The adrenaline turns on when I see 10 pies on the line. My arms are moving automatically. My thinking is sharp. I sauce and reach my fingertips for each fresh ingredient. The order you top is important because the flavors fuse in different ways under the 800-degree heat of burning wood.
In April, I made the decision to push myself out of my comfort zone. I needed a shift. Where will it lead? I laugh, at 43 years old I’m slingin’ pies. I work in the pizza industry now.
And I love it.
The team at Seany’s Pizza up at the Beach 97th Street concessions is fantastic. On these hot, summer days we’re all in it together. I’m a part of something and I’m learning how to make pizza and I’m smiling and meeting many patrons of pizza – my neighbors, Brooklynites, visitors from all over the U.S., and foreigners on holiday. Pizza is universal.
I uniformly cut unending balls of silky, fresh mozzarella. I spend an hour on Tuesdays slicing jalapeño paper thin on a mandolin and haven’t cut myself as of this date of publication. You measure things in grams. Everything is supersized. I make the sauce too. You can’t lift the immersion blender above the sea level of the sauce or it will explode everywhere. I made that mistake once and never again. That’s how you learn, by making mistakes.
I named my shifts at Seany’s, “Pizza World” because I entered an alternate space. I’m in the present and all I am required to do is make quality pizza. And all of my life stressors disappear when I’m there. It’s simply, pizza all day.
I used to be scared of the walk-in freezer – like in the movies – where you get locked in and freeze to death, but not anymore. Now I welcome the cold jolt as my eyes scan for more Rockaway Soda to bring to the front of the house.
All food items must be labeled and dated for the Board of Health and we clean, clean, clean! Sean runs a tight ship. I thought I got tennis-pizza elbow from mopping but it was a false alarm! Wet mops are heavy. I feel exhausted and alive at the end of the day. Hard work is good for your mind and body.
The camaraderie at Seany’s is like the perfect dough—supportive, flexible, and essential for holding everything together. Foreground to back: Juliana Rodas, Nick Cregor and Owner, Sean Aiken.
We have a gorgeous Famag IM-8 Italian dough mixer. I gaze from afar at the smooth dough dancing around and around. The machine mesmerizes me. Nick Cregor, our maestro baker, told me each batch makes 132 pizzas. It seems that Nick is constantly in the back, dough-ing. The balls go in big red plastic trays that lock together for freshness. Nick dates each tray and keeps track of the proofing. He’s my “ Second Boss,” my mentor. Nick is a patient teacher and baking artist. I’m trying to absorb as much as I can from his knowledge of the pizza industry. The nuances surrounding dough perfection – proofing time and temperature are a delicate tarantella. Nick keeps track of his dough recipes in a massive spreadsheet where he can change measurements around to adjust for bread types, taste, batch sizes, and temperatures throughout the year.
My goal by the end of the summer is to effortlessly stretch and twirl pizza dough in the air just like Sean’s amazing acrobatics. With his guidance and the support of everyone at Pizza World, I’m confident I can achieve this! Sean took a chance on me despite having zero experience in the service industry, showing his willingness to invest time and energy in helping others. I’m grateful for his kindness and for giving me the opportunity to stretch my boundaries.
Jessie’s Pie is a top-seller, topped with fresh mozzarella, smoked mozzarella, pecorino romano and roasted red peppers.
Follow my Instagram to see the behind-the-scenes and beautiful pies we make at Seany’s Pizza. We’re open 7 days a week from 12-8pm, at the Beach 97th Street concession on the Boardwalk. Follow @seanypizza for more.
“The wild color warblers of spring and fall, the shorebirds of summer, the waders for waterfowl or birds of prey on a winter day? Our year-round residents, or regular or rare visitors? How about birds photographed right here on Beach 91st — from bay to beach to backyard, street tree to jetty — all year long, something to see. Untangling the songs, tuning in: a moving leaf, a new sound, a distinct shape in the sky. A rhythm of arrivals and the departures — certain or shifting — charting time, signaling seasons.” – Bridget Klapinski
Bridget in front of her exhibit at the. Photo by Kristi Dickerson.
Her interest in birding began about four years ago during the pandemic. It was a way to pass time; a way to be in fresh air; a way to tranquility.
Next came the camera.
The parallels between gardening, birding and surfing are a connection photographer Bridget Klapinski senses deeply; the pause, the waiting, the calmness. Nature grants her the space to take a full, long breath. Then, in a blink, the petal opens gifting vibrant joy; feathers flash – snap snap and the mighty wave pops, peeling into motion.
I’ve seen Bridget’s photography on Instagram and could not believe the diversity of bird species she is documenting. I was surprised and delighted to learn through her work that hummingbirds spend time in Rockaway! Bridget has counted 70 different fowl on Beach 91st Street but estimates it’s closer to 100 that live or migrate yearly.
Have you seen an Ovenbird in your yard?
To capture the intricacy of her subjects in their natural environments, Bridget uses a Canon R10 and a Canon T-6S Rebel. Many of the photographs are shot with a Tamron 150-600mm. This wide zoom lens is essential to detail elusive birds.
Summer Tanager Slide
A Great Egret snacks on a Rockaway Rooftop
Bridget Klapinski is the President of the Rockaway Beach Civic Association, an excellent wave rider (body and board) and a community champion of coastal conservation. View Bridget’s photography series, Birds On 91st Street… on…. 91st Street at the Beach 91st Street Community Garden and more here: @saltwatercrab. The monthly rotating art gallery is curated by Kristi Dickerson, a dedicated garden and leadership member. Follow the garden’s Instagram account to see more of Bridget’s photographs and learn about the B91 Gardens’ community outreach and mission.
“Hey, I have an idea, let’s make a tomato-scented soap!” Over the winter, Mike Benigno of Holland Avenue. Soap, Co. reached out asking if I’d like to collaborate on creating my very own Glorified Tomato garden soap. I kinda lost it!!
“Yes.” I said.
Mike has partnered with others to create custom soaps like community group Sea Changes and The Beach 91st Street Community Garden, drawing inspiration from their unique complexions. He offers personalized, create-your-own scented soap for individuals, customized soap for a special event such as a bridal or baby shower. And Holland Ave. Soap caters to wholesale markets.
What fascinated me most about this collaboration was discovering Mike’s approach to selecting scent combinations. I visited the Holland Ave. soap-making studio to choose the Tomato Glow scent profile. The best way I can describe the process… an effervescent science experiment.
First, we discussed what “tomato” meant to me and how to express the scent and the vibe of my personal energy in this product. From there, Mike brought out essential oils that he felt expressed our discussion. Then we began a process of elimination by dabbling delicately with tomato tinctures. What fun! We joked that we’re both Italians with wonderfully large noses with exceptional smelling capabilities. Seriously though, Mike has a great nose. It was impressive to see him at work, wafting, thinking, sniffing near, and detecting far. His perception of smell has an incredible range. I learned that sensing scent is an art form. Mike Beningo is a soap sommelier.
We created two test batches. The scent profile of Tomato Glow is a secret combination of tomato flower oil, cedarwood, and patchouli. It takes five weeks for soap to cure, a process called saponification.
Photos by Mike Benigno.
I eagerly waited! Finally, the morning came to shower and test the two versions of Tomato Glow! They were similar but one was more sweet than the other. I needed more punch. We made tweaks to our tomato potion, upping the peppery vibe (more patchouli please). Five more weeks for the final batch and during this time Mike and I brainstormed on the name, worked on the packaging and Mike shot the beautiful photography for the Tomato Glow soap line.
Where is Tomato Glow soap available? It debuts at Rockstock, this Saturday, June 22, on the boardwalk at 92nd St. I’ll be hanging around with Mike at his pop up, so come through and experience the delicious aroma of Tomato Glow!
Tomato Glow and Holland Ave Soap favorites are for purchase on online hollandavenuesoapco.com and in many of our favorite local shops.
I am filled with gratitude to Mike and Holland Avenue Soap, Co. for this opportunity. I’m so pleased with the aroma of Tomato Glow, it’s just right. Who would have ever thought The Glorified Tomato would have a soap line? I’m learning to trust my senses and life will reveal the fragrance of endless vining paths of opportunity.
Holland Avenue. Soap, Co. creates unique, cold process bar soaps inspired by the ocean, often using purified seawater and garden-grown herbs. Their soaps express the joys of being near the sea and nature, thereby enhancing daily cleansing rituals. With community support as a central part of their mission, 10% of profits are donated to the Laru Beya Collective, a Far Rockaway organization that offers surf lessons and water safety education to empower local youth. Learn more, follow Holland Avenue Soap Co. on IG – @hollandavenuesoapco.
by Paula D.
on July 10, 2024 9:28 am in Food
We saw woody thyme scattered throughout the Beach 91st Community Garden at season’s close last September, when the colorful camouflage of rich, red tomatoes, green peppers and the lanky yellow black-eyed Susans disappeared. It became visibly clear there were duplications of so many herbs. This sparked an idea – build a communal herb garden!
My friend Katherine and I presented the concept at our monthly garden meeting last season, and everyone was on board! The objective of this project was to maximize growing space in members’ plots. Given the abundance of duplicated herbs, interested folks would relocate their herbs into the dedicated herb bed, which would then be cultivated for the benefit and enjoyment of all members as a shared herb garden. This would allow for more space in individual plots for growing vegetables.
Member Bobby Carnevale draws out the plans for the herb bed.
Project plan overview.
Builder Bobby Carnevale filling the bed with garden refuse.
A community effort.
Melissa Draugsvold planting herbs!
The fantastic idea was convinced, and now we needed to execute the project. Bobby Carnevale, Katherine’s husband, had a circular saw and the ambition to build the bed! Leadership member Kurt Dorian collaborated with Bobby on design and materials. I’m proud to say we managed to build the 10 ft bed for under 100 dollars. We sourced the wood for free, used weed barrier fabric we already had and only needed to purchase some blades, screws, and soil!
Thank you, Bobby, Kurt, Katherine, and garden members who donated and planted their herbs for the shared herb bed. I’m excited to cook with fresh herbs all summer long and look forward to fall when we’ll dry and preserve our late crop for year-round, home-grown spice and flavor.
If you’d like to see our new herb garden, good news… our plant sale has been rescheduled for Sunday, June 30th from 11 a.m. to 2 p.m. Browse a selection of house plants, perennials, garden totes, and shop Holland Ave.Soap while spending a lovely day in the garden. Event details and more photos and video of the herb garden build-out can be found on the Gardens’ Instagram – @beach91communitygarden
For more on gardening, f0llow me on IG @theglorifiedtomato.
