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Photos in Tompkins Square Park today by Bobby Williams...
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Snowy NYC as a magical wonderland: 1950s photo of the San Carlo Restaurant at 3rd Ave & 10th St by Saul Leiter @evgrieve pic.twitter.com/EgSWs6Sanw
— Ephemeral New York (@EphemeralNY) January 7, 2017
Join the NYC Parks, the New York City Department of Sanitation, and GreeNYC to recycle your Christmas trees into wood chips. These wood chips are used to nourish trees and plants on streets and gardens citywide. Or, take home your very own bag of mulch to use in your backyard or to make a winter bed for a street tree. More than 30,000 trees were recycled last year. Help us top this number!
We're closed for renovations & will re-open Tuesday, January 10th
Coming soon: Burgers, steaks, quinoa bowls, tacos, quesadillas, etc.
Facilitated by artist Lexy Ho-Tai, the mural will be designed and painted by seven of Sweet Generation’s Youth Program RISE participants. In line with FABNYC’s 2016-17 programmatic focus on sustainability, this FABLES collaboration celebrates the interconnected thriving of commerce, culture, and politics, as embodied by the hopes and dreams harnessed by the RISE youth for the future of their neighborhoods.
Since its inception, Sweet Generation’s RISE program for at-risk youth has been a steadfast and integral part of their mission-driven business. Amy Chasan, founder of Sweet Generation, brought her youth development work background to the bakery and concurrently launched the RISE internship program, as a commitment to personal and professional growth for young people. The mural process provides another creative and meaningful opportunity for interns to learn real-world, tangible skills while developing their interpersonal skills and building a network.
The new location will also be home to expanded programs for restaurant workers. The location at 178 Stanton Street offers upgraded facilities to better support the Colors Hospitality Opportunities for Workers (CHOW) Institute, which provides in-depth and advanced professional training in both front- and back-of-the-house restaurant skills at no cost to either employers or employees. It also will also serve as an anchor for ROC United’s Sanctuary Restaurants movement, which empowers workers, employers and consumers to create discrimination-free restaurants.
NYPD investigating woman's body found in East Village apartment: https://t.co/9tDZEyxloI pic.twitter.com/NfxzGh92ct
— Eyewitness News (@ABC7NY) January 5, 2017
Police say that a 27-year-old woman was found dead inside an apartment ...
A source tells Eyewitness News that a friend of the victim found the door of the apartment ajar, with a trail of blood leading to the bed.
The victim was found lying on a bed covered with a blanket and a scarf around her neck.
Cops have not yet classified the case as a homicide. The medical examiner’s office will determine how she died. Police have not revealed the victim’s name.
“She was a good person. Innocent. She has a son,” said one neighbor, who knew the woman from the building.
Though the medical examiner has yet to determine the cause of death, Chief of Detectives Robert Boyce said at a Thursday morning press conference that officers believe Brooke Garcia, 27, died of strangulation before she was found in bed at around 1:30 p.m.
"We don't know what the cause of death is right now — we're assuming it's strangulation, but that's conjecture at this point," said Boyce, who noted an autopsy on the victim's body is still in progress.
Bleecker Street may be teeming with expensive boutiques and cupcake tourists, but the Village vibe lives on at Tavern on Jane. With vintage posters on its exposed brick, an embossed ceiling, and low, topaz lighting, the dining area feels as inviting as a bustling English roadside inn. Most customers sip brimming pints of ale in the front room’s convivial bar, or settle into the back room to doodle with fat crayons on each table’s butcher paper. The Tavern’s brand of classy pub grub goes for hearty flavors over foppish modern flourishes. Tender, marinated hanger steak comes with your choice of potato and vegetable — the emerald asparagus is charred and sweet, while potatoes au gratin have the creamy bite of blue cheese. The grilled, juicy burger, capped with gooey cheddar, comes nestled inside a toasted bun and served with tawny fries and a dish of sweet coleslaw...