Welcome to NTN Nightly. I am General Norvel. This edition stops stories. The Larger Early Childhood Development Centre welcomes a new playground. Parents receive skill support under the Youth Empowerment Project. And the Love St Lucia campaign concludes an exciting component. For the second time in as many months, corporate citizen rainforest adventures, based in Babuno, has not only contributed to the community, but invested in its future with the donation of another facility for toddlers. The management of rainforest adventures officially handed over a children's playground to the Larger Early Childhood Development Centre. More from Herma de Mark. The Larger Early Childhood Development Centre has been gifted a new playground. The long-awaited project is the second donation of its kind by rainforest adventures in the community of Babuno and was facilitated by the Ministry of Education as well as the Minister for Agriculture, Fisheries, Physical Planning, Natural Resources and Cooperatives and Parliamentary Representative for Babuno, Honourable Isikal Joseph. Principal at the Early Childhood Development Centre, Junior Shasni says the new facility will help develop the motor skills and self-esteem of students. We at the Larger JK are delighted to be recipients of this impressive facility. It's been a very long wait and we know our kids will love it. From a bleak, damp, cold school ground, from having to play indoors with sometimes post-difficulty to a beautiful, green, well-fenced, well-tuned playground. It is a hard-working occasion for us. General Manager of Rainforest Adventures Darrell Raymond, speaking on their contribution to the project, highlighted key considerations made in building the playground, including the creation of a green space through the planting of trees and flowers. I also want to say that while we have made this investment specifically for the school, we also believe that the wider community should be able to benefit and participate. So, we have had initial discussions with the principal to determine a modality where children from the wider community can use this space, particularly on the weekends. Of course, it would have to be done in a responsible way, ensuring close supervision and control, safety and security, and the following of the necessary COVID-19 protocols for sanitation. And as a company, we stand ready to assist you in finding that balance where the school can benefit as well as the community at large can benefit. District Education Officer Sarah C. Powell showed immense appreciation to Rainforest Adventures for their contribution to the project and outlined the many benefits of learning through play. Early childhood education often focuses on learning through play. How does learning through play? Based on the research and philosophy of Jean-Pierre G., which posits the play meets the physical, intellectual, language and emotional and social needs of the children. Children's curiosity and imagination naturally evoke. Listen to this, naturally evoke learning when unfettered. Listen to this, very interesting. Learning through play will allow a child to develop cognitively. Parliamentary representative for Babu No Honourable Izekal Joseph expressed his commitment to improving the learning environment for students in the community. We had the recognition program for students who perform well at the common entrance that has been going on for many years now. I've given support to many schools as it pertains to improving the infrastructure equipment, paying salaries to assist with the implementation of programs at school. We have the after-school program, we have the school, we employ at least three individuals who want to go around to look at the whole aspect of netball, football and cricket. And I must say that I'm really satisfied with what we've seen happening with the netballers under the leadership of Mrs. Moutoud. Honourable Joseph said he hopes for future collaboration with Rainforest Adventures for the development of the community. From the Government Information Service, Helmete Mark reporting. The parenting program under the Youth Empowerment Project, yep, Wednesday 5th May 2021, began operation. The pilot is engaging 32 parents in the Cassarys region for a three-week period from the Wilton's Yard Human Resource Centre and the City Hall. The program is intended as a source of support for parents and carers and offers an opportunity to share parenting experiences, develop a greater understanding of child development, build positive relationships and learn skills to deal with challenging behaviour. For effective execution of this initiative, yep is collaborating with the Division of Human Services. Beverly Ann Poyert is the Director of Human Services. The parenting program was initially conceptualised sometime in October 2020 when the Youth Empowerment Program Director, Coordinator, reached out to us at the Division of Human Services and we actually welcomed this opportunity because this is something that we at the Division have been wanting to do for a very long time. And so with the assistance of the Youth Empowerment Project, we embarked upon putting this program together. We already had some resources in terms of our manuals and so it was a matter of just getting this program off the ground. The yep and the Division of Human Services fall under the Ministry of Equity, Social Justice, Local Government and Empowerment. Permanent Secretary Vela Joseph looks forward to the successful rollout of the pilot program consistent with overall efforts to strengthen social support offerings by the Ministry. We remain committed to building strong families and enhancing social resilience in the interest of the development of St. Lucia. It is my hope that this parenting program proves useful to all participants and that we will see many more such initiatives in the future. I listened to Director and I am looking forward to those additional initiatives around the island as this becomes a national endeavor. After the three-week pilot phase, a yep intends to upgrade the parenting program to a national scale. The Love St. Lucia campaign has concluded an exciting component which drew participation from a wide cross-section of the population. The Ministry of Commerce, Industry, Investment, Enterprise Development and Consumer Affairs as part of activities for St. Lucia's 42nd Independence Anniversary who set a video competition. The video competition was held another Ministry's Love St. Lucia campaign with a view of increasing consumer awareness and domestic market share of local products. Marketing specialists in the Ministry of Commerce Cindy Eugene highlighted the thrust behind the competition. The overarching vision of the Love St. Lucia campaign is to build resiliency in the St. Lucia economy by maximizing the potential of local industry, improving consumer awareness and increasing domestic market share of our local manufacturers and service providers. Although COVID-19 has forced us to recognize the value of developing local industry, many are unaware of the variety of goods manufactured or services offered. Therefore, as part of the 42nd Independence Celebration, the Ministry of Commerce, International Trade, Investment, Enterprise Development and Consumer Affairs hosted a video competition, a 42-second video competition dubbed Local Product Challenge. The competition ran from February 22 to May 5, 2021 and received some 28 submissions. As part of the competition dubbed Local Products Challenge, participants were required to create a 42-second video showcasing as many local products as possible, include the Love St. Lucia logo in the video and upload the video to the Ministry's Facebook and tag Love St. Lucia and Commerce St. Lucia. Public Relations Officer for Export St. Lucia and Panel Judge for the competition, Jason Darius, indicated that individuals were judged based on six categories with a maximum allocation of 20 points each, totaling 120 points on the tally sheet. Number four, technical quality. This is where we looked at the overall quality of the submission for both video and audio noting the effort and attention to detail and if the message is communicated effectively. Number five, the link to the theme. It was a Local Products Challenge. So we had to allocate points to as to how St. Lucia and the overall production was and lastly we had creativity and originality. We were looking for something extraordinary, something that really stood out from the rest. So each of these categories were scored out of 20 points, making a perfect score of 120 points on the judge's tally sheet. Literally no one got a perfect score with our judges being so scrutinous and meticulous with their approach, sorry. So when it was all said and done and the scores had to be counted, we still came very close to a tie for first place with just one point separating the winner and the runner up. The People's Choice Award went to Shana Joseph. Perth Selector P Prospect came in third with 301 points, winning a $500 cash prize. Lendley Hunt came in second with 322 points, winning $1000 and Gail Charles secured first place with 323 points, and earned $3,000 in cash. The Ministry of Commerce is confident that with continuous sensitization activities, consumers will pivot their purchasing options towards domestic consumption. Chairman of the COVID-19 Command Centre and Minister for Tourism, Information and Broadcasting, Culture and Creative Industries, Honourable Dominic Fede, revealed that over 100 frontline workers are part of the COVID-19 infection toll in St. Lucia. While endorsing the state of emergency extension in the sitting of House of Assembly, Honourable Fede emphasized the importance of eliminating as many threats to the national health and security systems during the pandemic. When your frontliners are being affected, Mr Speaker, you have to take the extra precaution to make sure that the people whom you're asking to protect the population are also at risk. And so this is not a time, Mr Speaker, where things are normal. And so what we have to do is to make sure that we secure the country, we secure the health system, we secure the police and the enforcement system so that we can have the best capacity to be able to manage this pandemic. And so, Mr Speaker, so about 128 frontliners have been affected to date with COVID-19. They include nurses and doctors and other medical practitioners, including pharmacists and health personnel, Mr Speaker. The Command Centre chair reinforced that the state of emergency as experienced on Ireland in the past year has not been oppressive but has been effectively utilized as a proactive measure. We have seen, Mr Speaker, that where there have been a curfew as recently as Easter, we see, Mr Speaker, that we're able to manage the pandemic well. The job and the work of the police becomes a lot easier. It is with more clarity. It becomes a lot easier for people to comply, Mr Speaker, to the protocols. As well, Mr Speaker, we've had several months of this, the state of emergency during the course of the pandemic. People have been able to go to the supermarket. People have been able to go to the beach. People have been able to go pay their bills. People have been able to go see their families. People have been able to go to church. And the list of liberties, Mr Speaker, is long. And so I reject those suggestions that we're trying to restrict those liberties. Parliament has approved the extension of the state of emergency and in October 16, 2021. Meanwhile, over the week, more than 36,000 people have died from COVID-19 related complications. Nearly 40% of all global COVID deaths reported last week took place in this region of the Americas. More Latin American countries than ever before are reporting over 1,000 COVID cases a day. Director of the Pan American Health Organization, Dr. Carissa Etienne, says hospitals are fuller than ever. A sad reminder that we are still in the midst of an ongoing crisis. Canada is continuing to report significant jumps in infections in highly populated provinces as Ontario, as well as in less populated territories of the North and Yukon, which are home to remote and indigenous communities. Puerto Rico and Cuba remain significant drivers of COVID cases in the Caribbean, although infections are also on the rise in many smaller islands. And Willa, for example, has reported nearly 70% of its total COVID cases in just the last 10 days. And in St. Vincent and the Grenadines, cases are increasing among internally displaced people following the recent eruption of the Lasso Freya volcano. In Central America, Guatemala is seeing significant spikes in cases and Costa Rica is reporting record high infections. Across both countries, hospitals are full of patients, most of them under 70 years of age. Cases are rapidly accelerating in the Guyanas and across Argentina and Colombia, where weekly case accounts are five times higher than they were this time last year. Hospitals are reaching capacity in Colombia's metropolitan cities and death rates have jumped by more than a quarter over the last week. Dr. Etienne says despite all that has been learned about this virus in a year, the control efforts are not as strict and prevention is not as efficient. And we are seeing what happens when these measures are relaxed. COVID spreads, cases mount, our health systems become overwhelmed and people die. The power director urges all to practice social distancing, masks and avoiding gatherings in closed spaces, as doing so is the key to reducing transmission, especially as dangerous variants of concern circulate in the region. This is Etienne Knightley, up next primers Hutchinson with the Etienne Nouvelle Aquéol. One of the age universally recognized rights of the consumer is the right to satisfaction of basic needs. This means that every consumer has the right to basic goods and services that guarantee survival. This right includes adequate food, clothing, shelter, healthcare, education, water and sanitation. Welcome back. We join primers Hutchinson for the Etienne Nouvelle Aquéol. Monsieur Tha Genelle.   Pour j'ai pour bâtir le premier salaire, qui a aussi l'occasion de plus de travail et qui a aussi poussé vitesse économie celle-ci. Ça a fait un grand assistance finance en hôtel de 27 millions de dollars au gouvernement Japon. Le premier salaire a fait une école de sac et qui a aidu autant à secrétiser les pournuites pour rester fermées à résultats de gaudelous et de mauvais désass. Le premier salaire a stabilisé la longue et plus long et plus large. Pour le premier salaire, il a aussi fait possible pour réduire ce gaudelous à ces communes qui les ont comme sans gaudelans et de soucis. À part de ça, il a aussi poussé force à dégouiller la vie sociale économique, comme un salaire, qui a une cause pour le chemin plus résilient que le désass. Pour le premier salaire, qui a bâtir le premier salaire professionnel et qui a aussi bâti un bâillon au déguis international, même du terrain, le département des affaires de construction et de travaux et de nouveaux responsabilités pour lesquels tout le travail a supposé ça, marcher comme doit être. Il y a un conseil humain qui peut se passer. Pour le premier salaire, il y a des constructions et de travaux en Europe, Stavinson King, des affaires de développement économique, et un Parlement pour Passage Sud-Est, Gai Joseph et le gouvernement Japon. Merci au gouvernement à pays Japon pour continuer à soutenir l'avancement et à développer un pays pour assister finance pour bâtir le premier salaire du Québec. Merci au gouvernement à la province de Charleston pour assister plusieurs discussions et pour la province du Québec et du Québec pour bâtir le premier salaire du Québec pour bâtir le premier salaire au déguis international. Merci au gouvernement pour bâtir le premier salaire and pay carry come check up with the match and preparation for season new touristic Salah. I'm going to miss the description. I'm going to miss the chance to discuss development. I'm not going to be there for VFO, for service go, battle, touristic. I'm going to miss the chance to chat with you a little bit. I present myself in quarantine for 14 days because of the protocol that is in place because of the corona. The one time I'm going to miss the lot pay. I'm going to miss the possibility to do a call. We are going to ask Joseph to write a position that will be able to miss. National conservation. The set list that supports the project that was funded by the touristic agency, called TEF, to help find and promote the organization of the Nager. The set list is called a bagel. The set list is for Yon Lannay. The set list is for the capacity of the Nager. The set list is for the organization of the Coral. A bagel is Nager for the scuba service. The set list is also for the way to build a Coral in this place. The set list is also for the capacity of the Nager. The set list is mainly for the youth to find a way to build a scuba service and a set list that supports the certificate that supports the participation of the Nager to assist the organization of the Coral. The set list is for the start of March 2021. There are 10 participants who participated in the Nager competition and more than that, they did the Nager at Pigeon Island. Sunder's Resort is for the equipment and the boat to be able to participate in the experience and exercise. There are more than 6 participants who can do the service. The set list is also available in different places. The set list is also available in different places. Thank you very much for joining us. Thank you very much for watching. If you have any questions or suggestions, please send them to our channel. Merci, Apel Primus. That brings us to the end of NTN Nightly. Join us next time at 7pm with a repeat at 7am. You can also catch up with us anytime on the St Lucia Government Facebook page or YouTube channel. I am Janelle Norvel.


Welcome to the National Archives and Records Administration's 2023 genealogy series. My name is Andrea Matney, the program's coordinator, and we are so happy you've joined us. In recognition of public service, we are offering a themed program that will provide family history research tools focused on both military and civilian records. We will also learn how to preserve your own family collections. Presenters are topic experts broadcasting from across the United States and offering sessions intended for beginners to experienced family historians. All are welcome. In addition, we invite you to join the conversation. Participate with the presenters and other family historians during each session's premier time. Here's how to engage in live chat. You can ask questions via chat by first logging into YouTube. Continue to watch chat because the speaker will answer your questions there in the chat. Type your questions about today's topic at any time. In addition, please select Show More to find links to handouts and the event's evaluation form. We are offering six genealogy sessions on Wednesdays at 1 p.m. eastern time, starting in May and ending in mid-June. If you missed the premier broadcast, know that the videos and handouts will remain available after the event and at your convenience. Our presentation today is entitled Planning, Techniques, and Strategies for Preserving Family Collections and Stories by Sarah Holmes. This home started working at the National Archives and Preservation Programs at St. Louis in 2007. She is currently a conservator. Before coming to the National Archives, she was a conservator at Texas Tech University and the Missouri State Archives. Ms. Holmes has a master's in library and information science with a certificate of advanced study in conservation of library and archival materials from the University of Texas and a master's in history from the University of New Orleans. She's also a certified archivist and was selected as a member of the first cohort of the Archives Leadership Institute in 2008. I'm so pleased to have Sarah join us today. Sarah? Hello and welcome. I am Sarah Holmes and I'm delighted to be spending this time with you today as part of the 2023 genealogy series focusing on both military and civilian service records. I am a conservator with the National Archives here in St. Louis. And my specialties are in book and paper treatment, but I also perform work in planning preservation activities for collections, and that's very much the area of focus I hope to share some strategies with you today. Now all institutions deal with constraints of time, labor, and space. I must find ways to strategically plan to preserve the most at-risk collections first. These strategies can also help you determine how to best approach your own collections. The National Archives and Records Administration has over 40 facilities all around the country. We hold over 13 billion pages, plus microfilm and microfiche, photographs, film, video, and audio. There is always a need to improve the housing and storage to meet standards for preservation. We establish priorities, identify vulnerable holdings and collections with special needs, and monitor condition over time. All these things mean that conservation of our collections requires a lot of administrative work. First and foremost, our best tool and your best tool at home is to ensure a stable environment to monitor temperature in relative humidity. We prioritize identifying formats that are obsolete and need recovery and reformatting like magnetic audio to real audio orally digital formats. We use random sample surveys to check on the condition of records and boxes they are housed. We work with colleagues who know what records are most requested and used to help prepare plans for digitization and conservation needs so that they can be more easily accessed by the public. And we proactively plan for potential incidents of damage, whether it's a single roof leak or a large scale emergency. There are a number of principles you can draw from our work at preservation programs to use even informally in your family collections to prioritize where to spend your time and money most effectively. I will be focusing on how to assess risks and establish priorities for family collections, and we will provide some details on paper-based collections, including books and photographs. But first, let's go over some basic terminology and concepts. The significance of a collection depends on two things, provenance and context. Provenance refers to the individual or group, such as a family that created and collected the items. And it dictates that records of different origins be kept separate to preserve their context. For instance, you don't want to mix papers and photos of your paternal grandparents with your maternal grandparents as there are two separate families, both usually. It's important to maintain original order of collections. That is how their creator organized the records themselves. That may be how they kept their letters, how they created their photo albums, or how they maintain their personal recipe collection. And the risk management is important in determining how to create your own preservation plan. This is the process of assessing what vulnerabilities you may have in your collections and what might be lost if you do not act in time. For family collections, factors that should be considered include the physical environment that the collections are stored. If it's hot and humid, most materials deteriorate faster, and there can be a threat of mold growth. Also, what media it is stored on is important. How accessible is it?  Finally, is the condition stable or is it fragile? Has damage already occurred? Does it have obvious inherent vice, meaning that components of the item itself naturally deteriorate impossibly quickly? Think of a yellowed newspaper clipping that can't be picked up without tearing and cracking because the paper used to make it was of such poor quality. Priorities are going to be established by a mix of significance and risk. So how does this work? Let's do a few case studies. Here we have Aunt Mabel's teapot. This was specifically given to my father from his Aunt Mabel. As it was marked with his name on the bottom, she wanted it to go to him when she passed away. But what did the teapot mean to Aunt Mabel? Why did she want dad to have it? We don't even know. This is truly of low significance. But it is cute. I love having it. But it doesn't really tell us anything about the family other than Aunt Mabel wanted dad to have the teapot. The teapot itself is in great condition, but it's fragile. It could be destroyed in seconds if it's not safely stored. It could be stored in a padded box and the box marked as fragile, or it can be displayed where it won't be easily knocked down, like in my China cabinet. Our next case study. Here we have two toy trucks. They are similarly made in one is marked U.S. Army transport. They were given to my dad from his cousin Wendell on the last Christmas they spent together. Wendell left college to join the 86th Infantry of the 10th Mountain Division, popularly known as ski patrols. They specially trained to fight in the frigid mountains. Wendell was killed in Italy. These toys are highly significant because of their provenance in their context. They were held on in memory of Wendell and from my dad's close connection to his lost cousin. They're also very stable and durable. There is some paint loss. The wood has developed a patina, but they can easily be displayed or stored. And our next case study. This is a leather pouch. It also contains several safe driver awards inside of it. Even with the cards inside, it could be hard to know for sure what this pouch actually was used for and if someone explained it to you. This could easily have been discarded over the years because it's plain and utilitarian. But my grandfather held on to this because it was his mail pouch that he used during his career as a rural mail carrier. That's grandpa Sam with his first car. I believe it's 1926 Ford Model T. This was taken before he began delivering mail. So we rate the mail pouch as being highly significant. It's worn, but the leather's quite stable. The main concern for preservation is that you really don't want to be storing paper with leather. That's because leather is naturally acidic. And acid exposure can cause the paper or ward cards to deteriorate faster. There's also a concern about the plastic covers that are on some of the cards. Now plastics can really vary in their composition and how they might deteriorate. Some get brittle. Some might actually contract in size and some plastics will even get gooey over time. So it's best that we remove the plastic and we also store the paper separately. But we want to document that these were all found together with the pouch. Possibly we will still house everything in the same box, just allowing for the paper to be in their own folder as a buffer against the acidic leather. Now significance does come from context, but of course you can always find new sources that add new layers and nuances to your understanding of how the items you have connect to your family and their stories. This very much happened to me in the case of considering Grape the Sames Mail Pouch. With the help of my colleagues here in St. Louis, I came to realize that one of the bays I regularly cross for years, there is a box with a record in the post office personnel files on my own grandfather. And inside are a number of new details. We learned he was using a 1940s Chevy as his main personal car when he first started delivering mail. He also still owned a 1931 Ford Model A. These are fun facts for somebody who always enjoyed his cars. One page is a special treasure that increases our understanding of family life in World War II home front. This is a letter from 1943 addressed to a supervisor, the postmaster of Maynard, Iowa. He had an interest in taking on a second job and wanted to demonstrate that this would not impact the time that he needed to complete his mail route. Because of the wartime labor shortage, well, some produce company will accommodate him in providing flexible hours so that he would not be expected to work until his mail route was finished. He also knew that his second job was important because they prepare poultry products that are consumed by the armed forces. Now for Wendell, unfortunately, National Personnel Records Center does not hold his military personnel file. It was lost 50 years ago in the Great Fire here in St. Louis. Now, if you also have someone whose record was lost in that fire, I do highly recommend that you take a look at the presentation that is part of this current series by Eric Gilgore on alternative sources for genealogy research for records that were lost in the fire. The National Archives does hold a number of other record collections that can fill out some of the information that was lost. Unfortunately for myself, I did have another disappointment, but this time it's temporary. Wendell's IDPF, his individual deceased personnel file, is actually still held by the Army. It hasn't been transferred yet to the National Archives, but it is expected at some point to come. You will hopefully have better luck if you're looking for records now than I did, but there are all very many other IDPFs and other records that are available. We did find something new to us in the records that are held currently and available from the National Archives. Our family has actually been mistaken over the years in believing that Wendell was lost in the famous Battle of Anjum. We realize he is actually lost in the Battle of Riva Ridge as the 10th Mountain moved to secure the northern avalanche in Italy. And reaching out to a cousin, Wendell's niece, we find copies of letters and you see part of one here that can not only confirm the circumstances of his death, but we learned that the day before that fatal attack, Wendell actually received a care package from one of his aunts. We were all crazy about that fudge, his friend wrote the family. So many more layers here add to the significance and reasons to preserve those toy trucks. But there is even more to this family story. While informally chatting with Ariana, she's the little girl in that center photo with Wendell and my dad, her twin brother. My sister commented that she understood that rural mail carriers had delivered telegrams for Western Union. My sister said yes, she knew her father delivered telegrams. In fact, she knew that he delivered at least two during the war, notifying the family that their son had been killed. For one, she knew that her dad went to the minister of the church, the family attended to go with him to be with the family when the telegram was delivered. The other telegram he delivered was for Wendell's parents, and I want to remember that day very clearly. Her father had left to do his meal route, and she had not yet gone to school.  So, suddenly, the plain old mail pouch takes on even more profound significance. It connects not only to members of my family to the toy trucks even, but it's something that can resonate with many other American families and how they experienced life on the home front during World War II. You can only imagine how many other mail carriers dealt with delivering telegrams in similar ways that my grandfather did. Now, hopefully these case studies have been something more than my bragging on my family. But the first thing to do in preserving your family collections is simply to determine what is meaningful, what supports the story of your family. And that is what you need to seek to preserve and make the priority. This doesn't mean that you need to toss out things that are low significance or perhaps unknown significance, like Aunt Magable's teapot. But you do want to focus on what is known to be significant and potentially even expand on that significance with new sources. After all, that's what makes researching family history so fun. Make sure you connect the things you want to preserve to sources, whether it's oral history, other items in your collections, or sources held in archives like the National Archives. Documentation will give your collections a reason to be kept and passed on to someone else. And do consider the possibility of contacting an archive to discuss donation of family collections. Many universities, state and local archives welcome collections of ordinary families. Collecting policies can differ, but do look at the handout for this presentation for a link that will explain more about this idea. Now, priorities for housing collections and potentially getting conservation treatment are going to be established by a mix of significance and risk. You could have something of high significance but low risk that you determine is a lower priority than something of low significance but fragile and at high risk. So how would this work? Let's take a look at how to survey. First, let's consider the stability of the item that you want to assess. Stability is the quality of resisting change and deterioration. Is it durable? Does it show signs of a potential inherent vice? And remember that that's meant to be the tendency material to deteriorate due to the instability or interaction of components. So you may have poorly made paper. You may have something with multiple components and the adhesive fails so that parts literally fall off. You have to consider items in terms of what is low risk, something that has no obvious signs of instability or fragility. Moderate risk will be items that have some wear, some deterioration, but seem quite stable, fairly stable at least. Or are they high risk? They may have significant deterioration already. Or it may simply be extremely vulnerable, especially if not protected, like glass or, of course, eight mables teapot. Next, we want to assess condition. What is the current state of your item? It may have no damage or minor damage but can easily be handled without needing a special support or housing. Now by housing, I mean like a box folder or slave, something that encloses the item being preserved to protect it and helps manage its storage. Now minor damage would be something that can do well when handled even without a housing. Moderate damage may need someone with really good hand skills if they're going to handle it as it is without some kind of support. So this would be something that would benefit from a housing. Severe damage will be items that simply can't be handled without having a high risk of causing more damage. These are things that really need protective housing. For a lot of paper items, this can simply be a sleeve. And using a matrix will help you determine your priorities based on risk and identify your order of priorities. Many of you can likely use these concepts informally and simply go through these ideas in your head and start lists of what you have under each priority of high, medium, and low and what their needs are. Perhaps there are some of you who prefer to record on a spreadsheet and possibly even score damage and stability on a scale like one to 10 and create a point system. However you decide, the goal is simply to help you determine where your time and money are best spent first. Okay, now where did significance go? You can potentially take the results of the risk assessment and do another matrix with significance if you choose. But primarily I suggest that you consider significance as the justification of keeping things as part of a family collection. It doesn't mean you have to discard an identified photographs or any of those teapots, but you may need to recognize that those things may have a lower priority in getting them treated and housed, regardless of how much affection you have for them. Now let's take a look at some specific examples and how we would rate them. Tears can make handling paper riskier, but this tear here is in the interior of the page. Tears on the edges of paper are much more likely to be accidentally caught while the page is being handled. So this I rate as low risk. It would benefit from a polyester sleeve or it can simply be unfolded and kept in a folder. Now here's damage that is far more severe. This has low stability. You definitely have to be very good in handling it without causing more damage. We definitely want to sleeve this for support and it could easily be traded by a conservator. Now here's a tip. The polyester sleeves can have a static charge and that can cause damage if there is resistance and you push a fragile page into the sleeve. But you can use a sheet of paper preferably acid free paper, but you can use a blank sheet of copy paper as long as you remove that paper from the sleeve once your fragile page is inside and placed inside the sleeve. Let's go to a video so you can see this in action. In order to place a page inside an L sleeve, which is sealed on two sides, you simply need to use one hand to open the sleeve widely enough to minimize static charge. Once in just gently smooth out the sleeve to remove air from it. Make sure all edges of the document are inside the sleeve. For especially fragile pages, like the one in the previous slide, using a sheet of paper such as an acid free perma life paper as an extra support will help safely move the page into the sleeve. By all means ask for a second person to help hold the sleeve open if handling the fragile sheet and opening the sleeve at the same time is too much for yourself alone. You can potentially use a support sheet on the front and back to sandwich or fragile page and slide it in as well. Once your page is inside, you can remove that support sheet from the sleeve. If you are using acid free paper and there is no text on the back of the document you are protecting, you can certainly leave the acid free sheet inside. It will act as a buffer and help draw out acids from the paper as well as stored inside the sleeve. Otherwise, you can remove that support sheet by carefully sliding it out while securing your fragile page inside the sleeve. You've probably noticed that it's the crease line on paper where tears and losses are most likely to occur. These occur at crease lines because deterioration can be worsened from acidity, humidity, temperature or light. These trigger chemical processes that can damage and weaken the fibers. And of course, this handling itself can lead to accidental tears at any part of the paper. Now paper is a three dimensional object. It's so flat we tend not to consider that. But in this micro photograph, we can see the hundreds of thousands of fibers that bond and interconnect to form a sheet of paper. So what happens when paper is creased and folded? The individual fibers are damaged as you see in that second micro photograph. When someone tries to flatten the crease by folding it in the opposite direction, more damage occurs on the opposite side of the fiber. Now some paper can tolerate being folded many times. Other papers will simply fail at the fold and tear. You will find that simply gently unfolding pages and placing them in folders will allow the creases to relax over time. Do be aware that it's common professional practice to leave some folds in place if the page is larger than a regular sized folder or sleeve. This avoids needing more oversized folders and boxes that can make storage extremely difficult. Never introduce a new fold to fit a page inside a folder or sleeve. Use existing folds only. You can interleave if you are concerned about the migration of transfer of assets. This example is from the mid 1800s and has shown no problems of the paper being acidic. It's cotton rag. It's not as bad as the later paper manufacturers in the 1900s. There is a stain of unknown origin that was introduced while the letter was folded and it's now tripled across the middle, but it's stable now. The folder will also keep multiple pages and the envelope it was sending all together. While the most fragile paper can be placed in polyester sleeves to protect it, don't feel that you need to sleeve all of your paper. In fact, not only can that get expensive, but it will increase the bulk of your collection so that you will actually need more boxes and your boxes will be getting very heavy. Now, if you want to smooth out your creases, I recommend investing in either a bone folder or a Teflon folder. As the name of the tool indicates, these were originally used to make nice crisp creases, but we use them here in the opposite direction to gently relax the creases. As seen here, you use the tool to gently relax the crease by running it over the crease with a very light pressure. The key here is to relax it, not force it. Using too much pressure will leave marks on your paper. This probably won't get the page utterly flat, but it helps relax the folds and any crumpling that's occurred to the paper. Immunification is something we commonly do in conservation labs, but we don't recommend this doing at home for anyone who has not had training in conservation treatment. The problem here is that some inks or other media can bleed. They might even sink. Some can literally disappear if they're that highly soluble. Some types of paper can block and fuse together, and photographs, especially their emotions, can be damaged if humidified. Mending as well can potentially become very complex depending on the paper and media involved. We do not recommend using any kind of tape with any kind of adhesive at all. We recommend simply stabilizing paper and polyester sleeves instead of attempting to treat anything yourself. Now let's take a look at some books. Now this is a book that started life as an account ledger for a family who farmed and raised livestock, but later it took on a new life as a recipe book. Lots of clippings were added and handwritten recipes on loose paper possess ephemera here and there. Now the spine covering of the book itself has been lost, but the binding is still intact and good. With all the inserted items, there is a mix of papers and some have yellowed and are likely acidic. However, nothing is really fragile or brittle. There are a few places where acid has migrated from a more acidic inserted paper onto a page in the book. And we class this as ranging from minor to moderate damage and a moderate stability. It really just needs some help with the rehousing of all the inserted material and perhaps a fitted box for the book itself. But first, remember we want to know the original order. We don't have to keep the inserts exactly where they were found and overstuffed in the book, but we do want to document where they came from. And in fact, in going through this book, there are recipes grouped by the person who passed on the recipe. That means that the neighbor named Daisy was in a different section of the recipes that came from me and Daisy. So keeping track of location can make a difference in identifying the inserted pages from the two different daisies. In the case of inserts and books like Family Bibles, it might connect an inserted item to a section or quote connected to what was inserted between the pages. Now there at the left bottom side photo is a paper file folder insert. These can be very handy in certain cases. I had mentioned earlier that if you sleeve everything in polyester, you get a lot more bulk and a lot heavier boxes. Similarly, if you use folders for every single point and something that's ever stuffed as this particular book is, you'd have a lot of bulk and a lot more expense. This alternative here is to use paper file inserts like you see here and group things inside the file inserts that came from specific pages. I can put five to six paper enter files inside a regular folder. You don't want to use these enter file inserts on their own. They will need the support of a regular folder. But for this book and it's many, many added recipes and ephemera, using the the inner file folders really cuts down on the bulk of housing the items and folders. Now here is another book and you can see that entire sections are falling out. This indicates that some of the binding sewing has failed. Like the other book, there are some inserted items that can be documented and housed in folders or perhaps even inner files certainly isn't as over stuffed as the first book. The simplest way to stabilize this book is to purchase a custom fit box that will help provide the support to keep the binding together. You can also consult a conservator if you wish to have the loose sections secured or even resumed, but a good box will always help keep things together. Now let's move on to look at some examples of photographs. This is an amber type, both daguerreotypes and amber types are case photographs. This one clearly has a lot of dirt and dust inside the case. Very important not to attempt to clean a case photograph like this. The image is extremely fragile and this requires special treatment. Now, no one not even a conservator can expect to have a stock of archival quality supplies on hand for every possible potential use. This amber type needed better protection when it was found. Making do with what you have available can be inevitable. But do choose wisely. Be sure the materials you use for boxes and padding are stable as you can find and are clean. Take care that any padding you use is not abrasive. This is a Civil War era photograph that is on a canvas. It has a lot of image loss and what remains is extremely fragile. This is definitely an example of something that you would never want to wrap in a fibrous cloth like a cotton cloth, which would actually potentially snag on the surface and pull away entire flakes easily. So extending our consideration of what kind of make do housings you may create do pay strict attention to the surface that you're trying to protect. If you were to wrap this, it needs a smooth tissue or paper. This too would definitely need a conservators consultation and treatment. But at the very least you can carefully box this to protect it until you can handle getting it to a conservator. Now, silver photographs are also referred to as silver mirroring are really fairly common for black and white photography of various processes. This is a chemical deterioration that is typically the result of poor storage, especially if the photo has been held in high humidity areas, or the photo has been in contact with wood pulp paper. The silvering is usually more striking and raking light than in head on view. It is damaged that can't be undone. You will want to be sure that you're storing all of your photos in a cool dry environment using sleeves can help store photos together without allowing photo emotions to come into contact with the civic paper or backings that can react with the photo emotion. For materials that you use to store photographs, you can find sleeves and envelopes that have passed the special photo activity test, the PAT at a number of archival suppliers. Now, it can be difficult in any cases to determine if you have mold or if you just simply have dirt or dust. While there can be some indications and looking at images do know that a conservator really can't verify that it is or isn't mold growth and from a picture of an item. There are just are simply a lot of assessments that we can't do without examination of the item in person. Now, this page is an example of a record that is held by the National Archives and has treated for mold. Now here in St. Louis where I work, we continue to do a lot of mold remediation as many of the records from the 1973 fire at the National Personal Records Center still need treatment. It's very important to take the possibility of mold seriously. It can be a health hazard. Sensitivity to mold can vary from person to person, but with more exposure you have to mold the more likely you are to become sensitized to it. If mold is actively growing, it will be moist and wet. If it is dormant, it will be powdery, but it can also be much more easily inhaled and that's where it becomes very problematic. I suspect that you have mold growing. You want to isolate the items from anything else that you have, especially anything in your family collection. You can bag it in a polyethylene bag like your freezer zip bag sold at groceries or at the very least box and store it away from clean items in your collection and in a dry and cool area. Because of the potential health hazards, I would strongly recommend making anything suspected to have mold growth a high priority for assessment by a conservator. Do err on the side of caution. If you are absolutely certain and have confirmed that you have dirt or dust and not mold, you can use a soft brush to gently clean the surface of papers and photographs. These are a few examples of brushes that can be used. There are a variety of animal hairs and a few synthetic hairs that can be used. Always be gentle and use the lightest of pressure. This particular photograph, by the way, is firmly attached to the mat and was cleaned without attempting to forcibly separate it. It may be possible that there you will be decleaning something that can easily be separated if it's in the mat like this, but do take care because once you've damaged something, it's not going to go back. Now, once you have assessed your collection items, you'll be ready to move on to implementing your plan. Again, environment and storage are the most important considerations. Never store your collections and addicts, basements, garages, sheds, any area where you can't control the temperature and humidity. Even when it's inside your house in a nice dry cool area, be sure that you're checking periodically to make sure that there are no leaks, no pests. Work to stabilize your most at risk items by finding the best possible housings. At the least, use clean boxes with no signs of damage, deterioration, or odor. You can work over time to improve the housings as best as you can. While having archival boxes and acid-free folders are ideal, know that keeping your collections in a stable dry and cool environment alone makes a tremendous difference in preserving them. A few things to keep in mind as you work on improving your housings and progressively going from good to better to best. As in any archive, you only have so much space. A big tip from those of us in the archives profession who have ordered the wrong size of boxes before, make sure that what boxes you order fit on the shelves you plan to use. You may also be considering boxing smaller boxes and larger boxes. You'll also potentially have things that need padding. You may have textiles or break-a-block objects, and these add to the bulk in space that you'll be using. It can be very tempting to mix things from different sides of the family in the same box because you're trying to minimize the use of space, but do consider the wrong term. If you expect that your collection would be split among relatives, you may want to be sure they are boxed separately, well-labeled and well-documented. I from one expect that there are things that will go to different cousins on different sides of my family. Now, what to look for when you're shopping for your housings, your boxes and enclosures. Again, be aware that archival and acid-free are not something that is a certification or a definite standard that's been tested for the particular product you're looking at. The things you do want to look for are the products that are being described as pH neutral. Lignin-free is important. Lignin is a natural component in the cells of plants and trees, but it can raise the acid level of paper if it's not removed during its manufacture. Boxes that are made with a buffer and that's typically calcium carbonate are good to use with most materials. There is a test for materials used to store photographs and that's the PAT, the photoactivity test. That's the only thing where there's going to be a certified standard and tests to look for for products. If you are interleaving with tissue, do be aware that there are some items that are recommended to use unbuffered tissue, meaning that they have no alkaline reserve and that some things are recommended to be used with buffered tissue. The ones that do have an alkaline reserve like that calcium carbonate. So you'd be looking to use buffered tissue with black and white photographs, most of your papers, but unbuffered for color photographs. Blueprints need to have acidity or else you lose the image and there are some types of fabrics, silk wools and leathers. These are things that actually need some acidity. Be aware that there are affordable machine-made boxes that can be customized. There is information in the handout that's part of this presentation. These can be wonderful for certain bound materials that need support, books that may have vulnerable bindings, albums or scrapbooks, things that need support. Boxes are truly wonderful things. They provide an extra layer of safety. If there's any kind of leak, they often take the brunt of the water and they will provide what we call microclimate to. For instance, if you keep your house dry and cool, but a storm knocks out power during the height of the summer, it will actually act as a buffer against that and stay a little bit cooler and drier inside. Now, if you've liked the ideas that have been posed in this presentation but are a little concerned about moving forward on your own, I have some recommendations for you to take a look at. The PSAP is a wonderful tool. This is the preservation self-assessment program. It's available online freely and it can help guide you in identifying what format you have and what kind of storage materials you need to use for that. So when you're trying to determine what to do with color photographs versus black and white, this is a wonderful source. It also includes things like audio and video formats and even objects. This comes to us from the University of Illinois. Now, if you want to understand risk assessment better, the Canadian Conservation Institute has a wonderful and accessible guide that's available freely online. There's also a book on creating family archives by Margot Newt that is published by the Society of American Archivists. You can find information on these and more in the handout for the presentation. Here are just a few general sources for preservation information as well, and you are perfectly welcome to reach out to me and preservation programs at the National Archives by email. I hope you have found the ideas and tips here useful and can use them to help preserve your own family story. And a final note, if the personnel records mentioned in my case studies are of interest to your own research, you may want to take a look at the website for the National Archives at St. Louis. Thank you for joining me today, and I hope you are able to use this information. Thank you again for watching. This ends the lecture portion of the broadcast, but we will continue to take your questions about today's topic in the chat. If you do not get to your question, please send us an email. Note that the presentation's video recording and handout will remain available on this YouTube page and our website. We plan future programs based on your feedback. Would you please take a minute to complete our short online evaluation form? At this time, I'd like to thank the genealogy series team who contributed to the success of this program. We are grateful for your work. And if you enjoyed this video, check out the Know Your Records program. We have over 100 educational videos on how to do research with us, including playlists for civilian service and U.S. veterans. In the autumn of 2023, the Know Your Records program is offering this schedule of sessions. We invite you to participate with the National Archives presenters and other audience members. Although this concludes the video portion of the broadcast, we will continue to take your questions in chat for another 10 minutes. Please stay if you have questions. Thank you for joining us for today's presentation. Hello, I'm Chris Neller, Executive for Research Services, and I want to thank you for joining this year's National Archives genealogy series. All session recordings and handouts are now available on our genealogy series webpage. I, too, am a genealogy buff, dating back to my first job at the National Archives more than 20 years ago. I loved seeing researchers' anticipation and thrill when they discovered something new in the records about their families. And I had a similar response when I learned that my great-great-great-grandfather was listed in the 1870 census as a huckster, working at the center market at the exact location where the National Archives building in Washington, D.C., now stands. We welcome your feedback. Please fill out this quick evaluation to let us know what you liked, what worked, and what didn't, and suggest topics for future sessions. We hope that you continue your journeys of discovery with us by visiting us online or in person at one of our research facilities nationwide. I also want to thank everyone who made this genealogy series possible, those who led sessions and those behind the scenes. Thank you for your participation in the 2023 National Archives genealogy series and your continued interest in the records maintained by the National Archives. We look forward to seeing you next time.


He won a Premier League with Cavalier and he was at more present at the time when they won, so he's won two. Ferreira thinking it towards a bad post, good delivery, good save, Bostar and then the follow-up is into the back of the net. From one Brazilian to another, Ferreira and just like that he gets his third of the season and the stands go wild. Mobile United half the lead and they're still in this one in the 75th minute. Well I did say early on that when Waterhouse is playing the way they are from open play. I think set plays were always going to be the best chance for Montego, they united to unlock this tub and Waterhouse defence and that has been the case. For the first time for Ferreira he has gotten some lift, some trajectory on that delivery. It was just too flat before that, two or three times before that but this time got the round trajectory and he latched on to the end of it. Ferreira and his now put in Montego Bay United and their fans in...


It's Vegan Via Desserts. What exactly is a smashed burger? It's exactly what it sounds like, a burger that's been smashed. That's good. That's good. Bon Ho Hue. Food trends come and go, just like fashion fads.  Never had plants taste like beef before. But how do you know which food trends have a chance to become new classics? Today on Stay Or Go, we're going over some of the newest trends, from smashed burgers to Bumbo Hue. They're happening around New York City and all around the rest of the country. We're gonna be talking about why they're getting popular, and then we're gonna share our opinion on whether these food trends are here to stay or go. Quick shout out to our sponsor, Magic Spoon Cereal. They are reinventing your sweet cereal that you had when you were a kid.  So here, Magic Spoon's solving that. 14 grams of protein, zero grams of sugar. It's grain-free. It's keto-friendly. It has four grams of net carbs per serving, guys. Coming in all your favorite classic four flavors. Chocolate, fruity, frosted, peanut butter. For me, I really like chocolatey cereal, and if you can make a chocolate cereal without any sugar and still have it taste good, that's impressive. Let me tell you this, man. The chocolate flavor is coming through. You can see it coming into the milk, just like any other chocolatey cereal. It tastes really good. Honestly, I can't tell that this doesn't have any sugar in it. So if you want to try out the cereal of the future, make sure you click on that link down below.  No questions asked. Make sure you click on that link, and thank you for watching. Last 10 years, but I only stick with the number one, the beef noodle soup. So today, we're going to check out BBH, Bon Ho Hue. Aren't you guys, we're in the East Village at Nanda. They specialize in Bumble Hue. That's their mainstay dish. Let's check it out. The marinade is not too strong, just smoothy. A little more spicy, but the taste is stronger than pho. Just beside the pho. We have arrived at Nanda. The Bumble Hue is here. Marco, this is your first time having it, right? First time? And let me tell you something. It smells delicious, and I cannot wait to indulge. All right, immediately, can you give us some insight into the average American, you know, Western person's perception? If they've had pho, but they're looking at Bumble Hue, what do you notice? I feel like for certain people, they get scared of different types of flavors. But as the years go on and as society's changing, we're adapting to different types of food. Guys, I've got to say, I'm not going to lie. I've been to Nanda here before and opened up two months ago. This is my favorite bowl of Bumble Hue on the entire East Coast. I like the broth already because I love that spice and it has like a coconutty flavor too with it. This is one of the main traits of Bumble Hue, is these pork knuckle right here, a pig's foot. I don't love Bumble Hue everywhere I go. I think it's a little bit more difficult dish due to the fact that there's more complexity to it. But this is my favorite one in the city. That's good, that's good stuff right there. Bumble Hue, as a trend for me, is a stay. It's going to take some time though, but I'm coming back here. If you guys have been keeping up with burgers in 2021, you guys know that the Smash Burger is super popular. It's actually originally a style that I believe is from the 1950s or 60s, went away for a while, then it popped up in Denver, then it popped up in LA and then now somebody had the idea to bring it to New York and make it a whole vibe. Guys, we're outside of Smash Burger, newly opened. As a film in this, it's only two days old and they got cool aesthetics. They got a really cool vibe. That's not Smash Burger, it's just Smash. Oh my God, that says Smash Burger is the change. It's just Smash, whole change. My bad, my bad. You know what? Let's go, you want to check out the kitchen. Yeah, yeah, let's go, let's go. All right, you know what? Yo, Nas is going to show us the kitchen. He's going to show us how to smash a burger. Let's go. What exactly is a Smash Burger? Smash Burger is exactly what it sounds like, a burger that's been smashed. Close to the patty. You're going to create a reaction. You're going to get a nice caramelized crust. You're going to have some nice lacy edges. Crispy patty cooks in about three minutes. That's the whole setup. That's it. Your burger cooks in three minutes. Fast, easy to go. Easy, man. It's the way you want after a late night. Now, I know that the Smash Burger got really popular in Denver, pretty popular in LA, but I think some questions remain about whether this style will be able to be brought back to New York City.  A Smash Burger like this, David, don't be surprised if it kind of reminds you of a chopped cheese. Guys, this is a double classic. Let's check it out. It is your classic 1960s, maybe 1950s burger flavor, but totally elevated. So what was really noticeable is the beef is crispy. He likes to call it lacy edges. And that is the thing about the beef that I noticed. So you guys know a few years ago what was really trendy and what was very Instagrammable was the super tall burgers that were stacked up high that you almost couldn't even hold or even take a bite of. I think some of that is dying down because honestly, at the end of the day, people are coming back to something that you can hold, something that's simple, something that is eatable. The eatability is very high. All right, Andrew. So what's your verdict? Is this trend going to stay or is this trend going to go? No. As far as the Smash Burger, I think it's here to stay. All right, you guys. The next trend that we're analyzing for stay or go is the proliferation of Cajun seafood boils around New York City. Now, this has been big on the West Coast, it's been big in Houston, you know Louisiana, but what do you guys know about this? I don't know too much about seafood. I usually just go to the boil and each year there's more and more seafood spots that are opening up and I'm excited to try it today. That's true. Hood Chinese spots are closing and in their place Cajun seafood. Yo, for a little while, we had too many Hood Chinese spots. It was like three on every block, so it was really cool to see them like convert to something like this. Cajun boiled spots. Marco, you got the flounder slider? Yes. Go ahead and go for that. Let's do it. Brooklyn Chris, you got the crab fries. I've never seen one. I've never seen crab fries before. I'm going to try these, man. This is going to be the first one. Really simple, but the crispiness to it, the taste is amazing. Wow. Yo, these are amazing. Yo, crab fries, man. I could have went with a little bit more crab even, but these are good. Of course, we cannot have the Louisiana style Cajun seafood boil without the shrimp po-boy. Really famous sandwich in Louisiana. Here we go. Not bad. I think a lot of people would be really skeptical about Louisiana style food outside of Louisiana, but I think they're doing a faithful reproduction. All right, you guys, this is the main event, of course, at any Cajun seafood boil is a Cajun seafood boil bag full of shrimps and potatoes and sausages, budan, crawfish. You guys, how do you compare and contrast this with that New England main style that obviously has been so popular in New York for so long? Well, first of all, I think that it's like a lot more economical.  And that's lobster inside a hot dog bun. For this, you can definitely feed a couple people and have a good time doing it. Italians, we don't eat crawfish. So today, I'm going to change that, but I don't know how to go for it. Do I just bite into it? Do I bite into like ear or like eyeball? Well, basically there's this point that you just got to split it. Your shoelace. Because I was about to just bite into it. Isn't it right here? Is it right here? Yeah, you got to pull the tail off first. So right here, we just got to disconnect it right here at the weak spot. Okay, okay. Oh, okay.  What? I'm going to bite just like that. First Italian to ever eat a full. Oh, Carl. Oh, oh. Damn, that is... Show them how you slurp. It's flavorful. Oh, my God. It is flavorful. It's like, it's a headgum. All right, you guys, for this huge trend of hood Chinese spots converting into, you know, Cajun boils, do you guys think that this is going to stay or go? This isn't going anywhere. This is going to be here to stay.  Yeah. You get a sandwich real quick. Or you can go and bring your girl, your friends, and have a whole meal. It's great. You could spend only 12 for lunch or you could drop up to like 60 a person. But if you spend 60, you're getting a ton of food. I think we're all in agreement, guys. I think that as far as Cajun food spots go, it's a trend that's here to stay. Our next trend on stay or go is brunch. Now, brunch has been popular in major metropolitan centers around the country for what? 10, 15 years, as far as the youthful brunches go. But that does not mean there's not an opportunity to reinvent it. That's why we're outside of pig and butter in the LES today. And Chef Sherry here is putting her own twist on brunch. They call it fresh, funky, cool. Let's check it out. All right, Sherry.  You guys just opened up a few days ago. Can you explain to the people how you're putting your own twist on brunch? So it's brunch all day. All of my creative twists from travels around the world, from Spain, Southern twists, Korea, and Mexican, just kind of crazy flavors put together. Mexican chorizo burgers, chorizo fries, with chipotle, crema, Chinese fried chicken waffles, beef burgers with flamed blue cheese and all this other crazy stuff. All right, you guys, we're at pig and butter trying their proprietary brand new reinvented bacon, egg, and cheese. Andrew, this is candy bacon. They've got Colombian ahi sauce on here, all types of stuff. I'll tell you this. This is not from your local bodega. In 2021, if you are not putting your sandwich on some brioche buns, you better have something else up your sleeve. That is one of, if not the best, bacon, egg, and cheese I've ever had. That is the most flavorful bacon I've probably ever eaten in my life. Do you want to love about this? They didn't try to do too much with it. They gave you just enough, I think nowadays sometimes there's this temptation. Let's throw pork belly, let's throw avocado, let's throw like seven different sauces. Sometimes you guys less is more. This gave me everything I needed, nothing that I didn't.  This is Chinese chicken and waffles, almost like a general sows or orange chicken, but chicken and waffles. This is so inventive. I've never actually heard of this before. Andrew, cut it up. So I'm looking at this waffle and I like it. It's definitely a little bit thinner. It reminds me a little bit more of like the Roscoe's chicken and waffle. So actually there is orange peel and different more like citrus elements in the waffle itself too to compliment obviously the orange flavoring of the chicken. Right off the bat, the chicken is super juicy. Sometimes on chicken and waffles, you know, everybody loves the flavor, but the chicken piece has got to be juicy and got to flow with the syrup and everything. Cook to perfection. If you take two things that you like and you put them together, you can't go wrong. Next up, we have something I've never seen before that this place is called pig and butter. Andrew, I'm assuming some of the main items that you use in a lot of dishes are pig and butter. There's bacon here, obviously on the chicken patty right here. We've got the egg, same brioche bun, clarified butter as some sauce. Man, I love the different layers between the tomato, egg, bacon and chicken. Let me just try to cut this in half. The dishes here, I have never seen them before myself. Wow. Layers upon layers. Yo, you got the whole animal farm. That is good, man. There's a lot of flavors. The blue cheese is cutting through really well. You're addicted to the blue cheese. I'm not. I'm not. Next up, we've got the Mexican chorizo fries here at Pig and Butter. They've got the shoestring, Mexican chorizo right here. They've got a homemade crema. And then we've got the egg and everything here. This, ooh, runny, real runny. Oh, man, Andrew, you know, I am a fry. Guilty. You know, my doctor doesn't like it, but I'm in the fries. When you think Mexican fries, you think carne asada, super fries, more like that LA San Diego style. But this is really bringing it with that sour hit from the chorizo. It's almost like eating the inverse of like a papaya salad because the shoestring fries kind of take on that shape.  So I actually like that form a lot. That's crazy that you compared it to a Thai papaya salad. But I see what you're saying. All right, so our next two trends that we're going to be discussing in stay or go is actually the bacon-egg cheese and the tamale. We're outside of Factory Tamil, and that's what they're recreating. They have more like modern fusion tamales that they're trying to serve to, you know, the masses out here. And then also they do like an elevated bacon-egg cheese. I'm intrigued. I never had a tamale before, and I'm a native New Yorker. So it's in my DNA to eat a bacon-egg cheese every morning. All right, so this one's a $7 brioche bun. Nice, you know, very tasty bacon-egg and cheese. BEC, let's do it. Let's check it out. Definitely before we open Factory Tamil, last thing you would come to the city for was tamales. And I think once we opened up, people saw that, you know, especially being all-natural and, you know, tamales, people want to come to the city now to get our tamales.  Sometimes they bite into the corn husk and we're like, no, don't do that, man. It's a Mexican dish that's so popular yet so unknown.  And I think that's something to look forward to. All right, when we're talking about trendy foods, here at Factory Tamil, they're switching it up. Now I can't say that it maybe has a lot of Mexican flavor in it, but they're just doing it differently. This looks so different, but it smells like, I've never smelled a bacon, egg, and cheese like this before. So it actually has the elements of a real sandwich. It has the chipotle mayo, and then it has the mixed greens and the tomato. Ooh, it just smells fresh. Mexican bacon, egg, and cheese. Oh my God, glove. This has so many more elements than your regular bacon, egg, and cheese. It has avocado, mixed greens, tomatoes, chipotle mayo. It almost is tasting like something else, but I gotta say, man, I'm feeling this a lot. Oh, this is amazing. All right, question, Marco. The trend of souping up and upgrading your bacon, egg, and cheese is a stain or going. It's a stain. It's a stain. It's a stain. All right, so our second item here at Factory Tamil is the New Age tamales. They're hitting the city. Usually it's hard to find authentic tamales in the city. Here in my hand, I have the poblano mole one, which is very traditional, and then you got the bacon and mozzarella one. How do you eat it, though? I need to go, uh, no, no, I think we can eat it on a plate, but let's just take a bite, man. This is a hand food. It's New York. Yes, sir. We gotta keep it moving. That's it. It's definitely my first time ever having it, really good. Definitely different from, like, a taco, but really, really good. The cornmeal is made fresh here. The mesa, it's, like, grinded up, and honestly, this is really nice to eat. This is definitely one of the best tamales I've ever had in my life. Is it a stay or go? I'm gonna go on the go with this. Not that it's not bad. It's really, really good. I just feel like us New Yorkers, we love our tacos. You can't deny a taco. Okay, so they gotta get through tacos first. Get through the taco first, and then we can talk. Either way, if you guys are looking for a good tamale in the city, you come to Factory Tamal. They got two locations. Let's go. All right, our next spot on Stay or Go, we are outside of Bamboo in Chinatown, and we're having some authentic Vietnamese desserts. Of course, we got coconut water and coconut milk ones. Marco, what's your experience with Vietnamese food? So the last 10 years, I just have Viet Phu. I never had the dessert. I mean, I'm lying. I had dessert, just a green tea ice cream, which is... Yeah, green tea, it's not a traditional Vietnamese dessert. You've never really had coconut water? You've had it on the box. I had the box, not like this though. And I certainly never had coconut milk, but I like this already because it has Italian flag colors. All right, so we're gonna try it, Marco. I wanna get your thoughts on whether you think that this could be an overall popular trend in New York, or maybe it might have to only exist, you know, in Asian areas, like Chinatown. Of course, you have your pandan jelly, you have your fresh coconut slices here, you have basil, we got the longan substituted with the lychee of course. So fresh Vietnamese desserts. So refreshing, man, I love that. Wow. One of my favorite drinks in the world, man. Remember like the old Asian candies they had, where it was very jelly, you open it up and you just like... It was very jelly. Yeah, no, you're talking about the lychee cups. The lychee cups. You've had that. I've had that growing up, yes. I grew up in Chinatown, guys. They do have something similar in here, but it might be made up of pandan instead of lychee, but I mean, I think there's lychee jellies in there too. What do you think the average non-Asian who did not grow up in Chinatown might think if they drank that? I feel that us white people want to be really healthy freaks now, that they're going to see this, and they're going to see that it says coconut water. They're going to like this because it is healthy and it looks like a vegan option drink. All right, the other drink I have to have you try is the coconut milk one. This is the fruit addict. So it has coconut milk instead of coconut water. It's going to have pandan jellies. It has jackfruit. It has red tapioca. It's way more colorful. Wow. What do you think about the average non-Asian in New York City? Are they going to mess with that? Hell yeah. That's really, really good. All right, so whether this trend of Vietnamese desserts is going to stay or go, Marco, you are saying stay. 100% say. I think that it is going to stay, but more within the Asian community. I do think other people need to be exposed to kind of the tropical, fresh flavors of this. It might just take a little bit of more effort for people to try it. So that's all I'm saying. The buy-in's a little high, but man, again, guys, shout out to Bamboo Desserts right here in Chinatown, New York. I just hope some hipster in the West Village doesn't rebrand this drink until like the vegan coconut milk drink and it's going to be like $35 for this thing. That's what I don't want to happen. Get it first here in Chinatown, man. Get it in Chinatown. Support your local business. Somebody is going to brand it and go hard with the vegan aspect, but Bamboo is the real deal.  It's a plant-based chocolate spot. This is very, very 2021, man. What do you think about plant-based chocolate? I never had it before. So I'm intrigued and I'm used to just eating my Reese's Pieces, my M&M, so this is going to be a cool treat. So plant-based chocolate means that there's no dairy in this. So I think it fits on the street because in the East Village, everything's trendy. There's a lot of vegan spots, so it's very fitting for the area, but one of the owners is in there. So let's go talk to him and find out more. I love vegans. I love vegans. Yo, you said that with so much conviction. I almost believed you for a second. All right, so we have the top four flavors from Costco, which is the new plant-based chocolate shop over on the street, guys. They use a lot of like coconut milk and other things, you know. They said that the process of making non-dairy chocolate, it's not super complicated, but you can make, you know, anything vegan nowadays. So this is the pistachio saffron, yo. Let's do it. That's sweet. It's good. That's really good, actually. No, no, it really is. I could definitely taste the pistachio, but that coconut. Okay, next up we have the marzipan, which is essentially like an almond paste. I like the pistachio a lot better, but that's not bad. Still good. Yeah, definitely good. All right, next up we got the yuzu, which is of course the Japanese fruit, also in Korea known as yuzha. Let's go. That's a funky taste right there. Wow. Pretty good. You know, I'm converting, you know, into my vegan ways. I'm converting solely, but shortly. All right, last but not least, we got matcha cream. Let's do it. All vegan. Very, this was the most different taste, I think, out of all of them. Yo, you know what it is? Beyond their actual chocolate, the fillings are really good. Yo, absolutely, yeah. Ultimately, I mean, I'm not a chocolate aficionado. I can't tell that that's actually plant-based chocolate. I just think it's like slightly dark chocolate. Yeah, I agree with you, because if you wouldn't have told me this was vegan, I would have just been like, all right, let me shower down. So as far as this trend of plant-based chocolate, staying or going, what do you think, man? These days, everybody's a vegan, and I might be a vegan too one day, one day too, I might be a vegan seriously. So I'm going to go stay. All right, so I'm going to say stay, but in the long term, because I think that plant-based stuff is actually popular. And of course, plant-based meat is like the number one thing to get popular. But I think chocolate will be like the last one. And when we're talking about a confectionary, it's a candy. So I think that's going to be the last thing that people really are pushing to make vegan. But of course, I mean, the fact that this spotter opened up, I do think they got to make it cheaper, because that's pretty expensive. $3 a piece is quite pricey. It's pricey, it's pricey. But hey, again, if you guys are into plant-based stuff, I mean, their fillings there are really good. So check out Casco. All right, you guys, everybody knows that the Nashville Hot Chicken Sandwich has taken over Los Angeles. Andrew, it's starting to get a foothold here in New York City, but it is not as popular as it is in LA. Yeah, I would say anything that revolves around spicy chicken, it is more popular in the South and the West Coast. But in the East Coast, they have a lot of chicken sandwiches. They don't have a lot of spicy Nashville ones. David, you have the spiciest one they have. It is dipped in hot red oil and with a dry powder on top.  And then this is actually a plain joint. No spice at all. Just pepper. Let's see if the Nashville Hot Chicken Sandwich is a trend that's going to stay or go in New York. Oh my God, it is spicy. Theezy. Yo, this one's good for a plain one. The pepper and the coleslaw is really coming through. I'm enjoying this one a lot. You know what I love about it though? It is chicken thigh. You can see that it's dark meat. Dark meat always tastes better, guys. I don't care if it has vein or blood or it's fattier or has more ligaments, whatever. It tastes a lot better. Let me try this extra hot spicy one. I'm going to maybe say that the non-spicy one's even better. Yo, this is good. Straight up, this is one of the best chicken sandwiches I've had though. And I've been eating a lot of spicy chicken sandwiches lately. Wow. This sandwich has a really strong, like, cookout vibe. It kind of tastes homemade. I think for a non-spicy chicken sandwich, this is relatively better than this. Now, this is not a bad sandwich at all, but I've had better spicy chicken sandwiches. I haven't had that many non-spicy chicken sandwiches better than that. Yo, I've got a pretty crazy take on stay or go. Is this trend going to stay or is this trend going to go away? I think that this trend, as a national United States North America trend, is here to stay. But as far as New York City goes, I think it may struggle to get a foothold. You've got halal food, pizzas. You know, even tacos are coming up right now. I just don't know if there's space in New York City for the national hot chicken sandwich, but nationally, absolutely. I'm going to have to slightly disagree with you. I think people in New York, they like Sichuan Malaya flavored things. I think it's just a matter of time before they get onto the spicy chicken sandwich. I know New Yorkers, they like strong flavors. So I think they're going to go for it eventually. It may not be ever as popular as it is on the West Coast, but man, I think, yeah, yeah, spicy chicken sandwich. I think this is here to stay. What you guys are witnessing is the invention of American poutine. Oh, what's this, a boot? Oh my gosh, look at this. All right, David, what's American about it? I see the cheese curds. I see the gravy. Of course, they have the chopped up bacon. They got the little sour cream and your scallions. Now, I'll tell you this, guys, American poutine is something I've been waiting for for a very long time. I personally love poutine. Yeah, it is true that other than, like, kind of the Mexican super fries, which kind of has like carne asada beans and guacamole and stuff like that, there's really no wet fried dish that's really popular in America. American poutine. It actually does taste like some interesting mixture. It doesn't fully taste like a baked potato. It kind of takes the best elements of a baked potato and the best elements of fries, and it's like a crispy baked potato. American poutine. As a trend, is it staying or going away? Oh man, I'm pretty torn because I hope that it stays. I hope that there's an American poutine chain that emerges, but I just don't know if it will. I'm not convinced that this is going to stay around because I know a lot of Americans who don't want to eat like saucy fries, whether that be kind of your Mexican super fries or poutine. You know, so I'm going to be honest, I'm going to say it's going away. But you know what? Who knows? The future is different, but it's coming.  Do you actually partner with somebody from LA, the San Gabriel Valley, the 626 to bring this product to New York? That's right. So the original store is out in Rosemead, California. We've been there for over five years now. So we thought we'd bring this concept over to New York and see how we do. I'm not going to lie. I never thought that Rosemead, California would be a brand out in New York that meant something. But you're making it mean something, man. That's it. You know, it's always West Coast vibes and East Coast vibes. Everyone on the East Coast wants to be on the West Coast. Everyone on the West Coast wants to be on the East Coast. Thanks. What's been great is just hearing the feedback from people saying, wow, I haven't had sugar cane since I was back in Singapore. I haven't had this since I was back in Egypt, India, and just bringing everyone back to their home country. It's just a great feeling. And I think it was really cool that you said sugar cane is like a multicultural thing. It's not just from Asia. Why do you think it took so long to bring it out here? Is it because climate or what is it? Well, it's just a raw sugar cane itself. Yeah, I think about a pound or two pounds makes one drink. Yeah, I just think about just lugging that around and thawing it and maybe being able to care for it. All natural products. So you do have a window, no preservatives in it. So there's a lot of moving variables to it. OK, so this is not an easy product to bring to New York City. Definitely not. Specifically fresh canes, whether it's an NYC or Rosemead, this is my favorite drink that I discovered in the past 12 months. In terms of this trend staying or going away, Andrew, I think this trend is here to stay. People just got to try it. Once they get over that hump, man, I think it's going to take off. I could see a lot more restaurants serving sugar cane and maybe they're not even doing it fresh. They might be buying it from people like you, Winsley, you know, that are bringing the actual sugar cane in. But I can see this being on the menu at a lot of restaurants in the future. I think fresh sugar cane drinks are here to stay in New York City. Our next food trend on stay or go is the Tres Leches cake. Now, I know this is originally from Mexico, but the owners of this particular Tres Leches store are Dominican. Now, David, I think this is important because Tres Leches has been increasing in popularity over the years. Previously, you would only get it at the Hispanic bakeries, you know, the Dominican spots or the Mexican spots. But now here on Orchard Street in the LES, they have their own Tres Leches cafe where they only serve Tres Leches cake. And I've seen all types of customers here, so it goes to show you that the Tres Leches trend is really reaching outside of the Hispanic community. Everybody's enjoying it. Let's check out the different varieties that they got. All right, you guys, we're at Tres Leches cafe. You can take a look at the passion fruit. We have a flan de coco, a.k.a. coconut flan. We have a passion fruit Tres Leches. And of course, we got the Cuatro Leches, which is kind of mind-blowing to a lot of people because what's the next progression after Cuatro Leches? Cinco Leches? It's like five milks. I think the thing that makes Tres Leches really, really dope, it's actually sitting in like a pool of its own juices. I think that's the best feature of it all, man. Let's go into this. I've never had a Guava Tres Leches. Yo, I love how the cake really holds up.  What are you talking about, man? Passion fruit guava. Yo, this is really good. It's a very dense cake. I gotta take one more bite. The passion fruit comes through more on that one. Definitely try that one. I'm gonna give this one a five out of five. A Cinco out of Cinco. All right, you guys, for round two here at Tres Leches Cafe, I've actually got the original Latino dessert, the flan. Yo, look at that. They have kind of like a, what is that in the middle? Like an egg yolk? Wow. Let's just check it out. So the fourth milk you guys might be wondering in this Cuatro Leches is like a caramel dulce, I believe. Wow. I'm getting some caramel vibes, but man, as far as the cakes go, guys, come here and get the passion fruit one. Come here and get the Cuatro. So do we believe that the trend of specialty Tres Leches cake shops will continue? Is it here to stay or go? I think that the trend will stay, but I do think in the future, we're gonna see vegan Tres Leches because you know, milk is an animal product and you know how the vegan trend is going. I'm just saying they're gonna have to come out with a soy milk, oat milk, Tres Leches. I don't know. But I would imagine it's coming somewhere in the future. Oh, my bad. They have one coming. So yes, they're on trend. They got it. Next up on our 2021 food trend crawl, stay or go is the Espresso bar.  You know, you got everything from super old school 1960s to Starbucks, you know, old Starbucks, new Starbucks, Starbucks Reserve. But we're talking about 2021, Andrew. We've arrived at the Espresso bar. Behind us, this spot, Velvet Coffee, they actually feel more like an art house or art gallery with an Espresso bar in it rather than just a regular coffee shop. It's difficult to describe the vibe inside of an Espresso bar. You gotta take a look for yourself. All right, we're here at Velvet Brew. I'm here with Milan. How would you describe how an Espresso bar is different than a coffee shop? An Espresso bar focuses more on the coffee. It's more of an attention to detail. You would definitely see a real Espresso bar in Italy or in France, you know. Mostly, it's just the ambiance that it offers, you know. So it's mostly just like the atmosphere that people would want to try and resemble. All right, you guys, this is my very first cup of coffee that I've ever had from an Espresso bar. Andrew, they were telling you that the concept of an Espresso bar, more like a bar-like vibe but serving coffee only, is really a concept from Europe that people are attempting to make popular in the United States now. Yeah, he said that trying to be just purely an Espresso bar probably wouldn't fly as well in America because you need other items like pastries and stuff. But the traditional Espresso bar in Europe, they're not going to have snacks. So here I got the velvet brew. This is their coffee. It's like a vanilla latte with oat milk with like some extra sugar blended in. David, you have a cappuccino. Okay. All right, I will say I did enjoy the interior of velvet brew a lot. It kind of has this French fashion boutique type vibe to it. But as far as this trend of Espresso bars taking over the coffee shop in America, stay or go, I'm going to go with go. I think this trend would more go away than it would stay. I do agree with you in the extent that I don't think people are going to be popping up Espresso bar after Espresso bar. But I do think the few Espresso bars that there are like velvet brew, I think they're going to do fine. I just don't think there's going to be a bunch of them. There is probably not a single food that New York is more synonymous with than the slice spot. Yeah, you can get them for a dollar. You can get a slices for $2, $3. Obviously, usually you get what you pay for. But listen, guys, it's 2021. This spot behind me, Doe Pizza, just opened up this week. And let me tell you this, they have a fig and bacon pizza by the slice. Now that is something completely new to this area. For the longest time, you could only just get, you know, very standard issue flavors, which I think are fine. A lot of people want those. There's a reason why people mostly carry the standard issue stuff. But fig and bacon had essentially a slice spot. All right, you guys, we are looking at the fig and bacon slice here at Doe Pizza. Obviously, like we said, guys, any new spot in 2021 is essentially just going to be doing something different, thinking different. I mean, fig, a lot of people call this a fancy food. Let's see how it tastes on pizza. As far as my opinion on this goes, I like it. I give it a four out of five. It tastes like an English muffin with a little bit of cheese, jam, butter. I think it ultimately boils down to the location and the demographics. And even if this is like two, three streets up north, it might be a little bit more hipster and it might work. But down here in the nitty gritty, it's a 50-50. Andrew, you are taking a look at a pistachio Nutella cream slice right now. And this is from Zazzies. It's a plant-based, not vegan, but they do have vegan option pizza spots here. So I feel like this is just an update to your old school New York pizzeria. It's very, very rare to find a dessert pizza at a slice shop. They make this Nutella slice fresh. I've seen them. They cut the crust in half and then they smear Nutella on half of it and it's like a sandwich. That's good. For somebody with a sweet tooth like myself, I love that Nutella slice. Andrew, this is a plant-based panzerati. Woo! So let me say it guys. I never thought I would hear that phrase before. The main chef here, Dominic, he's this big Italian guy we talked to him in a previous video. He's really trying to bring some authentic Italian snacks to the game, you know, to a slice shop. That's why Zazzies is doing things a little differently. All right. It's like a gigantic fried empanada. That is a gigantic fried fluffy empanada. David, when it comes to the dessert slices and dessert Italian snacks, you think the trend is staying or going. I want it to stay because I really like it. I order it. I would actually sometimes take it over a normal slice. If they were able to make a dessert slice that could sit there next to the other slices, dessert slices might stick around and some people might buy it. But I do not think that them making the Nutella slice fresh every time for every customer is efficient. That's why I don't think the trend is going to stay. All right, you guys. That does it for the first edition of our Trending Foods, Stay or Go. Like we said, you know, regardless of whether we believe a trend is going to stay or go, it's ultimately going to depend on a couple of factors. Number one, most obviously, how much people like them, but also the marketing, the location. And it also goes to show you that just because something is trendy in one part of America, doesn't mean for sure it'll be trendy even in New York. Let us know in the comments section below which of the foods that we tried in this video you think are going to stay and which ones are going to go and what food trends you predict are going to be up next for 2022. Hey, man, doing this video did remind me again how trendy New York City is because you cannot necessarily get all these items in any other city. All right, you guys. Thank you so much for watching. Make sure you turn on your notifications, hit that like button. And until next time, we're out. Peace. Peace. Whoa, what's this, a boot? Probably in Europe.