L to R: Marie Estrada of Moto Distillery and Shinobu Kato, owner of Kato Sake Works 

For those of us born into circumstances commonly, if chauvinistically, described as “First World”, the notion of security - of being cushioned like a lot of pampered, powdered Marie Ant...

Gordo’s Cantina, a brand new restaurant on the eastern border of Bushwick, offers something rare for New York: skillfully executed, authentic Mexican food without a solid fine-dining price tag (dinner for two at Enrique Olivera’s Cosme can easily set you back $300), se...

Steve Sciacca, longtime Bushwick restauranteur (Mominette, Bushwick Bakery), takes his last name from the coastal Sicilian town from whence came his ancestors. (“Just like Vito Corleone!” you exclaim, before being sharply admonished in the most scandalized of tones for...

November 26, 2019

Compared to beer and wine-making, distillation is a violent process. Where the former substances gently bubble away under fermentation’s yeasty ministrations, distillates like whiskey, gin, rum, and tequila, result from the hellish boiling of already-fermented liquids...

November 26, 2019

For centuries in New York the slippery, opalescent oyster dominated the shores, their bone white shell fragments crunching underfoot. They were so ubiquitous as to be almost an afterthought, a cheap one at that, costing nothing at all before the arrival of the Dutch.

Th...

September 22, 2019

[Editor's note: The following six paragraphs were from the writer's original edit of this Bushwick Daily article - which were not included, sadly, in the final version. Enjoy!]

First of all, the superficial nature of this, a cursory survey of a group of Bushwick restau...

September 22, 2019

Asked if there had been any notable disasters or setbacks in the few years she and her partner, Hagai Yardeny, had been operating the ultra-boutique MÔTÔ Spirits in north Bushwick, co-owner Marie Estrada thought for a second before answering, “Oh, yeah! There was the e...

September 22, 2019

For Brooklyn activist Fury Young, Michelle Alexander’s book “The New Jim Crow: Mass Incarceration in the Age of Colorblindness,” proved to be an important catalyst in the creation of Die Jim Crow, a non-profit dedicated to giving currently or formerly incarcerated musi...

September 22, 2019

Somewhere along the road of our musical acculturation, we were set upon by various forces, both sinister and benign.​ They told us what to like and what to shun, lest we lose standing in whatever playground social circle we occupied.

Various sub-genres of hip-hop, r&b,...

September 22, 2019

Italian pop is huge in Italy, but only occasionally reaches the shores of America, gaining a foothold for a time, only to lose it. Even the country's biggest stars are only slightly more than obscure among the majority of Americans, except for icons like Andrea Bocelli...

September 22, 2019

Blick Bassy's new album, named for the year a key figure in Cameroon's struggle to cast off the colonial yoke was murdered, reminds us that freedom, political stability, and material security remain elusive for many African countries. While many of these countries are...

September 22, 2019


While it isn't the first art form to bind itself to music, cinema has arguably achieved the closest symbiosis therein. Because while musical scores for, say, Tchaikovsky's "The Nutcracker" or Wagner's "Ring Cycle" are routinely listened to independent of dramatization...

February 27, 2019

                      Escamoles, or ant eggs, on a puree of cauliflower and parsnip, course four at Alcalde

      Without a doubt the jewel piercing the otherwise linty outie bellybutton of Mayor Alfaro’s recently-christ...

February 21, 2019

Courtesy of © Daylight Community Arts Foundation

     I’ve often thought that, of all the things which can be glimpsed by our eyeballs across the world’s crowded panorama, that which compels the greatest attention are the multifarious objects of the modern world that we...

February 20, 2019

Disclaimer: This food review is blatantly partisan: the writer is acquainted with the owner/chef of the restaurant under discussion, and is a close friend of one of his chief providers of organic produce.  That being said, the reviewer is NOT receiving any sort of kick...

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