By Cemil Ozyurt - We are once again presenting you with a special issue filled with exciting interviews, news, and beautiful content. We embark on a new beginning, a new brand, and a new face. Get ready to eagerly flip through the pages of this issue awaiting you. We will continue our journey as TURKOFAMERICA with the brand New York Life & Beyond. In our first edition under the new name, we will focus on Turkish and Greek restaurants operating in New York and New Jersey. The Greeks started to become a prominent presence in the diner business during huge waves of immigration in the 1940s. Many of these immigrants were farmers who knew how to run small businesses, and they learned the tricks of the trade by working at Greek coffee shops. But as quintessentially American as diners are, a large percentage of them are owned by first- or second-generation Greek families.
- Published in TOA Authors