2020-07-01T18:20:07-05:00 2018-12-31 231144520 TAIT WELLER & BAKER LLP 50 SOUTH 16TH STREET SUITE 2900 PHILADELPHIA PA 19102 990 2018-01-01 203735162 THE MUSEUM OF FOOD AND DRINK MUSE 2013713550 950 FULTON STREET BROOKLYN NY 11238 CATHERINE PICCOLI ACTING PRESIDENT 2013713550 2020-07-01 1 STACY CULLEN P00974308 2159798800 2020-06-26 73.197.240.60 2020-07-01 18:20:04 ED P A4BF3E6FED897BEA479E65A428327275E916FE0C 9CA5151C01E3019CBD572A3B206599F7FE171262 2018 2021-01-29 14:40:06Z X X CATHERINE PICCOLI 950 FULTON STREET BROOKLYN NY 11238 1190465 0 X WWW.MOFAD.ORG X 2005 NY MOFAD BRINGS THE WORLD OF FOOD TO LIFE WITH EXHIBITS YOU CAN TASTE, TOUCH AND SMELL. WE INSPIRE CURIOSITY ABOUT FOOD, WHAT IT MEANS AND HOW IT CONNECTS WITH THE WORLD AROUND US. 12 12 28 12 0 0 638575 772249 291784 346465 0 0 6967 751 937326 1119465 0 0 0 0 354382 445429 0 14897 231798 589229 669643 943611 1129969 -6285 -10504 354335 377149 8889 42207 345446 334942 X MOFAD IS A NEW KIND OF MUSEUM THAT BRINGS THE WORLD OF FOOD TO LIFE WITH EXHIBITS YOU CAN TASTE, TOUCH, AND SMELL. WE INSPIRE PUBLIC CURIOSITY ABOUT FOOD, WHAT IT MEANS, AND HOW IT CONNECTS WITH THE WORLD AROUND US. 0 0 755291 346465 THE MUSEUM OF FOOD AND DRINK (MOFAD) IS A NEW KIND OF MUSEUM THAT BRINGS THE WORLD OF FOOD TO LIFE WITH EXHIBITS YOU CAN TASTE, TOUCH, AND SMELL. WITH ITS UNIQUE CURATORIAL VISION AND DEEP CULTURAL AND CULINARY CONNECTIONS, MOFAD AIMS TO BE THE WORLD'S FIRST LARGE-SCALE, INDEPENDENT FOOD MUSEUM. FOUNDED ON THE NOTION THAT FOOD IS CULTURE, MOFAD HIGHLIGHTS HOW FOOD CONNECTS US WITH EACH OTHER AND THE WORLD AROUND US. AT MOFAD'S EXHIBIT DESIGN STUDIO, THE MUSEUM HAS CREATED INNOVATIVE, MULTI-SENSORY EXHIBITIONS ON THE HISTORY OF BREAKFAST CEREAL, THE SURPRISING SCIENCE OF FLAVOR, AND THE MAKING OF THE CHINESE-AMERICAN RESTAURANT.IN 2018, MOFAD CARRIED OUT THE FOLLOWING CORE ACTIVITIES IN SERVICE OF ITS EDUCATIONAL MISSION:EXHIBITION RELAUNCH: "CHOW: MAKING THE CHINESE AMERICAN RESTAURANT"DUE TO POPULAR DEMAND, MOFAD RELAUNCHED ITS PERMANENT EXHIBITION, "CHOW: MAKING THE CHINESE AMERICAN RESTAURANT," WHICH CELEBRATES THE BIRTH AND EVOLUTION OF CHINESE AMERICAN RESTAURANTS, TRACING THEIR NEARLY 170-YEAR HISTORY AND SPARKING CONVERSATION ABOUT FOOD CULTURE, IMMIGRATION, AND WHAT IT MEANS TO BE AMERICAN. THE EXTENDED EXHIBITION SAW OVER 15,000 GENERAL ADMISSION AND SPECIAL "CHOW DOWN" VISITORS IN 2018. IN ADDITION, MOFAD LAUNCHED THEIR EXHIBIT ENTITLED "HIGHLIGHTS FROM THE COLLECTION", WHICH GAVE A GLIMPSE INTO OUR CURATORIAL PROCESS THROUGHOUT THE YEARS. FEAST AND FESTIVALS EXHIBITIONMOFAD PARTNERED WITH SAVEUR MAGAZINE TO DEVELOP THE "FEASTS AND FESTIVALS" PHOTOGRAPHY EXHIBITION THAT EXAMINED THE CENTRAL ROLE THAT FOOD AND DRINK PLAY IN CELEBRATIONS, CEREMONIES, AND RITUALS ACROSS THE GLOBE. WITH AN ACCOMPANYING PROGRAM SERIES, MOFAD'S EXHIBITION INCLUDED THEMATIC DISCUSSIONS, COOKING DEMONSTRATIONS, AND SPECIAL EVENTS FEATURING JIM LAHEY, RUTH REICHL, SRI RAO, THE MEXICAN CULTURAL INSTITUTE, AND THE LEAGUE OF KITCHENS.PUBLIC PROGRAMSMOFAD'S PUBLIC PROGRAMS ENCOMPASS A RANGE OF EDUCATIONAL, EXPERIENTIAL, AND HANDS-ON EVENT OFFERINGS SUCH AS COOKING DEMONSTRATIONS, SUBJECT MATTER EXPLORATIONS, AND COMMUNITY WORKSHOPS ORGANIZED AROUND KEY THEMES: "GLOBAL CULTURES, GLOBAL CUISINES," "DINNERS OF THE PAST," "EAT, DRINK, READ," "LAB'S LAB," "MOFAD @ NIGHT," "KIDS IN THE KITCHEN," "SEASONAL SPIRITS, AND "WILD FOODS." IN 2018, MOFAD ENGAGED OVER 2,500 TICKET-HOLDERS WITH ITS WIDE-RANGING WEEKLY PROGRAMS, INCLUDING PROGRAMMING ABOUT TEA HISTORY, DUMPLING MAKING, CHOPSTICKS, CULINARY HYDROPONICS, AND VARIOUS OTHER CUISINES FROM AROUND THE WORLD.SCHOOL GROUPS MOFAD IS COMMITTED TO ACTIVE PARTICIPATION IN FOOD EDUCATION AND OFFERS HANDS-ON GUIDED TOURS TO K-12 SCHOOL GROUPS BASED ON AGE-APPROPRIATE LESSON PLANS. MOFAD'S EDUCATIONAL WORKSHOPS PROMOTE A DEEPER LOOK INTO THE FOOD SYSTEM THROUGH MULTI-SENSORY EXHIBITION CONTENT THAT SEEKS TO ADVANCE PUBLIC UNDERSTANDINGS OF THE HISTORY, CULTURE, SCIENCE, PRODUCTION, AND COMMERCE OF FOOD AND DRINK. MOFAD ENCOURAGES STUDENTS TO THINK CRITICALLY AND CREATIVELY ABOUT FOOD, AS WELL AS THE STORIES AND HISTORY CONNECTED TO IT, AND PROVIDES OPPORTUNITIES FOR EXPLORING DIFFERENT FOOD CULTURES AND PERSPECTIVES ON EATING. IN 2018, MOFAD ENGAGED MORE THAN 2,600 STUDENTS FROM A BROAD ARRAY OF NEW YORK CITY SCHOOLS, ENSURING AFFORDABLE ACCESS TO MOFAD'S EDUCATIONAL PROGRAMMING.MULTIMEDIA PROJECT: MOFAD CITYMOFAD CITY IS A MULTIMEDIA PROJECT FIRST LAUNCHED IN COLLABORATION WITH EATER TO TELL THE STORIES OF FOOD CULTURES IN NEIGHBORHOODS AROUND THE COUNTRY. THE PROJECT AIMS TO PROMOTE AN APPRECIATION OF IMMIGRANT FOOD TRADITIONS AND TO INSPIRE THOUGHTFUL DISCUSSION AROUND THE MEANING OF AMERICAN CUISINE AS A UNIQUELY DIVERSE SET OF FOOD COMMUNITIES. DIGITALLY, THE PROJECT EXPANDS MOFAD'S EDUCATIONAL AND CULTURAL FOOTPRINT, ENSURING ACCESS TO THE MUSEUM'S CURATORIAL VISION AND ETHOS THROUGH SELF-GUIDED DIGITAL TOURS OF FOOD COMMUNITIES ACROSS THE U.S. LAUNCHING IN LATE 2016, MOFAD CITY INCLUDED EIGHT GUIDES COVERING FOOD CULTURES IN SIX CITIES BY 2018, HIGHLIGHTING EACH COMMUNITY'S RICH HISTORY, ITS RESTAURANTS AND FOOD VENDORS, AND THE CULTURAL AND HISTORICAL SIGNIFICANCE OF THE CULINARY LANDMARKS THAT CONTRIBUTE TO THIS HISTORY-ALL WHILE USERS ENJOY FOOD AND SUPPORT LOCAL BUSINESSES.KNIGHTS OF THE RAJ NYCKNIGHTS OF THE RAJ NYC WAS AN IMMERSIVE AFTER-HOURS EXHIBITION AND DINING EXPERIENCE ON SHOW AT MOFAD LAB FROM JULY 20 THROUGH AUGUST 5, 2018. FOLLOWING A GROUND-BREAKING EXHIBITION ON THE HISTORY OF CURRY IN ENGLAND, MOHAMMED ALI DEBUTED A NEW KNIGHTS OF THE RAJ EXPERIENCE AT MOFAD IN THE SUMMER OF 2018. WITH A FOCUS ON NEW YORK CITYHOME TO ABOUT HALF OF THE NEARLY 60,000 BANGLADESHIS, THE FASTEST GROWING ASIAN AMERICAN SUBGROUP, LIVING IN THE UNITED STATES TODAYKNIGHTS OF THE RAJ NYC CAPTURED THE STRUGGLES AND STORIES BEHIND THE PEOPLE WHO BROUGHT CURRY TO NEW YORK CITY RESTAURANTS, AND INVITED VISITORS TO EXPERIENCE SOUTH ASIAN FLAVORS WHILE ABSORBING THE DEEPLY PERSONAL NARRATIVES THAT LED BENGALI MIGRANTS TO NEW YORK. VISITORS LOOKED PAST THE BRIGHT LIGHTS IN A RECREATED CURRY HILL RESTAURANT, HEARD THE DEEPLY PERSONAL NARRATIVES OF THE BENGALI MIGRANTS WHO COOK AND SERVE CURRY, LEARNED ABOUT BANGLADESHI CULINARY TECHNIQUES, AND ENJOYED A THREE-COURSE TASTING MENU OF TRADITIONAL RECIPES DONATED BY CHEFS AND HOME COOKS IN THE LOCAL COMMUNITY.AFRICAN/AMERICAN: MAKING THE NATION'S TABLEMOFAD BEGAN PREPPING AND OBTAINING BOOKS AND COLLECTIONS FOR THEIR UPCOMING EXHIBIT. THIS EXHIBITION WOULD CELEBRATE THE CONTRIBUTIONS OF COUNTLESS BLACK CHEFS, FARMERS, AND FOOD AND DRINK PRODUCERS WHO HAVE BEEN WRITTEN OUT OF HISTORY PROVIDING RECOGNITION THAT IS LONG OVERDUE. 755291 1 1 0 0 0 0 0 0 0 0 1 0 0 1 1 1 1 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 20 0 1 28 1 0 0 0 0 0 0 0 0 0 0 0 0 X 12 12 0 0 0 0 0 0 0 1 1 0 0 1 0 0 0 1 0 0 X CATHERINE PICCOLI 7183872875 62 BAYARD STREET BROOKLYN NY 11222 DAVE ARNOLD TRUSTEE 2.00 X 0 0 0 JENNY BEST TRUSTEE 2.00 X 0 0 0 VIKRAM BHASKARAN TRUSTEE 2.00 X 0 0 0 DAVID CHANG TRUSTEE 2.00 X 0 0 0 MICHELLE CURB TRUSTEE 2.00 X 0 0 0 GLENDA HERSH TRUSTEE 2.00 X 0 0 0 GARRETT OLIVER TRUSTEE 2.00 X 0 0 0 CHARLOTTE OMNES TRUSTEE 2.00 X 0 0 0 GLEN WHITNEY TRUSTEE 2.00 X 0 0 0 ELIZABETH YALE MARSH TRUSTEE 2.00 X 0 0 0 JULIAN YAP TRUSTEE 2.00 X 0 0 0 PATRICK MARTINS TRUSTEE EMERITI 2.00 X 0 0 0 PETER KIM EXECUTIVE DIRECTOR 40.00 X 67000 0 0 JAMES PHELAN MANAGING DIRECTOR 40.00 X 135000 0 0 202000 0 0 1 0 0 0 0 4910 193616 30475 543248 772249 MUSEUM REVENUE 900099 286914 286914 MUSEUM PROGRAM AND SER 900099 59551 59551 346465 43229 193616 71000 -27771 -27771 MISCELLANEOUS 900099 28522 28522 28522 1119465 346465 0 751 134865 39423 47721 47721 242984 192878 35458 14648 33377 27559 1425 4393 34203 28675 5528 108904 70936 6449 31519 8307 5978 1884 445 14897 14897 1758 1758 33668 25327 3682 4659 10741 510 10198 33 236632 195552 20540 20540 4058 2912 387 759 6206 2816 1480 1910 44847 40363 2242 2242 6224 6224 TASTING 87594 80299 7295 VENUE AND EQUIPMENT REN 69094 69094 RETAIL GOODS 14398 14398 MERCHANT PROCESSING FEE 14183 9915 4253 15 23029 15992 937 6100 1129969 755291 142880 231798 53305 32511 53000 41820 43072 553833 337267 259210 216566 0 32000 354335 377149 8889 42207 8889 42207 X 345446 291436 43506 345446 334942 354335 377149 -10504 0 X X 0 1 X 0 0 X 181206 1039127 847035 638575 607271 3313214 181206 1039127 847035 638575 607271 3313214 46484 3266730 1500 34259 35759 33538 43296 76834 3425807 0.95360 X RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED 463174 270422 192752 90659 66845 23814 216566 SECURITY DEPOSIT 32000 32000 CREDIT CARD PAYABLE 42207 42207 X 1119465 0 1119465 0 1119465 1129969 0 1129969 0 1129969 PART X, LINE 2: THE MUSEUM QUALIFIES AS A TAX-EXEMPT ORGANIZATION UNDER SECTION 501(C)(3) OF THE INTERNAL REVENUE CODE. ACCORDINGLY, IT IS NOT SUBJECT TO STATE OR FEDERAL INCOME TAXES. THE MUSEUM FOLLOWS PROFESSIONAL STANDARDS WHICH CLARIFY THE ACCOUNTING FOR UNCERTAINTY IN INCOME TAXES RECOGNIZED IN THE MUSEUM'S FINANCIAL STATEMENTS AND PRESCRIBE A RECOGNITION THRESHOLD AND MEASUREMENT ATTRIBUTE FOR THE FINANCIAL STATEMENT RECOGNITION AND MEASUREMENT OF A TAX POSITION TAKEN OR EXPECTED TO BE TAKEN ON A TAX RETURN. THE STANDARDS ALSO PROVIDE GUIDANCE ON DERECOGNITION AND MEASUREMENT OF A TAX POSITION TAKEN OR EXPECTED TO BE TAKEN ON A TAX RETURN. THE MUSEUM FILES INCOME TAX RETURNS IN THE U.S. FEDERAL JURISDICTION. THE MUSEUM'S FEDERAL INCOME TAX RETURNS FOR TAX YEARS 2015 AND BEYOND REMAIN SUBJECT TO EXAMINATION BY THE INTERNAL REVENUE SERVICE. SPRING GALA 236845 193616 43229 41068 5325 700 23907 236845 193616 43229 41068 5325 700 23907 71000 -27771 FORM 990, PART VI, SECTION B, LINE 11B THE FORM 990 IS PREPARED BY A CPA FIRM AND IS THEN REVIEWED BY THE ORGANIZATION'S BOARD OF DIRECTORS PRIOR TO FILING WITH THE IRS. FORM 990, PART VI, SECTION B, LINE 15A THE MUSEUM OF FOOD AND DRINK HAS AN "EXECUTIVE DIRECTOR / CEO COMPENSATION POLICY" THAT REQUIRES BOARD APPROVAL, CONCURRENT DOCUMENTATION, AND INDEPENDENCE IN COMPENSATION SETTING. MOFAD'S POLICY CAN BE SUMMARIZED AS FOLLOWS: THE MUSEUM OF FOOD AND DRINK'S BOARD OF TRUSTEES' ANNUAL PROCESS FOR DETERMINING COMPENSATION CONSISTS OF THE BOARD EXECUTIVE COMMITTEE ANNUALLY EVALUATING THE EXECUTIVE DIRECTOR ON HIS/HER PERFORMANCE AND MAKING A RECOMMENDATION TO THE FULL BOARD FOR THE COMPENSATION (SALARY AND BENEFITS) OF THE EXECUTIVE DIRECTOR (AND OTHER HIGHLY COMPENSATED EMPLOYEES OR CONSULTANTS) BASED ON A REVIEW OF COMPARABILITY DATA AND DOCUMENTING ITS EFFORTS. THE CHAIR OF THE BOARD OF DIRECTORS AND TRUSTEES, WHO IS A VOLUNTEER AND NOT COMPENSATED BY MOFAD, WILL OPERATE INDEPENDENTLY WITHOUT UNDUE INFLUENCE FROM THE EXECUTIVE DIRECTOR. NO MEMBER OF THE EXECUTIVE COMMITTEE WILL BE A STAFF MEMBER, THE RELATIVE OF A STAFF MEMBER, OR HAVE ANY RELATIONSHIP WITH STAFF THAT COULD PRESENT A CONFLICT OF INTEREST. FORM 990, PART VI, SECTION C, LINE 19 THE ORGANIZATION MAKES ITS GOVERNING DOCUMENTS AVAILABLE TO THE PUBLIC UPON REQUEST. FORM 990 , PART VIII, PART IX , PART X THE FORM 990 IS BEING AMENDED WITH REFERENCE TO PART VIII , PART IX AND PART X TO CORRECTLY REFLECT THE AUDITED FINANCIAL STATEMENTS.