This is the story of a family business selling frankfurters-in-a-bun at Coney Island, a precinct of Brooklyn famous for its amusement parks.
Even before the tiny store opened in 1916, Coney Island’s illuminations were visible 30 miles out to sea. To inbound immigrants like Nathan Handwerker—a Polish Jew who in 1912 fled poverty, hunger and war—the glow whispered: “This is the land of opportunity.”
Handwerker—who died in 1974—made the most of every opportunity. His business, at its height, sold 75,000 hot dogs in a single weekend.
July 3, 2017 in Books, Memoir and Food, National Food
Tagged business, Coney Island, food, frankfurter, Gil Reavill, hot dog, Lloyd Handwerker, Nathan Handwerker, Nathan's Famous, quality
Dan Barber: “How had I assumed all those years that polenta smelled of nothing more than dried meal?”
Dan Barber is chef/co-owner of the Michelin-starred, farm-to-table New York restaurant Blue Hill, and also Blue Hill at Stone Barns (in upstate New York), where organic produce for the two restaurants is grown.
In addition, Barber is a man who knows how to tell a good story—a skill he puts to good use in The Third Plate: Field Notes on the Future of Food, published in 2014. (Acclaimed journalist Ira Glass, of This American Life, professes envy of Barber’s writing skills when he introduces him in the YouTube clip Beyond Farm-to-Table.)
Barber’s book opens with a yarn:
A corncob, dried and slightly shriveled, arrived in the mail […] Along with the cob was a check for $1,000.
It turns out that a seed collector had sent the cob, an heirloom corn dating back to the 1600s. Native Americans had cultivated that particular variety because of its flavour, and it was then adopted and enjoyed by colonists. But the frigid winter of 1816 killed the American plants; starving animals and people ate the harvested barn-stored cobs. The variety disappeared altogether from New England.
But in the 21st century, the seed collector traced this corn to a rare crop in Italy. That is the cob Barber now holds in his hand, along with a plea to grow it—and $1,000 to persuade him to accept the challenge.
January 3, 2016 in Books, Future Food, Spiritual Sustenance
Tagged Blue Hill, Dan Barber, farm to plate, flavour, health, industrial food system, local, organic, pleasure, Slow Food, sustainable