Women Challenge the Gluttony Ceiling at a July 4th Ritual

The Nathan’s Hot Dog Eating Contest is an annual American hot dog competitive eating competition. It is held each year on Independence Day at Nathan’s Famous original, and best-known restaurant at the corner of Surf and Stillwell Avenues in Coney Island, a neighborhood of BrooklynNew York City.

If you know the name Joey Chestnut (men’s hot dog eating champion with a record total of 70 dogs this July 4th), you should also know the names Sonya Thomas and Miki Sudo.  Ms. Sonya Thomas holds the female hot dog eating world record of 45 hot dogs in 10 minutes.  Ms. Sudo’s hot dog tally of 38 this year beat the fourth-place total in the men’s division.

Among the 15 female contestants were a hairdresser, a taxidermist, a truck driver, a marine mammal trainer and a fashion model from New Zealand.  “You have to be physically fit to stand up there for 10 minutes and go full force” said Nela Zisser, the 24-year old model.

Each contestant has his or her own eating method. Takeru Kobayashi pioneered the “Solomon Method” at his first competition in 2001. The Solomon method consists of breaking each hot dog in half, eating the two halves at once, and then eating the bun.  “Dunking” is the most prominent method used today. Because buns absorb water, many contestants dunk the buns in water and squeeze them to make them easier to swallow, and slide down the throat more efficiently.  Other methods used include the “Carlene Pop,” where the competitor jumps up and down while eating, to force the food down to the stomach.

The women trained throughout the year by exercising, eating healthy and practicing techniques at smaller competitions such as gobbling dozens of Twinkies in six minutes.

Ms. Mary Bowers of Beverly Hills, California said she hoped the women’s competition would eliminate a cultural stigma that often discourages eating among young girls.

Please click here to read more…


8/15-8/17: CONNECT Mobile Innovation Summit

Registration is open now for the CONNECT Mobile Innovation Summit, to be held from August 15th to 17th in Chicago. In their own words, the event is an opportunity to explore the many opportunities that retailers, restaurants and other B2C enterprises have for leveraging mobile and digital channels to build their brands, increase sales and improve customer engagement, experience and loyalty.

Registration is limited to managers and executives of restaurants, retail and other business-to-consumer organizations.

To read more or register now, click here.

8/20 – 8/24: NY NOW at the Javitz Center

NYNOW2015-20151026023842968.jpgRegistration is now open for both exhibitors and attendees to the NY NOW Home, Lifestyle and Gift Exhibition at the Javitz Center. The event takes place over the course of 5 days, and will feature products from over 2,000 suppliers ranging from food and beverage to gifts and home goods. NY NOW is a unique opportunity to check out the latest in retail, often before it hits the shelves.

To learn more and register for the event, click here.

7/26: The Four Seasons Auctions Off Its Entire Iconic Interior

fourseasons5.0.jpgDetails were released yesterday about the much-anticipated auction of the furniture and smallwares formerly used at the Four Seasons Park Avenue, and there are certainly more than a few New Yorkers out there already reaching for their pocketbooks.

The auction will be held by Wright Auctions, a Chicago-based company specializing in mid-century design. It will take place on-site on July 26th. The restaurant has long been iconic for it’s interior design and aesthetic; in fact, the architectural fittings and detailing have been landmarked (and as such are among the only items not available for sale). According to Richard Wright, founder and president of Wright Auctions, “[we] have always held a particular focus on modern architecture and design, and this interior so perfectly captures the modern spirit in heroic and elegant fashion.”

There will soon be a catalogue available of the full auction list, but New York collectors can already look forward to the Grill Room’s famous banquettes, the custom tulip tables, and bespoke small wares ranging from wine coolers to pots and pans.

To read more, click here.


5/16: Master the Basics of Restaurant Accounting

Thinking of adding COO or CFO to your title? On May 16th, our very own Tara Berman, CPA, MBA, and Managing Partner at TaraPaige Group, will be joining the collaborative learning community Journee to teach the basics of restaurant accounting and controls. The class will provide participants with an accounting foundation that their restaurants can stand on, including all the tools to implement systems and procedures that can contribute to long-term financial success.

Tickets are free for Journee members, who also get access to a shared workspace and unlimited classes throughout the year.

To learn more and register, click here.

Slow Food NYC and Brooklyn Uncorked

Chickens-773x580Looking for an opportunity to help grow the urban farming movement, and score some tickets to a great event at the same time? If you contribute to Slow Food NYC’s urban harvest program this week, you’ll be entered to win two tickets to Brooklyn Uncorked – Edible magazine’s annual local wine fest, taking place May 26th.

Of course, you can still buy tickets to the 10th annual Uncorked, which will feature over 25 wine and food vendors ranging from the Brooklyn Winery to Orwasher’s Bakery to our friends and colleagues at Nobletree Coffee. But consider donating as well – you’ll help student farmers learn about eating locally, healthfully and sustainably at Slow Food’s tuition-free farm in East New York.

To read more and donate, click here. For tickets to Brooklyn Uncorked, click here.

5/2: Beyond Service Included with the Food Book Fair


Image via the Food Chain Worker’s Alliance

In addition to the annual meeting of the Food Book Fair this May 1st, you can join the group (along with participants like Andrew Tarlow of Roman’s, Diana Robinson of the Food Chain Workers Alliance, and Jessamyn Rodriguez of Hot Bread Kitchen) in an in depth conversation about the intersection of food and labor. The event is called “Beyond Service Included: A Food and Labor Gathering,” and it takes place at Brooklyn Brewery on Monday, May 2nd from 7:30 – 9 pm.

The event begins with guest speakers, followed by breakout sessions tackling different demographic issues and a final discussion in which all are welcome to participate.

For more information and to purchase tickets, click here.