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Jeffrey Linn makes maps that show how extreme sea level increase will impact major cities around the globe. Recently he made a map of NYC showing what it would look like if sea levels rose by 100 feet, which is what would happen if a third of the world’s ice sheets melted. So long, most of Manhattan and Brooklyn; hello Coral Gardens, Prospect Beach, and Sunset Island. Prints are available.
See also Linn’s maps of a drowned London, the bay of LA, and islands of Seattle.
The producers of A Most Violent Year, one of the year’s most acclaimed movies, are doing something interesting to promote their film. They’re running a blog that posts all sorts of media and information about NYC in 1981, the year the film is set. Today, they released a short documentary that features interviews with some people who were scraping together lives in NYC circa 1981. It’s worth watching:
Featuring Guardian Angels founder Curtis Sliwa, performance artist and former Warhol Factory fixture Penny Arcade, actress Johnnie Mae, Harlem street-style legend Dapper Dan, auto body shop owner Nick Rosello, and trucking union rep Wayne Walsh.
The trailer for A Most Violent Year is here…I’ve heard good things about this one and hope to catch it soon.
Being an avid eater and cooker of steak,1 a passage at the end of Tom Junod’s profile of Wylie Dufresne / obit of WD-50 caught my eye:
“That’s why I’m really proud of what we did here,” he said over his cup of sake. “I’m proud of the big things, but I’m also proud of the little things we routinely did well. Do you know what made me most proud in the meal I served you? The Wagyu beef. It was perfectly cooked.”
“The advantage of sous vide,” someone said.
“But it wasn’t sous vide!” Dufresne said. “That’s the thing. It was cooked in a pan. And it had no gray on it! Do you know how hard that is? Do you know how much work that takes? Turning the beef every seven or eight seconds … And so that question you asked me before, about food and music — that’s my answer: a perfect piece of Wagyu beef cooked in a pan that comes out without any gray on it. It might not be ‘When the Levee Breaks,’ but it’s definitely ‘Achilles Last Stand.’”
I couldn’t recall hearing about this fast flipping technique from the many pieces Kenji Lopez-Alt has published about how to and how not to cook steak, so I pinged him on Twitter. He responded with Flip Your Steaks Multiple Times For Better Results.
Let’s start with the premise. Anybody who’s ever grilled in their backyard with an overbearing uncle can tell you that if there’s one rule about steaks that gets bandied about more than others, it’s to not play with your meat once it’s placed on the grill. That is, once steak hits heat, you should at most flip it just once, perhaps rotating it 90 degrees on each side in order to get yourself some nice cross-hatched grill marks.
The idea sort of makes sense at first glance: flipping it only once will give your steak plenty of chance to brown and char properly on each side. But the reality is that flipping a steak repeatedly during cooking — as often as every 30 seconds or so — will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!
It works for burgers too. Thanks, Kenji!
Although honestly, I eat and cook steak a lot less than I used to. Burgers too. A belly full of steak just doesn’t feel that good anymore, gastronomically, gastrointestinally, or environmentally. I’m trying to eat more vegetables and especially seafood. Actually, I’m not really trying…it’s just been working out that way. I still really like steak, but it’s almost become a special occasion food for me, which is probably the way it should from a sustainability standpoint. ↩
A bit late for today, but for future snow day reference, here’s a crowdsourced map of good places to go sledding in NYC.
(via @alainabrowne)
Matchbook Diaries is an Instagram account collecting photos of NYC restaurant matchbooks. Some notables:
The American Museum of Natural History’s research library has an online exhibit of bird illustrations taken from the book Extraordinary Birds. (via @kellianderson)
At Serious Eats, Ed Levine writes about Why Diners Are More Important Than Ever. From his ten-point list of what defines a diner:
8. All-occasion places: Diners must rise to many occasions, from first dates to pre- or post-game celebrations by fans or teammates, to wallowing in solitary self-pity. Diners are the best restaurants for planning murders, stick-ups, or other nefarious enterprises.
Being an all-occasion place is not the only egalitarian thing about diners:
People talk about Starbucks reintroducing the notion of what sociologist Ray Oldenburg coined the “third place” in American life: spaces where we gather besides home and work to form real, not virtual, communities. Starbucks and more high-minded cafes that followed in its wake have surely succeeded on this point, but long before 1971, when the first Starbucks opened in Pike Place Market in Seattle, diners were already serving that invaluable function for us, along with the corner tavern.
And that’s why we need to cherish our local diners, whether it’s a mom and pop or a Waffle House or a Greek coffee shop. They’re some of the few cheap, all-inclusive places to eat and hang out and laugh and cry and stay viscerally connected with other folks.
And it warmed my heart to see Ed include Cup & Saucer and Eisenberg’s on his list of notable NYC diners. An unusual thing I’ve noticed about Eisenberg’s: instead of getting your check at the table, you just tell the cashier what you ordered on the way out and pay for it. Like on the honor system! Is there anywhere else in NYC that does this? I wonder what their loss rate is compared to the norm?
Photographer Vincent Laforet hung himself out of a helicopter hovering at 7500 feet with his high-ISO cameras to capture these gorgeous shots of NYC at night. The blue-purple glow is Times Square.
These are pictures I’ve wanted to make since I was in my teens, but the cameras simply have not been capable of capturing aerial images from a helicopter at night until very recently.
Helicopters vibrate pretty significantly and you have to be able to shoot at a relatively high shutter speed (even with tools like a gyroscope) and that makes it incredibly difficult to shoot post sunset.Special thanks to long time friend and aerial coordinator Mike Isler & Liberty Helicopters.
Armed with cameras such as the Canon 1DX and the Mamiya Leaf Credo 50 MP back — both capable of shooting relatively clean files at 3200 & 6400 ISO and a series of f2.8 to f1.2 lenses including a few tilt-shift lenses.
I was finally able to capture some of the images that I’ve dreamed of capturing for decades.
Check out the whole series on Laforet’s web site.
This is a great aerial tour (by drone) of all five boroughs of New York.
I bet the Coast Guard boats equipped with the scary-looking machine guns didn’t take kindly to a drone shadowing the Staten Island Ferry. (via @anildash)
An exhibition by Danny Lyon of color photos he took in the NYC subway is being staged by the MTA. The photos have never been publicly shown before.
The trains shown in these two photos still run occasionally: just catch the M between 2nd Ave and Queens Plaza between 10am and 5pm on the two remaining Sundays in Dec.
The American Museum of Natural History is planning on expanding.
The American Museum of Natural History, a sprawling hodgepodge of a complex occupying nearly four city blocks, is planning another major transformation, this time along Columbus Avenue: a $325 million, six-story addition designed to foster the institution’s expanding role as a center for scientific research and education.
The new Richard Gilder Center for Science, Education and Innovation would stand on a back stretch of the museum grounds near West 79th Street that is now open space.
The addition, to be completed as early as 2019 — the museum’s 150th anniversary — would be the most significant change to the museum’s historic campus since the Art Deco Hayden Planetarium building became the glass-enclosed Rose Center for Earth and Space 14 years ago.
John Lennon died 34 years ago today. The night he died, someone made a six-minute recording of what was playing on FM radio in NYC:
Almost every station was either discussing the death or playing a Beatles song. See also the front page of the NY Times the next day and the article in the Daily News about the shooting. (via wfmu & @UnlikelyWorlds)
Update: Legendary reporter Jimmy Breslin wrote a piece shortly after the shooting about the police officers that drove Lennon to the hospital that night.
As Moran started driving away, he heard people in the street shouting, “That’s John Lennon!”
Moran was driving with Bill Gamble. As they went through the streets to Roosevelt Hospital, Moran looked in the backseat and said, “Are you John Lennon?” The guy in the back nodded and groaned.
Back on Seventy-second Street, somebody told Palma, “Take the woman.” And a shaking woman, another victim’s wife, crumpled into the backseat as Palma started for Roosevelt Hospital. She said nothing to the two cops and they said nothing to her. Homicide is not a talking matter.
And that last paragraph, wow. (via @mkonnikova)
The International Exhibition of Modern Art held at the The 69th Regiment Armory in NYC in 1913 was the first large public exhibition of modern art in the US. It has become known simply as The Armory Show. Among the artists represented at the show were Paul Cézanne, Georges Braque, Georges Seurat, Vincent van Gogh, Auguste Rodin, Pablo Picasso, Wassily Kandinsky, Claude Monet, Marcel Duchamp, Henri Matisse, and Fernand Léger. So yeah, important show.
John Ptak noticed in a book he was reading that the sales total for the show was $44,148, which is something like $1,000,000 in today’s dollars. Of that total, two artists were responsible for almost a third of the total: Odilon Redon made $7000 and Cézanne made $6700. Duchamp sold four pieces for $972. It goes without saying that the ~1600 pieces exhibited at The Armory Show would fetch billions of dollars at auction now.
On the walk back from soccer practice the other day, my sharp-eyed seven-year-old son spotted something through the partially papered-up window of a Chelsea gallery. “Hey, Kara Walker!” he says.1 And sure enough:
The gallery is Sikkema Jenkins on 22nd St and Walker’s show, Afterword, starts there tomorrow and runs through mid-January. The show is an extension of A Subtlety, Walker’s installation at the Domino Sugar Factory in Williamsburg over the summer. Several of the sugar statues and the left fist of the sugar sphinx from the Domino installation will be shown along with new video works and notes & sketches from the planning of A Subtlety. You can see some of the figures in the photo above (fashioned out of Domino Sugar, naturally) and I think that’s probably the fist in the background on the right, wrapped in plastic.
I know. So insufferable, right? But I like that Kara Walker is on a similar level to Harry Potter, Minecraft, and Star Wars in my kid’s brain. That installation left an impression on him, and I’m glad we were able to see it together.↩
city.ballet is a video series about the workings of the New York City Ballet. The twelve episodes of season two cover everything from apprentice dancers to injuries to the sacrifices the dancers make to pursue their onstage dreams.
Imagine a city unto itself — a place where 16 year olds are professionals, 18 year olds are revered and many 30 year olds are retirees. Imagine a world so insular that nearly every one of these virtuosos has trained together in an academy since childhood, their lives forever intertwined by work, play, competition, friendship and love. Imagine a world in which the bottom line standard is to be, simply, the best on the planet, and where each night, an empty stage, in front of thousands, beckons with a challenge. This enclave has a name — New York City Ballet — and you are invited into this world, one that has never opened up to the outside before.
Season two just came out and is available at AOL. (via cup of jo)
Thirty years after starting Def Jam in his NYU dorm room, Rick Rubin returns to the room in question and talks about how Def Jam began.
(via ★interesting)
A woman recently took to the streets of NYC and walked around for 10 hours. She walked behind someone wearing a hidden camera that captured all of the catcalls and harassment directed toward her during that time…108 incidents in all. This is what it’s like being a woman in public:
At The Awl, John Herrman notes the parallels between a woman on the streets of NYC and a woman spending time on the internet.
But the video works in two ways: It’s also a neat portrayal of what it is like to be a woman talking about gender on the mainstream internet. This became apparent within minutes of publication, at which point the video’s comment section was flooded with furious responses.
A typical post in the YouTube comments thread:
are you fucking kidding me “verbal harassment”? most of all the guys called that woman “beautiful” or said to “have a good day”….it would be harassment if the guys called that woman a “hoe” or “bitch”…you are a fucktard.
On Tumblr, Alex Alvarez neatly dispenses with that sort of “logic”:
To anchor this more concretely, consider the behavior of the men in the video. Take a look at how they seek the woman out to wish her a good morning, despite her not having made eye contact or shown any interest in talking to them. Take a look at how they’re not wishing a good morning to any other person, particularly male people, also walking around. The woman is walking directly behind the man filming her (the camera is hidden in his backpack), and not one of the men shown in the video are seen to be greeting him and wishing him a good day. Just her.
Why is this?
It’s because they don’t care, really whether she has a good day or not. What they care about is letting her know that they have noticed her — her hair, her face, her body, her outfit. They want her to notice that they’ve noticed, and they want her to notice them, however fleetingly.
From A Continuous Lean, a review of some of NYC’s most beloved bygone music venues, including The Cotton Club (closed 1940), The Gaslight Cafe (closed 1971), and CBGB (closed 2006).
Despite being located in Harlem, and showcasing many black performers, The Cotton Club actually had a strict “whites only” policy.
Speaking of Mark Alan Stamaty, the illustrator did a pair of drawings in the late 1970s for the Village Voice: one of Times Square and one of Greenwich Village. They’re packed with details of how those areas were perceived in the 70s.
Prints of both are available.
Casey Neistat visited several Apple Stores in NYC on the eve of the iPhone 6 launch to observe the folks standing in line. He found that many of those in line, particularly right in the front, were Chinese resellers.
The iPhone 6 won’t be available in China for several months, so a lively and lucrative black market has sprung up. The video shows several typical transactions: two phones (the maximum allowed per person) are purchased with cash and then the people sell those phones to men who presumably have them shipped to China for resale.
I remember last year, when the iPhone 5s came out, there was always a line of mostly Asian people outside the Soho store in the morning, even months after the launch. (via @fromedome)
Join designer James Victore for an opinionated tour of the typography of Brooklyn and Queens.
We’re going to do a typographical tour of Brooklyn and Queens, We’re going to look at type on the street and signage on the street and try to figure out what the hell it’s for.
Favorite quote: [Pointing at a logo for a waxing salon] “There’s been a designer here. Which is not always a good thing.” (via gothamist)
This starts out ordinarily, but give it some time…it gets really good around 90 seconds in. The combination of panning and slow motion creates a powerful sense of energy around almost-still imagery; it’s a trippy effect. See also James Nares’ Street. (via subtraction)
Dang! It looks as though the Shake Shack is gonna IPO at a value of $1 billion. (BTW, $1 billion would buy you about 210 million ShackBurgers.)
At that level, Shake Shack would debut at 50 times projected earnings of about $20 million this year, the people said, asking not to be named because the details are private. The company has tapped JPMorgan Chase & Co. and Morgan Stanley to manage the share sale, said the people.
That valuation would put it in line with other dining chains that have tapped into investor appetite for new stocks in recent years. El Pollo Loco Holdings Inc. (LOCO), which raised $123 million in July, now trades at about 60 times projected 2014 earnings, while Potbelly (PBPB) Corp. trades at over 64 times estimated earnings, data compiled by Bloomberg show.
The Shack has about 50 locations worldwide. But their flagship Madison Square Park location will be closing for a few months soon for renovations…hopefully they’ll have it back open for the IPO.
Update: And the Shack filed for their IPO on Dec 29, 2014.
Shake Shack is a modern day “roadside” burger stand serving a classic American menu of premium burgers, hot dogs, crinkle-cut fries, shakes, frozen custard, beer and wine. Founded by Danny Meyer’s Union Square Hospitality Group, LLC (“USHG”), Shake Shack was created leveraging USHG’s expertise in community building, hospitality, fine dining, restaurant operations and sourcing premium ingredients. Danny’s vision of Enlightened Hospitality guided the creation of the unique Shake Shack culture that, we believe, creates a differentiated experience for our guests across all demographics at each of the 63 Shacks around the world. As Shake Shack’s Board Chairman and USHG’s Chief Executive Officer, Danny has drawn from USHG’s experience creating and operating some of New York City’s most acclaimed and popular restaurants, including Union Square Cafe, Gramercy Tavern, Blue Smoke, The Modern, Maialino and Marta, to build what we believe is a new fine casual restaurant category in Shake Shack.
There are now 63 Shake Shacks. 63! I just wish the one across from the office would reopen. (via @caseyjohnston)
Update: From Tyler Cowen, Does the Shake Shack IPO mean you should stop eating there?:
A simple theory of IPOs suggests that they arrive when a product or company is experiencing “peak buzz,” or at least when the insiders in the privately held company think they are at or near peak buzz. This will maximize the expected returns on the IPO when it comes to market.
When it comes to food, peak buzz usually arrives a wee bit after peak quality, given reputational lags. So if you are seeing peak buzz, it is probably time to bail on the restaurant, at least on a restaurant which is going to be sold. Bailing on the restaurant may in fact be slightly overdue.
To test Cowen’s theory1, I went to the Shake Shack in Grand Central today (12/31/14). I stood in line for 10 minutes, ordered my customary Shack burger with fries (long live the crinkle cut), and then waited an additional 10 minutes for my food. Verdict: as delicious as ever. Service was snappy and friendly. Well worth the wait and price for me: I got exactly what I wanted.
This is BS actually. I’ve been jonesing for a Shack burger for weeks now and I finally made it happen today.↩
In 1984, Daniel Root took photos of the East Village in NYC. Root is revisiting the locations of those photos and posting comparisons to a Tumblr.
Wish the images were bigger…370x250 is more of a 1984 resolution.
Tumblr of maps of cities with stereotypical labels. For example, NYC, land of Nuclear Industrial Cesspool, Asshole Cops, and Worst Train Station Ever.
(via subtraction)
In the latest installment of his excellent series Ask A Native New Yorker, Jake Dobkin tackles the question of how to react to those people holding clipboards asking if you have a minute for the environment or gay rights or whatever. The short answer is ignore them with “EXTREME PREJUDICE”.
This is because Clipboard People are grifters, who, in the name of various causes (Gay Rights, the Environment), have only a single aim: to get your credit card number authorized for recurring payments to a “charity.” In fact, the majority of that money does not go to the charity, but goes to pay the salary of the Clipboarder, and the evil canvas organizations that employ them. Even worse, the Clipboarders are themselves exploited-often young idealists from less vicious places, they are brought to New York on the promise of helping a charity they believe in, only to find out they’ve been dragooned into a commission-based predatory marketing scheme.
Well, good because that’s what I’ve been doing (for other reasons). Instead, give to an efficient charity listed on Charity Navigator.
Today I learned that iconic designer Milton Glaser co-wrote a column for New York magazine (which he co-founded) about where to find cheap-but-good food in NYC. It was called The Underground Gourmet. Here’s a typical column from the October 27, 1975 issue, reviewing a ramen joint in Midtown called Sapporo that is miraculously still around:
Glaser and his co-authior Jerome Snyder eventually packaged the column into a series of books, some of which you can find on Amazon…I bought a copy this morning.
I found out about Glaser’s food enthusiasm from this interview in Eye magazine about The Underground Gourmet and his long collaboration with restaurateur Joe Baum of the Rainbow Room and Windows on the World.
We just walked the streets … When friends of ours knew we were doing it we got recommendations.
There were parts of the city where we knew we could find good places … particularly in the ethnic parts. We knew if we went to Chinatown we would find something if we looked long enough, or Korea Town, or sections of Little Italy.
More then than now, the city was more locally ethnic before the millionaires came in and bought up every inch of space. So you could find local ethnic places all over the city. And people were dying to discover that. And it was terrific to be able to find a place where you could have lunch for four dollars.
In 2010, Josh Perilo wrote an appreciation of The Underground Gourmet in which he noted only six of the restaurants reviewed in the 1967 edition had survived:
Being obsessed with the food and history of New York (particularly Manhattan), this was like finding a culinary time capsule. I immediately dove in. What I found was shocking, both in the similarities between then and now, and in the differences.
The most obvious change was the immense amount of restaurants that no longer existed. These were not landmarked establishments, by and large. Most of them were hole-in-the wall luncheonettes, inexpensive Chinese restaurants and greasy spoons. But the sheer number of losses was stunning. Of the 101 restaurants profiled, only six survive today: Katz’s Delicatessen, Manganaro’s, Yonah Schimmel’s Knishes Bakery, The Puglia and La Taza de Oro. About half of the establishments were housed in buildings that no longer exist, especially in the Midtown area. The proliferation of “lunch counters” also illustrated the evolution of this city’s eating habits. For every kosher “dairy lunch” joint that went down, it seems as though a Jamba Juice or Pink Berry has taken its place.
Man, it’s hard not get sucked into reading about all these old places…looking forward to getting my copy of the book in a week or two.
Update: Glaser’s co-author Jerome Snyder was also a designer…and no slouch either.
Until his recent incarceration, Wilfred Rose was a very successful pickpocket operating on the streets of NYC.
Some of the thieves have a shtick. There is Francisco Hita, who when caught touching someone’s wallet, pretends to be deaf, the police say, responding with gesticulations of incomprehension. There is an older man who pretends to be stricken by palsy while on a bus, and then uses a behind-the-back maneuver to infiltrate the pocket of the passenger next to him.
There are flashy dressers, like the 5-foot-3 Duval Simmons, whose reputation is so well known among the police that he says he sometimes sits on his hands while riding the subway, so he cannot be accused of stealing. Mr. Simmons, an occasional partner of Mr. Rose’s, said he honed his skills on a jacket that hung in his closet, tying bells to it to measure how heavy his hand was.
Mr. Rose’s notoriety stems from how infrequently he has been arrested, and how, at least in the last 15 years, he has never been caught in the act by plainclothes officers.
See also Adam Green’s fascinating piece on Apollo Robbins from The New Yorker. Especially the bit about surfing attention:
But physical technique, Robbins pointed out, is merely a tool. “It’s all about the choreography of people’s attention,” he said. “Attention is like water. It flows. It’s liquid. You create channels to divert it, and you hope that it flows the right way.”
Robbins uses various metaphors to describe how he works with attention, talking about “surfing attention,” “carving up the attentional pie,” and “framing.” “I use framing the way a movie director or a cinematographer would,” he said. “If I lean my face close in to someone’s, like this” — he demonstrated — “it’s like a closeup. All their attention is on my face, and their pockets, especially the ones on their lower body, are out of the frame. Or if I want to move their attention off their jacket pocket, I can say, ‘You had a wallet in your back pocket — is it still there?’ Now their focus is on their back pocket, or their brain just short-circuits for a second, and I’m free to steal from their jacket.”
This clever and well-done visualization shows where individual NYC taxis picked up and dropped off their fares over the course of a day.
Mesmerizing. Has anyone done analysis on which drivers are the most effective and what the data shows as the most effective techniques? The best drivers must have their tricks on where to be at which times to get the most fares. (via @dens)
In the early 1930s, Western Union and AT&T built two new buildings in lower Manhattan to house their telecommunications infrastructure. Here’s a short film about their construction and ongoing use as hubs for contemporary telecom and internet communications.
Amazing that those buildings are still being used for the same use all these years later…they just run newer and newer technology through the same old conduits.
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