On the eve of Veterans Day, join us as we explore Brooklyn’s homefront during World War II through the experiences of those who worked at the Brooklyn Navy Yard. Center for Brooklyn History archivists Amy Lau and Mary Mann team up with Turnstile Tours’ Andrew Gustafson to lead us on an intimate journey that weaves together oral history clips from CBH’s Brooklyn Navy Yard collection, excerpts of letters to loved ones overseas, and photographs of the Yard and its workers. These first-hand stories, primarily from women and people of color, bring to life the WWII efforts of those who remained at home.
For our final episode of this series, we will meet two chefs who are using the traditions of Thai cuisine as a springboard for culinary innovation. On the West Coast (with locations in San Francisco, Oakland, and Portland), Chef Kasem “Pop” Saengsawang has built his Farmhouse Kitchen Thai Cuisine concept, where he creates new dishes based off of his childhood growing up in Thailand’s Northeast. And from Brooklyn, Chef Suchanan Aksornnan (aka Chef Bao Bao) brings her fine dining background to create Thai fusion in a relaxed approachable setting at Baoburg. These chefs represent a new generation that is exploring exciting new possibilities in Thai cuisine, and we’ll discuss with them what they see for the future of Thai cuisine in America and across the world.
Join us for a virtual exploration of Prospect Park’s waterways. We will look closely at the ingenious drainage system and chain of manmade streams and ponds that terminate in Brooklyn’s largest lake, follow the park’s scenic watercourse, and go inside one of the most unique features of the park: the 1869 Wellhouse, the park’s last remaining building by park designer Calvert Vaux, which once housed the machinery that fueled the watercourse and was recently restored by the Prospect Park Alliance and converted into the first composting restrooms in a NYC park.
Celebrate Open House New York Weekend by joining us for a live virtual visit to the Brooklyn Navy Yard’s historic Dry Dock No. 1. Built in 1851, this New York City landmark is the third-oldest naval dry dock in the country, and it is still used for ship repair today. We will discuss its fascinating history, as well as learn about the Yard’s active working waterfront, which includes the largest ship repair facility in New York Harbor. This program is part of the Brooklyn Navy Yard’s day-long series of live programs, including virtual visits to artists and manufacturers (see the full schedule), and check out pre-recorded virtual tours of other tenant businesses.
As Open House New York Weekend goes online this year, we are hosting a virtual visit to one of the most popular sites of the weekend, the Brooklyn Army Terminal, so join us for a live exploration of the site’s architecture, history, and industry. Designed by architect Cass Gilbert and built in 1918–1919, the Terminal is an architectural and engineering marvel that served as a major military installation for nearly 50 years. Today it is a city-owned industrial park that is home to over 100 businesses, and we will visit with some of the makers, manufacturers, and artists that occupy the buildings today, including FABSCRAP, SPark Workshop Brooklyn, and Uncommon Goods. This program is supported by the New York City Economic Development Corporation.
Although popular Thai dishes such as papaya salad and sticky rice are consumed by millions of Americans, few know its origins are from the Isan and Northeastern region of Thailand. There are so many differences between Thai regional cuisine. In this mouthwatering program, we will focus on this region’s culinary traditions to learn about what makes it unique and the dishes to look out for. Bright spicy and sour salads, grilled meats, sticky rice, and lots of chili peppers are just some of the building blocks of Isan cuisine, and we are excited to feature two chefs from the region. We will learn about the famous Som Tam (or papaya salad) from Chef Kulsatree Noree, who owns Amazing Thailand Uptown in Minneapolis, and we will pay a visit to Chef Warunee Mouthapong, who owns Miami’s Siam Bistro and will be preparing spicy salad made of curried rice – as a special treat, Chef Warunee will be joining us directly from Thailand!
In this special Made in NYC Week program, learn how New York City’s makers and manufacturers are advancing inclusion of people with disabilities through adaptive design and employment practices. In this panel discussion, we will speak with the Adaptive Design Association, which creates adaptations of expensive and non-custom commercial products for people with disabilities; learn about Adapt Ability, a new nonprofit that specializes in affordable solutions for adaptive bicycling; and take a behind-the-scenes look at Undercare’s adaptive clothing for people with mobility challenges with CEO and Founder Susanne Leary Shoemaker. In celebration of Disability Employment Awareness Month, we will also be joined by Karen Waltuck, JobPath’s Director of the Consortium of Customized Employment, to learn how a network of 13 agencies are working together to create more integrated and competitive work environments for manufacturers and other sectors through customized employment programs for people with developmental disabilities. This program will be hosted by Turnstile Tours’ President Cindy VandenBosch, who is an accessibility professional in the museum and tourism fields.
The core of Thai cuisine is selecting ingredients that balance flavors – sweet, spicy, sour, and salty. Thanks to the growth in popularity of Thai food in the United States, many staple ingredients are readily available, either imported from Thailand or produced locally. On this program we’ll learn from top chefs about how they obtain the best ingredients for Thai cooking, and we’ll explore the international and domestic supply chains that support Thai chefs and home cooks alike. Our guest will be Chef Terrawong “Yo” Nanthavatsiri from New York City’s Pinto Garden, who sources local, seasonal ingredients to create his innovative takes on traditional dishes, and he will show us how to make a delicious and refreshing seasonal salad.
Photo credit: Clay Williams Photo
Celebrate National Manufacturing Day by visiting one of the centers of industry in New York City, the Brooklyn Army Terminal. Located in Sunset Park, the Brooklyn Army Terminal is home to over 100 companies, ranging from food to precision machining, fashion to biotechnology. On this virtual tour, we visit with Makerspace NYC, Lee Spring, and Norwegian Baked to learn about their businesses and production process, why they manufacture in New York City, and how they have weathered the pandemic and supported the city’s supply of personal protective equipment (PPE) and other critical medical supplies. This program is hosted in partnership with the New York City Economic Development Corporation.
Photo credit: NYCEDC / John Bartelstone
Chefs at Thai restaurants across the United States are inspired by the geography, climate, and ingredients from their native towns and regions, from the cool valleys and mountains of Northern Thailand to the tropical seas of the South. This virtual program will welcome chefs who are originally from both the South and North of Thailand and will explore the similarities and differences between these two regional cuisines. We will be joined by Chef Patty Neumson from Chicago’s renowned restaurant Herb, who will cook a dish that is typical to Southern Thailand where she learned to cook with her mother and grandmother. We’ll also go live to Manhattan’s A Plus Thai Place, where Chefs Sanun Nakapat and Aura Piyada have introduced New Yorkers to Sukothai Noodles, a popular dish from their hometown in Northern Thailand. Meet these three amazing chefs, learn about Thai regional flavors and ingredients, and see them cook some of their favorite dishes.