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UnderCurrants series unveiled by Firestone Walker’s Barrelworks
Cross-Continental Wild Beer Infused with Whole Black Currants from Poland (Buellton, CA) – From the fields of Poland to the coast of California comes UnderCurrants — an inaugural cross-continental wild beer from Firestone Walker’s Barrelworks. “We have been toying around […]

POSTED MAY 05, 2018 7:31 PM
Stone White Geist Berliner Weisse makes US debut
Year-Round release from Stone Brewing – Berlin to be imported for a limited time (Escondido, CA) – Just two short years after the history-making opening of Stone Brewing – Berlin, the brewery’s beers are now distributed to 25 European countries, […]

POSTED MAY 05, 2018 7:07 PM
Full Sail Summa’ Time Lime Lager joins Pub Series
(Hood River, OR) – Summertime along the Columbia River Gorge in Hood River has a no-shirt, no-shoes, no-problem kind of vibe, and Full Sail Brewing Co.’s latest Pub Series offering brings that on-the-beach attitude to you wherever your summer finds […]

POSTED MAY 05, 2018 6:19 PM
Crooked Stave announces Persica Day and Annual Stone Fruit Harvest Weekend
Denver, CO – Crooked Stave Artisan Beer Project is excited to announce Persica Day, centered around the brewery’s yearly release of Persica, their most coveted Golden Sour Ale aged with local Palisade Peaches. The brewery’s first rendition of Persia was […]

POSTED MAY 05, 2018 5:51 PM
Door County Pastoral Saison returns as seasonal release in mid-May
Baileys Harbor, WI – Door County Brewing Co. is excited to announce the return of Pastoral Saison as a seasonal release. Last brewed in the summer of 2016, Pastoral is a Belgian style saison featuring a simplistic malt bill fermented […]

POSTED MAY 05, 2018 5:28 PM
Ratio Beerworks launches crowlers to-go, announces May event calendar
(Denver, CO) – May 2018 Events at Ratio Beerworks Saturday, May 5 – Yoga in the Brewhouse with Apres Yoga – 11am Join Après Yoga teacher Elyse Rousseau for the inaugural edition of Breathe, Bend & Brew at Ratio Beerworks. […]

POSTED MAY 05, 2018 5:20 PM
Brewers Association individual recognition awards at 2018 Craft Brewers Conference
(Nashville, TN) – The Brewers Association announced its individual recognition awards this week at the Craft Brewers Conference in Nashville, Tennessee. Below are the winners of the four awards as announced by the BA (original post here). **** Since 1987, […]

POSTED MAY 05, 2018 5:09 PM
Brewers Association names J. Nikol Jackson-Beckham, Ph.D. as its first Diversity Ambassador
(Boulder, CO) — Furthering its commitment to diversity, the Brewers Association (BA)—the not-for-profit trade association dedicated to small and independent American craft brewers—today announced that it has tapped J. Nikol Jackson-Beckham, Ph.D. as its first-ever Diversity Ambassador. Similar to other […]

POSTED MAY 05, 2018 4:59 PM
Schlafly’s From the Ibex Cellar: Sour Blonde arrives starting Monday, May 7
The Saint Louis Brewery ™ introduces the first new beer in the premium From The Ibex Cellar series for 2018 Schlafly’s From the Ibex Cellar: Sour Blonde Ale (St. Louis, MO) — Schlafly Beer announces the upcoming release of the […]

POSTED MAY 05, 2018 4:49 PM
TTB accepts record $900,000 offer in compromise from Warsteiner Importers Agency
(Washington, DC) — The Alcohol and Tobacco Tax and Trade Bureau (TTB) has accepted a $900,000 offer in compromise from Warsteiner Importers Agency Inc. for alleged violations of the trade practice provisions of the Federal Alcohol Administration (FAA) Act. This […]

POSTED MAY 05, 2018 4:37 PM

Grub Street New York

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

This could be you!

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

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

[Washington Post]

Read more posts by Chris Crowley

Filed Under: the future, innovation, mars, space



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

So long.

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

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

[Eater NY]

Read more posts by Sierra Tishgart

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



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

Who could resist peanut-butter pretezl cookies?

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

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

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

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

Read more posts by Chris Crowley

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



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

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

Produced by Adam Banicki, written by Cait Munro.

Read more posts by Adam Banicki and Cait Munro

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



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

New digs, new menu.

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

 

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

 

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

 

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

 

Chef Mongeluzzi. Photo: Liz Clayman

 

Kessler and DeRossi. Photo: Liz Clayman

 

The restaurant seats 46. Photo: Liz Clayman

Menu [PDF]

Bergen Hill, 64 Cooper Square, no phone

Read more posts by Sierra Tishgart

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



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

Whole Foods signed the lease in 2012.

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

[Gothamist]

Read more posts by Chris Crowley

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



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

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

Produced by Kenny Wassus, written by Cait Munro.

Read more posts by Cait Munro and Kenny Wassus

Filed Under: cafflano, coffee, gadgets, twin peaks



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

These beers match memorable flavor to moderate alcohol.

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

Photo: Bobby Doherty/New York Magazine

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

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

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

Photo: Bobby Doherty/New York Magazine

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

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

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

Photo: Bobby Doherty/New York Magazine

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

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

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

Photo: Bobby Doherty/New York Magazine

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

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

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

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

Read more posts by Joshua M. Bernstein

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



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

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

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

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

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

[Bloomberg]

Read more posts by Clint Rainey

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



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

Looks pretty frightening.

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

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

Photo: J.S. Burgers Café

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

Photo: J.S. Burgers Café

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

Photo: J.S. Burgers Café

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

[Fashionsnap]

Read more posts by Clint Rainey

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



POSTED JUNE 24, 2016 7:10 PM

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