VOLUME 27, NUMBER 9
OCTOBER 9-OCTOBER 22 2014
DOWNTOWN SUBWAYS AWASH IN CASH FOR FLOOD PROTECTION
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BY DUSICA SUE MALESEVIC
resents the broader Chinese snack tradition that often relies on the innovative use of ingredients and a cultural fixation on eating, he said. A common Chinese vernacular greeting includes a question: have you have eaten? Acquiring the necessary permits to sell bubble tea is relatively easy compared to other business types, Chen added. “They do recognize one thing,” he said about Chinatown business owners. “Bubble tea has a nice profit margin to it.” Innovation accompanies the increasingly competitive local tapioca milk tea market, he said.
he Metropolitan Transportation Authority has received $301 million in federal money to fortify Lower Manhattan subways. More than 500 street openings — stairwells, elevators, escalators, sidewalk vents, access hatches and manholes — will either be capped by fixed or deployable covers, according to an announcement last month by Governor Cuomo’s office. These necessary street openings are where water can flood in, which is what occurred during Superstorm Sandy, Oct. 29, 2012. Lower Manhattan was deluged with water when Sandy hit and its stations were among the last to reopen. The M.T.A. is considering several different prototypes of manhole covers and deployable covers for elevators and stairways, M.T.A. spokesperson Kevin Ortiz wrote in an email. Possible options include a deployable sidewalk vent cover and two different manhole covers, one that has depth like a round baking pan and another like a solid tire with a handle jutting out, pictured in an M.T.A. report to Community Board 1 from late last year. Other protective measures, said Ortiz, include $112 million for substations, which houses the machinery that powers the subways, $20 million for internal stations, $ 64 million for equipment and $24 million for pumping capacity. The money will go primarily to
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Downtown Express photo by Zach Williams
Renata Anorsdottir with a cup of bubble tea.
Bubble Tea: No bursting the drink’s popularity BY ZACH WILLIAMS
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nne Pappenheim of Oxfordshire, England came to Chinatown for a different kind of tea Monday afternoon. She took it with milk, sugar and plenty of black tapioca balls at the bottom of her domed plastic cup. She had never drunk bubble tea before this week, but a classmate from her university days would change that by bringing her to Ten Ren’s Tea Time on Mott St. “I’ve been told it’s an experience not to be missed,” she said as she turned her attention to the matter at hand. “That’s lovely,” she said of the cold, vanilla-flavored drink in her
right hand. Call it tapioca milk tea, bubble milk tea, boba (pronounced “ball [without the L sound] bah”) or zhenzhu naicha (“jen jew nigh cha”) . Within the last 30 years, the drink has spread from its native Taiwan to Chinese communities throughout the world. A dozen or so businesses devoted to it are within a few minutes walk from Columbus Park in Manhattan’s Chinatown. While their products taste quite similar, businesses distinguish themselves through ambience and the pace of life patrons desire as they satisfy their sweet teeth. Wellington Chen, executive director of the Chinatown Partnership, a local business group, said boba business is hot. The phenomenon rep-
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