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Henna Impex Inc.

Opening Hours
Today: 9:30am–6:30pm
Sat:
10am–5pm
Sun:
Closed
Mon:
9:30am–6:30pm
Tues:
9:30am–6:30pm
Wed:
9:30am–6:30pm
Thurs:
9:30am–6:30pm
Location
142 West 29th Street
Neighborhoods
Location
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More Women's Clothing nearby

Lost Gem
The Thrifty HoG 1 Vintage Childrens Clothing Women's Clothing Mens Clothing For Kids undefined

The Thrifty HoG

Deborah Koenigsberger had no plans to start a non-profit. As the owner of Noir et Blanc, an upscale, French-themed, women’s clothing boutique on West 23rd Street, she had enough on her plate. On her way to work every day, she would cross Madison Square Park and encounter the same young homeless woman and her three-year-old daughter sleeping there. Deb learned that the woman had faced abuse in the shelter system and had decided to “take her chances outside. ” Over time, she would bring them food, until suddenly, they were gone. Deb was so impacted by the experience, combined with the words of a Stevie Wonder song, “Take the Time Out, ” that she felt compelled to “help homeless mothers and their children reimagine their lives. ” Even though that young woman physically left, Deb says, “She motivates me every day to keep going. ” Thus, Hearts of Gold (HoG) was born with a mission of enabling homeless mothers and their children to “reclaim their lives, transition out of the shelter system, and become self-sufficient. ” In 2010, Deb opened the thrifty HoG on West 25th Street. A year later, she moved Noir et Blanc to a retail space a few doors down. The beautifully curated resale shop sells vintage, new, and gently used clothing for men and women, as well as small decor items, bric-a-brac, and home goods that are “consignment quality at thrift prices. ” In Deb’s words, “If I wouldn’t buy it and wear it, I’m not selling it. ”The mothers in need who work at the thrifty HoG earn a living wage, acquire job skills, and undergo training through HoG’s Earn As You Learn Program. All net proceeds from sales at the shop pay the moms and fund programs and services that support the women and children. Throughout the COVID-19 pandemic, while everyone was sheltering at home, Deb never stopped. She worked every day to fundraise, purchase, and deliver essential health supplies, food, and other necessities to the moms and kids in the shelters. Over the course of 2020, Deb distributed more than 2, 000 meals and emergency care packages, proving her dedication to her non-profit’s overarching goal: “HoG exists to make these women’s and children’s lives the best they can be and to help them retake control over their own stories. ”

More places on 29th Street

Lost Gem
American Bartenders School 1 Career Development undefined

American Bartender's School

Approaching almost fifty years, the American Bartender's School, owned by Joseph Bruno, has been teaching mixologists the ‘ology of mixing. Having moved in the ‘80s from their original location on Madison Avenue, the school offers forty-hour courses, with students leaving as certified bartenders with a license issued by the New York State Board of Education. Joseph contends that a bartender’s success is determined by conversation, “no matter how good the drink is. ” That being said, technical skill is far from lacking at this institution. Combining lectures and a “lab” portion, we witnessed students attentively toiling over drinks for phantom customers in a room designed to look like one giant bar. The difference, however, is that unlike a culinary school where one might sample their own creations, students do not imbibe here. In fact, there is no alcohol to be found at this bar. Everything is in the correct bottles and the colors all match their potent potable equivalent. What was explained to us is that everything is about measurements. Students are given a recipe to follow, and provided they do it correctly, they can rest assured that it will taste exactly right in the real world. After decades of experience bartending in and managing drinking establishments, Joseph has seen a new devotion to the craft of mixology. Up-and-coming bartenders have tested innovative flavors, homemade syrups, and the “farm-to-table” use of fresh ingredients. He has taken particular pleasure in the resurgence of drinks not popular since the Prohibition era. Perhaps it is a sign that we still have a chance to relive some of the best aspects of the Roaring Twenties.