When it comes to sweet and creamy treats, frozen yogurt has been dominating the field for quite a while now. First came the tart frozen yogurt revolution spearheaded by Pinkberry, Red Mango and all their ilk, and then came the second wave of do-it-yourself yogurt sundae bars like Sixteen Handles and Orange Leaf.
We had a great time at this year's Maker Faire! It was a bigger event than ever before, and even a little rain on Sunday didn't deter the crowds. We'll have video footage up soon, but in the meantime check out this photo gallery to get a feel for the Faire!
What have you made lately? In an increasingly digital world, we all get the urge to build something tangible – and it’s that impulse that led to the creation of the Maker Faire. Now in its third year, the Faire will bring hundreds of exhibitors to the New York Hall of Science this weekend for two days of building, hacking and repurposing.
Is pudding set to be the next big thing in dessert trends? New York Natural Pudding Co. founders certainly think so. They’re already stocking 30 local stores with their premium, old-school pudding in 12oz containers with flavors like French Toast and Salty Caramel.
The spiritual successor to New York’s High Line might be a little more underground– literally. This past weekend, we checked out a proof-of-concept demo for the Low Line, a proposed park to be built in an abandoned underground trolley garage on the Lower East Side. A system of solar collectors and reflectors would direct sunlight down from the surface, allowing trees and grass to grow in the cavernous space and creating a dreamlike outside/inside atmosphere.
Kombucha lovers – your wait is over. Last week saw the launch of NYC’s very first Kombucha bar. Aptly named the ‘Buch Bar, the new venture involves a team of Kombucha lovers from Dig In Seasonal Market and Kombucha Brooklyn who will be serving up 4 kinds of ‘bucha hooch in their Union Square location. From Kombucha bars to Kombucha cocktails, this is one healthy trend that continues to hold momentum.
Last night I headed out to the Flux Factory art space in Long Island City for the latest in their series of Deathmatch Debates, titled Is Small Big Enough? The question pertained to what are known as "urban interventions," projects in which designers, artists and urban planners create spaces and experiences that improve the quality of urban life.
Excess NYC is a waste-reduction project created by artists in Madrid and New York, and its aim is to minimize the amount of food thrown out in NYC. At the heart of the project is a four-wheeled, pedal-powered vehicle that carries bodega-style shelves of food as well as a composter for gathering waste scraps. It will travel to participating restaurants and stores around the city, gathering unwanted food that can be distributed for free in local parks or, if it's too far gone, composted and delivered to community gardens as fertilizer.
Not only will the cupcake trend just not go away, it now has a new twist… and one I have to admit, I like! New cupcake bar Prohibition Bakery is slated to open on Clinton Street with a menu full of booze-filled cupcakes. We’re talking single malt whiskey, Bailey’s, rum, pale ale, pinot noir… you name it! As if that weren’t addictive enough, they’ve also got options spiked with bacon, Nutella and… tobacco?!
Move over pizza cones, there is a new cone king in town, and he does NOT approve of your semi-melted cheese. Welcome Iconic Hand Rolls, a new grab-and-go sushi purveyor in the East Village where you can have Hiroko Shimbo whip up a fast-casual version of your favorite sushi bar specialties in a handheld cone format. With fusion rolls that incorporate ceviche and skirt steak, designed to be eaten on-the-go, who needs pizza cones OR Chipotle?