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New York Times
11 hours ago
- Health
- New York Times
A Hospital Was in Critical Condition. Could $1.1 Billion Fix It?
During the past quarter century, more than a dozen New York City hospitals have closed. The causes of death have been many: changing economics, deregulation, less government support, a shift toward more outpatient treatment. It seemed likely that University Hospital at Downstate in East Flatbush, Brooklyn, would soon join that casualty list, especially when state officials began formulating a plan last year for the hospital's demise. After all, the medical center, part of SUNY Downstate Health Sciences University, had hemorrhaged money and patients for years. A far larger hospital sits directly across the street, ensuring that the neighborhood — plagued with high rates of diabetes, hypertension and kidney disease — would not be without medical care. But then something unexpected happened. The state decided to commit $1.1 billion to University Hospital for renovations and a new outpatient facility, a stunning reversal propelled by fervent local opposition to the closing of the 342-bed hospital. When the hospital's future was in doubt, state legislators and community activists demanded that the state find the money to keep it open. Pastors spoke about it in their Sunday sermons. Rallies to save the hospital drew speakers including the Rev. Al Sharpton and Randi Weingarten, the president of the American Federation of Teachers, a major union. And patients mobilized to save their hospital, even though the federal government gives it only one star out of five in its quality rating. By the end, the administration of Gov. Kathy Hochul enthusiastically came around to the idea of shoring up the hospital instead of shutting it down. 'Let's say that again, it sounds so good: $1 billion,' Ms. Hochul, a Democrat, said at a news conference this month at SUNY Downstate, announcing the sum that the state was providing for improvements. The money is expected to go toward renovating the hospital and expanding cancer and cardiac care. Want all of The Times? Subscribe.
New York Times
31-05-2025
- Business
- New York Times
How Inflation Is Hitting a New York City Breakfast Staple
How Inflation Is Hitting a New York City Breakfast Staple By Matthew Haag Photographs by Adrienne Grunwald May 31, 2025 A bacon, egg and cheese sandwich is a classic New York City dish, served fast and nearly everywhere. At a bodega in the East Flatbush neighborhood of Brooklyn, the price of the breakfast staple (on a roll) recently rose to $5, up from $4.50. It was the first increase since 2019. Freddy and Yovanna Melo, the husband-and-wife owners of the bodega, El Vacilon Grocery, decided to raise the price after the cost of eggs soared during the first months of 2025. They used to pay between $2 and $3 for a dozen eggs but watched the price shoot up over $8. (A recent order cost about $3.96 per dozen.) The sandwich is prepared with three slices of bacon, an egg and a slice of cheese, typically gooey American cheese. A 25-pound order of bacon costs nearly $100, while a five-pound block of cheese is $27.80. One hundred pieces of bread and rolls are delivered daily for $45. The couple employs three workers, who make $16.90 an hour. Payroll is about 50 percent of overhead. The Melos own their building and pay a monthly mortgage of $4,900, as well as electricity bills ($3,000 during the summer). Property taxes are paid quarterly and amount to $4,088. During the pandemic, the costs of all sorts of items sold in the bodega climbed and have remained elevated. Cold medicine doubled, for instance. The couple watch their costs very closely and aim for a profit margin of 20 to 30 percent per item, so they have had to raise prices across the board. The Melos said they could not continue to operate their bodega had they not bought the building decades ago. The store's revenue has declined over 25 years to about $2,000 per day on average, down from $3,000. But they also collect about $6,200 per month in rent from four apartments above the store. Supported by A bacon, egg and cheese sandwich is a classic New York City dish, served fast and nearly everywhere. At a bodega in the East Flatbush neighborhood of Brooklyn, the price of the breakfast staple (on a roll) recently rose to $5, up from $4.50. It was the first increase since 2019. Freddy and Yovanna Melo, the husband-and-wife owners of the bodega, El Vacilon Grocery, decided to raise the price after the cost of eggs soared during the first months of 2025. They used to pay between $2 and $3 for a dozen eggs but watched the price shoot up over $8. (A recent order cost about $3.96 per dozen.) The sandwich is prepared with three slices of bacon, an egg and a slice of cheese, typically gooey American cheese. A 25-pound order of bacon costs nearly $100, while a five-pound block of cheese is $27.80. One hundred pieces of bread and rolls are delivered daily for $45. The couple employs three workers, who make $16.90 an hour. Payroll is about 50 percent of overhead. The Melos own their building and pay a monthly mortgage of $4,900, as well as electricity bills ($3,000 during the summer). Property taxes are paid quarterly and amount to $4,088. During the pandemic, the costs of all sorts of items sold in the bodega climbed and have remained elevated. Cold medicine doubled, for instance. The couple watch their costs very closely and aim for a profit margin of 30 to 40 percent per item, so they have had to raise prices across the board. The Melos said they could not continue to operate their bodega had they not bought the building decades ago. The store's revenue has declined over 25 years to about $2,000 per day on average, down from $3,000. But they also collect about $6,200 per month in rent from four apartments above the store. Want all of The Times? Subscribe.
