Slopie Magazine by Christopher Moore

Urban Guide to Keeping Warm

Uncovering park slope local markets

URBAN GUIDE TO KEEPING WARM

The Farmers Economic Engine

An Urban Guide To Keeping Warm in Winter (According To A Floridian Who Hates The Cold)

THE FARMERS' ECONOMIC ENGINE

Healthy Holiday Alternatives

Prince- “Farmers’ markets are an economic engine that keeps farmers going.

HEALTHY HOLIDAY ALTERNATIVES

How to avoid over-indulging during the holidays and make smart food choices over winter break.

Must-See Park Slope

MUST-SEE PARK SLOPE If Williamsburg is the face of the “new” hipster Brooklyn, Park Slope is the leading light of the borough's classic incarnation—the brownstone-populated, tree-lined version.

DEC 2016 ISSUE 1

CONTE 20

URBAN GUIDE TO KEEPING WARM

An Urban Guide To Keeping Warm in Winter (According To A Floridian Who Hates The Cold).

GROCERY STORE VS. FARMER’S MARKET

THE FARMERS’ ECONOMIC ENGINE

Prince- “Farmers’ markets are an economic engine that keeps farmers going.

BAKERY OPENING IN FLATBUSH

Some people say their fruits TerraCRG has completed a and vegetables taste much betretail lease with Ovenly, an ter when they buy from a local award-winning Brooklyn bakery farmer, but you know it’s not now embarking on a strategic just the taste... expansion.

THE PARK SLOPE FOOD COOP

The Park Slope Food Coop, in Park Slope was founded in 1973 by a small group of committed neighbors...

ENTS 30

HEALTHY HOLIDAY ALTERNATIVES

How to avoid over-indulging during the holidays and make smart food choices over winter break.

MUST-SEE PARK SLOPE

If Williamsburg is the face of the “new” hipster Brooklyn, Park Slope is the leading light of the borough’s classic incarnation—the brownstone-populated, tree-lined

PROSPECT PARK CHRISTMAS & NEW YEAR

10 TASTY HOLIDAY COCKTAILS

From nature walks to histoic crafts and games, Propect Park has a lot to offer for he family this holiday season.

Mix up your drinks this holiday season and impress your friends and family.

GROCERY STORE VS. FARMERâ&#x20AC;&#x2122;S MARKET

BY LIVE WELL NETWORK SOURCE: NUTRITION STRIPPED

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ou may be wondering is it better to buy from your local farmer or from the grocery store? We’re going to sort it all out for you! Some people say their fruits and vegetables taste much better when they buy from a local farmer, but you know it’s not just the taste that keeps them coming back for more. At Atkinson Farm there are hundreds of acres of corn, eggplant, cauliflower, berries and tomatoes. “It’s the flavor. There’s nothing like a home grown tomato, we just love to eat them with bread and have a tomato sandwich,” says shopper Sue Trap.

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Did you know -- most produce you see in the grocery travels an average of 13-hundred miles before it ever gets to the store. To keep it from going bad farmers end up harvesting the fruits and veggies before they are ripe. “It’s like tomatoes we have here on the farm -- we pick them red on the bush,” Says Mike Atkinson, of Atkinson’s Farm, “every tomato that’s shipped in they pick them green and they gas them and do different things and they can actually keep that tomato that’s picked green for a month.”

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By harvesting early, those fruits and vegetables not only loose freshness, but also many nutrients since they weren’t able to ripen naturally on the vine. Mike says less than 24 hours after his fruits and veggies are

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picked you’ll see them in his market -- which is the case at most local farms -- and that may actually give you a little longer to enjoy your food before it spoils. So now, let’s talk about the green in our pocket! Can you save money by buying local? “I’ve been buying from these people for quite a long time so it’s cheaper,” says shopper Lottie Thacker. Mike agrees, “We try to stay competitive with all the grocery stores for the little market we have here. You know they are the middle man and we’ve simply cut out the middle man by selling local and fresh. But Mike admits, mother nature has made it tough for farmers across the country -- which unfortunately will drive up the prices at both the farm and the grocery store. “It’s the gas prices and the drought that’s really been bad on us. The drought’s really been bad. We have 12 fulltime employees that work 60 hours a week and it’s taken two employees every day, every week just to keep everything watered and alive,” says Mike. Price comparisons we found: Tomatoes at the farmers market were $1.79 a pound compared to $2.28 a pound at the grocery. Blackberries are $3.50 a pound at the farmers market and $2 to $3 for a six ounce container in the grocery. Cauliflower and corn is about a dollar cheaper at the farm. You can find a local farmer’s market near you by searching your zip code on www.localharvest.org. unionsquare.org

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AN URBAN GUIDE TO

KEEPING WARM IN WINTER (ACCORDING TO A FLORIDIAN WHO HATES THE COLD)

BY SARAH RAMMOS SOURCE: REUTERS/CARLO ALLEGRI

I’m sure you’re all tired of reading, talking, and thinking about how cold it is by now. Which is too bad, because it’s not going to warm up for months. But take it from someone who grew up in Miami and still uses the fact that I’m a “Florida baby” as an excuse every time I’m told to shut up already about the temperature: no matter how long you’re in a colder climate, winter doesn’t really get any easier — especially in urban environments. Spring, summer, and fall last long enough to give you time to forget how miserable the world is from December through March. And once it arrives, those who grew up in warmer climates are usually completely unprepared. But that’s where friends come in. During my first winter in New York City, my New Jersey-born roommate had to sit me down and teach me exactly how to dress because she could tell I was freezing (and also because she was tired of going out with someone who looked like the Stay Puft Marshmallow Man). Here’s what I’ve learned since then about keeping warm in a cold, urban climate where you have to walk among the elements.

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1. LAYER CORRECTLY

There are a lot of items in this list, but you’ll thank me later: First, put on a base layer like a pair of tights and a tank top. Bonus points if either of these are made of silk, which is super-thin and comfy (order online from overseas to get it cheap), or something like Uniqlo’s Heattech, which I swear to you was sent directly from heaven and is worth every penny. If the tank is long enough to tuck into the tights, even better. The idea here

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is to create a completely airtight seal against your surroundings. Then comes a long-sleeve shirt, a cardigan or light sweater, a sweatshirt/hoodie/other light jacket, followed finally by your coat. On the bottom, wear jeans or other thick pants. If it’s really cold, you could wear knee socks on over the tights but under your pants, or invest in leg warmers to throw on top of everything. The idea is to make the layers thin and snug, which prevents the bulky marshmallow-type look I mentioned earlier. Plus, if you overestimated how cold it was going to be, you can always take some-

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thing off. Lastly, the coat should — at the very least — reach your butt. None of those cropped, waist-length things. Save ‘em for fall, or risk one strong breeze going straight up your spine.

2. BUY A BIGGER PURSE OR BACKPACK In addition to all the pieces of clothing I just mentioned, you’re also going to need a hat, gloves, and a scarf. If you used to live

somewhere you could leave all your junk in the car, something tells me whatever bag you own isn’t going to cut it anymore. Once indoors, warmth-providing accessories get taken off and you’ll need a place to put them all. You don’t want to be that person who accidentally abandons a single glove on the sidewalk. Plus, a bigger bag means you can carry a supply of amazing things like…

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3. CONSIDER HANDWARMERS

I discovered HotHands while skiing with my family, and they are useful for far more than winter sports. They come in all shapes and sizes designed for different body parts. There are little pouches that fit perfectly in coat pockets, adhesive patches for your toes or for your entire foot, and even giant ones you can stick to your chest or back.

All you do is open the plastic baggie. Once the warmers are exposed to air, a wonderful chemical reaction takes place that provides 8 to 10 hours of toastiness. The trick is to keep them somewhere that the heat can be contained, like a pocket. (If theyâ&#x20AC;&#x2122;re in the open air, the heat will escape.) Each one is single-use, but if you buy them in bulk itâ&#x20AC;&#x2122;s not very expensive. There are also DIY versions for the crafty or eco-conscious readers.

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4. DO A COSTUME CHANGE

Office attire is very often not the same as cold weather attire. If you can, leave a change of clothes at work and switch out of your Arcticwear when you get there. If that’s not reasonable at your job, this is where the giant purse comes into play. Dress for the weather when you leave your house, pack a professional outfit in your bag, and change in the bathroom before clocking in. It

can also be good to leave a few pairs of work shoes under your desk or in a file drawer. That way you can wear winter boots during your commute and have options when you arrive.

5. TREAT YOUR FEET

If it’s snowing, all the footwarmers in the world won’t help if you’re wearing thin shoes that will eventually leak. Once the temperature drops and the rain/sleet/snow combo starts, I pretty much live in

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Doc Martens until spring appears. What you want is a pair of waterproof shoes with thick soles that will keep your feet as far from the ground as possible. Tread is good too, as are shoes loose enough to leave space for really thick socks. This is also a good place to take advantage of the knee-high boots trend because the more layers between you and the cold, the better.

6. MAKE CHANGES AT HOME

There are two types of people in the world: those who shower in the morning and those who shower at night. I’d be willing to bet that most of the former don’t live somewhere it snows. Unless you’re willing to add an extra half-hour to your morning routine to blowdry your hair, I’d suggest showering before you go to bed. Other easy tweaks are putting rugs down to shield your feet from cold tile floors, swapping light summer blankets for thicker down comforters, and investing in space heaters. Bonus points for things like draping your clothes over the radiator while brushing your teeth

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and eating breakfast so they’re toasty when you put them on. (Just be careful with things like rivets on jeans. Those suckers can get hot.)

7. SPOIL YOURSELF

When it’s pouring rain, the streets are filled with half-melted snow, you’re a 15 minute walk from the closest subway stop, and the bus is nowhere in sight, hail that passing cab. It will cost you

about five bucks — and save you plenty of time and misery. This goes double if it’s during your commute home from work. The same goes for ordering takeout if you don’t realize the fridge is empty until you get home. Once you’re settled in someplace warm, do everything in your power not to leave until it’s completely necessary. You’ll make up for it with all that walking and cooking in the spring. Right?

BAKERY OPENING IN FLATBUSH

BY THELAURDOOR SOURCE: CITYCONTROL.WORDPRESS.COM

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erraCRG has completed a retail lease with Ovenly, an award-winning Brooklyn bakery now embarking on a strategic expansion.

TerraCRG’s leasing team, led by Peter Schubert, arranged the 750 s/f ground floor retail lease at 210 Flatbush Avenue in Park Slope, across from Forest City Ratner’s first residential building in Pacific Park opening next month. “Our new location on Flatbush Avenue is part of a planned multi-year retail expansion,” said Erin Patinkin, co-founder of Ovenly.

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“We are so excited that our third location will be in this lively and lovely neighborhood, and that we have the opportunity to bring our signature pastries to it.” According to Schubert, Ovenly will join a growing list of exceptional food and beverage operators coming onto the corridor that he believes will fully transform the neighborhood in the coming year. ovenly.com

Launched in 2010, Ovenly has been rapidly expanding throughout New York City, with its flagship store at 31 Greenpoint Avenue in Greenpoint, Brooklyn. Founders Erin Patinkin and Agatha Kulaga are not only focused on building a national brand, but also on developing social impact-based business practices including

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Price comparisons we found: Tomatoes at the farmers market were $1.79 a pound compared to $2.28 a pound at the grocery. Blackberries are $3.50 a pound at the farmers market and $2 to $3 for a six ounce container in the grocery. Cauliflower and corn is about a dollar cheaper at the farm. You can find a local farmer’s market near you by searching your zip code on www.localharvest.org.

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THE FARMERS’

ECONOMIC ENGINE MARK BITTMAN

For most of us, there’s no better place to buy fruits and vegetables than at a farmers’ market. Period. The talk about high prices isn’t entirely unjustified, but it can be countered, and I’ll get to that in a minute. What’s inarguable is that farmers’ markets offer food of superior quality, help support smaller-scale farmers in an environment that’s more and more difficult for anyone not doing industrial-scale agriculture, and increase the amount of local food available to shoppers. All of this despite still-inadequate recognition and lack of government support. Then there’s “know your farmer, know your food.” When you buy directly from a farmer, you’re pretty much guaranteed real freshness (we’ve all seen farmers’ market produce last two or three times longer than supermarket produce). You’re supporting a local business — even a neighbor! And you have the opportunity to ask, “How are you growing this food?” Every farmer I’ve spoken to says — not always in a thrilled tone — that the questions from shoppers never stop. But even if a vegetable isn’t “certified organic,” you can still begin to develop your own standards for what makes sense and what doesn’t. Farmers’ markets are not just markets. They’re educational systems that teach us how food is raised and why that matters.

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“Producer-only” farmers’ markets, as opposed to markets that sell food from anywhere, are really the ideal. The organizations that run these tend to be nonprofits, and often use volunteers to keep going. In many cases they are mission-driven: organizers want to make sure small farms remain viable and that we — nonfarmers — have access to good local food. At this stage of the game, there is no higher cause.

water and were less tasty than your average canned tomato. To some extent, you get what you pay for. Then again, there are often bargains on incredibly high-quality produce for anyone who is willing to shop. Last week, at a recently opened market near Washington, D.C.’s convention center, I bought tiny lavender “fairy tale” eggplants for less than $3 a pound. The Saturday before last, at New York’s Union Square Greenmarket, I found perfectly ripe, real apricots for $5 a pound. (A chef strode up next to me and bought two cases; the farmer had only three total, which is why you want to go early.) That may sound expensive, but if you want a real apricot, this is the only way to get it.

The quality of produce in producer-only markets — that is, places where people sell what they grow — is phenomenal, especially right now. If you’re going to complain that tomatoes are $6 a pound in some markets (they are; they’re also sometimes 99 cents), you might also note that usually these are real tomatoes, sometimes explosive in flavor, whereas the $4 per pound At the 37-year-old market on 175th Street in Washington Heights, I tomatoes I bought in the supermarket this week were grown in found purslane — a salad green I’ve been foraging for 40 years, and

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that I adore — and bought a bunch as big as my head for $2. I found papalo (also calledBolivian coriander), a delicious, strongtasting green I’ve bought every time I’ve seen it since I first tasted it in Mexico a few years ago. And at the tiny farmers’ market in Truro, on Cape Cod, now in its second year, I bought lobsters for 40 percent less than they cost in local stores, pork jowls for $2 a pound, and gorgeous halfyellow, half-green summer squash for a dollar each; they were worth it. With more than 8,000 farmers’ markets nationwide (representing something like 50,000 farmers, according to the Department of Agriculture), potentially millions of people are being affected by similar experiences. That’s a great thing. And this week — National Farmers Market Week — a commemorative postage

stamp is being introduced at a ceremony in Washington on Thursday. Present will be Bernadine Prince, co-executive director of FreshFarm Markets in Metro DC, which runs 13 producer-only markets, and president of the Farmers Market Coalition. Prince said to me, “Farmers’ markets are an economic engine that keeps farmers going.” Yes, that too. That’s good for everyone, but things could be better. It’s clear to me — after visits to farmers in New York, New Jersey, Massachusetts and California, to farmers’ markets wherever I’ve traveled in the last few years, and recent conversations with Prince, Michael Hurwitz (director of New York’s Greenmarket), Francie Randolph (who runs Sustainable CAPE and founded the Truro market last year), and others — that a few key improvements could make it easier for farmers and markets to thrive.

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Near the top of many lists is municipal support, largely in the form of space, water, electricity and the like, and the reduction (or absence) of fees. “Each of our 13 markets requires a different negotiation and different set of fees,” says Prince. “Some are a dollar a year and some are far more expensive.” Since this money comes mostly from fees charged to farmers, the costs are usually passed on to consumers. By increasing foot traffic, bringing shoppers into otherwiseignored spaces, providing space for farmers to sell their goods at retail prices (80 percent of the farmers in New York’s markets, says Hurwitz, could not survive on wholesale alone), these markets benefit everyone. Markets need infrastructure — either permanent space or, at least, water and electricity. Farmers who come to market may be working 18-hour days,

or even longer, depending on the length of their drive. On top of this, to handle retail sales they’ve got to process a variety of forms of payment in addition to cash, from SNAP (food stamps) to credit cards to tokens (you actually do not want to know how convoluted these payments get). When there’s a unified, wireless form of payment, this will become less of a burden. That’s in the works — Hurwitz estimates it’ll be here no later than the end of the decade — but undoubtedly it could be hurried along. At least a few hundred markets are taking advantage of programs likeWholesome Wave that double the value of food stamps at farmers’ markets, and that number will soar when the Agriculture Department’s Food Insecurity Nutrition Incentive program kicks in, contributing as much as $20 million to the cause. That’s real progress, but more is needed.

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In short, says the Southern Maine congresswoman Chellie Pingree, a staunch supporter of local food systems, “We’ve had some success in passing policies that support farmers’ markets, but really the numbers are pretty small compared to the huge support that flows to big commodity crops. Policy makers are slowly catching up with the public on the benefits of supporting local agriculture, but we have a long way to go before the playing field is really leveled.” Truth.

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PARK SLOPE FOOD COOP

BY LEONARD ZHUKOVSKY SOURCE: SHUTTERSTOCK.COM

â&#x20AC;&#x152;T

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he Park Slope Food Coop, located in the heart of the Park Slope section of Brooklyn, New York, was founded in 1973 by a small group of committed neighbors who wanted to make healthy, affordable food available to everyone who wanted it. PSFC has more than 16,500 members, most of whom work once every four weeks in exchange for a 20-40% savings on groceries. Only members may shop at the PSFC, and membership is open to all. The Coop carries a wide variety of products, including local, organic and conventionally grown produce; pasture-raised and grass-fed meat; free-range, organic and kosher poultry; fair-traded chocolate and coffee; wild and sustainably farmed fish; supplements and vitamins; imported and artisan cheese; freshly baked bread; bulk grains and spices; environmentally safe cleaning supplies, and much more. All of this, plus a large selection of standard supermarket items, makes the Coop a one-stop shopping destination. Sales are brisk at the PSFC and our inventory is replenished more than once every week, ensuring that the products we sell are as fresh as possible.

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OUR LOCATION 782 Union Street Brooklyn, NY 11215 CONTACT US tel: 718-622-0560 fax: 718-622-5685 SHOPPING HOURS Mon - Fri: 8am - 10pm Sat: 6am - 10pm Sun: 6am - 7:30pm OFFICE HOURS Mon - Thu: 8am - 9pm Fri - Sat: 8am - 5pm Sun: Closed

As a member of the Coop you share ownership of the Coop with 16,500+ fellow Coop members. You have a voice in the decisionmaking process and can participate in planning and discussions of the organization’s future. Work, shop, learn, participate—be a part of a unique and rewarding community here in Brooklyn. Would you like to know where your fruits and vegetables come from and how they are grown? Would you like to buy nutritious food for much less than you’re spending now? Would you like access to foods from all over the world? How would you like cooking classes where you can learn how to prepare these foods? Would you like to learn about and participate in the growth and direction of this dynamic organization? As a member of the Park Slope Food Coop, you’ll be able to do all this and more.

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HEALTHY

HOLIDAY ALTERNATIVES CAROLINE SHANNON-KARASIK

How to avoid over-indulging during the holidays and make smart food choices over winter break. Nothing says “Home for the holidays!” like grandma’s homemade walnut-crusted apple pie and gingerbread cookies. And mom’s shrimp dumplings. And Great Aunt Bertha’s sugar cookies. And your sister’s hand-stirred gravy. And the list goes on and on. The truth is that while the holidays are certainly a time for indulgence, they are also a well-known time of year for college students to pack on the pounds. Luckily, there’s a compromise that you’ll find lying at the bottom of your stocking or in the midst of your well-lit menorah, and it involves swapping some calorie-laden dishes for healthy alternatives. Here’s the scoop.

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1. YOU CAN’T “SAVE” CALORIES.

Rachel Begun, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, reminds college students that it’s never a good idea to “starve yourself all day in order to bank calories for a holiday party.” “This strategy can backfire, because (1) you’ve slowed down your metabolism and ability to burn calories throughout the day; and (2) you can potentially eat more calories at the party than you would have all day.” It is important to eat balanced, regularly scheduled meals throughout the day, and make sure to get adequate protein and fiber to help stay satisfied. “This way, you arrive to the party just hungry enough to savor some of your favorite foods, rather than starving and ready to eat everything and anything,” she said. 2. Choose healthy eats when catching up with friends.

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One of the best aspects of holiday break is meeting up with high school pals to catch up on the time you’ve spent apart. But it’s important to make healthy choices when visiting coffee shops, restaurants or parties, said Heather Wolf, creator of the Shake a Snack app for the iPhone and iPod touch, to avoid calorie overload. Wolf recommends choosing healthier treats, such as: - Cappuccino with nonfat milk - Herbal tea - Bottled water - One oatmeal or peanut butter cookie - One dark chocolate truffle Another common pressure is dealing with your parents wanting to cook all of your favorite homemade meals for you. This is very sweet, but it can quickly pack on pounds. Enjoy a reasonable

portion of mom’s baked mac and cheese or lasagna, but suggest a side of steamed green beans, broccoli or salad to complement it. And eating slowly will help you resist the temptation for second helpings.

3. OFFER UP A HEALTHY DISH.

One of the best tools for combating not-so-healthy holiday foods is to bring your own guilt-free dish when dining at a friend’s or relative’s home said, Dr. Lori Shemek, author of the best-selling book “Fire-Up Your Fat Burn!” Sweet potatoes, roasted broccoli with garlic and hard cheeses (versus soft cheeses) are all healthier alternatives to their fat-laden counterparts, like mashed potatoes and green bean casserole. “Skip the rolls even if they are whole wheat –– chances

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are you have had enough carbs,” Shemek said. “Help yourself to a double serving of salad to fill up without filling out.”

4. PUT THE KIBOSH ON NOSY FAMILY MEMBERS

You’ve heard it before: “Why aren’t you eating?” It’s well-intentioned, but when grandma insists on another spoonful of stuffing it’s important to let your intentions be heard. “Always diffuse the situation with a compliment and humor,” said Shemek. “For example, ‘Your stuffing is so delicious Grandma, but if I have another bite I’ll be more stuffed than the turkey!’”

5. TRY A HEALTHY SPIN ON COMFORT FOODS

It’s not uncommon for people to crave warm comfort foods during the chilly winter months, saidRosalie Moscoe, a registered nutritional consultant practitioner. “We don’t reach for salads in the winter as much as potatoes or other hot food,” she said. Try cooked vegetables, like squash, as a healthy alternative to casseroles or mashed potatoes. Buy it pre-cut in stores, then drizzle the squash with maple syrup and coconut oil before roasting. You can also try or butter or olive oil in place of the coconut oil.

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Moscoe also recommends lentil, bean and vegetable soups for staying warm and satisfied. And if you want to indulge in potatoes, then use a roasting method similar to the one described for preparing squash. “The comfort foods increase the brain’s production of serotonin (the feel-good neurotransmitter),” Moscoe explained. “Serotonin improves mood, reduces appetite and promotes sleep. Just don’t overload on these foods. Eat them with a protein and you won’t overeat.”

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will definitely enjoy. - Combat well-intentioned family members who like to encourage a round of seconds by infusing the situation with a bit of humor.

QUICK TIPS

- Eat balanced meals throughout the day to avoid over-indulging at holiday get-togethers. - Offer to bring a dish to the party with family or friends and prepare something healthy that everyone

PROSPECT PARK CHRISTMAS & NEW YEAR

BY SLOPE MUSIC SOURCE:SLOPEMUSIC.COM

P â&#x20AC;&#x152;

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rospect Park has a load of things to do this holiday season.Join the Prospect Park Alliance for educational programming to ring in the new year. We have a Nature Exploration, 12â&#x20AC;&#x201C;3 pm. This will take place at theProspect Park Audubon Center, for free. Bundle up and find out what your favorite Park animals are doing this winter. Join Alliance naturalists to discover the winter survival strategies of animals that live in Prospect Park.

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ENJOY NATURE GAMES, SCIENCE ACTIVITIES AND BIRD WATCHING. Blooming Naturalist, 1–2 pm

Learn how to identify birds, use binoculars and create your own “Official Blooming Naturalist” button.

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Christmas Bird Count,

Animal Encounter,

Join Alliance Naturalists in this fun, nation-wide Citizen Science project. Each checklist submitted helps researchers learn more about the health of birds and how to best protect them!

Curious as to how “Snappy” the turtle got her name? Want to watch the snake gobble up a mouse? Join Alliance Naturalists in learning more about the animals in the Audubon Center’s collection and even assist in an actual feeding.

2–3 pm

3–4 pm

Historic Crafts and Games, 1–3pm Lefferts Historic House, $3 suggested donation Join us at the Lefferts Historic for our last week of the season. Make and play 9-Man Morris, a historic board game, and try your hand at creating a small needlework sampler to take home.

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MUST SEE

PARK SLOPE NYCGO.COM STAFF

For most of us, there’s no better place to buy fruits and If Williamsburg is the face of the “new” hipster Brooklyn, Park Slope is the leading light of the borough’s classic incarnation—the brownstone-populated, tree-lined version. The neighborhood’s residents give it a literary, socially conscious feel. They shop at their own food coop. They patronize independent book and record shops and sip coffee at local java joints. And the constant stream of strollers on the sidewalks makes it clear that this is a place where many choose to raise families. It’s those features that keep landing Park Slope on lists of the “best” neighborhoods in New York City, even the nation. To find some of our favorite spots in the area, read on.— Jonathan Zeller Where it is: Adjacent to expansive Prospect Park and otherwise bounded by Flatbush, Fourth Avenue and a drifting southern line (around Prospect Avenue). How to get there: Take the F or G train to 7th Ave. There are many other subway stops around Park Slope on various lines (check a site like Google Maps for details), but this is the most central station.

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PROSPECT PARK

This green space puts the “park” in “Park Slope,” and was designed by the same Olmsted and Vaux team behind Manhattan’s Central Park. Among the park’s main attractions: the Prospect Park Zoo, Brooklyn’s only natural forest, the breathtaking Long Meadow, Lakeside (a year-round skating facility) and a “dog beach,” where four-legged New Yorkers swim. During the summer the park is the site of Celebrate Brooklyn!, a popular series of (mostly free) outdoor concerts that brings the likes of David Byrne, Chaka Khan and Talib Kweli to Park Slope. If your interest is piqued, check out our complete guide to the park.—nycgo.com stafF.

CONCERT VENUES

Though Park Slope is known for its tree-lined streets and familyfriendly essence, the neighborhood has its fair share of music venues, which generally boast a more refined vibe than those

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you’d find, say, in Williamsburg or on the Lower East Side. The Rock Shop has hosted performances by such bands as Urge Overkill, Wye Oak and Jukebox the Ghost, and has a sports bar upstairs. Area institution Union Hall, meanwhile, is beloved for hosting Karaoke Killed the Cat, comedy from the likes of John Hodgman and rock shows by up-and-coming acts. It was also the center of a controversy a while back when it banned strollers. Barbès hosts the Slavic Soul Party on Tuesday nights, getting crowds dancing with a nine-piece brass band. And while it’s a bit of a walk from the center of Park Slope, Gowanus’ spacious Bell House features acts like Brand New, Yo La Tengo and comedian Louis CK. The venue gets points for the shape of its main room— it’s wider than it is long, allowing more audience members a choice view of the stage. All of these concert halls tend to be freer of the fist-pumping, pushing-and-shoving crowd that may invade some other rock ‘n’ roll spaces—you’ll usually find yourself surrounded by adults who want to enjoy the show.—JZ

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DRINKING SPOTS

Park Slope is packed with pleasant places to enjoy an adult beverage. The Gate is a longstanding neighborhood institution, where patrons favor the outdoor patio in the warmer months. High Diveoffers free popcorn, not to mention such amusements as assorted board games and pinball. Speaking of pinball, it’s among the draws at Mission Dolores, whose extensive drinks menu includes a rotating cast of drafts from around the world, and Skylark, where you can plop yourself down on a piece of the comfortable, mismatched furniture. In South Slope, there’s Freddy’s, whose Prospect Heights version was feted as one of the best bars in America. Though it moved here a few years back to make way for the Nets’ arena, it has retained its divey charm and still hosts live music and showcases work by up-andcoming artists on its walls. Prospect Bar & Grill isn’t trendy but is notable for its good beer menu and friendly Irish bartenders who are always up for a chat. For wine, there’s Brookvin, where

you can pair vino with small plates, and Slope Cellars, whose knowledgeable staff will help you choose the right bottle to bring home or give as a gift to a lucky drinker.—JZ

COFFEE

Visitors to Park Slope needn’t limit themselves to Starbucks when they’re looking for a java fix. The neighborhood is loaded with independent coffee shops, each with its own flavor. Gorilla Coffeeserves organic, fair-trade coffee roasted in Brooklyn, and its tables are often occupied by local writers and other freelancers taking advantage of the WiFi. Café Regular (with two locations in the neighborhood) pours cold-brewed La Colombe coffee and, in accordance with its name, celebrates shop regulars in newsletter articles. Finally, mini-chain Café Grumpy has earned respect from hard-core coffee drinkers with beans roasted at its Greenpoint location.—JZ

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SIT-DOWN DINING

Park Slope’s sit-down dining scene starts with , which opened in 1998—back when Brooklyn was still a place characters in You’ve Got Mail and Sex and the City decried for being so uncool cabs wouldn’t go there—and still managed to snag a glowing Frank Bruni review and draw diners from far and wide. Now the neighborhood is a destination in and of itself, and the trattoria remains a reliable source of Northern Italian fare like ravioli with red beets and ricotta and braised rabbit with polenta. Another Park Slope mainstay, the pizza joint Franny’s, finally moved across Flatbush to a bigger space in 2013, having outgrown its tiny digs almost instantaneously after its 2004 opening. Diners flock here to enjoy wood-fired pizzas and wine on tap. Also of note in the neighborhood: Benchmark, which features a New American menu focused on pasture-raised animals and locally grown produce; Rose Water, which also specializes in local organic fare; Fonda, a very classy Mexican joint (neither

the portion sizes nor the flavors on the seasonal menu evoke Chipotle); and a Brooklyn outpost of Grand Central Oyster Bar, whose extensive raw bar serves oysters from both coasts. Finish off at the Chocolate Room, which combines romantic mood lighting with desserts built around the ingredient that gives the place its name.—nycgo.com staff

QUICK EATS

Park Slope also offers plenty of food for those who just want a bite while sightseeing. up chewy, fist-size bagels that recall a more innocent time in New York City bagel history, before the breadstuffs grew to steroid-aided (if still delicious) proportions. Brooklyn Larder, owned by the folks behind Franny’s, peddles specialty meats and cheeses, not to mention ricotta cake, chocolate sorbet and other assorted treats. There’s also oldschool sandwich (and Italian provisions) shop Russo’s and new import L’Albero dei Gelati, a gelato chain from Italy.—JZ

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VINTAGE STORES

There’s something of a vintage district along Fifth Avenue in Park Slope. On the northern stretch, well-curated boutiques sell Pucci minidresses, Frye campus boots and wide-leg Levi’s at a fraction of the prices charged at similar SoHo and Lower East Side outlets. You’ll find a mix of vintage and contemporary designer women’s wear at the pretty Two Lovers. Continue south to the teen-numbered streets to hit a concentration of spots: Life Boutique Thrift (with another newish location back near the top of Fifth Avenue), Monk and Vice Versa.—nycgo.com staff

MORE SHOPPING

As might be expected of the neighborhood that’s given us Paul Auster and Jonathan Safran Foer, Park Slope is home to its share of welcoming book shops. Among them: Community Bookstore,

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which has been a neighborhood institution for more than four decades. In addition to finding a selection of tomes from independent presses and local writers, you may also encounter some of the store’s pets—including a cat and two turtles—while you shop. PowerHouse on 8th, an offshoot of PowerHouse Arena in DUMBO, recently opened on a quiet stretch of Eighth Avenue. It sells stationery along with cookbooks, fashion titles, YA novels and other Slope-appropriate material. Music fans will love Music Matters, which stocks its small space with inventory based on “neighborhood demand” and offers a buy-15-get1-free vinyl punch card, and Fifth Avenue Records and Tapes, helmed by charming, funny owner Anthony Mignone. If you’re patient enough to deal with a cramped space and a relative lack of organization, you can unearth gems hidden in the crates of $1 and $2 used LPs. Finally, there’s Premium Goods, where sneakerheads will find an extensive selection of collectible footwear and street wear, some designed in-house.—JZ

FOR KIDS

Among Park Slope’s most recognized (and most mocked) qualities is its welcoming climate for kids. Strollers are a constant presence on the neighborhood’s sidewalks, and sometimes even in its bars. Fittingly, the area is also home to notable institutions that cater to children. The Brooklyn Superhero Supply Co.— where customers are asked at the register to affirm the superhero creed, promising to use purchases only for the forces of good— sells such practical goods as capes, cloning fluid and even canned intelligence. The shop raises funds for 826NYC, Dave Eggers’ nonprofit that teaches writing to kids. At Puppetworks, meanwhile, Nicolas Coppola—who’s been a puppeteer since the 1950s—puts on spectacular shows. The venue also hosts birthday parties.—JZ

CULTURE

The small, unassuming Old Stone House brims with Brooklyn

history. The museum—a reconstruction of a 1699 Dutch farmhouse—often hosts musical and literary events. Among the highlights is a permanent exhibit about the Battle of Brooklyn, which took place in August of 1776. One more fun fact about the Old Stone House: it once served as a clubhouse for an early incarnation of the Brooklyn Dodgers. Other Park Slope cultural highlights include the Brooklyn Conservatory of Music, which was founded in 1897 and hosts choral, classical and jazz concerts, and BAX (Brooklyn Arts Exchange), which showcases dancers, filmmakers, dramatists and other artists. Both organizations also offer classes.—nycgo.com staff

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4 TASTY HOLIDAY COCKTAILS

BY REALSIMPLE.COM SOURCE: KRISTEN EVANS DITTAMI

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MULLED WINE WITH CRANBERRIES Cranberry juice cocktail and fresh cranberries give this favorite winter warmer a tart kick.

Ingredients 1. 1 1/2cups cranberry juice cocktail 2. Coupons 3. 1/2cup sugar 4. 2cinnamon sticks 5. 2pieces star anise 6. 3cups dry red wine (such as Merlot or Cabernet Sauvignon) 7. 1/2cup fresh cranberries

Directions 1. In a large saucepan, combine the cranberry juice cocktail, sugar, cinnamon sticks, and star anise. Simmer for 15 minutes. 2. Stir in the wine and cranberries and bring back to a simmer. Serve warm.

POMEGRANATE MARTINIS Ingredients 1. 1/4cup sugar 2. Coupons 3. 3/4cup vodka 4. 1/2cup pomegranate juice 5. 1/3cup fresh lime juice 6. 1/4cup Cointreau 7. lime slices, for garnish

Directions 1. Chill 4 martini glasses. Meanwhile, in a small saucepan, bring the sugar and Âź cup water to a simmer. Remove from heat and let cool. 2. In a large pitcher, combine the sugar syrup with the vodka, juices, and Cointreau. Add 2 cups ice and stir until well chilled. 3. Strain the martinis into the chilled glasses; garnish each with a lime slice.

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EASY BLENDER EGGNOG Use your blender to easily whip up this warm nutmeg-spiced drink. Even if you have a traditional eggnog recipe you always follow, you’ll want to tuck this one away for more spontaneous cravings. Whip up frothy, creamy eggnog— without beating egg whites or letting the mixture sit in the fridge overnight. In fact, our straightforward method doesn’t even require a stand mixer. Instead, we brought out the trusty blender, and used it to blend a few eggs before pouring in a simmering mixture of heavy cream, sugar and nutmeg. You’ll blend the ingredients until frothy, add brandy (or Bourbon or cognac), if desired, and you’re ready to enjoy the classic cocktail, preferably under a warm blanket or next to a crackling fire.

Ingredients 1. 2cups heavy cream 2. ½cup sugar 3. ¼teaspoon nutmeg 4. 4large eggs 5. Coupons 6. ¾cup brandy

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Directions 1. In a medium saucepan, bring the heavy cream, sugar, and nutmeg just to a simmer. 2. In a blender, blend the eggs on low speed for 1 minute. With the motor running, gradually add the hot cream mixture. Blend until frothy, about 30 seconds more. Add the brandy and blend to combine. Serve warm.

ROSEMARY, GRAPE, AND GIN COCKTAILS Rosemary-infused simple syrup lends a delicate herbal note that doesn’t overpower the other ingredients.

Ingredients 1. 1/2cup sugar 2. 8fresh rosemary sprigs 3. 1cup Concord grape juice 4. 3/4cup gin 5. 1/2cup club soda 6. Coupons 7. 1/4cup fresh lemon juice 8. Grapes, for garnish

Directions 1. In a small saucepan, bring the sugar, 4 of the rosemary sprigs, and ½ cup water to a simmer. Remove from heat and let cool. 2. Strain the sugar syrup into a large pitcher. Add the grape juice, gin, club soda, and lemon juice and stir to combine. Serve over ice; garnish each glass with grapes and 1 of the remaining rosemary sprigs.

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