The New York Times uses a secure system for readers to send sensitive tips, which sometimes become the origin of explosive investigative articles. The platform, called TipJar, is designed to protect the anonymity of whistle-blowers who may be fearful of reaching out over email or meeting in person in dark parking garages.

In late May, I received an unexpectedly upbeat message via the platform.

“This is a feel good story at a time when we could all use one!” the tipster wrote.

Curious, I set aside dreams of breaking the next Watergate story and reached out to the sender, Anthony Pesce. Mr. Pesce worked at a private sanitation-trucking company, Classic Recycling, and described in detail what he had alluded to in his tip: On May 17, just before dawn, one of Classic’s drivers extinguished a fire outside of a closed cafe in Greenwich Village in Manhattan. Someone appeared to have deliberately set the fire.

No one was injured, and there was no significant damage. The cafe even reopened the following day.

If I’m being honest, I didn’t think there was much to report at the time. There are too many deadly, terrible events to write about to also cover the ones that have happy endings.

But there was a kernel of something else there, a manifestation of the unease that has lingered over the city since the Covid-19 pandemic.

As a reporter for the Metro desk who spends a lot of time on the streets for my job, I find gloom-and-doom predictions of New York’s demise to be greatly exaggerated. However, to live and work here is to bump up firsthand against displays of property crimes and public lawlessness that don’t seem like they are being officially addressed.

And here was a good example — a random passerby setting a fire. I dropped by the place, Spring Cafe Aspen on West 4th Street, and left my business card for the owner, Sabrina Rudin.

She called me a short while later and described how disturbing it felt to watch surveillance footage of a shadowy figure setting the artificial flowers outside of her cafe on fire. “The true miracle was that angel, this sanitation worker,” she said. “He stops his truck in the middle of the street, leaps out, runs across the street and extinguishes the fire.”

A witness called 911, and the Fire Department arrived some three minutes later. By that time, the Classic Recycling worker had already put out the fire. The damage could have been so much worse had it not been for him — people live in apartments above the cafe. Ms. Rudin had once been one of them; she lived there with her parents as a little girl. Her father had helped develop the block in the 1970s, when the city was in far worse shape. She gave me his phone number.

Anthony Leichter, trim and youthful, was about to turn 86 when we met in the Village. He told me about the old days, when the block was home to warehouses and small manufacturers and shut down at night. No one could have imagined today’s brand-name, high-rent Village.

From the surveillance footage, Ms. Rudin and her father noticed the Classic Recycling sign on the side of the truck and called the company. Anthony Pesce — my tipster — looked through the schedule and identified a man named Angelo Cruz as the driver, and put them in touch. They thanked him profusely over the phone and invited him back.

I called Mr. Cruz, 49, who lives outside Newark. He sounded groggy at 6 p.m., and a baby squealed in the background. He was playing with his son before heading out to pick up trash in Manhattan, as he does five nights a week.

In our conversation, he downplayed his actions on the morning of the fire. As his truck neared the cafe, he said, he noticed the flames, bright in the predawn darkness. “I said, ‘Before it gets big, I could put it out with this fire extinguisher,’” he recalled. He did just that, and was on his way before firefighters even pulled up. He wanted to finish his route and get back to New Jersey to get some sleep before the baby came back from day care.

“I’ve got to get home,” he thought.

Whoever set the fire remains at large.

My first reaction to the tip was both right and wrong. It was not breaking news. But there was something.

I’ve got to get home.

Here were, essentially, two family men — Mr. Leichter, whose young daughter opened a cafe downstairs from where she once lived; and Mr. Cruz, a truck driver who had recently become a father for a third time.

And at the risk of a reporter sounding too sentimental, here was a moment when New York City worked the way you’d hope, with strangers looking out for one another.

The ongoing survival of that instinct could, at times nowadays, feel like news in itself.

The firefighters were gone, the police were on their way, and all around was the aftermath of whatever had happened a couple hours ago. Sabrina Rudin and her father peered at a video on her phone’s screen for some clue.

She’d opened the Spring Cafe Aspen on West 4th Street in Greenwich Village three years ago, a bright corner spot for fresh juices, coffee, breakfast, lunch and dinner. Sidewalk seating, huge windows, lots of flowers beneath an aqua awning.

But now, early on the morning of May 17, the place was a wreck. A plate-glass window was shattered by the heat, the awning above scorched and melted. Flower arrangements, burned crisp. Inside the cafe, a film of white chemical from fire extinguishers covered the countertops, the floor, the fruit and vegetables.

The fire, they learned that morning, had been intentionally set by a man passing by. There he was on the video; he pulls something out of a trash can, lights it on fire, then holds the flame against a flower box mounted outside the cafe. The fire catches on the box and races upward.

Since the pandemic, things hadn’t felt the same in the neighborhood, where Ms. Rudin lived with her husband and young children. And now this.

It’s hard enough having three kids and running a restaurant in 2024, she thought. Now to wake up and find out someone set the place on fire.

Maybe, she thought, I’m done with this city.

Angelo Cruz, 49, usually saves Greenwich Village for last on his pickup route.

The hours before dawn belong to the trash collectors, chugging uptown, downtown, crosstown. Angelo Cruz, 49, had been driving his Classic Recycling truck for 12 years and had pieced together his sprawling route like a puzzle.

The trick, he’d learned, was to save Greenwich Village for last. On paper, it made sense to visit that area earlier. But his trash pickups were at bars and clubs that stayed open late, and he’d just have to return after they closed anyway.

Timing was everything. Toward his shift’s end, he was in a hurry to get home across the river, outside of Newark. His reason was one year old: a boy named Xavier but referred to by his father as “Little Man” or “God’s gift.”

Mr. Cruz already had a son who was 30 and another who was 27, and he and his wife hadn’t seen Xavier coming. He loved his time with the child, but man, he needed to sleep. If he got home early enough, the boy would be at day care, and the house would be quiet.

Shortly after 5 a.m. that Friday, he stopped his truck outside the world-famous Comedy Cellar on MacDougal Street, darkened now. He tossed the heavy bags into the back of his truck, which crushed them to make more space.

On any given night, he collects about 17 tons of trash. But there was always a slight risk that certain kinds of discarded batteries could explode under that pressure, and so his truck was equipped with two fire extinguishers, one household size, one bigger.

He left Comedy Cellar and turned right on West 4th Street. Up ahead on the right, on the corner of Mercer, there was this strange, bright glow on the sidewalk and the awning above.

Sabrina Rudin and her father, Anthony Leichter. She opened Spring Cafe Aspen in Greenwich Village three years ago.

In the video, the fire grows. Melted chunks of awning drip to the sidewalk like glowing rain.

Ms. Rudin’s father, Anthony Leichter, 86, had helped build up this block in the 1970s, when it was all light manufacturing and this corner of the Village was practically deserted. One store on the block sold appliances for fireplaces. Others sold thermometers, or sewing machines.

When bankers from uptown wanted to inspect the building before giving him a mortgage, he escorted them by avoiding Broadway and its vacant storefronts and homeless people.

Mr. Leichter had overseen the merging of nine buildings on the block into one, by opening up the interiors and creating connecting hallways and a main lobby. It was a colossal job. He moved into one of the new apartments upstairs, and he and his wife were married by a rabbi inside.

Then Sabrina was born in the 1980s. When she was a little girl, she would ride around inside on roller skates. She loved to look out through a window at the Empire State Building.

The family left the city in the early 1990s, when Sabrina, the only child, was 6 or 7. New York was in the grip of its record-setting peak for murders, approaching or surpassing 2,000 killings a year for 6 years. The Village felt removed from the center of the violence, but still. A young child gets you thinking.

They moved to Westchester County, to an old farmhouse. Mr. Leichter kept his ties to the city and commuted. Almost 15 years later, Sabrina moved back. Eventually, her parents returned, too.

Mr. Leichter could never have imagined it turning out this way, his daughter owning a cafe in this place that had once sold fireplace pokers.

Now he was watching the video on the phone. There was a sprinkler system inside the cafe, but it did not immediately detect the fire outside, even as flames caught on the awning above. The sprinklers did not engage.

A family with a 2-year-old child lived right above the cafe. On the screen, the fire climbs toward the second floor as another minute ticks by.

Mr. Cruz had been driving his Classic Recycling truck for 12 years. Credit Benjamin Norman for The New York Times

Mr. Cruz drove toward the glow.

When he was 10 years old, living with his mother in Newark, their apartment was destroyed in a fire. They were driving home when it was happening. He remembers that feeling of realizing all these firefighters were running to his place.

He drew closer on West 4th Street, and confirmed what he was seeing. And yet, silence. No sirens, no alarms.

“There’s people living there,” he said later. “I know how that feels.”

Minutes later, a watchman from a nearby construction site would tell firefighters about a garbage truck and the driver jumping out with this big red fire extinguisher. The driver asked the watchman to call 911. Then he was gone again, like it was part of his regular job.

His last few stops in the Lower East Side were waiting. Fire or no fire.

By the time Ms. Rudin and her father awoke that morning and arrived at the scene, the fire was long out. Before the worst sort of damage — the “God forbid” damage.

Most businesses would have been closed for weeks. And some businesses’ owners might have made plans to leave for good, as Ms. Rudin had threatened.

The damaged fabric of the aqua awning outside Spring Cafe Aspen was quickly repaired with a patch. Credit Benjamin Norman for The New York Times

But Mr. Leichter still knew contractors. He would have his daughter’s plate glass replaced in hours. It was as if they still lived upstairs and he was — one more time — fixing something precious for his little girl on roller skates.

Hours after the fire, Ms. Rudin knew she wasn’t going anywhere. The restaurant would reopen the next day. Whatever mysterious figure had started the fire, someone else in this big, messy city had put it out.

By then, Mr. Cruz was long since done with his route and sound asleep like it was any other day. His son would be home soon.

Proper waste setout refers to the correct way to prepare and place your waste for collection. Following proper waste setout practices is essential for efficient and safe waste collection and disposal.

• Do not mix any materials together for collection.
• Do not discard any linens/towels into the waste as soiled materials contain bodily fluids, which are detected when transporting the waste to the dump. If detected, our truck will be held at the facility and will not be allowed to leave until a full inspection is complete and the source is identified.
• Bulk items cannot be placed for regular collection. Should you need  pick up of any bulk items such as furniture, broken equipment, building materials, etc., contact Classic’s customer service to schedule and arrange special pick-up services.

This is the article written by the prestigious magazine Resource in Focus for our company Classic Recycling New York Corp.

Each month, Resource in Focus reaches more than 112,540 industry leaders in all areas of North American resource industry including; Oil & Gas, Renewable Energy, Mining, Waste Management, Forestry, and more.

It’s known as the city that never sleeps, and with countless types of businesses, tourists, residents, restaurants
and entertainment, New York City produces a lot of trash
at all hours of the day and night. Donna Chiaia helps keep
the city she loves clean and green through Classic Recycling
New York, her multi-generational family business that she
proudly owns and runs with her sister and daughter, and
which boasts more than 50 years of experience.

Brooklyn-born and a “New Yorker at heart,” Chiaia grew
up in the sanitation business, immersed in the environment since childhood and arriving at her destination via
her father.
“He started it over 54 years ago,” she says. “We’ve been in the
industry in New York for all these years. I was literally seven
years old sitting in the truck.”

After graduating from Columbia University, Chiaia started
working for her dad before taking over with her sister more than
35 years ago. A member of SWANA (Solid Waste Association of
North America), the company has a strong focus on equity and
inclusion, and now proudly counts Chiaia’s daughter as a team
member as well.
“My daughter graduated with her MBA and worked in New York
City in fashion,” Chiaia says. “I was able to turn her from fashion
to waste management.”
In a historically male-led industry, Chiaia is proud to employ
women in the industry, with the older generation teaching the
younger one valuable skills and insights gained from years of
experience. “I think the consistency and stability of having the
continuity is good. I’m happy I am able to teach her and be a good
role model for her, and that she’s in the business as well,” Chiaia
says. “And my daughter also brings fresh ideas and perspectives.”

Even though the company has earned credibility without certification and has been women-owned for over 35 years, Classic Recycling recently went through the process of becoming a certified WBE (Women Business Enterprise). “Certification validates the customers’ and vendors’ decisions to work with the company, giving credibility in a country focused on equity and inclusion. Many of our customers and vendors appreciate that not only can they rely on our service and professionalism, they
can also show that they are helping to advance their own commitment to inclusion,” Chiaia says.

“I think becoming certified highlights the importance of promoting women entrepreneurship, especially in an industry where the trucking, hauling and carting sectors tend to be male-dominated. It’s also nice that the NYC Department of Sanitation has had three women as commissioners, including the current commissioner, which is great.”

And although Chiaia has years of experience in the industry, at times she’s found it frustrating to have to prove her knowledge. As an example, when recently purchasing lower emission vehicles, one truck company she spoke with didn’t think she’d understand or be so knowledgeable about the industry and field.
“I found that a little annoying as well as amusing,” she says. “They couldn’t believe I knew about emissions and truck standards, so that was funny. I was speaking about greenhouse gas emissions and electric trucks and what we want in our equipment and safety criteria I needed and he was quite impressed.”
To that end, Chiaia also hopes she can lead by example and bring more women into the industry, inspiring them to become
sanitation drivers or helpers and members of Local Union 813.
Her decades in the industry also help with the challenges of running a recycling business in New York City, which can be numerous and daunting. “New York City is intense, unique
and one of the most intricate in the world, so it’s quite an experience to run trucking here,” she says. “There are a lot of moving parts to it, it takes a lot of experience, and the one
thing we have is experience.”
It’s also very congested and crowded with residents, commuters, and lots of cars. “There’s a lot of competition for the streets with traffic and deliveries, and now with outdoor dining because of COVID—which is wonderful because it’s keeping New York open and alive and helping the economy— there’s also another set of challenges.” Restaurants having tables outside means streets are getting narrower which presents a competition for space and a challenge for where to put rubbish and navigate the maze

It takes a lot of thoughtfulness to operate in this environment,
but it is a challenge that Chiaia is more than qualified to handle.
“We’ve always had to be aware of and in tune with the city’s
narrow streets and tourists,” she says. “It’s true that it’s the city that
never sleeps. Trucks run at night. You have different bars closing at
2am, 3 am, 4am. You have to be able to logistically and carefully
service customers with a strong focus on service and safety.”

Classic Recycling’s expertise focuses on Manhattan. “Urban
areas by definition are congested; now layer on the Christmas
Tree lighting at Rockefeller Center, the Macy’s Thanksgiving
Day Parade, and all the other major parades that draw people
from around the world, and the world leaders and their motorcades that come for the United Nations. Waste removal in other
places doesn’t have to plan for things like this.”

Chiaia’s experience in servicing the city means a good chance
to transition to the competitive DSNY CWZ (Commercial Waste
Zones) program, created to provide efficient and safe waste collection while advancing the Green New Deal and zero waste goals.

“It’s a great program trying to lower greenhouse gas emissions to
help the environment by reducing the amount of trucks on the
road through consolidating,” Chiaia says. “The opportunity the
city is offering with the Commercial Waste Zone is exciting and
with our experience, we’re hoping to become part of that.

We have relationships with our customers and already service customers within the key zones, so we’re very familiar with how to safely service and operate a business in these unique districts.”

It helps that Chiaia’s commitment to sustainability and the environment is already a huge part of Classic Recycling’s mandate and one they’ve been utilizing from the start. The company has purchased very low-emission trucks, and has looked into purchasing electric trucks, but there are some logistical hurdles, she says, including slower charging and supply chain issues.

Along with greener equipment, Classic Recycling works with customers to get bags off the streets with toters for cleanliness and toter straps to avoid vermin; takes less waste to landfills to lower the amount of greenhouse gas emissions; and employs other waste diversions such as mattress recycling, dealing with organizations for furniture donations, and the reuse programs.

“We’re getting our customers to compost,” Chiaia adds. “Organic waste compliance has been a little bit of a challenge, but we’re getting there.”

The company is also offering customers solar compactors to put garbage out in a cleaner way, avoiding piled-up bags, which lends itself to a greener community with fewer odors.

“We’re about educating customers, offering a sustainability plan and greener equipment,” says Chiaia. “This means reuse, reduce, recycle and donate to help divert waste from landfills to lower greenhouse carbon emissions that contribute to climate change.”

While some of these challenges may seem overwhelming, Chiaia takes it all in stride, like any true New Yorker, particularly one who has built up years of business skills and practice.

“[What drives us is] the sense of servicing our customers as well as always maintaining the highest level of safety for pedestrians, the community, and our employees,” she says.
“It’s more or less trying to always have experience navigating through the different changes and challenges, and I think that experience is the key.”

The fact that Classic Recycling is a family business offering excellent customer service is a point of pride for Chiaia: Any customer
can call the company and one of us will answer the phone. “They
have our cell phone numbers,” she says. “We’re committed.”

Although obstacles through the years have been numerous,
including 9/11, crime, and the Great Recession, COVID, which
Chiaia refers to as the “biggest dislocation,” has hit the city very
hard economically.

“It had a big impact on our customer base and was tough for us to
navigate as a company,” she says. “Customers who stayed open
knew that they could rely on our professionalism, and through
our strategic decision making we adapted and excelled and
retained the same employees with lots of experience.”

Chiaia has a number of admirable goals she hopes to meet
over the next few years including continuing to update and
modernize her equipment with the lowest greenhouse gas
emissions, converting to electric trucks, further incentivizing

recycling, improving route optimization, concentrating on
overall environmental health and, of course, being awarded
Zones in the NYC Commercial Waste Zone Program.

“We look to reduce truck traffic to lower air pollution and
improve quality of life,” she adds. “By reducing the amount of
garbage bags on the city streets we’ll help create a better and
cleaner community. It’s all about having a zero-waste mindset.”

By joining together different generations, the family’s collective knowledge becomes a greater strength, she adds,
leading to success through customer service, hard work,
responsibility and high values. “This is what we do. Our family
pride fosters reliable work ethics,” says Chiaia. “Our commitment to business consistency and stability formed our framework, and this experience is central to our company’s past
and future success.”

The company’s multi-generational experience has created a
dynasty of devotion and loyalty. “We’ve overcome the biggest
dislocations in history, stayed in our business, serviced our customers, and worked every single day through the pandemic,”
Chiaia says. “It was a big impact on everything, but with strategic decision making and experience we were able to do our
jobs and keep our operation safe.”

One of the most important—and easiest—practices that will lead us toward a greener New York is recycling. We want to help you reach your zero waste goals and those of the broader community through user-friendly disposal and ongoing waste diversion education.

Recycling guidelines may change based on location, so understanding general standards is key. These tips will get you started on the right path:

• Paper: Paper such as junk mail, newspaper, magazines, envelopes, school paper, and similar materials can be recycled. Paper products that cannot be recycled include soft paper (e.g., tissues, paper towels, napkins, etc.) and paper with plastic coating (e.g., candy wrappers).
• Cardboard: Boxes and other types of cardboard can be recycled if they’re flattened down. Paper cartons such as milk cartons can be recycled, but they should be collected with cans and bottles.
• Metals: All aluminum and tin cans (e.g., soup, soda, etc.) are recyclable as long as they don’t contain anything hazardous such as insect repellents. It’s best to wipe these down to remove any food residue before recycling them.

• Glass: Bottles are acceptable regardless of their color.
• Food/liquids: Organics are composted and reused rather than dumped and can be recycled into various soil amendments.
• Batteries and electronics: Car and regular household batteries can be recycled and must be handled separately from regular waste. Classic Recycling offers an e-waste service, where your electronics will be securely disposed of.
• Clothing and textiles: Clothing and other textiles should not be included in a recycling bin. We instead encourage you to donate them to a charity or secondhand organization that accepts these items. We can help set you up.
• Plastics: All plastics can be recycled or reused.
• Items that CANNOT be recycled: Styrofoam, wire hangers, ceramics, grease-filled pizza boxes, broken glass, straws, diapers, and bubble wrap are all examples of non-recyclable materials.

Single stream recycling is a simplified system in which all kinds of recyclables such as plastics, paper, metal, and glass are placed into a single bin, which means customers don’t have to separate them. This waste stream is transported to a facility for sorting and processing.

With single stream recycling, materials such as plastics, paper, metal, and glass are disposed in the same bin. These recyclables are then collected all at once for separation at a local facility. This is the most convenient way for your business to comply with sustainable waste practices, and we even provide single stream bins for you.

Not just anything can be recycled. Inappropriate materials can contaminate recyclables, damage sorting facility equipment, and harm handlers. Acceptable single stream materials include:

• Plastic bottles
• Paper
• Cans
• Clean aluminum foil
• Cardboard
• Paper bags
• Clean glass jars and containers
• Magazines, catalogs, and newspaper

Organic Recycling

We collect a wide range of organics from various types of businesses. Our special collection trucks transfer the organics to our composting partners. The collected organics are put to great use while also reducing the amount of destructive greenhouse gas emissions released into the environment.

Compostable Materials

Compostable waste comprises any biodegradable organic waste that is decomposed and recycled to produce nutrient-rich fertilizer for soil and other amendments. It is created from the following materials:

• Certified compostable products
• Food waste including bread, milk, cheese, bones, eggshells, meat, fruits, and vegetables
• Grass, leaves, and garden waste
• Non-recyclable paper products including egg cartons, napkins, and pizza boxes

How to Recycle/Compost Organics

Disposing of organics requires care. “Biodegradable” is not the same thing as “compostable,” and biodegradable products should not be automatically placed into the organics recycling bin. Products with labels like BPI and Cedar Grove indicate that they are certified compostable.

The Benefits of Composting 

Organics recycling and composting diverts unnecessary waste from landfills while turning it into a valuable resource:

1. Adds nutrients to the soil. Compost is humus, which improves soil fertility. When compost is placed on top of existing soil, it adds important nutrients such as carbon and nitrogen. 
2. Introduces valuable organisms to the soil. Micro-organisms like bacteria, fungi, and protozoa decompose organic material. Their presence is vital because they aerate the soil, which speeds up the composting process, converts nitrogen to a usable form, and repels some plant diseases.
3. Recycles kitchen and other waste. Composting keeps as much as 30% of waste from going to the trashcan, which minimizes clutter and sanitation issues in commercial establishments.
4. Reduces landfill waste. Although organic material will decompose in a landfill, the process is a lot slower, and the nutrients produced are wasted. Proper disposal avoids cluttering our landfills, reduces harmful gases, while generating valuable environmental resources.

32 Gallon Compostable bags are designed for protecting totes and keeping them clean during the collection and disposal of organic waste.

Compostable bags are made from a resin that can be consumed by micro-organisms that live in our soils.

Bag Size: 33″ x 39″

Per Case: 120 bags

Price: $110.00 per case

Color: Green

Contact us today to place an order for these ecofriendly green, environmentally friendly, sustainable bags!