The Daily Blend at Joe Coffee Company
Joe Coffee Company’s house drip doesn’t stick to a formula. The current incarnation is brewed from four varieties from Peru.
Veselka’s Egg on a Roll
In addition to acres of pierogi and boatloads of borscht, Veselka, the 24/7 Ukrainian diner, sells about 500 fried-egg sandwiches per week. When the restaurant opened, in 1954, the ne plus ultra of New York breakfasts-on-the-go wasn’t listed on the bill of fare, says co-owner Tom Birchard, but you could always order one off the menu.
+1. Thousands of eggs are artificially incubated at the Elizabethtown, Pennsylvania, branch of Hy-Line North America, a “poultry layer genetics” company. At day 21, the chicks hatch, and within 24 hours they’re placed in baskets holding 100 chicks each, ready for delivery to “layer” farms.
5. The eggs are automatically collected and processed: rolled onto conveyor belts, washed and dried, and inspected for dirt, cracks, and blood. They’re weighed, packed in cases, and placed on pallets — 900 dozen each. Then they’re loaded onto a refrigerated tractor-trailer and delivered to Woolco Foods, a broadline or general distributor (like Sysco or US Foods) in Jersey City.
Koginut Squash Bowl at Sweetgreen
In support of Row 7, the seed-breeding company co-founded by Blue Hill’s Dan Barber, Sweetgreen and Barber built a dish around a new hybrid squash variety and added it to the menu on November 1.
2. Where Rick Pedersen owns 550 acres and leases 900 more. Transplants were started in the greenhouse, then moved to eight acres in June and harvested in September and October. After a crew of 12 cut the stems, the squash “cured” for a few days in the field, then went into storage on the farm.
Goat Cheese: Made at Westfield Farm, MA, from regional milk
Fennel: New Jersey
Hydroponic Basil and Dill: New Jersey
Almonds: San Joaquin Valley, CA
Walnuts: Monterey Bay area, CA
Lundberg Family Farms Five-Rice Blend: Grown in the Sacramento Valley
Hot Dog at Gray’s Papaya
When in the general vicinity — especially after a light and virtuous lunch — who can resist the magnetic pull and wafting aroma pervading the southeast corner of 72nd and Broadway, the flagship location of Gray’s Papaya hot-doggery?
There, they’re slaughtered and deboned, and the meat is packed into 2,000-pound combo bins for shipping.
They’re next quickly chilled in a refrigerated brine to reach below 44.6 degrees.
each day. Hot dogs are removed from their packaging and placed in plastic bins, then laid on the 180-degree grill. The frankfurters are cooked in one or two minutes, unless you’re like us and request yours well done.
Kanpachi Collar With Jerk and Lime at Saint Julivert Fisherie
When co-chefs Alex Raij and Eder Montero were planning the menu for their Cobble Hill seafood restaurant, they knew they wanted to serve a collar — that oddly shaped, trash-to-trendy flap of unctuous meat and cartilage from behind the gills, popularized over the past decade or so by Japanese izakayas. “It’s what we eat on our day off,” says Raij. Their hunt for consistently available sustainable options to supplement their revolving roster of wild local species led them to a high-tech farmed-fish operation off the southwest coast of Japan.
In the murky, complex realm of the global seafood industry, farmed and frozen are generally considered stigmas, not selling points. But according to Dainichi’s foreign-trade manager, Boyd Way, the Uwajima-kaido processing plant employs several techniques that set it apart.
Garlic: Christopher Ranch, Gilroy, CA
Ginger: Peru to Miami and up the East Coast
Persian Lime: Veracruz, Mexico
Thyme: Israel to JFK
Hot peppers: Grown at Eckerton Hill Farm in Berks County, PA; Raij picks them up at Union Square Greenmarket.
Pizza Delivery From Ribalta
Ribalta’s “regular” margherita is its most popular pie, and it’s not quite as full-blooded Italian as you might expect.
When Neapolitan natives Rosario Procino and Pasquale Cozzolino (left) opened Ribalta four years ago, they went straight to the San Marzano source: family-run farms in the Agro Sarnese Nocerino area of Campania. At the invitation of Claudia Vitelli, owner of New Jersey–based Vitelli Foods, which acts as a broker for the farms, Procino and Cozzolino taste-tested tomatoes from several fields. Every September since, Vitelli has sent cans of the season’s harvest to Ribalta, one from each of the producers the pair liked best on their trip. Three out of four years, the winner has been Giulio Franzese, a grower whose tomatoes Vitelli custom-labels under the Ribalta brand. There may be wiggle room with the flour and the cheese, but for most Neapolitan pizzaioli, nothing can replace the low-seed plum tomato variety grown at the foot of Mount Vesuvius.