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  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn. The kitchen design shown is by Sigurd Larsen with a folded aluminum skin. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_011.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn. The kitchen design shown is by Sigurd Larsen with a folded aluminum skin. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_009.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn. The kitchen design shown is by Sigurd Larsen with a folded aluminum skin. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_007.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn. The kitchen design shown is by Sigurd Larsen with a folded aluminum skin. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_008.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn. The kitchen design shown is by Sigurd Larsen with a folded aluminum skin. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_010.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn. The kitchen design shown is by Sigurd Larsen with a folded aluminum skin. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_05.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn. The kitchen design shown is by Sigurd Larsen with a folded aluminum skin. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_006.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_002.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_004.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_001.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_003.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn. Detail of an in-house design called Basis, with a linoleum skin. <br />
<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_013.JPG
  • Jeppe Christensen and Michael Andersen of the Danish kitchen design firm Reform, at their showroom in Brooklyn. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_Reform_014.JPG
  • Brooklyn, New York: Nissa Pierson, owner of Ger-Nis International, poses for a portrait in her company's kitchen in Brooklyn on October 1, 2010. The center hosts cooking classes 3 or 4 days per week that "educate people about where their food comes from, she said. Participants also "learn how to cook with ease."  Ger-Nis also imports organic and fair trade fruits, vegetables and herbs from around the world. (Photo by Danny Ghitis/amNY)
    Ghitis_Ger-Nis_10-1-2010_-06.JPG
  • Brooklyn, New York: A set up display of herbs...Nissa Pierson, owner of Ger-Nis International, poses for a portrait in her company's kitchen in Brooklyn on October 1, 2010. The center hosts cooking classes 3 or 4 days per week that "educate people about where their food comes from, she said. Participants also "learn how to cook with ease."  Ger-Nis also imports organic and fair trade fruits, vegetables and herbs from around the world. (Photo by Danny Ghitis/amNY)
    Ghitis_Ger-Nis_10-1-2010_-07.JPG
  • Brooklyn, New York: Nissa Pierson, owner of Ger-Nis International, poses for a portrait in her company's kitchen in Brooklyn on October 1, 2010. The center hosts cooking classes 3 or 4 days per week that "educate people about where their food comes from, she said. Participants also "learn how to cook with ease."  Ger-Nis also imports organic and fair trade fruits, vegetables and herbs from around the world. (Photo by Danny Ghitis/amNY)
    Ghitis_Ger-Nis_10-1-2010_-02.JPG
  • Brooklyn, New York: Nissa Pierson, owner of Ger-Nis International, poses for a portrait in her company's kitchen in Brooklyn on October 1, 2010. The center hosts cooking classes 3 or 4 days per week that "educate people about where their food comes from, she said. Participants also "learn how to cook with ease."  Ger-Nis also imports organic and fair trade fruits, vegetables and herbs from around the world. (Photo by Danny Ghitis/amNY)
    Ghitis_Ger-Nis_10-1-2010_-01.JPG
  • Brooklyn, New York: Nissa Pierson, owner of Ger-Nis International, poses for a portrait in her company's kitchen in Brooklyn on October 1, 2010. The center hosts cooking classes 3 or 4 days per week that "educate people about where their food comes from, she said. Participants also "learn how to cook with ease."  Ger-Nis also imports organic and fair trade fruits, vegetables and herbs from around the world. (Photo by Danny Ghitis/amNY)
    Ghitis_Ger-Nis_10-1-2010--19.jpg
  • Brooklyn, New York: Nissa Pierson, owner of Ger-Nis International, poses for a portrait in her company's kitchen in Brooklyn on October 1, 2010. The center hosts cooking classes 3 or 4 days per week that "educate people about where their food comes from, she said. Participants also "learn how to cook with ease."  Ger-Nis also imports organic and fair trade fruits, vegetables and herbs from around the world. (Photo by Danny Ghitis/amNY)
    Ghitis_Ger-Nis_10-1-2010--15.jpg
  • Brooklyn, New York: The classroom area of the Ger-Nis International center. ..Nissa Pierson, owner of Ger-Nis International, poses for a portrait in her company's kitchen in Brooklyn on October 1, 2010. The center hosts cooking classes 3 or 4 days per week that "educate people about where their food comes from, she said. Participants also "learn how to cook with ease."  Ger-Nis also imports organic and fair trade fruits, vegetables and herbs from around the world. (Photo by Danny Ghitis/amNY)
    Ghitis_Ger-Nis_10-1-2010_-09.JPG
  • Brooklyn, New York: A set up display of herbs...Nissa Pierson, owner of Ger-Nis International, poses for a portrait in her company's kitchen in Brooklyn on October 1, 2010. The center hosts cooking classes 3 or 4 days per week that "educate people about where their food comes from, she said. Participants also "learn how to cook with ease."  Ger-Nis also imports organic and fair trade fruits, vegetables and herbs from around the world. (Photo by Danny Ghitis/amNY)
    Ghitis_Ger-Nis_10-1-2010_-08.JPG
  • `Hamidou Compaore shucks raw oysters at the Aquagrill in Manhattan...(April 2, 2011).Photo by Danny Ghitis
    04-Ghitis_Aquagrill_4-2-2011.JPG
  • Gyanu Thapa prepares roti at Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights, while her daughter Deepa Thapa helps out the kitchen staff. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_15.JPG
  • The busy kitchen staff at Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_12.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. Pictured, chicken thali.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_08.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. Pictured, samay baji.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_11.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. Pictured, sandheko wai wai.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_06.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. Pictured, sel roti. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_04.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_25.JPG
  • Ramesh lama, right, and Bividh Thapa eat dhendo thalis at Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_24.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_13.JPG
  • 16-year-old Rani Pandey soaks in the sun and recovers from a painful bathing in the garbage-strewn courtyard outside the ward. Her family said she was burned in a kitchen accident, though evidence points to a possible dowry incident. Her husband from a recent marriage and his family never came to visit at the hospital
    India-VaranasiBurnWard01_Burnwebedit.jpg
  • Chef Sean Gray heads up the kitchen at Momofuku Ko.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis-Rest_momofuku-028.jpg
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_27.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_26.JPG
  • Kamala Gauchan, who opened Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights, about two years ago, tends to customers. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_23.JPG
  • Kamala Gauchan, who opened Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights, about two years ago, tends to customers. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_22.JPG
  • Nima Sherpa prepares dhendo for customers under a rack of sukuti (dried beef) at Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_20.JPG
  • Kamala Gauchan, who opened Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights, about two years ago. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_17.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. Pictured, sandheko wai wai.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_07.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. Pictured, Aloo Dum.  <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_05.JPG
  • Kamala Gauchan, who opened Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights, about two years ago, tends to customers. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_21.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_16.JPG
  • Gyanu Thapa prepares roti at Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_14.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. Pictured, sel roti, aloo dum, and sandheko wai wai.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_10.JPG
  • Design by Bakes and Kropp (kitchen), and Kate Singer Home (living room) at The 45th Kips Bay Decorator Show House, at 125 East 65th St. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_KipsBay_078B.jpg
  • Kamala Gauchan, who opened Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights, about two years ago. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_19.JPG
  • Kamala Gauchan, who opened Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights, about two years ago. <br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_18.JPG
  • Dhaulagiri Kitchen, a tiny Nepalese restaurant in Jackson Heights. Pictured, sel roti, aloo dum, and sandheko wai wai.<br />
<br />
Danny Ghitis for The New York Times
    Ghitis_hungry-dhaulagiri_09.JPG
  • 16-year-old Rani Pandey soaks in the sun and recovers from a painful bathing in the garbage-strewn courtyard outside the ward. Her family said she was burned in a kitchen accident, though evidence points to a possible dowry incident. Her husband from a recent marriage and his family never came to visit at the hospital The burn ward at the large government hospital in Varanasi, India is a desolate place. Apart from limited visits by one doctor and two nurses, families are left to care for the victims of dowry burnings and kerosene accidents. India's most populous state, Uttar Pradesh, ranks highest in the world for mortal flame burns.
    Burn_Ward08.jpg
  • Chef Ismet Saz prepares Mussels Provencale in the kitchen of Aperitif, a French bistro in Rockville Centre that specializes in small dishes and wines. .(October 15, 2010).Photo by Danny Ghitis
    24-Ghitis_Aperitif_10-15-2010.jpg
  • Chef Ismet Saz prepares Mussels Provencale in the kitchen of Aperitif, a French bistro in Rockville Centre that specializes in small dishes and wines. .(October 15, 2010).Photo by Danny Ghitis
    24-Ghitis_Aperitif_10-15-2010.JPG
  • Chef Ismet Saz prepares Mussels Provencale in the kitchen of Aperitif, a French bistro in Rockville Centre that specializes in small dishes and wines. .(October 15, 2010).Photo by Danny Ghitis
    24-Ghitis_Aperitif_10-15-2010.jpg
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DANNY GHITIS

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