Friday things no.2

Ukraine, salad + a read to kick off your weekend

Welcome to issue no. 2 of Friday Things! Although we’re only on the second installment of this series, coming up with what I’m going to share at the end of the week has been a delight. It makes me more aware of the food stuff I’m consuming (edible or not) throughout the week in order to share some goodies with my food-conscious friends.

If you missed Monday’s newsletter, check it out! I shared my recipe for miso chocolate chip cookies. Well received by all — thank you.

Here are three things for your Friday morning (this was intended to hit inboxes in the afternoon, but let’s face it: we’re morning people).

🇺🇦 A fundraiser to rebuild Ukrainian lives

My friend and coworker Jeremy is raising money for his family who fled Ukraine last week. If you are able to donate, please do so here. Even $5 can help! Feel free to share the GoFundMe with others who are looking to support Ukrainian refugees. He’ll be matching donations as well!

🥗 CHOPT

Abrupt change in subject, but I have to tell you guys some great news. Sweetgreen used to have a salad on their menu that was unlike any salad I had ever had before. The Hummus Tahina was chock-full of my favorite things: feta cheese, falafel, croutons, and, most importantly, garlicky hummus. Then one day it was GONE. But I think I’ve found it. It no longer lives at Sweetgreen; it just moved a few streets over to CHOPT. Enter: the Kebab Cobb with falafel. When I work a double, I like to treat myself to this overpriced bowl of greens, but it is so worth it. CHOPT’s bread game doesn’t compare to Sweetgreen’s, but you know what CHOPT has that SG doesn’t?

The Kebab Cobb + falafel

📰 An Eater piece on an unusual restaurant business model

On Wednesday, Eater broke down Dame’s labor model, one that’s quite unusual for the restaurant industry. Dame opened less than a year ago but has already solidified itself as a Greenwich Village mainstay. It’s a tiny spot that serves seafood and wine, but here’s the kicker: it’s only open five days a week. If you’ve ever worked in the restaurant industry, then Dame’s hours of operation come with a breath of fresh air. “Working in a restaurant typically means being on duty every Friday and Saturday night. Laboring while the 9-to-5 world is playing excludes being available for birthday parties or dinners with friends who don’t work in the industry,” writes Corey Mintz. Don’t get me wrong — I love working at a restaurant, and I’m lucky enough to work with people who understand that being a full-time student comes first in my life, but the hours have been killing me this semester. I’m writing about restaurant work for my capstone, so this piece really resonated with me. And remember: no matter the restaurant, it’s a dignified place to work that keeps cities moving. You can read the full piece here.

If you can, remember to give your favorite editions of Party of One a like. If something resonated with you or you’d like to share a food tidbit from your week, leave a comment below!