Author Archives: Laurel Polanco

Sourcing

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Laurel Polanco.

Prof. Krondl. Vocabulary Post.

ā€œWhen I was sourcing, I had to look for what material was popular and what was affordable.ā€ (Arrrona E.)

A different way of saying sourcing would be Provenance. This word, related to Food Service, means point of origin; where everything starts. According to Peter Jackson, writer of Provenance, ā€œThe value of a product is closely associated with the place from which it derives.ā€

Sourcing is related to Procurement because it is part of that process. In other words, when you are sourcing you need to make a connection between how the product is produced, the price, and the point of origin of what you are planning to buy.

When you are sourcing, you are looking for something, food in this case. The way ā€œSourcingā€ works in the Food Industry and to this picture is the following:

Imagine that you own a restaurant, and you are looking for suppliers. The picture shows the kitchen staff planning and talking about their sourcing. They are evaluating which vendors they should use to provide them with the produce they need. They are looking for potential vendors, having on mind the standards they chose.

We all need sourcing in one way or another. For example, my mom and I used to cook for our family; more than 20 people. We had to think about our suppliers, not in the same way as a restaurant does, but we did. Our suppliers were not a company, but a warehouse. We thought about our needs, and figured out what was the best for us.

 

Union Square Green Market

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Laurel Polanco

Prof. Krondl

Union Square Green Market

I have never been in a green market, at least not in the United States. The Union Square Green Market is open in the Union Square Park. Even though they do not use the whole block, the market is huge. It is easy to walk, and the stands are well organized and identified. I felt like a house woman doing shopping for home, those were the vibes. I found interesting the variety of goods you can find there, they go from honey soap to maple butter, and cactuses. All the vendors know what they are selling, and the process from the farm, to the counter. With this experience I learned that there is not only one, but more than 15 varieties of apples; the bread and its different forms, colors, and flavors, and donā€™t talk about the finger potatoes. That was the most impacting thing to me. It is also interesting how a big city like New York, which is not really recognized for being a farm, but for being a financial state, is producing their own goods. This market sells products grown in the city, and that is an advantage for restaurant owners. It is an advantage because you know, meaning owners and customers, where their produce is coming from. But the owners and chefs have to be aware of the availability of certain products that can be found in the city, but only in specific seasons. Otherwise, they will have to buy it from another place. All in all, I enjoyed the experience, it gave me an opportunity to explore new things I did not know existed, and a new place to go and buy local food.

NORTH 3RD STREET MARKET

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Laurel Polanco.

Prof. Krondl

HMGT 1102.

10-31-2018.

If one day you take the L train to Manhattan, I will recommend you to make a stop in Bedford Avenue. When you get off the train and take the stairs, you will be in a nice, kind of fancy and attractive neighborhood: Williamsburg. If you decide, and I encourage you to do it, walk some block to North 3rd Street, then makeĀ  a right (If you are walking against the traffic), cross Berry Street, and before you get to the next street, you will see the North 3rd Street Market. This is where I went, a food hall with a nice design in Williamsburg. Ā I decided to go there because I like the area, IĀ“ve been around, and I like the vibes in that particular neighborhood. North 3rd Street Market is like a little place where you can find different spots of food. Four big glass doors give you a warm welcome to the place. If you use the two main entrances, you will see the names of the stores inside. They have a pair of seats per each entrance, and a little tree. The arcs of the doors are decorated with corn leaves. They also have a black flag with white letters with the name of the food hall. When you get inside, you will see a decoration with branches, and as you walk in, you will see that all the stores are well organized. If you walk to the right side, you will see a ā€œmini discoā€ that gives you entrance to the all gender restrooms. In general, this market has a quiet and bohemian dĆ©cor.

North 3rd Street Market is a place where you can go with your friends and you can be sure that all of you will find what to eat. You can find Italian food, like pizza, calzones, pies, etc. There is also Mexican food, and the place is called ā€œJaJaJaā€, they sell burritos, tacos, and salad. There is also a spot for coffee, another for burgers, one for sushi, other for ice-cream and another one for macaroons.

I ate at BabaĀ“s pierogies. Very clean place with all the required posters on its walls. I had no idea of what type of food it was. I didnā€™t know what culture does the place represented. I only saw the little menu they offer, and decided to eat Mac and Cheese. Very traditional! But guess what? They donā€™t take cash, and there is nobody to take your order. Instead of that, they have a screen where you can order and swipe your card. The only person there, besides you, is the cook. They have two types of Mac and Cheese, boiled and fried. I donā€™t know what a fried Mac and Cheese is, so I ordered the boiled one (That I thought I knew until that day). This place was full of surprises because the cook handed me something that I had no idea existed. According to what I know that wasnā€™t Mac and Cheese, but I ate it, five pieces of ā€œMac and Cheeseā€ with chives to dĆ©cor. I can describe it like boiled dough with cheese inside. While I was eating, I changed my mind because it tasted amazing. I donā€™t know if it was that I was hungry, or the chives, or the cheese, but now I prefer this type of Mac and Cheese. A little spicy, but not so much, all the flavors where there. The price of this dish was $10.25 and it appeared in the menu as ā€œMac and Cheese yes! Mac-n-Cheese in a pierogi! (5) 10.25ā€. Now I know that Pierogi means dumplings in Polish. I drank Coke, the little bottle and I paid $3.00 for it when I regularly pay $1.00 for a can.

Two things that tempted me were a calzone, and macaroons. I didnā€™t try the calzone because of the price. It was $30.00 without a drink and the portion size wasnā€™t good for the price. There was no line, I think because I went on Monday. The macaroons were good in size, the price was affordable, $2.75 each, but the spot was closing. I donā€™t know why they closed at 8:00PM if the board outside says that the market closes at 10:00PM.

What I would not be willing to try was the sushi because it makes me nauseous. I think the most unusual food on offer in BabaĀ“s was the Mac and Cheese because this dish was totally different from what I normally know as Mac and Cheese.

All the vendors are ecofriendly and that also goes with the design of the place. They use eco plates, forks, knives, napkins and cups. They also have recycling bins all around.

Talking in general about what I ate, the price was okay, I am not disgusted because it tasted amazing. The quality was good. Very well presented but, I would prefer 10 dumplings in a smaller size, instead of five of that size. But it was okay and good enough to be the first time trying something different.

I didnā€™t see a lot of people in there because as I said, I went on Monday and it was almost empty. But the people I saw were mostly white with blond hair, maybe Americans or Europeans, and Asians. Very quiet people, they didnā€™t disturb the peace of the place and most of them ordered to take out.

I would highly recommend people to go there, but not in a weekday. Also, to go with friends, and open to try new things or to try something you think you knew but turns to be something prepared in a different way.