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New Project Brings an Influx of Restaurants to Northglenn

New Project Brings an Influx of Restaurants to Northglenn


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Not much changes in the city of Northglenn. Completely surrounded on all sides by other cities, there is not much room for expansion so restaurant selection has stayed the same for a number of years. Yet an urban renewal project almost ten years in the making — the Webster Lake Promenade — is finally bringing something new to Northglenn and its restaurant scene.

In 2004, the property at the southeast corner of I-25 and 120th avenue was purchased by the city and the Northglenn Urban Renewal Authority for redevelopment. Over past years the property has been made ready for new building by demolitions of the former buildings along 120th and Grant Street. Finally, new building began this past July. When the promenade is completed it will have about 47,000 square feet of restaurant and retail commercial space. “The vision was to create a vibrant commercial center for the city, and we are now making this a reality,” said Mayor Downing at the groundbreaking.

According to Hawkins Development, one of the partners in the project, the promenade will bring 200 new jobs to Northglenn.

“It will revitalize that area. We need the jobs and new construction in Northglenn, but it will also provide quality restaurants and services for the residents, businesses and visitors,” said Downing.

Many national food and restaurant chains have already committed to filling up spots at the new Promenade including: Longhorn SteakHouse, Jim ‘N Nicks Bar-B-Q, Panera Bread, Bad Daddy’s Burger Bar, Café Rio Mexican Grill, Taziki’s Mediterranean Cafe, Jimmy John’s, and Jamba Juice.

The first restaurant, Longhorn SteakHouse, a national chain, opened its doors on March 31st. Northglenn residents are clearly excited to have new restaurant choices. Nearly two weeks after the opening Longhorn is still packed. You can expect a 40 minute wait for a table, even at 7 pm on a Thursday, which is completely unusual for Northglenn. Clearly, this project will bring some much needed variety to Northglenn’s restaurant selection.

“This redevelopment project has been a long time coming, but well worth the wait,” said Rosie Garner, Northglenn Urban Renewal Authority chair.


Sheep School

LAST YEAR, TWO DAYS AFTER CHRISTMAS, I found myself shivering in a dusty barn in Belén, waiting for sheep to dry. Outside, six droopy-looking Rambouillets huddled in a muddy pen, seeming vaguely alarmed. Steam rose from their backs as the sun dissolved the remnants of the previous night’s snow. John Jewell, who was about to teach me how to shear a sheep, scratched his salt-and-pepper beard, shifted in his sturdy Key overalls, and anxiously eyed the animals as he set up his tools. You can’t shear wet critters or the fiber turns moldy, he told me and the other blinking, under-caffeinated students at this four-day Sheep Academy. And if you don’t keep them off their feed for 12 to 24 hours, he continued offhandedly, they’ll poop all over your boots when you shear.

Have the sheep fasted? I wondered. Suddenly I felt very awake.

Just then, more students arrived at the quiet cattle auction barn where Jewell led the first workshop. I met farmers Cody and Kim Burns, who had driven down from southern Colorado, and Pat Maas, who had nervously left her sheep in snowy McIntosh. There was Jens Deichmann, who keeps a couple dozen Churros grazing in his vineyard in Albuquerque’s South Valley, and Sandra Jones, a doctor from Las Cruces who had bought a few sheep and wanted her 13-year-old son, Robert, to learn how to take care of them. I huddled under a heater with Alora Fernandez, who used to work with the goats at Estancia’s Old Windmill Dairy but was dreaming of having her own operation, including sheep. All of us wanted to learn how to shear—me because I’m a nutso knitter who fantasizes about someday having sheep, them for more practical reasons.

“The shearers are aging out, just like the ranchers,” says Katy Lente, one of the organizers of the academy. There is an urgent need for new people, young people, to learn from them and eventually fill their mud-caked boots. That’s one reason why Lente, state veterinarian Alexis Eckhoff, and some compatriots formed a group called the Oveja Project (oveja is Spanish for “sheep”), which hosted this first experimental Sheep Academy. Their vision for the future, Eckhoff says, is 𠇊 thriving sheep industry in New Mexico that is inclusive, sustainable, and economically viable.” For now, Sheep Academy is still getting on its feet, but ultimately Oveja Project aims to educate the public about sheep and make the sheep industry profitable by getting sheep-derived goods on the market. Organizers also want to embark on outreach between producers and young people, including 4-H groups all across the state.

The industry didn’t always struggle like this. Sheep were once the source of great fortunes for those living on the vast northern frontier of New Spain. They were of vital importance to the Spanish colonists, who chose to bring the low-maintenance Churro breed with them to the Río Grande Valley for meat and wool. Diné people acquired their own flocks through trade and raiding, making sheepherding and weaving cultural mainstays. The animals thrived on the open range. At one point the state’s five million sheep vastly outnumbered its human inhabitants. Roswell became a major trading point it’s still home to the largest wool-marketing firm in the nation, claiming 20 percent of the domestic market, though it now sources wool from far beyond New Mexico. In 1918, Frank Bond built the Wool Warehouse in downtown Albuquerque to store five million pounds of wool and transport it to market on the Atchison, Topeka & Santa Fe Railway. Demand for wool peaked after World War I, in part because of the demand for military uniforms and blankets, but soon after that, wool began decades of decline with the influx of cheaper synthetic fabrics.

New Mexicans never forgot their love of wool. If you’ve ticked off even a few of New Mexico’s best experiences—the Museum of Spanish Colonial Arts, Indian Market, Spanish Market, and El Rancho de las Golondrinas, in Santa Fe the Northern Navajo Nation Fair, in Shiprock the New Mexico Farm & Ranch Heritage Museum, in Las Cruces or the Heritage Farm, at the Albuquerque BioPark—then you’ve most likely admired rugs, blankets, embroidery, tapestries, and other works of art made with New Mexico wool and dyed with local plants. These cultural traditions are harder to maintain under economic pressures—younger generations leaving rural areas for urban ones, pastures going underutilized, and the lack of agricultural education for New Mexico youth. But there are still rural farmers trying to hang on to a way of life radically disrupted by globalization, as well as affluent city-dwelling fiber artists, knitters, crocheters, and spinners who love immersing themselves in the meditative, tactile pleasure of creating something tangible, unique, and lasting. They are proud descendants of New Mexico’s earliest fiber artists, devoted to preserving the cultural traditions of weaving, stitching, and dyeing. They are shearers, mill operators, veterinarians, butchers, and shop owners trying to keep afloat. They have banded together to try to find and then fix the dropped stitches in New Mexico’s sheep-to-shawl process.

Above: John Jewell is a Jedi with sheep.

EVENTUALLY THE MORNING WARMED up and Jewell led the driest-looking ewe into the barn. He stood her on a piece of plywood that he had laid down to catch the wool and keep it off the dirt. I had pictured us wielding something like the Wahl clippers I use to cut my husband’s hair, but Jewell had set up a bigger, more complicated contraption called a Supershear. The machine’s teeth did look similar, but it was attached, through a series of articulated steel tubes, to a one-half-horsepower motor he had bolted onto a wooden beam in the barn. “This is what the Aussies use,” he said, showing us how to remove the blades for sharpening. “Some of those guys shear 400 sheep a day.” Four hundred, I thought. Shearing must be easier than I imagined.

Jewell propped the docile critter up against his leg and slid the humming machine up and down her flank. It looked like what a brand-new Schick does when you slide it through the shaving cream on your shin. He zipped around a leg, ducked up under the neck, buzzed the �p” off the top of her head. And he was done. “Okay! Who’s next?” he said, holding out the machine. No one moved.

Eventually, I volunteered. A helper led the newly nude ewe out to the corral and brought in a fresh, woolly one. During his demonstration, Jewell had shown us this Jedi move where he took the animal by the scruff of her neck and gently but firmly brought her head to her rear leg, smoothly guiding her into a sitting position. When I tried it, the sheep just stood there and stared at me like What the heck, crazy lady? It shook my confidence a bit. But Jewell showed me again. I didn’t really get it, but the ewe ended up with her butt on the ground. “Okay, now hold on to her neck. You’ve got to get her leaning against your left leg,” he said, 𠇊nd use your right to pin back her foreleg.” I tried. It was like playing Twister with a sheep.

I finally got her leaning up against me and Jewell pressed the machine’s handle into my palm, then reached up and flicked the Supershear’s switch. I gripped a fistful of wool and slid the machine’s tines into her fleece, but my forward progress immediately came to a thudding halt. It was like trying to jab a dull fork into a memory-foam pillow. I leaned my full weight into my right arm and took another pass down her side𠅊nd the cream-colored wool fell away, exposing bright-pink skin and a thin layer of snowy white fuzz. “Aaat’s it,” Jewell said.

By the third pass, I was starting to sweat. The more I pushed the vibrating blades under the fleece, the more my hand glistened with wool grease and the harder it was to hold on. I wiped a slick hand across the reinforced thigh of my pants and took a deep breath. I took several more passes down the right side, then aimed the tines toward the more challenging territory of her hind leg. I let her sink down to the plywood and she slumped at my feet like a bag of wet cement, looking as exhausted as I felt. I guided the machine down toward her haunch, but once I buried the tines in the fleece, I couldn’t see where they were going or how close they were to the skin. I pushed down on the ewe’s knee and she straightened her leg out, just like the instructor said she would. I kept the tines low, following the curve of her leg, and the wool came off in a nice wide strip. Within a few minutes I had nicked the poor girl. I wanted to give up. But Jewell (and Lente, who owned the ewe) urged me on. I𠆝 been at it maybe 15 minutes. Sweat drenched my shirt. It wasn’t pretty, but I finished, then fell into a chair while the next student took a turn.

Above: Alora Fernandez practices shearing.

After lunch we had a session on trimming hooves. Sheep that live in a grassy pasture don’t wear their hooves down on their own, so you must trim them regularly. If not, they’ll grow gangly and curl up over themselves. “If they’re real long, horseshoe nippers will do the trick, but you can’t fix a severely overgrown hoof in one year,” hoof-trimming teacher Kerry Mower told us, holding a ewe by the ankle. Mower has a Ph.D. in animal health and works full-time for the New Mexico Department of Game and Fish, but he has a herd of Finn sheep and moonlights as a shearer. He drew a diagram of the foot, showing us how the hoof grows and how to avoid the quick, the soft tissue in the center of it. I snipped a piece of what felt like soggy rawhide off a sheep’s hoof. Nothing bled. I was one freshly trimmed foot closer to responsible sheep ownership.

Later that afternoon, we learned how to clean the sheared fleece, first by picking out all the burrs, bits of hay, and, rather unfortunately, poop. Afterward, we scoured it, cleaning all the grease out of the wool with repeated baths in hot, soapy water. Then came combing and carding the wool, the process of aligning its strands to ready it for spinning.

Today, you’re lucky if you earn $10 for a reasonably clean, nice fleece. The piecemeal pile I𠆝 made that morning must have been worthless. Full-time rancher Cody Burns has figured out at least one way to make money at this. He and his wife raise a mixed herd of Merinos, Cotswolds, Gaddis, and Teeswaters. Professionals shear the bulk of their sheep, and they sell the wool wholesale, but Burns said he keeps the best of the animals aside for what he described as “the individual fleece market”—spinners, weavers, and dyers looking for top-quality wool they can finish themselves. Burns came to Sheep Academy so he could learn to shear those few animals himself and, importantly, on his own schedule. Their top-shelf fleeces might sell for $50 a pound, making just one worth as much as the fleeces of 50 run-of-the-mill sheep combined. But last year, they couldn’t get a single shearer to come in time for October’s Taos Wool Festival, one of their biggest events of the year. “Man, I coulda retired if I𠆝 been able to shear them all before Taos,” he said with a laugh. 

By pursuing quality over quantity, Burns found a lucrative niche in a market that is otherwise saturated with cheap imports from Australia and New Zealand. Nothing can quite replace the connection customers make when they shake the hand of the man or woman who fed, cared for, and sheared the sheep whose fleece they’re buying. I get that. I live next door to a group of Churro and Rambouillet sheep, and a couple of years ago my neighbor, Raul Jaramillo, gave me a fleece. I had it processed at the Mora Valley Spinning Mill and used two skeins of it to knit a sweater for my cousin’s baby. It made my aunt cry, which made me cry. I had worked on the sweater for weeks, thinking often of Baby Evelyn, but also of the white sheep across my fence and the miracle that causes her to grow such a soft and luxurious coat.

A similar feeling of connection motivated Spanish Market colcha embroidery champion Julia Gomez to come to Sheep Academy as an assistant to natural dyeing instructor (and master spinner) Ric Rao. The temperatures never rose above freezing, but Gomez and fellow champion Annette Turk spent the entire day outside, lugging around giant, steaming pots of yellow snakeweed, oozing-red cochineal bugs, and deep-brown walnut husks. Rao had collected some of the plants himself, but he bought the cochineal bugs, which are easier to find and harvest in Mexico. It was hard, physical labor, but they were determined to teach us the old-fashioned way to color wool—the only real way to do it for traditional colcha embroidery, a rustic style of needlework that is beloved for its enthusiastic colors, whimsical flowers, and charming birds.

“I always think of the women who struggled here in colonial times,” Gomez said, “the women who sheared the sheep, spun the wool, wove the fabric, did the embroidery, and how much time it took.” She said she𠆝 spent eight months working on the bedspread that won her a Best of Show award at Spanish Market in 2010. But Gomez was disheartened that only a handful of people had entered the colcha competition in 2018. “It’s a dying art,” she said with visible concern. That’s why she’s been mentoring young artists, demonstrating at El Rancho de Las Golondrinas, and helping with classes like this one. After lunch, she carefully tied lengths of churro yarn for me so I could try dyeing and have some little samples to take home.

Above: Workshop participants spin wool and dye it.

After all four days were over, Eckhoff proclaimed it a great success. “It taught a lot of people just how hard it is to shear sheep,” she said, laughing. 𠇊nd it created a lot of connections. It created awareness, interest, and a love of something traditional that will continue to grow.” Craft stores in New Mexico are agitating for more local yarn, she says, and producers can’t meet the need. She’s hoping to put on more events that will bring sheep people together, including a follow-up to Sheep Academy.

Back at home, I realized I still had a lot of plain white yarn left in the Mora Valley Spinning Mill box, so I decided to dye it the way I𠆝 learned. I boiled cochineal bugs, steeped black walnuts, and stirred up a pot of hollyhock blossoms I𠆝 gathered from my yard, then dunked my yarn into the pots. It wasn’t a lot of wool𠅎nough for a few baby sweaters𠅋ut as the hues emerged, my heart swelled with pride. I had made it myself.

ON THE FIBER TRAIL
The Oveja Project welcomes anyone interested in getting involved in elements of the sheep industry𠅋reeding, farming, working with wool, or serving lamb in your restaurant. The project connects participants so they can share resources, knowledge, and training. Future workshops include a menu of options and prices. Contact Alexandra Eckhoff, of the New Mexico Livestock Board, at [email protected], or Katy Lente at [email protected]

The Taos Wool Festival takes over Kit Carson Park October 5𠄶 for the 36th year. Stock up from the huge selection of local wool, fiber arts, tools, and more. Visit Critter Corner to ogle the alpacas, coo at the goats, and be growled at by a llama. Watch demonstrations and cheer for contest winners.

The Española Valley Fiber Arts Center celebrates Churro Week October 1𠄵, with classes in colcha embroidery and natural dyeing. The center also carries local yarn and supplies.

The Yarn Store at Nob Hill stocks yarn from Oveja Project members, offers a full range of classes, and hosts drop-in groups for knitters, crocheters, and spinners.

The Mora Valley Spinning Mill processes local fiber and leads tours of the factory. Shop for yarn and fiber arts in the adjoining Tapetes de Lana gallery. Call ahead to confirm hours.

Tierra Wools sells certified organic wool from local sheep and weavings by local artists in a cozy shop near Tierra Amarilla. Check the website for classes in weaving, spinning, dyeing, and more.

Visit the Sheep and Goat Barn at the New Mexico Farm & Ranch Heritage Museum, in Las Cruces, and sign up for felting and weaving workshops—some designed just for children.


Attracting new patrons challenging, crucial for libraries

It’s summertime in Dubois County, and for local libraries, that means an influx of patrons and more opportunities to attract new ones.

Each year, the five local libraries — Birdseye Branch Library, Dubois Branch Library, Ferdinand Branch Library, Huntingburg Public Library and Jasper Public Library — host the summer reading program, a staple program for the year that challenges both children and adults to read through the warmer months, enticing patrons with prizes and special activities. The season-long program attracts hordes of people, usually parents and kids, to the libraries. Every year, the program brings in a handful of new families to each library, librarians said. It’s a great recruiting tool, and one of many such tools librarians have in their arsenals.

“The library’s goal is to remain significant to the community,” said Huntingburg Library Director Angie Haake. “In order to remain significant, the library must prove why our services are needed. To do this, the library must increase awareness of services by understanding the needs of our users.”

For the local libraries, increasing awareness means getting out into the community. All four libraries partner with local schools, offering free access to online databases that teachers can use in their lesson plans and students can use for projects. The libraries in the Dubois County Contractual System — Birdseye, Dubois, Ferdinand and Jasper — issued each student in the school systems a digital access library card, which gives students unlimited access to the library’s online resources even if they don’t have a full library card. Jasper Branch Manager Beth Herzog-Schmidt said the digital cards have been successful in bringing new families into the libraries.

“They come in, and we issue them full access library cards,” she said.

The Huntingburg and Jasper libraries emphasize getting out into their communities as a recruitment tool. Staff of Huntingburg’s library participate in the Herbstfest parade and run an outreach program to the Waters of Huntingburg.

Staff from the Jasper Public Library participate in several community events such as the annual Chalk Walk and the Jasper Maternity and Baby Expo. They also partner with schools, after-school programs and senior centers for craft programs. New parents at Memorial Hospital and Health Care Center get a baby bag from the library with a children’s book and information on early literacy and the library. In March, the library partnered with Brew, a local restaurant just off the Courthouse Square, for a Green Eggs and Ham program to celebrate Dr. Seuss Day.

“I think just being visible is a good way to reach people that have never come in or maybe don’t know what all we have to offer,” Herzog-Schmidt said.

Dubois Branch Manager Anita Murphy relies on creative programming to get new patrons into the library. For her, performances are major attractions, and the library has hosted several small concerts, magic shows, puppet shows, animal shows, you name it.

“Up here in Dubois, people don’t have the opportunity to see those things unless they drive to Jasper,” Murphy said.

When performances are too large for the library’s space, the library teams up with Dubois Middle School to host events in the gym. For those, the library gives out raffle tickets for pizza to entice attendees over to the library.

Dubois also works with the schools to cover soft skills such as sewing and cooking since home economics courses aren’t as common.

Like Dubois, the other libraries also rely on their programs to bring new patrons through the doors. Each branch hosts various craft nights and book clubs. The Jasper Library regularly holds a taster’s club that lets people share recipes and come together over food, and Ferdinand Branch holds make-and-take essential oil classes every so often. To get the word out, the libraries use social media, local newspapers and calendars on their websites. Their goal is to be eclectic and try to offer something for everyone.

“You can never run out of ideas,” Murphy said. “There’s always Pinterest.”

Attracting new patrons, however, can be a challenge. Librarians are up against the idea that libraries are simply repositories for books and places for readers. That’s simply not true, Murphy says. Today’s libraries are places where people without internet access can get on the web, where kids and teenagers can gather after school for activities and where people come to learn new skills. The librarians agree that showing community members everything the library has to offer is key to attracting new patrons.

“Once they come in and see what the library is about,” Murphy said, “they come back.”


A Silicon Valley Relaunch

REDWOOD CITY, about 25 miles south of San Francisco, was a bustling shipping and lumber town in the mid-19th century, until it fell off the radar in the ’70s — owing, in part, to major retail development in nearby Palo Alto — and was tagged with the unfortunate nickname Deadwood City. But over the last few years, this sleepy Silicon Valley suburb has begun shaking off that moniker, re-emerging with an influx of new restaurants, shops and theaters. The town is also striving to preserve historic landmarks, like the glass-domed courthouse, which celebrates its centennial this summer with outdoor concerts and a Fourth of July dedication ceremony.

“Redwood City used to be so quiet, you could throw a bowling ball down Broadway at six o’clock at night,” said Pat Webb, sitting in the newly installed Courthouse Square, a European-style piazza sprinkled with Italianesque stone fountains and wooden tables and chairs. Ms. Webb, the city’s housing and economic development manager, helped spearhead a $50 million downtown revitalization project, which added retail shops and restaurants along Theater Way, and created more pedestrian-friendly streetscapes.


Indian In flux Bring Racial Strife to West Canada Cities

SASKATOON, Saskatchewan —The cities that are strung out across Canada's broad prairies tend to be neat little clusters of straight, flat roads, with a go‐to‐bed‐early tradition and a pervasive sense of order.

But in the last few years, their tranquility has been upset by a flood of Indian's who are leaving the reservations and the small towns in search of a better life. The Indians’ arrival is giving places like Saskatoon their first taste of serious racial discord.

Moving to the city with plenty of dreams but usually no money or‐ skills, the Indians have trouble with housing

welfare, with job discrimination and with the police. Their new urban plight seems, to many Canadians, comparable to that of the blacks who flooded into the cities of the United States a decade or two ago.

“Canadians have ‘always smugly thought that the racial problems were all south of the border, but they're beginning to discover some right here,” said Dr. Howard Adams, a leader of tth thetis, or mixed‐race people, who live in many of.Canada's nevhirban gums.

“This migration into the cit ies is absolutely identical to what the blacks did in: the States, and, once here, we're following the same route too,” said Dr. Adams, a Saskatoon University professor with a doctorate from the University of California at Berkeley. As in other indigenous groups in the West, Dr. Adams says, he is seeing new signs of ethnic pride and militance among his people as they come into town. “Canada will just have to face up to the problem,” he says.

In this view, Canada, a traditionally Anglo‐Saxon society, simply ignored its Indian people as long as they stayed on the reservations and in the small hiniting and trapping settlements of the North. But they can be ignored no longer.

in Regina, Saskatchewan, anii. Winnipeg, Manitoba, metis and Indians make up perhaps 8 per cent of the population, and the proportions, increasing rapidly, are not much smaller in. Edmonton and Calgary in Alberta and in Saskatoon:‐.

The 1971 census showed that the number of Indians living in each of those cities had more than quadrupled in a decade.

The overcrowded, run‐down Indian neighborhoods with Their muddy front yards and plastic tacked over the windows against the cold, are usually cut off from the whites by the maze of railroad tracks that seems a standard feature of every prairie city. But the slums are growing fast and spilling into other sections, with resultant tensions.

In both Saskatoon and Regina, white residents have signed petitions against their, Indian neighbors. “The presence of this type of tenant has had a decided effect in the devaluation of all other properties in the area,” read a typical coin'‐’ plaint.

In Edmonton, it is said that some real estate agents mysteriously run out of listings when they find out that a potential client is an Indian.

Employers who are asked to hire an Indian as a salesman, teller or waitress often reply, “Iɽ like to, but my customers wouldn't stand for it.” The attitudes of the police also often recall American feelings not many years ago. A police official of one large city, asked about the state of relations, between members of his force and the Indians, replied with a grin:

“That just depends on how drunk the rndian is at the time.”

The same official, conceding that the city had only one Indian policeman, said: “We're not going to go out looking for Indian recruits, but any man who walks through the door with the right qualifications can make our force, regardless of race, color or creed.”

The urban Indians often have an unemployment rate of 50 per cent or more, and they spend a lot of their time hanging around on street corners, which sharply increases their contact with the police.

On the Government reservations or in the isolated small towns, the Indians are used to dealing with merchants who are eager for their business, but in the cities, where whites are accustomed to dealing with other whites, it is often a different story.

“You're in a department store and you need some help,” explains Peter Dubois, an Indian who was born on a reservation but now lives near Regina. “So you stand around,, and wait and wait. It happens in bars and restaurants too. You notice that you've been noticed, but there's a reluctance for the white waiter or salesman to, come over to you.”

Mr. Dubois, who is setting up an Indian association in Regina, largely to help newcomers, says that housing is their biggest problem. Landlords who do not refuse Ahem rentals, he says often charge them exorbitant prices, just as some. Harlem landlords have done to blacks. Saskatchewan, the province with the highest percentage of Indians, created a human rights commission a year ago to hear’ such complaints. But Mr. Dubois said: “Before we'll get to the point of getting just normal treatment, which is all ‘we want, we”ll have to shake the lazy, drunken‐Indian, image.”

Alcoholism remains one of the major health problems for Canada”s Indians, and intoxicated Indian men and women can be seen lurching along the downtown streets here any time from early morning until late at night.

Fighting the Drink Problem

“That”s what”s upsetting, white woman told a television interviewer in Winnipeg. “You go downtown to shop: and they”re drunk all over. It never used to be that way.”

On a shabby back street” of Saskatoon, a 50‐year‐old metis named Clarence Trottier, himself a former alcoholic” is working on that problem ale operates one of a dozen or so alcoholics’ residences that have sprung up in western cities since the Indians began itifiving in large numbers.

“You know, moving into the cities and concentrating –together like this may have done us some good and given‐”us some pride,” he said.

“When I grew up, I felt guilty about being a half‐breed —I was ashamed of it,” he‐explained. “But now my kids, are proud of their heritage, and they brag about’ it to the little Ukrainian kids at school.”


New Cookbook Compiles Recipes From Beloved Astoria Eateries

ASTORIA, QUEENS — Astoria residents missing their neighborhood restaurants and bars amid the coronavirus pandemic will be able to replicate some of their favorite recipes at home, thanks to a new cookbook launching next month.

The Astoria at Home digital cookbook will compile recipes for small plates, main courses, cocktails and desserts from eateries across the neighborhood that can be prepared at home by chefs of any level.

Proceeds will support the Astoria Mutual Aid Network, whose volunteers are helping vulnerable community members during the pandemic by grocery shopping, running errands, picking up prescriptions and more.

The cookbook is the brainchild of Katie Riley, who has called Astoria home for the last seven years.

(Keep up with news in Astoria and Long Island City by subscribing to Astoria-Long Island City Patch to receive daily newsletters and breaking news alerts.)

She said she was inspired to start the project after reading a New York Times article on the resurgence of the community cookbook during the pandemic.

“One of the things I've always loved about the neighborhood is we have such a diverse food scene," Riley told Patch. "We’re trying to create something that really reflects the diversity of the community.”

Recipes such as the aptly-named "staycation cocktail" from Sek'end Sun, which Riley named as one of her favorite neighborhood haunts, will be paired with stories and memories submitted by community members.

“It’s part cookbook, part scrapbook," Riley said.

Since kicking off the project last month, Riley has assembled a team of more than half a dozen people to put the cookbook together. About two dozen restaurants and bars so far have agreed to send in recipes.

Participating businesses are also asked to share suggestions for how locals can best support them during the pandemic. The resulting list will be featured on the cookbook's website.

The cookbook launches in July but is available for pre-order at astoriacookbook.com. Stories can be submitted here.

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The Wuhan Institute of Virology hasn't released raw data or lab records on its work with coronaviruses in bats.

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About the Author

Kris Dhillon writes with the authority of an accomplished Indian restaurateur with thousands of satisfied customers.

Excerpt. © Reprinted by permission. All rights reserved.

India is a land of stark contrasts and startling paradoxes, and a culture with the kind of complexity, mystique and intrigue that develops only with a long, eventful and, at times, colorful history.

Many historians believe that Indian history and its cuisine are as old as humankind itself, evolving over the ages under the influences of travelers and invaders from all corners of the world, and from the emergence of various religions, rulers and cultures internally.

Despite this, Indian cuisine has not lost its original identity. It has instead become richer and more diverse, while managing to retain the core principle that everything we eat should be pure and balanced. Onions, garlic, ginger and spices, integral to Indian cuisine, have proven health-giving properties. Cook your curries with healthy oils such as olive, sunflower and safflower, using ghee, butter and cream in moderation, and you will have a diet that is not only compatible with a healthy lifestyle but one that contributes to it.

Indian cuisine is wonderfully rich and varied. The regional variations reflect the historical influences, contrasting demographics, culture and ethnicity of this vast and exotic subcontinent. With a multitude of vibrant dishes flavored with aromatic spice blends (masalas) and fresh fragrant herbs, it is not hard to understand why Indian food has become a firm favorite all over the Western world.

Traditional Indian cuisine is split into four categories: North Indian, South Indian, East Indian and West Indian. However, ask for a chicken tikka masala anywhere in India, and it is likely that all you will get is a blank look. Going out for a curry is not an Indian pastime but in the West, and Britain in particular, it is a ritual that many people relish with gusto. Chicken tikka masala is reportedly the most frequently consumed dish in Britain and is even more popular than fish and chips.

The cuisine of Indian restaurants, loved by millions, does not fit into any of the traditional Indian cuisine categories, but it embraces some aspect of each, becoming in itself quite unique. It is this cuisine that holds the uncompromising, tantalizing allure for the vast majority of curry lovers in the West. The traditional recipes, as wonderful as they are, simply don't "have it" when your tastebuds are crying out for the distinct, deep "curryish" flavor and aroma of restaurant curries.

Indian restaurant cuisine has its origins in the period of the British Raj. Indian cooks, pressed by their British masters to prepare meals that were more acceptable to the British palate, modified traditional dishes for which the British rapidly acquired a taste. So much so, that the first Indian restaurants were opened in the affluent parts of London so that British officers returning home from their duties in India were not deprived of their favorite foods. This was the beginning of a new cuisine.

The second phase in the evolution of this new cuisine took place in the mid-1900s as families from Bangladesh, migrating to England to make their fortune, opened Indian restaurants in the East End of London, an area still famous for this cuisine.

A number of Anglicized Indian dishes were created during that early period, including the well known and loved chicken tikka masala. Later in the century there was a rapid proliferation of balti houses serving delicately spiced curries, freshly cooked in a woklike pan. Beginning in Birmingham this new phenomenon rapidly spread to other parts of the country. The Balti dishes served in Indian restaurants are descendants of this cooking style and remain popular to this day.

In fact, Indian restaurant food has continued to grow in popularity all over the world. The United States' Immigration Act of 1965 saw an influx of Asian immigration to the U.S. and with it an insurgence of Indian restaurants, especially in San Francisco, Los Angeles, Houston, Chicago and New York. All-you-can-eat buffets with an array of standard dishes are common in many Indian restaurants in the United States, catering for a growing appetite for Indian food amongst the locals.

Indian restaurants are also common throughout Canada, particularly in Toronto and Vancouver where large numbers of Indian nationals have settled since 1970. The cuisine of South Africa also boasts several dishes of Indian origin some have evolved over time to become unique to South Africa while many others are recognizably traditional Indian preparations modified with local spices.

In Australia the popularity of Indian food has increased considerably in the last 20 years, resulting in a rapid growth in the availability of Indian food and ingredients. Nearly all Australian towns and cities now enjoy the existence of several good Indian restaurants and eateries, and more are opening each month.

There has emerged an avid and enthusiastic demand for dishes that challenge the modern Western palate, rather than pander to the tastes of yesteryear when recipes were adapted to create milder dishes like chicken korma and chicken tikka masala that were gentler on the tastebuds. Indian food is now integral to the Western diet and restaurateurs have responded by creating more authentic dishes with a "no-holds barred" approach to the use of more pungent spices and herbs.

There has also been a period of culinary evolution around the globe with a growing homogenization or mixing of cooking styles and techniques. Worldwide, professional chefs have sought to develop and promote the intermingling of a variety of popular cuisines, resulting in what has become widely known as "fusion" food. Indian chefs too have embraced these developments and Indian spring rolls, dhal soup and murgh (chicken) Ceylon are now commonplace on the Indian restaurant menu. While the favorites of the past decades remain popular, these elements of change have seen many more inventive restaurateurs create new and vibrant dishes.

In this book I seek to provide to curry lovers the know-how for creating these new and exquisite restaurant dishes. The New Curry Secret will show you how you can create the delicious restaurant curries of today, simply and easily. I have included all the closely held secrets, the special spice blends and tricks of the trade employed by Indian chefs plus some labor-saving tips and ideas to make it even easier when cooking Indian restaurant food at home.

The New Curry Secret will help you take your cooking to the next level. Not only does it give you a plethora of delicious recipes and cooking ideas, it goes a step further. It shows you what makes a good cook great how you can transform good dishes into mouthwatering delights that are a feast for the senses, just by using a few simple techniques.

In this book you will discover the closely guarded secrets of Indian chefs. You will be surprised, delighted and amazed to learn how you too can easily produce delicious restaurant curries at home curries that are as good if not better than the ones you enjoy in your favorite Indian restaurant.

The "no smell" curry sauce
It is the curry sauce that, more than anything else, influences the flavor, appearance and texture of the typical restaurant curry and differentiates it from the traditional homemade one. It is also the curry sauce that enables you to cook one or more fabulous restaurant curries in next to no time. Have a quantity of this sauce on hand and you can put together an array of delicious, authentic restaurant curries in a matter of minutes.

However, there is no such thing as a free lunch -- the smell of the boiling onions drives everyone out of the house for hours! Well, not any more! The new curry sauce will have them staying right where they are it actually smells good while it's cooking.

By making a few changes to the way the curry sauce is made, the unpleasant smell that emanated from the saucepan during the boiling stage has been eliminated. If you don't like the smel


6. Russ & Daughters: Open since the 1910s

When this famous shop first opened its doors in 1914, it was known as an appetizing store, aka store that sells &ldquothe food one eats with bagels.&rdquo A century later, the business is still in the family. Though it&rsquos since opened a nearby restaurant and museum café, a visit to the original storefront is still a must for a rainbow of incredible smoked fish (from pastrami salmon to whitefish), plus other Jewish specialties like matzo ball soup and chopped liver.


10 new and notable restaurants in Santa Monica

A bowl of Laksa, a spicy coconut-seafood soup is one of the traditional Asia dishes that appears on the menu at Cassia.

If you’re attempting to keep up with the restaurant scene in L.A., lately you may have found yourself eating a lot of dinners west of the 405 Freeway. That’s because more and more of the ciy’s restaurants are opening in Santa Monica, where the board shorts are plentiful and so is the avocado toast. From Main Street to Montana Avenue, there’s been an influx of new restaurants — toast, yes, but also a place that puts squid ink in your cocktail and a farm-to-table diner. Here’s a look at 10 of this year’s new and notable openings.

Avocado & Roasted Tomato Toast which has goat cheese, lime, Thai chili, pickled pearl onion and smoked salt at Ashland Hill.

Ashland Hill: This is a casual but trendy, order-at-the-counter-then-find-a-table restaurant by the crew behind Ox & Son, Art’s Table and the OP Cafe. The gorgeous patio makes for some prime people watching, and there’s charred shishito mac-and-cheese and falafel with sesame labneh on the menu. And the plating is as Instagram-worthy as food gets. 2807 Main St., Santa Monica, (310) 392-3300, www.ashlandhill.com

Aestus: At the base of the Arezzo residential building, this is where chef Alex Ageneau, formerly of the Royce at the Langham Hotel in Pasadena, is making skate wing schnitzel for lunch and grilled lamb chops with polenta and plums for dinner. Aestus is one of those restaurants that’s perfect for multiple occasions, including a first date, business meeting or anniversary dinner. 507 Wilshire Blvd., Santa Monica, (424) 268-4433, www.aestusrestaurant.com

Mutton Chop at Belcampo Restaurant in Santa Monica, Calif.

Belcampo Meat Co.: If you’re craving a cheeseburger, one of the best sherry cocktails in the city and a package of lamb chops to cook the next day, this is the place. There’s no shortage of red meat on the menu, cocktail whiz Josh Goldman is mixing the drinks and there’s a full-service butcher shop in front. 1026 Wilshire Blvd., Santa Monica, (424) 744-8008, www.belcampomeatco.com

Cassia’s charcuterie platter includes Singaporean Candied Pork, Lamb Ham, Vietnamese Meatloaf and Smoked Red Sausage.

Cassia: At Bryant Ng’s new restaurant, the flatbread comes with garlic and lemongrass snails, you can order a bowl of laksa and Times restaurant critic Jonathan Gold is a fan of the pot-au-feu. And the charcuterie board is the most unusual in town, with house-made Vietnamese herb-spiked salami, lamb and whipped fatback. 1314 7th St., Santa Monica, (310) 393-6699, cassiala.com

Esters in Santa Monica is the latest project from the Rustic Canyon Group.


Victory Park at 20: Dallas project finally comes into its own with new apartments and eateries

10:58 AM on Aug 23, 2018 CDT

Walk down the main drag at Dallas' Victory Park and you'll see a familiar urban vibe.

There's a sandwich shop, a pizza place, coffee shop and spa. A Texas-style pub is buzzing with business across the street from the new multiscreen cinema. The candy store and an ice cream shop are open, along with the Asian bar and bistro.

Customers coming to the retail street walk over from more than 3,000 apartments in the district. And nearby office towers provide a steady stream of lunchtime eaters.

Twenty years after the project opened, Victory Park is finally coming into its own. While the project on the northwest corner of downtown still carries the weight of failures in the early days, new developments and reconstruction of the retail street have given Victory Park a reboot.

"Come back in October and November and you'll see even more changes," said Lance Fair, Victory Park vice president. "Where we have headed is to make it the best walkable food and beverage district in the city of Dallas. I humbly say this is going to be the best district Dallas has ever seen."

Dallas has been hearing that story for a while now.

Built around the city's new sports arena, Victory Park was one of the largest urban renewal projects in the country when it was announced in 1998. The billion dollar high-rise development was planned to replace an aging power plant, rail yard and old grain elevators on 75 acres between Interstate 35E and Uptown.

With $125 million from Dallas voters to build the centerpiece arena, developers set out to construct millions of square feet of high-rise offices, hotels, residential units and a high-end shopping district.

Then-Mayor Ron Kirk at the unveiling described Victory Park "as exciting an urban redevelopment project as you're going to get."

The timing couldn't have been worse.

Victory Park opened just before the Great Recession hit - starting in 2006 with the W Hotel, condos and shops.

The retail storefronts never filled up. Stores that opened later closed. In 2009, German investors who had poured more than $185 million into the project took ownership of most of the development.

Original developers, the Perot family's Hillwood, kept several key Victory Park building sites, which it still manages and plans for future construction.

Fair, the chief operating officer for Florida-based Estein USA that represents the German investors, said Victory Park was under a cloud when his firm took over.

"Everything with the recession had turned down," Fair said. "We felt we had to get more people here and more density.

"Instead of walking away, we wanted to make Victory something Dallas was proud of," he said. "We had to employ a significant amount of additional capital."

Estein leased up Victory Park's office space and sold building sites for apartments. Originally the development was planned with block after block of high-rise office projects.

"I couldn't have told you in 2009 we would end up with over 3,000 multifamily units down here," Fair said. "But that has made the difference and made the retail leasing effort less difficult.

"Density is really what we needed."

Victory Park brought in Fort Worth-based Trademark Property in 2012 to untangle its retail mess.

Trademark CEO Terry Montesi said he didn't immediately jump at the chance to work on Victory Park.

"It was thought of as a failed project," Montesi said. "It was built like a corporate office campus.

"It had lost credibility in the market," he said. "Victory Park was unfinished and car friendly, not people friendly."

When Victory Park's owners agreed to remodel the storefronts and — with the help of city tax district funds — reworked the streets, sidewalks and signage, Trademark agreed to tackle the redo.

"We are 83 percent leased now," Montesi said. "When we got the call to come to Victory Park, it was 28 percent leased."

Almost half of the new retail street tenants are food and beverage operators — not the high-end apparel and home goods merchants originally planned for the project.

Successful Dallas restaurateur Tristan Simon was one of the new players who agreed to give Victory Park another chance. He's opened his Billy Can Can saloon and restaurant on Victory Park Lane.

"Victory always held a lot of promise as a walkable urban district," Simon said. "It just needed time for the market to grow up around it, and it had to be completed and merchandised in the right way.

"I jumped on board because

and Trademark had the conviction and vision to get the job done, and I felt we could help ignite a local food and beverage movement within the district," he said. "The plan is working, and a vital street culture is clearly emerging in Victory now."

Instead of the "Ferrari driving crowd" that Victory Park originally was tilted toward, the retail tenants are now more geared to neighborhood residents and workers, Montesi said.

The new eight-screen Cinépolis movie theater provides a second entertainment draw along with the American Airlines Center arena.

"The arena is a nice anchor but when they are not having anything going it's very difficult," Fair said.

The project has also fought off perceptions of a parking shortage with the construction of more than 700 additional garage spaces.

"We want Dallas to come here, so we've worked very hard to put a parking program in place," he said.

More and more visitors to Victory Park aren't coming in their cars.

"They use Uber and ride sharing," Montesi said. "So many people don't drive to entertainment venues. And these are now fun streets to walk."

Estein only has two development sites left in Victory Park.

And there are blocks left for two additional office projects on the west side of the development — including one owned by Hillwood.

Houston developer Hines recently acquired a key vacant lot across the street from the American Airlines Center, where it's planning a high-rise residential building.

"Hines selected the premiere corner of Olive Street and Victory Park Lane for future residents to enjoy unmatched walkability in Dallas' new urban core," Hines managing director Ben Brewer said. "The current influx of high-end retail, restaurant and entertainment offerings presents the opportunity to attract even the most loyal downtown and Uptown renters.

"We have enjoyed our involvement with Victory Park and look forward to committing more capital in the area."

Hines was a partner in the development of the One Victory Park office tower.

"We were very thrilled with the outcome here," Fair said. "Mixed-use projects have become lot more in vogue today. Where we have headed with Victory Park has turned out to be the right place to go with it."

The developers are still working on a public art program for the project. And a new marketing campaign is in the works for later this year when all the construction is done.

"We have to build a brand — the old brand was stigmatized," Montesi said. "We've got to be careful we do the rest very well."


Watch the video: Lithuania struggling with influx of migrants (May 2022).


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