(check out the recent NY Times article on this building)
Last week, we put down a new layer of epoxy floor paint, finished the walk-in refrigeration installation, paid the last electrician's bill and today our new steam kettle arrived (we are taking suggestions for affectionate names for our steam kettles).
And now for foraging news - this Saturday at Smorgasburg - Japanese knotweed and honey soda. Knotweed is native to east Asia and grows wild on the east coast (it is sometimes classified as an invasive species). It has hollow stems, edible leaves and tastes a bit like rhubarb. We've been working with Evan Strusinski the noted wild food forager who travels up and down the east coast, sending packages of foraged goodies to various NYC chefs and restaurants.