Thanks for an awesome 30th Birthday Party!!!


On Saturday we celebrated Manhattan Youth’s 30th Anniversary. Thanks for coming out and helping to make the day extra special! And an extra special thanks to all of our staff and volunteers that made it happen.

The food was great. The weather was great. And the kids had a blast with all of the party games, animals, and the biggest sand box they’d ever seen.

The Broadsheet published a lovely feature of the event, complete with a slideshow! To read the article, click here and scroll to the second story. To view the photos, click here! Thanks, Broadsheet!


Manhattan Youth’s 30th Anniversary!

Tomorrow is Manhattan Youth’s 30th Birthday Party!

We would love to see you there! Join us on the Pier 25 beach volleyball courts for games, refreshments and music for all ages. Tickets here.

And check out this AMAZING article about Manhattan Youth’s first 30 years in this morning’s edition of The Broadsheet. Thank you Broadsheet!


PGA Champ visits Pier 25!


One day after winning his first major at the PGA Championship in Springfield, New Jersey, Jimmy JimmyWalker3Walker stopped by Pier 25 to play a round of Mini Golf.

Sunday’s Championship was intense, wire-to-wire, coming down to the very last putt. After a rainy weekend and the longest final day of a PGA Championship in 64 years, Walker sealed the deal hitting par on the 18th (the 36th hole he’d played that day). As a result, he has moved up from 29th to 4th in the Ryder Cup standings.

Bringing the 37-pound Wanamaker trophy with him to Pier 25, Walker Mini Golfed alongside groups of Downtown Day Campers enjoying their weekly field trip to the Pier. The campers were a bit star struck, watching excitedly between their own puts. Bob Townley, Founder and Executive Director of Manhattan Youth, was delighted to host the champ on the Pier’s mini course. “They’re all Par 2′s!” Townley assured Walker.

Manhattan Youth congratulates Jimmy Walker on his PGA Championship victory!

JimmyWalker1Correction: An earlier version of this post listed the course as being par 3′s.

AVP Volleyball Clinic at Pier 25

For the second straight year, the Association of Volleyball Professionals (AVP), who organize the 2016 New York City Open, through their signature youth volleyball initiative, administered our Manhattan Youth Friday Night Beach Volleyball clinic at Pier 25 on June 17, 2016.
The program was run by AVP’s volleyball coaches and AVP professional Traci Weimer. Together they worked on beach volleyball specifics, drills and fun games. Each child received a special gift from AVP First at the conclusion of the event.
Manhattan Youth’s Friday Night Beach Volleyball program currently has over 140 registered players ages 10-18. They play each Friday night on the Pier 25 sand volleyball courts from mid May through mid July.
AVPVolleyball2016-3And in the AVP Sunday tournament, our AVP Juniors, Wolf and Anton, took first place! Congrats, guys!

PS 276 end of the year extravaganza!


The After-School program at PS 276  wrapped up the year with a student-led talent show and carnival in the gym. The talent show was organized by a group of 4th and 5th grade students and their counselor assistants. The carnival was set up and run by 276 NJHS members and MY staff.

276-tallent-show2Thanks for a fun day of showing off your skills and having fun!

LMC’s Something Else Dance Team places 2nd at city-wide Step It Up event!

Manhattan Youth at LMC’s Something Else Dance Team competed in Step it Up NYC on Saturday, June 4th at the world-famous Apollo Theater.

The Department of Youth & Community Development’s Step it Up NYC youth engagement program focuses on fusing passion to move with the drive to create change. The Something Else Dance Team chose racial equality as their community service project to develop citywide social campaigns.
The Something Else Dance Team took to the Apollo stage to speak out about racial equality, taking 2nd place in the competition!

Check out the award-winning performance:

Great Job Dancers!

Manhattan Youth Films Selected for New York City Film Festival

On June 18th, at SVA Theater, the 2nd annual SONYC  Film Festival will bring together and celebrate New York City’s young filmmakers. Come join us for a day at the movies!


A frame from “Signing Sounds,” to be screened at the SONYC Film Festival on June 18.

Of the many submissions, the top 40 short films created by SONYC middle school after-school students will be screened, with 18 coming from Manhattan Youth’s After-School programs.

After the screening, the event features an award Ceremony with prizes such as cameras, filmmaking scholarships, trophies, and movie tickets.

Here is a Link to the Selected Films produced by Manhattan Youth students.

And here is a link to tickets for the festival.


Tasty Tuesdays — Mediterranean Summer Stew: Ratatouille

“The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.” –Joël Robuchon (a very famous French chef).  But to simplify, you can cook all the vegetables together for a longer time. Like any stew, ratatouille is better re-heated and eaten the next day. It can be eaten hot or cold, and it is delicious with a slice of toasted baguette. Enjoy!
The word ratatouille comes from the Occitan ratatolha, and the recipe comes from Occitan cuisine. It originated in Provence. In 1778, the word ratatouille designated a rough stew; only in the twentieth century did the word take the meaning we know today.ratatouille1_2016 ratatouille2_2016


Recipe by Isabelle Lapin

Preparation: 25 min
Cooking: 55 min
Makes 12 adult portions

12.25oz. (350g.) eggplant cubed 1” pieces
12.25 oz. (350g.) zucchini cubed 1” pieces
12.25 oz. (350g.) peppers (red and green)
12.25 oz. (350g.) onion diced 1” pieces
17.5 oz. (500g.) ripped tomatoes
3 garlic cloves minced
6 Tbsp. olive oil
1 sprig fresh thyme
1 bay leaf
Salt and pepper

Peel and cut the tomatoes, the eggplants and the zucchinis. Dice the onions. In a large pot heat 2 Tbsp. of olive oil, fry the onions and the pepper until tender. Add the tomatoes, the minced garlic, the thyme and bay leaf. Season with salt and pepper. Cover and simmer for 45 minutes. Meanwhile, sauté the eggplant and zucchini in a pan with olive oil for 15 minutes. Taste the vegetables, they must be very tender. Add the eggplant and zucchini into the pot with the pepper mixture and cook 10 minutes more. Taste and add salt and pepper to taste.

I advise you to simmer the stew as long as possible. The stew will be even better the next day.
Eggplants originate from India. It came to Europe in the 16th century, period in which this decorative plant was considered poisonous.
Tomato came from Mexico and was brought to Europe in the 16th century. Its size was one of the cherry tomato we know now. It came to Paris under the Revolution with volunteers from Marseille.
Zucchinis are also from America. They are squashes picked up before they are ripe. They were first called zucchinis in 1929.
Sweet peppers also originated from America. They were an integral part of the Indian American diet with corn, beans and squash.
If we take off from the ratatouille the Indian eggplant and the American squash, tomato and pepper, onions, garlic and olives are the only vegetables left. Olives were brought to Provence from Asia via Greece in the 6th century. So only garlic and onions are from Europe and this recipe was probably invented only in the 18th century.
Bay leaves or Laurel were use in Ancient Greece and Rome as wreaths to crown their victors.  Champions of the Olympic games wore garlands of bay leaves.  Our word “baccalaureate” means, “laurel berries” and signifies the successful completion of one’s studies.

Composting comes to the Center

Summer is almost here!  Summer is the growing season, the sunny season, the season for energy, recreation and fun.  It’s a perfect season to spend at the center.

Our Management and Educational staff met yesterday with Sashti from Lower East Side Ecology Center.

Sashti teaches us all about composting in NYC

Sashti teaches us all about composting in NYC

Sashti introduced us to our new composting worm bin!  Filled with hundreds of hungry worms, we learned about how they will take our café coffee grounds, afterschool apple cores and banana peels, and all the fruit and vegetable tops and peels from our Make a Mess Cooking classes to create composting soil.

worm bin complete!

Our Management staff was excited to learn how to lower our ecological footprint at Manhattan Youth, and our Educational Staff immediately started brainstorming lessons for our Animal Hour, Summer Science and Make a Mess Cook and Compost classes coming this summer.

To learn more about Lower East Side Ecology Center and the fine work they do including City Commuter Composting, E-waste Drop off, recycling and more, visit them at

To our Greenest Summer ever!

Tasty Tuesdays — Crêpes

The origin of crêpes can be traced to the Brittani region (Bretagne) of France. A crêpe is simply the French word for a very thin pancake. The term originated from the Latin term “crispus” which means a flat, nearly crisp texture. Originally, the French referred to them as “galettes” or flat cakes. In the beginning, crêpes were served plain as bread and were made from buckwheat flour. Nowadays crêpes are made of white flour which was very expensive centuries ago.  French children eat their crêpes simply with a sprinkle of sugar or some strawberry jam. But the limit of toppings is your imagination. Enjoy!

Recipe by Isabelle Lapin



Preparation: 15 min
Cooking: 4 min per crêpe
Make around 12 crêpes

250g (8.8 oz.; 1cup+1Tbsp.) All purpose flour
4 large eggs
500ml. (2.1 cups) milk
2 Tbsp. oil
¼ tsp. salt
Butter to cook
Toppings: chocolate spread, chocolate syrup, sugar, jam, maple syrup, fresh fruits, ice cream, whipped cream…Can also be savory like cheese, deli meats and eggs.

Place all the ingredients in a deep bowl and blend with an immersion blender until just smooth.  You can use a regular blender.  If the mixture is too thick, add a little water to thin it.  Heat enough butter on a frying pan to cover the bottom.  When the butter is hot, pour enough batter while tipping the pan and moving it so the batter will spread all over the bottom of the pan. Put the pan back down on the fire and let it cooked on medium heat until you can see the edge browning.  With a flat spatula flip the crêpe and let it cook a minute. You can add the topping as soon as the crêpe it flipped or when you slide it on a plate.

Tips and info:
The origin of the crêpes can be traced to the Brittani region (Bretagne) of France. A crêpe is simply the French word for a very thin pancake. The term originated from the Latin term “crispus” which means a flat, nearly crisp texture. Originally, the French referred to them as “galettes” or flat cakes. In the beginning, crêpes were served plain as bread and were made from buckwheat flour. At the time, buckwheat flour was readily available and affordable, whereas white flour was a luxury reserved for aristocrats and royalty. All over the world, countries have their own version of pancakes. In France crêpes are the center of a National event. February 2nd celebrates the crêpes. The event is called “la Chandeleur” and French people organize crêpe-flipping contest.