It took Joel Russ ten days to travel from Germany to Ellis Island by boat in 1907, and that was the easy part. The 22-year-old Russ had arrived in America to help support his older sister's family, which he began doing by selling strings of Polish mushrooms, carrying them on his shoulders until he had saved up enough money for a pushcart. Next, he upgraded to a horse and wagon, and by 1914, he had enough funds to open a store. Dubbed "Russ's Cut Rate Appetizers", the store specialized in selling the cold appetizers known in Yiddish as "forshpayz": among them salt-cured salmon and herring. In 1920, he moved to East Houston Street, where the shop still stands today. During this period, he also became the father of three daughters who began working in the shop after school and on weekends, and in 1933, the store was renamed Russ & Daughters––widely regarded as the first business to ever use "& Daughters" in its name. Nearly 100 years later, the shop is owned and staffed by fourth-generation Russ family members, and has been recognized by The Smithsonian Institute as "a part of New York's cultural heritage". One of the last traditional appetizing stores on the Lower East Side, the business is considered by most to be much more than a beloved grocery: it's a preserver of the culture of the city's Eastern European Jewish Immigrants. Smoked and cured salmon is still sliced by hand, while bagels are rolled by hand and baked in an old-fashioned revolving oven. When ¬New York Magazine asked world-traveling chef Anthony Bourdain to name the best meal he's ever eaten in New York, the Travel Channel host said simply, "bagel, nova, cream cheese at Russ & Daughters. Not just the best, but 'ours'." Beyond the traditional bagel toppers, today's customers find gourmet delights such as cinnamon or chocolate babka, homemade chopped herring salad with granny smith apples, and handmade macaroons dipped in dark chocolate. Russian-style blini's make the perfect vessel for any of Russ & Daughter's high grade, hand-packed caviars, which are still sourced the old-fashioned way: by waiting patiently next to the fish's nests.
Learn more about what?s going on beneath the surface of your strands during this treatment with Groupon?s examination of keratin treatments.
Keratin is the molecular building block of human beauty?without this fibrous protein, humans wouldn?t have nails hard enough to polish, tooth enamel sturdy enough to withstand weekly brushings, or hair lush enough to style. Within each strand of hair, chains of keratin can be arranged in different molecular patterns, and this variation is what gives each head of hair its unique texture. For those who find their hair's unique texture a pain to deal with every morning, those keratin bonds can be chemically rearranged with popular salon treatments from Brazilian Blowout or Keratin Complex.
Stylists apply a keratin-rich solution that finds its way into each hair?s second layer, where it can chemically reprogram hair from an unruly, cigarette-smoking strand into a well-behaved member of the scalp?s society. The heat of a flat-iron straightens hair after the serum's application so that as the keratin molecules fuse to each strand, they?ll do so in the right position. Methylene glycol or formalin?which release formaldehyde under heat?typically function as the glue bonding the molecules during and after treatment. The result of all this chemistry is a straighter and smoother look that can last for two months or longer, and, although any heat-based treatment can be taxing on hair, its fortifying effects tend to leave hair glossier and more voluminous than other relaxers do. So although frizz disappears, waves or loose curls can continue to cascade across the shoulders.
It took little more than a plywood tank and an old pickup truck to start Lobster Place. Rod and Joan MacGregor were convinced that New York's Upper West Side could use a taste of something new, so in 1974, they began driving up to Maine multiple times a week to bring back nearly 1,000 pounds of live lobster with them. The lobsters found their way into both the best restaurants in New York City and the pots of ambitious home cooks. The MacGregors’ venture was such a hit that by the 1990s they were ready to expand to a retail store in Chelsea Market, where their inventory grew to include what their son Ian estimates as "just about everything that swims in the ocean.” He would know: he took over the reins of the business when his parents retired in 2002, and now oversees both the retail store in Chelsea and the company's wholesale business in the Bronx. Besides the signature red crustacean, customers at Lobster Place find a vast selection of fish, smoked fish, shrimp, crab, and shellfish, as well as all of the ingredients and tools for a stovetop clambake⎯including the bibs. For those not in the business of fish preparation or who are interested in learning about the work that goes into creating the shop’s menu of sushi, sandwiches, wraps, and soups, Ian has curated a program he calls School of Fish. Through a number of articles posted on the business’s website, participants can learn how to prepare seafood as well as where their fish were caught, how their fish performed in school, and the difference between wild and farmed fish.
The experts at the International Center for Positive Change and Hypnosis arm clients with the skills they need to pursue their personal goals and drop the notions that hold them back. During the neurolinguistic-programming practitioner course, expert mind molders Sarah Carson, Shawn Carson, and Jess Marion introduce participants to NLP, a system that helps individuals recognize both positive and negative patterns in their lives so they don't have to reach decisions by throwing darts at a bunch of magic 8 balls. Many professionals enlist in the NLP practitioner course for business to improve their success in the workplace, which explains the program’s popularity among entrepreneurs, teachers, consultants, and coaches.
When they aren't teaching NLP, Sarah Carson, Shawn Carson, and Jess Marion see clients in both their New York and Philadelphia offices, drawing on their teaching experience to enact positive changes in clients' lives. Instructors also host weekend workshops on topics such as creativity and presentation skills. Their hypnosis sessions train students who want to help others achieve personal change by quitting smoking, reducing stress, or reconnecting with estranged pocket watches.
"The new market almost looks as if it has been a neighborhood fixture for years, not days," said the New York Times of Schatzie the Butcher's new Upper West Side location in 2010—their first move in more than 30 years. Though new, the shop was outfitted with vintage features such as white tiles, aged family photos, and an antique cash register.
In this sense, the market reflects the spirit of its owner, fifth-generation butcher Tony Schatzie—who's always taken pride in his history. Building on a legacy started by his great-grandfather—a rabbi and kosher butcher—Schatzie learned the basics of his craft at just 11 years of age. Now, more than 50 years later, those who visit his market can find him swapping banter—and songs—behind the counter, aided by his two sons and a 30-year employee, Pepe.
Schatzie holds strict standards for his meat, and carves slabs of exclusively USDA prime beef. Cuts of Colorado lamb and milk-fed veal also line the shelves, alongside hand-cut sausages in styles such as Italian and German weisswurst. If a customer asks for an unusual cut, Schatzie can also fulfill special requests within a day.
In addition to meat, the market also stocks blocks of gourmet imported and American cheeses, as well as premade meals for those with busy schedules or an evening job at the Center for Complimenting the Moon.