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This article discusses the lingering presence of outdoor dining sheds in New York City, which were constructed during the early days of the Covid-19 pandemic to support the struggling restaurant industry. These structures, which were once widespread across the city, allowed customers to eat outdoors when indoor dining was restricted. However, as winter arrives, the sheds are no longer welcome and must be torn down and stored. While some argue that the sheds disrupt traffic and create noise and litter, others believe that dismantling and reconstructing them would be too expensive for restaurant owners. The sheds serve as a reminder of the efforts made to maintain a sense of normalcy during the pandemic. [Extracted from the article]

Reports that throughout New York City, at specialty food stores selling everything from caviar to cake, New Yorkers formed lines in order to purchase food for the traditional Christmas Eve dinner. Frantic rush as shoppers stocked up for a full weekend of holiday cheer; Several shoppers enjoying the crush and communal feeling of a long holiday line.

Features Joyva Corp., a sweets manufacturer based in Brooklyn, New York City. Company history; Sesame seed-containing products manufactured by the company; Target markets.

Features various smoked salmon labels available in New York City. Blue Hill Bay label from Acme Smoked Fish; Cold-smoked Baltic salmon at Fairway markets; Salmon prices.

Discusses the highlights of the Manhattan Ocean Club restaurant located in Manhattan, New York. Offer of seafood cookery; Cookery specialties for crab, shrimps, fish and oysters; Product freshness; Variety of sauces and dips; Prices; Chef Craig Koketsu.

Features several pizza stores in New City. Bettola at Amsterdam Avenue; Bread Tribeca; L'Asso; Vento; Franny's.

Focuses on the increase in the appeal of specialty food stores in New York City. Reason of commercial building managers for wanting to instal attractive food stores in retail spaces; Approaches for avoiding cooking odors; Economic impact on the neighborhood.

Features the Ici restaurant in Brooklyn, New York City. Atmosphere; Service; Sound level; Recommended dishes; Wine list; Price range; Hours; Reservations; Credit cards; Wheelchair access.

Features the Maia restaurant, which serves Turkish food, in East Village, New York City. Best dishes; Price range; Credit cards; Hours; Wheelchair access.

Features several French restaurants in New York. La Bonne Soupe; Capsouto Freres; Gavroche; Jacques Brasserie; Jubilee 51; Mix in New York.

Reports on bakery company Panera Bread Co.'s plan to expand in New York City. Target number of branches to be opened in Manhattan; Expansion strategies.

Reports on the popularity of fig products at the 2004 Fancy Food trade show at the Jacob K. Javits Convention Center in New York. Introduction of Dalmatia Imports' Dalmatia Fig Spread; Napa Valley Harvest's caramelized onion and fig spread; Palette's Peppered Black Mission Fig Preserve from Canada.

Provides information on restaurants in New York City. Inclusion of Danny Ng; Nina's Argentinea Pizzeria; Stone Park Cafeé; Zabb Thai; Brasilia Grill.

A correction to a article about a new style of casual Indian restaurants in Manhattan, New York, published in a previous issue of the periodical, is presented.

The article offers information on Andrew Walcott, an Air Force veteran who opened his Caribbean soul food inspired restaurant Fusion East in Elton Street in East New York area. Information given include the food offerings of the restaurant, how Walcott started and opened the restaurant, and his advice for people who is thinking to start a business.

The article reports that New York City restaurants find food quality suffering under the new trans fat ban. Food service analyst Joseph Pawlak says that food prices could go up as restaurants replace cheap trans fat with better tasting, more expensive oils. Restaurants are also having to create new recipes to remove trans fat from baked goods and frozen foods.

The article discusses the New York City trans fat plan which may set nationwide precedence for oil changes in restaurant food preparations in the United States. New York City health department regulations require all trans fat removal from food items offered to the public. The plan is opposed by the National Restaurant Association. Oil tests of McDonald's Corp. and Burger King Holdings Inc. are cited.

The article discusses the popularity of New York food in Tokyo, Japan. H&H Bagels, Dean & DeLuca, the Grand Central Oyster Bar, Il Mulino, Doughnut Plant, and Nathan's Famous have all opened locations in Tokyo. Starbucks was one of the first American companies to open outlets in Japan, where they now have over 600 locations. Other cultural phenomena coming from New York, such as television programs and fashion, are also popular in Japan.

The article focuses on Trader Joe Co. food stores, which is opening its first store in New York City on March 17, 2006. The article includes comments from the company's vice president Matt Sloan. According to the author, the company sells inexpensive but unusual products such as wild blueberry juice, Sicilian extra-virgin olive oil and frozen chicken-lemon grass spring rolls. The author analyzes the company's corporate culture. INSETS: The Last flight of the Tortilla chip;Joe's Draws.

The article discusses new information regarding the strange, syrup scent that descended on parts of New York City and New Jersey during the fall of 2005. Comments from Michelle Collins, whose blog is credited for first writing about the smell, are included. Charles Sturcken, a spokesman for the environmental protection agency, says the source of the smell is food processing.

Features several restaurants in New York City. Quality of the food service at Adrienne's Pizzabar; Ambience of Skyway; Menu design of Pukk.

The article informs that twelve exporters from three Caribbean countries treated participants to a tasty tour of the Caribbean at the 49th Summer International Fancy Food & Confection Show at the Jacob Javits Convention Center in New York from July 10-12, 2005. Some of the region's most outstanding exporters promoted a wide range of indigenous and exotic Caribbean food and beverage products at the show. The Caribbean Pavilion housed companies such as Matouk International, Angostura Ltd., K.C. Confectionary Ltd., S.M. Jaleel & Co., Chief Brand Products, VAP Ltd., De LaGrenade Industries, Central Food Packers, Tropical Choice Ltd., West Best Food, J. Martinez & Co., and Jampro.

This article reports that there is a growing movement in Harlem, New York City, to eat fresh and healthy. The rebels bucking the fast-food flood are community-supported agriculture groups like the Sustainable Organic Uptown Local (SOUL), a food cooperative that delivers a bounty of fruits and veggies fresh from upstate farms to Harlem residents at affordable prices. Vanessa Cabrera, coordinator of the 2-year-old co-operative store, that's a child of FoodChange, the nutrition and financial health organization, notes that the proliferation of fast-food places and few supermarkets where residents can purchase quality, organic produce makes residents travel outside of their neighborhoods to patronize high-priced marts like Fairway and Whole Foods.

Focuses on New Yorkers who shop for food using online site FreshDirect. Why people like Krista Whetstone have opted out of supermarket shopping; Success of FreshDirect; Why FreshDirect has survived, where its predecessors have failed; Plans for expansion; How online shopping has taken hold in urban areas nationwide; Why New York City is an ideal environment for online grocery shopping; Information on the company; Survey findings that few people anywhere seem to enjoy grocery shopping. INSET: Buying Like a Chef Is a Click Away, by Florence Fabricant.

The article offers information related to food industry in New York including the new cheese shop Wedge owned by Kate Blumm and Michael de Zayas in Brooklyn, the Pacific clams sold at All Good Things market in TriBeCa, and the Casa Herradura tequilas from Casa Herradura.

The article focuses on the opening of Union Market in Manhattan, New York City on November 14, 2012. It says that the new branch is one of the largest high-end supermarkets and a more elaborate prepared-foods department. It states that the prepared foods are under the management of chef Katy Sparks. It adds that the market will sell fresh Murray's turkeys at $1.99 a pound for Thanksgiving.

The article reports on the compromise brokered by New York City Council speaker Christine C. Quinn that allows a development of two office towers atop Chelsea Market in Manhattan. It is inferred that Quinn has allowed the agreement despite of oppositions due to the potential of the project to serve as a job-creating development engine. According to Quinn, the deal strikes the proper balance between the need for development and economic growth while preserving the building's distinct character.

The article offers information on the EatNYC food fair to be held at the Food and Finance High School in New York City. It states that the Change-Maker cocktail, created by chef Nils Noren, will sell for $100 at the black-tie dinner for Self-Help Africa, an organization that promotes entrepreneurship. Meanwhile, Local Roots, an organization that helps connect consumers with community-supported agriculture programs, will display various foods from local farms for Thanksgiving.

Even as FreshDirect's planned move to the Bronx faces opposition from residents, city officials are forging ahead with plans to transform the borough into a destination site for the food industry. In the first major expansion of Hunts Point in three years, the Chefs' Warehouse, a specialty-foods distributor, has agreed to take over a 176,000-square-foot building next June that it has shared space in since 2003. The deal is expected to create 100 new jobs in the next five years. [ABSTRACT FROM AUTHOR]

The rise of artisanal food like small-batch pickles, basement-cured charcuterie and hand-churned ice cream has been a boon to Brooklyn's image. Now those products are helping the borough revive its manufacturing base, in a former pharmaceutical factory in South Williamsburg. Acumen Capital Partners, which bought the nearly eight-acre site from Pfizer last year for $26 million, has begun leasing space to several local food businesses. Among them are McClure's Pickles, Brooklyn Soda Works, Steve's Ice Cream and Madecasse, which makes chocolate bars. [ABSTRACT FROM AUTHOR]

More than 40 years after arriving in New York from Mexico uneducated and broke, Felix Sanchez de la Vega Guzman still can barely speak English. Ask him a question, and he will respond with a few halting phrases and an apologetic smile before shifting back to the comfort of Spanish. Yet Mr. Sanchez has lived the great American success story. He turned a business selling tortillas on the street into a $19 million food manufacturing empire that threaded together the Mexican diaspora from coast to coast and reached back into Mexico itself. [ABSTRACT FROM PUBLISHER]

New York's relationship to food revolves largely -- if not obsessively -- around buying and eating it, but the city and its role in the food system, from farming to distribution to the compost pile, is the subject of an 86-page City Council report to be released on Monday. The report, called ''Food Works,'' lays out environmental, economic and health goals, some of which the Council can accomplish through legislation and many of which it cannot. The study was commissioned by the Council speaker, Christine C. Quinn. [ABSTRACT FROM AUTHOR]

KOK FYE SEETOH shot me a warning look. I was jammed into a restaurant kitchen in Queens with the pre-eminent translator to the English-speaking world of the food of Malaysia and Singapore. I had serious doubts about a sauce. [ABSTRACT FROM PUBLISHER]

The article reviews several restaurants located in Bay Ridge in Brooklyn, New York such as the Tanoreen and Athena Express.

This might come as an unpleasant surprise for the fast-food industry, but when people can read how many calories there are in their fast food, they do cut back. In a study of millions of transactions at several hundred Starbucks outlets, economists from Stanford University found that consumers in New York City responded to required calorie postings by cutting almost 15 calories off their average purchases, a calorie reduction of 6 percent. Drinks were mostly unaffected. Customers instead bought less food with their drinks and, to a lesser extent, bought lower-calorie items. The policy was particularly effective with heavier eaters. A separate analysis of purchases by Starbucks cardholders found that customers who consumed at least 250 calories per purchase cut their intake by 26 percent after the postings appeared. [ABSTRACT FROM PUBLISHER]

A COUPLE of French food organizations that tilt toward a younger audience have scheduled events in New York this month. Omnivore, a group started by Luc Dubanchet, a food critic, has teamed up with the French Institute Alliance Francaise as part of its fall festival, Crossing the Line 2009. [ABSTRACT FROM PUBLISHER]

WHEN Ben Granger, an owner of a Brooklyn specialty-food shop called Bierkraft that sells more than 1,000 different beers, began making his own home brew, he planted some hop vines. ''I wanted to know what I was working with, from start to finish,'' Mr. Granger said, fingering one of the green conelike flowers dangling from Humulus lupulus, a vigorous vine winding skyward in his tiny backyard on 40th Street in Sunset Park, Brooklyn. [ABSTRACT FROM PUBLISHER]

Investors struggled to find a reason on Tuesday to extend Wall Street's two-month rally, but at the end of the day, only the Dow was able to finish higher. Investors shifted to sectors that tend to hold up better in economic downturns. That drove up shares of drug makers like Pfizer and food and drink companies like Coca-Cola. [ABSTRACT FROM PUBLISHER]

DR. THOMAS R. FRIEDEN invited some of the biggest names in food processing to lunch last October. Grilled salmon and green salad were on the menu, but the subject was salt. After a string of victories over smoking, trans fats and calories, Dr. Frieden, the commissioner of New York City's Department of Health and Mental Hygiene, is waging a new campaign: to lower the amount of sodium America eats. [ABSTRACT FROM PUBLISHER]

Jefferson Market, a gourmet grocery on Avenue of the Americas, just north of 11th Street, opened in 1929, the year of the first great crash. It may not survive a second one. Already, late last week, the market had the depressing look of deprivation. The cheese counter was practically empty, lights throughout the store were dim, there were gaping vacancies where there should have been chicken, pork, lamb. Amid all the talk of imminent financial disaster, the store seemed to be portending tough times ahead: In places, the cupboards were literally bare. [ABSTRACT FROM PUBLISHER]

Edible Communities, which publishes the food magazines Edible East End and Edible Brooklyn, among others, has just taken on a mouthful. Edible Manhattan will make its debut on Wednesday and be issued every two months. Its focus is food artisans and quirky but passionate members of the food community. The September-October issue takes readers into Isaac Mizrahi's kitchen, Nach Waxman's shop Kitchen Arts & Letters, Mark Isreal's Doughnut Plant and the hives of rooftop beekeepers. It is $7 at Whole Foods, Barnes & Noble and Borders, free at some restaurants and shops and $35 a year from ediblemanhattan.com. [ABSTRACT FROM PUBLISHER]

MASHANTUCKET, CONN. More than 50 chefs are scheduled to appear at the third annual Foxwoods Food and Wine Festival Sept. 26 to 28. Three dinners will take place simultaneously on Saturday evening, including a Tuscan-themed four-course meal created by William Gallagher of Becco in New York; a three-course steak dinner prepared by Michael Lomonaco of Porter House in New York and Marc Lippman of Fraiche in Connecticut; and a dinner created by notable female chefs from New York, including Anne Burrell of Centro Vinoteca and Nikki Cascone of 24 Prince. The Tuscan dinner is $150, and the others are $175. Wine and spirits seminars include ''Great American Pinot Noirs'' and ''Scottish Treasure: A Tour of the Malt Whiskey Regions,'' both of which cost $40. Tickets to the grand tasting events on Saturday and Sunday, where participants can sample culinary creations by over 40 chefs, cost $125 (www.foxwoodsfoodandwine.com). [ABSTRACT FROM PUBLISHER]

The article reports on developments related to New York. The author relates that there are several very upscale shopping on the Seventh Avenue between 136th and 137th streets for both men and women. On the other hand, there is also Little Harlem Fried Chicken to enjoy. The author added that Dottie Johnson of New York gave a fabulous pool party at her upstate estate.

This is a city where there seems to be no end to the humble foods that can be transformed into a luxury. Joining the $60-plus hamburger and the $95 beer is the $30 TV dinner, courtesy of Loews Regency Hotel and the childhood nostalgia of its executive chef, Andrew Rubin. ''We are looking for comfort food items that we can turn upscale,'' Mr. Rubin said. ''These days comfort food is this hip, cool thing.'' [ABSTRACT FROM PUBLISHER]

When Gordhandas Soni, the owner of an Indian food company, agreed to relocate his warehouse and factory to Willets Point, Queens, back in 1990, it never occurred to him to ask about some of the more basic amenities -- the sewage system, for example. ''You never ask, 'You have sewers here?' '' said Mr. Soni, whose business is called House of Spices. ''In America, right here, in the heart of New York City? No! It never occurred to me to ask. It would be silly to ask.'' By the time Mr. Soni figured out that there was no modern-day sewage system in place, he said, he was too far along in the deal to back out. But he couldn't have missed some other glaring problems that plague the area, just east of Shea Stadium. It is not unusual for visitors to his factory to get about halfway down his street, Willets Point Boulevard, and then turn around, convinced that no thriving business could possibly have its home there. The streets in the area, bounded by Willets Point Boulevard, 126th Street and Northern Boulevard, lined bumper-to-bumper with auto-body shops and junkyards, are famously puddled, potholed and barely paved. The ride is so uneven, so hard on a vehicle (to say nothing of the passengers), it's as if the road is conspiring with the repair shops to deliver them even more business. [ABSTRACT FROM PUBLISHER]