Just weeks before Hurricane Sandy devastated low-lying areas of the northeast, Brigitte Mizrahi moved into a brand-new one-bedroom apartment on the 36th floor of a residential unit in downtown Jersey City. Immediately after the storm, her living room was converted into a makeshift office where, beginning at 7:30 every morning, she met with colleagues as they worked out a plan to save their company.
“I used to wake up in the morning crying. My whole team was in my living room! It was a nightmare,” Mizrahi, 55, said.
Mizrahi is the C.E.O. of Anderson International Foods, a small kosher cheese company that supplies stores and restaurants around North America and in Australia. A Parisian with a lifelong love of cheese, it was a natural fit when she discovered that the company that turns out 20 varieties of artisan cheese was for sale.
In 2008 she moved the company from L.A. to New York and two years later the company settled into a beautiful, historic warehouse once owned by Ambriola, an importer of Italian cheeses.
On October 29, all 20,000 square feet of the warehouse flooded. Denied claims by multiple insurance companies and still waiting to hear from FEMA, the small company has rallied to save its warehouse, starting almost from scratch in order to rebuild and return to 100% production. The Forward caught up with Mizrahi to see how she’s doing three months after the storm.
As East Coasters prepped for the Frankenstorm, stores sold out of flashlights, bottled water and… bagels? According to the Village Voice, nary a bagel was to be found in Manhattan’s West Village this morning.
So what to do if you’re stuck, hunkered down in your home, for the next 24+ hours? Cook a delicious meal of course. Here are some recipe ideas. If you’re missing some ingredients, don’t fret or run out to the store, you have plenty of time on a day like today to experiment with what’s in your pantry.
Share your favorite stormy-day recipes with us in the comments.
Stay safe and dry.
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