Tag Archives: New York

Building Your Audience

By Andy Ellwood, Contributor

Living in New York is comparable to living at a circus. Everywhere you look, performers are giving it their best shot in hopes their show is worthy of the coins jingling in your pocket. But then again, isn’t that what all of our businesses are like? We’re doing the best we know how in hopes of attracting partners and customers who happen to see us. …read more

Source: FULL ARTICLE at Forbes Latest

A Brief Pastry Tour of Lisbon

By Lauren Salkeld Clockwise from top left: Queijada de Sintra, pastéis de Belém, pao de deus tabuleiro Maybe it’s the fact that my Facebook newsfeed is filled with photos of friends traveling in Europe, or perhaps it’s just a regular summer slump, but lately I’ve been thinking about my last vacation, a week spent in Lisbon this past March. While the trip’s leisurely pace and no-cell-phone-or-Internet-style relaxation come to mind, mostly I’m reminiscing about all the new things I got to see and, if I’m honest, even more so about all the new food I got to try. There was a lot, including at least five of Portugal’s legendary 365 ways to prepare bacalhau. But if I had to pick a theme for the trip, it would be pastry. I knew from fellow Epi-Log contributor Carolina Santos-Neves that the Portuguese have a fondness for egg-filled desserts, so I anticipated lots of custards and enriched baked goods. Plus, as soon as I started mentioning my upcoming trip, Portugal fans immediately insisted I had to go to the Antigua Confeitaria de Belém to try their famous pastéis de Belém, small crisp pastry shells filled with (surprise, surprise) a luscious egg-y custard, and dusted in powdered sugar and cinnamon. As David Leite explains in his culinary guide to Portugal, “These treats are so sought after that it is illegal for any other shop to sell anything called pastéis de Belém; pretenders to the throne must call theirs pastéis de nata.” The bakery can be quite popular. According to Leite, they shape, fill, and bake more than 10,000 pastéis de Belém a day. We were lucky to encounter only a short line in Belém, though I’m sure I would have waited if necessary. I may balk at lines at home in New York, but on vacation, when I worry about never making it back, I’m usually game for a little waiting in line. We encountered another famous pastry in Sintra, a castle-filled town that’s a quick 40-minute train ride from Lisbon. Like pastéis de Belém, Sintra’s specialty, queijadas, are also made in other places. I haven’t heard of any legal claims to the name, but it seems generally accepted that Sintra’s version is the best. The similarities don’t stop there: Queijadas also feature a thin pastry shell filled with custard, but the pastry is thinner and a little less sweet. The filling is also less sweet, probably because it includes fresh cheese (something along the lines of ricotta), and has a firmer texture than the soft custard in the pastéis de Belém. If forced to choose, I’d probably pick Sintra’s queijadas over the pastéis de Belém, but the award for favorite goes to another, less-well-known pastry. At breakfast at Padaria Portuguesa, which has multiple locations in Lisbon, we discovered pão de deus tabuleiro. I’ve yet to find a decent translation for this coconut-infused pastry, reminiscent of an enriched bread dough, something along the lines of brioche, but more delicate and crumbly. The unique texture was probably what…<div …read more

Source: Epicurious

Is Google Glass A Siri Killer?

By Steven Rosenbaum, Contributor

It was just seven days ago that I went to the Glass HQ in New York to pickup my first foray into wearable computing.  I had some pre-conceived notions about what to expect,  and many of those expectations have been smashed in the past week.  So,  here’s one users journey – one that I suspect wouldn’t be that different than yours. …read more

Source: FULL ARTICLE at Forbes Latest

BMW i3 tries to be the answer for a changing world [w/video]

By Sebastian Blanco

orange bmw i3

Filed under: , , ,

The production version of the BMW i3 was unveiled yesterday at three simultaneous events in New York City, London and Beijing. Given that the i3 grew out a BMW electric vehicle project called Megacity, the urban debut locations make a lot of sense. Since BMW literally spent years researching urban trends in the Megacity project, years when the competition was building and selling EVs already, there is a lot of pressure on the German automaker to come out with an EV that is the right fit for today’s cities.

BMW’s message is that the i3 actually represents the beginning of electric mobility for the company.

BMW had help in this from the Mini E and Active E electric vehicle pilot programs. One way you can see the company’s EV history is in the location of the charge port on the rear passenger side. Most plug-in vehicles today put the charging connector in the front, but both the Mini E and Active E had a rear charge port and BMW didn’t get enough complaints to change it for the i3. If you opt to pay the roughly $4,000 extra for the gas-powered range extender, then your i3 will be built with a second fuel door, this one on the right front of the car. Putting the ports in these locations cuts down on the amount of fuel lines and wires required in the car, which in turn contributes to the i3’s light weight (official figures are not yet available, but BMW estimates the i3 weighs around 2,700 pounds). It’s all connected.

Despite BMW’s years of testing and driver feedback on earlier EV programs, the official message in New York was that the i3 actually represents the beginning of electric mobility for the company. As Norbert Reithofer, chairman of the board of management of BMW AG, said in New York, “The car has existed for nearly 130 years. Today marks a shift – a change – in the future of mobility.

Does it?

Continue reading BMW i3 tries to be the answer for a changing world [w/video]

BMW i3 tries to be the answer for a changing world [w/video] originally appeared on Autoblog Green on Wed, 31 Jul 2013 14:58:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments

…read more

Source: FULL ARTICLE at Autoblog

Video: Fischer: Weiner Will Allow For “Jihadist Activity” If Elected Mayor

By NewsEditor

Bryan Fischer says that Anthony Weiner wants to be New York’s mayor in order to open the door for “jihadist activity.”

…read more

Source: FULL ARTICLE at Western Journalism

Cowell Having Love Child With Friend's Wife: Sources

By Evann Gastaldo

Simon Cowell is about to become a dad … but don’t send him a card just yet. Multiple sources tell Us (you know, the not-as-reliable-as- People -but-more-reliable-than- Star tabloid) the former American Idol judge is expecting a baby with Lauren Silverman, a New York socialite who just so happens to be… …read more

Source: FULL ARTICLE at Newser – Home

The Next Big Thing? Celtuse!

By Kemp Minifie Psst…Want the scoop on the next vegetable craze? It’s likely to be celtuse, (pronounced sell-TOOSE). Never heard of it? Neither had I until I stopped by Rick Bishop’s Mountain Sweet Berry Farm stand last Saturday. He pulled out a giant stalk of lettuce that was naked except for a birdlike plume of leaves at the top. “You eat the stalk,” explained Bishop, “but make sure you peel it first.” Well-known chefs Dan Barber and Wylie Dufresne were using it. Chef Barber of Blue Hill and Blue Hill at Stone Barns in Pocantico Hills, New York, was quick to give credit to Jack Algiere, the Stone Barns Center Four Season Farm Director, for what Barber calls the celtuse craze. Algiere remembers the day he first introduced celtuse to Barber’s kitchen staff as an almost magical moment of coincidence and synergy. It was 2005, a year after Barber’s Blue Hill at Stone Barns had opened, and Algiere was still experimenting with different seeds. He walked into the restaurant kitchen one day with a surprise: huge stems of Laotian stalk lettuce–also known as asparagus lettuce–looking just like what I’d bought at Bishop’s stand. The stalks were definitely new and unusual to everyone, except sous chef Adam Kaye, who had literally just walked into the kitchen himself from a trip to France. “Oh, I just had that,” said Kaye, and proceeded to show the crew pictures of the very same vegetable in Parisian markets. Algiere was given the seeds by his close friend William Woys Weaver, a food historian, professor, and seed breeder/saver. Algiere describes him as “a brilliant man with a lot of history in his mind…who shared things in his seed vault that he thought would be good to keep perpetuating.” Algiere was the right man to do it. At first Algiere had a hard time sourcing more seeds. The best he’s found are from Agrohaitai, a Canadian company specializing in Asian seeds. They sell three different types that Algiere either grows outside or in a greenhouse, allowing him to supply it year round. Celtuse is unusual in that it’s eaten in the bolting stage, unlike other lettuces, which are eaten in the vegetative state. The celtuse leaves can be a bit bitter, but not nearly as much as a head of romaine that’s gone to flower. Algiere loves the leaves in a salad. Although Algiere appreciates how juicy and crisp the celtuse stem is when raw, he prefers it either roasted or grilled, which brings out its nutty flavor. He’s actually tried to increase that nutty quality by adding nut pressings—what remains after making nut oils—to the soil. Meanwhile, Wylie Dufresne of WD-50 and Jon Bignelli, executive chef of Alder, Dufresne’s new East Village restaurant, are both enthusiastic fans of celtuse. “It’s really refreshing with just a scootch of bitter flavor,” says Bignelli, who makes a purée of it with white wine, clam stock, heavy cream, potatoes, shallots, and dill to serve with fried squash blossoms that have been stuffed with…<div …read more

Source: Epicurious

Discovering Arkansas's Startup Scene

By Erica Swallow, Contributor

After getting word that my home state of Arkansas was raising a number of hot startups, I hauled tail down South to get a peak at what the fuss was all about. At first, I was both shocked and confused that the slow, seemingly anti-tech state I had grown up in could be a hotbed for startups, but on my direct flight from New York to Northwest Arkansas it all began to make sense. …read more

Source: FULL ARTICLE at Forbes Latest

What Do Entry-Level Regional Pilots And McDonald's Workers Have In Common?

By John Goglia, Contributor Yes, the entry-level pilot at the controls of your flight may well be making close to the average pay of a McDonald’s or other fast food worker. The truth about regional pilot pay broke open with the crash of the Colgan Flight 3407, operating as Continental Connection, outside Buffalo, New York. Many frequent flyers were shocked to learn that the co-pilot on that flight was earning approximately $16,200 a year and commuting from her home in Seattle, Washington to her base in Newark, NJ to make ends meet. The night before her fateful flight, she slept in aircraft jump seats or crew lounges, hardly conducive to the proper rest needed to fly a jet aircraft. Sure enough, the NTSB found the probable cause of the crash to be pilot errors and further determined that both pilots’ performance was likely impaired because of fatigue. …read more

Source: FULL ARTICLE at Forbes Latest

How ParkWhiz Is Changing The Parking Industry

By Amit Chowdhry, Contributor

Parking is a $30 billion industry, which is ripe for disruption.  ParkWhiz is a Chicago based company that helps drivers book parking spots ahead of time.  These parking spots could be at places like baseball games or in large downtown cities, like Chicago and New York.  ParkWhiz CEO Aashish Dalal told me that he wanted to “change the status quo on parking.” …read more

Source: FULL ARTICLE at Forbes Latest

Why it May Take Madison Square Garden 10 Years to Reclaim Title of World's Greatest Music Venue

By Jesse Lawrence, Contributor

Until 1957, Brooklyn and New York had one of the best rivalries in all of sports.  Principally driven by the Yankees and the Dodgers, the boroughs fought like brothers looking to impress their parent city. With the exception of 1955, the Yankees always won, and then in 1957, as if they’d had enough, the Dodgers moved west.  For two generations, the rivalry lay dormant until the Nets brought back professional sports to Brooklyn last year.  With last week’s release of Billboard magazines top grossing music venues for 2013, the rivalry has moved beyond the teams to the venues themselves. …read more

Source: FULL ARTICLE at Forbes Latest

Despite Layoffs And Executive Departures, Coach Is Still A Label To Watch

By Lydia Dishman, Contributor

What a difference a year makes. The last time we checked in on Coach, the New York based leather goods brand was reporting soaring profits and steady revenue increases. Today, on the heels of less-than-stellar fourth quarter earnings, the company’s slashing 200 jobs and will lose several integral executives over the next few months. …read more

Source: FULL ARTICLE at Forbes Latest