Food
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A foaming franchise Una franquicia espumosa
¿Alguien quiere Misugaru? Parece que hay más que disfrutar de Corea del Sur que el kimchi y la barbacoa. Misugaru es una bebida popular coreana hecha de un...
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The Bronx is blooming
El Bronx está floreciendoDecades ago, the Bronx was said to be burning. Now, it is blooming — thanks, in part, to a group of Hunts Point educators and students who are...
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A foaming franchise
Misugaru, anyone? It appears that there is more than kimchee and barbeque to savor from South Korea. Misugaru is a popular Korean beverage made of a prepackaged powder that contains...
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Apples on Alexander Manzanas en Alexander
Otros condados dependen de árboles creciendo dentro de ellos. En el Bronx, es un mercado de agricultores completo. El comercio estaba en auge en el último oasis verde...
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Apples on Alexander
Other boroughs rely on trees growing within. In the Bronx, it’s an entire farmers market. Business was booming at the latest green oasis to have sprung up in the borough this past Sat., Jun. 14th...
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Without a home, but not without hope
Sin hogar, pero no sin esperanza
Garrett McMahan spends much of his time working with the homeless population of New York City. He can be found at local soup kitchens, talking with clients there and connecting them with vital health services...
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Sold on the sip, taken with the tannins
Vendido en sorbosIn 2010, when Benlly Polanco decided to open up Corcho Wine Room on the Dyckman strip, he was unsure of what would come of it. For one, the idea of starting an establishment dedicated primarily...
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Afire on the water
Encendido en el aguaAlgunos platillos están avivados por una guarnición fresca, el sabor se intensifica por la textura o el aroma de un poco de esto o un toque de aquello. ¿Qué le parece cenar ...
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Afire on the water
Encendido en el aguaSome dishes are enlivened by a fresh garnish, the flavor intensified by the texture or scent of a bit of this or a touch of that. How would...
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Getting green with the Machine
"People say that you can't farm in the South Bronx," said Stephen Ritz, a teacher and administrator at Hyde Leadership Charter School on Bryant Avenue. "They're wrong." And Ritz should know. Using a unique tower garden, he and his students are producing their own vegetables...
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Story with sizzle – y sazón
Historia con chisporroteo – y sazónNelson González used to watch as his mother made the family dinners. She’d start with garlic and onions. After sautéing the peppers, she’d add ham and fatback. She’d take a piece of bread...Time to mind the minder.
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Help at Urban Health
Ayuda en Urban HealthEl viernes 25 de abril, Urban Health Plan celebrará la apertura de su nuevo centro de salud, el Pabellón Simpson. Ubicado en 1054 de la calle Simpson...
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Marcha goes Michelin Marcha recibe un Michelin
Move to La Marcha. A Michelin recommendation is coveted by many restaurants, but bequeathed to a select few. But this past month, local eatery Marcha Cocina Bar, owned by four-man team Virgilio and Fredy de la Cruz, Marcelo Crespo and Jairo de la Paz, earned a nod from Michelin...
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Going for the Gefilte Vamos por el gefilte
Cuando Jeffrey Yoskowitz decidió producir y vender pescado Gefilte fresco, un aperitivo tradicional para judios Ashkanazi, él...
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Losing Weight the Healthy Way
If you resolved at the start of the year to lose weight, you are not alone. Each year, millions of people pledge to lose the weight they have gained over the winter or during the previous year as a way to get healthy and look better. The beginning of spring is an excellent time to review your progress and leaves plenty of time to make changes that can get you back on...
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Dollars for beans Dólares por habichuelas
Got a dollar? Then step right up, as just 4 quarters or a single dollar bill will buy you some of the sweetest delight you’re...
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Dollars for beans
Got a dollar? Then step right up, as just 4 quarters or a single dollar bill will buy you some of the sweetest delight you’re ever to find in a steaming Styrofoam cup. Known as “habichuelas con dulce,” or, literally, “sweet beans,” the portable liquid delicacy is precisely...
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The Price of a Poverty Stigma
El precio del estigma de la pobreza
There’s simply nothing more important than the health of our children and families. Recently, I was joined by a consortium of...
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No scalpels, just smiles
Looking for a tummy tuck? Skip the surgery, and bypass that hospital closest to Gun Hill Road. Instead, head to V.I.P. Café and settle in at one of the diner’s sun-splashed tables. The restaurant, which offers a host of menu selections that are creatively – and medically – named. The...
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A sweet beacon Un dulce faro
Twin Donut en Inwood se levanta como un centinela en el cruce de la Calle 218 y Broadway. Por los pasados 18 años, el...
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A sweet beacon
Inwood’s Twin Donut stands as a sentry at the crossroads of 218th Street and Broadway. For the past 18 years, the luncheonette with the large parking lot has served local regulars and itinerant passerby in equal measure. Patrons for the last two decades have known they...
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A Mighty Machine Una máquina poderosa
Why a simple click you can help students from the South Bronx continue their mission of providing sustainable solutions to combat food insecurity.
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The eternal summer (in a bowl) El eterno verano (en un tazón)
The forecast is calling for another snow storm. It always is these days. More snow, slush, and ice. You’re likely to...
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The eternal summer (in a bowl)
The forecast is calling for another snow storm. It always is these days. More snow, slush, and ice. You’re likely to ruin another pair of boots or pants, or both. The trains will be late, and the buses packed. Why not give up now, pick up your favorite bobsled and make your way to...
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Bragging at Bombonada
Presumiendo en la BombonadaBragging rights are in play – you’ll need to grab a fork. Ten blocks north of La Casa de Mofongo, the culinary institution that has arguably elevated the...
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No nibbling needed Para picar o nutrir
Olvídese de las hojuelas de maíz. El verdadero desayuno de los campeones son los chilaquiles. Si bien ambos alimentos se hacen con maíz...
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No nibbling needed
Forget the cornflakes. The real breakfast of champions is chilaquiles. While both foodstuffs are made with corn, the similarities end there. The base of chilaquiles is a full nest of tortilla chips, softened in a simmering bath of red or green sauce, or even a mole poblano, the traditional Mexican dark red or brown sauce.
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