Illustrations by Maddy Price. Follow her at @coolfriendlyman or visit www.maddyprice.com. Many American cities were having a tough time in the late 20th century. The days of a working-class urban center were a fading memory, and virtually the entire country struggled to cope with the change. The 1919 Census of Manufactures showed that the garment industry alone employed over 250,000 New Yorkers in more than 11,000 factories—and that was just counting the businesses in Manhattan....
For Pooja Bavishi, entrepreneurship runs in the family. Her father is an independent businessman in the textile industry, and her mother has worked alongside him for as long as Bavishi can remember. Making the the jump from undergrad studies in North Carolina, to fair housing and social enterprise work in DC, to business school in Manhattan, to making and selling ice cream in Brooklyn may not be a small feat—but Bavishi is pulling it...
While many of us were reeling in the wake of Trump’s election, Liz Alpern decided to take action. “I realized,” she said, “when you don’t know what to do, do what you know how to do.” So Alpern, who recently co-wrote The Gefilte Manifesto, a cookbook filled with the revamped traditional Jewish recipes she serves through her company The Gefilteria, got cooking. She created Queer Soup Night, a monthly fundraiser run out of Pel’s Pies...
Summer may be coming to an end, but it’s not too late for some al fresco feasting. Here we bring you the best places in Brooklyn to picnic in style and the provisioners who should be packing your knapsack. You’re welcome. Brooklyn Bridge Park & Sahadi’s (187 Atlantic Avenue) Picnic Basket: Hummus | Baba ghanoush | Stuffed vine leaves | Tabbouleh | Greek salad | Fried cauliflower | Falafel | Pita bread | Pistachio baklava | Fruit...
Jameson takes us behind the scenes to present 12 of Brooklyn's finest bartenders - the heroes who make it all happen. Learn about the hidden talents and signature drinks, tips beyond tipping, and even hear some of their best bar stories. This week's Bartender Spotlight: Rosey Rosenkranz. What's the hardest part of your job? The easiest? The hardest part is dealing with people and the easiest part dealing with people. You know who you are. What's your signature Jameson...
Pickling and fermenting. For all the Brooklyn stereotypes, in the right setting, these can still be rather impressive ways of preparing food. Though two chefs who spoke at Taste Talks Brooklyn on Saturday developed many of their techniques in a lab, they were not there to wow the audience with fussy food prep. Will Horowitz, owner of Ducks Eatery and Harry & Ida's, and his friend Jaime Young, chef and co-owner of Sunday in Brooklyn, have much loftier...

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