For example, if the grantor gives the grantee a quitclaim deed to Grand Central Station, that doesn't mean the grantor actually owns it. In a quitclaim deed, there are no guarantees or warranties to prove the grantor actually owns the property listed in the deed. The grantor is the person conveying the property, and the grantee is the person receiving the property. Quitclaim deeds in New YorkĪs in other states, a New York quitclaim deed is a type of deed that conveys all of the legal rights to the property that the grantor has. You can also use it to transfer property from a person to an LLC. This type of deed is often used to convey property between family members as a gift, as a result of divorce, or to place the real property into a trust. In New York State, a quitclaim deed is often the easiest and quickest way to convey the property, but it's not necessarily the best. This document is either a bargain and sale deed, a warranty deed, or a quitclaim deed. “We want to keep it tied to them.When you want to convey, or transfer, real property to someone else, either by sale, gift, or by court order, you must do so by using a written document that satisfies the requirements of the law in your state. That’s because it’s not just about the food, but also the people making it, she said. If someone leaves, as the Eritrean refugee who brought the recipe for adas to the company did, Eat Offbeat is likely to take that person’s dish out of circulation even though the other employees would have learned how to make it, Kahi said. They offer food delivery to groups of at least five people, with hopes of growing to the point where individual meal delivery becomes economically feasible. Kahi said the company is making close to 200 meals per week now out of the professional kitchen they rent in Queens. Rimal has had to change her recipes somewhat to accommodate an American palate, and she’s often tired from the work, but “I’m so happy to be here,” she said. Another favorite is her cauliflower Manchurian, which comes in a spicy sauce. Since then, momos have become a standard offering on the company’s menu, and she’s taught the other women how to make them. When the opportunity came from Eat Offbeat, she jumped at it. She’s been a cooking aficionado her entire life, having learned from her mother and grandmother. When she left, an armed conflict between the Nepal government and the Communist Party of Nepal had been going on for 10 years, leaving at least 13,000 dead. She was reunited with most of her family in recent years, but her son is still in Nepal, making her reluctant to talk about what drove her to seek asylum. in 2006, at the time leaving behind her husband and two of her three children. The 52-year-old was granted asylum after coming to the U.S. She and her brother partnered with Juan Suarez de Lezo, a chef who has worked in high-profile restaurants around the world, and contacted the International Rescue Committee, a humanitarian organization that helps resettle refugees and asylum seekers. “We thought they were more in need than any other immigrants,” she said. “When I got this idea of making hummus, I thought maybe Syrian refugees could be making” it.Īs the idea for the scope of the company grew, the thought of employing refugees stuck. “I was feeling very hopeless about it,” Kahi said. … It’s not cuisines that you find at every corner.”Ī Lebanese immigrant who came to New York for graduate school, Manal Kahi started thinking about a food business in 2014 after getting rave reviews from friends for the hummus she made from her grandmother’s recipe.Īt the time refugees were also on her mind, since many Syrians had started fleeing their war-torn home for next-door Lebanon. “Refugees are coming from countries that have cuisines we don’t really know. ![]() “We are really focusing on these new and off-the-beaten-path cuisines,” said Manal Kahi, who founded the company with her brother, Wissam Kahi. ![]() In a city filled with good ethnic food, it is a way for the cuisine to stand out. ![]() The company has committed to hiring refugees and teaching them culinary skills, partly for altruistic reasons and partly as a business strategy. None had any professional cooking experience before coming to work for the startup, which launched in November. All seven employees are refugees or asylum seekers who fled their home countries. The unusual mix of cuisines is how it works at Eat Offbeat, a Queens-based food delivery service. Containers of adas, a lentil stew from the East African nation of Eritrea, sit on a counter. Next to her, Iraqi immigrant Dhuha Jasif mixes some pureed eggplant for baba ghanouj. Rachana Rimal is at one table, making momos, the traditional dumplings from her native Nepal.
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