Category Archives: Interview
Sam Roberts took on a lot when he decided to whittle down the essence of New York to 101 objects. How could a city with hundreds of years of history, millions of residents, and countless cultural contributions be defined in such a way? We spoke with the author about his inspiration, his process, and what [...]
The New-York Historical Society aims to engage visitors and history buffs of all ages, from children in our DiMenna Children’s History Museum to adults through our Public Program series. So it’s always great to see someone stay engaged throughout their lives. One lifelong learner is Laura Mosco, a former Student Historian who came back to [...]
I actually came to New York for acting school. I graduated NYU in 2005, and kinda-sorta auditioned for stuff for a couple of years while working a terrible office job. I’d always thought about food as a plan B, and after realizing I wasn’t cut out to try and make a living at acting, I started looking into culinary school.
New York has long been a food capital, from the upscale kitchens of our finest restaurants to the bagels and sausages on the street corners. But as anyone who has walked around Brooklyn has figured out, the next chapter of New York’s food history has everything to do with the local, “artisanal” food scene that [...]
For this edition of our interviews with A Taste of New-York History vendors, we got a special treat! Shamus Jones of Brooklyn Brine invited us to tour their Brooklyn production facilities, where we watched pickles get born. They start off with fresh cucumbers from Mr. Pickle, the “old guard Brooklyn pickle makers” who expanded to [...]
How did The Redhead start? What was your goal behind it?
My partners bought an old jazz bar in the East Village with the goal of turning it into a neighborhood restaurant almost 7 years ago. I did not get involved until almost a year after they bought the place.
When did you discover that being a candy maker is what you wanted to do with your life?
When I realized it was an option! We had moved to Barcelona and our friends who started the company made that a reality.
The Good Batch is focused on making not-too-sweet treats like cookies, bars, and classic Dutch stroopwafels. We spoke with Anna about learning to bake, her love for Brooklyn, and why she won’t compromise on making fresh products.
How did you guys first get started with chocolate? What was the market missing that you wanted to provide?
We started really just out of a curiosity for how things were made and there was chocolate, one of the most popular foods on earth and no one really knows how it’s made. And so it began!
On June 7, AIDS in New York: The First Five Years opens at the New-York Historical Society. The new exhibit will explore the impact the epidemic had on personal lives, public health, and politics from 1981-1985. The companion exhibition Children With AIDS: Spirit and Memory. Photographs by Claire Yaffa will feature twenty photographs by the acclaimed [...]