The Mets came into this season with credible World Series aspirations. 

By Tuesday’s Major League Baseball trade deadline, they had reshaped their roster, trading their two pitching aces and closer.

High-priced hurler Max Scherzer was dealt to the Texas Rangers last weekend and the franchise’s prized winter free-agent signing, 2022 American League Cy Young Award winner Justin Verlander, was dealt back to Houston Astros — with which he won the World Series a season ago — on Tuesday.

The Mets also traded closer David Robertson to the Miami Marlins this past weekend and outfielder Mark Canha to the Milwaukee Brewers on Monday. The collective deals by and large yielded the Mets a bevy of talented but unproven prospects. It’s a roster reconstruction, no matter how Mets general manager Billy Eppler framed the upheaval. 

“It was a strategic decision,’’ explained Eppler after moving Scherzer and Robertson and prior to reuniting Verlander with the Astros. “We took this opportunity to serve another goal of the organization, which is to enhance the farm system. But I do want to be clear, it’s not a rebuild, it’s not a fire sale, it’s not a liquidation. This is just a repurposing of (team owner) Steve’s (Cohen) investment in the club and kind of shifting that investment from the team into the organization.”

At his first press conference on Tuesday as a Ranger, Scherzer said he was informed by Eppler when inquiring about the Mets’ front office’s immediate plans that the organization would be pivoting from contending this season to shaping the outlook for the future. 

“His answer was that the team is now kind of shifting vision and that they’re looking to compete now for 2025 and 2026, and that 2024, that it was not going to be a reload situation in New York, and that it was going to be more of a transition in 2024,” Scherzer revealed. 

The Mets were 50-56 when they faced the Kansas City Royals Wednesday on the road, fourth place in the National League with virtually no chance of catching the Atlanta Braves, which were in first place at 68-37. The Mets were a disconcerting seven games behind the Brewers for the third wildcard spot, with another four teams ahead of them in the race. 

Scherzer, 39, posted a 9-4 record with a 4.01 ERA this season with New York. He was signed by the Mets in November 2021 to a three-year, $130 million contract. The three-time Cy Young Award winner went 11-5 in 23 starts last season with a 2.29 ERA, helping the Mets to a 101-61 mark, tied with the Braves for the third-best record in the league. 

The 40-year-old Verlander, also a three-time Cy Young Award recipient, was inked to a two-year, $86.7 million contract last December and had his final start with the Mets on Sunday, beating the Washington Nationals 5-2 at Citi Field and earning his 250th career win. He was 6-5 in 16 starts during his brief Mets tenure with a 3.15 ERA. So now, during the next off-season, the Mets will look to leverage their acquired assets for more established players via the trade route, develop the youngsters they believe have the potential to be impact players on the Major League level and continue to use Cohen’s deep pockets in free-agency.

The Mets, who began this season with the highest payroll in MLB history at $353.5 million, have been an abject disappointment to fans that rightly had high hopes the team would end what is now a 37-year World Series winning drought.

The post The Mets look to the future with consequential deadline trades appeared first on New York Amsterdam News.

* This article was originally published here

House Democratic Leader and Congressmember Hakeem Jeffries spent this past Sunday distributing kosher and halal food with the Met Council, the nation’s largest Jewish charity, in Starrett City, Brooklyn. Jeffries also announced $1 million in federal funding for the organization.

“Met Council has really been a shelter in the time of storm for the people that I represent here in the 8th Congressional District,particularly East New York, Canarsie, Marine Park, Brighton Beach and Coney Island,” said Jeffries in a statement. “Met Council has done tremendous work—but that work was urgently necessary when a once in a century pandemic struck our community, struck the nation, and struck the world.”

Met Council is the largest free distributor of kosher food in the nation, and helped deliver over 21 million pounds of food to more than 250,000 New Yorkers last year, said the organization. Each month, it serves over 20,000 people in the surrounding district, which is mostly made up of immigrants and people of color. 

The federal funding will be used to stock kosher and halal foods throughout pantries in Jeffries’ district. This represents Jeffries’ “enduring commitment” to his constituents and the Met, said his office. 

“We are so thankful for this vital funding from Rep. Hakeem Jeffries, who has always been a champion for Met Council and for the Jewish community,” said Met Council CEO David Greenfield in a statement. “We know that Rep. Jeffries always has our backs in Washington and fights hard to make sure people have access to food, meals, and the services they need. We are grateful for his leadership and look forward to our continued partnership.”

East New York’s Jewish voters in Starrett City were also considered vital in shaking up the recent city council June primary, where longtime former Councilmember Charles Barron was “ousted” in favor of newcomer Chris Banks, reported Jewish Insider. Barron has been widely called Jeffries’ “rival” since he ran against him for a congressional seat back in 2012.
Ariama C. Long is a Report for America corps member and writes about politics for the Amsterdam News. Your donation to match our RFA grant helps keep her writing stories like this one; please consider making a tax-deductible gift of any amount today by visiting https://bit.ly/amnews1.

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* This article was originally published here

As families and friends gather on patios and decks to enjoy the warmth of summer and meals fresh off the grill, many are searching for that perfect ingredient that can complement salads, appetizers, main courses, desserts, and more.

This year, you can turn to pecans to elevate meals and give your guests something to rave about. Iconic for their flavor versatility, shining in a wide range of profiles from sweet and spicy to salty, smoky, and savory, they’re a tasty addition for favorite summertime recipes.

From an enjoyable crunch to comforting creaminess and a satisfying chew, pecans deliver a perfect bite and texture. These Grilled Pork Chops with Peach Pecan Salsa, for example, are loaded with fresh flavors for an easy, nutritious warm-weather meal.

Taste is just the beginning—pecans also pack a nutritious punch with a unique mix of health-promoting nutrients and bioactive compounds. Known for their rich, buttery consistency and naturally sweet taste, pecans have a longstanding tradition as a nut topping. They’re sprinkled atop this Spiced Pecan Grilled Peach Salad with Goat Cheese for a refreshing seasonal salad with a nutty crunch.

To find more recipes that take summer entertaining to the next level, visit EatPecans.com.

Grilled Pork Chops with Peach Pecan Salsa

Cook time: 25 minutes

Servings: 4

Ingredients:

4 boneless pork loin chops (each 1-inch thick)

3/4 teaspoon plus 1/8 teaspoon, kosher salt, divided

Freshly ground black pepper, to taste

2 medium peaches, diced

2/3 cup raw pecan pieces

2 tablespoons red onion, diced

2 tablespoons chopped fresh basil

1 teaspoon minced jalapeno pepper

2 teaspoons lime juice

Season pork chops with 3/4 teaspoon salt and black pepper to taste.

Heat grill or grill pan to medium-high heat.

Grill pork chops until browned, about 5 minutes. Flip and cook 5–6 minutes until food thermometer inserted in center registers 135 F.

Transfer to plate and let rest at least 5 minutes until internal temperature rises to 145–160 F. 

Gently stir peaches, pecans, onion, basil, jalapeno, lime juice, and remaining salt.

Add salsa on top of each pork chop and place remaining salsa on side.

Spiced Pecan Grilled Peach Salad with Goat Cheese

Prep time: 5 minutes

Cook time: 50 minutes

Servings: 4

Ingredients: 

Spiced Pecans—

1 large egg white

3 tablespoons dark brown sugar

1 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

2 cups pecan halves

Salad—

1/4 cup plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon garlic powder

1/8 teaspoon kosher salt

pepper, to taste

2 large peaches, halved and pits removed

6 cups mixed baby greens (such as arugula, spring mix and spinach)

4 ounces soft goat cheese

To make spiced pecans: 

Preheat oven to 275 F. Line rimmed baking sheet with parchment paper and set aside.

In medium bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper, and salt until well combined. Fold in pecans and mix until evenly coated in mixture. Spread in single layer on prepared baking sheet.

Bake 45–50 minutes, stirring occasionally until pecans are fragrant and golden-brown. Allow to cool completely.

To make salad: 

Heat grill to medium-high heat. 

In small bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper to taste. Set aside.

Brush cut sides of peach halves with remaining olive oil and grill 3–5 minutes—until grill lines appear and peaches become tender. Remove peaches and cut into slices.

Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining cup for snacking. Drizzle each salad with vinaigrette. 

(Family Features)

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* This article was originally published here

Missing Cool World already?

The recently and abruptly shuttered Greenpoint restaurant will be back—for a limited time—thanks to a pop-up at local restaurant incubator Fulgurances Laundromat. 

RECOMMENDED: NYC’s most iconic restaurants worth visiting at least once

Chef Quang Thái Nguyễn, who led the kitchen at Cool World, will be taking over the former laundromat for special wine bar nights with an a la carte menu. Fulgurances typically offers a dinner tasting menu, so this will be a more casual opportunity to delve into Nguyễn’s food, which will be different from the Cool World menu.

“I couldn’t be more happy to jump at the opportunity of cooking at Fulgurances,” Nguyễn told Time Out. “The food will be summer snacks that I think would be enjoyable to have during these hot summer months. They have a great wine program at Fulgurances, and I’m really happy to cook some fun dishes a la carte with their team.”

To pair with a wide range of natural wine selections, small shareable plates will include mezcal pickled corn ribs, grilled pork lettuce wraps, and mango strawberry popsicles, and more summertime favorites.

Seatings begin at noon and run through 9pm, reservable via Resy, with walk-in space available. Indoor and outdoor sidewalk seating is offered. The pop-up will run for three Sundays, August 6, August 27 and then September 10. 

When Nguyễn’s pop up isn’t in session, another local yet long-gone restaurant will be have its chef in the Fulgurances Laundromat kitchen. In residency through October, chef Galen Kennemer, formerly of Bushwick’s Blanca, is cooking dinner Tuesdays through Saturdays. Six courses are $89, with an optional $65 wine tasting. A 20% fee is also added to every bill. Kennemer’s dishes are seasonal and change frequently. Recent menu items included charred octopus and jimmy nardello peppers, goat butter ice cream topped with tart cherry granita and maple crumble, fresh cheese with peas and more. 

* This article was originally published here

At the 39th annual Bessies (the New York Dance and Performance Awards), Virginia Johnson, founding member and former artistic director of Dance Theatre of Harlem (DTH), will receive the Lifetime Achievement in Dance award, and Michele Byrd-McPhee, founder and executive director of Ladies of Hip-Hop, will receive this year’s award for Outstanding Service to the Field of Dance. The New York Dance and Performance Awards will be held on Friday, August 4, at Lincoln Center’s Damrosch Park as part of Lincoln Center’s Summer for the City.  

Johnson joined the company in 1969, dancing principal roles in classical, neoclassical, and contemporary works such as Giselle, A Streetcar Named Desire and more. She was appointed artistic director of DTH by founder Arthur Mitchell in 2010. Johnson ventured into choreography but her interest in journalism led her to Fordham University where she pursued a degree in communications. After retiring from performing, she studied serigraphy, filmmaking, and television production before becoming the founding editor-in-chief of POINTE magazine from 2000 to 2009. In July 2023, Johnson officially stepped down as artistic director of the dance company and passed artistic leadership of DTH to Robert Garland, DTH’s resident choreographer.

Ladies of Hip-Hop is a nonprofit organization empowering girls and women through hip-hop culture and arts. Byrd-McPhee worked in TV and arts production for many years and in 2020, was awarded an Integrated Arts Residency Fellowship grant at University of Wisconsin-Madison, where she taught her course, “Hip-Hop, Women and the World.”

Nominees for the 2023 Bessies are as follows.

Outstanding Choreographer/Creator: Vanessa Anspaugh, LaTasha Barnes, Sidra Bell, Jessica Chen, Dormeshia, Rennie Harris, Deborah Hay, Benjamin Akio Kimitch, Jordan Demetrius Lloyd, Shamel Pitts, Lia Rodrigues, and Omari Wiles.

Outstanding Revival: Pina Bausch & Tanztheater Wuppertal, Camille A. Brown & Dancers, Garth Fagan & Garth Fagan Dance, Twyla Tharp

Outstanding Sound Design/Music Composition: Roman Bestion, Fouad Boussouf, and Marion Castor, Graham Reynolds, Evil Tracy the International Showoff and DJ Razor Ramon, Charles Turner and Sean.

Outstanding “Breakout” Choreographer: Bryan and Shaina Baira of BAIRA, Symara Johnson, Soles of Duende: Amanda Castro, Brinda Guha, Arielle Rosales, marion spencer

Outstanding Performer: Billy Barry, j. bouey, Amanda Castro, Joyce Edwards, Timothy Edwards, Rachel Harris, Niall Jones, Albert Silindokuhle Ibokwe Khoza, Maleek Washington, Ensemble: Anand Bolder, Louise Dahl, Freddy Houndekindo, Eliott Marmouset, Adam Schütt, Johanna Tengan, Vincent Van Der Plas, Ensemble: bree breeden, Wendell Gray II, José Lapaz Rodriguez, Jordan Demetrius Lloyd, Mia Martelli, Mykel Marai Nairne, Owen Prum, Kennedy Thomas,  and Ensemble: Marielys Burgos-Meléndez, Rafael V. Cañals Pérez, Christopher “Unpezverde” Núñez.

Outstanding Visual Design: Isabela Dos Santos (Animation), Sarai Frazier (Lighting), Zane Pihlström (Costume and Stage Design), Tina Tzoka and Loukas Bakas (Set Design), Stephanos Droussiotis (Lighting Design), Nektarios Dionysatos (Props), Dimitris Korres (Mechanical Inventions).

The queer pop duo The Illustrious Blacks (Manchildblack x Monstah Black) will host this year’s ceremony, and presenters include Mireicy Aquino, George Faison, Jhailyn Farcon, Dionne Figgins, Erin Fogerty, Tiffany Geigel, Dyane Harvey Salaam, Karisma Jay, Gian Marco Riccardo Lo Forte, Fredrick Earl Mosley, Abdel Salaam, Paz Tanjuaquio, and Ms Vee. 

The 2023 Bessie Jury panelists—Ayodele Casel, Kyle Marshall, and luciana achugar—will present the award to this year’s Juried honoree. 

Admission is free.  Find out more about the event and register for tickets at https://www.lincolncenter.org/series/summer-for-the-city/the-bessie-awards-829.

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* This article was originally published here