Hive at 55 – Common Theme: Food?
Here at the Hive we are definitely getting a variety of members. We’ve seen start-up companies, the occasional journalist, a lot of freelancers, and some small business owners who need last-minute conference space. These types of members offer a lot when it comes to networking, collaborating, and sharing resources.
But this week the Hive has a new member who offers more than business relationships – a bakery! That’s right, the Creative Marketing Director for a small, wholesale bakery will be working out of the Hive from time to time. She made a grand entrance earlier this week by treating us all to two boxes of delicious chocolate chip cookies. The coworkers here at the Hive have been hovering next to the cookies, emanating joyful sounds that testify to the tastiness of the treats. Now the members of the Hive are eager to know when Baked Invention/Sweet Chemistry will be dropping off that next box of cookies, brownies, or other treats, as they grow their business in Lower Manhattan. Stay tuned — we’ll post more information as their business develops!
In other food news, our second Member Lunch on Monday featured a great spread by Harry’s Italian, including baked ziti, eggplant parmigiana, chicken francese, salad, and Italian bread. Hive Member Garry Golden presented a discussion on the Future of Work to an interested crowd which enjoyed a pleasant meal and stimulating conversation. A few non-members came to the Hive for the presentation and the lunch, so they caught a glimpse of our great work environment. We will be hosting the next lunch on Monday, March 22, so mark your calendars for another delicious meal.
To continue my food-centric post, I visited Ulysses’ Folk House on Stone Street for their Monday Lobster Night with a group of friends, and we were all impressed by the value and freshness of the crustaceans. And for those beer lovers out there, did you know Ulysses’ has a cask keg? Well they do, and I enjoyed a fine Otter Creek Ale. I was impressed by the general beer selection, and the knowledgeable barkeep correctly described the cask process to my friends!