I recently visited the newly opened Far Rockaway Library, and it was such a wonderful experience that I have to share it with you. The modern, pyramid-shaped building sits at the corner of Central and Mott Ave., standing out against the hodgepodge of storefronts that line the street. It’s especially striking if you’re familiar with the area—you can really sense its impact. The building features vibrant yellow and gold ombre tones with graphic, organic line drawings from top to bottom. Combined with reflections of the surrounding buildings and passersby on the façade, it shouts – new and modern Far Rock. It serves as a visual introduction to what awaits inside.
Walking through the door feels expansive and layered. The theme of movement from the exterior continues throughout the interior with translucent colored panels that reflect everything. I watched as people passed by the glass, noticing different shapes and color changes with each step. Looking up, the towering ceiling is stately. The metal, brass-colored material gives the space an urban edge, with a repeating polygon design. Triangles and points are clearly a theme throughout the whole library. Perhaps they symbolize progress, direction, stability, and points of connection.
The museum-like interior
On the upper walls of the library, I noticed a design resembling the modern line tattoos everyone has these days. I was intrigued. It turns out this is an artwork by Mexican artist Pablo Helguera called the “Feynman Code.” It honors Nobel Prize-winning physicist Richard Feynman, who grew up in Far Rockaway. Helguera created an alphabet using Feynman diagrams, replacing letters with symbols representing subatomic particle behavior. Two phrases are encoded in the library: one by poet Emily Dickinson, “The brain is wider than the sky,” and one by Feynman, “I, a universe of atoms, an atom in the universe.” This is so special!
Can you believe a world-renowned architecture firm designed the Far Rockaway Library? I can’t, but it’s true. Snøhetta is the firm responsible. They partnered with Brooklyn-based contemporary artist José Parlá, who designed the panels on the library’s exterior that I mentioned earlier called, Style Writing (2022). The artwork represents a blend of the many languages spoken in the Far Rockaway community and integrates the community’s urban essence.
It feels good to see such a significant architectural and artistic investment in Far Rockaway. It seems to signal a positive step in the neighborhood’s long-promised revitalization by our city officials.
As far as library resources, on the first floor, you’ll find the book drops, an information center, a teen library, and a space for community events like workshops, book readings, and job fairs. There’s also an outdoor garden area with tables. I was sold on the spot.
As you head up the wide staircase to the second floor, you’ll find the computer learning and business resource center, where you can use the printer for up to 20 black-and-white copies. There are librarians here, ready to help if you need assistance. There’s a meeting room and many reading areas for both adults and children. There are tables with multiple outlets for charging phones or laptops. The internet is good! The magazine section, one of my favorite places to visit in a library, is ample and current. Finally, there is a collection of over 27,000 books. What stood out to me was how, despite the vast number of books, the space itself feels so expansive that the collection seems smaller than it is. It’s an interesting contrast, but rest assured, the books are certainly there!
Having some fun with light reflections at the Far Rockaway Library!
The Far Rockaway Library is a free WeWork for East Rockaway. It’s a place to think, sit, and absorb ideas. It’s a space to surround yourself with art. It’s a place that feels alive. The library is a community hub for learning, education, and gathering, with endless potential for the Far Rockaway neighborhood and all who visit.
To learn more about Far Rock’s fantastic new library, check out the Queens Library page. The library is located at 1637 Central Ave., with 24/7 book drop-off and wheelchair access. (718) 327-2549.
Source: This is a link to an informative press release outlining some past history of the Far Rockaway Library Branch and the new building’s architectural details, and its use model.
Suspended Banana and Other Fruit
Over the summer, I’ve made many jello sculptures and performed unmoldings! My most successful thus far was a clear vegan fruit jello for a 70’s themed event. What made it stand out?
- It held together! I’ve been doubling my recipe, which strengthens the carrageenan—the thickening agent derived from red seaweed I often use.
- It tasted decent! I’ll take “ok,” considering my past attempts were… well, kind of gross.
- On the aesthetic side, this sculpture was set in a bundt pan for a very retro 70’s look, and I suspended a whole banana with other fruits, which added to the interesting visual.
This piece got me closer to my long-term jello goal: achieving solid form, beauty and great tasting.
Another notable creation was my successful tomato suspension! Originally made for a performance that got rained out, I ended up bringing it to my parents for an unmolding demonstration. It was the first time my folks saw one, and it felt so special to share that moment with them, despite their initial alarming remarks.
While I’ve gotten pretty good with carrageenan, agar agar is still a puzzle.* I’m intrigued by its strength and stability, but I can’t get it to look clear, even with my youtube studies. This fuzzy, translucent result poses a challenge. Many of my works involve suspending food, and the clarity of the medium is crucial for the light reflections and depth it creates. When the jello is clear, the beautiful play of shapes and colors from different angles can be seen, and that’s what captivates me and I hope the audience.
Jello brings its challenges, and so, I’m thinking of experimenting with agar agar once again. I’ll add color to circumvent its lack of clarity. Maybe the problem leads to something wonderful and unexpected? Find out this Saturday at Panino Bozza (@panino_bozza), where I’ll be performing unmoldings during their Opening Anniversary Close-Out Blowout Party! Expect a lively show from 3-6 pm, hosted by Andie Sleaze (@andie.sleaze) and Luxury Bones (@luxury.bones.drag), with music from Sangwich & Sons and Drone Daddies. Of course, there will be plenty of delicious Italian sandwiches and jello to enjoy. It’s going to be a feast for the senses—sight, sound, touch and taste all coming together in one weird celebratory afternoon!
*Both Agar and carrageenan are derived from red seaweed but the difference is agar forms strong gels through hydrogen bonds between agarose molecules, while carrageenan requires other molecules, like sugars or salts, to gel. This creates a different texture and strength.
For more off-season events and random thoughts on jello, follow me – in the world – @theglorifiedtomato.
The warm colors and intricate textures of an autumn garden are often overlooked, but not by nature enthusiasts, earth lovers, mystics, and our witches. We see the world in a different way. We see the big beauty in the small bits. We know the less popular and tainted hold more wonders.
Just the other week, while puttering around the Beach 91st Street Garden, I spotted a songbird feeding on a spent sunflower, its seeds neatly tucked into their own little compartments. How is that even possible? A sleepy grasshopper rested on the soft white petals of a dahlia, too lazy to hop away from my camera. Big Gray, the cat, and a garden member, loves to chill on the neon green bench—he’s a little rough around the edges, and that makes him even more incredibly sweet. Monarchs are slowly arriving, refueling on the marigolds. We still have ripe raspberries, the lettuce has made a comeback, and the rosemary, thyme, and basil are ready for drying.
The Garden is hosting a Community Potluck this Saturday, October 5th, from 1 p.m. to 4 p.m., (Beach 91st Street, beach block). If you’re a cook or baker, bring your favorite fall dish to share with neighbors. This is a free event though, so we encourage you to just come as you are—straight off the street, just out of the water, or on your way home – don’t go home. Eat with us. There will be an art activity for kids (of all ages) and a table with houseplants and pumpkins for purchase as donations.
We hope sharing a meal with our neighbors in our garden will foster a sense of community belonging. Let’s celebrate the joy of growing and the harvest over home-cooked food. Please come and have a seat at our table. It will be a wonderful afternoon!
Follow the @beach91communitygarden for the fall and winter joys ahead.
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Update! Here are some snaps from the Potluck Party!
A few folks from the Beach 91 Community Garden reached out to me with a great question: “What can I plant in the fall?” There are many cold-weather crops we can plant for harvest before the frost, especially now in late September, as well as options for early summer harvests. It’s a common misconception that our growing season here in NYC is short. Learning beyond the typical spring-summer vegetable plantings is a fun challenge. You will become a better gardener for it. Wanna give it a try?
Make soups or sautées with home-grown swiss chard. Plant now!
For late fall harvest until the frost:
Leaf Lettuce: Sow leaf lettuce seeds directly in the garden or containers now. Water, keeping the area moist until you see the first sprouts. Continue watering as needed. Harvest 30 days after planting. Lettuces prefer full sun to partial shade and the plants will thrive under these conditions through the first frost.
Swiss Chard: Plant swiss chard seeds in the soil and water regularly. This red leafy green prefers full sun but can tolerate partial shade. Regular watering is essential to keep the soil moist for a productive crop. After about 50 days it’s time to harvest.
Spinach: Sow spinach seeds directly into the soil. Keep moist. Spinach likes full sun but can tolerate some shade, making it versatile for different garden spots. To promote strong roots, water deeply but infrequently, allowing the soil to dry out between waterings. Harvest young leaves 30-40 days after planting for the best flavor.
Note: Harvest greens by clipping leaves from the base and moving upwards. Do not clip all leaves. This allows the plant to continue to absorb sunlight and produce more.
Radishes: Plant radish seeds directly in the garden and they will be ready for harvest 25 days after planting. Radishes require full sun for optimal growth and keeping the soil evenly moist is important, particularly during dry spells. This guide will produce crisp, tasty roots!
Sow leaf lettuce seeds directly in the garden or containers now. Water, keeping the area moist until you see the first sprouts.
Plant Now, Harvest Later:
Garlic: Plant garlic cloves in the fall, about 4-6 weeks before the ground freezes for a harvest in mid-summer. Garlic thrives in full sun and needs well-drained soil. Water at planting and then let nature do the rest. I have a full how-to on garlic planting and harvesting. Snap the QR code to learn more.
Shallots and Onions: Sow bulb sets in the fall and harvest in late summer when the leaves die back. Shallots and onions prefer full sun and benefit from consistent watering, allowing the soil to dry out slightly between waterings to promote healthy development. You can ignore them in the cold winter months and continue watering in the spring.
Spring-Flowering Bulbs: Plant bulbs in the fall, 6-8 weeks before the ground freezes (which is now!) to enjoy beautiful blooms in the spring. Gardening teaches us patience. Most spring bulbs prefer full sun, though some can tolerate part shade. Water them when planting, then let natural rainfall do the rest. Try these: Crocuses, the first to bloom (plant 3 inches deep); next are Daffodils (6 inches deep); followed by Easter Hyacinths (4-6 inches deep); early summer Tulips (6-8 inches deep); and finally, the towering Alliums (5 inches deep).
For more on gardening know-how, follow me in the garden year-round on Instagram – @theglorifiedtomato.
