High Line Blog

Learning to bake cookies alongside his nurturing mother, Julian Plyter of Melt Bakery unknowingly discovered his life’swork . In this installment of Faces Behind the Food, Julian shares memories from his childhood, when he first learned to roll out cookie dough and used fruit picked ripe for his cookies. This early introduction to baking led Julian to pursue baking professionally and open up the beloved Melt Bakery. For hours and locations of all of our vendors, see High Line Food.

Tell us about yourself and your passion for food and drink, including any fun or unusual facts that we might not know. (Any secret talents, perhaps?)

I have been an avid supporter of local food since I was a kid, picking peaches in my great-grandfather's back yard, picking cherries with my mom from our own tree, and planting and cultivating gardens with my family. I am also a classically trained pianist, although it's been a while; not sure if there's any talent left in that pool! My favorite composer to play was always Chopin. My paternal grandmother was actually my first piano teacher, and she gave me many of my beloved cookie recipes as well.

The earliest memory I have is rolling cookie dough at the age of four using old-fashioned tools like cherry pitters and wooden spoons belonging to my grandmother. We had orange-and-green wallpaper in the kitchen that I can still visualize, too. My mother inspired my love of baking. I’ve spent countless hours beside my mother learning to replicate her recipes, but no one can make better cinnamon buns than she. In our hometown, she also reigns as queen of homemade pies. The classic Melt cookie is a chocolate-chip walnut, adapted from one of my mother’s old recipes.

Wearing big smiles, this year's Green Corps graduates hold up their certificates.

The High Line Green Corps program saw its first graduation on Saturday, June 28, with proud mothers and siblings in attendance. “How can we be better neighbors?” was the thoughtful question leading to the creation of the High Line’s Green Corps program—an intensive six-month paid program for local teens that increases understanding of environmental science and green jobs, while also strengthening the relationship between the High Line and its young community members. This year’s graduating class was especially passionate and lively—a testament to the program’s success.

The graduates shared highlights of the program in between eating a delicious spread of rice and beans and turkey empanadas cooked by the teens. Graduate Beatrice Ramos—with her young sister listening—spoke about the new sense of responsibility the program instilled in her. “I recycle now and know the benefits of keeping my city clean,” she said. Echoing her sentiment, graduate Raquel Rosado shared, “I’ve learned to love plants. Now it’s my job to care for them.”

The program’s instructors, Gahl Shottan and Jordan Aponte, aim to do precisely that—encourage young teens to see themselves as environmental stewards of the city, whether they are on the High Line or in any other green space. The program focuses on: green infrastructure, urban horticulture, and agricultural sustainability- including the relationship between food and health. Students learn through field trips, presentations with guest speakers, and team hands-on projects. This year's Green Corps weeded the garden at a local elementary school, P.S. 33, planted bulbs in nearby tree pits, and cut back over a quarter-mile of plantings as part of the High Line’s annual Spring Cutback.

Green Corps began last year as a week-long alternative spring break, through generous support from the Nathan Cummings Foundation. Over 60 applicants, many from local NYCHA complexes, applied for the ten spots in this pilot week. Friends of the High Line realized there was a need for this kind of programming. One graduate from last year, Carla Hernandez, went on to enter the Green City Force's Clean Energy Corps. Through support from the Ford Foundation and the Palette Fund, the breadth and scope of this year's program has expanded.

High Line benches offer a relaxing way to unwind after a hot summer day. Photo by Jake Marsiglia

Summer means long, hot (or rainy, as it seems recently) days and longer evening hours on the High Line. This throwback image by photographer Jake Marsiglia captures the essence of a summer night on the High Line: a visitor takes in the New York City night sky while enjoying the cool breeze that sweeps over the park after the sun sets.

The High Line is open daily until 11:00 PM all summer, so stop by after a hot day for a stroll or to enjoy one of the many events we offer during the evenings. One of our favorite summer activities is gazing at the constellations through high-powered telescopes during Tuesday night Stargazing. Weekly through October, the Amateur Astronomers Association provides High Line visitors a chance to look through powerful telescopes to view stars and planets not always visible to the naked eye.

Learn more about our weekly Stargazing program.