May 2-4, 2025 was this year’s celebration of renowned city planner, Jane Jacobs. During the weekend the Municipal Arts Society organizes a series of walking tours known as Jane’s Walks. On Friday afternoon, I joined Historic Brooklyn Heights for Cat Lovers, arriving at Walk Whitman Park a little late after dealing with the irascible subway.
Tour leader Peggy G. wore a cat hat and furry tail. (She owns three cats. Other members of our fifteen-person group each had one.) Peggy led us around Brooklyn Heights, designed as America’s First Suburb.
The group stopped at 64 Poplar Street where Walt Whitman lived and wrote Leaves of Grass, minus any cat association. (Also minus much charm; although the area has many lovely houses, Walt’s isn’t among them.)
Peggy carried a book of photos to help with context, displaying a picture of Shato Lizzie, a cat who was the official mascot of TWA and flew “all over performing in cat shows.” (Performing is something my cat, Sake, doesn’t do unless you count running through a cat tunnel when she feels like it as a performance.)
In front of the Plymouth Church is a statue of Henry Ward Beecher, father of Harriet Beecher Stow of Uncle Tom’s Cabin fame. The story goes that Henry responded to a letter from a young boy forced to give up his beloved tabby and rescued the animal.

Henry Ward Beecher
Truman Capote lived at 70 Willow Street while writing Breakfast at Tiffany’s and In Cold Blood. A cat fancier, Capote had several.
We walked the lovely Promenade in full bloom and ended up at Borough Hall where Peggy described the work of Jerry Fox, a blind cat who wore glasses and prevented the building from burning down by meowing frantically to summon help.
Given glorious weather and a fondness for both cats and lovely neighborhoods, the tour was a success. Anna Wintour did not grace the scene.
Now to a recipe and not for kitty chow.
Chicken Cacciatore (say it aloud to hear the cat ref)
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 (28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves (if you use dried, the kitchen police will not notice)
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. (Dredge= put the flour in a plastic bag. Put the chicken in the bag and shake for a bit)
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Hum What’s New Pussycat. Think and dismiss the idea of moving to Brooklyn Heights.