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By Alysa Hannon, Senior Project Manager, Social Capital Desk at the Center for Economic Transformation
On Wednesday night, NYCEDC's Social Capital Desk joined over 100 attendees at Investing in Change, an event organized by the Partnership Fund for New York City, DarcMatter, and the Centre for Social Innovation to showcase businesses that are growing our economy while also solving our City’s problems.
NYCEDC co-sponsored the event in a joint effort to highlight NYC’s vibrant and growing social enterprise sector...Read More
In the first two years of the SBIR Impact NYC program, over $5 million in federal funds have been awarded to program participants, representing a 25-fold return on investment.
SBIR Impact is a NYCEDC program designed to help NYC-based bio and health tech companies be more competitive in recruiting early-stage funding, SBIR funding is crucial as it addresses what the industry calls the “Valley of Death”—that crucial gap for any company after institutional research grants run out and before investors step in.Read More
Thousands of homes and businesses were ravaged by floodwaters during Hurricane Sandy.
The team behind OptiRTC saw an opportunity to combine three different technologies—cloud-based sensors, physical floodproofing, and alert systems—to help protect buildings in New York City from future floods.Read More
This post is part of NYCEDC’s Thinking Ahead series, which features editorials from New York City leaders and influencers across key sectors and neighborhoods to foster dialogue around the issues impacting our city.
Women are vital to New York City's economy.
Yet while they make up more than half of our workforce, they are underrepresented in the field of computer science.
Enter Girls Who Code, a national non-profit whose goal is to provide...Read More
Nacxitl Gaxiola is a serial chef and culinary researcher.
Lucky for us, he’s also a serial entrepreneur, bringing his culinary sensations to restaurants around New York City. His latest venture is Xilli, a company that makes and sells handmade salsas, moles, and pickles with Mexican flavors. “Xilli” is the original word for chili in Nahuatl, the pre-Columbian language of Mexico.
Xilli’s products are centuries-old staples of Mexican cuisine, but tweaked using modern cooking techniques from...Read More
Someone had a birthday party on Saturday...
Essex Street Market celebrated its 75th Anniversary, serving the Lower East Side community this past weekend with all the delicious food and fanfare deserving of a legendary culinary destination.
Throughout the month of May, Essex Street Market and its vendors, in conjunction with NYCEDC and the Lower East Side Business Improvement Dstrict (LESBID), celebrated the incredible vendors through a series of art exhibits and storytelling projects, a community brunch series, and other public events.
Have you ever tried Pitorro?
Ralph Barbosa and Billy Valentin, New Yorkers of Puerto Rican heritage, opened up the Port Morris Distillery to bring the “moonshine of Puerto Rico” to New York City palates.
The duo produces spirits based on the heritage, traditions, and family recipes of Guayama, Puerto Rico, at their distillery in the Port Morris neighborhood of the Bronx.
Pitorro has been produced since the 1600s with sugar cane as its primary ingredient. Although considered a rum, it is much stronger than most commercial varieties. With many family preferences throughout the island,...Read More
Looking to turn up the heat with your food?
Pierre Henry was born in Haiti, where "bold and spicy" are all but essential elements of the region's cuisine.
He moved to the United States at age 12 and quickly adapted to American life through sports, even participating in the Junior Olympics as a member of the U.S. volleyball team.
But he never forgot about the flavors of the island he left behind, particularly that of the "Mamba," a spicy peanut butter from his childhood. He started experimenting with the best of ingredients—peanuts, chilli, butter, and sea salt—to...Read More
It's caramel with attitude.
Otherwise known as Spoonable, Brooklyn's saucy caramel.
Spoonable Founder Michelle Lewis derives her 'saucy' inspiration from a multitude of cultural influences, stemming from her French-Moroccan heritage and life overseas. Her line of confectionary caramel sauces include zesty flavors like ‘Spicy Chili Caramel’ and ‘Brooklyn Butterscotch.’
Based in Bedford-Stuyvesant, Spoonable's story starts with a cheesecake. Leftover caramel sauce turned into a regular gift to...Read More
Hungry? Have a granola bite.
Vlad Harkovski, a Bulgarian-born outdoor and fitness enthusiast, turned his hobby of making healthy energy mixes into a business when he opened Hungry Bars in Astoria, Queens. Hungry Bars specializes in small batch granola bars using only organic, natural ingredients.
Though the name may indicate otherwise, Hungry Bar's primary product is bite-size and not an actual bar. When they first began developing the product, production and packaging made it challenging to sell...Read More