Chef and owner Arie Peisert takes a break from daily food prep and stands near the cord of wood stacked outside his new Standish-Ericsson restaurant, Northern Fires. Snow falls as nearby cars push through the slush on 42nd Street. In spite of the cold, Peisert is in shorts, a t-shirt, and a long black apron.…
Last week, on a chilly late October afternoon, I had the absolute pleasure of sitting down and talking with Ben Swarts, founder of Frost Iron Training – the newest gym in the neighborhood. We sat outside in the sun and chatted. Ben told me about how he sees his space as an opportunity to build… Read More →
Nadja’s house sits tucked back from the street further than most. Her front yard is not a mowed lawn, but a mixture of native plants and colorful flowers. A small sign with the words “POLLINATOR CAFE” tilts near the sidewalk. Look atop her roof and you’ll see two purple boxes the size of a dorm… Read More →
As the Atlantic points out: “Pasta, sushi, tacos, samosas, and pad thai: In the U.S., enthusiastic eaters will likely be able to name traditional dishes from a wide variety of cuisines around the world. But most of us couldn’t name a single Native American dish from any one the vast network of tribes, cultures, and…
Neuroscientist Damien Fair and chemical engineer Paul Dauenhauer work in fields of study that not everyone understands. Neuroscience just, sounds complicated. And well, chemical engineering sounds no less daunting of a discipline. But that isn’t keeping Fair and Dauenhauer from doing work that we can all understand. Neuroscience professor Damien Fair is working to see…
