Two weeks ago, I did research on hot dog carts in New York City. Hot dog carts can be traced all the way back to the late 19th century and early 20th century. I discovered that in the 1870s, a man by the name of Charles Feltman opened up his Ocean pavilion beer garden located in Coney Island. Later on, a young employee of Charles named Nathan Handwerker opened up his own hot dog stand, and he sold his hot dogs at a cheaper price of 5 cents a hot dog. Nathan’s hot dog stand grew into a multimillion dollar business and his hot dog stand located in Coney Island continues to sell more than a million hot dogs a year. When I visit New York City, I always get a hot dog from these food carts. These boiled hot dogs are the most delicious hot dogs that I have ever eaten. Now, hot dog vendors have started to change; these vendors now sell new types of hot dogs and foods such as halal. The new type of hot dog that people in New York City are now raving about are grilled ones. Many people in New York are looking for healthier food options for themselves and their kids. This is why hot dog carts around the city are offering these new food items besides unhealthy pretzels and boiled hot dogs. The hot dog stand is a well suited symbol to represent the cuisine of New York City. The hot dog stand business has changed dramatically over the past twenty years and who knows how it will evolve and change in the near future.
ne sections definitely had some business.
dern day market reminded me of the markets we learned about in Dr.Smith’s class. Even though they do not feature the same format or foods, they are definitely a place for vendors to share their goods.
is not just a one day and done type of thing it takes days. First the grapes are delivered to my grandparents house in portions on the first day 20 cases of white and red grapes are crushed through the machines to start to get all the juice out of the grapes then it sits overnigh
t until the other 20 cases of grapes get delivered and crushed. Once both sets of grapes are crushed, they have to sit for three days. After the three days are over we squeeze the grapes. This is when everyone comes to my grandparents house and spend the whole day squeezing grapes. My family usually starts doing this around 10:00 in the morning and it does not stop until midnight depending how fast everyone works. For the past couple my grandma has been getting shirts made for everyone which just makes getting messy more fun.
er most of the stems need to be removed. Once the stems are removed the juice in the big pastic barrel with the crushed grapes is taken out little by little and put into barrels. The reaming grapes in the big barrel get put into the sqeezer for the rest of the jucie to come out of the grapes. The squeezer is a manual machine that the grapes are put in to with a piece of metal on top of the that pus
it is done. This past year we squeezed over 80 gallons of grapes and got 3 barrels of wine. Once all the juice is put into the barrels the juice needs to sit for 40 days until it can become wine. When the grape juice is fermenting into wine the barrels do not get closed because when the juice is feremnting it bubbles and if enough pressure stays in the barrels they can break or brust since they are wooden.
would have been delivered warm milk in the mornings and the afternoon as well. Brought around by a man in white, like this picture. He would bring milk to all of the kids that were lined up each day. There was something that stuck out in Donald Robert’s mind about this ritual. He was a Welsh immigrant who arrived in 1925 and in his interview, this is what he said stuck out as his most prevalent memory
wn version.