The tri-state area’s transportation and infrastructure leaders are gathered at the Waldorf Astoria today for the Regional Plan Association’s annual gala. For a few years now, the proceedings at the Regional Assembly have been haunted by the death of congestion pricing and bridge tolls in Albany, and lately the complete gridlock in Washington over a national transportation bill has weighed heavily as well. With large-scale transportation projects like the ARC tunnel falling by the wayside and funding streams for infrastructure getting weaker every year, there’s not much new stuff in the pipeline, at the regional scale, to get excited about (unless you get excited about boondoggles).
On the local scale, things are looking brighter. As NYC transportation commissioner Janette Sadik-Khan said at a morning plenary, “the innovation is happening in cities.” New York’s expansion of the number 7 line using value capture financing and L.A. Mayor Antonio Villaraigosa’s ambitious 30/10 transit plan were repeatedly cited as examples of how cities might move forward using new funding models.
Mayor Bloomberg headlined the morning schedule and briskly ran down his transportation and planning agenda, citing past achievements and future goals. A few notable quotes from his talk:
- “Bike lanes and pedestrian plazas have made our streets safer and livelier for everyone. Buildings in Times Square and Herald Square have more rent coming from the first floor than the entire rest of the building, because there’s so much foot traffic.”
- NYC quality of life “will get even better this summer when we launch a bike-share program that will be the largest in the Western Hemisphere.”
- Bloomberg noted that the city has accomplished most of the goals laid out in its long-term sustainability plan, PlaNYC 2030, in 2007. “The only things that haven’t happened yet are those that needed Albany” to move forward, he said, a not-so-oblique reference to congestion pricing. “There’s a lot left to do to put our regional transit system on a sound financial footing.”
Despite all evidence to the contrary, the mayor maintained that Governor Andrew Cuomo “understands the needs” that Albany must address. Bloomberg also singled out Cuomo’s major transportation appointments — Joe Lhota at the MTA and Pat Foye at the Port Authority — as great choices.
Lhota, who sat on the morning panel that included Sadik-Khan and two former Port Authority chiefs, revealed a few interesting tidbits about the future he sees for the MTA.
- Adjusting public comments he’d made earlier, to the effect that the MTA can’t afford new mega-projects in the next five-year capital plan, he said: “As far as big projects, I could see an extension of the 7 train down to 23rd Street and the West Side Highway, maybe not in the next capital plan,” but in the one after that. More urgent, he said, is to “start thinking about expanding the subway for the 21st Century. We need to improve throughput [i.e. run more trains on existing track].”
- As the panel was discussing the unfortunate consequences of having the NYC region’s transportation network carved up between a complex array of different governments and public agencies, Lhota said the new Metro-North service to Secaucus for Jets and Giants games could be something to build on. Coordination between agencies could allow more trains to run through Manhattan instead of stopping there, which would add capacity to the regional rail system. Lhota has “had discussions with NJ Transit and Amtrak about future uses of Penn Station,” and said the details of agreements on everything from funding to labor would be devilishly complex.
- Lhota has had preliminary discussions with Deputy Mayor Robert Steel about using “forms of value capture” — special taxes on development, for example — to fund transit expansions.
There’s an interesting set of panels at the Regional Assembly scheduled for the afternoon. We’ll have more updates later today.
- Feds Won’t Rule Out Transit-Free Tappan Zee Loan; Schumer, Gillibrand: Fingers Crossed (LoHud)
- Ward: To Keep New York Working, Top Priority of Next Mayor “Has to Be the MTA” (Capital)
- Gridlock Sam and Brian Lehrer Wonder If Cuomo Understands Toll Proposal (Transpo Nation)
- Ratner Again Delays Review of Atlantic Yards Transportation Plan (AYR)
- Family and Friends Mourn Mike Rogalle, Killed By Driver Held Blameless By NYPD (DNA)
- Group Behind 14th Street Ped Plaza Seeking Proposals for Open-Air Food Market (DNA)
- MTA Counting on Vendor to Maintain Massive East Side Access Escalator System (WSJ)
- Markowitz Chief of Staff Scissura Chooses Chamber of Commerce Over Race for Beep (Bklyn Paper)
- Staten Island DA Dan Donovan Launches New Probe Into Working Families Party (Crain’s)
- Adios, Amigo: Kickback King Carl Kruger Sentenced to Seven Years (NYT)
- Laugh Track the Only Thing Missing From This Beverly Hills NUMBY Reel (Streetsblog LA)
- New York City Bike Thieves Have Zero Fear (Post)
More headlines at Streetsblog Capitol Hill
Mike Rogalle, the UPS worker struck while on the job in Lower Manhattan last week, has died.
No crime or traffic violation occurred at this fatal crash scene, according to NYPD and Manhattan District Attorney Cy Vance. Photo: WNBC
Rogalle was on the sidewalk near 15 Beekman Street at 4:39 p.m. on Tuesday, April 17, when the driver of a GMC SUV jumped the curb, striking him from behind. Witnesses described a horrific scene, with Rogalle trapped under the vehicle, his internal organs exposed, until he was freed by emergency responders. He was reportedly awake and talking when he was taken to Bellevue Hospital in critical condition. Rogalle died on Sunday. He was 58.
A resident of Teaneck, New Jersey, Rogalle reportedly worked for UPS for 39 years, 26 of them on the same route in the Financial District, where he was well-known and well-liked.
There were two adults and two small children in the SUV at the time of the crash, according to reports. The adult passenger, a man, was identified only as an FDNY inspector. The driver, an unidentified woman, was reportedly removed from the car by FDNY and placed on a backboard with a neck brace. All four people in the car were taken to New York Downtown Hospital, reports said.
Though all details point to a high-speed crash — it would be all but impossible to “lose control” of a vehicle, jump a curb, kill a pedestrian, injure yourself and your passengers while adhering to the city’s 30 mph speed limit — Downtown Express reports that NYPD found “no criminality.”
“How could you go fast here on these streets?” said a local to the Daily News. “There’s stop signs, there’s construction and congestion. Look at the height of that curb! How fast could she have been going?”
This fatal crash occurred in the 1st Precinct. To voice your concerns about neighborhood traffic safety directly to Deputy Inspector Edward J. Winski, the commanding officer, head to the next precinct community council meeting. The 1st Precinct council meetings happen at 6:30 p.m. on the last Thursday of each month at the precinct, 16 Ericsson Place. The officer we spoke with could not immediately confirm if tonight’s meeting would take place as scheduled. Call the precinct at 212-334-0640 for information.
In cooking, the process of clarification entails straining out extraneous muck from liquids so that they might be pure, clear and ideal for consumption. With this series on food terminology and trends we're attempting to do the same.
As food writers and reporters, we toss out a lot of terms – sustainable, pescetarian, free-range – and just assume that everyone's on the same page. If they're not, the conversation suffers, and we can't have that, now can we?
Here's a round-up of concepts and words we've explained thus far.
- Much a goo about 'pink slime'
- How sprouts get salmonells
- What does farm to table mean?
- What's the deal with gluten?
- What is high fructose corn syrup?
- How is GMO food labeled?
- What is “genetically modified” salmon?
- What is “sustainable” seafood?
- What does “pasteurized” mean?
- What do “free-range,” “cage-free” and “organic” mean in terms of eggs?
- What is a CSA?
- What is a vegan, pescetarian, vegetarian – and what do they eat?
- What do and don't Orthodox Jews, Catholics, Muslims and other people of faith eat and why?
On the menu next – more on "organic," what "all-natural" means (or not) and…you tell us. Is there something you'd like to see clarified? Let us know in the comments below, and we'll do our best to define.
This weekend on "Sanjay Gupta MD," Dr. Gupta takes a critical look at sugar and the impact it has on our bodies. Don't miss the in-depth investigation Saturday at 4:30 p.m. ET, and Sunday at 7:30 a.m. ET on CNN.
Pushing her meal cart into the hospital room, a research assistant hands out tall glasses of reddish-pink liquid, along with a gentle warning: "Remember, you guys have to finish all your Kool-Aid."
One by one, young volunteers chug down their drinks, each carefully calibrated to contain a mix of water, flavoring and a precisely calibrated solution of high fructose corn syrup: 55% fructose, 45% glucose.
The participants are part of an ongoing study run by Kimber Stanhope, a nutritional biologist at the University of California, Davis. Volunteers agree to spend several weeks as lab rats: their food carefully measured, their bodies subjected to a steady dose of scans and blood tests. At first, each volunteer receives meals with no added sugars. But then, the sweetened drinks start showing up.
Read – Soft drinks: Public enemy No.1 in obesity fight? and How I kicked my Coke habit
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Beer lovers, rejoice. Whiskey drinkers, celebrate. Pork fat fans, this is your moment. All the things you thought were unhealthy can actually help you lose a ton of weight.
Well, not exactly. This isn’t an ad in the back pages of a sketchy magazine. All these things are still not good for you when you eat and drink them in large quantities. And don’t stop eating your blueberries and strawberries if you want to boost your brainpower.
Still, there’s some surprising good health news for anyone who wants to wash down their lard-topped popcorn with a beer and a shot of whiskey.
Beer: The Problem-Solver
Question: Who’s better at solving brainteasers, men who are sober or men who have drunk two pints of beer? According to research from the University of Illinois, the drinkers are the winners. (That sound you hear is every guy I know cracking open a beer right now in self-righteous satisfaction.) Not only did the drinkers solve 40 percent more problems than the nondrinkers, they solved their problems faster: 12 seconds compared to the nondrinking 15.5 seconds.
Pork Fat: The Bad Cholesterol Fighter
"Pork fat is not only useful, but it is also good for us," says my new hero, Jennifer McLagan. She’s the author of the James Beard Award–winning "Fat: An Appreciation of a Misunderstood Ingredient". To back up her claim, McLagan's book includes a chart showing that 45 percent of pork fat is monounsaturated, which can help raise your HDL, or good cholesterol, and also can help lower your LDL, or bad cholesterol.
She also extols the benefits of frying in lard, because food absorbs less fat than if you fry it in oil. Lagan piles on the good news, arguing that "Diets low in fat, it turns out, leave people hungry, depressed and prone to weight gain and illness." To ensure readers' happiness, she includes recipes in "Fat", including one for euphoria-inducing bacon fat mayonnaise.
Whiskey: The Good Cholesterol Booster
If you’re looking for other celebratory ways to increase your good cholesterol levels and potentially decrease your risk of a stroke, grab a bottle of your favorite booze. And then drink in moderation. According to the Mayo Clinic, studies suggest that if you consume one alcoholic drink per day if you're a woman, or two drinks a day if you're a guy, you can increase your HDL cholesterol levels and also potentially decrease your risk of a stroke. But, cautions the Mayo Clinic, "If you don't drink alcohol, don't start just to try raising your HDL levels."
Popcorn: The Antioxidant Hero
You don’t need me to tell you that popcorn is popular with the high fiber crowd. Here’s more good news for anyone who’s trying to justify their next big bucket of (nonbuttered, non-oversalted) popcorn: New research from the University of Scranton suggests that a serving of popcorn is higher in antioxidants than some fruits and vegetables. Those antioxidants, known as polyphenols, are associated with helping to prevent cancer. They’re concentrated in popcorn’s husk, which is something to consider the next time it gets stuck in your teeth and you consider spitting it out.
More from Food & Wine:
Hi there. I'm Kat. You may know me from Daily Show writer Miles Kahn's popular screenshot above, or its subsequent appearance in countless blog posts such as Jim Romenesko's "Thank you, CNN!" or Videogum's "Tips for Solo Dining" or Jezebel's "We Just Really Want to Make Sure You’re Cool on the ‘Eating Alone’ Front." Oh, and now The Soup's "My Dinner With Entrée."
I'm sorry about ruining TV journalism for everyone while not looking anything like the world's most beautiful human, Beyonce, but I really do dig eating alone sometimes. On purpose, even. Not just because of my hideous deformities and "man face" (thank you, internet commenters!).
Not everyone enjoys solo dining, though, and that's such a shame to me. Plenty of people don't think twice about sitting alone in a restaurant, out of necessity or preference. Armed with a book, a phone, people watching or their own quiet thoughts, they're good to go.
For others, it's a source of intense embarrassment or anxiety, and that's what I went on CNN Newsroom to discuss in my weekly segment (previous installments of which addressed slavery in Ivory Coast cacao fields, antibiotics in beef and the impact of growing your own food). Earlier this week, my colleagues at CNN Travel had run a much-commented-upon piece about a site that pairs female business travelers with other women so they would not have to bear the discomfort of eating alone in a strange city. This story, frankly, depressed me – the politics and angst of the high school cafeteria writ large and a decade (or two or three) later.
The women interviewed admitted to skipping meals, hiding at dark tables in the back, or faking cell phone calls to avoid the scrutiny of other diners, who they felt perceived them as "sad, lonely spinster(s)" clearly out to ensnare unsuspecting gentlemen by sexily eating salad alone at the bar. The discomfort isn't gender-limited though; the Newsroom guest before me, a whip-smart, take no prisoners political analyst, flinched when I told him the topic. Though he travels the country extensively and alone for his job, he might brave a diner at lunchtime, but never a higher-end restaurant at night. The notion simply cowed him.
I'm lucky enough to have no qualms about walking into a restaurant anywhere on the shmanciness spectrum at any time of day and taking great pleasure in my meals. When I was 19 years old and trying to stitch myself back together after an excruciating breakup, a friend told me he thought that there was nothing in the world more intriguing than a woman eating on her own. Twenty years later, I still take that to heart . While I don't put a great deal of thought into how my fellow patrons are perceiving me, I do attribute other solo diners with a sense of self confidence, calm, and delight.
I have plenty of people I love in my life, but they may or may not share my food obsessions. That's okay; I don't need them to. My husband isn't keen on offal or intense spice, so I won't subject him to it. I could be working in a city where I don't know a soul. I may just wish to chill out with a nice Manhattan, a plate of oysters (that I don't have to share) and the comfort of my own company. I might just be hungry. I figured I could help empower someone who needed it.
My tips (in a less reductive form than one might guess from the screenshot):
Sit at the bar
This one is a slam dunk. You're not taking up a whole table and drawing a server's potential disdain with a lowered check total. A bartender can be a companion and ally if you'd like one, or a protective force if you're in need of such a thing. It's also a great way to chat with other patrons, or stare dreamily at the liquor collection, lost in your own thoughts.
Ask questions about the menu
Curious diners get great service. Per almost every front-of-house staffer I've known professionally or as a friend, they'll pay special attention to a person who seems genuinely curious about the food and drinks, and often bring them extra things to try. Bartenders and servers are humans, too – some of the best ones, even – and appreciate a friendly patron who actually values their opinion. If you do return to the place (and have tipped humanely), you'll be on the fast track to "regular" status.
Bring a book
As my friend Steven, a pro-level solo diner, says, a book is the universal symbol for "Please don't talk to me." If a woman is indeed concerned with being seen as a Dockers-chasing harlot, a book is a smashing defense (just no "Fifty Shades of Grey," please) – or an excellent distraction that can be easily be tucked aside if something entertaining arises. Or, if you are perhaps in search of a comely fellow Proust fan, that's a big ol' flag you can fly.
Use Twitter
This may not be for everyone, but as I wrote about a few months back after traveling for an uncle's funeral, if you're eating solo out of duty and not desire, there are worse things than having a social network in your pocket. While I'd sooner swallow a lobster pick than tweet at the table when there's company present or post pictures of my meal, if I'm alone, on occasion I'd like company. Because I write about food for a living, my online circles tend to be pretty dining-centric. I like to make the most of any meal opportunity I have while I'm in a new city, and chances are that one of my over 22,000 followers has a few recommendations that shouldn't be missed.
While it's not been exceptionally pleasant having my worth as a journalist, appearance or potential social appeal assessed by strangers and other media professionals on the internet, it's all part of the cycle, and it's helped at least one person.
A good friend and fellow journalist, Adam Robb, has recently become the caregiver of his very ill grandmother, and it's taken a toll. As he told me yesterday, he opened his Facebook to write me a note and vent a little bit. The first thing in his newsfeed was that screen grab. "I'm taking it as a sign from God I should take myself out to dinner tonight," he told me.
He went to Daniel Humm and Will Guidara's NoMad – one of the hottest new restaurants in New York City. He thoroughly enjoyed his meal. He ate alone.
Previously – How to eat alone at the bar, Grazing the bar and Dining solo on the road
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
The meaty madness of springtime grilling comes to a crescendo on Friday, April 27, with National Prime Rib Day – and really, is there any cut of meat more decadent and rich than a well-marbled prime beef rib?
Though the prospect of preparing the indulgent cut can be daunting, advice from experts like Steve Byrne of Tavistock Restaurant Group will have you firing up a perfectly cooked steak every time.
Five Tips for Prime Rib Supremacy: Steve Byrne
1. Prime rib grill master
"First thing to keep in mind is that prime rib, either the full piece or cut into steaks, needs to be at room temperature before it is given any heat. To get the grilling underway, heat your charcoal or gas grill to a minimum of 550 degrees Fahrenheit.
Next, brush your rib steaks with olive oil on both sides and season heavily with a mixture of 30% white peppercorns, 30% black peppercorns, 30% green peppercorns and 10% sea salt (rub the seasoning into the meat).
Place the steaks on the grill and sear for two minutes on each side, then place onto a rack six inches above the heat. Allow to sit for two minutes, then remove from the grill. Serve medium-rare."
2. Pan-blackened perfection
"Though many folks stick with the familiarity of the grill, pan-blackened prime rib is similarly delicious and surprisingly simple.
To begin, heat a cast iron skillet over a gas flame until it is almost red hot. Brush the rib steaks with olive oil. Rub two tablespoons of blackening spice and one teaspoon of ground habanero onto each side of the steak. Leave for 10 minutes.
Place the steak into the hot skillet for 1 1/2 minutes on each side, then place onto a plate and cover with a bowl. Leave for four minutes. Slice into 3/4-inch slices and serve with caramelized onions and crusty French bread (great for sopping up the juices!)."
3. Bring on the bone
"For the ultimate prime rib experience, leave the steak on the bone – the flavor-enhancing bones give you more of the full, mellow taste that makes prime rib such a favorite.
Take a four-bone piece of prime rib, brush with olive oil and rub with the same mixture of white peppercorns, black peppercorns, green peppercorns and sea salt used above (rub the seasoning into the meat and allow to sit at room temperature for one hour).
Heat a cast iron skillet over a gas flame until it is almost red hot. Sear the meat on all sides in the hot skillet until dark brown and caramelized. Heat your charcoal or gas grill to 250 degrees and place the seared rib onto the shelf of the grill so that it is not in direct contact with the grill.
Close the lid and cook for six hours. Place a roasting pan with one cup of water under the meat to catch the drippings. Turn the meat over every two hours. Remove from the grill and place on a platter, bones down, for 30 minutes to rest."
4. Super sauces and sides
"Hearty, flavorful sauces and sides work best to accentuate the meat. Keep it rustic with sauces like homemade red wine gravy or au jus, and sides such as oven-roasted celeriac and Yukon gold potatoes (crispiness is key here) or braised savoy cabbage."
5. And, don’t forget the wine
"The brilliant garnet color of Gauthier 2009 Pinot Noir offers a visual testament to the depths of its flavors. Full of roses and allspice, smoked cherry and baked cranberry, the robust wine stands up perfectly to prime rib.
A relatively recent addition to the wine world, Pinotage is grown in the Stellenbosch region of South Africa and offers another excellent pairing with prime rib. Expect flavors of mulberry, blackberry, and tobacco, often with rich spiciness and gamy nuances."
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
Stereotypes of Danish cuisine inevitably feature visions of streaky bacon and swirly pastries. But trail-blazing restaurants like the two Michelin-starred "Noma" have ushered in a fashion for so-called "New Nordic Cuisine" that has seen bon vivants straining their vocal chords in songs of praise.
Copenhagen, the stylish Danish capital, is leading the way in this North European culinary revolution. Indeed, the latest edition of the Michelin Guide awarded the city's restaurants an impressive 14 stars – more than any other of its Scandinavian counterparts.
But the city is also dotted with eateries for all occasions and tastes, offering more than just Michelin starred fine dining. Here is CNN's at-a-glance guide to Europe's new culinary capital.
Noma – For a foraged feast
Noma is hidden inside an 18th-century storage building that was once used to keep salt. Facing out onto the quiet waterways of Copenhagen Harbor, it's an unassuming location for a two Michelin star restaurant, regularly touted by industry experts as the best in the world today.
René Redzepi, founder and head chef, has been wowing foodies ever since Noma's relatively recent emergence, with his extraordinary emphasis on local and foraged food, showcasing the cuisine of the cold North Atlantic.
"Vegetables in soil" offers perhaps the most illustrative and notorious example of Redzepi's agrarian-focused philosophy. Locally sourced baby carrots, radishes, leeks and celeriac are served on a bed of "soil", which is in fact a combination of malt flour, hazelnut flour, melted butter and beer.
Noma's interior echoes this earthy outlook. Rustic wooden beams extend between the white-washed walls, and food is served on bare dark oak tables.
Those with time on their hands should opt for the 12-course "Noma Nassaaq" taster menu. The four-hour degustation begins with a platter of sea-buckthorn with pickled rose-hip petal, and culminates in a Jerusalem artichoke sorbet with apple, shortbread and chocolate discs, taking in a cosmic array of Nordic delights in between.
Read – Eat your way around Copenhagen, Europe's new culinary capital
Looks like Bicycle Habitat isn’t the only shop with celebrity status. Check out who stopped by 718 cyclery (254 3rd Ave, Gowanus, Brooklyn)
O.G. himself, Ice-T, shooting an episode of Law and Order, SVU.
Here is owner Joe Nocella’s attempt at capturing the scene:
Joe said Ice-T said his shop was the “Mercedes F*&king Benz of bike shops.” Then started asking him about fixed gears and how to avoid potholes. Joe also mentioned how gracious everyone was in the cast and crew.
Sweet…this Sh*t really laid my foundation for a love of hip-hop, not to mention it was videos like these and MTV raps that made me want to move to NYC even more.
Yoga Local NYC:
