Flying Squirrel (87 Oak Street) got its start more then a decade ago by filling a void. Its owner, Kate Schmitz, was schlepping in and out of Manhattan with things for her friend’s 1-year-old twins. At the same time, they were concerned about what would happen when the kids grew out of all that little kid stuff. They worried that those “two huge plastic ExerSaucers on the curb were going to take up a lot of space in a landfill.” And thus—the idea for Flying Squirrel was born, complete with cool logo design by illustrator Carl Dunn. Now that in Brooklyn you rarely need to go to Manhattan for anything, Flying Squirrel offers an expertly curated selection of new and used children’s clothing, toys and books for families that have made their home in the neighborhood. Continue reading →
Last week, the owners of the James Beard award-winning cocktail bar Maison Premiere, Joshua Boissy and Krystof Zizka, opened their new restaurant opposite McCarren Park, Sauvage (on the corner of Lorimer Street & Nassau Avenue/Bedford Avenue). With this new project came a full kitchen allowing the restaurateurs to expand their menu offerings in the gorgeously renovated space. The interior evokes a French Art Nouveau cafe with many decor pieces supplied by local artisans and the food thoughtfully balances old and new sensibilities. Continue reading →
Attending a screening of a food documentary may feel unnecessary because America’s poor diet and over-reliance on processed foods is now a big loud national conversation. Words like local, organic, sustainable, farm to table, fresh, whole, raw, and clean are ubiquitous descriptors for how we aspire to eat. But rather then fetishizing a carefully curated diet, The Park Church Co-op and Down to Earth Farmers Markets recently partnered to host a different kind of food discussion. Both groups share an interest in examining the ethically questionable practices surrounding food distribution. On Sunday May 22nd they chose to screen “Just Eat It!” The documentary’s call-to-arms statistic: Americans waste 40% of our food. Continue reading →
