By Howard Pitsch (Brenda Lewis data in association with Nicholas Kapustinsky)

Q. First of all, congratulations upon recently being named CEO of ACORN! Now, are the figures - 1200 neighborhood organizations of ACORN in 40 states - still current?

They're still accurate, and we are very happy that in the past year-and-a-half; we've grown from 400,000 to well over 500,000 member families.

Q. Has President Obama's fresh emphasis on health, education and environment - all in addition to our economy and two war fronts - modified ACORN's goals in any way?

It has modified the goals of ACORN by amplifying them. These are bread and butter issues to us. The environment is critical to low and moderate income folks. Whether it is having affordable energy, helping people pay for heating and cooling, or decreasing pollution in our cities to reduce huge asthma rates - which goes to health care. Working families in this country suffer disproportionately from lack of health services, and are not always educated on the need for preventive measures, which goes to education.

by Keith Flanders

On the opposite side of the street, in the impressively restored chocolate factory at 275 Park Avenue, there sits an oasis, but instead of a spring flowing out of the desert it's mojitos served up in Mason jars at Mojito, an atmospheric and authentic (I think; how would I know, not being able to visit our Caribbean island neighbor?) Cuban bistro. An online reviewer who professes to be from Cuba and "know the real deal," praised Mojito for its authenticity, and I'm not going to argue, since everything I've tasted there is terrific, from the toasted bread with its 3 dipping sauces to the tostones rellenos, to standbys like arroz con pollo and the Cuban sandwich. More exciting are offerings like pollo varadero: a char-grillled garlic-lemon chicken breast which comes with rice & beans and crispy potato strips. I know it sounds basic, but make no mistake; the flavor is out of this world. If you like pork, the pernil is not to be missed: marinated in garlic and slow roasted with just the right amount of onion and seasoning. Whatever you order, be sure to add a side dish of those sweet, sticky ripe plantains called maduros.

by Keith Flanders

Last time we dined at Il Porto they were in the midst of receiving a delivery of fuel for the pizza oven. It was quite a sight, watching them shovel a truckload of hardwood down into the basement, and they certainly put it to good use, turning out extraordinarily good thin-crust pizzas ranging from the traditional (margarita, marinara, bianca) to the more cutting edge (one of my favorites, the Al Diavolo, features broccoli rabe, sausage, hot cherry peppers and fresh mozzarella). There's even a "dessert" pizza called the Wallabout, an unusual assemblage (for a pizza) which includes Nutella spread, toasted pinenuts and marshmallows. Although I haven't personally sampled the Wallabout, a trusted source assured me it's an unusual winner. If its "traditional" pizza you're looking for (i.e. thicker crust, by the slice, etc) they do a fine job of that as well, selling it from the takeout side of the establishment which connects to the airy, high-ceilinged dining room/bar area. And they deliver in the area.