another revival at the Rainbow Room, where Dale DeGroff took over the drinks program. In the Village, the Stonewall Inn and others became centers for gay culture, while uptown venues like the Shark Bar attracted a mostly African-American clientele. 到了1960年代並進入1980和1990年代，紐約的酒吧文化已變得跟城市本身一樣多采多姿。 雞尾酒酒吧在戴爾．第格洛夫接管酒單的彩虹廳又迎來一次流行。在紐約格林威治村，石牆酒吧等處所成了同性戀文化的中心，而鯊魚酒吧等曼哈頓上城場所則吸引了以非洲裔美國人為主的客群。 Today, despite an unfortunate turnover rate, modern New York cocktail bars are doing their best to foster a sense of community and hospitality. 現今，儘管翻桌率很低，但現代的紐約雞尾酒酒吧正盡最大努力營造一種社群意識和好客氣氛。 It's this spirit that an editorial writer for The Brooklyn Eagle captured in an 1885 column (quoted by David Wondrich in his book “Imbibe”). “The modern American,” the paper observed, “looks for civility and he declines to go where rowdy instincts are rampant.” 這正是《布魯克林鷹報》一位主筆1885年在專欄中提到的精神（大衛·旺德里奇在所著《飲酒》一書中引用了這段文字）。該報評論道：「現代美國人追求文明有禮，他拒絕去那些粗暴本能猖獗的地方。」 But American bars are not by definition civil. Luckily, it's as easy to find your watering hole fit today as it was a century ago. 但從定義上說，美國酒吧並非文明的。幸運的是，今天很容易找到適合你的酒吧，跟一個世紀前一樣。Source article: https://paper.udn.com/udnpaper/POH0067/335069/web/ Powered by Firstory Hosting

Today's podcast features businessman Stratis Morfogen. Stratis grew up in the restaurant industry at a very young age. Stratis saw mafia activity as a young kid he would later do business with the mafia. Another encounter Stratis had with the mafia was with John Gotti. Gotti's crew tried to extort Stratis business but he wasn't having it and Stratis said tell John Gotti to go f**k himself! Stratis is still here to tell his stories and give out business advice. Enjoy the show! This is episode 137!Find Stratis- https://instagram.com/stratis_morfogen?igshid=YmMyMTA2M2Y= Find all of our Invest In Yourself Platforms Clothing Website- https://iiyclothing.bigcartel.com/products YouTube- https://www.youtube.com/channel/UC6wGSATB9uusaUCvICpJZ_Q Spotify- https://open.spotify.com/show/6d5D4lauoKHeQ1obygbOhM?si=s37hThFuQACwN1EDZKFQfg&fbclid=IwAR2WNDWcwAJe-SaFOQT6AwW2P0TcntJzOy9inskcULxIswBY9dZniUYjki0&nd=1 Apple Podcasts- https://podcasts.apple.com/us/podcast/i-i-y-podcast/id1577114137 Instagram- https://www.instagram.com/invest_in_yourself_2020/ TikTok- https://www.tiktok.com/@invest_in_yourself_2020?lang=en Facebook- https://www.facebook.com/IIYCLOTHING Email- iiypodcast2021@gmail.com If you would like to donate to the channel here is my cash app https://cash.app/$investinyourself2020#johngotti #johngottijr #gambino #mafia #truecrime #crime #gangster #StratisMorfogen #extorting #gotti #blackmail Find all of our Invest In Yourself Platforms Subscribe to Salvatore Polisi & My Patreon Channel- https://patreon.com/user?u=93654095 Clothing Website- https://iiyclothing.bigcartel.com/products YouTube- https://www.youtube.com/channel/UC6wGSATB9uusaUCvICpJZ_Q Spotify- https://open.spotify.com/show/6d5D4lauoKHeQ1obygbOhM?si=s37hThFuQACwN1EDZKFQfg&fbclid=IwAR2WNDWcwAJe-SaFOQT6AwW2P0TcntJzOy9inskcULxIswBY9dZniUYjki0&nd=1 Apple Podcasts- https://podcasts.apple.com/us/podcast/i-i-y-podcast/id1577114137 Instagram- https://www.instagram.com/invest_in_yourself_2020/ TikTok- https://www.tiktok.com/@invest_in_yourself_2020?lang=en Facebook- https://www.facebook.com/IIYCLOTHING Email- ...

Stratis Morfogen Discusses Tupac & Madonna Story, "Be A Disruptor" Mob Story + MoreSee omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Stratis Morfogen is one of New York City's most prolific businessmen. He was certainly one of the strongest restaurateurs in the metropolitan area, having to fight John Gotti, Jr. and his henchmen to conquer COVID-19. Best known for celebrity favorites like Brooklyn Chop House, Philippe Chow, and Brooklyn Dumpling House.Read more.

PART 2 of look back on the crazy year the Hollywood Raw had! Dax Holt and Adam Glynn continue looking back on some of the biggest guests, their most memorable moments, and the segments everyone was talking about. In part 2 the guys look back at some exclusive BTS stories from street journalists talking about how they got some of the year's BIGGEST photos in entertainment news this year. Stratis Morfogen on celebrity sex in his VIP room, Jennifer Ciotta on what REALLY goes on... on private jets, Aesha Scott, from Below Deck Down Under, on the strange stuff rich people do on yacht charters and MUCH MORE! Don't miss a thing! Follow Hollywood Raw on Insta, Facebook, and Twitter. Dax Holt - Insta / Twitter Adam Glyn - Insta / Twitter A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

PART 2 of look back on the crazy year the Hollywood Raw had! Dax Holt and Adam Glynn continue looking back on some of the biggest guests, their most memorable moments, and the segments everyone was talking about. In part 2 the guys look back at some exclusive BTS stories from street journalists talking about how they got some of the year's BIGGEST photos in entertainment news this year. Stratis Morfogen on celebrity sex in his VIP room, Jennifer Ciotta on what REALLY goes on on private jets, Aesha Scott, from Below Deck Down Under, on the strange stuff rich people do on yacht charters, and MUCH MORE!Don't miss a thing! Follow Hollywood Raw on Insta, Facebook, and Twitter.Dax Holt - Insta / TwitterAdam Glyn - Insta / TwitterA Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We talk with restaurateur Stratis Morfoogen about his contactless QSR concept, Brooklyn Dumpling, and where the QSR space in general is headed.

This can be a crazy business and we all have crazy restaurant stories! In this episode, I'm speaking with Stratis Morfogen, a restaurateur's restaurateur and industry disruptor. He tells about playing by his own rules, having a driving vision, creating luck, and achieving destiny. Listen as Stratis tells us about:

The man behind some of the most famous celebrity hotspots in the world, Stratis Morfogen, swung by the "Hollywood Raw podcast with Dax Holt and Adam Glyn" to talk about his wild life. The man behind Philippe Chow, Jue LAN, Brooklyn Chop House and so many more has entertained everyone from presidents, celebrities, and athletes to rappers and so much more. The man has stories for days and he opened up about how he handles the pressure of working with the rich and famous and who he will never let back into one of his restaurants. If you love this interview and are looking for more... Stratis' new book “Be a Disruptor: Streetwise Lessons for Entrepreneurs – from the Mob to Mandates” is now available on Amazon. Don't miss a thing! Follow Hollywood Raw on Insta, Facebook, and Twitter.Dax Holt - Insta / TwitterAdam Glyn - Insta / TwitterA Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Stratis Morfogen has done business differently from the beginning and, over the last 30 years, it's made a dramatic impact in how successful he's become as a restaurateur. Today, we unpack lessons to be learned from both his successes and his failures on his path of industry disruption. For more on his concepts visit https://www.brooklynchophouse.com ____________________________________________________________ Full Comp brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other shows: Restaurant Marketing School Industry Town Halls

Refreshing stuff with Stratis Morfogen of Brooklyn Chophouse, Brooklyn Dumpling Shop and the author of the new book Be a Disruptor. We talk about breaking rules & conventions, NYC restaurant life in the age of COVID, timing & execution, franchise growth, mob stories and more. Plus the interview pretty much starts with the "F" word...so there's that... You'll enjoy this one...Check it out... Find out more at https://www.brooklynchophouse.com, https://www.brooklyndumplingshop.com & https://www.runningrestaurants.com.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chat with Stratis Morfogen, Book Author and Co-Founder of Brooklyn Dumpling Shop, to discuss Dons, dumplings, and disruption.Frischling asks Morfogen about his background in the industry. Morfogen shares that although he has owned Chinese restaurants for the last 17 years he actually grew up in a typical Greek family. He talks about his family of restauranteurs running 14 different restaurants when he was a child, including the Chelsea Chop House which his father owned. The guys talk about Morfogen's concept for Brooklyn Chop House and his commitment to creating a menu that he says, “married Beijing Chinese food to an American steakhouse and I made both cultures true to each other.” He talks about innovating the restaurant's appetizer selection by reinventing and reimagining two subcategories: dumplings and sandwiches. He says, “Everything that was once a sandwich I converted it into a dumpling.” He adds, “When we opened in 2018, we doubled our projections, the restaurant just went gangbusters and everyone was ordering a bunch of dumplings.”The guys talk about Morfogen's new book and his unique pastime as a child. Morfogen shares that as early as age 6, he was hanging out with mobsters at the Fulton Fish Market. He talks about even declining trips to Disney with his siblings so that he could spend time with his dad a the infamous fish market which happened to be run by Alphonse "Allie Shades" Malangone of the Genovese crime family, or “uncle” as a young Morfogen would come to know him by. Morfogen talks about seeing the hustle and bustle of the scene and learning a lot there that he says, “they're just not gonna teach you in school.” He adds, “My father didn't hide it from me, you know, and I believe that was one of the greatest things he did for me because he really grew me up quickly and basically showed me the real world at a very early age.” Morfogen's experience includes running nightclubs, and 40 restaurants on his own, and becoming a published author. When asked about his new book, he says, “I got to tell you for the last twenty years people would say, “you got to write a book, you got to write a book” and this is what I did with Simon and Schuster, I wrote ‘Be a Disruptor.'”Morfogen talks about the recent MURTEC conference where he was a guest speaker. He tells the guys that one of the members of the audience addressed him with profanity and accused him of stealing jobs. Instead of shying away from the subject, Morfogen decided to use the platform to provide education and insights. He shares that the person was referring to automation. Morfogen explains that he didn't create automat for safety, it was created for economics and efficiencies because the number one reason a majority of restaurants go out of business is due to excessive payroll costs. He says, “If 7 out of 10 restaurants are failing because of 30 to 40% payroll and we have a method and it's proven now, it's not just hype, that you could bring this down to 14 to 18%, you got a chance of not just surviving but thriving.”To hear more from Morfogen about his new book, his thoughts on the rise of technology, and news on franchising the Brooklyn Dumpling Shop, check out this episode of The Hospitality Hangout on iTunes!This syndicated content is brought to you by Branded Strategic Hospitality.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chat with Stratis Morfogen, Book Author and Co-Founder of Brooklyn Dumpling Shop, to discuss Dons, dumplings, and disruption.Frischling asks Morfogen about his background in the industry. Morfogen shares that although he has owned Chinese restaurants for the last 17 years he actually grew up in a typical Greek family. He talks about his family of restauranteurs running 14 different restaurants when he was a child, including the Chelsea Chop House which his father owned. The guys talk about Morfogen's concept for Brooklyn Chop House and his commitment to creating a menu that he says, “married Beijing Chinese food to an American steakhouse and I made both cultures true to each other.” He talks about innovating the restaurant's appetizer selection by reinventing and reimagining two subcategories: dumplings and sandwiches. He says, “Everything that was once a sandwich I converted it into a dumpling.” He adds, “When we opened in 2018, we doubled our projections, the restaurant just went gangbusters and everyone was ordering a bunch of dumplings.”The guys talk about Morfogen's new book and his unique pastime as a child. Morfogen shares that as early as age 6, he was hanging out with mobsters at the Fulton Fish Market. He talks about even declining trips to Disney with his siblings so that he could spend time with his dad a the infamous fish market which happened to be run by Alphonse "Allie Shades" Malangone of the Genovese crime family, or “uncle” as a young Morfogen would come to know him by. Morfogen talks about seeing the hustle and bustle of the scene and learning a lot there that he says, “they're just not gonna teach you in school.” He adds, “My father didn't hide it from me, you know, and I believe that was one of the greatest things he did for me because he really grew me up quickly and basically showed me the real world at a very early age.” Morfogen's experience includes running nightclubs, and 40 restaurants on his own, and becoming a published author. When asked about his new book, he says, “I got to tell you for the last twenty years people would say, “you got to write a book, you got to write a book” and this is what I did with Simon and Schuster, I wrote ‘Be a Disruptor.'”Morfogen talks about the recent MURTEC conference where he was a guest speaker. He tells the guys that one of the members of the audience addressed him with profanity and accused him of stealing jobs. Instead of shying away from the subject, Morfogen decided to use the platform to provide education and insights. He shares that the person was referring to automation. Morfogen explains that he didn't create automat for safety, it was created for economics and efficiencies because the number one reason a majority of restaurants go out of business is due to excessive payroll costs. He says, “If 7 out of 10 restaurants are failing because of 30 to 40% payroll and we have a method and it's proven now, it's not just hype, that you could bring this down to 14 to 18%, you got a chance of not just surviving but thriving.”To hear more from Morfogen about his new book, his thoughts on the rise of technology, and news on franchising the Brooklyn Dumpling Shop, check out this episode of The Hospitality Hangout on iTunes!This syndicated content is brought to you by Branded Strategic Hospitality.

Red Apple Media CEO John Catsimatidis is joined in-studio by Lidia Curanaj, Tony Carbonetti, and Judge Richard Weinberg. Financial Journalist Charles Gasparino warns of the aftermath of 9.1% inflation. RNC Chairwoman Ronna McDaniel breaks down where the GOP stands in the run-up to midterms. Economist Burt Flickinger details the latest inflation numbers. Restaurateur Stratis Morfogen sounds off on crime and homelessness affecting the food service industry. Dr. Marc Siegel talks pig hearts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Restaurateur Stratis Morfogen sounds off on crime and homelessness affecting the food service industry. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on the Cindy Adams Show, Stratis Morfogen joins the show to talk about the obstacles that he overcame to become a success in the restaurant business, including his battle against the mob. Learn more about your ad choices. Visit megaphone.fm/adchoices

Stratis Morfogen has been an innovator in New York City's hospitality scene for decades. His new book, "Be A Disruptor" provides an unconventional, real-world education for any entrepreneur by sharing how he beat the odds in the cutthroat, mob-influenced New York City restaurant world. Morfogen teaches readers what he has learned about finding business opportunity in any situation, starting new ventures in times of adversity, and succeeding against all odds in one of the most challenging environments in the world. It's a playbook for entrepreneurs with the page-turning qualities of a memoir. Be a Disruptor is a can't miss, street-smart education for any entrepreneur, restauranteur, or anyone interested in how the NYC hospitality world really works. Pick up your copy of his latest book, "Be A Disruptor" here. And don't forget about "Damn Good Dumplings" available here. Be sure to follow Stratis & his restaurants on Instagram: Brooklyn Chophouse Brooklyn Dumpling Shop Pappas Taverna Exclusive Sponsor PlateIQ - Save 25% off your implementation fess, by requesting a demo, and mentioning the show - click here to get started.

On the latest episode of Racket Report, author of a brand new book called "Be a Disruptor: Streetwise Lessons for Entrepreneurs—from the Mob to Mandates", Stratis Morfogen to talk his book, the Mob influence on the restaurant business, & much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode I am joined by Restaurateur Stratis Morfogen to discuss his new book 'Be a Disruptor,' how he was able to prosper during Covid, what it was like dealing with the Mob and how he is fighting back against mandates.

@rolandsfoodcourt with @gennaro.pecchia @paulofcharsky We dish it up with a few entrepreneurs who are getting noticed for their truly good food work. Firstly, we @zoom with @raghidahaddad dba #chefrags to chat about her move from the office into the kitchen. She part of a talented & passionate group of home cooks that makes up the handmade & delivery service @eatwoodspoon Rags takes us back to her time with cooking with her Family in Beirut all the way to her present passion play in @brooklyn creating dishes like Lebanese cheese pies, kibbeh saynieh & real hummus. The key to this level of cuisines is freshness, so Rags take this to the next levels by shopping for exactly what she needs for the day's orders at the fine shops on Atlantic Avenue in Brooklyn. Check out more about Rags #tagtateskitchen & #eatwoodspoon in an excellent feature in the @newyorkermag by @hannahgoldfield Next we go to #manhattan to get the raw facts of starting, running & maintaining a business these days by the very outspoken & successful businessman @stratis_morfogen A longtime veteran in the hospitality world who will call out anyone who tries to mess with small businesses. To get deep into the subject #stratismorfogen has a new book, "Be a Disruptor" on pre-order that releases June 21st. We learn about his latest projects, @brooklyndumplingshop @brooklynchophouse & his ode to his Father's past restaurant @pappasnyc coming to the @westvillageny in July. Listen in to hear more on this inventor & creator in hospitality tonight. Always ahead of the food curve, we chat about the ways technology & automation can make or break a business & how his latest idea of the first NFT restaurant membership experience in @brooklynchophouse @timessquarenyc will put the 25,000 square foot playhouse into the future of food. Cheers! #rolandsfoodcourt #siriusxm

Restaurant entrepreneurship with lifelong restauranteur Stratis Morfogen - how he continued his family legacy and built a restaurant empire of his own. Stratis is a highly successful culinary entrepreneur. He grew up in and around the different restaurant businesses that his Greek immigrant family started as far back as 1910. He shares his personal story and experiences as a highly successful serial restaurant owner. Henry Lopez is the host of The How of Business podcast – helping you start, run and grow your small business. The How of Business is a top-rated podcast for small business and entrepreneurs.

Topic: Newspapers in New York, Like Their Readers, Are Vanishing   Kenny Hospot is in some ways a typical reader of The Daily News. He's a construction worker from Queens who's lived in the city most of his life. He always liked reading the comics and the horoscope in The News. 就某些方面而言，肯尼．霍斯帕堪稱每日新聞報的典型讀者。他是紐約市皇后區的一個建築工人，這一生大多數時間都住在這個城市。他一向愛看該報的漫畫和星座運勢。 How long since he last bought a copy of the paper? Hospot laughed. “I would say like 15 years.” 他上一次買這份報紙是多久之前？霍斯帕笑了，「我看大概有15年了吧。」 Kamel Brown is another archetypal customer for New York's Hometown Newspaper, as The Daily News styles itself. He's a maintenance worker for the Metropolitan Transportation Authority. He's 55 years old. He grew up buying the paper for his grandmother in Brooklyn. “When she was finished reading it, I'd pick it up, flip back and start with the sports,” Brown said. 對於自我定位為紐約家鄉報紙的每日新聞報，凱默．布朗是另一種典型讀者。他是都市交通局的維修工人，55歲。他在布魯克林區的成長過程中，常幫祖母買這份報紙。布朗說：「她看完後，我會拿過來，翻回去，從運動版開始看。」 He doesn't remember the last time he bought it. When he paged through a copy at a friend's home this past week, he was unimpressed. 他不記得上次買這份報紙是何時。過去這一周的某日他在友人家翻閱一分報紙時，很無感。 Tristan Dominguez, on the other hand, is still a big Daily News fan. “It's the only place you see anything local,” Dominguez said at a bodega in Washington Heights, where a stack of papers sat behind the counter. 另一方面，崔斯坦．多明奎茲仍是新聞報的大粉絲。「這是你唯一能看到在地新聞的地方。」多明奎茲在華盛頓高地的一家雜貨店內說，櫃檯後方有一大疊報紙。 He reads the paper mostly online and through Twitter. 他大多數是上網或透過推特看這份報紙。 All of this helps explain why there was an air of inevitability about the news Monday that the organization was laying off half its editorial staff. 這些例子亦可說明，當這家報社決定資遣編輯部一半員工的消息周一（7月23日）傳出時，為何外界會覺得此事似難避免。 Once upon a time, The Daily News sold more than 2 million papers a day. Now its circulation is only about a tenth of that, and the paper's non-hometown owner, the Chicago-based media company Tronc, which bought the paper in 2017, does not have the patience for non-profitability that the prior owner, Mort Zuckerman, did. 每日新聞報曾經一天賣出200萬分以上，現在發行量大約只剩十分之一。這家報社的非在地老闆、芝加哥的媒體公司Tronc，2017年買下每日新聞報，對於它未能獲利，並沒有前任老闆莫特．札克曼那般的耐性。 At a cultural moment when the very idea of New York City as a hometown is quickly dissolving, and when most people get their news from some sort of glowing screen, the thirst for local ink is not what it used to be. 在當下這個文化時刻，將紐約市當作家鄉的想法正在快速瓦解，而且大多數人是從某種閃爍的螢幕獲得新聞，對於在地新聞文字報導的渴求已不如以往。 And those who do crave hard-hitting coverage that holds officials accountable for the state of the city were not pleased to hear about the layoffs. 對於那些渴望看到逼官員為城市現況負起責任的強烈抨擊報導的人，聽到前述資遣消息並非樂事。 “You need those old-school people because they know what they're doing,” Rosanne Nunziata, a manager at the New Apollo Diner in downtown Brooklyn, said of The Daily News' staff of veteran shoe-leather reporters, many of whom are now pounding the pavement in search of employment. “They know how to sneak in and get their stories, and know how to get witnesses to talk and do their thing.” 布魯克林鬧區「新阿波羅餐館」經理羅珊娜．努齊亞塔說：「你需要這些老派人士，因為他們知道自己在做什麼。」她指的是新聞報本分且資深的記者，這些人中有不少正在路上奔走著找工作。「他們知道如何潛入並取得新聞，也知道如何讓目擊者開口，做好他們的工作。」 The New York Post, The Daily News' longtime rival for tabloid dominance, has seen its circulation plummet, too. Rupert Murdoch, whose News Corp. owns The Post, has long tolerated the paper's unprofitability, but there may come a time when his successors have far less stomach for red ink. 每日新聞報的長期對手，爭奪八卦小報霸主地位的紐約郵報，發行量也持續大跌。擁有紐約郵報的新聞集團老闆魯柏．梅鐸，長期容忍這家報紙未能獲利。但是也許有一天，他的接班人對赤字的容忍度會小得多。 Source article: https://paper.udn.com/udnpaper/POH0067/330084/web/   Next Article   Topic: Dumplings tempt New Yorkers with pizza, peanut butter flavors - and no human contact New Yorkers can now get their dumpling fix from an automat with no human contact, and the adventurous can order flavors ranging from pepperoni pizza to peanut butter and jelly. 紐約客現在可由一套不需要與人接觸的自動販賣機為他們料理餃子，喜歡嘗試新鮮的人可從義式臘腸披薩到花生醬、果醬等口味中選購。 While the Brooklyn Dumpling Shop in the city's East Village offers traditional pork and chicken bite-sized treats, chicken parm or Philly cheesesteak are also on the menu. 位於這座城市東村的布魯克林餃子店，提供一口大小的傳統豬肉、雞肉餡點心，菜單上也有焗烤雞肉，或是費城牛肉起司三明治。 Spurred by the pandemic and technology advances, the Brooklyn Dumpling Shop is delivering food via automat 24 hours a day, seven days a week. 在這場疫情以及科技進步的帶動下，布魯克林餃子店正透過自動販賣機，全年無休24小時出餐。 "Embrace technology, because technology is something that has to be embraced by hospitality（business）to thrive," said the shop's owner Stratis Morfogen. 「擁抱科技，因為餐旅（業）要蒸蒸日上，就得擁抱科技」，店老闆史特拉狄斯．摩佛根說。   Next Article   Topic: New York lawmakers pass bill allowing gender-neutral "X" option in govt documents 紐約州議員通過法案 允許政府文件中可選擇中立性別「X」   The New York state assembly has passed a bill that would allow people who do not identify as either male or female to use "X" as a marker to designate their sex on drivers' licenses. 紐約州議會通過一項法案，允許認為自己既不是男性也不是女性的民眾，在駕照上標記其性別為X。 The new marker would help transgender, nonbinary and intersex individuals' identity be recognized in government documents, according to a statement from Assembly Speaker Carl Heastie and Assembly member Daniel O'Donnell. 根據州眾議院議長希斯堤和州眾議員歐唐納發出的聲明，這項新註記會有助於跨性別、非二元性別和雙性人的性別認同，獲得政府文件承認。 "The provisions in this bill will make life safer, reduce the stigma and affirm the identities for so many of our friends and neighbors," O'Donnell said in the statement. 歐唐納在聲明中說，「這項法案中的該項條文，將讓人生活更安全，減少污名，並且確認我們廣大鄉親朋友的身分認同。」   Next Article   Topic: Looking Back on 100 Years of New York City Drinking Culture, From Gritty to Elegant   The history of drinking in America goes straight through the heart of New York. As with so many aspects of the city, that history has run from gritty to stylish and back again. 美國的飲酒歷史直接穿越紐約的心臟，就像這座城市的許多方面一樣，這段歷史經歷了從粗獷到風雅，再回到當初的過程。 For generations, taverns and saloons were largely places for men to gather, drink, gamble and chew tobacco. Those places could be discerning, as with Fraunces Tavern, a still-existent bar patronized in the 18th century by the likes of George Washington and his soldiers, or more suited to the average Joe, like McSorley's Old Ale House, which opened in the mid-19th century and, until 1970, admitted only men. 數世代以來，酒館和酒吧大多是男人聚集、喝酒、賭博與嚼菸草的地方。這些地方可能是比較有品味的，像是18世紀喬治華盛頓和他旗下軍人經常光顧、至今依然存在的弗朗西斯酒館，也可能是更適合一般人的，像是19世紀中葉開業，且在1970年前只接待男性的麥克索利酒吧。 By the time McSorley's had opened, many American bartenders had made a a of inventing what we now think of as craft cocktails. The atmosphere at these locales was often hostile and crude.Prohibition changed all that. The idea of bars as hospitable, welcoming spaces gained traction when liquor sales became illegal. 當麥克索利開業時，許多美國酒保已具備發明現今所謂精調雞尾酒的專長。這些地方的氣氛常常是不友善而且粗魯的。 With the advent of speak-easies, owners and bartenders suddenly had a new clientele: women. The social appeal of speak-easies pulled them into new and vibrant communal spaces. Alongside the new customers came bar stools, live jazz and a new breed of cocktails. 禁酒令改變了這一切。當賣酒變成非法時，酒吧是個好客、歡迎人的場所的想法才流行起來。隨著地下酒吧的出現，業主和酒保突然有了一個新的客群：婦女。地下酒吧的社會吸引力將她們拉進新的、充滿活力的公共空間。除了新客群，還出現了酒吧高腳凳、現場爵士樂與新一代雞尾酒。 Despite the end of Prohibition in 1933, these changes to New York's drinking culture endured, opening up the cocktail scene to a broader audience. 禁酒令雖於1933年廢止，紐約飲酒文化的這些變化卻持續了下來，將雞尾酒的舞台向更廣泛的觀眾開放。 By the 1960s and into the ‘80s and ‘90s, bar culture in New York had become as varied and textured as the city itself. Cocktail bars got yet another revival at the Rainbow Room, where Dale DeGroff took over the drinks program. In the Village, the Stonewall Inn and others became centers for gay culture, while uptown venues like the Shark Bar attracted a mostly African-American clientele. 到了1960年代並進入1980和1990年代，紐約的酒吧文化已變得跟城市本身一樣多采多姿。 雞尾酒酒吧在戴爾．第格洛夫接管酒單的彩虹廳又迎來一次流行。在紐約格林威治村，石牆酒吧等處所成了同性戀文化的中心，而鯊魚酒吧等曼哈頓上城場所則吸引了以非洲裔美國人為主的客群。 Today, despite an unfortunate turnover rate, modern New York cocktail bars are doing their best to foster a sense of community and hospitality. 現今，儘管翻桌率很低，但現代的紐約雞尾酒酒吧正盡最大努力營造一種社群意識和好客氣氛。 It's this spirit that an editorial writer for The Brooklyn Eagle captured in an 1885 column (quoted by David Wondrich in his book “Imbibe”). “The modern American,” the paper observed, “looks for civility and he declines to go where rowdy instincts are rampant.” 這正是《布魯克林鷹報》一位主筆1885年在專欄中提到的精神（大衛·旺德里奇在所著《飲酒》一書中引用了這段文字）。該報評論道：「現代美國人追求文明有禮，他拒絕去那些粗暴本能猖獗的地方。」 But American bars are not by definition civil. Luckily, it's as easy to find your watering hole fit today as it was a century ago. 但從定義上說，美國酒吧並非文明的。幸運的是，今天很容易找到適合你的酒吧，跟一個世紀前一樣。Source article: https://paper.udn.com/udnpaper/POH0067/335069/web/

The future is in your hands: your phone. Restaurateur Stratis Morfogen joins us at the MURTEC Conference in Las Vegas to talk about using new technology at his Brooklyn Dumpling Shop and other creative concepts, and how all businesses can be improved with smartphone storytelling. WHAT DID YOU LEARN on this episode of Restaurant Influencers, sponsored by Toast? Subscribe and leave a review to let us know! Make your restaurant better with Toast: https://bit.ly/3vpeVsc https://restaurantinfluencers.media

The future is in your hands: your phone. Restaurateur Stratis Morfogen joins us at the MURTEC Conference in Las Vegas to talk about using new technology at his Brooklyn Dumpling Shop and other creative concepts, and how all businesses can be improved with smartphone storytelling. WHAT DID YOU LEARN on this episode of Restaurant Influencers, sponsored by Toast? Subscribe and leave a review to let us know! Make your restaurant better with Toast:

Welcome to the ultra-competitive restaurant world of New York City. It's hard to innovate in a city that seems to have everything, but that's never deterred entrepreneur Stratis Morfogen. Raised in a restaurant family, he showed an early passion for the business. So his Dad set him to mopping the floors and washing the dishes. He didn't get it back then, but that time getting his hands dirty in the restaurant was an invaluable experience. Tune in for early lessons from his Dad and his first forays into the restaurant industry. Stratis is candid about one of his most personal and published failures, the relationship with Phillipe Chow. He get real about his lowest point as a restaurateur and what he calls his personal hell. Starting over at age 44 isn't easy, but Stratis found his way. Today, Brooklyn Chop House and Brooklyn Dumpling Shops are huge successes, and Stratis wouldn't change a thing about how he got there. Subscribe now to Jon Schultz Podcast on Apple Podcasts, Google Podcasts, or wherever you get your podcasts. Be sure to give us a review and rate the podcast, your feedback helps us make the podcast better.

1/24/2022 – Rep. Pat Fallon, Stratis Morfogen, Penny Nance, Dania Vizzi, Dan Geltrude & David Bruno

This week on the Extra Serving podcast, a production of Nation’s Restaurant News’ Last Bite Network, NRN editors Holly Petre, Sam Oches and Bret Thorn discussed the topic on everyone’s mind ­ — The Great Resignation. The team at NRN once again discussed the topic that seemingly won’t go away: how the labor crisis is impacting the industry. The news this week was that chains like McDonald’s, Starbucks and Chipotle Mexican Grill would be cutting hours due to staffing shortages. But the shortages weren’t due to just the Great Resignation; they were also due to the omicron variant of COVID-19. The team then discussed the introduction of automation into the industry and how staffing shortages impact the use of AI in restaurants. Lastly, the team wraps up with a reminder to check out the 2022 Power List available at nrn.com/power-list where topics like automation are covered in greater detail with people like Stratis Morfogen of Brooklyn Dumpling Shop and Steph So of Shake Shack. This week’s guest is Susan Beard, culinary operations manager for Slim Chickens, who discusses how the supply chain has impacted her kitchen.

Stratis Morfogen, restaurateur, entrepreneur, author, talks about his family from a "little village in Sparta," opening their first restaurant, Pappas, on 14th Street. Pappas remained open from 1910-1975, the start of the Morfogen restaurant dynasty.

LSD = Lobster, Steak and Duck. The Ultimate Surf n Turf. Marrying Chinese Cuisine w/ an American SteakHouse was the beginning of Brooklyn Chop House. All dumplings are made to order at Brooklyn Dumpling Shop Book - “Damn Good Dumplings” Introduced new foods to all of his daughters in dumpling format by making them at home Stratis' dad would say 12 hours was a half day. That was his mentality with his business. Stratis' dad would say “I can tell you how you're running your restaurant by turning your garbage upside down.” Seeing where the waste is and seeing how inefficient your operation is. Automat - Everyone who tried to bring it back failed because the whole wall became a metal box. The automat is substituting cashiers and logistical personnel. Brooklyn Dumpling Shop was the first restaurant that has sold 140 franchises before opening store 1. Robotics can help with consistency in restaurants since there's no human error Brooklyn Dumping Shop as a name as it extends out of Brooklyn - Brooklyn has a lot of cache. Brooklyn is a marketable term. Bacon Cheeseburger Dumpling would be the last dumpling he would eat before he dies. Quotes “Leaning on tech, we can allow the integrity of the product to remain” -Stratis “I always thought the dumpling was so fascinating to me on how it needed to re-emerge and be re-emagined” -Stratis History 3rd generation restaurateur Grandfather was the probably first Greek restaurant owner in NY in 1910 20 yrs old, left fam business and opened some restaurants on his own the last 30 years

更多通勤學英語Podcast單元: 每日英語跟讀Podcast，就在http://www.15mins.today/daily-shadowing 精選詞彙 VOCAB Podcast，就在https://www.15mins.today/vocab 語音直播 15mins Live Podcast, 就在https://www.15mins.today/15mins-live-podcast 文法練習 In-TENSE Podcast，就在https://www.15mins.today/in-tense 歡迎到官網用email訂閱我們節目更新通知。     每日英語跟讀 Ep.K170: About New York - Dumplings tempt New Yorkers with pizza, peanut butter flavors - and no human contact   New Yorkers can now get their dumpling fix from an automat with no human contact, and the adventurous can order flavors ranging from pepperoni pizza to peanut butter and jelly. 紐約客現在可由一套不需要與人接觸的自動販賣機為他們料理餃子，喜歡嘗試新鮮的人可從義式臘腸披薩到花生醬、果醬等口味中選購。 While the Brooklyn Dumpling Shop in the city's East Village offers traditional pork and chicken bite-sized treats, chicken parm or Philly cheesesteak are also on the menu. 位於這座城市東村的布魯克林餃子店，提供一口大小的傳統豬肉、雞肉餡點心，菜單上也有焗烤雞肉，或是費城牛肉起司三明治。 Spurred by the pandemic and technology advances, the Brooklyn Dumpling Shop is delivering food via automat 24 hours a day, seven days a week. 在這場疫情以及科技進步的帶動下，布魯克林餃子店正透過自動販賣機，全年無休24小時出餐。 "Embrace technology, because technology is something that has to be embraced by hospitality（business）to thrive," said the shop's owner Stratis Morfogen.  「擁抱科技，因為餐旅（業）要蒸蒸日上，就得擁抱科技」，店老闆史特拉狄斯．摩佛根說。   Next Article   New York lawmakers pass bill allowing gender-neutral "X" option in govt documents 紐約州議員通過法案 允許政府文件中可選擇中立性別「X」 The New York state assembly has passed a bill that would allow people who do not identify as either male or female to use "X" as a marker to designate their sex on drivers' licenses. 紐約州議會通過一項法案，允許認為自己既不是男性也不是女性的民眾，在駕照上標記其性別為X。 The new marker would help transgender, nonbinary and intersex individuals' identity be recognized in government documents, according to a statement from Assembly Speaker Carl Heastie and Assembly member Daniel O'Donnell. 根據州眾議院議長希斯堤和州眾議員歐唐納發出的聲明，這項新註記會有助於跨性別、非二元性別和雙性人的性別認同，獲得政府文件承認。 "The provisions in this bill will make life safer, reduce the stigma and affirm the identities for so many of our friends and neighbors," O'Donnell said in the statement.  歐唐納在聲明中說，「這項法案中的該項條文，將讓人生活更安全，減少污名，並且確認我們廣大鄉親朋友的身分認同。」  

If you know me, you know I LOVE dumplings. I am so excited to introduce you to my guest Stratis Morfogen. Stratis has changed the way we eat traditional dumplings. Two of his famous dumplings,  lamb gyro and pastrami, can be seen on the menu at his restaurant Brooklyn Chop House.

When it comes to people across the globe, there are millions of traditions for just as many cultures. But amongst them all food is one of the few common denominators that they can all agree on. No matter the language or the customs, everyone loves food. No one knows this to be true better than with #StratisMorfogen, the master chef behind the brilliance of the @BrooklynChopHouse menu and the man behind some of the livest hot spots to grace the NY nightlife. But he wasn't always serving celebs with a silver spoon. The son of a Greek restaurant owner had a long road on his way to success and has collected a ton of philosophies and a story for every step along the way. Including the do's and dont's of food, finances and friendships. Thankfully he decided to pull up on @MrMecc & @K_Lavenne to talk all of the above on the #MMMKPodcast, now the #MMMKRadioShow on @iheartradio via @officialfuburadio!! #HipHop #Music #MC #Meccahnism #BodyBawse #IHeartRadio #producer #BrooklynChopHouse #wife #jayz #fabolous #Chef #Kitchen #Tupac #Madonna #Podcast #Radio #Advice #Pic #Interview #Dreads #Ink #Dreadlocks #Inked #Tattoo

When it comes to people across the globe, there are millions of traditions for just as many cultures. But amongst them all food is one of the few common denominators that they can all agree on. No matter the language or the customs, everyone loves food. No one knows this to be true better than with #StratisMorfogen, the master chef behind the brilliance of the @BrooklynChopHouse menu and the man behind some of the livest hot spots to grace the NY nightlife. But he wasn't always serving celebs with a silver spoon. The son of a Greek restaurant owner had a long road on his way to success and has collected a ton of philosophies and a story for every step along the way. Including the do's and dont's of food, finances and friendships. Thankfully he decided to pull up on @MrMecc & @K_Lavenne to talk all of the above on the #MMMKPodcast, now the #MMMKRadioShow on @iheartradio via @officialfuburadio!!