Out with the old, in with the Nouv.
Yesterday, I watched break-dancers spin on their heads and contort their skinny bodies into bendy, twisty positions to the thump-thump of some seriously throw-back early 80s hip-hop. I wasn’t catching an impromptu street-dance session, or even the subway car performance I sometimes have a first-row view of in the narrow, space-defying confines of the downtown A train (caught a sneaker in the face once with that—oof). Where I happened to be yesterday was an event space in Midtown Manhattan, and the occasion was the release of the 2011 Beaujolais Nouveau from the famed producer George Duboeuf. Holla! (Or, as we used to say back in the 80s, woooooord.)
According to the Center for Science in the Public Interest, the consumer nutrition advocacy group based in D.C., it’s time to just say no to that seemingly innocent can of Campbell’s Chicken Noodle Soup, that hot n’ crusty biscuit you were considering baking up from a roll of Pillsbury Grands, and 8 other fare-thee-well friends from your ‘fridge, cupboard, and daily travels. What are the best? Click here to see…
(Banner photo © Poulomee Basu)
I always hated sardines. Or, until I first walked into Red Hook’s 100-plus-year-old Ferdinando’s Focacceria, I thought I did.
I grew up on a tiny northeastern island where fishing was a way to make at least part of a living for many residents. My dad would barter with a few, trading chop meat from his butcher shop for local flounder or fluke or bluefish or bay scallops, so I was no stranger to lots of different swimmy things on my plate. But sardines? Even without tasting them ever, never, not once, I had the utterly uncalled-for opinion that, eh, I wouldn’t like them. That is, until, a man named Francesco Buffa changed all that for me, forevermore, amen.