On a cold, rainy day, people lined up around the block for supplies from a FEMA Disaster Recovery Center in Far Rockaway, Queens, one of the areas hardest hit by Hurricane Sandy.
More than 100 days after Hurricane Sandy devastated the East Coast, leaving power lines, houses, family heirlooms and human lives decimated in its wake, it's a clear sign residents are still figuring out how to cope.
New York Governor Andrew Cuomo said the recent storm would cost New York State alone nearly $42 billion. Despite the odds, the recent reopening of small businesses, like a tiny, neighborhood bagel shop, indicates a new day is dawning.
From midtown Manhattan, the trip to Far Rockaway takes a little more than two hours. That’s because there is still no subway service past John F. Kennedy Airport. To access the Rockaways, riders have to transfer to a shuttle bus, then back onto a fare free shuttle train, which only started service in late November. It’s a couple more transfers than residents are used to, but it’s better than the lack of transportation they were saddled with for quite some time.
Several times a year, the distinctive aroma of fondant, frosting and fudge waft through the Hilton Hotel in downtown Atlanta.
During the holiday season, it is for the Patty Cakes Holiday Cake Affair. Philadelphia native Patty Green organizes the event every year in hopes of discovering and training novice bakers with a hidden talent for culinary confections.
“My dream is not only to have the cake competitions build growth and exposure for our cake bakers, but to be able to raise money for them to build their business - to own bakeries, to be business owners," she said. "Also, for myself, to be exposed to helping those with astronomical needs.”
A recipient of Green's generosity, Amanda Earl, has already begun making a name for herself in the baking community.
I hate the word “artisan." Its use is so prolific that it means little anymore. Now, it is often used to judge the authenticity of food and, admittedly, I spoke this word quite frequently in the early days of Emily G’s. I felt like an "artisan” as I struggled to produce, market, deliver and manage our budding jam company. I was true to my craft as I picked the berries I canned, labeled jars late into the night and, consequently, missed entire soccer seasons. It was brutal but fulfilling at the same time.
This was unsustainable. It became apparent that I could either make the products or manage the company, but not both. However, I was convinced that the authenticity of our food depended on my hands making the jams. Isn’t that what makes me an “artisan” and our jams “authentic”? The reality was that we could not produce enough fast enough to keep up with sales. We were working hard enough to kill ourselves, but making little money. We weren’t returning phone calls. We hadn’t seen our children. We were a company on the edge of implosion.
Step aside, Willy Wonka. According to its creator, Vosges chocolate is not just chocolate, it's "an experiential chocolate story-telling vehicle that's meant to be indulgent and sensual and opening to the mind."
More than that, 38-year-old company founder Katrina Markoff intends to "break down stereotypes through chocolate."
Having traveled around the world, Markoff's goal is to get people to try the exotic flavors she discovered, something that's more achievable if those flavors are enrobed in chocolate.
Ryan Goodman is a generational rancher from Arkansas with a degree in Animal Science from Oklahoma State University in Animal Science, and is currently pursuing a Master’s degree at the University of Tennessee, studying beef cattle management. He is one of many farmers using social media to bridge the gap between farmers and urban customers. Follow his story daily at AgricultureProud.com or on Twitter and Facebook.
First impressions are critical when it comes to forming opinions; unfortunately, they do not always convey the entire story. Modern farming faces this problem, as most farmers have remained quiet and allowed animal and food activists to talk about modern agriculture. I think more people should allow farmers to be a part of this conversation.
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