Archestratus Books & Foods

OCTOBER EVENTS CALENDAR OCT 1Chile Pepper Festival @ BBG OCT 1Birre Ballz Happy Hour OCT 2Archestratus Birthday 1... OCT 4Cookbook Club: The Taste of Southern Cooking OCT 5Craft Table OCT 6Blue Plate Special OCT 8Birre Ballz Happy Hour OCT 12Drawing Table OCT 13Pizza Night OCT 15Birre Ballz Happy Hour OCT 19Game Night OCT 20Blue Plate Special OCT 22Birre Ballz Happy Hour OCT 27Blue Plate Goes Vegan OCT 28Out for Drinks with Orr Shtuhl, Episode 2: Wood OCT 29Birre Ballz Happy Hour OCT 30Roof to Plate Pizza Night See more

THURS OCT 22 is #archestratusBookBookClub Every six-ish weeks we read a new memoir, a collection of essays, novel, or anything else we find interesting that somehow, in a big or small way, relates to food. Then we discuss. Read through Our Lady of Perpetual Hunger by Lisa Donovan this week and join us in our virtual space on OCT 22ND! If you’d like to know about events like this one, sign up for our newsletter at archestrat.us Current BookBook Club titles are 20% off ta...gged. About the book: Renowned southern pastry chef Lisa Donovan's memoir of cooking, survival, and the incredible power in reclaiming the stories of women Noted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. "I do," Kennedy said, "Stop letting men tell your story." OUR LADY OF PERPETUAL HUNGER is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. Donovan's love language is hospitality, and she wants to welcome everyone to the table of good food and fairness. Donovan herself had been told at every juncture that she wasn't enough: she came from a struggling southern family that felt ashamed of its own mixed race heritage and whose elders diminished their women. She survived abuse and assault as a young mother. But Donovan's salvations were food, self-reliance, and the network of women in food who stood by her. Just show up!

IT IS UP. Last weekend we all raised over $2,000 on baked goods together and then we went ahead and donated it to @forwardmajority to aid in the fight for those molto important senate races! Let’s do it again this weekend, si? THE OCT 18th FUCK THIS! A bake sale for BIDEN IS UP. Link in bio! This week we’ve got berry scones from @jessiesheehanbakes , chess pie and tortillas from @yellowrose.nyc , millionaire’s shortbread from @merkurtz , Rice Krispie treats from @ra...isinporpoise , gluten free sourdough buns from @knead_love_bakery and soooooo many more delicious things from our incredible community of bakers @theosoldout @elenabird @brittanyokeefe @tierneymuir @kyra.bailey @scottcioe @meloftheball @annakgill @lynnasbord @katiebourgeois @tpbakes @dawnrwilliams00 @melissafunkweller @incognico @lexicola @m00dyf00d @hungermakesmebakery @clairehearnmcginley @elizabethcaruso Si, all that exists is a vast interweaving!!! See more

THE FIRST BAKE SALE IS UP! We are pre-selling everything online in preparation for a safe and organized pick-up sesh all day on Sunday. Email [email protected] if you are interested in participating and click the link in the bio to BUY/DONATE! Thank you, everyone!

Ciao :) WE HAVE NEW TOTES + TEES from our friend, neighbor and favorite artist person @danielzender . We feel EMOTIONS around this topic. We LOVE his art and getting to know him over the last five years has been one of the most kismet things to come out of Arch. We would be so honored if you would tote our totes and not tease our tees, but fully lean into having them on your good skin moving through this crazy world. THANK YOU in advance. Link in BIO.

FIVE YEARS AGO TONIGHT we opened the doors of Archestratus. My papa loves to talk about how there was a huge hurricane that evening. How, even so, the place was jammed packed with so many loved ones. My brother likes to talk about how I made homemade cannoli of which he ate many many. Nonna says ‘it is what it is’ no matter what the topic. I like to talk about how at the very end of the night the staff all stood around and ate ‘tomato potato’ for the first time over the stove... with their hands. They all loved this incredibly personal simple food of potatoes boiled in tomato sauce for many hours. I can’t say I knew, but I hoped things were going to be ok if I could just share the things closest to my heart. And then you all showed up. The best part of these five years has been growing up with all of you. Meeting you. I love you and I hope you know who you are. I couldn’t fit you all, so consider the picture of @johnnydepp on Italian television lost and just trying to make it in this world all of us. Thank you all so much for everything. You have given me so much joy. You have made my dreams come true. This isn’t sappy shit, these are FACTS. It is simple: Here’s to five more. Beyond these four walls. Whatever they may bring us. We always have each other. See more

SAVE THE DATES. We are putting together 3 BakeSalesbefore the election. HELP US RAISE MONEY WITH PIZZAZZ, HUMAN TOUCH, AND ADDED BENEFIT Sunday, October 11th... Sunday, October 18th Sunday, November 1st Expect goods from the long and blessed list of incredibly talented friends of Arch, as well as a ton-o-cookies from us. ALL of the money will be donated to @biden.harris2020 @forwardmajority and Fuck Gerry(mandering). Pick-ups will be between 11 and 6p on those Sundays and very friggin organized. Baked goods will go on sale on the website each Tuesday before the Sunday. Via the website you can get to know the bakers, their goods, and a way in which they are staying activated and coping with life under the demon. Interested baker parties: please an email to [email protected] All bakers will be using gloves and masks. (The power rests within us to transmute the darkness into light, etc.) With love, p and arch

Ready / Not ready

Arancine incision! Today we’ve got salmon/ ricotta or carrot top pesto / mozz or vegan spaghetti / garlic. Eat them far off in the distance. #archestratusarancine #arancinemusic

This is what happened with ShopKeep: The pictures above are of Shopkeep collecting a loan balance of $14,110.66 from our account over the course of 17 transactions in one Friday evening. (Full pics are in stories.) We have been using Shopkeep’s POS services since we opened in October of 2015. We have never missed a payment. A few years ago, we took out a loan with them and paid it back in full. Last year, we took out the same type of loan where payments are made through small... percentages of customer transactions. When the pandemic hit in mid-March, I (now alone at the shop) was forced to expand our online offerings with Shopify, a different POS company. No payments could be made physically in the store. It was not safe. At that point, Shopkeep did not offer any online capabilities and wouldn’t until April 28th, at which point I had already been selling online for six weeks and had been doing the One-Stop Contactless Shop of the Highest Order for 5 weekends. If I did not expand my shop on Shopify we would have permanently closed. Period. We reopened our doors on July 11th, 2020. Apparently, Shopkeep took note and tried to contact me around that time solely via my personal cellphone at a time when I was incredibly busy. They never once called the store or sent an email discussing renegotiation. They claimed I disappeared, but I was still paying them for a monthly membership. Because they saw I was taking payments through a different POS system (the same one that is currently saving my business through the v current pandemic), 12 days after we ‘reopened’ they decided it was correct to take out the entirety of the loan in one evening: $14,110.66. This obliterated my account. I called them right away and could not get through. I called them a second time, hours later, and a person on the phone directly spoke with the the capital department who told them to tell me to email them at [email protected]. I emailed them. I called again after the weekend. The person on the phone spoke with the capital department who told him to tell me they had seen my email and would respond to it. I have been a customer for 4+ years and they would not get on the phone. @ Archestratus Books & Foods See more

STARTING TOMORROW! There are just a few spots left in this 6-week virtual course. LINK IN BIO. We keep doing it over and over because it’s such a great class and people keep having wonderful experiences and comment below if you are an alumni! You really will learn so much about how to make it in the food writing biz and how to become a better writer. @dferst is a sweet smiley master. Info below. Many testimonials on the site! . .... ARCHESTRATUS ACCADEMIA: Join us this summer for a 6-week intensive course on breaking into the food writing world led by veteran food writer and editor Devra Ferst. @dferst . . We’ll cover matching the tone of a publication, honing the angle of a story, and pitching. Plus, writing functional yet entertaining recipe headnotes, concise and smart maps and guidebook entries, and more styles of writing that will help you get your byline out there. We also will discuss covering the restaurant world during the biggest crisis it has ever faced and how publications are pivoting their content directions to offer readers cooking assistance during this difficult time. . . Classes, which will be held online, will include reading and writing assignments, as well as individual feedback. For any questions about the class, reach out to [email protected]. . . SCHEDULE: All classes are from 6p to 7:45p. Wednesday, July 22, 29 Wednesday, August 5, 12, 19, 26 . . . Six weeks, $495 . . About the professor: DEVRA FERST is a food and travel writer, editor, and cooking instructor with more than a decade of experience in the industry. She served as an editor at Eater NY and Tasting Table. Her writing has appeared in the New York Times, Bon Appetit, Food & Wine, TASTE, Vogue, NPR, The Cut, and many other publications. Follow her on Instagram @dferst. #archestratusaccademia LINK IN BIO EVENTS Let me know if you need to chat ‘payment plan’ . . .

Ciao ciao! We are now open Thursday through Sunday 11 to 6p. We have a new fridge ( the Oliva ) and we have been putting things like this in it. Food inspired by the home and homeland. Come say hello to us and Oliva and yes we have arancine and yes we have rainbow cookies and yes we are safety empresses first and foremost @ Archestratus Books & Foods

Tomorrow we open! Almost today! 11 to 6p! Tbh, I’m beat and am going to go make sleep. . . But here is a quote from the great William Demby’s novel ‘The Catacombs.’ Then it was that a terrible doubt began to creep into my mind: Is this Event taking place because of the television cameras, or are the television cameras here because of the event? This, I suppose, is only a contemporary version of that most ancient of theatrical riddles: What is true and what is illusion? ...But if history now is to become televised theater, where are we the intellectuals to stand? In the audience? On the stage? Or in the prompters cramped and dusty pit?" . . I don’t know but let’s find out TOGETHER (slightly apart) over arancine and beers. . . .c u l8r (can’t wait) . Imme See more

#miltonglaser is awake and in the bathroom