NYC Mayor Michael Bloomberg has announced his next initiative — he plans to take the city’s composting program citywide, requiring all New Yorkers to separate their food waste.
The mayor launched a voluntary compost program on Staten Island this year, and plans to expand the pilot program to the rest of the city, The New York Times reports.
We were on hand last night at The Wythe Hotel in Williamsburg to see some of our friends and favorite young stars collect awards for Zagat’s “30 Under 30”, which honors young up-and-comers in the food and restaurant world.
We got to spend some time with Sophie Slesinger of Saxelby Cheesemongers.
Sophie Slesinger, one of 2013’s 30 Under 30
Zagat’s profile of Sophie:
This young cheese maestro’s passion for the industry was set when she worked at a French bakery in her hometown outside of Washington DC. After getting her degree at Emory University, she arrived in New York City and ultimately landing a gig working with cheesemonger Anne Saxelby, helping to produce her fromage-focused show “Cutting the Curd”on the Heritage Radio network. Slessinger also focuses on working with wholesale customers and doing marketing and events. Though she’s passionate about working in dairy, her ambitions may take her away from the cheese world. “My great uncle had a bakery in Sicily and my mom makes biscotti cookies. I’m kind of thinking about something that has to do with the tradition of my family,” she says.
Saxelby Cheesemongers’ Sophie and Pepe
Sophie and Pepe check out the Bosco Photo booth
The list is an awesome display of NYC’s top young talent, and worth a read for some Tuesday morning inspiration.
We’re excited about community food blog Food 52’s “Provisions” shop. If you sign up now and invite three friends, you’ll get a sneak peak. It’s a model we love — a recipe at hand on a site where you can purchase the food and great to cook it and serve it with. It’s stylish, but not slavishly so — this is food being put forth first.
Drew Nieporent stepped into the Eater Lounge at Aspen’s Food & Wine to give an honest interview on Friday, talking about NYC openings, the death of criticism, and 6 degrees of Drew. It’s a great insight into one of the country’s top-operator minds.
NRN reports there will be an increase in spending this holiday weekend.
Are you running a special? We liked a clever one from our friends at Mel’s Burger Bar on Manhattan’s Upper West Side.
They’re offering a free Bloody Mary or beer to dads accompanied by a minor during brunch – a fun special and a good way to remind people they’re kid-friendly.
Fast Casual reports on this weeks’ introduction of the Styrofoam Ban Bill in New York City:
Lawmakers in New York City introduced a bill Wednesday that would ban the sale of polystyrene foam foodservice products. The proposal is supported by Mayor Bloomberg and his administration, but has many others in the restaurant community concerned about its impact.
“A ban in New York City would cost businesses, consumers and taxpayers millions of dollars, as well as threaten jobs in the restaurant industry, in upstate manufacturing plants, and in companies that reuse foam in the greater metropolitan area,” said Peter Vallone, NYC City Council member. “Foam can and should be recycled, and I urge the Mayor to work with the council to explore this option instead of a ban.”
Local restaurant owners joined business leaders at a press conference Wednesday City Hall to express concern about the effect of a ban on their businesses and bottom line and encourage the city to explore a recycling initiative.
They said with a ban in place, New York restaurants would need to purchase more expensive alternatives which would pressure already squeezed profit margins. In addition, these more expensive products often don’t insulate as well as their foam counterparts for hot drinks, leading to double cupping or the use of a sleeve, which actually raises costs for businesses and increases solid waste, they added.
Opponents estimate that the proposal has the potential to cost New York City and state nearly $100 million per year and claim it will do little to reduce solid waste.
ABC News’ report focuses on the “cheap but environmentally harmful” effects of the product, and that NYC doesn’t have the same recycling capabilities that other cities do.
Luke’s Lobster, J. J.’s Asian Fusion, Horman’s Pickles and M. Wells Dinette, will debut at a new multi-purpose flea in LIC this weekend. 10 a.m. to 6 p.m. (Saturday): 5-22 46th Avenue, Long Island City, Queens, (718) 866-8089.
At New York City Hospitality Alliance’s seminar “Balancing Employee Relations, Payroll, and the Law” yesterday, we heard from panelists Angie Buonpane, Director of Human Resources at Union Square Hospitality Group, Michael Busch, President of Valiant Restaurant Division, and Carolyn D. Richmond, Partner at Fox Rothschild LLP, who shared excellent insights on human resources and employee relations, including how to stay compliant and reduce the risk of costly lawsuits.
HR is an investment, the panel said, but it can pay off in more ways than one. Staying compliant with local laws and regulations and creating a respectful and professional corporate culture are the keys to smooth employee-owner relations, the panel agreed. “I know it takes time and money to do the right thing [in HR],” said Buonpane, “but if you do it up front, you’ll never have to worry about it.” Buonpane stressed finding expert partners, from payroll companies, to HR professionals, to employment attorneys, and giving your employees as much information as possible at all levels—from managers to dishwashers—so that everyone can help you stay compliant. Management’s good faith efforts to do the right thing can not only prevent lawsuits, but also help retain good staff, who are more likely to stay in an environment where they feel valued and appreciated, she noted. “It’s all part of building your brand,” added Busch.
HeritageRadioNetwork.org has announced the debut of Summer of Food, a special program giving voice to our Nation’s emerging network of student leaders. From New York to California students are heading out of the classroom and onto the front lines of the food world, using their summer break to engage in a radical rethinking of our country’s food landscape. These students know that food can change the world, and are sharing their empowering stories to inspire action.
Students will explore topics including:
Food Sovereignty
Sustainable Ranching
Italian Foodways
Food Justice
Poverty and Food Access
Organic Farming and Sustainablity in the Developing World
Food, Education, and School Gardens
Young Farmers
Gender in Agriculture
They are still accepting applications for this season’s run. Inquire with erin@HeritageRadioNetwork.org.
You can tune in to Summer of Food through HeritageRadioNetwork.org or download the podcasts via iTunes or Stitcher.
Though we typically report on and study beverages that create an energy spike or elevate our health, we appreciate trends, and there’s no hiding this one when viewing the numbers and growing shelf space. The sales of the “relaxation beverage” industry doubled since 2010 and are expected to triple by 2016, to the tune of $223 million. Business Week highlights the biggest sellers, their claims, and key ingredients.
paigepapers.com 