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Ana Nicole Rodriguez
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The High Line Shop has curated apparel, accessories, and mementos that make perfect gifts for the holiday season.

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Author: 
Ana Nicole Rodriguez
Guests smile for a photo as they enjoy bean and farro soup, freshly baked bread, and apples. Photo by Liz Ligon

Each year we host the Social Soup Experiment. This year, on October 19, the experiment brought a new wave of community members to eat heaping bowls of hearty bean and farro soup and join in conversation with their fellow diners.

Author: 
Ana Nicole Rodriguez
Photo by FHL Left: Joel Horowitz and David Carrell, co-owners of People’s Pops, stand at the entrance of their kitchen in Brooklyn. Right: Specialty pumpkin-pie pops with whipped cream are available on the High Line through October 27. Photo by Friends of the High Line

At last, after a whole season in the field, fall crops start surfacing – apples, winter squash, and our personal favorite, pumpkins. Inspired by the autumn harvest, we headed into Brooklyn to show you how People's Pops makes their celebrated pumpkin-pie pops. These small-batch pops taste precisely like pumpkin pie on a stick. They’re addictive too, and you can taste them for yourself on the High Line through October 27. Follow us after the jump to see step-by-step how they’re made, and learn why sourcing with the seasons is important to Joel Horowitz, co-founder of People’s Pops.

Author: 
Ana Nicole Rodriguez
Photo by FHL Fany Gerson, owner of La Newyorkina, carefully selects jalapeños for her paletas. Photo by Friends of the High Line

If anyone knows how to source and pick fruit and vegetables, it’s Fany Gerson of La Newyorkina. Her famous paletas, inspired by her upbringing in Mexico and her culinary training in Europe, instilled in her a deep love for what the earth produces every season. We woke up early on a Wednesday morning to shadow Fany at the Union Square Greenmarket. Follow us after the jump to learn how Fany chooses her ingredients and why developing personal relationships with farmers is essential to her.

Author: 
Ana Nicole Rodriguez
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Photo by Bryan Hou Photo by Bryan Hou

Fall is one our favorite seasons on the High Line – golden brown leaves, frosty morning walks, and school children enjoying nature after classes have let out. The High Line Shop has new apparel inspired by this peak of natural splendor. Follow us after the jump for a first look at new tees and accessories.

Author: 
Ana Nicole Rodriguez
Photo by Rowa Lee David Carrell, co-founder of People's Pops, teaches children how to freeze their own pops using a rare pop-making instrument from Thailand. Photo by Rowa Lee

Good friends Nathalie Jordi, Joel Horowitz, and David Carrell founded People’s Pops with the idea that every good popsicle is made with local, seasonal fruit, minimal sugar, and creative flavors. Taking inspiration from unique teas, cocktails, and world travels, People’s Pops was born. These delicious pops are especially popular among kids, which is why our annual Play With Your Food events welcome many giddy kids eager to make and eat pops of their own.

Author: 
Ana Nicole Rodriguez
A Blue Bottle Coffee employee holds up roasted beans. Photo by Friends of the High Line
 

Holding ourselves to a higher standard is essential here at the High Line, and this commitment is reflected in the food and drink we serve on the park. This week, we headed into Brooklyn to Blue Bottle Coffee’s roastery to bring you a first look at how we source and roast our beans and train baristas to develop their coffee palates – all so we can serve a remarkably good cup of coffee to our visitors on the High Line.

Author: 
Ana Nicole Rodriguez
Wild spurge Photo by Rowa Lee

Fall is on its way, and with the change of leaves comes a new recipe inspired by autumn’s bounty. This month, we’re presenting Terroir at The Porch’s Seasonal Farro Salad with sugar snap peas, carrots, onions, and farro. Dress this delicious salad with olive oil, red wine vinegar, and a touch of salt. The flavor of this salad pairs perfectly with a roasted butternut squash soup or vegetarian chili.

Author: 
Ana Nicole Rodriguez
Wild spurge Photo by Rowa Lee

On the High Line, our food vendors are always rotating their menus inspired by the changing seasons. Celebrate the final days of summer with The Taco Truck’s Fresh Tomatillo Salsa recipe, which will add a hint of acid and spice to your late summer meals. This delicious salad contains serrano chiles, a handful of fresh cilantro, garlic, a touch of salt, and plenty of tomatillos. This dish pairs beautifully with any grilled fish or as a burger topping.

Author: 
Ana Nicole Rodriguez
Photos by: (First row from left) Jenna Saraco, Rowa Lee, Nicole Franzen; (Second row from left) Friends of the High Line, Nicole Franzen, Friends of the High Line; (Third row from left) Nicole Franzen, Ed Anderson courtesy of Ten Speed Press Publications, Rowa Lee.

We’re halfway through a delicious food season on the High Line. We’ve assembled some of our favorite food photos from the past year, and we think they'll make you as hungry as they made us. Before the season ends in mid-October, come to the park and enjoy gelato with your date under the stars, drink a freshly brewed cup of coffee in the still of early morning, or savor a slow-cooked, smoked brisket sandwich.

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