New York City
For centuries farmers have kept their agriculture thriving by introducing honeybees into orchards using manmade hives. This process allows for bees to pollinate the plants, showing proven results in the production of vegetables, fruits and seeds.
Not only do bees pollinate 80% of the world's plants, they are also producers of honey and additional byproducts, which are used across many industries, including food, health, and household products. It's time we focus on how important and beneficial it is to keep them around.
We recently discovered an article featuring the eye-opening statistic that livestock responsible for red meat and dairy account for roughly 14.5% of the world’s greenhouse gases each year.
Did you know that livestock responsible for red meat and dairy account for roughly 14.5% of the world’s
Did you know that just one oyster can filter 50 gallons of water per day?
The full bounty of summer is available at farmer’s markets across the city, but navigating them can be overwhelming.
We’re leaning into summer with two special new Frosecco cocktails. Swing by Neighbors Café at 1 Hotel Brooklyn Bridge for delicious the Frosecco Frutta made with fresh blackberries and peaches, and the refreshing Frosecco Fiore, with fresh lemon, garnished with lavender and elderflower.
“Spring time is about rebirth, reawakening and freshness. All of the plants are coming back, and flowers are beginning to bloom again. When I think of Spring, I think of walking through the farmer’s market and being able to smell all of the herbs and the fresh produce. I picked a cocktail that remind me of exactly that.
Spring is a time of blossoming flowers, singing birds and longer days. To many, the season symbolizes rebirth, renewal and the awakening of life.
Our bartenders at Brooklyn Heights Social Club recommend the Spring Toki cocktail, which embodies the sensibility of spring by finding balance with the sweet, spicy and refreshing citrus character of the Santory Toki.
With a new year, often comes a renewed outlook on health. We are all about fresh ingredients and local flavors that make health taste delicious.
What is your favorite Thanksgiving tradition or fondest Thanksgiving memory?
I am going to be completely honest on this. I have been a working cook and chef in New York City for 13 years. I have worked every Thanksgiving in restaurants serving other families their Thanksgiving meals. I find it wholly gratifying and wouldn’t have it any other way, but that being said I haven’t had the opportunity to enjoy many Thanksgiving meals with family and friends.
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