Closing of East Village Pork Store Causes Polish Homemaker to Clutch BosomDumbo: Not only will cookbook author and multiple James Beard Award winner Rozanne Gold be a guest host at Tuesday night’s food benefit for the American Cancer Society, there’ll also be lots of New York brews. [American Cancer Society]
East Village: Fifty-year-old Kurowycky Meat Products Inc., known for its sausages and internal smokehouse, closes, and a Polish homemaker, dismayed, clutches her bosom. [NYT]
Midtown West: Appreciating modern art just got easier: MoMA’s got a brand-new (seasonal) bar. [NewYorkology]
Park Slope: Store owner harassed for putting the word “arena” in the name of his new bagel shop, as suggested by his teenage children. [NYT]
Red Hook: 360 should reopen structurally upgraded, but mostly unchanged, though even the owner’s not sure when. [VV]
Left Behind: Contemplating a City Without Trans Fat
With the Bloomberg administration threatening to banish trans fats from the city’s fry pans, we’re being faced with a question we hoped we’d never have to ask: What does a city cuisine stripped of this magical substance taste like? The news isn’t good — at least, not for gluttons. Vegetable shortening, trans fat in its purest form, has a higher smoking point than oil, which means juicier, less greasy food. The shortening also leaves a rich umami, or savory, mouthfeel. But how will this play, meal to meal?