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         xmlns:georss="http://www.georss.org/georss"><docs>This is a RSS file. Copy the URL into your aggregator of choice. If you don't know what this means and want to learn more, please see: <span>http://platial.typepad.com/news/2006/04/really_simple_t.html</span> for more info.</docs>
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<title>Places Tagged New York On Platial.com</title>
<description>Places tagged new york on Platial.com</description>
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<title>MooShoes Retail Store</title>
<description>
        <![CDATA[
        MooShoes, Inc. is a vegan-owned business that sells an assortment of cruelty-free footwear, bags, t-shirts, wallets, books and other accessories. MooShoes offers its services through an online store as well as in its retail store in New York City, the first cruelty-free store of its kind in New York City.

Founded in 2001 by sisters Erica and Sara Kubersky, MooShoes supports local no-kill animal shelters and has hosted companion animal adoption days for Mighty Mutts and Oasis Sanctuary.

Monday	11:30 AM - 7:30 PM
Tuesday	11:30 AM - 7:30 PM
Wednesday	11:30 AM - 7:30 PM
Thursday	11:30 AM - 7:30 PM
Friday	11:30 AM - 7:30 PM
Saturday	11:30 AM - 7:30 PM
Sunday	12:00 Noon - 6:00 PM
<br/>Tags: fashion, clothing, boots, shoes, animal, vegan, vegetarian, shop, nyc, new york, cruelty free, designer, pleather, mooshoes<br /><br /><a href="http://www.platial.com/post/4057718">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.71772 -73.990152</georss:point>
<dc:creator>platialUser:mobius</dc:creator>
<dc:date>2008-10-28 16:47:42.146526+00:00</dc:date>
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<item rdf:about="http://www.platial.com/post/3743938">
<link>http://www.platial.com/post/3743938</link>
<title>nyc august placeholder</title>
<description>
        <![CDATA[
        Tags: bar, new york, happy hour, yodeng, august 08<br /><br /><a href="http://www.platial.com/post/3743938">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.714167 -74.006389</georss:point>
<dc:creator>platialUser:yodeng</dc:creator>
<dc:date>2008-07-20 15:05:24.832463+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2239471">
<link>http://www.platial.com/post/2239471</link>
<title>Jack's Stir Brew Coffee</title>
<description>
        <![CDATA[
        Organic Fair-Trade Coffee and light food<br/>Tags: coffee, scones, natural, organic, new york, 10014, fair-trade<br /><br /><a href="http://www.platial.com/post/2239471">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.735117 -74.000466</georss:point>
<dc:creator>platialUser:wholenation</dc:creator>
<dc:date>2007-11-01 16:34:33.700404+00:00</dc:date>
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<item rdf:about="http://www.platial.com/post/2243987">
<link>http://www.platial.com/post/2243987</link>
<title>Whole Foods Market</title>
<description>
        <![CDATA[
        Tags: whole foods, market, natural, organic, new york, 10019<br /><br /><a href="http://www.platial.com/post/2243987">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.76848 -73.98163</georss:point>
<dc:creator>platialUser:wholenation</dc:creator>
<dc:date>2007-11-02 05:35:49.815885+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2288905">
<link>http://www.platial.com/post/2288905</link>
<title>Petersburg Pass</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288905">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.722173 -73.277092</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:14.773479+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2288925">
<link>http://www.platial.com/post/2288925</link>
<title>Ski Dutchess</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288925">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>41.495335 -73.956571</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:16.257575+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2288926">
<link>http://www.platial.com/post/2288926</link>
<title>Storm Mountain</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288926">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>41.545782 -73.734763</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:16.352807+00:00</dc:date>
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<title>Paleface Ski Center</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288966">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>44.385526 -73.760748</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:19.490807+00:00</dc:date>
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<title>Big Tupper</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288967">Map this on Platial</a><br /> 
        ]]>
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<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:19.578932+00:00</dc:date>
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<title>Maple Ridge</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288968">Map this on Platial</a><br /> 
        ]]>
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<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:19.65548+00:00</dc:date>
</item>
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<link>http://www.platial.com/post/2288970</link>
<title>Cortina Valley</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288970">Map this on Platial</a><br /> 
        ]]>
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<georss:point>42.189355 -74.119606</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:19.824164+00:00</dc:date>
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<title>Alpine Meadows</title>
<description>
        <![CDATA[
        PRIVATE PROPERTY - Please do not tresspass<br/>Tags: new york<br /><br /><a href="http://www.platial.com/post/2288971">Map this on Platial</a><br /> 
        ]]>
        </description>
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<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:19.898505+00:00</dc:date>
</item>
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<link>http://www.platial.com/post/2288972</link>
<title>Hickory Ski Center</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288972">Map this on Platial</a><br /> 
        ]]>
        </description>
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<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:19.990925+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2288973">
<link>http://www.platial.com/post/2288973</link>
<title>Schroon Lake Ski Area</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288973">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>43.835394 -73.844604</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:20.070538+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2288974">
<link>http://www.platial.com/post/2288974</link>
<title>Big Rock Candy Mountain</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288974">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.807901 -73.609085</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:20.14098+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2288975">
<link>http://www.platial.com/post/2288975</link>
<title>Eagle Mountain</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288975">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.871089 -74.077163</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:20.206731+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2288969">
<link>http://www.platial.com/post/2288969</link>
<title>Mount Whitney</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288969">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>44.313654 -73.951292</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:19.734485+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2562344">
<link>http://www.platial.com/post/2562344</link>
<title>York Street F Train Subway</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/mapit/media/07.Underground.mp3" autoplay="false"></embed>
DUMBO Tour, Location 7

While you often see mice and rats in the subway, how often can you smell them? Well, they can smell you. If they are stressed, rats will give off a special odor, perhaps the smell of fear. Other rats around them will smell the odor and their brains will give them a dose of pain relief, preparing them for the worst. Rats even know where you are by a few whiffs alone, because they can smell in stereo, and figure out which direction an odor is coming from. They have a Dolby experience of all the smells of your body, all these different bodies and underground musts and street sweeping from all over the city coming together into one, nebulous macrocosmic odor. Do you think there is a mathematical quotient of all of our individual body scents put together, or do you think there is a half life of unique odor that eventually degrades into a common human odor?

Gawker.com has compiled a map of subway smells. It is no surprise that many of these are vomit, mold and feces. The macrocosmic odor of the bowels of the city—literally—flood the subway tracks on a fairly regular basis. Most of the city’s sewage is routed underground to the Newtown Creek sewage treatment plant in Queens, and the pipes busted a leak that flooded the G tracks with raw sewage. But even though sewage goes all the way to Newtown Creek from all over the city, 2.7 million gallons of it are dumped into the creek every year. It smells particularly bad in the heat.<br/>Tags: brooklyn, subway, smell, rats, underground, art, new york, stinky, odor, smelling committee, dumbo, earthy, rskk<br /><br /><a href="http://www.platial.com/post/2562344">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.701521 -73.986747</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-10 21:25:35.16262+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/1437563">
<link>http://www.platial.com/post/1437563</link>
<title>Team 2228</title>
<description>
        <![CDATA[
        Tags: rookie year 2007, new york, new york 2007, finger lakes 2007, 1st event finger lakes 2007<br /><br /><a href="http://www.platial.com/post/1437563">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.953259 -77.582645</georss:point>
<dc:creator>platialUser:awinegar</dc:creator>
<dc:date>2007-05-11 12:51:12.863286+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/1437564">
<link>http://www.platial.com/post/1437564</link>
<title>Team 2265</title>
<description>
        <![CDATA[
        Tags: rookie year 2007, new york, new york 2007, new york city regional 2007, 1st event new york city regional 2007<br /><br /><a href="http://www.platial.com/post/1437564">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.87708 -73.890071</georss:point>
<dc:creator>platialUser:awinegar</dc:creator>
<dc:date>2007-05-11 12:51:13.135251+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/1437565">
<link>http://www.platial.com/post/1437565</link>
<title>Team 2274</title>
<description>
        <![CDATA[
        Tags: rookie year 2007, new york, new york 2007, new york city regional 2007, 1st event new york city regional 2007<br /><br /><a href="http://www.platial.com/post/1437565">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.860269 -73.888814</georss:point>
<dc:creator>platialUser:awinegar</dc:creator>
<dc:date>2007-05-11 12:51:13.351202+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4028013">
<link>http://www.platial.com/post/4028013</link>
<title>Bizwaxz New York</title>
<description>
        <![CDATA[
        Bizwaxz aggregates start-up news, business resources and networking opportunities for entrepreneurs, small business owners and consultants in a metro region. Users are encouraged to submit their recommended resources, blogs, news, and events for posting.<br/>Tags: new york, bizwaxz.com<br /><br /><a href="http://www.platial.com/post/4028013">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.7436154628 -73.9908599854</georss:point>
<dc:creator>platialUser:bizwaxzguy</dc:creator>
<dc:date>2008-10-20 16:41:34.302211+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4094247">
<link>http://www.platial.com/post/4094247</link>
<title>Chuck Marvin's Apartment</title>
<description>
        <![CDATA[
        Tags: new york, UES<br /><br /><a href="http://www.platial.com/post/4094247">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.771181 -73.951347</georss:point>
<dc:creator>platialUser:chuckwmarvin</dc:creator>
<dc:date>2008-11-07 05:22:50.261146+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/1642864">
<link>http://www.platial.com/post/1642864</link>
<title></title>
<description>
        <![CDATA[
        Soba Koh, best soba<br/>Tags: restaurant, new york, east village, soba<br /><br /><a href="http://www.platial.com/post/1642864">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.726688 -73.988769</georss:point>
<dc:creator>platialUser:seventyoneplace</dc:creator>
<dc:date>2007-06-03 16:19:40.470095+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/1672110">
<link>http://www.platial.com/post/1672110</link>
<title>Hill Country</title>
<description>
        <![CDATA[
        HILL COUNTRY Marc Glosserman’s barbecue palace, on two levels with two chefs, Robbie Richter and Elizabeth Karmel, opens Friday. Meats and sides, to eat in or take out, will be sold by the pound: 30 West 26th Street, (212) 255-4544. <br/>Tags: bbq, new york, to try<br /><br /><a href="http://www.platial.com/post/1672110">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.743964 -73.989434</georss:point>
<dc:creator>platialUser:atodedeus</dc:creator>
<dc:date>2007-06-08 06:18:15.151645+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/1470517">
<link>http://www.platial.com/post/1470517</link>
<title>Resto</title>
<description>
        <![CDATA[
        Attention, fat-loving carnivores: Frank Bruni has discovered your Mecca. It’s called Resto, a Belgian spot where the deviled eggs come with deep-fried pork jowl, the killer burger is made with fatback and beef cheek, and mayo is considered a food group. And you won’t have any trouble washing down your meal: Resto has more than 50 different kinds of beer. “You can’t eat this way every night,” Mr. Bruni writes. “But shouldn’t a restaurant present an exception to rules, a license to gorge?” Consider this your permit.

Resto, 111 East 29th Street, Manhattan, (212) 685-5585.<br/>Tags: meat, new york, to try<br /><br /><a href="http://www.platial.com/post/1470517">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.743654 -73.982947</georss:point>
<dc:creator>platialUser:atodedeus</dc:creator>
<dc:date>2007-05-23 05:13:59.513009+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/1509951">
<link>http://www.platial.com/post/1509951</link>
<title>Yankee Stadium</title>
<description>
        <![CDATA[
        Mythic from my childhood it sits 3 blocks from my aunt's house in the Bronx. Mother's Day weekend I got to run around it on one of my SF Marathon training runs. The warm rain that fell and the humidity of a summery day made my run feel amazing.<br/>Tags: mariano rivera, new york, yankee stadium, toronto<br /><br /><a href="http://www.platial.com/post/1509951">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.827833 -73.9259</georss:point>
<dc:creator>platialUser:wrki</dc:creator>
<dc:date>2007-05-26 18:33:57.805595+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4150049">
<link>http://www.platial.com/post/4150049</link>
<title>Camp Bow Wow Rochester / Henrietta Dog Boarding and Doggy Daycare</title>
<description>
        <![CDATA[
        Premier doggy daycare and overnight camp where the dogs socialize and play all day long. Watch your dog play on the web cameras at www.campbowwow.com/henrietta<br/>Tags: dog daycare, henrietta, dog boarding, doggy daycare, doggie, dog kennel, ny, dogs, new york, rochester, pet, Rochester dog boarding,  Rochester dog daycare,  Rochester boarding kennel,  Henrietta boarding kennel,  Henrietta dog daycare,  Henrietta dog boarding<br /><br /><a href="http://www.platial.com/post/4150049">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>43.090586 -77.617364</georss:point>
<dc:creator>platialUser:cbwhenrietta</dc:creator>
<dc:date>2008-11-17 01:17:46.388548+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2543843">
<link>http://www.platial.com/post/2543843</link>
<title>Greenwich Village</title>
<description>
        <![CDATA[
        Tags: village, new york, greenwich<br /><br /><a href="http://www.platial.com/post/2543843">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.728406 -74.003286</georss:point>
<dc:creator>platialUser:agnestejada</dc:creator>
<dc:date>2008-01-02 03:54:13.115778+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4360065">
<link>http://www.platial.com/post/4360065</link>
<title>La Fiesta Restaurante</title>
<description>
        <![CDATA[
        A great, authentic taqueria in Washington Heights. Review at http://tacosporvida.wordpress.com/2009/01/31/la-fiesta-redux-its-the-real-deal/<br/>Tags: tacos, food, new york, mexican food<br /><br /><a href="http://www.platial.com/post/4360065">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.83438 -73.944805</georss:point>
<dc:creator>platialUser:tacosporvida</dc:creator>
<dc:date>2009-01-31 20:27:29.486253+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4364019">
<link>http://www.platial.com/post/4364019</link>
<title>Nobu Matsuhisa, Nobu</title>
<description>
        <![CDATA[
        best sushi in town<br/>Tags: japanese, nobu, restaurant, new york<br /><br /><a href="http://www.platial.com/post/4364019">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.714167 -74.006389</georss:point>
<dc:creator>platialUser:agnestejada</dc:creator>
<dc:date>2009-02-02 12:03:30.692521+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4364574">
<link>http://www.platial.com/post/4364574</link>
<title>Columbia University: Postcrypt Coffeehouse</title>
<description>
        <![CDATA[
        an all-acoustic music venue in the basement of St. Paul's Chapel at Columbia University in New York City<br/>Tags: coffeehouse, university, new york, columbia, postcrypt<br /><br /><a href="http://www.platial.com/post/4364574">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.807987 -73.963616</georss:point>
<dc:creator>platialUser:agnestejada</dc:creator>
<dc:date>2009-02-02 15:00:08.266787+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4363885">
<link>http://www.platial.com/post/4363885</link>
<title>The Knitting Factory</title>
<description>
        <![CDATA[
        Tags: new york, knitting factory<br /><br /><a href="http://www.platial.com/post/4363885">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.717449 -74.00528</georss:point>
<dc:creator>platialUser:agnestejada</dc:creator>
<dc:date>2009-02-02 11:22:42.466199+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4363974">
<link>http://www.platial.com/post/4363974</link>
<title>Jeff's old apartment</title>
<description>
        <![CDATA[
        Tags: apartment, new york, jeff buckley<br /><br /><a href="http://www.platial.com/post/4363974">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.731479 -73.986416</georss:point>
<dc:creator>platialUser:agnestejada</dc:creator>
<dc:date>2009-02-02 11:50:51.302763+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4363903">
<link>http://www.platial.com/post/4363903</link>
<title>Fez Cafe</title>
<description>
        <![CDATA[
        Tags: fez, jazz, club, new york, time<br /><br /><a href="http://www.platial.com/post/4363903">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.7313 -73.9889</georss:point>
<dc:creator>platialUser:agnestejada</dc:creator>
<dc:date>2009-02-02 11:26:13.61194+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4364024">
<link>http://www.platial.com/post/4364024</link>
<title>Natsumi</title>
<description>
        <![CDATA[
        la little bar near broadway<br/>Tags: bar, restaurant, new york, natsumi<br /><br /><a href="http://www.platial.com/post/4364024">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.761503 -73.984681</georss:point>
<dc:creator>platialUser:agnestejada</dc:creator>
<dc:date>2009-02-02 12:06:55.927966+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4363883">
<link>http://www.platial.com/post/4363883</link>
<title>Arlenes Grocery</title>
<description>
        <![CDATA[
        Tags: manhattan, new york, arlene's grocery<br /><br /><a href="http://www.platial.com/post/4363883">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.714167 -74.006389</georss:point>
<dc:creator>platialUser:agnestejada</dc:creator>
<dc:date>2009-02-02 11:20:27.155979+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4369990">
<link>http://www.platial.com/post/4369990</link>
<title>Apple Store</title>
<description>
        <![CDATA[
        Tags: store, new york, apple, macintosh<br /><br /><a href="http://www.platial.com/post/4369990">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.763995 -73.973063</georss:point>
<dc:creator>platialUser:agnestejada</dc:creator>
<dc:date>2009-02-04 09:32:44.228289+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2288965">
<link>http://www.platial.com/post/2288965</link>
<title>Otis Mountain</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288965">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>44.192051 -73.602304</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:19.423316+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2288976">
<link>http://www.platial.com/post/2288976</link>
<title>Ski Venture</title>
<description>
        <![CDATA[
        Guess it's still open<br/>Tags: new york<br /><br /><a href="http://www.platial.com/post/2288976">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.922492 -74.038775</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:20.289275+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2288977">
<link>http://www.platial.com/post/2288977</link>
<title>Copy Cat</title>
<description>
        <![CDATA[
        PRIVATE PROPERTY Please do not trespass<br/>Tags: new york<br /><br /><a href="http://www.platial.com/post/2288977">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.919726 -74.035492</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:20.352436+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2288978">
<link>http://www.platial.com/post/2288978</link>
<title>Ridge Runner</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2288978">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.922083 -74.024677</georss:point>
<dc:creator>platialUser:smelick</dc:creator>
<dc:date>2007-11-07 18:10:20.425274+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2482730">
<link>http://www.platial.com/post/2482730</link>
<title>Edward Harris House</title>
<description>
        <![CDATA[
        Tags: new york, lodging, rochester<br /><br /><a href="http://www.platial.com/post/2482730">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>43.149628 -77.574324</georss:point>
<dc:creator>platialUser:stliao</dc:creator>
<dc:date>2007-12-02 07:25:22.106648+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/1867202">
<link>http://www.platial.com/post/1867202</link>
<title>SmartServ Solutions</title>
<description>
        <![CDATA[
        Financial services company offering income tax preparation, credit repair and commercial hard money mortgages.<br/>Tags: real estate, commercial, ny, development, new york, new york city, bronx, mortgages, financial services, sales, finance, condominiums, accounting, acquisitions, banking, entrepreneurship, success, financial freedom, creative financing, home loans, refinances, hard money, fha, mortgage banker, bridge loans, credit repair, credit scores, fico scores, income tax, irs acceptance agent, efile provider, refund loans, problem solver, we buy houses, condo conversions, unique marketing<br /><br /><a href="http://www.platial.com/post/1867202">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.851378 -73.844186</georss:point>
<dc:creator>platialUser:mario11779</dc:creator>
<dc:date>2007-07-21 17:48:09.92811+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/1781154">
<link>http://www.platial.com/post/1781154</link>
<title>Heartland Brewery at Union Square, Lat,Long: 40.73644,-73.991</title>
<description>
        <![CDATA[
        Heartland has a couple of locations in NY. I chose this one because the other ones frankly suck (well, except 6th Ave. That one's OK). 
Heartland does decent beer, and though it's crowded as hell sometimes, it offers a sort-of-cozy place for a refreshing pint. 
Check out the "Black Bavarian"<br/>Tags: beer, new york, microbrewery<br /><br /><a href="http://www.platial.com/post/1781154">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.73644 -73.991</georss:point>
<dc:creator>platialUser:philocer</dc:creator>
<dc:date>2007-07-03 08:59:41.622143+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2053522">
<link>http://www.platial.com/post/2053522</link>
<title>LA Prime at the Westin Bonaventure Hotel</title>
<description>
        <![CDATA[
        Tags: new york<br /><br /><a href="http://www.platial.com/post/2053522">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>34.053268 -118.256003</georss:point>
<dc:creator>platialUser:yukie</dc:creator>
<dc:date>2007-09-06 16:38:34.761839+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2591141">
<link>http://www.platial.com/post/2591141</link>
<title>Jack the Pelican Gallery</title>
<description>
        <![CDATA[
        Tags: paint, brooklyn, smell, art, new york, williamsburg, odor, smelling committee<br /><br /><a href="http://www.platial.com/post/2591141">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.718534 -73.954821</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-24 07:52:23.602579+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/1829651">
<link>http://www.platial.com/post/1829651</link>
<title>Jive Records</title>
<description>
        <![CDATA[
        Y0.. Tha boy Chris Brown is signed to Jive record Label. I wanna qet signed to Jive also.. But I quess if I do qet tha chance to qet signed its whatever ya know. Its a one in a life time thinq. And + Ima wait till I'm a little bit older.
This label is in New York.. The city of lights and tha ppl who never sleep. I wanna live there. But I like beinq a country qurl.l0l.<br/>Tags: chris brown, jive, new york, label<br /><br /><a href="http://www.platial.com/post/1829651">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.70771 -73.95721</georss:point>
<dc:creator>platialUser:cbgangstaboo</dc:creator>
<dc:date>2007-07-13 19:06:33.470546+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/1844503">
<link>http://www.platial.com/post/1844503</link>
<title>Ashley R's House Reppin' Bklyn!!!!</title>
<description>
        <![CDATA[
        My House In Bklyn, New York!! Yup Bklyn All Day Every Day!!<br/>Tags: new york, my house, bklyn<br /><br /><a href="http://www.platial.com/post/1844503">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.680564 -73.908366</georss:point>
<dc:creator>platialUser:ashleyr7206</dc:creator>
<dc:date>2007-07-16 10:33:25.72304+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4478072">
<link>http://www.platial.com/post/4478072</link>
<title>albany ny</title>
<description>
        <![CDATA[
        me n my dad use to go fishing here when i was a lil girl. wow i miss those days<br/>Tags: fishing, usa, nyc, new york, new york city, n.y, new york new york<br /><br /><a href="http://www.platial.com/post/4478072">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.6501218137 -73.7182617188</georss:point>
<dc:creator>platialUser:rebzach3776</dc:creator>
<dc:date>2009-03-07 22:11:48.22215+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2808243">
<link>http://www.platial.com/post/2808243</link>
<title>Gazala Palace</title>
<description>
        <![CDATA[
        IN the day you may spy Gazala Halabi in the window of her four-month-old restaurant, making Druse pita on a sagg, a griddle that looks like an overturned wok. By dinnertime the pita is made and Mrs. Halabi is at work in the open kitchen at the back of the 18-seat space, meticulously composing appetizer platters and tending to baskets of falafel in the deep fryer.

Mrs. Halabi says her restaurant is the first outpost of Druse cooking in New York, and I have no evidence to contradict her.

Her experience and her traditions come from Daliat el-Carmel, Israel, where her family operates a restaurant and from where her grandmother, who owns a spice shop, sends regular shipments of the spices Mrs. Halabi deploys in her kitchen.

The Druse live mainly in the mountains of Syria, Lebanon and Israel, and much of their cooking will be familiar to anyone who knows the cuisine of the region.

The differences are in the details, like that Druse pita — called sagg pita, after the griddle it is cooked on — which Mrs. Halabi makes daily. It’s thinner than a crepe, as wide as a small pizza and pliable like lavash. A sprinkle of cornmeal gives it texture, but it is mildly flavored: an accompaniment, not an event in itself.

As such, it comes with everything at Gazala Place, and the best way to get a taste of almost everything is to order a platter of appetizers for the table and share it.

The platter will include a mound of creamy hummus and an appealingly chalky plop of labanee made with goat’s cheese doused with green olive oil. (“At home we use goat cheese for everything,” Mrs. Halabi told me.)

A dollop of baba ghanouj, sweeter and lighter than most around town, rounds out the dips; the characteristic smoky char that the eggplant picks up from the grill is edged to the side by a bright, acidic addition of tahini.

The platter will also include fried things: falafel shaped like gumdrops and remarkably light (Mrs. Halabi says this is because she does not use fava beans in her falafel batter); kibbe, those little footballs of bulgur wheat and ground meat; and deep-fried cigars of potato or meat wrapped in sagg pita and spiced in a style that evokes Indian samosas.

As if that is not enough, it will also include two kinds of piping hot stuffed grape leaves (some with meat, some without), tabbouleh that is pert and fresh and has a distinctly hand-chopped texture, house-made yogurt to dip things in and sometimes more.

Though I seldom needed much else after tackling that appetizer platter, the temptations were hard to resist. Mrs. Halabi is an accomplished baker. Her menu includes a roster of Druse breads ($2.50 to $4) topped with spices, cheese or meat, or some combination of the three.

One night there was a tray of just-baked burekas sitting in the window. The sesame-and-spice-crusted burekas looked like fluffy, oversize everything bagels, but instead of the doughy reality of New York bagels they were as flaky and buttery as the best puff pastry, with a thick, rich filling of goat cheese and sun-dried tomatoes hidden inside.

Main courses are simple affairs. Eggplant abounds. There are good but not great beef and lamb kebabs ($10.95 to $15.95) and a selection of good-value hummus plates ($4.50).

Among the hummus plates, some, like foule moudammas, are common in Middle Eastern restaurants here. Others, like one with a pile of lamb sausage on a bed of hummus with pine nuts, are more specific to the tradition Ms. Halabi is cooking in.

Salads were the one weak spot. The Dalia ($5), for example, stinted on its promise of mint and walnuts and was overly generous with chopped iceberg lettuce and bitingly hot raw garlic.

But all is made right at dessert, especially when it’s a dish of osh al-saraia ($3.50), an alliance of cream, honey, orange blossom and rose waters cooked down to a gelatinous consistency and garnished with ground pistachios, and a pot of sludgy, black Turkish coffee to send you off into the night.

Gazala Place

709 Ninth Avenue (49th Street), Clinton; (212) 245-0709.

BEST DISHES Falafel; baba ghanouj; tabbouleh; burekas; kafta kebab; osh al-saraia.

PRICE RANGE Starters, sandwiches and salads, $3 to $6.50; main courses, $10.95 to $19.95; desserts, $3.50 to $6.50. The restaurant is B.Y.O.B.

CREDIT CARDS No American Express.

HOURS Sunday through Thursday, 11 a.m. to 11 p.m.; Friday and Saturday, to midnight.

WHEELCHAIR ACCESS Restroom is inaccessible.<br/>Tags: new york, to try, druse<br /><br /><a href="http://www.platial.com/post/2808243">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.762518 -73.989652</georss:point>
<dc:creator>platialUser:atodedeus</dc:creator>
<dc:date>2008-02-20 05:24:35.42494+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2808249">
<link>http://www.platial.com/post/2808249</link>
<title>Dovetail</title>
<description>
        <![CDATA[
        A WINTER that hadn’t slapped us around too much was suddenly in a hostile mood, gusting with snow as I trudged — skidded, really — five blocks from the subway to Dovetail, where hunched employees shoveled and shoveled some more in a doomed effort to keep the entrance clear.

Related
Times Topics: Three-Star Restaurants by Frank Bruni (NYC)

I expected an empty restaurant. That’s what happens when the going gets wet: diners trash their reservations, take out their delivery menus and hunker down for the duration with General Tso’s chicken. It’s the only practical response.

But Dovetail isn’t about practicality, not with its rotating sherry list, its lamb’s tongue and its beef-cheek lasagne bedecked with king trumpet mushrooms.

No, this restaurant is a bold wager that a patch of the Upper West Side with an unreliable appetite for adventurous — even somewhat fussy — dining will embrace it, at least if it’s executed with skill and panache.

And the bet seems to be paying off, because on that blustery night I encountered a dining room with just about all of the 80 seats filled by 8:30.

What a warm surprise. And what a testament to the intriguing, compelling work that John Fraser, Dovetail’s chef and principal owner, is doing here.

Both he and his pastry chef, Vera Tong, come at their cooking with intellect and wit, but they seldom get too cerebral, too cute. Leaving quotation marks out of the titles of dishes, they leave it to you to make certain connections.

There’s an appetizer that combines two of the most fashionable ingredients in upscale restaurants these days, seared pork belly and a slowly poached egg, and as soon as you taste them together, you smile at what’s afoot. It’s breakfast for dinner, only at breakfast the belly is smoked and called bacon.

In one of the entrees, curls and chunks of lobster are scattered around monkfish, reminding you that this fish has often been cast as the poor man’s lobster, vaguely similar in texture but not nearly as sweet.

So you find yourself not only enjoying but also comparing the two kinds of seafood. Then you notice some seared foie gras, which may or may not be another inspired bit of culinary free-association, inasmuch as monkfish liver has been presented as the foie gras of the sea.

Is that the idea? Does it matter? Not really, because the dish works, its less and more opulent players establishing something along the lines of a rhythm.

And the real point is that such crafty plotting of a composition seems entirely plausible, given the amount of energy Mr. Fraser lavishes on his dishes.

The lamb’s tongue — breaded, fried and straight out of Mario Batali’s offal dreams — is part of a deconstructed muffuletta sandwich that includes olives, pimentos, a caper mayonnaise and a visually arresting spiral of salami, provolone cheese and more. That’s just an appetizer.

The beef-cheek lasagne is among the entrees, but it’s essentially a side to unerringly salted slices of sirloin steak. Many chefs would be content to throw a potato gratin at the beef.

For her part, Ms. Tong fashions a nifty brioche bread pudding studded with a brittle made of bacon. It’s breakfast for dessert, only at breakfast the bread pudding takes the form of French toast.

Mr. Fraser and Ms. Tong worked together at Compass, a restaurant that went through a changing cast of chefs, all saddled with its large scale and peculiar atmospherics.

Dovetail, which opened in December, is a better fit for them, the simplicity of its brown palette, bare wood tables and exposed brick at once balancing out, and allowing you to focus on, the ambition of their food.

The inconspicuousness of the restaurant’s entrance may be bonkers or in fact brilliant, a subtle signal of Dovetail’s confidence in its inner strength. The carpeting and padded walls in the back definitely make sense. They keep noise in check.

Depending on where you sit, the restaurant can feel too plain for entrees that average above $30. The wines by the glass could be more exciting, and a few dishes don’t succeed, like an appetizer marriage of skate and chicken wings that’s inspired by semantics more than anything else.

All of that gives me concern about the possibility of a slightly disappointing dinner here. But most of my experiences were hugely positive.

Dovetail further strengthens its case with a nightly five-course tasting menu that’s kindly priced at $65. The Sunday prix fixe — three courses for $38 — is quite simply one of the best deals in town. And when I had it the options weren’t dreary second stringers.

They included the restaurant’s gnocchi, flavor-bombed with veal short rib and foie gras butter, and a shrimp dish that resurrects hollandaise and makes you wonder why it fell out of vogue. At Dovetail it avoids its potentially gluey fate, and it’s offset by the sweetness and tartness of grapefruit segments.

The shrimp are upgraded to scallops for the version of the dish on the à la carte menu on other nights. For the tasting menu on those nights, Mr. Fraser mixes things up anew, choosing ham, endive and kumquats as the scallops’ supporting cast.

When I had that dish, the seafood was beautifully cooked, as was a yogurt-lapped lamb duo (leg and rack) and an autumnal treatment of tender venison with chestnut and yam.

Did Mr. Fraser need both of those sidekicks for the venison? Sometimes he seems too eager to please, overworking dishes.

But he’ll also pull back and trust in the basic, homespun pleasures of something like the buttery white Cheddar corn bread at the start of every meal. It’s the epitome of comfort, and a potent antidote to the coldest of winter nights.

Dovetail

***

103 West 77th Street, Upper West Side; (212) 362-3800.

ATMOSPHERE A brown palette, bare wood tables and exposed brick create a simple, cozy stage for attention-getting food.

SOUND LEVEL Moderately loud.

RECOMMENDED DISHES Gnocchi with veal short ribs; lamb’s tongue; pork belly; scallops; halibut; venison; lamb; cod; brioche bread pudding; peanut butter praline tart.

WINE LIST A diverse, comprehensive and somewhat expensive sampling from the New and Old Worlds, with too few truly appealing reds under $60 a bottle.

PRICE RANGE Dinner appetizers, $12 to $17; entrees, $27 to $36; desserts, $10. Five-course tasting menu, $65. Three-course Sunday prix fixe, $38.

HOURS Dinner from 5:30 to 11 p.m. Monday through Saturday and to 10 p.m. Sunday. Weekend brunch and afternoon tea on some days to be added in March.

RESERVATIONS For prime dinner times, call at least two weeks ahead.

CREDIT CARDS All major cards.

WHEELCHAIR ACCESS Inaccessible.

WHAT THE STARS MEAN Ratings range from zero to four stars and reflect the reviewer’s reaction to food, ambience and service, with price taken into consideration. Menu listings and prices are subject to change.<br/>Tags: modern, new york, to try<br /><br /><a href="http://www.platial.com/post/2808249">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.780669 -73.976515</georss:point>
<dc:creator>platialUser:atodedeus</dc:creator>
<dc:date>2008-02-20 05:26:47.838482+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4692646">
<link>http://www.platial.com/post/4692646</link>
<title>Dana Arts Center</title>
<description>
        <![CDATA[
        Creative Arts Center
Colgate University
Hamilton, New York
1963-1966<br/>Tags: modern, architecture, new york, hamilton, brutalism, paul rudolph, dana arts center, colgate university<br /><br /><a href="http://www.platial.com/post/4692646">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.8167633435 -75.5387842655</georss:point>
<dc:creator>platialUser:kelviin</dc:creator>
<dc:date>2009-05-10 14:37:47.645239+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2562124">
<link>http://www.platial.com/post/2562124</link>
<title>Chambers Paper Fibers</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/mapit/media/08.BrooklynIndustries.mp3" autoplay="false"></embed>
DUMBO Tour, Location 8

The first Smelling Committee was in search of unseen maladies. People in the 19th and early 20th centuries used to have to close their windows all summer due to the foul industrial stenches. John D. Rockefeller chose Newtown Creek as the site for his Standard Oil company in 1870. What was once a playground of wealthy mansions quickly transformed into a hotbed shuttling industry goods to and from the ocean along the railroad. There were oil refineries, sewage treatment plants and factories like the Cooper Glue Company (founder of the Cooper Union art and design school), which boiled the refuse of tanneries and slaughterhouses into glue and gelatin. Soon all kinds of industrial wastes were filling the creek, including a mixture of glue and putrefying bovines that formed what was known as Dead Animal Wharf. In the early 1900’s, the 3 ½ mile creek did almost as much business as the Mississippi River in pure tonnage. The Mississippi is 3,900 miles long.

The oil refineries have had a long-lasting effect on Brooklyn, Queens and the East River. Even as the waterfront is developed into lofts and condos, a glossy rainbow of oil slick and black goo is slowly expanding into the East River, underground and along the shoreline of Greenpoint, Williamsburg and Queens, stretching towards Manhattan and deeper into Brooklyn. Residents can smell gas in their pipes especially when it rains and the water molecules make the odor more apparent. The Newtown Creek is so toxic that fireman who swallowed some of the creek water while saving someone from drowning, died two days later.

One of the world’s largest oil spills occurred in the 1940s and 50s due to underground leaks. ExxonMobil is primarily held responsible for the17 million gallon oil spill, which encompasses 55 acres and growing. The spill was discovered about 30 years later in 1978. Although the spill is larger than the 1989 Exxon Valdez spill off the coast of Alaska and it’s in an urban area, clean-up only began in 1995 and has been painfully slow. Merely 8.5 million gallons of the toxic sludge have been removed.

There is a very active group of advocates and residents called Riverkeeper that monitors the creek, and recently won a lawsuit to have the State Attorney General prosecute the case, as well as have the EPA perform a study of the toxicity and effects of the spill. As a prime example of the entrepreneurial spirit and tradition of DIY Williamsburg, a fellow who learned about the spill and began drilling for oil. But he only got about 20 feet down before neighbors began complaining about the stench.<br/>Tags: recycling, brooklyn, smell, art, new york, industry, stinky, smelling committee, dumbo<br /><br /><a href="http://www.platial.com/post/2562124">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.703802 -73.987924</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-10 19:21:16.211006+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2580010">
<link>http://www.platial.com/post/2580010</link>
<title>McCaig-Welles Gallery</title>
<description>
        <![CDATA[
        Tags: paint, smell, art, new york, williamsburg, smelling committee<br /><br /><a href="http://www.platial.com/post/2580010">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.714883 -73.956646</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-20 21:22:09.698827+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2591227">
<link>http://www.platial.com/post/2591227</link>
<title>Cathedral of the Holy Transfiguration of Our Lord</title>
<description>
        <![CDATA[
        Tags: brooklyn, smell, art, new york, williamsburg, religion, intense, odor, smelling committee<br /><br /><a href="http://www.platial.com/post/2591227">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.719711 -73.953318</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-24 07:58:47.324631+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/5174270">
<link>http://www.platial.com/post/5174270</link>
<title>Conklin, NY</title>
<description>
        <![CDATA[
        Little Maddie hugging Lizzigator. <br/>Tags: new york, conklin, lizzigator<br /><br /><a href="http://www.platial.com/post/5174270">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.029349 -75.818531</georss:point>
<dc:creator>platialUser:lizzigator</dc:creator>
<dc:date>2009-09-30 06:00:08.541743+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2465727">
<link>http://www.platial.com/post/2465727</link>
<title>North White Plains, NY</title>
<description>
        <![CDATA[
        Westchester is like living in a resort area since much of it is dotted wtih small lakes and reservoirs where people can fish or boat. Yet it has as much elegance in some places as midtown Manhattan. <br/>Tags: new york, westchester, barbara ehrentreu<br /><br /><a href="http://www.platial.com/post/2465727">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>41.5085772974 -70.3125</georss:point>
<dc:creator>platialUser:barbaraboxer</dc:creator>
<dc:date>2007-11-27 21:06:19.280132+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/3677023">
<link>http://www.platial.com/post/3677023</link>
<title>Departure // Partida</title>
<description>
        <![CDATA[
        Washington Heights is the center of Dominican-American cultural and political life.<br/>Tags: stops, new york,  washington heights,  dominicans<br /><br /><a href="http://www.platial.com/post/3677023">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.8486185934 -73.9374732971</georss:point>
<dc:creator>platialUser:nydf</dc:creator>
<dc:date>2008-07-07 14:14:34.188587+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2543851">
<link>http://www.platial.com/post/2543851</link>
<title>Central Park</title>
<description>
        <![CDATA[
        Tags: central park, new york<br /><br /><a href="http://www.platial.com/post/2543851">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.77341 -73.9727</georss:point>
<dc:creator>platialUser:agnestejada</dc:creator>
<dc:date>2008-01-02 04:09:06.316071+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2562321">
<link>http://www.platial.com/post/2562321</link>
<title>Gleason's Gym</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/mapit/media/05.Pheromones.mp3" autoplay="false"></embed>
DUMBO Tour, Location 5

What does fitness smell like? We excrete more than just sweat, salt and bodily toxins. In addition to our unique genetic scent, our apocrine glands give off pheromones— odorants tied to sexuality— that we detect with our vomeronasal system, which is thought to operate more or less independently of the olfactory system. It is contested whether the vomeronasal system is an organ that developed entirely separately of the olfactory epithelium, but it most definitely bypasses the cognitive centers of the brain and goes straight to survival behaviors and emotions in the limbic system.

In the infamous book Perfume by Patrick Süskind, the main character Grenouille has an extraordinary sense of smell, but gives off no odor himself. He determines that he can rule the world by developing a perfume from the harvested scent of pubescent virgins. Clever fellow! While much research is being performed on isolating pheromones, no one has yet been successful in synthesizing these mysterious aphrodisiacs. The International Flavors and Fragrances company conducted what must have been a tremendously extensive study, as they concluded that women who are exposed to a heavy dosage of male musk on a regular basis develop shorter menstrual cycles, ovulate more frequently, and conceive more easily.

Using odor in conception is nothing new. The sixth century Greek obstetrician Aetios of Amida wrote, “To test whether or not a woman will conceive, they resort to these means: burn resin under the lower garments so that vapor enters the genital passage. If the odor passes through the body and reaches the mouth and nostrils, she will conceive. Otherwise, she is sterile.”

Pheromones can become embedded in clothing, linens and furniture. Researchers conducted a study in which a single woman sported t-shirts throughout the month, sinking her pheromones into their cotton fibers. A couple of these t-shirts were then given to male test subjects to sniff, who were asked a trick question about whether they thought the woman wearing t-shirt “A” was more attractive than the woman wearing t-shirt “B.” Although it was the same woman, the men consistently reported that one t-shirt had a more beautiful wearer, and this t-shirt was the one the woman wore while ovulating.

Think about how the next time you deposit your clothes at a thrift store, you are also donating your pheromones. Perhaps you have experienced this if you bought something at a vintage shop or borrowed a friend’s shirt. It smelled clean enough when you pulled it off the rack, but once you warmed it up against your skin you found yourself giving off someone else’s distinctive odor that did not belong to you.<br/>Tags: gym, brooklyn, smell, art, new york, stinky, sweat, odor, smelling committee, dumbo, pheromone<br /><br /><a href="http://www.platial.com/post/2562321">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.702537 -73.990473</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-10 21:14:37.593557+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2562350">
<link>http://www.platial.com/post/2562350</link>
<title>Brooklyn Bridge Park</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/mapit/media/09.CollectiveSmelling.mp3" autoplay="false"></embed>
DUMBO Tour, Location 9

There are always some days of Collective Smelling Experiences in New York. Perhaps you were around in the fall of 2005 to be part of the Collective Maple Syrup Mystery? A sweet, permeating goodness deposited its odorants into the nostrils of people throughout Brooklyn, Manhattan, Queens and Staten Island. It smelled like maple syrup, or a buttery caramelized sugary sweetness. The Gothamist dubbed it “Eggoterrorism.” And no one could figure out what it was. The Department of Environmental Protection was out sniffing with no results. But beyond testing the air for certain volatile organic compounds, they had no better analytical tool than their own set of professional schnauzes. The scent of Aunt Jemima could only be mapped and analyzed the old-fashioned way: with the body.

Or perhaps you were among those who Collectively Flipped Out this January during the Smell of Fear incident, when a sulfuric smell like leaking gas permeated Manhattan, parts of Staten Island and New Jersey. The incident rekindled intensely emotional 9/11 panic among thousands of people, while the mayor tried to quell fear of a terrorist attack and ConEdison scrambled to find the source of a gas leak. When no leak was found, some suggested it was a spill of one of the many varieties of mercaptan, a stinky, harmless compound used to scent otherwise odorless natural gas. When the hunt for overflowing mercaptan proved fruitless, New York-New Jersey antagonism invigorated the desperate search for a source. The industrialized marshlands of Manhattan’s neighbor were soon blamed for the nauseating stench, to the Collective Infuration of New Jersey’s residents and officials.

While the Hindustan Times would probably never write an article about the distinctly acrid, foul smell of hot bog juice, torched outhouse and stinging Everclear released by the infected green and yellow mucous clouds of a routine Los Angeles smog alert, this New York miasma made news across the world and provided fresh comic material for celebrities. But once the odor had dissipated, the hunt was over and the paranoia dwindled.

For most anyway. But scientists at Columbia’s Lamont-Doherty Earth Observatory continued to investigate, only to uncover evidence of the very realistic threat of pollution in New York’s waters. What the Eggoterrorism and Smell of Fear incidents both had in common were meteorological episodes called “inversion layers,” where a bubble of cold air drenched in stinky pollutants gets trapped beneath a layer of warm air, hovering and spreading low to the ground. The inversion layer combined with southern winds sweeping into Manhattan across particularly low tides at large marshlands like Jamaica Bay and Kill Van Kull. The rank breath of the waters is a result of excessive nutrient loading from sewage, fertilizers, chemical run-off and other pollutants that cannot be processed from the low oxygen levels of sparse plants and fish in a degraded and unsafe marine habitat. The Smell of Fear incident was thus yet another alert to our bodies of the threat of ourselves.<br/>Tags: brooklyn, smell, park, art, water, new york, fresh air, odor, smelling committee, dumbo<br /><br /><a href="http://www.platial.com/post/2562350">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.703902 -73.990651</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-10 21:29:17.597959+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2568935">
<link>http://www.platial.com/post/2568935</link>
<title>Bond No. 9</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/media/06.Perfumerie.mp3" autoplay="false"></embed>
Storefront Tour, Location 6 

We may think of odor as an unconsidered by-product of some needlessly aromatic activity. Body odor as a by-product of physical exertion, or hot dog stands as just the way meat smells when it’s cooked. But many of the odors of food and everyday products are the result of crafted additives. Smells are a huge cash crop in the Metro area. 

New Jersey has several smell factories, and the International Flavors and Fragrances company has its headquarters in Manhattan. The IFF crafts the perfumes of many top designers including Dior, Chanel, Guerlain, and Yves Saint Laurent, as well as MacDonald’s, Samsung, pop celebrities, laundry soap and fake Christmas trees. And everything is top secret. 

Odors rely on fatty oils and absorption by water molecules to be observed by our noses. Which is why it’s so hard to smell anything in the dead of winter, things are more smelly in the rain, and also why our own bodies are excellent launching pads for odors of all kinds. We are moist and oily. 

Our aromatic paranoia of smelling too human makes for a lucrative and complex perfume industry. The replication of worldly odors is a multifarious artform less involved in the distillation of essences than the bizarre combination of chemical compounds and synthetic molecules. The perfume industry is so huge that the New York Times T Style Magazine recently hired a “scent critic,” who writes a column on all things perfume. 

Perfume is at once analytical and emotive. In this perfumerie, the notion of distilling the personality of a New York neighborhood into a fragrance works from a functional psychology of our emotional assocations with class and style. But take a whiff of the Chinatown perfume, and compare for yourself with the ambient odor of Canal Street in the morning. <br/>Tags: smell, art, new york, perfume, nolita, odor, bodies, smelling committee<br /><br /><a href="http://www.platial.com/post/2568935">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.726735 -73.994332</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-14 20:22:06.565346+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2568936">
<link>http://www.platial.com/post/2568936</link>
<title>Crunch Fitness</title>
<description>
        <![CDATA[
        <embed src="http://www.smellingcommittee.org/media/07.Pheromones.mp3" autoplay="false"></embed>
Storefront Tour, Location 7 

What does fitness smell like? There’s a gym nearby that promotes itself as a place where men and women come to cultivate their beautiful forms— but I don’t think their fragrance will be as sweet as Bond No. 9’s neighborhoods. 

We excrete more than just sweat, salt and bodily toxins. In addition to our unique genetic scent, our apocrine glands give off pheromones— odorants tied to sexuality— that we detect with our vomeronasal system. It’s thought to operate more or less independently of the olfactory system. It is contested whether the vomeronasal system is an organ that developed entirely separately of the olfactory epithelium, but it most definitely bypasses the cognitive centers of the brain and it goes straight to survival behaviors and emotions in the limbic system. 

In the infamous book Perfume by Patrick Süskind, the main character Grenouille has an extraordinary sense of smell, but gives off no odor himself. He determines that he can rule the world by developing a perfume from the harvested scent of pubescent virgins. Clever fellow! While much research is being performed on isolating pheromones, no one has yet been successful in synthesizing these mysterious aphrodisiacs. The International Flavors and Fragrances company conducted what must have been a tremendously extensive study, as they concluded that women who are exposed to a heavy dosage of male musk on a regular basis develop shorter menstrual cycles, ovulate more frequently, and conceive more easily. 

Using odor in conception is nothing new. The sixth century Greek obstetrician Aetios of Amida wrote, “To test whether or not a woman will conceive, they resort to these means: burn resin under the lower garments so that vapor enters the genital passage. If the odor passes through the body and reaches the mouth and nostrils, she will conceive. Otherwise, she is sterile.” 

Pheromones can embed themselves in clothing, linens and furniture. Researchers conducted a study in which a single woman sported t-shirts throughout the month, sinking her pheromones into their cotton fibers. A couple of these shirts were then given to male test subjects to sniff, who were asked a trick question about whether they thought the woman wearing t-shirt “A” was more attractive than the woman wearing t-shirt “B.” Although it was the same woman, the men consistently reported that one t-shirt had a more beautiful wearer. This t-shirt was the one the woman wore while ovulating.

Think about how the next time you deposit your clothes at a thrift store, you are also donating your pheromones. Perhaps you have experienced this if you bought something at a vintage shop or borrowed a friend’s shirt. It smelled clean enough when you pulled it off the rack, but once you warmed it up against your skin you found yourself giving off someone else’s distinctive odor that did not belong to you.<br/>Tags: gym, smell, art, new york, sweat, nolita, odor, bodies, smelling committee, pheromones<br /><br /><a href="http://www.platial.com/post/2568936">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.72605 -73.996228</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-14 20:22:07.251026+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2568938">
<link>http://www.platial.com/post/2568938</link>
<title>Brooklyn Industries</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/media/09.BrooklynIndustries.mp3" autoplay="false"></embed>
Storefront Tour, Location 9 

The first Smelling Committee was in search of unseen maladies. But this new thing called Brooklyn Industries doesn’t smell anything like the historic industries of Brooklyn found along Newtown Creek! This place smells so new, fresh and somehow… trendy? Do you think you can smell trendiness? Or the person who stitched your clothes? Please investigate. 

This industry smells nothing like the billowing black clouds of oil refineries that used to drape Brooklyn, Queens and East Manhattan. People in the 19th and early 20th centuries used to have to close their windows all summer due to the foul industrial stenches. John D. Rockefeller chose Newtown Creek as the site for his Standard Oil company in 1870. What was once a playground of wealthy mansions quickly transformed into a hotbed shuttling industry goods to and from the ocean along the railroad. There were oil refineries, sewage treatment plants and factories. Like the Cooper Glue Company, which boiled the refuse of tanneries and slaughterhouses into glue and gelatin. Soon all kinds of industrial wastes were filling the creek. Including a mixture of glue and putrefying bovines that formed what was known as Dead Animal Wharf. In the early 1900’s, the 3.5 mile creek did almost as much business as the Mississippi River. The Mississippi is 3,900 miles long. 

The Brooklyn Industries logo may be rooftops and water towers, but the Committee knows what the lasting smell of Brooklyn industries is. The oil refineries have had a long-lasting effect on Brooklyn, Queens and the East River. As the waterfront is developed into lofts and condos, a glossy rainbow of oil slick and black goo is slowly expanding into the East River, underground and along the shoreline of Greenpoint, Williamsburg and Queens, stretching towards Manhattan and deeper into Brooklyn.  Residents can smell gas in their pipes especially when it rains and the water molecules make the odor more apparent. Newtown Creek is so toxic that a fireman who swallowed some of the creek water while saving someone from drowning, died two days later. 

One of the world’s largest oil spills occurred in the 1940s and 50s due to underground leaks at these oil refineries. ExxonMobil is primarily held responsible for the17 million gallon oil spill at Newtown Creek, which encompasses 55 acres and growing. The spill was discovered about 30 years later in 1978. Even though the spill is larger than the 1989 Exxon Valdez spill off the coast of Alaska and it’s in an urban area, clean-up only began in 1995 and has been painfully slow. Merely half of the toxic sludge has been removed. 

There is a very active group of advocates and residents called Riverkeeper who monitor the creek, and recently won a lawsuit to have the State Attorney General prosecute the case, as well as have the EPA perform an independent study of the toxicity and effects of the spill. As a prime example of the entrepreneurial spirit and tradition of DIY Williamsburg, a fellow who learned about the spill began drilling for oil. But he only got about 20 feet down before neighbors began complaining about the stench. <br/>Tags: smell, art, new york, industry, nolita, odor, smelling committee, fashion, clothing<br /><br /><a href="http://www.platial.com/post/2568938">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.724161 -73.996058</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-14 20:22:07.726219+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2568939">
<link>http://www.platial.com/post/2568939</link>
<title>Groupe 16sur20</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/media/10.OdorIdentity.mp3" autoplay="false"></embed>
Storefront Tour, Location 10 

Like the new Brooklyn Industries, Nolita Industries follow a quaint pattern of irresistible digs and stylish accessories that strive to associate clothes with money, power, individuality, cultural capital, sex drive and horsepower. What Smelling Committee members may wish to note as well is the careful attention to odor association that some businesses are testing in their stores in a pervasive attempt at olfactory branding. 

The real estate cliché of baking bread in a home to increase potential buyers’ receptivity and associations with homeyness is an old technique. Bakeries and fast food restaurants have long realized the efficacy of piping their salivatory kitchen exhaust out onto the streets rather than into a back alley. But until recently, the notion of branding the olfactory atmosphere of a commercial environment has remained restricted to a few kooky mega millionaires. Like MacDonald’s, for example, whose unmistakable Big Mac odor is a top secret, patented flavor perfume created by none other than International Flavors and Fragrances in New York and produced in New Jersey. 

The development of inexpensive technologies to release a controlled atmospheric odor into an environment has spurred many businesses to experiment with an odor identity and a truly sensorial shopping Experience. Only a few are willing to talk publicly about this experimental new technique. Samsung’s flagship store on the Upper West Side smells faintly tropical, sweet and melony with its new odor identity, also developed by the IFF. Sony has a unique scent in its stores, which it sends home in sachets in its shopping bags, and is considering impregnating in its plastic packaging. Not only electronics corporations but hotel chains, diamond retailers, amusement parks, golf companies, automobile manufacturers and cell phone stores have also taken advantage of environmental smell technologies. Verizon spent a year developing the chocolate fragrance that accompanied the displays of its LG Chocolate phones, and tested its multinational appeal on noses across the globe. 

Careful attention has been paid to gendering products, as market research has shown that buyers are twice as likely to stick around and purchase clothing if the ambient odor is feminine for women’s clothing, and masculine for men’s clothing. If women’s clothing is scented with a masculine odor, women are less likely to stick around and buy, and vise versa for men. 

Olfactory branding is rather hit or miss, as there are few odors with mass appeal and odors are not drugs. But the idea is to directly tap into the limbic system of consumers by establishing an emotional memory that connects olfactory recognition with a brand identity. Smelling Committee members know that it takes longer for a positive olfactory association to be developed than a negative one. Nonetheless, initial studies have shown that, at the very least, pleasant odors tailored to consumers increase receptiveness to a product, the number of times they examine a product, how long they linger over an item, and sometimes that they are willing to pay higher prices. Only more reason to bring one’s consciousness into a daily awareness of olfactory experience.<br/>Tags: fashion, clothing, smell, art, new york, branding, nolita, odor, smelling committee<br /><br /><a href="http://www.platial.com/post/2568939">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.723645 -73.993752</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-14 20:22:07.907228+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2590584">
<link>http://www.platial.com/post/2590584</link>
<title>Laundromat</title>
<description>
        <![CDATA[
        We form strong associations with odor through repetition. Although you may be smelling a laundromat right now, it may not remind you of your laundromat experiences.<br/>Tags: laundry, smell, art, new york, williamsburg, odor, smelling committee, clean clothes, Laundromat<br /><br /><a href="http://www.platial.com/post/2590584">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.716463 -73.957023</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-23 18:39:40.068386+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2590830">
<link>http://www.platial.com/post/2590830</link>
<title>Beford Station on L train</title>
<description>
        <![CDATA[
        The smells of all these different bodies and underground musts and street sweeping from all over the city coming together into one, nebulous macrocosmic odor.<br/>Tags: steel, smell, art, new york, williamsburg, sweat, odor, bodies, smelling committee<br /><br /><a href="http://www.platial.com/post/2590830">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.717821 -73.957723</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-23 23:30:04.512201+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2590837">
<link>http://www.platial.com/post/2590837</link>
<title>Polska-Masarnia Meat Market</title>
<description>
        <![CDATA[
        very different smells than your supermarket's deli have. much stronger.<br/>Tags: meat, smell, art, new york, williamsburg, blood, smelling committee<br /><br /><a href="http://www.platial.com/post/2590837">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.718104 -73.957422</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-23 23:34:30.304765+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2590858">
<link>http://www.platial.com/post/2590858</link>
<title>Brooklyn Industries</title>
<description>
        <![CDATA[
        Tags: smell, art, new york, williamsburg, odor, smelling committee, new clothes<br /><br /><a href="http://www.platial.com/post/2590858">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.718641 -73.957054</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-23 23:43:24.811447+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2591107">
<link>http://www.platial.com/post/2591107</link>
<title>Junk Clothing Exchange</title>
<description>
        <![CDATA[
        Tags: brooklyn, smell, art, new york, williamsburg, odor, musk, smelling committee, old clothes, body odor<br /><br /><a href="http://www.platial.com/post/2591107">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.718174 -73.955283</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-24 07:39:13.70891+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2591306">
<link>http://www.platial.com/post/2591306</link>
<title>Community Garden </title>
<description>
        <![CDATA[
        Tags: compost, flowers, smell, art, new york, williamsburg, fresh air, odor, smelling committee<br /><br /><a href="http://www.platial.com/post/2591306">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.719211 -73.952491</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-24 08:07:29.258722+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4247147">
<link>http://www.platial.com/post/4247147</link>
<title>Socarrat Paella Bar</title>
<description>
        <![CDATA[
        Tags: spanish, new york, to try<br /><br /><a href="http://www.platial.com/post/4247147">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.742756 -73.999452</georss:point>
<dc:creator>platialUser:atodedeus</dc:creator>
<dc:date>2008-12-29 05:36:42.090757+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/4251508">
<link>http://www.platial.com/post/4251508</link>
<title>Taquerea Y La Fonda Mexicana</title>
<description>
        <![CDATA[
        A great little taquiera near Columbia University in Manhattan.<br/>Tags: tacos, nyc, new york, mexican food, upper west side, columbia university<br /><br /><a href="http://www.platial.com/post/4251508">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.801646 -73.965189</georss:point>
<dc:creator>platialUser:tacosporvida</dc:creator>
<dc:date>2008-12-30 14:01:10.175333+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/5175968">
<link>http://www.platial.com/post/5175968</link>
<title>114 West 70th Street </title>
<description>
        <![CDATA[
        Triple MINT Renovated COND-OP- with charming views of lush greenery. Picture Perfect, Move-In condition- all High-End finishes/appliances- Open Eat-In Kitchen- Custom Built-Ins/Fabulous Closets- Picture Perfect home in the Sweet Spot of the Upper West Side at W. 70th and Columbus Ave. Very well kept/well run building has a fabulous Live-In Super and a Gorgeous Roof Terrace. Only a block from Central Park and a few short blocks from Lincoln Center and all Transportation! Renting is allowed. Dogs are welcome. Maintenance is low. Pied-a-terre's are welcome!<br/>Tags: real estate, new york, residential, residential real estate, property listing<br /><br /><a href="http://www.platial.com/post/5175968">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.776219 -73.98026</georss:point>
<dc:creator>platialUser:jessicacohen</dc:creator>
<dc:date>2009-09-30 19:33:40.375719+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/3036159">
<link>http://www.platial.com/post/3036159</link>
<title>Flatiron Lounge</title>
<description>
        <![CDATA[
        MARTINI lovers have had a tough decade; in 1998, William Grimes of The Times wrote that concoctions like the “chocolate martini” had driven a drink that used to be as simple as gin and vermouth, shaken or stirred, with olives or a twist, into the “late-Elvis phase” of its career. “The bars of the United States are groaning under the weight of horrible martinis,” he wrote.

And that was even before the apple-tini stormed New York. Once that green and sickly-sweet cocktail became a standard, you could almost hear the public address announcer: “The martini has left the building.”

Luckily, its ingredients stayed in the building. And for those travelers who think a stiff martini is the perfect pairing for a weekend in the city, you won’t have to look far.

These days, you can get martinis made with care in two different kinds of New York bars: the old-school spaces, where it feels like having anything but a martini (or maybe a Manhattan) is just wrong; and at the new generation of cocktail bars, where the entrance is often hidden, the mixers are fresh-squeezed, bitters are back and every drink is made with almost appalling care by bartenders who would rather shake up drinks than chat up customers. There, a martini is a good test of the staff.

They usually pass. Witness the recent dialogue between a cocktail waitress and a customer at the Flatiron Lounge, one of the standard-bearers of the new-wave New York cocktail.

“I’d like a martini. Can you suggest an interesting gin?”

“Do you like Hendrick’s?”

(Slight pause.) “Yes.”

“Have you tried Hendrick’s?”

“No.”

Gin amateur, totally (if politely) busted. The waitress continued.

“It’s lighter, with cucumber tones. We suggest it with a cucumber instead of olives or a twist.”

Done. And very refreshing. Only problem: the Flatiron can get packed, and packed bars are not conducive to martini-sipping. But be careful what you wish for: controlled entry can guarantee elbow room but can also force long waits in lines that range from annoying to extremely annoying.

Topping the list of annoyance two Saturdays ago around 11 p.m. was the line outside Little Branch in the West Village, a faux speakeasy that in this case is identified with nothing more than a subtle plaque affixed to the door. As suspiciously good-looking clients who were “meeting someone who already had a table” flowed in, the line stagnated, and many people wandered off into the night.

But once you’re downstairs in the quirkily shaped basement space, you see the point. The bar is pleasantly crowded but not at all intolerable; the bartenders take things seriously back there, and — could it be? — those people “who already had a table” seem to have met friends who already had a table.

Here the martinis are stirred unless you ask for shaken, with a bit of vermouth unless you ask for more, and with hand-cracked ice standard. The hand-cracked part in most settings would seem unseemly, but as the bartenders take a chunk of ice and batter it against their bare palm with a cocktail spoon, it seems an odd luxury (and surely you just missed the precracking Purell application). The only problem is that everyone is waltzing around the place with drinks (Is that caramelized ginger? Is that fresh cream?) so cool-looking that you might be tempted to stray.

Keeping a martini cold is serious business, and different spots have different approaches. One is to freeze the heck out of just about everything that comes into contact with it, like at Pegu Club, another high-end cocktail standard. Both the stirring pitcher and the glass itself come frosted, and the ice, cracked in the hands of the bartender, is dumped on top of the gin, then stirred, and chills things for a bit longer than you might expect.

The other approach to keeping things cold is taken by Death & Company, another of the subtly marked, Prohibition-inspired spots where crowd numbers are tightly controlled, resulting in an unusual scene for a popular New York bar: everyone gets a seat. (Here, they take your cellphone number and call you when they’re ready.) To give you more time with your cold martini, whatever doesn’t fit in your glass goes into a iced mini-carafe at its side.

Fewer lines, older crowds and reduced frills are what you’ll find at the more old-school spots, often in the grand hotels. The King Cole room at the St. Regis off Fifth Avenue charges a whopping $18 for a martini, but that includes mahogany paneling and a view of Maxfield Parrish’s “Old King Cole” mural. But it is a whopping size as well, and you’ll need to down it fast, before it gets warm — no carafe here.

Bemelmans, another old-school bar at the Carlyle Hotel on the Upper East Side, takes care of the problem by serving in a smaller glass and adding an iced carafe with the leftovers. There’s live music (with cover after 9:30), murals by Ludwig Bemelmans on the walls, and bartenders in red vests who are jokey in safely salty ways (“Are these seats taken?” ask two men striding up to the bar. “Yes, by two hot girls coming soon.” Ha.) It’s the sort of place where if you order a Diet Coke, they bring it in an eight-ounce glass bottle and pour it over ice in a way that appears as minimally unclassy as possible. In some quarters, the barman might be tempted to pour it through a strainer into a conical, stemmed glass and call it a DietCokeatini.<br/>Tags: bar, new york, to try<br /><br /><a href="http://www.platial.com/post/3036159">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.739578 -73.992545</georss:point>
<dc:creator>platialUser:atodedeus</dc:creator>
<dc:date>2008-04-14 05:24:10.876111+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/3036356">
<link>http://www.platial.com/post/3036356</link>
<title>Little Branch</title>
<description>
        <![CDATA[
        MARTINI lovers have had a tough decade; in 1998, William Grimes of The Times wrote that concoctions like the “chocolate martini” had driven a drink that used to be as simple as gin and vermouth, shaken or stirred, with olives or a twist, into the “late-Elvis phase” of its career. “The bars of the United States are groaning under the weight of horrible martinis,” he wrote.

And that was even before the apple-tini stormed New York. Once that green and sickly-sweet cocktail became a standard, you could almost hear the public address announcer: “The martini has left the building.”

Luckily, its ingredients stayed in the building. And for those travelers who think a stiff martini is the perfect pairing for a weekend in the city, you won’t have to look far.

These days, you can get martinis made with care in two different kinds of New York bars: the old-school spaces, where it feels like having anything but a martini (or maybe a Manhattan) is just wrong; and at the new generation of cocktail bars, where the entrance is often hidden, the mixers are fresh-squeezed, bitters are back and every drink is made with almost appalling care by bartenders who would rather shake up drinks than chat up customers. There, a martini is a good test of the staff.

They usually pass. Witness the recent dialogue between a cocktail waitress and a customer at the Flatiron Lounge, one of the standard-bearers of the new-wave New York cocktail.

“I’d like a martini. Can you suggest an interesting gin?”

“Do you like Hendrick’s?”

(Slight pause.) “Yes.”

“Have you tried Hendrick’s?”

“No.”

Gin amateur, totally (if politely) busted. The waitress continued.

“It’s lighter, with cucumber tones. We suggest it with a cucumber instead of olives or a twist.”

Done. And very refreshing. Only problem: the Flatiron can get packed, and packed bars are not conducive to martini-sipping. But be careful what you wish for: controlled entry can guarantee elbow room but can also force long waits in lines that range from annoying to extremely annoying.

Topping the list of annoyance two Saturdays ago around 11 p.m. was the line outside Little Branch in the West Village, a faux speakeasy that in this case is identified with nothing more than a subtle plaque affixed to the door. As suspiciously good-looking clients who were “meeting someone who already had a table” flowed in, the line stagnated, and many people wandered off into the night.

But once you’re downstairs in the quirkily shaped basement space, you see the point. The bar is pleasantly crowded but not at all intolerable; the bartenders take things seriously back there, and — could it be? — those people “who already had a table” seem to have met friends who already had a table.

Here the martinis are stirred unless you ask for shaken, with a bit of vermouth unless you ask for more, and with hand-cracked ice standard. The hand-cracked part in most settings would seem unseemly, but as the bartenders take a chunk of ice and batter it against their bare palm with a cocktail spoon, it seems an odd luxury (and surely you just missed the precracking Purell application). The only problem is that everyone is waltzing around the place with drinks (Is that caramelized ginger? Is that fresh cream?) so cool-looking that you might be tempted to stray.

Keeping a martini cold is serious business, and different spots have different approaches. One is to freeze the heck out of just about everything that comes into contact with it, like at Pegu Club, another high-end cocktail standard. Both the stirring pitcher and the glass itself come frosted, and the ice, cracked in the hands of the bartender, is dumped on top of the gin, then stirred, and chills things for a bit longer than you might expect.

The other approach to keeping things cold is taken by Death & Company, another of the subtly marked, Prohibition-inspired spots where crowd numbers are tightly controlled, resulting in an unusual scene for a popular New York bar: everyone gets a seat. (Here, they take your cellphone number and call you when they’re ready.) To give you more time with your cold martini, whatever doesn’t fit in your glass goes into a iced mini-carafe at its side.

Fewer lines, older crowds and reduced frills are what you’ll find at the more old-school spots, often in the grand hotels. The King Cole room at the St. Regis off Fifth Avenue charges a whopping $18 for a martini, but that includes mahogany paneling and a view of Maxfield Parrish’s “Old King Cole” mural. But it is a whopping size as well, and you’ll need to down it fast, before it gets warm — no carafe here.

Bemelmans, another old-school bar at the Carlyle Hotel on the Upper East Side, takes care of the problem by serving in a smaller glass and adding an iced carafe with the leftovers. There’s live music (with cover after 9:30), murals by Ludwig Bemelmans on the walls, and bartenders in red vests who are jokey in safely salty ways (“Are these seats taken?” ask two men striding up to the bar. “Yes, by two hot girls coming soon.” Ha.) It’s the sort of place where if you order a Diet Coke, they bring it in an eight-ounce glass bottle and pour it over ice in a way that appears as minimally unclassy as possible. In some quarters, the barman might be tempted to pour it through a strainer into a conical, stemmed glass and call it a DietCokeatini.<br/>Tags: bar, new york, to try<br /><br /><a href="http://www.platial.com/post/3036356">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.730134 -74.004784</georss:point>
<dc:creator>platialUser:atodedeus</dc:creator>
<dc:date>2008-04-14 05:25:11.531141+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/3036363">
<link>http://www.platial.com/post/3036363</link>
<title>Pegu Club</title>
<description>
        <![CDATA[
        MARTINI lovers have had a tough decade; in 1998, William Grimes of The Times wrote that concoctions like the “chocolate martini” had driven a drink that used to be as simple as gin and vermouth, shaken or stirred, with olives or a twist, into the “late-Elvis phase” of its career. “The bars of the United States are groaning under the weight of horrible martinis,” he wrote.

And that was even before the apple-tini stormed New York. Once that green and sickly-sweet cocktail became a standard, you could almost hear the public address announcer: “The martini has left the building.”

Luckily, its ingredients stayed in the building. And for those travelers who think a stiff martini is the perfect pairing for a weekend in the city, you won’t have to look far.

These days, you can get martinis made with care in two different kinds of New York bars: the old-school spaces, where it feels like having anything but a martini (or maybe a Manhattan) is just wrong; and at the new generation of cocktail bars, where the entrance is often hidden, the mixers are fresh-squeezed, bitters are back and every drink is made with almost appalling care by bartenders who would rather shake up drinks than chat up customers. There, a martini is a good test of the staff.

They usually pass. Witness the recent dialogue between a cocktail waitress and a customer at the Flatiron Lounge, one of the standard-bearers of the new-wave New York cocktail.

“I’d like a martini. Can you suggest an interesting gin?”

“Do you like Hendrick’s?”

(Slight pause.) “Yes.”

“Have you tried Hendrick’s?”

“No.”

Gin amateur, totally (if politely) busted. The waitress continued.

“It’s lighter, with cucumber tones. We suggest it with a cucumber instead of olives or a twist.”

Done. And very refreshing. Only problem: the Flatiron can get packed, and packed bars are not conducive to martini-sipping. But be careful what you wish for: controlled entry can guarantee elbow room but can also force long waits in lines that range from annoying to extremely annoying.

Topping the list of annoyance two Saturdays ago around 11 p.m. was the line outside Little Branch in the West Village, a faux speakeasy that in this case is identified with nothing more than a subtle plaque affixed to the door. As suspiciously good-looking clients who were “meeting someone who already had a table” flowed in, the line stagnated, and many people wandered off into the night.

But once you’re downstairs in the quirkily shaped basement space, you see the point. The bar is pleasantly crowded but not at all intolerable; the bartenders take things seriously back there, and — could it be? — those people “who already had a table” seem to have met friends who already had a table.

Here the martinis are stirred unless you ask for shaken, with a bit of vermouth unless you ask for more, and with hand-cracked ice standard. The hand-cracked part in most settings would seem unseemly, but as the bartenders take a chunk of ice and batter it against their bare palm with a cocktail spoon, it seems an odd luxury (and surely you just missed the precracking Purell application). The only problem is that everyone is waltzing around the place with drinks (Is that caramelized ginger? Is that fresh cream?) so cool-looking that you might be tempted to stray.

Keeping a martini cold is serious business, and different spots have different approaches. One is to freeze the heck out of just about everything that comes into contact with it, like at Pegu Club, another high-end cocktail standard. Both the stirring pitcher and the glass itself come frosted, and the ice, cracked in the hands of the bartender, is dumped on top of the gin, then stirred, and chills things for a bit longer than you might expect.

The other approach to keeping things cold is taken by Death & Company, another of the subtly marked, Prohibition-inspired spots where crowd numbers are tightly controlled, resulting in an unusual scene for a popular New York bar: everyone gets a seat. (Here, they take your cellphone number and call you when they’re ready.) To give you more time with your cold martini, whatever doesn’t fit in your glass goes into a iced mini-carafe at its side.

Fewer lines, older crowds and reduced frills are what you’ll find at the more old-school spots, often in the grand hotels. The King Cole room at the St. Regis off Fifth Avenue charges a whopping $18 for a martini, but that includes mahogany paneling and a view of Maxfield Parrish’s “Old King Cole” mural. But it is a whopping size as well, and you’ll need to down it fast, before it gets warm — no carafe here.

Bemelmans, another old-school bar at the Carlyle Hotel on the Upper East Side, takes care of the problem by serving in a smaller glass and adding an iced carafe with the leftovers. There’s live music (with cover after 9:30), murals by Ludwig Bemelmans on the walls, and bartenders in red vests who are jokey in safely salty ways (“Are these seats taken?” ask two men striding up to the bar. “Yes, by two hot girls coming soon.” Ha.) It’s the sort of place where if you order a Diet Coke, they bring it in an eight-ounce glass bottle and pour it over ice in a way that appears as minimally unclassy as possible. In some quarters, the barman might be tempted to pour it through a strainer into a conical, stemmed glass and call it a DietCokeatini.<br/>Tags: bar, new york, to try<br /><br /><a href="http://www.platial.com/post/3036363">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.726669 -73.99956</georss:point>
<dc:creator>platialUser:atodedeus</dc:creator>
<dc:date>2008-04-14 05:25:54.100576+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/3119411">
<link>http://www.platial.com/post/3119411</link>
<title>Momofuku Ko</title>
<description>
        <![CDATA[
        WHAT you’re about to read may prod you to try for a reservation at Momofuku Ko, so it’s incumbent on me to say this right off the bat:


Rebecca McAlpin for The New York Times
At Momofuku Ko, short ribs and pickled mustard seeds.
Related
Your Waiter Tonight... Will Be the Chef (March 12, 2008)

Diner's Journal: Head Scratchers: the Hen Egg (April 11, 2008)

Times Topics: Three-Star Restaurants by Frank Bruni (NYC)

Times Topics: David Chang (Chef)


Rebecca McAlpin for The New York Times
Peter Serpico and the other cooks at Momofuku Ko also serve the diners.
Best of luck. Be strong. Be forewarned.

You can’t fixate on a specific night. You can’t fixate on a specific hour. You must have patience, an efficient computer and nimble, fast-moving fingers, because the way to grab one of the 12 coveted seats is to click-submit a reservation request at precisely 10 a.m. precisely six days before you aspire to dine there and then hope against hope and dream against dream and promise the cyberspace gods your firstborn male child if they speed your electronic wish to Ko before all the other electronic wishes get there.

Drat! The gods must be lazy. It’s 10:00:09 and the computer is saying that every reservation has just been taken. Try again tomorrow, and the day after that. Promise the gods your chocolate Lab as well.

Ko doesn’t come easy, and that’s a big part of why it is, and will no doubt remain, the most talked-about new restaurant this year.

But it’s noteworthy beyond its addling all-computer reservation system and the intense, revelatory pleasures of its partly Asian, partly French, wholly inventive food.

Under the direction of the young chef David Chang, who has been celebrated to the point of deification, Ko boldly investigates how much — or rather how little — ceremony should attend the serious worship of serious cooking.

Although dinner at Ko is a two-hour, eight-course, full-throttle commitment, it’s also an experiment in subtraction, in calculating which niceties can go without the enjoyment ebbing as well.

Proper tables and place settings? At Ko you belly up to a plain counter that wraps around a plain galley kitchen, and your chopsticks rest on a wine cork.

Lumbar support? At Ko you straddle a backless stool. Lovely scenery? There’s a plywood wall to your back and, in front of you, cooks so close you can count their beads of sweat as they not only prepare and plate your food but also hand it to you. You can feel the heat from the stoves like a sunburn on your brow.

There’s no hard liquor, no tea, no regular coffee and above all no choice. You eat dishes of Ko’s choosing in the order it chooses, and most everybody around you is having roughly the same meal.

The omakase experience at sushi bars is one point of reference; another is the feng shui of the French chef Joël Robuchon’s counter-centric L’Atelier restaurants. But Ko makes the interface between you and the cooks even more casual, more blithe: you sit like an Abdul in judgment of their ability to carry the Led Zeppelin tune blaring from the speakers, because try to carry it they will.

Ko pares down stuffy atmospherics in a particularly thorough way. It wagers that for a younger generation more focused on food than on frippery, a scruffy setting, small discomforts and little tyrannies are acceptable — preferable, even — if they’re reflected in the price.

They are. For $85 you get a number and caliber of dishes — including a wacky and wonderful blizzard of cold foie gras flakes and a cheeky panna cotta whose sweet, milky flavor mimics the sublime dregs of a bowl of cereal — that might cost $150 in a more formal environment.

You don’t get start-to-finish enchantment, but that’s not a function of insufficient coddling. It’s a function of where you set the bar for a restaurant that must master only a cluster of dishes on a given night, and that compels you to surrender so fully to its authority.

Under those terms there’s a promise of unwavering transcendence, and Ko in its early months serves a few dishes that merely intrigue along with others that utterly enrapture. It also falls prey to some inconsistency.

Twice I was blown away by the first savory course, which follows an amuse-bouche of an English muffin soaked with whipped pork fat. It showcases uncooked fluke in a wash of buttermilk, yuzu and Sriracha that struck a thrilling balance of round and sharp notes, silky and spiky effects, coolness and heat. On top of this mix were enough toasted poppy seeds to give it a pleasant grittiness and a pointillist skin.

But the next time I had this dish, with scallop filling in for fluke, the Sriracha was a tamer presence, and the sauce was slightly watery.

One of the final savory courses, slices of short rib that are cooked sous vide for 48 hours before being deep-fried, was a miracle of tender-crisp contrast one night and a letdown of leathery-crisp redundancy on another.

Deification may have come prematurely to Mr. Chang. But a low-key coronation makes sense.

With Momofuku Noodle Bar and Momofuku Ssam Bar, both near Ko in the East Village, he has demonstrated a shrewd grasp of the culinary zeitgeist, bringing considerable skill and high standards to noodle soups, slider-size sandwiches, Asian burritos and chicken wings. He’s playful, never pompous, and despite the offal and other adventurous streaks on the menus at Noodle and Ssam, they resemble glossy snack bars, raucous and rollicking into the wee hours.

The last seating at Ko, which means “child of” in Japanese, is 9:30 p.m. This even-tempered child gives Mr. Chang and his cohorts, including Peter Serpico, a business partner who acts as the restaurant’s chef de cuisine, a smaller, more orderly sanctum in which to labor over a succinct lineup of dishes more classically artistic than the archetypal Momofuku pork bun, not to be found here.

It continues his exploration of his Korean heritage, adoration of pork belly and penchant for pickling. Pickled carrots and pickled mustard seeds surround the short rib, offsetting its heaviness with tart, acidic elements.

He’s also a fiend for smokiness, achieved with abandon and efficiency through the addition of a bacon purée — liquid pork belly! — to the dressing of a dish centered around scallop or trout, depending on the night.

The soft-boiled egg that he serves with hackleback caviar is dipped in smoked water, but that’s not the fun part. Next to it are cooked onions and tiny slivers of deep-fried fingerling potato. It’s a chip-and-dip of a more delicate order.

Lately he has replaced this dish with a less successful eggy meditation: a version of chawan mushi, the Japanese custard, with caviar, asparagus, argan oil and cashews, which don’t register forcefully or give the dish much textural contrast.

There’s lasagna, but it’s a dissident lasagna, the noodles entwined with snails, porcini, spring asparagus, a ricotta foam of sorts and — the genius touch — a Lilliputian bouquet of dehydrated broccoli rabe flowers. They’re crunchy, a smart hedge against any lasagna soupiness. And they’re adorable, like miniaturized marigolds.

There’s a Georgia pea soup with such resonant pea flavor that you wonder about the bastard pedigree of all prior peas in your life and almost fail to notice the morels and the delicate crawfish in the soup. I said almost. Crustaceans rarely get past me.

And then there’s that arresting foie gras, a torchon of which is frozen so it can be shaved into a loosely packed snowball. This preserves the liver’s creaminess while tempering its unctuousness, and it’s rounded out with a brittle of cashews or pine nuts, a gelée of riesling or Sauternes, and litchi or pickled grapes. Ko rearranges the pieces from night to night.

Its sense of mischief is underscored by the “wine pairing” for a course of soft-shell crab: a glass of chilly Budweiser, bringing to mind a day at the beach.

Mischievous, too, is the pastry chef Christina Tosi’s apple pie. It’s sculptured into individual-size rectangles and deep-fried, as if it came straight from McDonald’s, only McDonald’s wouldn’t accessorize it with sour cream ice cream and a swish of sweet, salty toasted miso.

You’ll love it, provided you ever get access to it. The unpredictability of accomplishing that — I entered into groveling, Ko-dependent arrangements with tireless friends and readers — has soured some would-be patrons, but Ko can’t be faulted for generating a demand in excess of the supply. And Mr. Chang to his credit doesn’t seem to be holding any seats in reserve for V.I.P.’s.

Judging from the diners around me whenever I visited, the 10 a.m. reservations lottery favors people under 40, who are perhaps wiser in the ways of technology and more zealous and dexterous in their clicking. That’s probably as it should be: Ko looks to the future, ignoring the old rules and beckoning epicures open to new ones.<br/>Tags: new york, to try, asian/french, inventive<br /><br /><a href="http://www.platial.com/post/3119411">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.729063 -73.984691</georss:point>
<dc:creator>platialUser:atodedeus</dc:creator>
<dc:date>2008-05-08 05:44:35.691574+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/3662435">
<link>http://www.platial.com/post/3662435</link>
<title>Tracey Towers</title>
<description>
        <![CDATA[
        20 & 40 West Mosholu Parkway
Bronx, NY

Constructed 1967-1972<br/>Tags: new york, bronx, tracey towers<br /><br /><a href="http://www.platial.com/post/3662435">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.8794511684 -73.8863611221</georss:point>
<dc:creator>platialUser:kelviin</dc:creator>
<dc:date>2008-06-30 19:28:46.843044+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/3667460">
<link>http://www.platial.com/post/3667460</link>
<title>Departure // Partida</title>
<description>
        <![CDATA[
        We set out on this trip from Washington Heights, the heart of the Dominican community in the United States. Dominicans are a growing group, especially in political terms, since increasing numbers of them are registering to vote.<br/>Tags: New York, stops, Dominicans, new york<br /><br /><a href="http://www.platial.com/post/3667460">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.8486185934 -73.9374732971</georss:point>
<dc:creator>platialUser:nydf</dc:creator>
<dc:date>2008-07-03 12:05:49.249634+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2562138">
<link>http://www.platial.com/post/2562138</link>
<title>Dumbo Arts Center</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/mapit/media/01.SmellingCommittee.mp3" autoplay="false"></embed>
DUMBO Tour, Location 1

Thank you for joining the Smelling Committee today, over 100 years after the Committee’s first olfactory expedition, to map out some of the odors that are here in this neighborhood of New York City.

For a touch of history, I will bring you back to 1891 when, “Irritated by the foul stenches that wafted through their northeast Brooklyn neighborhood, members of the Fifteenth Ward Smelling Committee embarked on a boat trip up Newtown Creek in September… in search of the responsible parties. They reached a point across from the oil refineries where ‘the stenches began asserting themselves with all the vigor of fully developed stenches.’ What the Smelling Committee quickly discovered was that an unusually heavy concentration of industrial activity… had transformed the area around Newtown Creek into an ecological wasteland.” The Committee deemed the Creek the most polluted body of water in the State of New York, and it remains one of the most polluted rivers in the country.

We will not be venturing all the way to Newtown Creek today, but we’re going to investigate what else is smelling in the city.

As you are sniffing, it might be useful to think about how the olfactory system works. Your olfactory regions are moist, fatty and richly yellow. The deeper yellow your olfactory region, the more perceptive your sense of smell.

Inside your nose are about 1,000 odor receptors, of which only about 347 are functional. Each receptor contains thousands of sensory neurons, totaling about 5 million. Dogs, however, possess approximately 220 million olfactory neurons. Unlike neurons in the brain or other organs which are gone forever once destroyed, these neurons in your nose are replaced about once a month and protrude like coral branches. On the neurons are tiny cilia branches to which odorant molecules attach when they are captured in a sniff. These odorant molecules are thought to have different shapes that fit like a lock and key into spaces on the neurons. Musks are like discs and airy odors are often rod-shaped. When the cilia capture the odorants, the neurons send an electric signal to the brain’s olfactory bulb, which is just a few centimeters behind your nose. Although it is presently under intense research, it is theorized that a complex spatial mapping of the different triggered receptors permits the brain to identify and remember a scent. Like popcorn, with real or artificial butter. And about 10,000 other odors.

There is a unique gene that encodes each of the 1,000 odor receptors, making the olfactory system the largest known gene family in the human body. That says a lot about the complexity of odor. By comparison, just three receptors on the retina allow us to distinguish among several hundred color hues. It does help to shut off those three receptors in your retina when trying to smell things, so take time sniffing with your eyes closed.<br/>Tags: brooklyn, smell, art, new york, odor, smelling committee, dumbo<br /><br /><a href="http://www.platial.com/post/2562138">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.70353 -73.98956</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-10 19:38:59.928111+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2562156">
<link>http://www.platial.com/post/2562156</link>
<title>Almondine</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/mapit/media/02.OdorAndMemory.mp3" autoplay="false"></embed>
DUMBO Tour, Location 2

Taste is actually composed of over 80% odor passing across our nasal passages at the soft palette in our mouths. People suffering from a loss of smell, or anosmia, almost entirely lose all sense of taste as well. The smell of such things as baked butterfat, almond paste, honeyed lime, fresh eggs in lemon curd and warmed cocoa are all reduced to textures and such broad categories as sweet, salty, bitter and sour. The unique combinations of scent are what render food delectable and unforgettable.

One of the most famous odor and flavor-induced memories comes from Marcel Proust’s novel Remembrance of Things Past or In Search of Lost Time. Most of our odor memories take us back to the first 10 years of life. Common folklore surrounding the link between odor and memory prompted neuroscientists to coin the term the “Proust Phenomenon,” after the smell and taste of the author’s legendary limeflower tea-logged madelaine cookie that sent him on a multi-tomed trek into visions of past memories.

But recent research has shown that while odor may not be a stronger trigger of memory than verbal or visual stimuli, it arouses a more emotional response and is connected to older memories. Smell is unique in its ability to directly access the amygdala, an emotional center of the brain that is part of the limbic system governing survival behaviors like emotion, appetite, fear, reproduction, the storage of memories and their relation to physical sensation. While a fear-inducing experience may only need a single association with an odor to set your adrenaline going the next time you catch a whiff of the same substance, positive correlations with odors take a much longer time to develop. More emotionally-arousing information increases amygdalar activity, and that activity correlates with retention.

Odor is also one of our most important sources of information about the external world, familiarizing us with what our home smells like and alerting us to whether something is wrong if it smells different. We form strong associations with odor through repetition. Although you may be smelling a bakery right now, it may not remind you of food at all. The grandmother of one Smelling Committee member, for example, used to wear vanilla as perfume. Whenever she made cookies, her husband would get an erection. The repeated associations of the vanilla smell with his wife’s body and sexuality led to a strong physiological and emotional response to the smell of vanilla in any context.<br/>Tags: bakery, brooklyn, tasty, smell, art, new york, odor, smelling committee, dumbo<br /><br /><a href="http://www.platial.com/post/2562156">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.703263 -73.991146</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-10 19:47:42.732883+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2562170">
<link>http://www.platial.com/post/2562170</link>
<title>dumbo neighborhood</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/mapit/media/03.Neighborhoods.mp3" autoplay="false"></embed>
DUMBO Tour, Location 3

Neighborhoods have their own unique smells, usually formed by who lives and works there. In many New York neighborhoods, there is a sharp disjuncture between the combined cultural smells of a neighborhood’s residents and the lingering industrial warehouses or the growing commercial markets. Their co-existence makes for distinct olfactory blends. What could be the smell of the co-existence of yuppie immigrants, shoe rubber, new condominium cement, shelters, steel restaurant appliances and vintage furniture in this neighborhood? What else can you find?

The South Street Seaport Fishmarket that was until recently located in Lower Manhattan, was steeped in tradition and the strong smell of fish guts. When it moved to its new, modern facility in the Bronx with efficient ventilation, the smell of fish was gone and with it the sense of tradition for many of the fish mongerers.

One Smelling Committee member described the odor of his Crown Heights neighborhood in Brooklyn as a pungent co-mingling of mangoes and piss. In the mornings, Canal Street and Broadway smells like furry wet metal coated in cold fish oil and hot bacon grease.

Over a hundred years ago, Canal St. still smelled fishy and marshy. When New York was the oyster-producing capital of the world, you could buy all-you-can-eat oysters raw or fried, for 6 cents there. Canal Street was converted from a Canal to a street in 1811. It channeled water from a fresh water lake called Collect Pond, just west of what is now Chinatown. When the lake festered and stank with disease and too many pollutants from tanneries, breweries and other industries, it was filled with dirt and turned into a landfill, on the edge of which was built the notorious Five Points slum. Canal Street was also filled and harbored the fishy smells of oyster saloons and brothels for years to come.

Does your neighborhood have a distinct cultural or ethnic identity? Does it make it smell a particular way? What does your water smell like? What does the odor of your neighborhood say about the way you live?<br/>Tags: brooklyn, neighborhood, smell, chocolate, art, new york, odor, smelling committee, dumbo<br /><br /><a href="http://www.platial.com/post/2562170">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.703311 -73.992577</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-10 19:51:26.126509+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2562315">
<link>http://www.platial.com/post/2562315</link>
<title>
        <![CDATA[
        West Elm & Starbucks
        ]]>
        </title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/mapit/media/04.OdorIdentity.mp3" autoplay="false"></embed>
DUMBO Tour, Location 4

We may think of odor as an unconsidered by-product of some needlessly aromatic activity. Body odor as a by-product of physical exertion, or hot dog stands as just the way meat smells when it’s cooked. But many of the odors of food and everyday products are the result of crafted additives. Smells are a huge cash crop in the Metro area.

New Jersey has several smell factories, and the International Flavors and Fragrances company has its headquarters in Manhattan. The IFF crafts the perfumes of many top designers including Dior, Chanel, Guerlain, Yves Saint Laurent and Estée Lauder, as well as MacDonald’s, Samsung, pop celebrities, laundry soap and fake Christmas trees. And everything is top secret.

Odors rely on fatty oils and absorption by water molecules to be observed by our noses. Which is why it’s so hard to smell anything in the dead of winter, things are more smelly in the rain, and also why our own bodies are excellent launching pads for odors of all kinds. We are moist and oily.

Our aromatic paranoia of smelling too human makes for a lucrative and complex perfume industry. The replication of worldly odors is a multifarious artform less involved in the distillation of essences than the bizarre combination of chemical compounds and synthetic molecules.

What Smelling Committee members may wish to note as well is the careful attention to odor association that some businesses are testing in their stores in a pervasive attempt at olfactory branding.

Samsung’s flagship store on the Upper West Side smells faintly tropical, sweet and melony with its new odor identity, also developed by the IFF. Sony also has a unique scent in its stores, which it sends home in sachets in its shopping bags, and is considering impregnating in its plastic packaging. Not only electronics corporations but hotel chains, diamond retailers, amusement parks, golf companies, automobile manufacturers and cell phone stores have also taken advantage of environmental smell technologies. Verizon spent a year developing the chocolate fragrance that accompanied the displays of its LG Chocolate phones, and tested its multinational appeal on noses across the globe.

Careful attention has been paid to gendering products, as market research has shown that buyers are twice as likely to stick around and purchase clothing if the ambient odor is feminine for women’s clothing, and masculine for men’s clothing. If women’s clothing is scented with a masculine odor, women are less likely to stick around and buy, and vise versa for men.

Olfactory branding is rather hit or miss, as there are few odors with mass appeal and odors are not drugs. But the idea is to directly tap into the limbic system of consumers by establishing an emotional memory that connects olfactory recognition with a brand identity. Smelling Committee members know that it takes longer for a positive olfactory association to be developed than a negative one. Nonetheless, initial studies have shown that, at the very least, pleasant odors tailored to consumers increase receptiveness to a product, the number of times they examine a product, how long they linger over an item, and sometimes that they are willing to pay higher prices. Only more reason to bring one’s consciousness into a daily awareness of olfactory experience.<br/>Tags: brooklyn, shopping, smell, coffee, art, new york, odor, smelling committee, dumbo<br /><br /><a href="http://www.platial.com/post/2562315">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.702538 -73.990563</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-10 21:09:07.614754+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2562336">
<link>http://www.platial.com/post/2562336</link>
<title>Mingling Bodies</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/mapit/media/06.Mingling.mp3" autoplay="false"></embed>
DUMBO Tour, Location 6

To whet the olfactory epithelium, we must perform the Smelling Committee Training Procedure. Allow your vision to release its grip on your attention, enabling you to cancel out undesired sensory information as you focus solely on what is flowing through your nostrils. This expedition is not for the timid at heart— there are odors offensive at every turn and scents that can be a struggle to sniff out. We will not be shying away from any of the nitty gritty.

Gently mingle with the bodies in the street, making sure you are always within the crowd, touching elbows and toes with others. Broadway is an excellent place to trace intimate, fleeting encounters with human and commercial odors. Draw your attention to your nose, deliberately—but not forcefully—taking in the air around you. An effective way to increase the potency of an odor is to pinch your nose for a while and then suddenly open your nostrils wide, allowing the shock of no smell to sudden bombardment of smell amplify the strength of the sensation.

Each one of us is born with a unique genetic scent, which we modify with perfumes, foods and our surrounding environs. Most of what comprises our “body odor” is secreted from our apocrine glands, located at the base of pubic hairs in the armpits, crotch, anus, chest and face, and mix with whatever bacteria and dirt we have hanging out there.

While we are often very familiar with our loved ones, it is only those infrequent occasions on a crowded subway car or cramming into an elevator that we get close enough to detect the odor of most strangers. To do so can be an uncomfortably intimate experience—even if the stranger doesn’t smell bad.

Odor artist Sissel Tolaas, who works for the Berlin outpost of the perfume giant International Flavors and Fragrances, recently exhibited at M.I.T. a series of “rub and sniff” wall paints embedded with the unique body sweats of several men and animals. Tolaas conducts her own social experiments with the odors, applying a leathery, oniony man sweat to her own body on outings to fancy parties, resulting in the utter confusion and disturbance of those around her.

Try to smell the microcosm of these other bodies around you. Can you identify brands of shampoo? Clothing fibers? The ingredients of a restricted diet on someone’s skin?<br/>Tags: brooklyn, smell, art, new york, body, odor, smelling committee, dumbo<br /><br /><a href="http://www.platial.com/post/2562336">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.702523 -73.989623</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-10 21:21:24.333107+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2568930">
<link>http://www.platial.com/post/2568930</link>
<title>
        <![CDATA[
        Storefront for Art & Architecture
        ]]>
        </title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/media/01.SmellingCommittee.mp3" autoplay="false"></embed>
Storefront Tour, Location 1 

Thank you for joining the Smelling Committee today, over 100 years after the Committee’s first olfactory expedition, to map out some of the odors that are here in this neighborhood of New York City. 

For a touch of history, I will bring you back to 1891 when, “Irritated by the foul stenches that wafted through their northeast Brooklyn neighborhood, members of the Fifteenth Ward Smelling Committee embarked on a boat trip up Newtown Creek in September… in search of the responsible parties. They reached a point across from the oil refineries where ‘the stenches began asserting themselves with all the vigor of fully developed stenches.’ What the Smelling Committee quickly discovered was that an unusually heavy concentration of industrial activity… had transformed the area around Newtown Creek into an ecological wasteland.” The Committee deemed the Creek the most polluted body of water in the State of New York, and it remains one of the most polluted rivers in the country today.

We will not be venturing all the way to Newtown Creek today, but we’re going to investigate what else is smelling in the city. The locations corresponding to each audio track are suggestions only. Your duty is to mark your own findings on your map, along with any pertinent information and associations you may have with a particular odor. Please use the blank side to map locations, such as your own neighborhood, that are not included on the front. Members who return their mapped findings to Storefront for Art & Architecture will be inducted into the Smelling Committee with the receipt of an official badge.<br/>Tags: smell, art, new york, nolita, odor, smelling committee<br /><br /><a href="http://www.platial.com/post/2568930">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.721383 -73.997234</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-14 20:22:01.949426+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2568931">
<link>http://www.platial.com/post/2568931</link>
<title>Ceci Cela Bakery</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/media/02.OdorAndMemory.mp3" autoplay="false"></embed>
Storefront Tour, Location 2 

The sense of taste is actually composed of over 80% odor moving across our nasal passages at the soft palette in our mouths. People who suffer from a loss of smell, or anosmia, almost entirely lose all sense of taste as well. The smell of such things as baked butterfat, almond paste, honeyed lime, fresh eggs in lemon curd and warmed cocoa are all reduced to textures and such broad categories as sweet, salty, bitter and sour. The unique combinations of scent are what render food delectable and unforgettable. 

Possibly the most famous odor and flavor-induced memory comes from Marcel Proust’s novel In Search of Lost Time. Most of our odor memories take us back to the very first 10 years of life. Common folklore surrounding the link between odor and memory prompted neuroscientists to coin the term the “Proust Phenomenon.” It was the smell and taste of the author’s legendary limeflower tea-logged madelaine cookie that sent him on a multi-tomed trek into visions of past memories. 

But recent research has shown that while odor may not be a stronger trigger of memory than verbal or visual stimuli, it arouses a more emotional response and is connected to older memories. Smell is unique in its ability to directly access the amygdala, an emotional center of the brain that is part of the limbic system governing survival behaviors like emotion, appetite, fear, reproduction, the storage of memories and their relation to physical sensation. While a fear-inducing experience may only need a single association with an odor to set your adrenaline going the next time you catch a whiff of the same substance, positive correlations with odors take a much longer time to develop. More emotionally-arousing information increases amygdalar activity, and that activity correlates with retention of the memory. 

Odor is also one of our most important sources of information about the external world, familiarizing us with what our home smells like and alerting us to whether something is wrong if it smells different. We form strong associations with odor through repetition. Although you may be smelling a bakery right now, it may not remind you of food at all. The grandmother of one Smelling Committee member, for example, used to wear vanilla as perfume. Whenever she baked cookies, her husband would get an erection. The repeated associations of the vanilla smell with his wife’s body and sexuality led to a strong physiological and emotional response to the smell of vanilla in any context.<br/>Tags: bakery, pastry, smell, art, new york, nolita, odor, smelling committee<br /><br /><a href="http://www.platial.com/post/2568931">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.722115 -73.996685</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-14 20:22:03.381474+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2568932">
<link>http://www.platial.com/post/2568932</link>
<title>Broadway</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/media/03.Mingling.mp3" autoplay="false"></embed>
Storefront Tour, Location 3 

To whet the olfactory epithelium, we must perform the Smelling Committee Training Procedure.  Release your vision’s grip on your attention, enabling you to cancel out undesired sensory information. Focus solely on what is flowing through your nostrils. This expedition is not for the timid at heart— there are odors offensive at every turn and scents that can be a struggle to sniff out. We will not be shying away from any of the nitty gritty.

Gently mingle with the bodies in the street. Make sure you are always within the crowd, touching elbows and toes with others. Broadway is an excellent place to trace intimate, fleeting encounters with human and commercial odors. Draw your attention to your nose, deliberately—but not forcefully—take in the air around you. An effective way to increase the potency of an odor is to pinch your nose for a while and then, suddenly open your nostrils wide, allowing the shock of no smell to sudden bombardment of smell strengthen the sensation.

Each one of us is born with a unique genetic scent, which we modify with perfumes, diet and our surrounding environs. Most of what comprises our “body odor” is secreted from our apocrine glands, located at the base of pubic hairs in the armpits, crotch, anus, chest and face, and mix with whatever bacteria and dirt we have hanging out there. 

While we are often very familiar with the scent of our loved ones, it is only those infrequent occasions on a crowded subway car or cramming into an elevator that we get close enough to detect the odor of most strangers. To do so can be an intimate and unsettling experience—even if the stranger doesn’t smell bad. 

Odor artist Sissel Tolaas, who works for the Berlin outpost of the perfume giant International Flavors and Fragrances, recently exhibited at M.I.T. a series of “rub and sniff” wall paints embedded with the unique body sweats of several men and animals. Tolaas conducts her own social experiments with the odors, applying a leathery, oniony man sweat to her own body on outings to fancy parties. The result was the utter confusion and disturbance of those around her. 

Smell the microcosms on these other bodies around you. Can you identify brands of shampoo? Clothing fibers? The ingredients of a restricted diet on someone’s skin?<br/>Tags: smell, art, new york, nolita, odor, bodies, smelling committee<br /><br /><a href="http://www.platial.com/post/2568932">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.725342 -73.996831</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-14 20:22:03.966944+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2568933">
<link>http://www.platial.com/post/2568933</link>
<title>Angelika</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/media/04.OlfactorySystem.mp3" autoplay="false"></embed>
Storefront Tour, Location 4 

As you are sniffing, it might be useful to think about how the olfactory system works. Your olfactory regions are moist, fatty and richly yellow. The deeper yellow your olfactory region, the more perceptive your sense of smell. 

Inside your nose are about 1,000 odor receptors, of which only about 347 are functional. Each receptor contains thousands of sensory neurons, totaling about 5 million. Dogs, however, possess approximately 220 million olfactory neurons. Unlike neurons in the brain or other organs which are gone forever once destroyed, these neurons in your nose are replaced about once a month and protrude like coral branches. On the neurons are tiny cilia branches to which odorant molecules attach when they are captured in a sniff. These odorant molecules are thought to have different shapes that fit like a lock and key into spaces on the neurons. Musks are like discs and airy odors are often rod-shaped. When the cilia capture the odorants, the neurons send an electric signal to the brain’s olfactory bulb, which is just a few centimeters behind your nose. Although it is presently under intense research, it is theorized that a complex spatial mapping of the different triggered receptors permits the brain to identify and remember a scent. Like popcorn, with real or artificial butter. And about 10,000 other odors. 

There is a unique gene that encodes each of the 1,000 odor receptors, making the olfactory system the largest known gene family in the human body. That says a lot about the complexity of odor. By comparison, just three receptors on the retina allow us to distinguish among several hundred color hues. It does help to shut off those three receptors in your retina when trying to smell things, so take time sniffing with your eyes closed.<br/>Tags: smell, art, new york, nolita, odor, smelling committee<br /><br /><a href="http://www.platial.com/post/2568933">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.725739 -73.997306</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-14 20:22:04.474942+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2568934">
<link>http://www.platial.com/post/2568934</link>
<title>Kaufman Shoemaker Supply</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/media/05.Neighborhoods.mp3" autoplay="false"></embed>
Storefront Tour, Location 5 

Neighborhoods have their own unique smells, usually formed by who lives and works there. In many New York neighborhoods, there is a sharp disjuncture between the combined cultural smells of a neighborhood’s residents and the lingering industrial warehouses or the growing commercial markets. Their co-existence makes for distinct olfactory blends. What could be the smell of the co-existence of yuppie immigrants, shoe rubber, new condominium cement, shelters, steel restaurant appliances and vintage furniture in this neighborhood? What else can you find? 

The South Street Seaport Fishmarket that was until recently located in Lower Manhattan, was steeped in tradition and the strong smell of fish guts. When it moved to its new, modern facility in the Bronx with efficient ventilation, the smell of fish was gone and with it the sense of tradition for many of the fish mongerers. 

One Smelling Committee member described the odor of his Crown Heights neighborhood in Brooklyn as a pungent co-mingling of mangoes and piss. In the mornings, Canal Street and Broadway smells like furry wet metal coated in cold fish oil and hot bacon grease. 

Over a hundred years ago, Canal St. still smelled fishy and marshy. When New York was the oyster-producing capital of the world, you could buy all-you-can-eat oysters raw or fried, for 6 cents there. Canal Street was converted from a Canal to a street in 1811. It channeled water from a fresh water lake called Collect Pond, just west of what is now Chinatown. When the lake festered and stank with disease and too many pollutants from tanneries, breweries and other industries, it was filled with dirt and turned into a landfill, on the edge of which was built the notorious Five Points slum. Canal Street was also filled and harbored the fishy smells of oyster saloons and brothels for years to come. 

Does your neighborhood have a distinct cultural or ethnic identity? Does it make it smell a particular way? What does your water smell like? What does the odor of your neighborhood say about the way you live? Please consider taking this map back to your neighborhood and mapping its smells on the blank side, and bring it back to the gallery or mail it to us for sharing.<br/>Tags: smell, shoes, art, new york, rubber, leather, nolita, odor, smelling committee, local odor<br /><br /><a href="http://www.platial.com/post/2568934">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.72639 -73.994286</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-14 20:22:04.733681+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2568937">
<link>http://www.platial.com/post/2568937</link>
<title>Broadway-Lafayette Subway</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/media/08.Underground.mp3" autoplay="false"></embed>
Storefront Tour, Location 8 

While you often see mice and rats in the subway, how often can you smell them? Well, they can smell you. If they are stressed, rats will give off a special odor. The smell of fear. Other rats around them will smell the odor and their brains will give them a dose of pain relief, preparing them for the worst. Rats even know where you are by a few whiffs alone. They can smell in stereo, and figure out which direction an odor is coming from. They have a Dolby experience of all the smells of your body, all these different bodies and underground musts and street sweeping from all over the city coming together into one, nebulous macrocosmic odor—in stereo. Do you think there is a mathematical quotient of all of our individual body scents put together, or do you think there is a half life of unique odor that eventually degrades into a common human odor?

Gawker.com has compiled a collective map of subway stink. It is no surprise that many of these are vomit, mold and feces. The macrocosmic odor of the bowels of the city—literally—flood the subway tracks on a fairly regular basis. Most of the city’s sewage is routed underground to the Newtown Creek sewage treatment plant in Queens. Last summer the pipes busted a leak and flooded the G tracks with raw sewage. But even though sewage makes the journey all the way to the treatment plant from all over the city, 2.7 million gallons of untreated sewage are instead dumped into the tiny 31/2 mile creek every year. It smells. And it smells particularly bad in the summer.<br/>Tags: subway, smell, rats, underground, art, new york, nolita, odor, smelling committee<br /><br /><a href="http://www.platial.com/post/2568937">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.725149 -73.995276</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-14 20:22:07.52732+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2569108">
<link>http://www.platial.com/post/2569108</link>
<title>Forsyth Community Garden</title>
<description>
        <![CDATA[
        <embed src="http://smellingcommittee.org/media/11.CollectiveSmelling.mp3" autoplay="false"></embed>
Storefront Tour, Location 11 

In 1891, the Smelling Committee was searching for the culprits of extremely noxious odors. What did you find today on your expedition? In what categories would you put the odors you sniffed? What does your map look like? What are the effects of smell in the environment on the collective unconscious of everyday life? 

There are always some days of Collective Smelling Experiences in New York. Perhaps you were around in the fall of 2005 to be part of the Collective Maple Syrup Mystery? A sweet, permeating goodness deposited its odorants into the nostrils of people throughout Brooklyn, Manhattan, Queens and Staten Island. It smelled like maple syrup, or a buttery caramelized sugary sweetness. The Gothamist dubbed it “Eggoterrorism.” And no one could figure out what it was. The Department of Environmental Protection was out sniffing with no results. But beyond testing the air for certain volatile organic compounds, they had no better analytical tool than their own set of professional schnauzes. The scent of Aunt Jemima could only be mapped and analyzed the old-fashioned way: with the body. 

Or perhaps you were among those who Collectively Flipped Out this January during the Smell of Fear incident, when a sulfuric smell like leaking gas permeated Manhattan, parts of Staten Island and New Jersey. The incident rekindled intensely emotional 9/11 panic among thousands of people, while the mayor tried to quell fear of a terrorist attack and ConEdison scrambled to find the source of a gas leak. When no leak was found, some suggested it was a spill of one of the many varieties of mercaptan, a stinky, harmless compound used to scent otherwise odorless natural gas. When the hunt for overflowing mercaptan proved fruitless, New York-New Jersey antagonism invigorated the desperate search for a source. The industrialized marshlands of Manhattan’s neighbor were soon blamed for the nauseating stench, to the Collective Infuration of New Jersey’s residents and officials. 

While the New Dehli Hindustan Times would probably never write an article about the distinctly acrid, foul smell of hot bog juice, torched outhouse and stinging Everclear released by the green and yellow infected mucous clouds of a routine Los Angeles smog alert, this New York miasma made news across the world and provided fresh comic material for celebrities. But once the odor had dissipated, the hunt was over and the paranoia dwindled. 

For most anyway. But scientists at Columbia’s Lamont-Doherty Earth Observatory continued to investigate, only to uncover evidence of the very realistic threat of pollution in New York’s waters. What the Eggoterrorism and Smell of Fear incidents both had in common were meteorological episodes called “inversion layers,” where a bubble of cold air drenched in stinky pollutants gets trapped beneath a layer of warm air, hovering and spreading low to the ground. The inversion layer combined with southern winds sweeping into Manhattan across particularly low tides at large marshlands like Jamaica Bay and Kill Van Kull. The rank sulfuric breath of the waters is a result of excessive nutrient loading. Sewage, fertilizers, chemical run-off and other pollutants cannot be processed from the low oxygen levels of sparse plants and fish in a degraded and unsafe marine habitat. The Smell of Fear incident was thus yet another alert to our bodies of the threat of ourselves. 

Thank you so much for joining the Committee today. Please do return your map to the gallery in exchange for your official Smelling Committee badge. Keep in touch and continue to report back on your findings to your fellow Committee members.<br/>Tags: garden, smell, art, new york, fresh air, nolita, odor, free space, smelling committee<br /><br /><a href="http://www.platial.com/post/2569108">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.722176 -73.990917</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-14 21:12:13.282827+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2590828">
<link>http://www.platial.com/post/2590828</link>
<title>Northside Catholic Church</title>
<description>
        <![CDATA[
        Tags: smell, art, new york, sweat, nolita, odor, bodies, pencils, smelling committee, hormones<br /><br /><a href="http://www.platial.com/post/2590828">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.717581 -73.95732</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-23 23:24:22.457709+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2590867">
<link>http://www.platial.com/post/2590867</link>
<title>Florist</title>
<description>
        <![CDATA[
        Tags: flowers, smell, art, new york, williamsburg, odor, smelling committee<br /><br /><a href="http://www.platial.com/post/2590867">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.718941 -73.956529</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-23 23:50:57.899104+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2591100">
<link>http://www.platial.com/post/2591100</link>
<title>Maxim Gym</title>
<description>
        <![CDATA[
        Tags: gym, smell, art, new york, williamsburg, sweat, odor, bodies, smelling committee, pheromones<br /><br /><a href="http://www.platial.com/post/2591100">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.718252 -73.955411</georss:point>
<dc:creator>platialUser:smellcommittee</dc:creator>
<dc:date>2008-01-24 07:30:22.539101+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/2831564">
<link>http://www.platial.com/post/2831564</link>
<title>New York</title>
<description>
        <![CDATA[
        Tags: usa, new york, NYC, NY<br /><br /><a href="http://www.platial.com/post/2831564">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.7511583487 -73.9826202393</georss:point>
<dc:creator>platialUser:gaellep</dc:creator>
<dc:date>2008-02-23 07:50:01.775807+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/3036892">
<link>http://www.platial.com/post/3036892</link>
<title>Death and Company</title>
<description>
        <![CDATA[
        MARTINI lovers have had a tough decade; in 1998, William Grimes of The Times wrote that concoctions like the “chocolate martini” had driven a drink that used to be as simple as gin and vermouth, shaken or stirred, with olives or a twist, into the “late-Elvis phase” of its career. “The bars of the United States are groaning under the weight of horrible martinis,” he wrote.

And that was even before the apple-tini stormed New York. Once that green and sickly-sweet cocktail became a standard, you could almost hear the public address announcer: “The martini has left the building.”

Luckily, its ingredients stayed in the building. And for those travelers who think a stiff martini is the perfect pairing for a weekend in the city, you won’t have to look far.

These days, you can get martinis made with care in two different kinds of New York bars: the old-school spaces, where it feels like having anything but a martini (or maybe a Manhattan) is just wrong; and at the new generation of cocktail bars, where the entrance is often hidden, the mixers are fresh-squeezed, bitters are back and every drink is made with almost appalling care by bartenders who would rather shake up drinks than chat up customers. There, a martini is a good test of the staff.

They usually pass. Witness the recent dialogue between a cocktail waitress and a customer at the Flatiron Lounge, one of the standard-bearers of the new-wave New York cocktail.

“I’d like a martini. Can you suggest an interesting gin?”

“Do you like Hendrick’s?”

(Slight pause.) “Yes.”

“Have you tried Hendrick’s?”

“No.”

Gin amateur, totally (if politely) busted. The waitress continued.

“It’s lighter, with cucumber tones. We suggest it with a cucumber instead of olives or a twist.”

Done. And very refreshing. Only problem: the Flatiron can get packed, and packed bars are not conducive to martini-sipping. But be careful what you wish for: controlled entry can guarantee elbow room but can also force long waits in lines that range from annoying to extremely annoying.

Topping the list of annoyance two Saturdays ago around 11 p.m. was the line outside Little Branch in the West Village, a faux speakeasy that in this case is identified with nothing more than a subtle plaque affixed to the door. As suspiciously good-looking clients who were “meeting someone who already had a table” flowed in, the line stagnated, and many people wandered off into the night.

But once you’re downstairs in the quirkily shaped basement space, you see the point. The bar is pleasantly crowded but not at all intolerable; the bartenders take things seriously back there, and — could it be? — those people “who already had a table” seem to have met friends who already had a table.

Here the martinis are stirred unless you ask for shaken, with a bit of vermouth unless you ask for more, and with hand-cracked ice standard. The hand-cracked part in most settings would seem unseemly, but as the bartenders take a chunk of ice and batter it against their bare palm with a cocktail spoon, it seems an odd luxury (and surely you just missed the precracking Purell application). The only problem is that everyone is waltzing around the place with drinks (Is that caramelized ginger? Is that fresh cream?) so cool-looking that you might be tempted to stray.

Keeping a martini cold is serious business, and different spots have different approaches. One is to freeze the heck out of just about everything that comes into contact with it, like at Pegu Club, another high-end cocktail standard. Both the stirring pitcher and the glass itself come frosted, and the ice, cracked in the hands of the bartender, is dumped on top of the gin, then stirred, and chills things for a bit longer than you might expect.

The other approach to keeping things cold is taken by Death & Company, another of the subtly marked, Prohibition-inspired spots where crowd numbers are tightly controlled, resulting in an unusual scene for a popular New York bar: everyone gets a seat. (Here, they take your cellphone number and call you when they’re ready.) To give you more time with your cold martini, whatever doesn’t fit in your glass goes into a iced mini-carafe at its side.

Fewer lines, older crowds and reduced frills are what you’ll find at the more old-school spots, often in the grand hotels. The King Cole room at the St. Regis off Fifth Avenue charges a whopping $18 for a martini, but that includes mahogany paneling and a view of Maxfield Parrish’s “Old King Cole” mural. But it is a whopping size as well, and you’ll need to down it fast, before it gets warm — no carafe here.

Bemelmans, another old-school bar at the Carlyle Hotel on the Upper East Side, takes care of the problem by serving in a smaller glass and adding an iced carafe with the leftovers. There’s live music (with cover after 9:30), murals by Ludwig Bemelmans on the walls, and bartenders in red vests who are jokey in safely salty ways (“Are these seats taken?” ask two men striding up to the bar. “Yes, by two hot girls coming soon.” Ha.) It’s the sort of place where if you order a Diet Coke, they bring it in an eight-ounce glass bottle and pour it over ice in a way that appears as minimally unclassy as possible. In some quarters, the barman might be tempted to pour it through a strainer into a conical, stemmed glass and call it a DietCokeatini.<br/>Tags: bars, new york, to try<br /><br /><a href="http://www.platial.com/post/3036892">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>40.726088 -73.98543</georss:point>
<dc:creator>platialUser:atodedeus</dc:creator>
<dc:date>2008-04-14 08:30:03.881242+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/3101423">
<link>http://www.platial.com/post/3101423</link>
<title>Skaneateles Suites</title>
<description>
        <![CDATA[
        Skaneateles, New York Finger Lakes Region of  Upstate New York, 13152
Officially designated a “Stress Free Zone”, the Village is a storybook of shops, restaurants and of course, Skaneateles Lake. From the Wooden Boat Show to Skaneateles Festival to Charles Dickens Christmas, travelers of all ages will fall in love. Wineries and Vineyards of the Fingerlakes Region are only minutes away, as well as historical museums, galleries and theatre. Relax, you’re in the Village 

Nestled in the heart of the Finger Lakes Region, Skaneateles Suites offers a variety of lodging options. Stay at our boutique hotel, bungalow suites, apartments, or in one of our rental vacation homes.
On your weekend getaway or vacation in Skaneateles, visit the shops and restaurants in the Village, walk along Lake Skaneateles, and tour wineries of the Finger Lakes Region. Enjoy!
Relax and unwind in Skaneateles Village, New York. Enjoy stylish accommodations in the Village or on the lakeshore. 
<br/>Tags: boutique, wine, hotel, wifi, new york, ada, pet friendly, skaneateles, wine trail, 3diamond, handicap, finger lakes<br /><br /><a href="http://www.platial.com/post/3101423">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.943 -76.4675</georss:point>
<dc:creator>platialUser:tonicuris</dc:creator>
<dc:date>2008-05-02 10:38:22.926662+00:00</dc:date>
</item>
<item rdf:about="http://www.platial.com/post/3101428">
<link>http://www.platial.com/post/3101428</link>
<title>Skaneateles Suites Boutique Hotel</title>
<description>
        <![CDATA[
        20 minutes Southwest of Syracuse, In the Center of our StoryBook Village, Skaneateles Boutique Hotel offers AAA 3 Diamond Hotel-class accomodations for leisure or business travelers. All are modern, deluxe rooms with a sense of intimacy; some with double Jacuzzi tubs, a fully ADA-compliant room and convenient off-street guest parking.

Our storybook Village with it's dining, shopping and lakeshore activities are just steps away. Walk to the Lake, award winning restaurants, shopping and more. Skaneateles is host to The Chamber Music Festival, Curbside Sidewalk Sales, Wooden Boat Show and Dickens Christmas. Art and Culture abound.

For all our Hotel guests we provide an "honor" kitchen. Here you will find a refrigerator, ice, microwave and iron, all for your complimentary use. Also available are sodas and juices, snacks and toiletries and a washer dryer. Enjoy a cold drink while watching the Village life from the Great Porch. Stay connected to the outside world with free WiFi and Cable TV. Laundry and Business Services are available.

All our rooms are non-smoking, but the outdoors is only a step away.
Ask about our collection of furnished apartments, houses and Dockside vacation rentals! 
<br/>Tags: lake, wifi, free, village, wineries, winery, wine trail, handicap, boutique, classic, lakes, wine, christmas, antique, boat, music, hotel, new york, festival, society, show, historical, wooden, charles, dickens, finger, skaneateles, chamber, curbstone, finger akes, 3 diamond<br /><br /><a href="http://www.platial.com/post/3101428">Map this on Platial</a><br /> 
        ]]>
        </description>
<georss:point>42.947155 -76.430472</georss:point>
<dc:creator>platialUser:tonicuris</dc:creator>
<dc:date>2008-05-02 10:42:42.439379+00:00</dc:date>
</item>
</rdf:RDF>