Argentina?born soccer enthusiast Gustavo Szulansky opened Super Soccer Stars to provide the boroughs with a program that championed the personal development of youngsters rather than solely a skill-based focus. Since its debut in 2000, it's grown throughout the city, helping countless youngsters learn teamwork, boost confidence, and decrease arguments during home games played on the dining-room table. This rapid growth is due in part to the positive values Gustavo instilled from the first class. His coaches are carefully selected for their ability to cultivate a noncompetitive, sensitive approach to learning the game, and they dole out their knowledge in both classes and camps.
Super Soccer Star's Kick & Play program features family-friendly classes that help tots 12?24 months old develop pre-soccer skills and physical skill sets simultaneously. During classes, a team of talented and enthusiastic instructors and an athletic duo of puppet friends named Mimi and Pepe buoy budding soccer players with positive reinforcement, individual attention, and the merry clickety-clack of cleated tap dances. Designed with the help of early-childhood specialists, each age-specific class helps players build skills at their own pace with positive reinforcement, individual attention, and engaging original music.
Starting at two o'clock in the morning, trucks head out from Urban Organic's headquarters carrying boxes of organic, local produce to drop at doorsteps from the Bronx to Brooklyn and far-off lands such as Long Island and Connecticut. Each box holds a variety of seasonal fruits and vegetables, such as apples, chard, arugula, and bananas, each certified organic by the USDA. Since the selection rotates weekly, an included newsletter introduces the produce to families with handy tips on storage, cooking, and conversation starters.
The handy subscription service visits each of its delivery zones once a week so urbanites have easy access to organic, locally grown meals. Families can also take advantage of lower price tags than those at local grocery stores or black markets, since Urban Organic buys in bulk from organic farmers' cooperatives and distributors.
The staff at AviGlatt carefully prepares kosher fare for shipping throughout the continental United States under the supervision of Rabbi Yisrael P. Gornish. Flash freezing in double-sealed plastic keeps meats and prepared meals fresh, and gift baskets of fruits, nuts, and kosher baked goods arrive on recipients' doorsteps in festive packaging. Such deliveries can help customers prepare for holidays or keep pantries stocked with everyday ingredients without the stress of growing hamantaschen from seed.
The culinary experts at Lioni Italian Heroes assemble more than 150 menu offerings, including more than 70 heroes. The shop’s sandwiches, each named after or previously spoken to by a famous Italian figure, combine Monteleone and Cammareri breads with a slew of fresh ingredients. House-made mozzarella augments heroes, and platters of sandwiches or breakfast items feed groups of up to 25 people.
The skateboard and snowboard pros at Homage Brooklyn prepare customers for everyday and extreme daredevilry with boarding paraphernalia as well as private and group lessons. Customers can glide across smooth pavement on a brand-new skateboard ($80–$365), or revive an ailing contraption with fresh wheels ($30–$120) or a state-of-the-art sidecar. Precision tune-ups ($20+) prime snowboards for a season of snow skimming, and protective goggles ($60–$220) shield eyes from downhill onslaughts of flurrying flakes. Racks of boarding apparel ($20–$98) and accessories ($18–$36) ornament bodies in the theme of a favorite brand or famous snowman. Homage Brooklyn also hosts private ($60–$75/hour) and group ($30/hour) skateboarding lessons to populate streets with riders skilled in the art of wheeled movement.
"I feel a little like a detective," reveals Luke Johnson, overseer of the cheese cave at Stinky Bklyn, to the New York Times. He continues, "I…try to steer people toward something new. If they say they don't like goat, I really push the goat because people don't realize there are so many varieties." And push they do. Staff members pass indulgent segments of their carefully aged cheeses, offering approachable wisdom to novices and a wide-ranging selection for aficionados. The charming Smith Street institution has opened a new location between Baltic and Butler, with fridges and pantries stocked with international morsels such as chocolates, oils, vinegars, and beer, as well as an impressive ham bar.
Visitors can request a peak at the temperature- and humidity-controlled cheese cave, where Luke and staff nurture each wheel through distinct aging processes. Cheeses dwell within the cavern for anywhere from a few days to a few years, undergoing washing, soaking in beer or brine, and the opportunity to view culturally enriching cave paintings. Owners Patrick Watson, Michele Pravda, and Chris Remy also added a green garden and patio behind the shop, providing an ideal place for tastings or a peaceful spot for enjoying one of the shop's artisan sandwiches.