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Scientists ​Pretty Sure Humans Could Eat Food Grown in Martian Soil

This could be you!

First NASA turned the International Space Station into a farm-to-table neo-bistro, and now the Dutch want to live the modern-farmer lifestyle on Mars. A group of scientists from the Netherlands' Wageningen University and Research Center managed to grow plants in simulated Martian soil earlier this year, and they've found that those crops are safe to eat. Martian soil contains much more toxic heavy metals than dirt on Earth, and the scientists feared that the plants grown on Martian soil would absorb enough of these metals to become dangerous to consume. But the four crops they tested — peas, radishes, rye, and tomato — are safe to eat, and some had even lower concentrations of metals than they usually do.

However, the results haven't withstood the rigor of peer-testing and the soil was not actually from Mars but just an approximated version, created from chemical tests conducted by orbiters and landers. The research, it turns out, was backed by the space-colony hopefuls behind the MarsOne project, but ecologist Wieger Wamelink is more interested in the benefits for Earth. In a time of growing concerns over the readily apparent effects of climate change on the food chain, the ability to grow crops in a soil that would've been deemed insufficient before could prove pretty useful.

[Washington Post]

Read more posts by Chris Crowley

Filed Under: the future, innovation, mars, space

POSTED JUNE 27, 2016 8:50 PM
Another Restaurant Bites the Dust on Clinton Street

So long.

Four-year-old Yunnan BBQ — Erika Chou's critically acclaimed Chinese restaurant (formerly known as Yunnan Kitchen) — has closed. Fortunately, Chou already has another project in the works, which she says is "Chinese-centric but with a little more range" and located on the Upper East Side.

Clinton Street is becoming infamous for its closings: wd~50 famously shuttered in 2015, the 71 Clinton address is often said to specifically be "cursed," and C&C Prosperity Dumpling and Ed's Lobster Bar have somewhat recently closed, to name just a few. Still, there's no slowing down Clinton St. Baking Co.

[Eater NY]

Read more posts by Sierra Tishgart

Filed Under: closings, clinton street, lower east side, new york, yunnan bbq

POSTED JUNE 27, 2016 8:45 PM
A Talented Pastry Chef Will Open a New Bakery in the Rockaways

Who could resist peanut-butter pretezl cookies?

Over the last decade, Tracy Obolsky has established a place for herself among the upper echelons of New York's pastry world. A laid-back surfer who accidentally fell into the kitchen life, she's made ice cream with Nick Morgenstern at the General Greene and worked in kitchens including Esca, North End Grill, and Cookshop. Now Obolsky has left the Manhattan dessert circuit to open a bakery in the Rockaways.

Her latest project is located in Averne on the northern side of the peninsula. It will be called Rockaway Beach Bakery, and Obolsky plans to open, in some capacity, in a couple of weeks. (She doesn't want to share the exact address just yet, but equipment nevertheless is being delivered starting tomorrow.) When she's up and running, she'll offer wholesale baked goods for local businesses and have a takeout window, which will open at 6 a.m. to peddle coffee and biscuits for local fisherman. She'll also drive a VW van to the beach to sell sandwiches and pastries, which will maintain her trademark mix of familiar and innovative. Think: peanut-butter pretzel cookies, and salted-honey croissants.

This, actually, is just one of two projects Obolsky will work on. She also plans to collaborate with Whitney Aycock — New York's very own pizza nazi — in the same space on a project and will whip up things for him like Cap'n Crunch–Rice Krispie treats and a Fernet Branca–infused shortbread cookie.

Opening in an out-of-the-way neighborhood like Rockaway might seem risky, but Obolsky sees it as filling a void: "There really isn't anything else out here," she says, adding that Dunkin' Donuts is basically the only option for coffee in the Averne area at the moment. "I'm going to be doing a lot of bread, and there's not really anywhere you can get fresh croissants or sourdough bread or anything like that."

Read more posts by Chris Crowley

Filed Under: coming soon, new york, tracy obolsky rockaway beach bakery, whit's end, whitney aycock

POSTED JUNE 27, 2016 7:40 PM
This 3-D Food Printer Actually Makes Pizza So You Don’t Have To


Who really wants to go to all the trouble to make ravioli and pizza from scratch anyway? 3-D printing has finally come to your dinner table. And this nifty little iteration called "Foodini" even makes pizza and pasta. Take a look at this crazy little thing in action.

Produced by Adam Banicki, written by Cait Munro.

Read more posts by Adam Banicki and Cait Munro

Filed Under: 3d printed food, 3d printing, cooking, gadgets, pizza

POSTED JUNE 27, 2016 7:25 PM
Bergen Hill Relocates to Noho With a Seafood-Heavy Menu

New digs, new menu.

A sign of the times: Carroll Gardens neighborhood favorite Bergen Hill has moved to Manhattan's Cooper Square, because owners Ravi DeRossi (of Death & Co, among other spots) and Daniel Kessler (Interpol's guitarist) wanted more space. With the move comes a revamped menu from chef Anthony Mongeluzzi, who's now focusing on seafood and vegetables. His menu includes langoustine with egg-yolk carpaccio, hamachi with white-soy ponzu, and an earthy fennel hummus — summery dishes that you'll want to eat right now. Plus, Charlie Bird's Robert Bohr and Grant Reynolds have curated the wine list. Take a look:


Hen of the woods with mushroom purée, kohlrabi, and pickled hon shimeji. Photo: Liz Clayman


Black bass with tomatillo, radish, smoked pickled ramp ponzu, and chives. Photo: Liz Clayman


O​ctopus with onion purée, farro, broccolini, raisin, and harissa vinaigrette. Photo: Liz Clayman


Chef Mongeluzzi. Photo: Liz Clayman


Kessler and DeRossi. Photo: Liz Clayman


The restaurant seats 46. Photo: Liz Clayman

Menu [PDF]

Bergen Hill, 64 Cooper Square, no phone

Read more posts by Sierra Tishgart

Filed Under: reopenings, bergen hill, cooper square, new york, noho

POSTED JUNE 27, 2016 5:24 PM
The Williamsburg Whole Foods Will Open on July 26

Whole Foods signed the lease in 2012.

Four years after signing a deal for its 238 Bedford Avenue space, Whole Foods' giant glass box of a Williamsburg grocery store will open at 9 a.m. on July 26. Along with the usual café and assortment of prepared foods, the bi-level, 51,000-square-foot market will be home to a location of Luke's Lobster's Tail Cart, where you can get skewered lobster tails to nibble on while perusing the latest in vegetable-infused waters. Fittingly, the café will be attacked with breads and sticky buns from counterculture pizzeria turned billionaire's plaything Roberta's, which debuted its now-expansive frozen-pizza business at the chain's Gowanus location. The opening is the latest stage in Williamsburg's total transformation into a hive of cool brands, with J.Crew operating a shop nearby, Apple set to open its own store down the street, and Whole Foods nemesis Trader Joe's opening its own location a few blocks away. Hordes of shoppers are certain, and the chain's arrival certainly won't mitigate the surging retail rents along its corridor of Bedford Avenue, already Brooklyn's most expensive place to set up shop.


Read more posts by Chris Crowley

Filed Under: the chain gang, grocery wars, new york, whole foods, williamsburg

POSTED JUNE 27, 2016 3:15 PM
Here’s a Tiny Coffee Press That Can Brew Anywhere


It's called the Cafflano Kompact, and it fits in the palm of your hand.

Produced by Kenny Wassus, written by Cait Munro.

Read more posts by Cait Munro and Kenny Wassus

Filed Under: cafflano, coffee, gadgets, twin peaks

POSTED JUNE 27, 2016 1:55 PM
12 Session Beers That Are Perfect for Summer Guzzling

These beers match memorable flavor to moderate alcohol.

A decade back, craft beer was aligned with aggressively flavored, often boozy stouts and India pale ales. Although a welcome change from fizzy mass-market lagers, these intense beers were not the sort to drink, well, all day. So that drinkers needn’t sacrifice taste and aroma for lower alcohol by volume, brewers have embraced session beers, so-called because you can down several in a drinking session. Led by Founders All Day IPA’s success, the catchall category — the commonality is the beers are generally less than 5 percent ABV — encompasses ­formulations from tart sours to rustic Belgian saisons, snappy pilsners, and fragrant IPAs. They match memorable flavor to moderate alcohol, making them suited for any hot-weather occasion that demands a couple of cold ones. Here are a dozen session beers to sip (and sip again) this summer.

Photo: Bobby Doherty/New York Magazine

1. Threes Brewing Vliet (5.2 percent ABV)
Believe pilsners are bland? The Brooklyn brewery’s crisp, floral Vliet (a Dutch term for “flowing water”) serves as a briskly herbal rebuttal.
$5 for 12 ounces or $18 for two liters at Threes Brewing (333 Douglass St., nr. Fourth Ave., Gowanus; 718-522-2110).

2. Flagship Brewing Co. Pastime Summer Ale (4.8 percent ABV)
The Staten Islanders’ snappy, subtly sweet seasonal is a golden ode to Australia’s earthy, melonlike, and aptly named Summer hop.
$2.79 for 12 ounces at Bread & Honey (941 Eighth Ave., nr. 56th St.; 212-245-0007).

3. Evil Twin Brewing and Intangible Ales Sour Bikini (3 percent ABV)
With cutting acidity and an aroma mobbed with lemons and grapefruit, the elegantly zesty quencher might elbow aside mimosas as your brunch eye-opener.
$2.75 for 12 ounces at Covenhoven (730 Classon Ave., nr. Park Pl., Crown Heights; 718-483-9950).

Photo: Bobby Doherty/New York Magazine

4. Other Half and Bunker Boogie Board Stuntz (4.5 percent ABV)
The beachy, easy-drinking Brooklyn-Maine collaboration contains waves of tangerinelike Mandarina Bavaria and tropical, peachy Mosaic hops.
$6 for 16 ounces at Other Half (195 Centre St., nr. Court St., Carroll Gardens; no phone).

5. Victory Brewing Company Cage Radler (3 percent ABV)
The barely boozy offspring of lager and lemonade could be considered grown-up Gatorade. Radler is German for “bicyclists,” for whom the blend was first invented.
$2.50 for 12 ounces at Hops & Hocks (2 Morgan Ave., nr. Flushing Ave., Bushwick; 718-456-4677).

6. Bell’s Oatsmobile Ale (4.3 percent ABV)
Oats imbue the dainty pale ale with an unusually full body and light creaminess, complemented by fragrances of ripe mangoes and peaches.
$2.59 for 12 ounces at Noble Grains NYC (313 E. 95th St., nr. Second Ave.; 212-996-2337).

Photo: Bobby Doherty/New York Magazine

7. Brooklyn Brewery American Ale (4.5 percent ABV)
British malts merge with floral, earthy Pacific Northwest hops to create a smooth ride best parked aside grill-hot hamburgers.
$12 for six 12-ounce cans at Bushwick’s Fine Fare (1305 Myrtle Ave., nr. Central Ave., Bushwick; 718-455-1551).

8. Captain Lawrence Effortless Grapefruit Session IPA (4.5 percent ABV)
The decade-old Westchester brewery amplifies its session IPA’s hop-derived citrus aroma and fragrance with the judicious addition of grapefruit.
$19 for 12 12-ounce cans at Brooklyn Beer & Soda (507 Flatbush Ave., nr. Lefferts Ave., Prospect-Lefferts Gardens; 718-622-8800).

9. Sierra Nevada Otra Vez (4.5 percent ABV)
California-grown prickly-pear cactus and grapefruit update Germany’s sour, salt-licked gose (pronounced goes-uh). The lightly tart, tangy crusher will win over margarita fans.
$23 for 12 12-ounce cans at Carmine Street Beers (52A Carmine St., nr. Bedford St.; 212-633-2337).

Photo: Bobby Doherty/New York Magazine

10. Stillwater Artisanal Extra Dry (4.2 percent ABV)
Sake rice turns the itinerant brewer’s Japanese-inspired saison as dry and crackling as kindling. Serve it with sushi and heat waves.
$3 for 16 ounces at Astoria Bier & Cheese (34-14 Broadway, Astoria; 718-545-5588).

11. Founders All Day IPA (4.7 percent ABV)
The Michigan-made IPA’s massive citrusy pop and major affordability make it ideal for beach coolers and BBQs alike.
$23 for 15 12-ounce cans at Murray’s Cheese (254 Bleecker St., nr. Cornelia St.; 212-243-3289).

12. Jack’s Abby Leisure Time (4.8 percent ABV)
Made by a sibling-run Massachusetts brewery specializing in lagers, hazy Leisure Time is delicately spiced with lemongrass, orange peel, chamomile, and coriander.
$2.29 for 12 ounces at St. Gambrinus Beer Shoppe (533 Atlantic Ave., nr. Third Ave., Boerum Hill; 347-763-2261).

*This article appears in the June 27, 2016 issue of New York Magazine.

Read more posts by Joshua M. Bernstein

Filed Under: summer guide 2016, beer, new york magazine, session beers

POSTED JUNE 27, 2016 1:00 AM
Silicon Valley Start-Up Working to Create a World Where All Pizza Is Cooked by Robots

A former executive at Zynga — the company responsible for FarmVille — says he's now fixed his "disruptive" gaze on the outdated pizza-business model. The future of pie delivery, argues Valley insider Alex Garden, is being pioneered by robots at his Zume Pizza, and Bloomberg got a look inside the new company. The process seems to involve a team of enormous and very expensive-looking robots preparing pies that then get baked by a giant bank of ovens en route to customers.

One of the robots (her name is Marta) expertly spreads sauce "perfectly but not too perfectly, so it looks just like an artisan product." Another, named Bruno, then "gently, without disturbing it," moves the pizza into an 850-degree oven to prebake. Traditional humans are still required for tasks like sprinkling cheese, driving the delivery truck, and walking sealed boxes to customers' doors, but these seem like minor obstacles, really. After all, even Domino's has robots that warm pies on the road, and military-grade robots that vigilantly hunt down customers using GPS. Pizza seems the ripest for full automation within fast food, so it's safe to assume the whole industry is steadily moving toward the all-robot business model.

Right now, Zume's pies only appear to be available in Mountain View (of course), but Garden warns his company is targeting massive chains like Domino's and Pizza Hut, which he says he'll be able to dethrone by offering "the best-tasting pizza in the country delivered in 15 minutes for the same price as any of the other chains."

As Bloomberg points out, there's "a lot of profit in robot-made pizza." Just envision one of the major pizza franchises but with "virtually no" humans, Garden calmly instructs everyone. "It would be like Domino's without the labor component. You can start to see how incredibly profitable that can be."


Read more posts by Clint Rainey

Filed Under: the future, domino's, pizza, robots, zume pizza

POSTED JUNE 24, 2016 8:10 PM
Japanese Chain Debuts Predictably Bonkers Ghostbusters Burgers

Looks pretty frightening.

People in Japan finally know who to call for a Ghostbusters burger. J.S. Burgers Cafe, part of a chain of eateries run by Japanese retailer Journal Standard, has unveiled a themed menu tied to the new movie's release that is predictably better than America's only Ghostbuster-themed foodstuff (Hi-C Ecto Cooler, of course). The limited-time offering has four tie-ins, starting with the G.B. Burger, a specimen that might be the first logical use of black-bun technology. It's got a layer of purple cabbage, and according to Fashionsnap, the patty gets a ghastly black-olive-and-anchovy-paste treatment.

As for the sides, there's something called "Black Chili Chips," whose namesake topping involves a much poorer use of the trick of dyeing ingredients a jet-black hue:

Photo: J.S. Burgers Café

Or slake that thirst with a Slimer smoothie that goes full ectoplasm. Ingredients include something vaguely dairylike and perhaps a blended hearty green of some kind, plus kiwi chunks and, for no good reason at all, burger-shaped snacks and candies on top.

Photo: J.S. Burgers Café

Dessert is this so-called "Marshmallow Mad Burger," a mountain of a food product swimming in Oreos. Also, it oozes a sickly red goo:

Photo: J.S. Burgers Café

It'd no doubt bring tears of joy to the Stay Puft mascot's eyes, assuming the new Ghostbusters team actually re-conjures that homicidal marshmallow maniac.


Read more posts by Clint Rainey

Filed Under: tie-ins, ghostbusters, j.s. burger cafe, japan

POSTED JUNE 24, 2016 7:10 PM


9th annual Great American Barbecue & Beer Festival hits Downtown Chandler, AZ, on 3/24
[Sponsored Post / Press Release:] date: SATURDAY, MARCH 24th ​ time: NOON – 10 PM ​ location: Dr AJ Chandler Park, 178 E Commonwealth Ave Chandler, AZ 85225 Professionally produced by HDE Agency, The 9th annual Great American Barbecue & […]

POSTED MARCH 23, 2018 9:18 PM
Cider Summit returns to San Francisco’s The Presidio on April 14th
[Sponsored Post / Press Release:] Region’s largest cider tasting festival brings together top cidermakers and nearly 200 ciders from around the world; tickets on sale now (San Francisco, CA) – Cider Summit SF is excited to announce the date for […]

POSTED MARCH 23, 2018 8:17 PM
GoodLife Evil Sister Double IPA hits bottles and draft year-round starting in April
(Bend, OR) – Expanding our packaged beer offerings, GoodLife Brewing is excited to announce the release of Evil Sister Double IPA in bottles and they will be available year round. Evil Sister Double IPA is created from taking the malt […]

POSTED MARCH 23, 2018 12:31 AM
Angel City Brewery announces Q2 beer releases incl. Barreljuice, Barreljuice, Barreljuice
From barrel-aged to kettle-soured styles, Angel City Brewery utilizes innovative brewing techniques and locally sourced flavors to introduce an abundance of new beers this spring. (Los Angeles, CA) – California: the land of the future, with self-driving 18-wheelers, growing artificial […]

POSTED MARCH 22, 2018 9:43 PM
Ska Mexican Logger returns on April 4
(Durango, CO) – Mexican Logger will be available at Ska Brewing’s World Headquarters in Durango on Wednesday, April 4, where you can catch Buster’s Ghost live at 5pm and pick up the season’s first 6-packs of this beloved craft lager. […]

POSTED MARCH 22, 2018 9:09 PM
Full Sail Citrus Maxima Pale Ale just released
One Sip and Citrus Maxima Will Be Your Main Squeeze Full Sail’s new tart and juicy citrus pale ale hits shelves this month (Hood River, OR) – Here at Full Sail Brewing Co., when life gives us citrus, we make […]

POSTED MARCH 22, 2018 8:53 PM
Maine Brewers’ Guild to host third annual New England Craft Brew Summit
Sponsorship opportunities available for premier brewing industry event (Portland, ME) – Following up on their 2017 success, the Maine Brewers’ Guild will host the third annual New England Craft Brew Summit, on March 29, 2018, at Holiday Inn By the […]

POSTED MARCH 22, 2018 8:40 PM
Wachusett Mass Soul IPA and Wally Junior Session IPA join year-round portfolio
(Westminster, MA) – As the craft beer market continues to evolve, Massachusetts-based Wachusett Brewing Company is introducing two new year-round beers to complement their existing portfolio. The first new entry, Mass Soul, is a modern, tropical style IPA. Featuring Galaxy, […]

POSTED MARCH 22, 2018 8:22 PM
Down The Road GoopMassta Session IPA can release set for Friday, March 23
(Everett, MA) – The first release in our brand new Virtuoso Series celebrating breakout artists from around the world Anyone who has visited Down The Road Beer Co’s taproom knows that we’re about more than just faeries and monsters. The […]

POSTED MARCH 22, 2018 7:40 PM
St. Bernardus Wit Ale now available in 11.2 fl. oz. cans
(Jupiter, FL) – D&V International, Inc. premier importer of specialty beers from Belgium and Poland and the exclusive importer of the Brewery St. Bernardus product line is pleased to announce that the award winning St. Bernardus Wit Ale is now […]

POSTED MARCH 22, 2018 5:06 PM

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