Brooklyn Bridge Forest reimagines the bridge as an icon of climate action and social equity, improving mobility while respecting the landmark structure. The historic wooden walkway is expanded using planks sustainably sourced from a “partner forest” community in Guatemala that protects a 200,000-acre rainforest.
A dedicated bike path and reclaimed traffic lane create new space for cyclists and low-carbon transit, while biodiverse “microforests” at either end of the bridge bring nature to New York City and serve as green spaces for underserved communities.
Chief among these delicacies is Cuban lard bread, which is what inspired the opening of Pilar Cuban Bakery: Ricardo Barreras, the owner of Pilar Cuban Eatery, next door, decided to start baking it himself, using dough, shipped frozen, from a trusted supplier in Florida. When he realized that his kitchen wasn’t big enough for the operation, he figured he might as well open a second place.
The tantalizing combination of brown butter and fried sage may have its origin in Italy, but it turns out to work just as well with pita as it does with pasta. At Miss Ada, a restaurant in Fort Greene, it gets spooned, nutty and fragrant, over a sweet but earthy carrot hummus, and again over a bowl of fluffy whipped ricotta. The pita—warm, puffy, chewy—goes perfectly, too, with a rich, stretchy stracciatella cheese, its milky surface marbled with little golden ponds of olive oil and topped with, depending on the season, heirloom tomatoes, basil, cucumbers, and red onion, or snap peas, blood orange, ground-cherries, and kumquat.
America’s most storied urban underdog, Brooklyn has become an internationally recognized brand in recent decades—celebrated and scorned as one of the hippest destinations in the world. In Brooklyn: The Once and Future City, Thomas J. Campanella unearths long-lost threads of the urban past, telling the rich history of the rise, fall, and reinvention of one of the world’s most resurgent cities.
Boomers Daily 