NYPL Blogs: Food for Thought

Celebrate National Doughnut Day

Lauren Lampasone, Reference and Research Services — Thu, 06 Jun 2013 14:05:01 -0400

The first Friday in June is National Doughnut Day.

Usually I am skeptical of nonsensical food holidays. Did the cinnamon-sugar lobby come up with this? The lard council?

Still, National Doughnut Day grabbed my attention. So I checked Chase's Calendar and the sources cited in the Wikipedia article.

It's time to ⒸⒺⓁⒺⒷⓇⒶⓉⒺ!

The first Doughnut Day was in 1938, organized by the Salvation Army in Chicago to raise funds during the Great Depression, in remembrance of the women who served doughnuts to soldiers on the front lines of World War I.

Access these articles and more through ProQuest Historical Database, available at all library locations:

"A new kind of war munitions furnished by the Salvation Army." "Pies and Doughnuts." Outlook, Jun 05, 1918.
"Salvation Army Hut Makes a Hit With Fighting Men in France." "Doughnuts at the Sally." Boston Daily Globe, May 19, 1918.
Doughnuts figured prominently in stateside fundraising for the Salvation Army during the war. "Girls Fox Trot on Loop Street Corners at a Dollar a Trot to Swell the Salvation Army Fund. There Was General Regret When an Order Was Issued Placing a Ban on This Activity." "Dancing for Doughnuts." Chicago Daily Tribune, Aug 16, 1918.

Ensign Margaret Sheldon (later Mrs. Margaret Stufflebeam) started the tradition within the American Expeditionary Force stationed in France. "The Doughnut Queen" thought it would be "an interesting change from pies, cocoa and fudge." Despite not having the best cooking utensils on hand, she improvised with cans and bottles, making thousands of doughnuts for the men on the front. "Diary Recalls Start of A.E.F. Doughnuts." New York Times, Jan 31, 1961.

A discussion of "sopping" vs. "dunking" and speculation on the anthropological origins of fried cakes. "Glory of Doughnut Revived at a Party." New York Times, May 14, 1936.

Brigadier Helen Purviance found it a great privilege to serve, but sadly, "[came] to associate doughnut frying with the 'horrors of war.'" "Salvation Army Officer Cooks Doughnuts, as She did in the War, for Fund Drive here." New York Times, Apr 20, 1938.

Browse our new Digital Collections site for more wonderful doughnut photos.

We have 117 menus from 1892 to 1970 that feature the humble doughnut.

From Google Magazines:

I don't think any of these places are around anymore... still, fun to read. "My Search for the Perfect Doughnut" New York Magazine, Nov 22, 1976.
Ad from LIFE Magazine, 1937. "Digestable and nutritious"?! Doughnuts Go to a Party.
A doughnut machine helps the needy in Cebu, Philippines. "Distinguished Doughnuts" The Rotarian, Aug 1965.

Find doughnuts near you with Foursquare.

Browse doughnut books in the catalog.

Find DVDs of America's most famous doughnut eater, Homer Simpson.

Take a Tip: There's Dollars in Doughnuts by the Procter & Gamble Bakery Service - A treatise on doughnut production available through HathiTrust.

Krispy Kreme on the Make video from the Internet Archive.

Creme, jelly, glazed, powdered sugar... how will you celebrate?

Cooking New York Restaurant Favorites at Home

Lauren Lampasone, Reference and Research Services — Sat, 27 Apr 2013 11:06:07 -0400

There are lots of reasons to want to recreate favorite restaurant recipes at home. A happy memory of a meal, maybe at a place that no longer exists; the pure challenge of replicating that mystery sauce or seasoning; the desire to be thrifty, cooking in more and eating out less; improving cooking skills through imitation... having already had a taste of perfection. Some restaurant meals are just inspirational to the home cook.

Pinterest, that virtual bulletin board loaded with visuals, is one place to browse for "copycat" recipes. There are also scores of bloggers that set out to do this for all of the popular national chain restaurants. If you're dying for Olive Garden's Fettucini Alfredo, it's not hard to find someone who has already done the research on cheese proportions for you using Google.

Since this is New York, home of some of the best restaurants in the world, my idea was to pull together resources based less on chains and more on the dishes you might want to recreate that are unique to this city. Jacques Torres's chocolate chip cookies. Eleven Madison Park's granola. New York style pizza. The shack burger! I've eaten these things, and honestly I don't know that my homemade attempts can possibly compare. Still, it's fun to try. I am equally interested to learn how to make renowned dishes I haven't had the chance to order yet: Nobu's black cod miso, Frankies Spuntino's Wine-Stewed Prunes and Mascarpone.

I compiled all of the cookbooks I could find that are based on a particular restaurant or group of restaurants under one chef. To be included in this list there have to be actual recipes, but many books also contain narrative describing the history of the place and the owner or chef's vision and food philosophy.

W = Link to Wikipedia entry; M = Link to What's on the Menu?

2nd Ave Deli / W
21 / W / M
Algonquin / W / M
Alice's Tea Cup
Amy's Bread
Angelica Kitchen
Annisa
Artisanal, Picholine
Aureole / M
Babbo
BabyCakes
Balthazar / W / M
Bar Americain
BLT
Blue Ribbon
Bouchon Bakery
Brasserie Les Halles / W
Bruce's Bakery
Bubby's
Café Boulud / W
Café des Artistes / W / M
Candle 79
Candle Cafe / W
Carmine's
Carnegie Deli / W / M
Chanterelle / M
Ciao Bella / W
Craft
Da Silvano
Dean & Deluca / W
Dirt Candy
Dos Caminos
Eleven Madison Park / W
Employees Only
Fatty Crab, Fatty 'Cue
Fat Witch Bakery
Frankies Spuntino
Gotham Bar and Grill / W
Grand Central Oyster Bar & Restaurant / W / M
Jacques Torres Chocolate Haven
Jean-Georges / W
Junior's / W
Kefi
Le Bernardin / W / M
Le Cirque / W
Liddabit Sweets
Lüchow's / W / M
Lutèce / W / M
Magnolia Bakery / W
The Meatball Shop
Mesa Grill / W
Mile End
Momofuku, Momofuku Milk Bar / W
Nobu
Once Upon A Tart
Ouest
Patsy's / W
Payard Pâtisserie and Bistro
Rao's / W
The Red Cat
Ritz-Carlton / W / M
Rosa Mexicano / M
Russ & Daughters / W
The Russian Tea Room / W / M
Sarabeth's Bakery
Serendipity 3 / W / M
Shopsin's / W
Shun Lee / W / M
Spice Market
The Spotted Pig / W / M
Sylvia's / W
Tavern on the Green / W / M
Tea & Sympathy
Town, Country
Tribeca Grill / W
Union Square Cafe / W
Veselka / W
The Waldorf Astoria / W / M
Wallsé, Cafe Sabarsky, Blaue Gans
'wichcraft

Here are general resources about favorite New York City restaurant meals, in reverse chronological order:

Here's a handy tip. Unsurprisingly, many of New York's chefs have appeared in the pages of The New York Times over the years, often sharing popular recipes from their restaurants. Using this search box, type in the name of a restaurant, chef, or dish to view only the recipes they have submitted to the paper. Try searching for the keyword "adapted" just to browse some of them.

Browse Recipes from New York Chefs in New York Magazine.

Have you tried to cook a new dish yourself after enjoying it in a restaurant? Please share your experience in the comments.

Catching the 7 Line: The International Express to NYPL!

Raymond Pun, Stephen A. Schwarzman Building, General Research Division — Thu, 11 Apr 2013 09:58:09 -0400

April is Immigrant Heritage Month. In New York City, April 17th to 24th is Immigrant Heritage Week. In honor of both celebrations of Immigrant Heritage, this blog will focus on the multiculturalism of the 7 train.

If you live in Queens, New York, and you work in midtown like me, there might be a possibility that you often take the MTA train to work, particularly the 7 line which runs from Main Street, Queens to Times Square, New York.

One of the most interesting things about this line is that it runs into various ethnic pockets of Queens. The train brings and transports a multicultural group of people from all over the world from Queens to Manhattan on a daily basis. Here are some interesting facts about each station that the 7 train runs through:

Flushing-Main Street: Interested in Shanghai, Taiwanese or Chinese American style food? Informally known as Chinatown of Flushing, the city is booming with restaurants, shops, cafes, and cultural sites from East to South to Central to South East Asia. Flushing is an emerging city that puts the "recession" to shame. A fantastic place to practice your Chinese language skills too! There's plenty to see and to do in Flushing; one can visit the following:

Queens Botanical Garden >>
Queens Historical Society >>
Queens Museum of Art >>
The Queens Public Library's Flushing Branch >>: one of the busiest libraries in the country.
On the other side of Main Street, there is a big Jewish community in Flushing too.
Find books about the history of Queens, New York >>
Discover our East Asian cookbooks >>METS-Willets Point: Watch one of NY's most beloved baseball teams, The New York METS, battle it out in Citifield! Formerly known as Shea Stadium, Citifield is a major stadium that also serves as multi-venue for concerts from time to time. During the summer, visit the Arthur Ashe Tennis Stadium to watch top tennis stars compete in the U.S. Open too! And one of my favorite parks is there too: The Flushing Meadows Corona Park where the unisphere is located. Let's Go Mets!>>

111 Street: Interested in magnetic shockwaves, astronomy, gravity and rocket ships? Check out the New York Hall of Science located 47-01 111th Street where kids, teens and adults can learn more about the wonderful world of science! Find children's science books at NYPL >>

103 Street-Corona Plaza and Junction Boulevard: Opened in 1917, 103-Street Corona Plaza is one of the earliest stations in the 7 train. In Junction Boulevard, there are many interesting Mexican, Cuban, Bolivian and other Latin American based restaurants. These areas also have supermarkets that import goods from Latin America and the Caribbean. Learn more about making enchiladas through our cookbooks from and about Latin America and the Caribbean >>

90th Street-Elmhurst Avenue and 82nd Street-Jackson Heights and 74th Street Broadway-Roosevelt Avenue: For South Asian cuisine, Jackson Heights is full of great restaurants, take-outs and diners to check out. This is one of the longest streets in Queens too. Learn to make curry through our cookbook; find South Asian, Indian, Pakistani and Bengali cookbooks>>

69th Street and Woodside-61st Street and 52nd Street and 46th Street and 40th Street: One of the most diverse and culturally integrated areas in Queens, Woodside is home to many ethnic neighborhoods including Little Manila (Filipino Community), Korean, South Asian, Chinese and Latin American "towns" One can find many products, restaurants, shops from these regions; it is a busy location and worth checking out!

33rd Street: Interested in the history of blockbuster films, independent cinemas and the art of movie making? Check out The Museum of Moving Image: it is close to this station.

Interested in checking out modern art? There is also MoMA: Museum of Modern Art PS1 near the station to visit.

In addition, if you are interested in trying out Turkish or Egyptian coffee or want to practice your Arabic, there is a neighborhood for that. In Astoria, Steinway Street is known as Arab Town where there are blocks and blocks of Middle Eastern restaurants, shops, cafes, supermarkets and more. Learn about making humus and Middle Eastern food through our cookbooks >>

Queensboro Plaza and Court Square: The new "it" neighborhoods according to The New York Daily News—Court Square is connected to the Williamsburg neighborhood and Midtown; these locations are easily accessible from Court Square; the artwork, graffiti and skyscraper views are eye opening and jaw dropping.

Hunters Point Avenue and Vernon Boulevard-Jackson Avenue: Since 1870, Hunters Point has been part of Queens since the integration of these towns: Astoria, Middletown, Sunnyside and others. There are still historic houses from the 19th century in Hunters Point today. Vernon Boulevard-Jackson Avenue is the western based station and final stop of Queens before Manhattan. The view of Manhattan from these locations are stunning and worth checking out.

42nd Street - Grand Central Station: Recently turned 100, GCT is an amazing landmark filled with jaw dropping architecture! The stats for the station are as follows: 650 feet long, 200 feet wide and 100 feet high while the Deborah, Jonathan F. P., Samuel Priest, and Adam R. Rose Main Reading Room in the Stephen A. Schwarzman Building is about 78 feet by 297 feet and 52 feet high. Need I say more?

5th Ave - Bryant Park: One of the stops to The NYPL's Stephen A. Schwarzman's Building! The Library has been around since 1911 and under the park, there's layers of stacks! Named after the Romantic poet and editor of The New York Evening Post, William Cullen Bryant in 1884, Bryant Park is a small public park available for anyone to slow down their city lives and enjoy the natural scenery! There are also tons of events happening all year around in the park: from ice skating to shopping to summer concerts.

Times Square - 42nd Street: Since 1904, TS is one of the most iconic attractions of New York City; Times Square is often viewed as the global capital of the world with loads of advertisement, shows, shops and people from all walks of life. Here's an interesting fact: about 1.6 million people walk over to Times Square on any given day; Times Square is popular and historic. Read Why The First Ball Was Dropped in Time Square!

Additional Resources

Check out the Map Division for historical MTA maps!
The Milstein Division for U.S. History, Local History and Genealogy also have resources on the history of New York City!
Discover more immigrant heritage stories available at NYPL
Check out our Digital Gallery for more images, photos and maps of our subways, neighbors and cities of New York!
Curious with what people ate in Queens or Brooklyn? Find out in our digital project, "What's on the Menu?"
Learn more about the history of MTA in the NY Transit Museum!
Need some gift ideas? Shop online or in person at the NYPL Shop for NYC based gifts!

TeenLIVE at the NYPL in Retrospect: Johnny Iuzzini on September 20, 2012

Miranda J. McDermott, Grand Concourse — Thu, 04 Apr 2013 11:26:41 -0400

A Food Network Star! I am a big fan of the Food Network, so you can imagine how thrilled I was to discover that TeenLIVE at the NYPL was hosting Johnny Iuzzini, head judge of Top Chef: Just Desserts, "Pastry Chef of the Year" in 2006, and author of Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef at the Jefferson Market Library.

This was the first event of the 2012-2013 TeenLIVE season. Hosting professionals with different careers at TeenLIVE is about discovering who you are, what you want to do, and making it happen. Johnny Iuzzini is a proponent of immersion cooking and an executive pastry chef. He started his career in the River Cafe in Brooklyn as a teenager, and he recently toured Europe on his motorcycle chasing good food after graduating from the Culinary Institute of America in Hyde Park, NY. He has been named one of the top ten pastry chefs in New York City. He worked as an executive pastry chef at Jean-Georges Restaurant for nearly ten years. He is excited to embark on new missions, including finding his own coffee and cocoa beans and turning them into delectable coffee and chocolate, and he is investigating the possibility of distilling his own beer after being an executive pastry chef for 16 years.

Chris Shoemaker, Teen Programming Specialist at NYPL, introduced Iuzzini, then he commenced interviewing him.

Shoemaker started by asking what is the easiest dessert to ruin.

Iuzzini responded that it is chocolate that is not tempered properly or egg whites, since people tend to over whip them, thinking that they are not done yet. He says that if the egg whites are over whipped, the easiest course of action is to throw them out and start over.

How He Became a Pastry Chef: Shoemaker wanted to talk about how he began his career at the River Cafe.

Iuzzini responded that he started off as a dish washer doing basic kitchen work, and he loves cooking because it is something he can grow with and get better at. He kept earning money so that he could go on dates as a young man. As a 16-year-old, he was cooking in cooking school, and was incidentally disqualified from a competition for sneaking out of his room.

Why Desserts? Shoemaker asked why he became a pastry chef rather than a savory chef.

Iuzzini said that his mother was a wildlife rehabilitator, so he grew up being very nurturing towards animals. Therefore, it was somewhat upsetting for him to be pulling the heads off of lobsters when his job was to kill them in order to cook them. While he was doing that, he was very intrigued by the pastry chefs who were creating chocolate butterflies and chocolate bridges. There was something magical about the pastry for him. He was drawn to the precision of it.

Shoemaker asked if there was more science or art involved in pastry rather than baking.

Iuzzini said that it is important to understand how the ingredients work. One tenth of a gram in pastry can throw the recipe apart and ruin its consistency.

Shoemaker asked if he was able to talk about the science involved and the technical training. He proposed that the transition from savory chef to pastry chef was possibly a process of relearning.

Iuzzini said that there are different reasons why things happen in a pan. There are many old wives' tales out there. As a child, he loved to take his toys apart to find out how they worked. However, he did not put them back together again. He wants to provided educated answers for his pastry chefs when they ask him why things work the way that they do. He does not want to leave them wondering.

Shoemaker asked what is the difference between baked goods and fresh cooking.

Iuzzini mentioned that pastry chefs can poach and fry items. With baking, it is easy to put something in the oven for 45 minutes and then realize that you forgot this or that ingredient. Pastry chefs are very meticulous; it is important for them to do things right the first time.

Shoemaker mentioned that he had heard of different methods of food preparation, including vacuum packing.

Iuzzini said that he grew up in the Catskills, and that he was French trained. However, Europeans are more traditional about food preparation, and Americans experiment more. He loves to present plates in a different way, which is exciting for people who have never experienced food with ingredients combined in precisely that way.

A Former Music DJ? Shoemaker mentioned that Iuzzini had done some DJ work.

Iuzzini stated that he was 19 years old when he graduated from culinary school. He was too young to drink, so he spent time in the New York club scene. Eventually, the club owners payed him to bring his friends to the club. He earned a lot more than he was making in the food business, and he used the money to pay off his college loans and pay his bills. However, working two jobs took its toll; it beat him up for a while and he got pneumonia.

Shoemaker stated that in the food industry, you cannot just appeal to your own tastes.

Iuzzini mentioned that while cooking, you are a creating food for your own palette, that tastes good to you. However, it is important to always keep in mind that you are cooking for a guest and you have to be open to the feedback from the customers. It is good to have an open-minded attitude and to have dialogue with the guests and also to learn from your team. The food industry is a service industry and you have to pay attention to the wants and needs of guests. He always strives to ensure that customers are well taken care of during a meal so that they are happy and they come back again.

How He Selects Pastry Chefs: Shoemaker mentioned that he realized hospitality was important to Iuzzini. He wondered how Iuzzini chose pastry chefs.

Iuzzini said that he does not hire based on resumes. In general, pastry chefs come work for him for a while, and then he makes a decision as to whether to keep them on. He said that the most important quality pastry chefs can have is passion for their work and a desire to be better that they were yesterday. He wants pastry chefs that are in the moment with him. Technique can be taught, but passion cannot be constructed. One member who is not engaged with the work can bring a team down.

Shoemaker asked what makes desserts so exciting and how will pastry evolve in the future.

Iuzzini stated that there are trends and phases in desserts. Things are going fast right now. A big thing in Spain is modern desserts. However, it is problematic when chefs follow trends and they do not understand how the ingredients work together. Things move forward, then backward, then forward and backward. What happens is that pastry professionals get bored and then they push themselves to be better. Iuzzini wants to provide customers with something that they can not experience anywhere else (eg, a levitating chocolate cake).

Shoemaker mentioned that cooking has taste, smell, and visual appeal. He asked if visual appeal comes first with desserts.

Iuzzini stated that taste is the primary and most important thing. If the dish does not taste good, it is a failure in his eyes. He sees beautiful wedding cakes that sit for three days, and he would not want to serve a customer something that is three days old. Food should be beautiful too, but it most definitely has to taste delectable.

Do You Like Cupcakes? Shoemaker asked if cupcakes are over.

Iuzzini said that people need fads and something to latch onto, and so they create movements. If the cupcake is not make from inferior margarine and sugar icing, it can be good. Substandard ingredients and products should not be made. Chefs need to be more responsible, but if quality ingredients are used, cupcakes can be good.

Shoemaker mentioned Iuzzini's cookbook Dessert Fourplay. He asked what is the significance of the number four.

Iuzzini responded that the concept of a four-part dessert came from Jean Georges. George was a proponent of simple desserts. For example, he would have a poached pear slice and three other single-component desserts. Iuzzini is too hyperactive for that, and it is not unusual for each dessert of his to have ten components. When this is the case, service can get a little bit hairy.

Can Desserts Be Healthy? Shoemaker mentioned the dieting industry in the world today. He asked if dessert is the first thing to signify unhealthy eating.

Iuzzini said that he can make amazing dessert without added sugar. There is a perception that desserts are unhealthy, consequently dessert sales fall in the summer when people are concerned about beach wear. However, moderation and smaller portions are the key. To this day, Iuzzini has a tremendous sweet tooth.

Shoemaker said that he was aware of a 2003 or 2008 interview in which Iuzzini mentioned Kool-Aid and seltzer water.

Iuzzini stated that he liked both things and he drank three quarts of milk a day until he developed kidney stones.

Shoemaker asked if Iuzzini was ready to take his career in a new direction.

Iuzzini stated that he has hit a brick wall. When you are working 16 hours a day and you start resenting that, it is time to make a change. He does not want to throw away what he has accomplished. He has gotten to the point where restaurants cannot pay him more. He had made more money selling books. He does not want to become a disgruntled employee. He wants to move on, become his own boss, and continue creating products that he loves. He has spent the past 16 years being a four star executive pastry chef, and he wants to thank all who have helped him. He wants to continue setting crazy goals of things that he never thought that he would be able to accomplish in his life, but go about reinventing food in a new way.

Coffee, Chocolate, and Beer? Shoemaker mentioned that Iuzzini wants to roast his own coffee, make his own chocolate, and create his own distillery.

Iuzzini said that he is fascinated by the journey that the product takes from plant to plate. He loves to travel in search of food; he wants to find the best cocoa and coffee beans that exist and turn them into amazing products. He would love to transform rye into terrific whiskey.

Where Our Food Comes From: Shoemaker mentioned the importance of talking about food and the food chain in order to create visions and ideas.

Iuzzini said that we definitely need to be more conscious of where our food comes from. The schools are doing a good job of educating students. It is important to understand how expensive seeds are and the overhead that farmers face. You get what you pay for. Farmer's markets may be more expensive, but they are of a higher quality that some other produce. It is essentially a quality of life issue. Chemicals and sprays can be dangerous. Health information is now becoming available about this. It is scary how many health problems people can incur from ingesting pesticides.

Shoemaker mentioned that it can be intimidating to think about always obtaining freshly sourced food. He mentioned the importance of finding a balance of time and the best ingredients and having people feel comfortable using shortcuts.

Iuzzini mentioned that his grandparents were always cooking. Restaurants in their day were not like they are today. Now, there is so much take-out food available. Family time is gone. Now, two parents work in the family, and people do not have six hours to spend in kitchens. However, people can educate themselves about cooking. If they get a cookbook from a bookstore or a library, or a few recipes from the Internet, they can learn from that. It is important for amateur chefs to put their own spins on recipes, as well. People can be creative with food. He was amazed to learn that 80% of people who watch the Food Network do not cook at all, and they watch it sheerly for entertainment value.

Shoemaker mentioned that the 42nd Street Library ("the library with the lions") is having a Lunch Hour NYC exhibit. NYPL has cookbooks at all of its branches.

Iuzzini said that people need to start learning about cooking with easy recipes, and then progress when they feel comfortable. People can learn step by step. He didn't become a Food Network star instantaneously. He spent 22 years becoming a four star pastry chef. If people can invest time every day to learning, the practice will pay off. It is very important to read a recipe carefully and thoroughly before you begin making a recipe. Too many people forget an ingredient or realize that they do not have all of the ingredients in stock while cooking.

Shoemaker asked if oral history is important for people passing down recipes. Shoemaker asked if we are losing our oral tradition in baking.

Iuzzini said that he could not learn cooking from his grandmother because she used a "hand" of this and a "hand" of that. He is still trying to figure out what that meant. Iuzzini stated that technology can make us lazy. There is so much TV and Internet. As a child, his dad listened to the radio with his family, which he found charming. Nowadays, people are too busy to spend time together cooking or eating together.

Shoemaker asked if that is what makes food holidays special.

Iuzzini said that families get together twice a year to eat. Eating better food is something that we need to relearn. Generations before us understood the importance of cooking and eating together.

Things to Know About Culinary School: Shoemaker asked what things are important for teens to know who may be interested in culinary school.

Iuzzini said that many people want to consider a culinary career because they enjoy cooking at home. Cooking professionally is nowhere near cooking at home. One needs to have a love of cooking before pursuing a culinary career. Culinary school is expensive; therefore, Iuzzini recommends finding a restaurant whose food you love, then getting an internship in that restaurant. Working in the kitchen until midnight and working on holidays entails a sacrifice that is not for everyone. It is important for neophytes to immerse themselves in the industry before they invest money, since culinary work is a difficult and demanding profession. A lot of people want to become a Food Network celebrity. However, you need a strong foundation for your career, and it is important to work with great chefs.

Shoemaker then opened the floor for audience questions.

Careers in Food Styling: I asked how one pursues a career in food styling (preparing food for professional photographs for magazines, advertisements, etc.)

Iuzzini responded that he would not advise going to culinary school for that profession. He said that it is important to understand how to cook food. He advised getting hands on experience at magazines such as Gourmet and Bon Appetit. This will help. Also, one can learn much from food blogs. After working with magazines, food stylists can then freelance.

Another audience member asked which season is most difficult to work in.

Iuzzini responded that summer is brutal. Berries are in season for such a short time. He said that is a game, making side deals with farmers to get the best fruit. Unfortunately, he cannot serve customers produce that is not in season. If strawberries are white inside, it should not be like that. Sometimes you have to say no to a customer, but it is for their own good. He wants to serve customers something delicious.

Which Ingredient Mystifies You? Another audience member asked if there is an ingredient that is particularly difficult to work with.

Iuzzini mentioned durian. No matter how hard he tries, he cannot get it. It is a fruit whose odor is overwhelming for some people. Iuzzini is allergic to papaya, but he makes papaya desserts and he forces himself to eat them since he refuses to be allergic to any food. His throat swells when he does eat it. He uses tomatoes in desserts; most fruits and vegetables have a sugar component which makes them suitable for use in desserts. It is important to let the natural fragrances of the foods emerge when working with them.

An audience member asked what his last meal would be.

Iuzzini spent five weeks on a motorcycle chasing food. He has eaten a 32-course meal, and he loves travelling for food.

Someone asked what would be the last dish that he would make.

Iuzzini said that he would make a reservation. He was too lazy to cook a last meal, and he never cooks at home. Interestingly enough, foods that he hates as a child (eg Concord grapes and rhubarb) have become loves of his as an adult because they remind him of his childhood.

Shoemaker asked if he confuses swiss chard and rhubarb.

Iuzzini said that he has a recipe for swiss chard.

An audience member stated that he had never had olive oil in a dessert.

Iuzzini said that he loves olive oil, despite the fact that some people say that you can break down some nutrients when you cook with it at certain temperatures. It tastes much better than canola oil to him, and he uses olive oil in ice cream. He is Italian.

Shoemaker mentioned that the Lunch Hour NYC exhibit at the Schwarzman Building will be up until February 2013. He mentioned that we have a variety of food programs at NYPL including The Science of Pizza Tasting and other classes.

Upcoming TeenLIVE Event

Author Visit: Barry Lyga and Daniel Kraus
Mulberry Street Library
10 Jersey Street (Between Lafayette & Mulberry Streets), New York, NY 10012-3332
(212) 966-3424
Wednesday, April 17 from 4 p.m. - 5 p.m.

How the Sausage Gets Made: Books About the Food Industry

Lauren Lampasone, Reference and Research Services — Fri, 22 Feb 2013 07:56:59 -0500

E. coli in spinach. Salmonella in peanut butter. Pink slime. Horse meat! It seems like every year there is a new food safety scandal, and efforts made to reform the enormous industry that delivers calories (good ones and bad ones) to our mouths.

Trying to learn more about where food comes from, who makes it, the supply chain, and how it is marketed to us as consumers can only be a good thing. Whether this increased awareness can create lasting social or economic changes, it's hard to say. After reading Fast Food Nation for the first time over ten years ago, I know my eyes were opened to abhorrent practices within fast food chains. But I still love a McDonald's french fry every once in a while. They are tough to resist — maybe even addictive!

Fear of Food by Harvey Levenstein explores the various ways throughout history we've been afraid of food — whether it's bacteria (good kinds and bad), adulterants and contaminants, the perceived effect of vitamins, fat and cholesterol on our health, and "natural" food movements over time.

Eric Schlosser's Fast Food Nation is the original exposé on drive-through chains and their rise in American popular culture and daily life.

In The American Way of Eating, Tracy McMillan goes undercover in three places: a farm as a day laborer, a Wal-Mart selling produce, and a kitchen at Applebee's, mostly reheating packaged vegetables. Living at or below minimum wage, she's looking for insights on how the fresh food we eat is picked, delivered, and fed to working-class Americans at home or in a restaurant.

The Omnivore's Dilemma: A Natural History of Four Meals asks that all-important question: what should we have for dinner? Stop at the drive-through, pick up something organic at the store, place an order direct from a local farmer, or forage or hunt it ourselves? Michael Pollan explores the whole continuum and, surprise, there aren't always easy answers. A big takeaway from this book is the explanation of the various industries promoting the use of corn and corn byproducts.

This week the New York Times magazine features a lengthy excerpt from a new book by Michael Moss: Salt, Sugar, Fat: How the Food Giants Hooked Us. It describes the work of food scientists and marketing teams, who collaborate to make food that doesn't just taste good, it tastes good in a completely addictive way. The crunch, the level of sweet and salt, the "mouthfeel" has all been deliberately constructed to keep us dipping into the bag for more... and keep us buying. The argument here is that children are the most vulnerable to these practices and it's a problem because the obesity epidemic is not slowing down.

There are many more resources on these topics. Any you would recommend? I'll add them to this "Food Industry" list in BiblioCommons. Are there books or films that have led you to make changes to your eating habits? Let us know in the comments.

Anti-Valentine? Join the Club!

Raymond Pun, Stephen A. Schwarzman Building, General Research Division — Wed, 13 Feb 2013 05:53:32 -0500

If you are like me, then the one thing you would like about Valentine's Day is the day after: chocolates on sale!

Godiva, Ferrara, chocolate truffles, M&Ms, you name it — all those brand name sweets at 50% off or on a buy-one-get-one-free basis totally makes up for this senseless tradition.

Though the only people actually winning from this scheme are your dentists and candy makers, who's really counting your cavities when the most-ridiculous "holiday" of the year just ended?! (In my humble opinion...)

Don't get me wrong, I am not bashing V-Day; it may sound like I am, but I want to bring to your attention a new movement campaigning against this lovey-dovey celebration called: Anti-Valentine or Single Awareness Day (S.A.D). It's true. There are books, web pages and now even public programs promoting Single Awareness Day, a day where people celebrate or to commiserate in their single status.

For example, my colleague Arpine Eloyan, a children's librarian from the Glendale Public Library out in Los Angeles, CA is starting this program where kids are celebrating "Anti-Valentine's Day" through crafts (see below!).

These types of public programs are spreading throughout the country. In the library, we include and celebrate everyone's status!

This would not be a complete Library blog post without including a list of references for you to peruse during or after this Hallmark holiday!

Resources on making your own chocolate treats >>
List of resources for Valentine's Day >>
Discover Single Awareness Day >>
Want to hear some love or break up songs over and over? Check out Freegal! >>
(With an NYPL card, you can download DRM-free MP3s remotely; three songs per week.)
Check out our public programs celebrating V-Day! >>
Share a free NYPL e-Valentine Card! >>
Need some last minute Valentine's Day gifts? Check out the Library Shop >>

Enjoy Valentine's Day if you will but I will certainly take advantage of the chocolate on sale — the day after.

Meet the Author: Carliss Pond

Jenny Baum, Jefferson Market Library — Thu, 31 Jan 2013 10:46:00 -0500

Carliss Pond, author of Taste of Broadway and Sizzle in Hell's Kitchen spoke at the Columbus Library last year. It was great to have an author speak about the Hell's Kitchen neighborhood, which has come to be known as Clinton in recent years. Sizzle in Hell's Kitchen chronicles the diverse restaurants available on Ninth Avenue, including 38 different restaurants representing 27 different cuisines.

Here's an interview with her (plus, the premiere of a recipe!) She had a book launch at Sardi's, which is one of the restaurants represented in the book. The NYPL Digital Image Gallery has a wealth of pictures of Vincent Sardi and the restaurant. Sizzle in Hell's Kitchen offers recipes for those who like to cook and restaurant "shout-outs" (my words, not hers) to those who would rather visit the restaurants themselves.

"Sizzle is not only good eating and good reading, it is an act of heartening urban conservation."
—Sara Moulton, host of Sara's Weeknight Meals on Public television; executive chef, Gourmet magazine; and food editor, Good Morning America.

Carliss Pond is a native of New Orleans where she earned a master's in English literature from the University of New Orleans. She earned her culinary education at Le Cordon Bleu, Paris, and Ritz Escoffier School. She has been a culinary advisor for Bloomingdale's and a banquet coordinator for the Plaza Hotel. She currently lives in New York City.

Julia Child: Her Magnificent Obsession

Lois Moore, Mid-Manhattan Library — Wed, 23 Jan 2013 06:05:10 -0500

Is NYPL obsessed with food? Maybe, but that's not necessarily a bad thing. The popular Lunch Hour NYC exhibition at the Stephen A. Schwarzman Building opened June 2012 and runs through February 17. It celebrates over a century of New York lunches. Don't miss the online exhibit and the menu collection. In conjunction with the exhibit, NYPL has hosted multiple programs, events, and blogs about food, including book talks by cookbook authors on everything from pizza to the history of salad, cooking demos, and food-related lectures ranging from Civil War rations to Jewish delis in America. The program at Mid-Manhattan on January 29 explores how long New York City has been eating organic in "Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York."

As part of this series, author Bob Spitz presented an illustrated lecture and led a discussion about his recent biography Dearie: The Remarkable Life of Julia Child, published in 2012 on her hundredth birthday. Spitz is the award-winning author of The Beatles, a New York Times best seller, as well as seven other nonfiction books and a screenplay. In 1992, Spitz traveled with Child in Sicily and in his own words "developed a powerful crush" on Child. His book offers an affectionate look at Child's life but is not an air-brushed portrait. He details her early years where she admittedly lacked direction and drive until she focused on French cooking and drove herself to perfecting its technique so that American housewives could replicate it reliably. Spitz includes the Notes from Dearie as well as its bibliography and reviews on his website, including information about his other works.

Starting from her years in Paris after World War II, Child was obsessed by food, specifically French food and French cooking. At that time it was unusual for a woman to train as a chef at Le Cordon Bleu, and she was the only woman in the class. She was in her late thirties then and had never really tried to cook before. As a child of wealth and privilege growing up in southern California, she always enjoyed eating but had never learned to cook, never needed to, nor showed any interest in learning. In fact, Child herself remarked on her extended adolescence. It wasn't until the beginning of World War II that she left the country club social scene and moved to Washington, D.C. to assist in the war effort. She wound up working for the Office of Strategic Services (the wartime precursor to the CIA) half a world away in Ceylon. There she met Paul Child, another OSS officer, with whom she fell in love and married in 1946. When he was posted to Paris in 1948, he introduced her to French cooking, and she fell in love a second time.

Child's first book, followed by Volume 2 in 1970, is still considered the definitive cookbook for amateur cooks. To promote the book, Child appeared on a book review show in 1962 and demonstrated how to cook an omelet. From there, the game was on. Child's groundbreaking television show The French Chef aired in Boston on WBGH in 1963 and was soon syndicated nationwide. Spitz thinks that Child's success as a television personality whose name became a household word derived from her genuine enjoyment of the cooking process, not a quest for culinary perfection. She accepted herself, flaws and all, and thrived in the spotlight; she didn't hold back from her audience and they responded accordingly. Before Julia Child, there was no Food Network, no Iron Chef America or Iron Chef Japan television series, and no celebrity chefs like Emeril Lagasse or Rachael Ray or Bobby Flay. Full episodes of The French Chef are available on DVD and online.

Although Child died in 2004, a memoir called My Life in France, written in collaboration with her husband's great-nephew Alex Prud'homme, was published in 2006 and became a bestseller. It is basically a love story about her marriage and early married life in Paris, but it also provides a chronology of the process she used to learn to cook in the French style and how she translated and clarified the instructions for American cooks.

A movie version followed in 2009 entitled Julie & Julia, starring Meryl Streep as Julia (an unlikely but winning casting considering Streep is five feet six inches tall to Child's six feet three inches) and Stanley Tucci as Paul (inspired casting). Streep was nominated for an Oscar as Best Actress and won a Golden Globe for Best Actress for her portrayal. Nora Ephron directed the movie and wrote the screenplay, combining Child's memoir and the story of Julie Powell's year-long project to cook every recipe in Child's first book Mastering the Art of French Cooking, which Powell also described in her daily blog and subsequent book Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Sanity to Master the Art of Living (retitled in paperback as Julie and Julia: My Year of Cooking Dangerously).

Please stop by the Lunch Hour NYC exhibit or attend one of the programs. Join the obsession! As Julia Child would say, "Vive La Kweezeen!" Bon appétit!

The Art and Science of Cooking

Lauren Lampasone, Reference and Research Services — Mon, 17 Dec 2012 07:43:49 -0500

I like to cook, but I am not much of a baker. There is one yearly exception... the transition to autumn and then the holiday season usually puts me in a baking mood. For the past few Christmases I've made biscotti — Italian cookies flavored with nuts, spices, or dried fruits. They are something of a tradition in my family. This year when I got out my mixing bowl I grabbed a dry measure for the flour and sugar, but then I put it away. I decided not to use it.

Now, I know baking is all about scientific precision! Leavening agents have to be in just the right proportion, temperatures must be consistent, or your soufflé or biscuits fail to rise, and your dinner plans fall flat. The reason I put my measuring cup away is because last year I got the best Christmas present... a small digital scale. No more scooping flour for me! 3 cups of flour is equivalent to 14 ounces. I poured right into my mixing bowl, and then added the sugar on top (7.1 ounces of it.)

Why don't we cook and bake like this all the time? The answer: Fannie Farmer. According to Bee Wilson in Consider the Fork: A History of How We Cook and Eat, the U.S. is the only country that measures food in cups, and Fannie Farmer's publications, while popularizing the modern cookbook, might be to blame. Wilson goes on to explain the history of recipes as a way to ensure reproducable results in the kitchen. But when our ovens are not the exact temperature, our frying pan has a hot spot, we measure too much flour, or forget the salt entirely, dinner can be ruined.

Cook's Illustrated, Christopher Kimball's idiosyncratic periodical, has a mission to: "[present] a handful of recipes that have been made 'bulletproof,' ... worried into technical infallibility after weeks of testing so exacting as to bring an average home cook to the brink of neurasthenia. The bargain further holds that [the recipe] will turn out not only in C.I.’s professional kitchen, with its All-Clad pans and DCS ranges, but also on a lowly electric four-top, using a dull knife and a $20 nonstick skillet." I am a big fan of CI's scientific approach to cooking. It has helped to build my confidence in the kitchen, and sometimes when presented with 3.5 million ways of making French onion soup... I just want someone to tell me the best one. Maybe I won't end up using it, but I like hearing their reasoning, and the results of taste tests of different ingredients and techniques.

Content on the Cook's Illustrated website is behind a paywall, but don't you know, the library has dozens of Cook's Illustrated, Cook's Country, and America's Test Kitchen books, DVDs, and magazines.

Somewhere on the opposite end of the how-to spectrum is Mark Bittman's How to Cook Everything series of cookbooks. While the sheer volume and types of recipes you can find within these titles probably comes close to matching what CI has to offer, Bittman has a much more relaxed approach and encourages substitutions based on what you enjoy and happen to have on hand.

Once you have enough confidence in the kitchen, with a few techniques and strategies committed to memory, that's when things get interesting. Michael Ruhlman's Ratio: The Simple Codes Behind the Craft of Everyday Cooking gives you a few secret keys to making bread, pasta, mayonnaise, biscuits... common staples that depend on the balance of a few key ingredients to work. Ratio is also available as an app... plug in the amount of ingredients you want to use or the yield you need, and it gives you the amounts in whatever unit you prefer.

Remember when earlier I told you that 3 cups of flour is equivalent to 14 ounces? Do you want to know how I knew that? Wolfram|Alpha has a "culinary mathematics" app that makes it easy to convert volume measurements to weight. You can probably do this in their regular app or on their website, but having cooking tools all together in one place is certainly convenient. Another place to do these types of calculations is onlineconversion.com.

Kitchen confidence means having that intuition that lemon and parsley taste good together, and that chili spices can deepen with a hit of bitter chocolate. The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook can take your "gut instincts" to the next level. Niki Segnit has arranged flavors into a wheel where each distinct flavor is related to the ones around it: roasted, meaty, briney, fresh fruity, citrus, woody, spicy, grassy (the kinds of descriptors you see for perfumes — they are very much based in smell.) She picks out the best examples of foods for each flavor. Then she goes through each food and describes the pairings that you can do across flavors and what each pairing will achieve. There are some surprising combinations, but you can tell that she has done her research and actually eaten these things — she provides more than adequate support and reasoning for you to get a little experimental with your cooking.

For more on this theme, see this list of books and ebooks in BiblioCommons. Are you a kitchen scientist? Any books, tools, or recipes you can recommend?

Books

Consider the Fork: A History of How We Cook and Eat By Bee Wilson (2012)
Cooking for Geeks: Real Science, Great Hacks, and Good Food By Jeff Potter (2010)
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook By Niki Segnit (2010)
How to Read A French Fry And Other Stories of Intriguing Kitchen Science By Russ Parsons (2003)
The Hungry Scientist Handbook: Electric Birthday Cakes, Edible Origami, and Other DIY Projects for Techies, Tinkerers, and Foodies By Patrick Buckley (2008)
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes By Harold McGee (2010)
Kitchen Mysteries: Revealing the Science of Cooking By Hervé This (2007)
Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen By Howard Hillman (1989)
Modernist Cuisine: The Art and Science of Cooking By Nathan Myhrvold (2011)
Movable Feasts: The History, Science, and Lore of Food By Gregory McNamee (2007)
On Food and Cooking: The Science and Lore of the Kitchen By Harold McGee (2004)
The Physiology of Taste: Or, Transcendental Gastronomy By Brillat-Savarin
Ratio: The Simple Codes Behind the Craft of Everyday Cooking By Michael Ruhlman (2009)
The Science of Good Cooking: Master 50 Simple Concepts to Enjoy A Lifetime of Success in the Kitchen (2012)
The Science of the Oven By Hervé This (2009)
Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor Francois Chartier (2012)
Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good By Barb Stuckey (2012)
The Way Kitchens Work: The Science behind the Microwave, Teflon Pan, Garbage Disposal, and More By Edwin J. C. Sobey (2010)
What Einstein Told His Cook: Kitchen Science Explained By Robert L. Wolke (2002)
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science By Robert L. Wolke (2005)

eBooks

Culinary Reactions: The Everyday Chemistry of Cooking By Simon Field (2012)
The Hungry Scientist Handbook: Electric Birthday Cakes, Edible Origami, and Other DIY Projects for Techies, Tinkerers, and Foodies By Patrick Buckley (2008)
Kitchen as Laboratory: Reflections on the Science of Food and Cooking (eBook - 2012)
The Physiology of Taste: Or, Transcendental Gastronomy By Brillat-Savarin

Programs for Foodies and Friends: The Recipe Project, Soul Food Junkies, Dirt Candy and More

Elizabeth Waters, Mid-Manhattan Library — Fri, 07 Dec 2012 06:14:29 -0500

Musical recipes... a soul food journey... a history of peanut butter... food bloggers... urban farmers and foragers...Dirt Candy... Julia Child... America's banana king... the hidden financial and political aspects of food... the astrological signs of the delicatessen... foodways of the African diaspora... cooking on TV. The Lunch Hour NYC exhibition currently at the Schwarzman Building has inspired us to offer some truly varied food related programs at the Mid-Manhattan Library. If you haven't seen this fascinating exhibit, which looks back at a century of New York lunches, why not combine a visit with one of our upcoming programs?

On Saturday, December 8th, the acclaimed band One Ring Zero will perform songs from their latest release, The Recipe Project: A Delectable Extravaganza of Food and Music at 2 p.m. The songs from The Recipe Project are actually recipes from famous chefs sung word for word and set in a musical style suggested by the chef. You can hear some sample songs on the Recipe Project website, like "Brains and Eggs" based on a Chris Cosentino recipe, "Creamless Creamed Corn" from a recipe created by Tom Colicchio, or my personal favorite, "Raw Peach" from a Mark Kurlansky "recipe." Other chefs who collaborated on the project include Mario Batalli, John Besh, David Chang, Isa Chandra Moskowitz, Andrea Reusing, Aaron Sanchez and Michael Symon.

We invite you to take a soul food journey on Monday, December 10th at 7 p.m., when award-winning filmmaker Byron Hurt presents his PBS documentary Soul Food Junkies. In the film he shares what he has learned about the African American cuisine known as soul food and its connection to cultural identity. His research was prompted by his father's reluctance to stop eating the food he loved despite the fact that it was a threat to his health. Mr. Hurt will answer questions after the the screening.

Hungry for more? We have lots of programs dealing with many different aspects of food and cooking coming up. Join us one evening at 6:30 for:

December

Top food bloggers chat: Deb Perelman, creator of the Smitten Kitchen blog and author of The Smitten Kitchen Cookbook speaks with Adam Roberts, creator of The Amateur Gourmet and author of Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks, on Monday, December 17th.
Kara Newman, spirits editor for the Wine Enthusiast, discusses her book, The Secret Financial Life of Food: From Commodities Markets to Supermarkets on Tuesday, December 18th.
Author Rich Cohen talks about his latest book, The Fish That Ate the Whale: The Life and Times of America's Banana King, a biography of United Fruit Company head Samuel Zemurray, on Thursday, December 20th.

January

Author Jon Krampner offers an informal history of peanut butter, the all-American food, from his forthcoming book, Creamy and Crunchy, on Thursday, January 3rd.
TV Takeaway: Kathleen Collins, author of Watching What We Eat: The Evolution of Television Cooking Shows talks about what cooking shows teach us on Wednesday, January 9th.
Amanda Cohen, Ryan Dunlavey and Grady Hendrix, authors of Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant will dish the dirt about running a NYC restaurant, the unique history of vegetarian and kosher restaurants in New York and the creation of a graphic novel, among other things, on Monday, January 14th.
Award-winning author Bob Spitz will discuss his recent biography, Dearie: The Remarkable Life of Julia Child on Wednesday, January 16th.
Diane Kochila, one of Greece's greatest culinary authorities, presents an illustrated lecture from her cookbook, The Country Cooking of Greece, on Wednesday, January 23rd.
Discover an an organic city full of intrepid and eccentric people who want to make things grow in journalist Robin Shulman's talk, based on her book Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York on Tuesday, January 29th.

February and March

Screenwriter, comedy writer and entrepreneur Seth Front offers a humorous presentation on the "Culinary History of Jews in America based on the Astrological Signs of the Delicatessen" on Monday, February 11th.
Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University explains Why Calories Count: From Science to Politics in an illustrated lecture based on her latest book on Tuesday, February 12th. You can find lots of helpful information about nutrition and public health on Dr. Nestle's website, Food Politics.
Esteemed culinary historian Jessica B, Harris talks about her IACP award-winning book, High on the Hog: A Culinary Journey from Africa to America on Tuesday, March 5th. If you're interested in this topic, please take a look at our list of books by Dr. Harris, Food and Foodways of the African Diaspora, too.

Many NYPL branches are offering food related programs and classes for different ages in conjunction with the Lunch Hour NYC exhibition. Check the program schedule for upcoming events near you. NYPL staff have also created some booklists on food and cooking and there are more coming! You can find these on our NYPL Recommendations page. At Mid-Manhattan, we've recently put together lists of fun Films for Foodies and Food & Cooking Memoirs. Bon appétit!

Cooking for the Holidays, or, Bourbon Makes It Better

Peter Bengston, Central Collection Development — Mon, 19 Nov 2012 10:31:56 -0500

Although the rapidly approaching holidays usually only induces feelings of anxiety, I do look forward to getting out the cookware and making my tried and true holiday desserts and side dishes such as English trifle, Danish rice pudding (risengrød a la mande) and sweet potatoes baked in a sauce of maple syrup, butter and BOURBON!

You heard me, a little bourbon makes something I used to dislike when I was younger into the talk of any Thanksgiving get-together. Basically, after gently boiling 3 lbs. of scrubbed sweet potatoes in their skins for about 15-20 minutes, until they just begin to soften to the touch (you want them to remain firm for slicing), let them cool, peel them, cut them into 1/2 inch slices, arrange them in a baking dish with a sauce of 1 cup maple syrup, 1 stick unsalted butter, a pinch of salt and 3/4 cup of BOURBON(!!!) (1 cup if you're daring), melted together over a low to medium flame in a saucepan, poured over the top of the sliced potatoes.

You can increase the amounts by 50% if you want more sauce. Bake them in the oven for about 35-45 minutes at 350 degrees until the top layer begins to caramelize. I sometimes throw a cinnamon stick into the saucepan when making the sauce and allow it to simmer for 10 minutes or so with the lid on the pot. Remove the cinnamon stick before adding the sauce made with BOURBON(!!!) to the sweet potatoes in the baking dish.

However, I digress. The purpose of this entry is to alert you, dear reader and anxious dinner host, to some of the cookbooks in the library's circulating collection to help you plan your menu for the holidays.

The America's Test Kitchen Menu Cookbook. 641.5973 A

The Complete America's Test Kitchen TV Show Cookbook, 2001-2012. 641.5973 C (Chapter 6 is "Talking Turkey and All the Trimmings")

Essential Pepin. 641.5944 P (I'm including this title because I recently stopped into the Broadway Panhandler on 8th St. where a cook was demonstrating preparing some side dishes for Thanksgiving which included a very simple and delicious butternut squash au gratin which came from this recent Jacques Pepin cookbook)

Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays. 641.568 C

Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats. 641.5638 S

Gooseberry Patch Big Book of Holiday Cooking. 641.56 G (On order)

Holiday Dinners with Bradley Ogden: 150 Festive Recipes for Bringing Family and Friends Together. 641.568 O

How to Cook Everything: Holiday Cooking. 641.568 B and ebook

How to Cook Everything: Thanksgiving. ebook (On order) (Like the previous title in this list this is part of the comprehensive How to Cook Everything series by Mark Bittman)

Let's Talk Turkey...And All the Trimmings. ebook (On order)

Moosewood Restaurant Celebrates: Festive Meals for Holidays and Special Occasions. 641.568 M

Mr. Food Every Day's a Holiday Diabetic Cookbook. 641.5631 G

The Neely's Celebration Cookbook. 642.4 N and ebook (by Gina and Patrick Neely, authors of Down Home with the Neely's cookbook)

Quick and Easy Vegan Celebrations. ebook

The South Beach Diet Parties & Holidays Cookbook. 641.5636 A

Thanksgiving 101. ebook

Thanksgiving Entertaining. 641.568 P

Thanksgiving: How to Cook It Well. 641.568 S and ebook (authored by the current New York Times National editor and former food writer, it includes his recipe for "Roasted Cauliflower with Anchovy Bread Crumbs" which I have seen ALL OVER THE INTERNET)

Thanksgiving: Recipes for a Holiday Meal. 641.568 P

Vegan Holiday Kitchen. 641.5636 A

After perusing this list you might have noticed that most cookbooks are located in call number 641.5 and sometimes 642. This should make it easy to browse the shelves of your local branch for these and other cookbooks. Use subject heading Holiday cooking when searching the online catalog.

Food Special Libraries and Museums

Miranda J. McDermott, Grand Concourse — Fri, 16 Nov 2012 05:53:19 -0500

I am a vegan, natural health food nut, and now I am on a gluten-free diet, so I was interested to see what food libraries are out there. I used to be a big fan of the Food Network Channel; I loved watching the Food Network Challenge show, which I believe has been discontinued. I cook natural grains and I made my own bread and apple pies as a teenager. I love vegetables, fruit, and health food stores. Below is a selection of the food libraries and museums that I found.

Special Libraries

from the Directory of Special Libraries and Information Centers, 40th ed., 2012

All Russian Research Institute of Sugar Beet and Sugar Library
396030 Ramon, Russia
Sugar

American Beverage Association Information Center
1101 16th St., NW
Washington, DC 20036 USA
202-463-6732
Beverage industry

American Society of Baking - Information Service and Library
PO Box 336
Swedesboro, NJ 08085 USA
800-713-0462
Baking and allied subjects

Automation in Baking and Food Industry Design Institute Technical Library
Koli Tomchaka, 21
196084 St. Petersburg, Russia
7 812 2980784
Nutrition; Automation

Beech Nut Nutrition Corporation - Library
100 Hero Dr.
Amsterdam, NY 12010 USA
800-233-2468.
Nutrition, pediatrics, food chemistry.

Belarus Potato, Fruit and Vegetable-Cultivation Research Institute Library
Kovaleva, 2
223013 Samokhvalovichi, Belarus
Fruits and vegetables

Brazil Institute of Food Technology Library
Avda. Brasil 2880
Caixa Postal 139
13070-178 Campinas, Sao Paulo, Brazil
55 19 37431748
Food science and technology

Bread for the World - Library
425 Third St. SW, Ste. 1200
Washington, DC 20024 USA
202-639-9400
Hunger, poverty, International relief and development, public policies, food and agriculture, Christian perspectives

California Culinary Academy Library
350 Rhode Island St.
San Francisco, CA 94103 USA
800-229-2433
Culinary arts, nutrition, restaurant and hospitality industry

Canadian Natural Health Association Library
105-5 Wakunda Pl.
Toronto, ON, Canada M4A 1A2
416-686-7056 / 866-686-7056
Vegetarianism, fasting, natural living, diseases, environmental issues, holistic health, natural hygiene.

Coffee Research Foundation CRF - Coffee Research Station Library
PO Box 4
Ruiru, Kenya
254 67 25081
Coffee

Dairy Australia Library
Level 5, IBM Ctr.
60 City Rd.
Southbank, Victoria 3006, Australia
61 3 96943777
Dairy industry, trade statistics, trade policy, dairy technology, nutrition, food standards

Domino Sugar - Technical Information Center
1 Federal St.
Yonkers, NY 10705 USA
914-709-8053
Sugar technology, analytical chemistry, food technology, chemical engineering

Food Marketing Institute Information Service
2345 Crystal Dr., Ste. 800
Arlington, VA 22202 USA
202-452-8444
Food distribution

Frito-Lay Technology Library
PO Box 650423
3433 Morse Dr.
Dallas, TX 75236 USA
972-334-4735
Food science, nutrition, agriculture, chemical engineering, electronics, management

Fruit Tree Research Station, Akitsu Branch Library
352-1, Mitsu, Akitsu-cho
Toyota
Hiroshima 729-24, Japan
81 8464 51260
Fruits and vegetables. Also Known As: Kaju Shikenjo Akitsu Shijo.

Germany Federal Research Center for Nutrition and Food Library
Haid-und-Neu-Strasse 9
76131 Karlsruhe, Germany
49 721 66250
Food sciences. Also Known As: Bundesforschungsanstalt fur Ernhrung und Lebenswittel - Bibliothek.

Ghana Ministry of Food and Agriculture - Reference Library
PO Box M37
Accra, Ghana
233 21 662961
Crops production, livestock, food, nutrition, forestry, agroforestry, fisheries, aquaculture, agriculture extension

India Ministry of Food Library
45, Krishi Bhawan
New Delhi 110 001, Delhi, India
91 11 384349
Agriculture, food, nutrition, food preservation

Indonesian Coffee and Cocoa Research Institute Library
Jl. P.B. Sudirman 90
68118 Jember, Indonesia
62 57130
Coffee, cocoa

Institute for Planning in the Food Industry
ul Navoi, 9
Tashkent, Uzbekistan
7 3712 442133
Nutrition

International Food Policy Research Institute Library
2033 K St., NW
Washington, DC 20006 USA
202-862-5600
Food policy and research, developmental economics, International trade, food security, agricultural economics and statistics, food safety

International Olive Oil Council Library
Principe de Vergara No.154
E-28002 Madrid, Spain
34 91 5903638
Olives, olive oil

Kagoshima Fruit Tree Experiment Station Library
1452, Honjo
Tarumizu
Kagoshima 891-21, Japan
81 9943 20179
Fruits and vegetables

Kazakhstan Rice Research Institute Library
pl Lenina, 1
18 Shimkent, Kazakhstan
7 3252 393222
Grain

Land O'Lakes, Inc. Library
PO Box 64101
St. Paul, MN 55164-0101 USA
651-481-2691 / 800-328-9680
Dairy and food industry, agriculture industry

MIRINE Food Technology & Research Library
East St.
PO Box 617
Hamilton, New Zealand
64 7 8548580
Food, microbiology, refrigeration, biochemistry, chemical engineering, mechanical engineering, electron microscopy, electronics, quality assurance, energy, bioprocessing pharmaceuticals

National Eating Disorder Information Centre
ES 7-421
200 Elizabeth St.
Toronto, ON, Canada M5G 2C4
416-340-4156 / 866-633-4220
Eating disorders, food preoccupation, weight preoccupation, support groups

National Grocers Association Library
1005 N. Glebe Rd., Ste. 250
Arlington, VA 22201-5758 USA
703-516-0700
Food retail and wholesale operation and related topics and issues

National Restaurant Association - Information Services and Library
1200 17th St., NW
Washington, DC 20036 USA
202-331-5900 / 800-424-5156
Foodservice industry, restaurants, cookery

Research Institute for Vegetable and Melon Cultivation
Lyubiga, 13
416306 Kamyzyak, Russia
Fruits and vegetables

Tea Research Foundation of Central Africa (TRFCA) Library
PO Box 51
Mulanje, Malawi
Coffee

Hershey's - Information Analysis Center
1025 Reese Ave.
Hershey, PA 17033 USA
717-534-5106
Confectionery, chocolate, food science, nutrition, chemistry, engineering, business, marketing, finance

The Indian Institute of Spices Research - National Information Centre on Spices Library
Marikunna P.O.
Calicut 673012, Kerala, India
91 495 731753
Spices

University of Puerto Rico - Fruits Substation Library
HC04, Box 7115
Juana Diaz, PR 00795-9601 USA
787-837-3905
Fruits, fruit research

Washington Apple Commission Library
PO Box 18
Wenatchee, WA 98807-0018 USA
509-663-9600
Apples

World Food Logistics Organization Library
1500 King St., Ste. 201
Alexandria, VA 22314 USA
703-373-4300
Handling of perishable commodities

Zambia National Food and Nutrition Commission Library
PO Box 32669
Lusaka, Zambia
260 211 227803
Food, nutrition research

Museums

Chinese American Food: Stories of Odds and Ends

Raymond Pun, Stephen A. Schwarzman Building, General Research Division — Thu, 15 Nov 2012 08:17:09 -0500

Did you know that some of your favorite dishes from a Chinese take out restaurant have interesting stories behind them? The origin of their names, the ingredients used and how they were conceived and transformed in America all make fascinating tales in food history.

Since the 19th century, Chinese immigrants opened restaurants throughout the American frontier. These dishes preserved and reflected the different Chinese cultural and regional identities. Initially they were not accepted or liked by Americans because they were perceived as foreign. However, many dishes were later reinvented by using local ingredients and cooking techniques to cater to the American taste.

Chop Suey has a rich history. It is a dish that consists of meat and eggs, cooked quickly with vegetables. In Chinese, Chop Suey translates as "Odds and Ends" or "Mixed Vegetables." The story behind this dish is that it was invented by Chinese immigrants living in America for an easy quick meal. To Americans, the food was considered the "national dish of China" when it was unheard of in China. Another story suggests that Chinese immigrants imported this dish to the U.S in the mid to late 1800s.

See Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States.

General Tso's Chicken: where did it come from and who was General Tso? The dish consists of sweet and spicy chicken pieces and is named after General Tso Tsung Tang, a Qing dynasty statesman (1644-1911). There is no definite record that General Tso actually created the dish as well. The exact origin remains uncertain as restaurants from Taiwan to New York have claimed the culinary creation.

See The Fortune Cookie Chronicles: Adventures in the World of Chinese Food, by Jennifer 8 Lee.

Kung Pao Chicken: A stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The dish came from Sichuan Province of China which uses chicken and Sichuan peppercorns as primary ingredients. However, the peppercorns were banned in the U.S. from 1968 to 2008 because they were found to be carrying citrus canker which is a bacterial disease that could infect crops in the U.S. The ban was eventually lifted but many restaurants still do not include the peppercorns in their Kung Pao Chicken.

The infamous fortune cookie: the cookie is often treated as a dessert in Chinese American restaurants. They also carry a piece of paper wrapped inside. Known as "the fortune," the message may include a Chinese phrase with translation or a list of lucky numbers. In the past, there have been lottery winners using the cookie's numbers. According to Jennifer 8 Lee, the recipe was based on a traditional Japanese cracker. As Lee puts it succinctly, "introduced by the Japanese, popularized by the Chinese but ultimately... consumed by Americans."

Even the Chinese take out box has an interesting back story. Known as the oyster pail, these inexpensive containers were used to store oysters in the early 20th century. After World War II, Chinese restaurants utilized the oyster pail for take out since it could contain and transport a variety of dishes easily. The oyster pail is now an icon for Chinese take out.

I hate to admit this but I am not a fan of Chinese American take out food. I grew up in a household where everyone from my extended and nuclear family and family friends worked in Chinese restaurants throughout New York City and beyond. Suffice to say, I've had my fair share of General Tso's Chicken.

Additional Resources

How to Cook and Eat in Chinese by Buwei Yang Chao is one of the first Chinese American cookbook that describes and reflects Chinese foodways in American History.
More on Food Habits in American History.
More on Chinese cookbooks.
More on Cooking Periodicals.
More on Chinese American History.
Browse our MENU collection here and help us improve the collection too!
Learn how lunch acquired its modern identity on the streets of New York in this NYPL exhibition: LUNCH HOUR NYC (till February 17th, 2013)

Thanksgiving Recipes

Rebecca Federman, Collections Strategy, Stephen A. Schwarzman Building — Thu, 08 Nov 2012 10:44:50 -0500

A confession: I've never cooked a turkey. Sides, yes. Desserts, of course. But a turkey? Nope. I leave that to the experts. For me, turkey is the least exciting part of Thanksgiving. Sure, it may be the perfect vehicle for cranberry sauce. And turkey leftovers do make for a tasty soup, but if I had my druthers, I'd just as soon stick to chicken.

All this turkey bashing is just my way of explaining why you won't find any turkey basting in my Thanksgiving picks below. Everyone has their own method of preparing the bird, and I certainly wouldn't want anyone taking advice from a turkey novice, like myself. But, based on the delicious — and decidedly non-turkey — recipes below, I can't imagine you'll miss it.

So let's begin with a drink. One can't go wrong with bubbles, so I always recommend a glass of Prosecco, Cava, or Champagne to greet your guests (and to keep you company in the kitchen). An NYPL colleague of mine, Jessica Pigza, is partial to the mulled claret for heroes recipe from the Week-End Book, and she has yet to steer me wrong where drinks are concerned. For the more adventurous cocktail seeker, there is the Savoy Cocktail Book. Savoy covers both standards and throwbacks, and your guests will thank you for serving either.

Light snacks are a must to keep the kids calm, and your relatives out of the way. Union Square Cafe's bar nuts are shockingly addictive and super easy to throw together. Warmed olives are wonderful, too. For something a little more substantial, the Food52 Cookbook has an appetite-whetting recipe for creamy sausage stuffed mushrooms which look to be the perfect opening act for the long evening ahead.

But one cannot live on appetizers alone. Sides, on the other hand, are a different story. The fennel and potato gratin from Suzanne Goin's Sunday Suppers at Lucques is a home-run, especially for those who prefer to forgo mashed potatoes, or simply serve more than one dish of tubers. Molly Stevens' All About Braising is chock-full of recipes perfect for the Thanksgiving table. Among my favorites in the book: savoy cabbage gratin with Saint-Marcellin cheese, cream braised Brussels sprouts (unreal), and, for any pescaterians in your group, braised halibut steaks over creamy leeks. Stuffing is nearly as territorial as turkey, but the Dean & Deluca Cookbook's recipe for bread and butter stuffing with fresh sage is heart-poundingly good (or maybe that's just the heart attack kicking in).

Dessert is easy. Anything with apples, pears (including a pairing with cheese), maple syrup (the Vermont Maple Syrup Cook Book, 1974, is bound to satisfy), or pumpkin is a no-brainer. Jeni's Splendid Ice Creams at Home's bourbon ice cream with toasted butter pecan, tres leches ice cream, or cinnamon sugar ice cream would all work wonderfully alone, or sitting atop warmed pie. Speaking of pie, I can't speak of Thanksgiving without providing the recipe for Horn & Hardart's pumpkin pie featured in NYPL's Lunch Hour NYC exhibition. No one has called to complain, yet!

"Compact and Ingenious": Lunchboxes, Dinner Pails, and Other Ways We've Carried Lunch

Rebecca Federman, Collections Strategy, Stephen A. Schwarzman Building — Mon, 30 Jul 2012 07:14:27 -0400

This post was written by former Lunch Hour NYC intern Caitlin Dover. Caitlin is a writer and editor based in New York City; she recently received her master's in material culture from the Bard Graduate Center in New York.

How do you pack your lunch? Chances are, you and your kids rely on an assortment of reusable plastic containers that you tote daily to work or school. That practice of packing one's midday meal goes back at least as far as the first half of the nineteenth century, when industrialization prompted workers to find ways to eat their "dinner" in or near their places of work. But the form of lunch containers has shifted; tin "kettles" or pails, lunch baskets, modified tobacco boxes, and various incarnations of lunch boxes—all have been carried by American workers and school children over the years.

In 1850, George Foster, a close observer of New York life, wrote about the daily round of the so-called "Bowery g'hal": "She rises before the sun... swallows her frugal breakfast in a hurry, puts a still more frugal dinner in her little tin kettle (they call 'em pails in Yankeeland) and starts off to her daily labor in the press-room, the cap-sowing or the book-folding establishment..." "Kettle," "pail, " and "bucket" seem to have been fairly interchangeable terms for a common type of nineteenth-century lunch container. House Furnishing Review thoughtfully described this item in 1893 (when it was already somewhat dated) as a "...tall, straight-sided, round tin pail, into which was set a tin dish about half as deep and slightly flaring, so that it projected a little above the edge. The cover fitted into this dish, and upon the top of the cover was a circle of tin, like a short section of cylinder, upon which a tin cup was carried. The cup, inverted, telescoped down over the holder. This dinner kettle is still sold, but there are now a dozen varieties in the market."

This ubiquitous contraption became the symbol of the blue-collar worker in 1900, when President McKinely won a second term under the campaign slogan "Four More Years of the Full Dinner Pail." The same year Munsey's magazine wrote of workers,"The dinner pail is their caterer," adding, "In New York, the lunch basket is little used... Usually, each workman has a flask of cold coffee or tea; or it may be that the coffee or tea is in an ingenious compartment in the top of the lunch pail."

This fascination with "ingenious" compartments carried over into lunch boxes, marketed as conveniences for school children, workers, and picnickers at the turn of the century. Carrying one's lunch in a box wasn't new: Tobacco tins had been repurposed as children's lunch containers for some years.[1] But boxes such as the charmingly named Bon-Vee-Von represented something more advanced. A 1903 ad for the Bon-Vee-Von boasted, "It is a compact and ingenious affair made of strong metal, with several compartments for solid food, a pint flask for tea, coffee, or soup, an alcohol lamp, and a space for knives, forks, napkins, toothpicks and similar articles."

One thing the modified tobacco tins had over such up-to-date products was decoration. While some early lunch boxes did incorporate stamped-metal embellishments, it took the advent of film to turn the lunch box into a promotional canvas. A 1935 "lunch kit" bore an early iteration of Mickey Mouse; fifteen years later, Aladdin introduced a red metal box bearing a decal of Hopalong Cassidy. American Thermos retaliated in 1953 with the first fully lithographed lunch box—a Roy Rogers-themed "school lunch kit" covered with faux wood grain.[2]

Metal lunch boxes gave way to plastic ones starting in the 1970s, when concerns about the safety of the metal boxes led to legislation that limited their use.[3] If anything, attention to lunch-container safety has only grown since then. We can now tuck our sandwiches and carrot sticks into all kinds of BPA-free, washable, recycled and recyclable containers. My favorite is this colorful new spin on the pail from Oots!, a Santa Fe-based company run by Dutch designers. Like so many of its lunch-container predecessors, it has a convenient handle, and compartments for the various components of a meal. What more could any Bowery girl (or boy) want?

[1] Bethanne Patrick, John Thompson, An Uncommon History of Common Things (Washington, DC: National Geographic, 2009), 45.

[2] Bruce Scott, The Fifties and Sixties Lunch Box (San Francisco: Chronicle, 1988), 9.

[3] Bethanne Patrick, John Thompson, An Uncommon History of Common Things (Washington, DC: National Geographic, 2009), 45.

Read It, Make It, Write It! Eat More of What You Love

Zena George, Mid-Manhattan Library — Thu, 26 Jul 2012 11:42:37 -0400

I had the honor of meeting Marlene Koch, author of the cookbook: Eat More of What You Love, at the Book Expo America event held this June at the Jacob Javits Center in New York City. Marlene was all smiles as I told her how much I appreciate the publishing of this cookbook because not only does it reduce the length of time in the kitchen but substitutes the unnecessary calories from our daily diet. As she autographed my personal copy, I promised her that my next blog recipe would be from her book. So Marlene, this one is for you!

One Bowl Three-Bite Brownies

Serves 6-12 people

INGREDIENTS

1/2 cup bittersweet or semi-sweet chocolate chips
1 1/2 tablespoons butter
1/4 cup (or 3.5 ounce container) prune puree
1/4 teaspoon instant coffee crystals
1 1/2 teaspoons vanilla extract
1/4 cup dark brown sugar
1/2 cup granulated no-calorie sweetener
1 egg beaten
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 cup all-purpose flour

* For cakier brownies, add one additional egg.

DIRECTIONS

Preheat oven to 325 degrees. Lightly spray a 12-cup muffin tin with non-stick baking spray.
Place chocolate chips and butter in a bowl, whisk until completely melted.
Add prune puree, instant coffee, vanilla and brown sugar; blend until smooth.
Stir in beaten egg, along with cocoa powder, baking powder and flour, whisk until lump free.
Spoon batter evenly into prepared muffin tin. Bake for 10-12 minutes or until the center springs back when lightly touched.
Cool pan on wire rack for 5-10 minutes before removing brownies from tin.

MY OVERALL REVIEW

I must confess, I am not a fan of baking and if I have to bake, I certainly prefer to not do it during summer. I think it was just plain ole luck that I happened to have the ingredients at home for this recipe (minus the prune puree, which I later picked up in the baby food section at my local grocery store.)

As you can see from the photo below, theses brownies were very moist on the inside and I assure you, tasted just as delicious as they look. I added a touch of colored sprinkles as celebration for the 4th of July.

According to the book, 1 brownie counts as 100 calories; not a bad number since I had 3 of them the same day.

The process of mixing the ingredients took about 20 minutes, I stuck with the book recommendation of 12 minutes for baking and 10 minutes for cooling. If you don't have a sweet tooth like me, you might find the brownie a bit rich in taste. A glass of cold milk will fix that problem. I think these brownies will be more fun to make during the cold months, simply because oven use during the summer is just harsh to the human body.

The brownies make a great dessert option for parties and/or social gatherings and a quick bake item when you need a snack.

I would rate these brownies an A- grade in taste, quality and process.

Boost your Budget with Help from a Food Program!

Brigid Cahalan, Library Sites & Services/Outreach — Wed, 18 Jul 2012 08:21:25 -0400

The following post was written by guest blogger Vanna Valdez, Benefits Outreach Worker, NYC Hunger Free Communities Consortium.

The New York City Hunger Free Communities Consortium (NYCHFCC) is a collaboration of New York City’s leading anti-hunger, nutrition, and aging organizations (AARP Foundation, City Harvest, Council of Senior Centers and Services of NYC, Food Bank for NYC, Metropolitan Council on Jewish Poverty, NYC Coalition Against Hunger, NYC Department for the Aging, Public Health Solutions, and United Way of New York City). This project works towards the creation of a hunger free New York City, with a particular focus on aiding the especially vulnerable populations of households with children, the working poor, and senior citizens.

Food Stamps

If you need help buying food, you are far from alone. Tens of thousands of New Yorkers are reaching out for help in this tough economy. For them, the Food Stamp Program (also known as SNAP) is a simple dependable way to buy food in times like this.

Many New Yorkers are eligible for Food Stamps:

Those who are working. Many low-income working people think that because they work, they cannot be eligible, but many are.
Those 60 years of age or older: If you live in a household with people 60 years of age or older, you may be eligible even if you have a higher income.
Those who are unemployed. Food Stamps can help you get by between jobs.
People with disabilities: You may qualify for food Stamps even if you receive SSI/disability benefits.
Immigrants: Many immigrants who were not eligible before can now get Food Stamps. If you are an immigrant who is not eligible, you can still apply on behalf of your eligible children. Applying will not affect your immigration status.

Senior Programs

Congregate Meals
Senior Centers are open to all older adults aged 60 and over, and offer health and wellness, social, and educational programming along with at least one nutritious meal (usually lunch) during the week. There are over 200 senior centers in New York City. Call 311 for more information.

Meals on Wheels
If you are unable to get to a senior center, case management agencies provide access to home-delivered meals, home care attendants, benefits applications, chore services, and other in-home supportive services. Call 311 for more information.

Food Assistance Programs

If there are times that you don’t have enough food for yourself and your family, even if you are receiving other assistance, one of over 1,100 food pantries and soup kitchens in New York City may be able to help. Food pantries provide emergency food that can be prepared at home. Soup kitchens serve meals on-site. Most of these programs are operated by not-for-profit, community or faith based organizations.

WIC (Women, Infants, and Children)

WIC (The Women, Infants, and Children Supplemental Food Program) provides nutritious foods, nutrition education, and referrals to health and other social services to participatants at no charge. WIC Offers:

Food vouchers
Nutrition counseling
Breastfeeding counseling
Food preparation, and recipes
Physical fitness activities

WIC serves low-income pregnant, postpartum, and breastfeeding women, and infants and children up to age 5 who are at nutrition risk. If you live in New York State, HFCC can help you determine your eligibility for the WIC program. Your household income must be within the federal income guidelines for the program but, if you already receive food stamps, Medicaid or TANF (Temporary Assistance for Needy Families), you automatically qualify. You do not need to provide proof of U.S. citizenship to apply.

School Breakfast Program

For children, eating breakfast regularly can boost test scores, improve concentration, and enhance learning among other rewarding effects. When schools participate in school breakfast programs such as Breakfast in the Classroom or Grab and Go breakfast, students eat a healthy and nutritious breakfast regularly. Only 24% of New York City public school students currently participate in the school breakfast program. All students are eligible for a nutritious and delicious breakfast that is convenient and a bargain! Breakfast is free to all students. To learn how your child’s school can start a Breakfast in the Classroom Program, call 1-855-692-HFCC (1-855-692-4322) email info@nychungerfree.org. Representatives speaking the following languages are available: English, Spanish, Chinese, French, Haitian Creole and Russian.

How Do I Apply?

If you are interested in finding out if you qualify for benefits or to find a senior center or food program near you, please call: 1-855-692-HFCC (1-855-692-4322) or email info@nychungerfree.org. If your organization is interested in participating in this project, please call Vanna Valdez at 212-825-0028 x232, Marie Vincent at x220, or Xuya Fang at x205. There will be opportunities to participate on various levels, including but not limited to: receiving outreach materials to distribute to your client population hosting representatives from project partners to perform on-site pre-screenings and/or application assistance having your own staff/volunteers trained to do benefits outreach & pre-screening.

Visit us at our website http://nychungerfree.org This project, in partnership with United Way of New York City, has been funded at least in part with federal funds from the U.S. Department of Agriculture.

The contents of this blog post do not necessarily reflect the view or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government.

Grow, Preserve, Pickle, Cure, Brew, Do It Yourself: Homesteading in the City

Lauren Lampasone, Reference and Research Services — Thu, 21 Jun 2012 08:42:03 -0400

The first time I made my own cheese, it was a revelation. It was so simple and easy, it was ridiculous to me that I had spent years buying it at the store like everyone else.

I wasn't making brie or cheddar or anything fancy or aged at all, just the standard fresh ricotta that usually comes in a tub in the dairy case. Making your own ricotta is only slightly more involved than brewing tea. You slowly warm up whole milk in a pot. When it gets to a certain temperature (around 185°F), take it off the heat and add acid in the form of lemon juice or vinegar. Separate curds from whey, drain in a cheesecloth, and voila, your lasagna just got that much more homemade.

More and more, Americans are thinking hard about where their food comes from and whether improvements can be made from a nutritional or supply chain perspective to improve our health and the health of our environment. When you control the ingredients, you know what is going into the food you eat. Author Michael Pollan says we should "eat food," as in food our great-great-grandmothers would recognize and not products filled with unknown preservatives and shelf-stabilizers.

I have been experimenting with quick pickles, mayonnaise, sauces, granola, candies and other basic recipes for a while now. You don't necessarily have to invest in equipment or hard-to-find ingredients in order to get some satisfaction from DIYing your fruit, veggies, dairy, condiments, drinks, or sweets. The extra effort can pay off in many ways.

Browse this list, or the library shelves in the 630s and 640s. Just look for an easy project that catches your interest; whether or not you decide to raise chickens in your backyard, it might surprise you how easy it can be to make homemade fruit roll ups...

Urban Farming

Small-space Container Gardens: Transform your Balcony, Porch, or Patio with Fruits, Flowers, Foliage & Herbs Fern Richardson, 2012
The Urban Farm Handbook: City-slicker Resources for Growing, Raising, Sourcing, Trading, and Preparing What You Eat Annette Cottrell, 2011
Mini Farming: Self Sufficiency on 1/4 Acre Brett L. Markham, 2010
Fresh Food from Small Spaces: The Square Inch Gardener's Guide to Year-round Growing, Fermenting, and Sprouting R.J. Ruppenthal, 2008
The Edible Container Garden: Growing Fresh Food in Small Spaces Michael Guerra, 2000

Foraging

Check with the proper authorities before you start foraging in your local park! "Enjoy Park Greenery, City Says, but Not as Salad" The New York Times, July 29, 2011.

Foraged Flavor: Finding Fabulous Ingredients in your Backyard or Farmer's Market, with 84 Recipes Tama Matsuoka Wong, 2012
Hunt, Gather, Cook: Finding the Forgotten Feast Hank Shaw, 2011
The Wild Table: Seasonal Foraged Food and Recipes Connie Green, 2010
The Wild Vegetarian Cookbook: A Forager's Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods, with More than 500 Recipes Steve Brill, 2002
The Foraging Gourmet Katie Letcher Lyle, 1997

Pickles and Preserves

The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux Paul Virant, 2012
Preserving: The Canning and Freezing Guide for All Seasons Pat Crocker, 2011
Food in Jars: Preserving in Small Batches Year-Round Marisa McClellan, 2011
Preserving with Friends (DVD) 2011
Can It, Bottle It, Smoke It: And Other Kitchen Projects Karen Solomon, 2011
The Complete Guide to Food Preservation: Step-by-step Instructions on How to Freeze, Dry, Can, and Preserve Food
Angela Williams Duea, 2011
Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling Sherri Brooks Vinton, 2010 (also available as ebook)
Canning for A New Generation Liana Krissoff, 2010
The Art of Preserving Lisa Atwood, 2010
Pickles & Relishes: 150 Recipes from Apples to Zucchini Andrea Chesman, 2010 (also available as ebook)
Homemade Living: Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More Ashley English, 2010
Tart & Sweet: 101 Canning Recipes for the Modern Kitchen Kelly Geary, 2010
Preserving: Self-sufficiency Carol Wilson, 2009
Well-preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Foods Eugenia Bone, 2009

Fermentation

The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from around the World Sandor Ellix Katz, 2012
Cured, Fermented and Smoked Foods: Proceedings of the Oxford Symposium on Food and Cookery 2010
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-culture Foods Sandor Ellix Katz, 2003

Cheese, Butter, and Yogurt

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers Gianaclis Caldwell, 2012
Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More Ashley English, 2011
The Joy of Cheesemaking: The Ultimate Guide to Understanding, Making, and Eating Fine Cheese Jody Farnham, 2011
Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-class Cheeses Mary Karlin, 2011
The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply Richard Helweg, 2010
Cheesemaking Rita Ash, 2010

Drying

The Complete Guide to Drying Foods at Home: Everything You Need to Know about Preparing, Storing, and Consuming Dried Foods Terri Paajanen, 2012
How to Dry Foods Deanna DeLong, 2006

Homebrewing

If you need more beer inspiration, try George Washington's recipe... or not.

Beer Craft: A Simple Guide to Making Great Beer William Bostwick, 2011
Home Winemaking for Dummies Tim Patterson, 2011
Strong Waters: A Simple Guide to Making Beer, Wine, Cider and Other Spirited Beverages at Home Scott Mansfield, 2010 (ebook)
The Way to Make Wine: How to Craft Superb Table Wines at Home Sheridan F. Warrick, 2006
Beer: Tap into the Art and Science of Brewing Charles W. Bamforth, 2003 (also available as ebook)
The Homebrewer's Garden: How to Easily Grow, Prepare, and Use your Own Hops, Brewing Herbs, Malts Joe Fisher, 1998 (ebook)
Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More Pattie Vargas, 1999
The Encyclopedia of Home Winemaking Pierre Drapeau, 1999

Livestock

Before you question the inclusion of bees and chickens here... I live in Brooklyn and I know for a fact both are being raised in my neighborhood!

The Beekeeper's Bible: Bees, Honey, Recipes & Other Home Uses Richard Jones, 2011
Beekeeping: A Seasonal Guide Ron Brown, 2011
Chicken & Egg: A Memoir of Suburban Homesteading with 125 Recipes Janice Cole, 2011
Living with Chickens: Everything You Need to Know to Raise your Own Backyard Flock Jay Rossier, 2004

General DIY/Homesteading Resources

The America's Test Kitchen Do-It-Yourself Cookbook: 100+ Foolproof Kitchen Projects for the Adventurous Home Cook 2012
Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York Robin Shulman, 2012
The Homesteading Handbook: A Back to Basics Guide to Growing your Own Food, Canning, Keeping Chickens, Generating your Own Energy, Crafting, Herbal Medicine, and More Abigail R. Gehring, 2011
The Complete Idiot's Guide to Urban Homesteading Sundari Elizabeth Kraft, 2011
The Locavore's Kitchen: A Cook's Guide to Seasonal Eating and Preserving Marilou K. Suszko, 2011
Urban Pantry: Tips & Recipes for A Thrifty, Sustainable & Seasonal Kitchen Amy Pennington, 2010
The Complete Idiot's Guide to Self-sufficient Living Jerome D. Belanger, 2009
The Self-sufficient Life and How to Live It: The Complete Back-to-basics Guide John Seymour, 2009
Made from Scratch: Discovering the Pleasures of A Handmade Life Jenna Woginrich, 2009
The Urban Homestead: Your Guide to Self-sufficient Living in the Heart of the City Kelly Coyne, 2008
Extreme Simplicity: Homesteading in the City Christopher Nyerges, 2002

Check out this list in BiblioCommons: Grow, Preserve, Pickle, Cure, Brew, Do It Yourself. Have you grown or preserved anything interesting lately? I don't have much in the way of websites listed here, but there are many. Which informational websites do you read and recommend?

Lunch Hour NYC: Lunch by Denise Fleming

Elizabeth Bird, Children's Center at 42nd Street — Fri, 01 Jun 2012 12:21:52 -0400

With the upcoming NYPL exhibit Lunch Hour NYC on the horizon, we can look forward to an in-depth look at the world of cafeterias, Automats, workers' lunches, lunch at home (including tenements), school and charity lunches, and power lunches too. Kids will get a glimpse of lunch in all its myriad forms, and we've whipped together a booklist of lunch-related titles they'll really enjoy. Today, let's examine one of those books for kids on the younger end of the scale. Have a toddler or preschooler who won't touch their food? Introduce them to this omnivorous rodent with tummy filling on his mind in Denise Fleming's magnificent (and strikingly beautiful) Lunch.

A small mouse sniffs curiously out of his hole. His little arms reach yearningly off to the side. Oh boy is he hungry. Quick as a wink he climbs up the nearest black and white checked tablecloth and proceeds to eat every beautifully colored fruit and vegetable he sees beginning with a purple turnip, moving onto an orange carrot, yellow corn, etc. As the little mouse eats (and his aplomb and enthusiasm are highly addictive) he covers himself more and more with particles of the foods devoured. By the end of the story the author includes a picture of the now completely multi-colored mouse with helpful notations as to what each item on his person is. Reading the artist's statement, I didn't realize right off the bat that just as the mousey's food items change color, so too does the background of each and every scene. Additionally, the tablecloth itself is a calming black and white, ably setting off the mouse and his gluttonous rampage.

When you first hear how artist Denise Fleming went about creating the pictures for this book your initial reaction is something along the lines of, "Whaaaa?". Check out a hardcover copy of this book you will see that the book flap goes into incredible detail describing Fleming's asrtistic process. Suffice to say, no paint or brushes created so much as a page of art in this book. Instead, each image is a meticulously hand-crafted process called "pulp painting" that results in handmade paper art. You can learn more about her process here.

As Publishers Weekly said, of the book, "Fleming's pulp painting technique drenches each page with vibrant hues." Kirkus agreed saying, "With large areas of brilliant, subtly modulated color and handsome compositions incorporating boldface type, a beautifully crafted book that's sure to delight young audiences." It's big. It's beautiful. It's gorgeous. It's for kids anwhere between the ages of 1-5. Go on and check it out today.

Be sure to check out the author's website for a list of different activites you can do in conjunction with the book.

Lunch Hour NYC: Middle School is Worse Than Meatloaf

Elizabeth Bird, Children's Center at 42nd Street — Mon, 30 Apr 2012 06:41:50 -0400

With the upcoming NYPL exhibit Lunch Hour NYC on the horizon, we can look forward to an in-depth look at the world of cafeterias, Automats, workers' lunches, lunch at home (including tenements), school and charity lunches, and power lunches too. Kids will get a glimpse of lunch in all its myriad forms, and we've whipped together a booklist of lunch-related titles they'll really enjoy. Today, let's examine one of those books and we may as well begin with that most horrorific of all lunch-related themes: school cafeteria food! [insert dramatic music here]

I remember being 13 or so and talking with a much older cousin of mine. When he asked me what grade I was in I told him seventh and he chuckled to himself. "Man, that was the worst." Was it? At the time I couldn't quite figure out what he meant. Sure middle school was awful but sometimes it's hard to separate yourself from what you perceive as "normal". Looking back on it now, I can see clearly just how awful that age is for a whole bulk of humanity, but who has the guts to go on out and say it? That would be two-time Newbery Honor winner Jennifer Holm, of course. Yet when you're dealing with a universal experience you really need to be able to make your book unique in some fashion. Enter artist Elicia Castaldi. Middle School is Worse Than Meatloaf is a tale told via "stuff." Notes, detention slips, photos, CDs, invitations, shopping lists, you name it. A perfect blending of chaotic piles and orderly prose, this book gets to the heart of the best and the worst (more often the worst) of this most awkward and necessary of ages.

She had such plans for the year, Ginny did. Oh, it was going to be great. She had this whole To Do List with things like "Get a dad" and "Try to be friends with Mary Catherine Kelly." Seventh grade was going to be awesome. Okay, sure Ginny's bank account seems to stay at the unaccountably small ending balance of $5.00 at all times. And sure the aforementioned Mary Catherine Kelly has decided that Ginny just isn't worth being friends with anymore. But really, things didn't start to get really bad until Ginny's older brother Henry started getting in more and more trouble. Or when she didn't get her dream role in The Nutcracker and the aforementioned Ms. Kelly did. Or when that brat Brian Bukvic kept bugging her and, and, and... well, things are never easy in seventh grade. Fortunately, Middle School is Worse Than Meatloaf makes it clear that no matter how lousy things are, there's always a chance that things will eventually get better.

I can't think of many books for kids where points can be made with the eloquent use of tater tots. This is clearly one of the few. Consider the book a mix of catharsis and eye-popping visual stimulation. Food related titles are rarely so funny. Available in branches system-wide.