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Creative Connections

Creative Connections 1 Community Services Hells Kitchen Midtown West

Creative Connections moved to 2329 Nostrand Ave., Brooklyn, NY 11210

Earl Hagan founded Creative Connections in 2005 after he noticed a dearth of supplemental academic services in the Hell's Kitchen neighborhood. He told me that his goal was simply to prepare public high school students for the educational and career challenges that lied ahead. In less than a decade, his organization has partnered with over fifty public schools in the city, offering "success coaches" to help underserved students complete college applications and, in some cases, expose students who had not previously considered college to the possibility of higher education. In addition, the center provides workshops on resume writing, coaching for interviews and job training. Today, their laudable work serves approximately 3,000 students each year.

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Creative Connections 1 Community Services Hells Kitchen Midtown West
Creative Connections 2 Community Services Hells Kitchen Midtown West

More Community Services nearby

Lost Gem
Fountain House 1 Community Services Private Residences undefined

Fountain House

In the late 40's, a group who had suffered from mental illness started "We Are Not Alone" dedicated to helping others who had shared their troubles. They sought to fight against the stigmatization of the mentally ill. In 1948, "We Are Not Alone" developed the idea of Fountain House, an organization that would help the mentally ill recover by giving them an opportunity to actively live, work and learn. When we visited Fountain House, we were given a tour and introduced to the organization and its workings. Having been a member for a little less than a year, the gentleman speaking with us said that he still felt green at Fountain House, but nevertheless at home. Fountain House staff carefully selects people living with mental illness to join their community. Together, they help run the organization by working in one of the eight Units (Communication, Culinary, Education, Employment, Horticulture, Reception, Membership, and Research). We walked around the two connected buildings that make up Fountain House to see each Unit in progress. About 250 to 300 members and staff work daily to contribute to the operation of Fountain House and build communities in which members develop close-knit relationships. While touring Fountain House, the attractive facilities and congeniality of the members left an impression on me. Everyone in each unit seemed to be busy performing a task – sweeping the floors, making a call, and folding the monthly newsletter. Their approach to helping people with mental illness relies entirely upon members' participation and active work. The sense of belonging and purpose fostered at Fountain House has been proven to reduce the hospitalization of patients and improve the likelihood of completing their studies and, ultimately, being able to secure a job outside of the House. The organization has dozens of sister programs worldwide and has helped hundreds of thousands of people improve their lives, breaking the cycle of stigmatization and isolation.

More places on 50th Street

Lost Gem
Toloache 1 Mexican undefined


Toloache, a bustling Mexican bistro on 50th street, shares its name with the legendary Toloache flower. According to a myth in Mexican culture, the flower can be brewed into a love potion - if someone tastes the drink once, he or she will always return for another sip. The restaurant’s food and drinks have the same effect: Many people who eat there once return time and time again. General Manager Jorge shared a story about his friend from Japan who visited Toloache on the first night of a weeklong vacation in Manhattan. He ended up returning every day that week and then again every year during his annual visit to the city. Toloache on 50th is the first of many restaurants opened in New York by chef-owner Julian Medina. Chef Julian grew up in Mexico City, where he was inspired by the home cooking of his father and grandfather. He was originally brought to New York by Chef Richard Sandoval, who appointed him as Chef de Cuisine at Sandoval’s Maya. He went on to gain experience at distinguished restaurants and graduated from the French Culinary Institute with recognition. Today, Chef Julian owns seven of his own restaurants in the city and has been featured in several publications, including Men’s Journal, The New Yorker, and The New York Times. He has appeared on shows such as "Iron Chef" and "Beat Bobby Flay. " His impressive background is reflected in the success and distinctive menu of his “first child, ” Toloache. Julian designed Toloache’s extraordinary menu to have something for everyone – the wide range of dishes include both vegetarian and gluten free options. He prides himself on using only the freshest of ingredients, whether it is white truffles or chapulines (dried grasshoppers imported from Oaxaca). These crunchy critters have gained quite a bit of media attention, including a feature on "The Today Show. " The kitchen brought out the Tacos Chapulines for the Manhattan Sideways team to photograph, and we had to admit that the insects were made to look very appetizing. We were also presented with the diverse Trio de Guacamoles, which allowed us to sample three varieties of the dip: the familiar traditional guacamole; the Frutas Guacamole, which incorporates fruit instead of typical ingredients (pomegranate, mango, and apple instead of tomato and Thai Basil instead of cilantro); and the Rojo guacamole, made with chipotle. Several of us went on to sample the Quesadilla de Huitlacoche y Trufas (made with fresh truffles), The Baja Tilapia Pescado, and the braised short rib, served with quinoa and carrots. Each dish exemplified Chef Julian’s inventiveness and ability to put small, flavor-enhancing twists on typical Mexican cuisine. The drinks were equally impressive, including Julian’s favorite “Chef’s Selection Margarita, ” made with his hand-picked bottle of Herradura Tequila. The bartender mixed a few cocktails for us to photograph and taste, including the refreshing “De la Calle, ” made with cucumber and jalapeno; the spicy “Mezcalita de Pina”; and the signature “Toloache, ” made with hibiscus and blueberries. The food is amazing and the drinks are fantastic, but what really keeps so many guests coming back is Toloache’s dedication to quality service. As Jorge informed us, “Our goal is to make every guest feel at home. They are our friends. ” Each of the servers have their own style, creating unique, yet equally enjoyable dining experiences. Guests are able to experience Toloache in a completely new light from one day to the next just by sitting at a different server’s table. It was event manager Temple who summed the restaurant up perfectly: "Toloache feels like a family – like you’re walking into Little Mexico. ”