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Happy early Father's Day from a discarded mattress on Avenue C and 9th Street ... photos by Bobby Williams...
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At the weekly vigil for the people of Yemen, we display signs about children starving or dying of cholera. This past week, as the battle for the port city of Hodeidah began, people started saying that the situation in Yemen was an emergency.
But for a whole year — mostly at Union Square and now at Tompkins Square Park — we have been saying that it's an emergency. Delegations of activists have descended upon the offices of elected officials, and tried to get through to them that it's an emergency. Fifteen of us blocked the UN missions of Saudi Arabia and the United States on Human Rights Day in December, and were arrested, saying that it's an emergency.
When will the emergency be over, when Yemen ceases to exist as a nation, and is carved up by whoever prevails in the war? Is there any sort of less drastic way that the emergency could be dealt with? What room is there in all this for compassion — neutral compassion — and respect for the value of human life?
The Lower East Side’s historic Public School 110 (Florence Nightingale School) will hold an international food festival, Lower "Eats" Side, tomorrow (Saturday) from 1-4 p.m. featuring home-cooked food from more than 25 countries ... and prepared by the school’s own parent chefs.
The food festival will represent the different cultures and nationalities that make up the school today, and will be held at the school’s 1905 building at the eastern end of Delancey Street, rain or shine and open to the public. The P.S. 110 parent rock band, “The Nightingales” (winners of NYC School District 1 Battle of the Bands) will be performing.
Heading the food fair will be Sarita Ekya., P.S. 110 PTA treasurer and owner of the mac & cheese restaurant S’MAC.
The food festival will also feature a tag sale, raffles, family portraits and much more. The school first held this festival in 2015 to commemorate 110 years of P.S 110.
The #NYPD is asking the public’s assistance in identifying the male pictured here in connection to a Robbery that occurred on Sunday June 10 inside of 326 E13 St at 4:25PM. If you have any information we ask you to call #800577TIPS #EastVillage #NYC pic.twitter.com/kiI2DjhMRg
— NYPD 9th Precinct (@NYPD9Pct) June 13, 2018
The victim, 20, was entering her building ... at about 4:30 p.m. when an unknown man grabbed her from behind.
He then demanded her bag, and when she turned it over, he ran out. The victim is believed to have lost $1,100 worth of property, including an iPhone and cash, as well as personal items.
The suspect is described as black and in his twenties; and last seen wearing a baseball cap, black hooded shirt and blue jeans.
A local private investor has bought this vacant four-and-a-half-story mixed-use walk-up in the East Village/Lower East Side Historic District. The 4,812-square-foot building, to be gutted and renovated, was once the site of Sopolsky’s Dress Suits, which rented dinner jackets and tuxedos, and in the mid-19th century served as a temporary home for women. Any development of air rights, totaling 4,788 square feet, is subject to approval by the city’s Landmarks Preservation Commission.
Buyer: 84 2nd Avenue Owner L.L.C.
Seller: West 26th Street L.L.C.
Andrea Calstier and Elena Oliver, a French couple and fledgling restaurateurs in their early 20s, have joined with a more experienced partner, Nicolas Thoni, to create an intimate spot with an open kitchen. Mr. Calstier’s menu is rooted in French-Mediterranean fare. The name of the restaurant translates to taste buds.
Sauce Pizzeria will be a nostalgic pizza parlor, where homemade sauces are the star, each simmering pot visible upon entering the quaint yet eclectic space. At the counter, guests will be able to choose from a selection of signature pies, composed salads, and signature bowls.
Owner Adam Elzer has a heavy “sauce on everything” philosophy and will offer extra sides of sauce with all orders to enhance meals.
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East Village friends: Join us in celebrating the re-opening of our original location TONIGHT at 5pm!
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Torishiki takes the basics of yakitori — morsels of chicken that are skewered, grilled, and basted — and elevates them to another level. Owner Yoshiteru Ikegawa uses virtually every part of his premium shamo gamecocks, tending the skewers over his glowing charcoal grill with artisan intensity. Among his specialties: chochin, the rich yolk of an unhatched egg; grilled tofu, rich with chicken fat; and the warming, nourishing chicken broth that closes every meal.
"He sustained a broken nose and lacerations to his face and arm. Several hours later — because he didn't want to leave his station unattended — he made his way to Beth Israel."