Word: williamsburgs
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...they do not farm organically. These farmers rely on pasturing, sanitary conditions and care to keep their animals healthy and happy, without depleting the environment. While local food will always cost more, it is often more affordable and offers many of the health benefits of organic food. Emily Everett, WILLIAMSBURG...
...Though the subculture is met with derision in wider society, hipsters have been able to eke out enclaves across the country, chief among them the Brooklyn, N.Y., neighborhood of Williamsburg. But now even that is threatened. The hip have been hit with a double whammy of economic reality (more are struggling to pay rent as parental support dries up) and population changes (the carefully gentrified neighborhood is gradually being infiltrated by squatters inhabiting Williamsburg's stalled building projects). Hipsterdom's largest natural habitat, it seems, is under threat. (See pictures of Steve Jobs...
...Though the irony-sporting, status quo-abhorring, plaid-clad denizens of Williamsburg are a distinctly modern species, the hipster as a genus has its roots in the 1930s and '40s. The name itself was coined after the jazz age, when hip arose to describe aficionados of the growing scene. The word's origins are disputed - some say it was a derivative of "hop," a slang term for opium, while others think it comes from the West African word hipi, meaning to open one's eyes. But gradually it morphed into a noun, and the "hipster" was born...
...longer identify as hipsters, but they're not the problem. The hipsters who will be the dead end of Western Civilization are the ones who add nothing new or original and simply recycle and reduce old trends into a meaningless meme. It's for that reason that when Williamsburg's hipster playland is in crisis, there aren't many who are concerned...
...taking pizza back to its roots," declares Mathieu Palombino, chef-owner of another Neopolitan-inspired pizzeria, Motorino, which opened within weeks of Co. last fall, in the Williamsburg section of Brooklyn - "a place for big ideas and small budgets," he says. A Belgian-born Italian, Palombino trained in some of New York's most discerning kitchens - Bouley and BLT Fish (where he earned a Michelin star) - before learning to make pies with Verace Pizza Napoletana Americas, a California-based training institute, international certification body and the official U.S. representative of the original, authentic Naples pizza...