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The iconic dome of the Tangier restaurant demolished and dumped in Akron

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Akron’s skyline will never be the same again.

Workers have removed the iconic dome atop the restaurant in Tangier as the historic complex prepares for its next chapter.

There will be no salvage of the distinctive blue ornament. The structure was dismantled and thrown into a dumpster.

After:Here’s what the LeBron Foundation is planning for Tangier after the purchase to help the I Promise community

After:LeBron James calls Tangier foundation project “another step in the right direction”

The LeBron James Family Foundation purchased the restaurant at 532 W. Market St. last December with the intention of transforming it into a community retail, dining and event space by 2022.

Founder Edward A. George opened the restaurant in 1954 at 663 E. Exchange St. across from Mason Park in East Akron. Following a devastating fire in 1958, it moved to West Market Street a year later.

After:There is nothing like Tangier. Akron’s lavish monument had humble beginnings before the parade of stars

The famous dome was erected on July 16, 1976, during a $ 5 million expansion project that brought Tangier’s capacity to 2,000.

“It was a big deal when my dad installed it in the 1970s,” longtime owner Ed George, the founder’s son, said on Monday. “God knows what this thing cost. It made us a point of reference, I tell you what.

The 30-foot-high, 3,000-pound fiberglass dome was constructed in 12 sections and assembled on the roof. It was lifted by a crane and bolted to metal I-beams above the main entrance. The summit stood 50 feet above West Market Street.

Akron Tangier's landmark at 532 W. Market St. had a Moroccan theme.  The distinctive blue dome was added during a $ 5 million expansion in 1976.

The vaulted ceiling created the illusion that customers were looking at the dome as they entered the restaurant. A little secret: the hollow dome was at the top of the roof and was not visible from below. In fact, it wasn’t exactly above the lobby.

Akron’s Ernest Alessio Construction Co. oversaw the 1976 expansion project, which included a three-level parking lot for 550 cars, a 7,200 square foot ballroom and the 300-seat Sultan’s Cabaret, a hall Las Vegas-style entertainment.

The dome weighed for 45 years before being dismantled.

“We are moving quickly,” said contractor Dan Beam, owner of Akron’s Beam & Skeans Construction with business partner Matt Skeans. “It was taken apart on Friday and it’s in a dumpster as we speak.”

He had 12 hours to organize the project after receiving a phone call Thursday night from Frank Lucco Co. about an opening on the schedule the next morning following the cancellation of another job.

Beam workers arrived around 6 a.m. and began to tear down the dome. A team from Lucco arrived at 8 a.m. and started dismantling the sections with a crane. The job was finished at 10 a.m.

“We cut it up and smashed it and put it in the dumpster,” Beam said.

The Tangier Dome is in pieces Monday in a large dumpster behind the West Market Street building in Akron.  The fiberglass dome was removed on Friday.

It was sad, he said. The workers wished they could save the dome – one guy even thought it could make a great outdoor bar – but it was just too heavy to salvage.

“You couldn’t move it,” Beam said. “You’d have to take down the power lines and everything. It was just too big.

George said Beam called him and asked if he wanted to take a look.

“Well, I don’t have such a big dog,” George joked. “I can make a niche out of it. What am I going to do with it? “

He had heard a rumor a few months ago that the dome might go on sale, but he doubted it. By the time someone takes it apart, moves it and reassembles it, it would be cheaper to buy a new one, George said.

Tangier continues to host this year receptions and other events reserved before the sale of the building. The final event will be New Years Eve.

The LeBron James Family Foundation is considering renaming the venue House Three Thirty, a reference to the Akron area code. The complex will benefit the families of the I Promise school and the children supported by the foundation.

Renovations continue at the entertainment complex. The minarets at the corners were dismantled and the facade of the building was painted black.

The sign remains in the front for now. But there is no dome.

“Well the place doesn’t even look like Tangier anymore,” said George.

Mark J. Price can be contacted at [email protected]

Tangier's blue dome is no longer part of Akron's skyline.  The 30-foot ornament was removed on Friday.


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Josh Storer fights for his life after Albany bar assault

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Josh Storer, was seriously assaulted Friday at The Albany bar and restaurant. Photo / Supplied

A friend of a man fighting for his life in hospital after a serious assault at a bar on the north coast said it was a difficult time for the victim’s family in England.

Josh Storer, 25, was seriously injured Friday night at The Albany bar and restaurant just after 11 p.m. An ambulance intervened and he was taken to hospital in critical condition.

He remains in a coma in an intensive care unit, suffering from a “significant brain injury,” according to a GoFundMe page set up for his family.

“It’s touch and go,” Page said.

A 56-year-old man has been arrested and charged with causing bodily harm with intent to cause grievous bodily harm, police said.

The Albany Bar and Restaurant on Auckland's North Shore.  Photos / Google
The Albany Bar and Restaurant on Auckland’s North Shore. Photos / Google

A friend of Storer, whom the Herald agreed not to name, said he was a hard worker who enjoyed fishing and going to the pub.

“We are his Kiwi family because he has no family here,” his friend told the Herald.

“He’s a good guy, I guess.

Storer is “very close” to his family and speaks to them on a daily basis, his friend said.

“I can imagine it’s quite difficult for them.

“It’s hard to draw any conclusions about what’s going to happen.

“They must be having a lot of trouble right now.”

Storer’s family were planning to visit New Zealand from England last year before the Covid-19 hit.

They will now try to enter New Zealand to “be there when he wakes up” in the hospital, his friend said.

Two crowdfunding pages were put in place to help Storer’s family cover the costs of traveling to New Zealand to be at his bedside.

Owner of The Albany, Preet Dhaliwal, created a small Giveali page last night for his “local client and good friend”.

Dhaliwal said he would “have a beer” with Storer at least two to three times a week.

“One of our residents was assaulted and we are trying to fundraise for his family to bring his family from England,” he said.

“The costs of thefts and managed isolation are quite high and we try to alleviate the stress on the family as much as possible.

“Pub management and staff assisted the police if necessary and an arrest was made on Saturday evening.”

Meanwhile a GoFundMe page was established in England to cover flights and family accommodation.

A GoFundMe page has been set up to cover the cost of Josh Stor's family visiting from England.  Photo / Supplied
A GoFundMe page has been set up to cover the cost of Josh Stor’s family visiting from England. Photo / Supplied

“Josh Storer was involved in an accident yesterday in New Zealand that left him in intensive care with a significant brain injury,” the Page said.

“He is currently on touch and go as he is in a medicated coma and will be for several days monitoring his condition and planning next steps.

“Right now he’s in critical condition and we wanted to let him and his friends know about the situation.”

The page raised over £ 6,200.

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Phase 4 brings radical reopening Wednesday | COVID-19 | Halifax, Nova Scotia

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TOp doctor Robert Strang confirmed on Monday that phase 4 of the COVID reopening will begin as scheduled, July 14 at 8 a.m. On Wednesday, Nova Scotians will be allowed to gather in groups of 25 at bars and restaurants, establishments that will be allowed to operate during pre-COVID hours. Dancing in the bar or on a terrace will be welcome, as long as you stay in the group you came with and keep your distance from others. Retail stores and gyms can return to full capacity, and outdoor events can accommodate 250 guests.

Phase 4 also marks the first easing of mask wearing restrictions since its implementation. Masks will no longer be required at outdoor gatherings, such as farmers’ markets or on a playground, even when physical distancing is not possible. Children under 12 will also be free to go without a mask to daycares and camps.

With nightly dining hours, dancing considerations, and masking changes, Phase 4 appears to be the most open in Nova Scotia since the first lockdown in March 2020. The difference between Phase 4 and Phase 5 are unclear, and the final phase is scheduled for September. Province not offering much on what’s to come when it reopens planning site, just that during phase 5, “we start to enter the new normal of life during COVID-19, including the relaxation of public health measures”, although no measures are mentioned. “Additional details on the plan will be released at the start of phase five. ”

While the number of Nova Scotians who receive at least a single dose, according to the province report– has yet to reach 75% of the population, the target required to enter Phase 4, during Monday’s COVID briefing Strang said the milestone has in fact been met. This is largely due to the 8,000 vaccinated military personnel who have not yet been included in the provincial count.

It’s unclear when that number will be reflected in the province’s vaccine report, which currently shows that 73.9% of our population is currently vaccinated. Absorption of the first dose slowed at a tremendous rate in Nova Scotia; At the current rate, it is impossible for the province to reach 75 percent of vaccinated by Wednesday without counting the 8,000 soldiers.

In the last seven days of immunization statistics reported by the province, from Monday July 5 to Sunday July 11, an average of about 1,500 unvaccinated people on average received their first dose of vaccine each day. If 1,500 people get vaccinated for the first time today (Monday) and tomorrow (Tuesday), not counting the Nova Scotia military group would be 74.2% vaccinated on Wednesday morning when phase 4 is due to begin. same with the military cohort of 8,000 people, it will take 1,400 people a day to get vaccinated to be 75 percent vaccinated by 8 am Wednesday.

At the briefing, Premier Iain Rankin and Strang both urged Nova Scotians to reserve any second available dose if they haven’t already. The premier said it appears a number of Nova Scotians are waiting for a dose of Pfizer in favor of Moderna, despite the two mRNA vaccines being considered equivalent.

“We need you to get your second injection… Don’t wait. We don’t have a big shipment of Pfizer coming in, and what we have has to be reserved for 12 to 17 year olds, ”Rankin said. Pfizer is the only vaccine currently approved by the federal regulator for people under 18, and the province expects 150,000 doses on July 25.

Strang said the province has a vaccine supply and delivery capacity to double 75 percent of all Nova Scotians by the end of August, but it is up to individuals to reserve their vaccines earlier . The province has added walk-in vaccination clinics in Dartmouth and Bayers Lake for this week.

“There are more than enough vaccines, more than enough appointments available. Now it’s up to Nova Scotians to decide. We need everyone who can get their first and second dose as soon as possible, ”Strang said.

With one new case today, there are 37 active cases of COVID in Nova Scotia. Of these people, three are hospitalized and two are in intensive care.

Electoral considerations

The prime minister, who has announced more than 30 new funding plans since June 1, declined to say whether the vaccination rate will be factored into the timing of the election call, although it is clearly imminent. Rankin said that once the subpoena is canceled, he will no longer appear alongside Strang during regular COVID briefings.


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Prepare for the summer reopening and resumption

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Canadian consumers are ready to continue supporting restaurants, but managing your margins and improving the customer experience are imperative.

By Tom Nightingale

Canadian food services and hospitality are finally on the road to healing the deep wounds of COVID-19. On July 16, indoor restaurants reopen in Ontario for the first time since Easter weekend, a historic summer reopening for an industry devastated by the effects of the pandemic.

Ontario is the latest province to reopen, and as customers begin to familiarize themselves with dining out across the country, operators need to know what they’re thinking and what they want to see in the summer of 2021 .

The group of fifteen, a leading hospitality consulting firm, recently surveyed consumers across Canada to assess how customers currently feel about returning to restaurants as we approach summer.

Customers happy to come back with some assurances

Reduced to the essentials, the investigation found reasons to encourage restaurateurs.

38% of those surveyed said they would look to dine indoors as soon as possible, while 34% said they would consider dining indoors under certain circumstances. Meanwhile, nearly half (46%) suggested they would end up eating in restaurants as much as they did before the pandemic.

David Hopkins, President and CEO of The Fifteen Group, said RestoBiz that his business is “optimistic” for the next six months and beyond.

“Restaurants are probably going to rebound in a big way,” Hopkins said. “We are already starting to see this in some markets. Even in Toronto, where only the patios have been opened to date, the response has been overwhelming. “

It was noted, however, that many consumers would seek certain assurances before returning to dining rooms. For example, as vaccination rates continue to rise, two-thirds (67 percent) of respondents said restaurant workers were a crucial factor in their decision to return or not to eat inside. , while a similar number (65 percent) supported vaccine passports for restaurants.

Price increases are a useful strategy

Throughout COVID-19, Hopkins has championed modest price increases to help restaurants mitigate the financial blow from the pandemic. While some restaurateurs may be reluctant to increase the cost to consumers, Hopkins says consumers have already shown they are willing to pay a little more.

“We found that a large number of respondents supported the price increases,” said Hopkins, citing the survey’s finding that 62% of consumers said they would support a menu price increase of 5 % or 10%. That number jumps into the 70 percent range when looking at high income earners. “All of this bodes well for what we have been telling our customers and the market about raising prices, recouping some of the losses and improving industry margins,” Hopkins added.

The desire to support restaurants is still burning

A significant silver lining to the horrors of the past 16 months has been the public’s desire to continue supporting small business. This has been evident across a number of facets, and one of them has been the willingness of consumers to continue ordering from local restaurants (albeit often through different methods) to ensure their community continues to do business.

In The Fifteen Group survey, 28% of consumers ranked the importance of supporting restaurants after COVID-19 as 10 out of 10.

“Basically a year and a half of the general public have heard how the restaurant industry has been affected and they are supportive of it,” notes Hopkins. “Consumers are responding to this: We’ve already had feedback from customers and the market as a whole that people spend well in restaurants and don’t hold back. They are enthusiastic. It seems the average checks are higher and people splurge a bit more. “

Hopkins acknowledges that there is a risk that the spending increase is a short-lived measure, an exuberant response from people who have been “locked in for a while,” as he puts it. But all signs are positive for the future. While there is some hesitation from part of the population – primarily, as expected, the elderly or otherwise at risk – people generally seek out days or evenings, the experience of dining in a restaurant.

“I always feel like we’re going to go back to our old ways pretty quickly,” Hopkins says. “Even give those who are hesitant right now three or four months without hearing about COVID-19 every day in the news and they’ll likely forget about it pretty quickly. Even the most ardent supporters of containment are done with it. There is only a limited time you can keep a very social animal locked up.

Take-out meals to continue to thrive

While these are findings that Hopkins said were visible for some time during the pandemic, the investigation drew a strange surprise.

COVID-19 has seen a huge spike in offsite order adoption and consumption, and that is to be expected. Things were already in fashion before the pandemic, and through COVID-19, it was necessary with the dining rooms closed. Other factors are also at play, including the proliferation of convenient choices for the consumer following a period of rapid technological innovation on the operational side of the industry, during which many restaurants have accepted orders in. online or mobile apps for the very first time.

While Hopkins notes that it is not in itself surprising that delivery and takeout will continue to represent a larger percentage of sales in 2022 than in 2019, he was shocked to find that more than half ( 52%) of those surveyed said they intended to continue ordering. takeaways at the same level as they were during the pandemic, even with the reopening of dining rooms. “I thought it would be like 5%, the size of that proportion surprised me,” he adds.

This can pose a challenge for some establishments, especially high-end restaurants, whose modus operandi revolves around a high-quality menu and a refined customer experience. It’s incredibly difficult to replicate via delivery – food cools or deteriorates in transit and the experience of the dinner value proposition is lost, which can affect a restaurant’s branding and reputation. .

For Hopkins, take-out isn’t necessarily for everyone in the industry.

“We now hear that restaurants have to deliver, that’s the way of the future, but while high-end restaurants could do it if it suits them, they have to. right: make it exactly representative of their brand and their experience. It’ll be a tough decision, but some restaurants can still benefit from recognizing that delivery doesn’t represent them and what they do. “

A new level of customer experience

Ultimately, in a world where parameters have changed, especially when it comes to health, safety and consumer confidence, delivering a high customer experience is more important than ever. Hopkins describes the current climate as a huge opportunity for restaurants to “reset the bar”.

Operators need staff training, need to make sure their menus are 10 out of 10 and that disinfection procedures are all underway, he says. Historically, restaurants have always tried to keep labor costs low. Now, however, the priorities are somewhat different and restaurants must reallocate some of the extra margin from price increases to training and staffing to ensure the customer experience is high.

“Guests are coming back, they are definitely looking for a great experience,” Hopkins sums up. “When you haven’t been to a restaurant for a year and you feel like it, you remember good dining experiences. Can’t remember averages or most crap. This is what restaurants need to create now.

Essentially, the entire customer experience now plays a role in health and safety. A satisfied customer is likely to feel safe and comfortable in a restaurant environment; if the customer experience is poor, they may start to doubt health and safety protocols.

“There is a real direct link between a high customer experience and making the customer feel comfortable with their health and safety proposition in your restaurant,” concludes Hopkins.

This summer is a pivotal moment on the road to recovery. For traders, it’s time to familiarize yourself with current market and consumer demands, and prepare for success.


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Raising the bar: Chef Peter Keith

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Chief Keith has tackled the pandemic head-on with his Meuwly’s brand and is working to break down barriers around mental health.

By Tom Nightingale

It’s fair to say that Peter Keith has embarked on the challenges posed by COVID-19. Over the past 15 years, the seasoned restaurateur has excelled in cooking competitions, worked in top Canadian restaurants and co-founded Meuwly’s, an artisanal deli market in Edmonton.

With the onset of COVID-19, however, its priorities have shifted instead. Not only has Meuwly’s – like so many operators over the past 16 months or so – moved to online operations, but Keith has joined with other mental health advocates in moving the conversation forward and trying to break the taboo. surrounding the speaking out on an increasingly vital subject.

Looking to the future, he is encouraged and excited by the resilience and innovation he has seen from the industry throughout the pandemic, as well as the heightened sense of unity and support. of the local community.

CRFN caught up with the Culinary Federationthe National Secretary to discuss his inspiration, the challenges and positives of the pandemic and the direction we can take from here.

* This interview has been edited for length and clarity.

What was the spark that really ignited your passion for catering?

Peter Keith: What I remember most clearly is watching cooking competition TV shows like “Iron Chef” and “The Next Great Chef” when I was 10 or 11 and feeling really inspired. by the energy of the kitchen and the appearance of unwavering determination the faces of the chefs. I also remember going to a hotel in Jasper and seeing the chefs in their big white hats. It was all very attractive. When I was 14 I had a dishwashing job and as soon as I walked into the restaurant I had a mission: to learn to cook, to climb the ranks, to go to cooking school – to be one of those chefs. . I walked into the kitchens of Culinary School in Edmonton and was exposed to the highest level in the industry when I was 16-17. I worked 30 hours a week in high school out of motivation and passion. It really cemented it for me. I knew it was my way. I was incredibly fortunate to compete in Brazil with Skills Canada and win gold for Canada at the World Skills Americas competition, then represent Alberta at the 2012 Culinary Olympics and get another medal of ‘gold. We were a team of twenty years facing these professional groups from all over the world, it was magical.

What were the first important turning points in your career?

Keith: While working at an upscale restaurant in Vancouver, I began to realize that being online was not a long-term option for me: despite an incredible employer and environment, the physical toll and stress. were exhausting. I realized that I needed something that would fit my life a little better. I came back to Edmonton and got a business degree. It was by chance and eagerness that I met my future business partner, who was looking for a food company to host on their premises. A good friend of mine from a former kitchen job was diving into the world of charcuterie. The three of us sat down and decided to move on with some cold cuts. It was in 2016, and that’s how Meuwly was born.

Deli products have become popular in recent years. Did you see this request from the start?

Keith: It’s been a whirlwind for five years! We got into it, started planning, designing, renovating the space. Building an artisanal, tailor-made and made-to-measure meat processing kitchen is a lot of work and time. As we were building we started to see more demand for local deli, sausage, so we rented a small space and started producing meat for local restaurants. We wanted to do test batches and small runs of new products – that’s how our subscription box was born, from a need to use samples and a desire to stay busy while we built our kitchen and our permanent showcase. Again, there was a fortune: we took to Facebook, within weeks we had local media coverage and finally sold out our packages with a waiting list of around 100 people. We knew we were on to something. From there, we developed these two channels: wholesale boxes and subscriptions.

How has the impact of COVID-19 changed your daily life and that of Meuwly?

Keith: Our greatest immediate concern was the likely loss of $ 10,000 of perishables in our refrigerator with the demise of our retail channels. The only thing we could do was make a basic eCommerce store and make different boxes of groceries. We got to a point where we realized that we were now in the online business. I never would have thought of a deli as a business that could create a meaningful e-commerce experience, but this is where the world is now and what people are looking for. We wanted to become a platform for other small food producers and farmers to fill the void of in-person sales avenues. Customers were looking for comfort food, but as they got used to this new reality I think they started looking to replicate the experiences they were missing. That’s when we started to introduce our do-it-yourself charcuterie kit, the picnic boxes. It’s very experiential now. People recreate restaurant meals in their own homes or in their backyards.

Discussions about mental health within the restaurant and hospitality industry have really gained in importance amid the impact of the pandemic. Do you think this can be a catalyst for real change on this front?

Keith: Mental health has generally been about the don’t ask, don’t tell in foodservice. The ‘harden up’ attitude hurt, I think. When it comes to my employment and support systems, I am one of the lucky ones. But I have seen friends and colleagues struggle – burnout, mental health issues, substance use. I also think mental health awareness, inclusiveness and diversity go hand in hand. In the weeds try to be the voice of these people. When I heard about the start of In The Weeds and the work of Chef Paul Shufelt and the team, I really felt drawn to it. I wanted to contribute to positive and lasting change in the industry. It will be more meaningful than any dish I have ever cooked or any competition I have ever won. After all, I gave up cooking in part because of this stress. We need to end the stigma, get people talking, break this ridiculous facade. The time has come ; people are ready to talk. We want to be a catalyst for change, try to lead from behind and start the conversations. We have organized roundtable type events, fundraising initiatives, funded counseling sessions. I think we are already seeing the first signs of a culture change and COVID-19 has made the need for that change 100% stronger. The pandemic has been a huge benefit, showing that much of our community and our country now views restaurant staff as essential frontline workers. People’s health is really at stake.

The resilience and creativity demonstrated during COVID-19 has been so encouraging to all of us. It’s time for the impossible question: where do we go from here?

Keith: A lot of structural things are starting to change. Most food businesses will have online operations in the future, but more than that, restaurateurs are realizing that it is so important to diversify their business model these days, by finding innovative revenue streams. People have certainly become more creative and resilience is showing through. The first wave of COVID-19 sparked many difficult conversations. It’s cliché but we come out stronger, more diverse, more creative. I think this is the kind of change we needed from the start to be a more resilient business model. There is still work to be done: our company needs to have a truly mature, honest and introspective look at how we interact with restaurants and foodservice. Food is never cheap, so if you get food on the cheap, someone down the line is taken advantage of, be it the farmer, the line cook. It takes an incredible amount of care and work to change that. I hope COVID-19 has started this kind of talk. But for now, we’re just extremely grateful to the Canadians who kept us afloat, ordering an obscene amount of take-out at the expense of their budget and waistline etc. If I ever have grandchildren, this sense of community is something I will share with them about the pandemic. I will remember it all my life. This explains why we all got into this business and what makes our community so great.

Find Peter Keith on LinkedIn here.


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Monterey Bay Anglers Work To Reduce Whale Entanglement Risks

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MOSS LANDING – On a chilly Thursday morning this week, Calder Deyerle powered up his Boston Whaler and headed out of Moss Landing Harbor in search of the day’s catch. But this grip had neither fins, nor tails, nor claws. Deyerle was hunting crab.

Five or six years ago, more than 70 whales – mostly fin whales, blue whales and humpback whales – were caught in the lines that connect a surface buoy to the crab trap lying at the bottom of the ocean. Due to a collapse in the krill population, whales moved closer to shore to feed on alternative food sources and directly in crab lines.

Dungeness crab lines and traps can be lethal to whales that become trapped in equipment, often causing dehydration, infected wounds, breathing or reproduction problems, and even starvation.

But the efforts of Dungeness crab fishermen have dramatically reduced the number of whale entanglements. There was none this year. The much greater threat to whales today is not from crabbers, but rather from collisions with ships.

Deyerle is one of nine commercial fishermen in Monterey Bay who contribute to a project called the Lost Gear Recovery Project, coordinated by the Monterey Bay Fisheries Trust, which in turn is licensed by the California Department of Fish and Wildlife.

Fishermen take various routes to their fishing grounds while looking for crab gear that had been detached, often by the propellers of larger purse seiners. Dungeness crab season ended on June 1, about six weeks earlier, as endangered leatherback turtles and whales had already begun their migration through the Monterey Bay National Marine Sanctuary.

On Thursday, Deyerle traveled to the edge of Soquel Canyon – an arm of the Monterey Bay Canyon – where Dungeness crab fishing ends at the edge of the continental shelf. The plateau itself is quite wide – up to Half Moon Bay it stretches for 30 miles or more. But because of the canyon, the bay plateau plunges into the canyon within 10 miles.

With his eyes riveted on his electronic navigation system, Deyerle passed other commercial fishing vessels chasing halibut. A layer of sea loomed over the bay, which became more and more dense as the Sea Harvest III approached the canyon. Sometimes Deyerle’s chocolate lab, named Captain, would stand up front as if he too was a crew member scanning the horizon for stray crab gear.

The captain, Calder Deyerle’s dog, stands at the bow of the Sea Harvest III as if he too is searching the fog for lost Dungeness crab gear. (Dennis L. Taylor / Monterey Herald)

Deyerle also fishes king salmon, California halibut, black cod and redfish. Black cod, also known as sablefish or butterfish, is a deep-water species that is fished with long lines in the canyon, sometimes at more than 1,000 feet deep. He will often follow a grid in search of crab gear en route to other fisheries.

“There is a karma thing about retrieving the traps,” Deyerle said. “And at $ 300 each, no one wants to lose them.”

Deyerle has respect for marine life and would never want to contribute to an entanglement, he said. In addition, there is an economic motive for recovering material. A single tangle can completely stop the season of Dungeness. So far he hasn’t found any Dungeness gear and the rest of the team have found a total of five ropes and buoys, said Sherry Flumerfelt, executive director of the Monterey Bay Fisheries Trust.

“The lost gear recovery project is an easy victory for fishermen, wildlife and all boaters,” she said. “And it’s a great example of the commitment and stewardship of our local fishing community. “

The mission of the trust is to advance the social, economic and environmental sustainability of the Monterey Bay fisheries. One way to do this is to engage stakeholders, bringing the fishing industry, regulators, and environmental groups together at the same table to try to resolve issues collaboratively. But it can be difficult.

As he crashed his boat into high waves, Deyerle spoke about volunteering for a task force made up of a list of stakeholders who discussed entanglement prevention. Some of his fellow fishermen were not happy and even made threats against him.

“They even threatened my family,” he said.

But for the most part, crabbers work together. If equipment belonging to another is found, it is brought ashore and kept in a fenced area next to the harbor master’s office in Moss Landing. The Fisheries Trust manages recovery projects from the ports of Monterey, Moss Landing and Santa Cruz.

Buoys have Dungeness numbers and tags which allow the trust to identify the boat and contact the owners. Owners can then retrieve their gear for a small fee which is then used to authorize charges or reimburse fishermen for the fuel they burn during the gear search and any other incidental costs.

But some of the gear they find doesn’t belong to any fisherman in the bay. Deyerle said the equipment can be dragged hundreds of miles if it is overtaken by a container ship or other large vessel or if it is caught in kelp paddies that have been ripped off and float at the whim of tides and currents.

“They’re like little floating islands,” he says.

Monterey Bay is not a huge dormant fishery compared to other places in northern California, from San Francisco to the California-Oregon border. Last year some 300 jars were lost in the Crescent City area.

As the fog bank grew more dense as the Sea Harvest III approached the canyon, Deyerle spoke about the importance of sustainability in fishing. His family owns Sea Harvest restaurants in Monterey, Moss Landing and Carmel, specializing in locally caught seafood.

Sometimes seafood labeled “local” is not. For example, some squid caught in the bay are shipped to China where they are then processed, frozen and returned to California. Some restaurants may advertise their seafood as ‘locally caught’, which is technically true but hardly goes a sustainable route.

The Fisheries Trust works to connect consumers with local and sustainable seafood. Information on where to find fresh local fish or what restaurants it is served can be found on the Trust’s website at https://montereybayfisheriestrust.org/local-catch-guide.

While this equipment was marked with numbers, it was not clear to whom it might belong. Dungeness crab fisherman Calder Deyerle marks out contact details for state regulators. (Dennis L. Taylor / Monterey Herald)


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QCPD arrests 73 people for health violations after raids on restobars

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(Philstar.com) – July 11, 2021 – 4:23 p.m.

MANILA, Philippines – Police in Quezon City have arrested 73 people and “rescued” 10 after two inspections at restobars and similar establishments in the city revealed violations of quarantine protocols.

In one-off reports sent to reporters on Sunday afternoon, the Quezon City Police District revealed that the arrests were made during inspections at all of the city’s restobars “to see if they violated government protocols. IATF and other applicable laws “.

The two back-to-back operations took place Thursday night at the Baia Luna KTV Bar located along Timog Avenue in Quezon City, and then later Friday night at Chaparral KTV Ventures Inc. at Quezon Avenue.

“Receipts for violating orders for violating IATF protocols have been issued to clients and workers … workers and customer relations officers have been apprehended,” the police report said.

Police said they observed “the presence of many workers and guests inside the said facility, which is a flagrant violation of IATF protocols.”

Customers, guests, and workers received ordinance violation receipts while owners of both establishments were slapped for violations of Republic law. 11332 or the Act Respecting the Mandatory Reporting of Notifiable Diseases and Health Events of Public Health Concern.

The second operation also found that “the establishment [had] an expired commercial and health permit [and] expired health certificate of their employees.

RELATED: Operation ‘Once is Big’ Kills 3,200 Offenders in Quezon City

The photo collage shows documentary photos of two operations conducted by the Quezon City Police District at the Restobar and KTV facilities in Quezon City.

Quezon City Police District / Liberation

QCPD added that the series of operations was “in accordance with the directions and directives” of the mayor of Quezon City, Joy Belmonte.

“The QCPD has received numerous complaints from concerned citizens that Resto bars in Quezon City are functioning,” said the police sergeant. General Antonio Yarra, director of the QCPD, said in a statement.

The district director added that random visits, inspections and monitoring of bars and establishments in the city will be “continuously implemented”.

Previously, the district police had cleared councilor Franz Pumaren of a barangay feeding program organized by the latter which had attracted more than 6,000 residents, claiming that health standards were strictly enforced anyway despite the gathering of mass.

To date, health authorities have identified 1.46 million coronavirus infections in the country, of which 49,968 are still classified as active cases. – Franco Luna

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Disclosure: Quezon City Mayor Joy Belmonte is a shareholder of Philstar Global Corp., which operates digital media Philstar.com. This article has been produced according to editorial guidelines.


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Catch of the day at Seafood Bothy

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Seafood Bothy clings to the entrance to Stonehaven harbor like a limpet – further it would tip into the sea.

In fact, the closest landing point to the east is Norway.

This little seashell lover’s paradise must have taken a few hits from the wild seas in the past two years since its gallop on the food scene.

Maybe more of a trot because Seafood Bothy’s house is a converted horse box.

Best of all, it’s still afloat despite everything the coronavirus has done.

© DCT Media
Impatient customers line up to eat at Seafood Bothy.

The company seems to be doing quite well as enthusiasts make their way to the small seaside port for take-out meals.

A holiday boom brought an unexpected bonus to The Bothys as visitors flood the town, as they did on the day we visited.

Seafood Bothy’s horse box on the wharf is adorned with flags (decorated with crab and lobster artwork, I think) and is not what you might expect to see at this popular little tourist resort.

It might hang on like a limpet, but chic street food is the name of the game here for owners Maria and Wes Lewis.

Diners are mesmerized by the daily offerings of lobster, shrimp, crab and crayfish caught a few hours earlier.

Maria is a cheerful and entertaining frontwoman who greets clients.

Fisherman Wes sets out in his little boat called Even Less before dawn almost every day in search of a catch for up to five miles.

© DCT Media
The faithful Even Less boat, where the magic happens.

Obviously, Maria is hoping he doesn’t live up to the name of the boat, but returns with plenty for business in his pots and nets.

I asked about the curious name of the boat and it’s a bit of a joke – apparently her last boat was called Not a Lot. The Even Less makes perfect sense now you know it.

When she returns to port each afternoon, Maria begins to prepare the dishes for the next morning.

It’s quite a partnership, but there is also an age-old bond between us and the freshly caught fish from the sea; there is nothing like it.

Take-out is served in fish and chip boxes covered with old-fashioned images of people involved in this beloved food business.

One shows an old-fashioned window message in a chip shop emphasizing this special relationship with the slogan: “From the sea to the plate”.

© DCT Media
A delicious menu is offered.

Here the distance between the sea and the plate is as close as possible: you can eat fresh lobster, crab, shrimp, crayfish and scallops while looking at where they were fished.

You might have to be as old as I am to remember the 1970s TV drama When the Boat Comes In.

Starring James Bolam, it is set in a poor town in Geordie after WWI.

It was memorable for a lot of things, including a mind-boggling title song, based on a version of a 19th century folk song Dance Ti Thy Daddy.

No one who heard it week after week could ever forget it; we were all singing at the same time, trying to emulate the singer’s special Geordie accent.

“You will have a fish on a small dish;

“You will have a fish when the boat arrives”.

© DCT Media
Lunch at Seafood Bothy.

It’s as basic as it gets when it comes to relying on food, and the Bothy has a similar relationship with the sea, which is so close it smells like a spray.

I hummed it again as we drove through the port area.

We could actually stop a few yards from Bothy, with boats moored on either side. The couple’s trusty ship was only a few yards away.

Not everyone is comfortable maneuvering in these potentially dangerous dock spaces.

There are signs for the unwary of crashing into the water, but there is convenient parking at the nearby harbor and it’s a short walk to the center of Stonehaven.

There are a few small tables and chairs behind the van, but customers usually find a nice place to sit and eat – easy in a scenic location like this – or take it back to their car.

Seafood Bothy is open Thursday through Monday from 11 a.m. to 5 p.m., but that’s about the only thing set in stone.

© ABERDEEN JOURNAL LTÉE
The only difficulty is deciding what to have.

The trap dictates the menu variations, which means you have to be flexible, but that’s part of the fun in an unusual place like this. Be warned: they might even miss some things.

We arrived a bit early as Maria was getting ready for the day, but she was happy to chat.

His only other company was a trio of mallards, which are regulars, and they help keep diving gulls at bay.

The funny thing is, the first offerings I saw were rhubarb sticks on the counter with local eggs, honey, and artisan bread.

Maria was doing her part for other small local businesses, but the menu boards displaying the day’s catch leave no doubt as to the main activity of the day.

© DCT Media
A crab wrap, you don’t mind if we do.

The seafood platters, at £ 12 for the little ones and £ 22 for the grown-ups, are full of scampi, salmon, mussels and crab and are the stars of the show.

But I couldn’t resist the lobster and shrimp burrito in a wrap for £ 12, with generous chunks of fish accompanied by rice and cheese.

The warmth of Maria’s chili sauce, served in a separate pot, gave the flavors a lively contrast.

Meanwhile, my wife enjoyed a half lobster and shrimp salad for £ 19.50, and Maria split the shell open to make it easier to eat.

© DCT Media
Seafood Bothy is as fresh as it gets.

Every now and then, she may brandish a freshly caught lobster for people to admire.

The verdict

We laughed at our food in our car parked a few yards away as we watched a constant stream of customers arrive.

We couldn’t find room for Maria’s mackerel pie and crackers so we enjoyed them at home later.

© DCT Media
Recorded for after.

As we settled in at the pier, we also watched the fishermen prepare the boats and equipment for their next trips.

The authentic taste of the sea doesn’t come much better than this, and all for just over £ 36 for two.

Cost: £ 36.50

Location

Seafood Bothy at Stonehaven Harbor


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Inside Appleby’s: the iconic bar in the heart of Torquay that “never stops”

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When Dominic Kirkup came to Torquay looking for a place to buy, he kept wondering why the Heritage Hotel was on the market.

“Maybe the previous owner didn’t realize how hard it would be! Dominique said with a smile.

And it is definitely hard work. The Heritage Hotel has 24 state-of-the-art rooms, a private swimming pool and is located in the heart of Torquay. But what’s more is that it houses the legendary Appleby’s bar.

Known for its giant sports screens, sun terrace and breathtaking views of Torquay Beach, each day brings a new reason to visit the crowds and a new challenge for the staff.



Appleby’s sits right above Torquay Beach and is a sun trap in good weather

We all say you never get bored at Heritage. There are things that happen to you from all angles because we have everything; bar, swimming pool, rooms, terrace. There’s a lot going on all the time, ”Dominic said.

“It never stops. There is so much going on here all the time, ”he said.

“With the rain last week, we had a leak in one of the bedrooms, so there you have it. We deal with guests all the time through the online reservation system,” he said.



Owner Dominic Kirkup and General Manager Brona Conbery stand outside the hotel
Owner Dominic Kirkup and General Manager Brona Conbery stand outside the hotel

But regardless of the constant stream of customers arriving at Appleby’s, general manager Brona Conbery says they know how to handle crowds.

“We have a very good system in place that we have been using for a very long time. We have a brilliant team, they are fantastic, they have experience, they know what they’re doing, ”said Brona, Managing Director of Appleby.

The pandemic has undoubtedly been one of the most difficult years the hospitality industry has ever seen. However, Dominic says that during the intervals they allowed to open, the businesses flourished.



Dominic and Brona Conbery inside the bar amid football pennants
Dominic and Brona Conbery inside the bar amid football pennants

“When we got out of confinement [last year] it was busy, busy busy. People were happy to go out. The hotel was full, the bars were packed, ”he said.

“Now everyone walks through the front door with a big smile on their faces. They are happy to come out. Like us, they have been locked up,” he said.

“We are very fortunate that the business has truly prospered since it reopened,” said Brona.



A table with a view;  Appleby's iconic conservatory bar
A table with a view; Appleby’s iconic conservatory bar

“This is because so many customers know about our business and have probably spent many months looking forward to dinner and visiting us. Appleby’s is a very popular place in Torquay. their first pint here, ”she said.



Dinners enjoying the terrace on a sunny day
Dinners enjoying the terrace on a sunny day

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The Gloucester bar where fans will sip draft martinis during the Euro final

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There is a pub in Gloucester where football fans will sip martinis during the Euro final.

Teague’s Bar in Kingsholm Road installed martini taps a few weeks ago and fans have gone mad about them. And they are not weak.

Owner Gary Teague, 65, said: “The boys don’t squeeze it, they eat it. They have a drink and think “oop”! “

READ MORE: Harassed Gloucester boutique to drop strict face mask policy on Freedom Day

Diageo (Guinness company) installed the martini taps, which include flavors: espresso, passion fruit and rose.

Each drink can be bought for £ 6.50, two for £ 12. They come in measures of 125 ml with an alcohol content of 12.5 percent.

Gary, owner of the bar since 2003, said: “They are popular with football fans, young boys. Large groups of them!

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Teague’s Bar, which was originally called The White Hart, is usually a liquor for Gloucester Rugby fans. The facility is located directly opposite the Shed where fans watch the team play at Kingsholm Stadium.

Gary is a rugby fanatic. The bar is awash with rugby paraphernalia and has three projectors and five TV screens for watching the matches.

The father of three and grandfather of six decided to take over the pub after giving up his former career as a technical illustrator due to a repetitive hand injury.

Gary played for his Gloucester All Blues rugby club from the age of 16 until the age of 53. During this time, he rose through the ranks of the club’s board of directors and managed the club’s bar. With this experience, he decided to create his own bar.



Gary says young football fans ordered martinis during games

When asked for his opinion of anyone looking to buy their own bar, he replied, “Don’t do it. It’s a tough business to tackle and there are so many regulations.

“What I would advise them is to use someone else’s money. Be the manager of a pub. Don’t use your own money. A lot of people have taken ads and lost money.

Stepping into Teague’s Bar is like stepping into Doctor Who’s TARDIS. From the side of the road it looks like a midsize building crashed into the busy road, but the locals have more depth than the English team of Gareth Southgate.



Shed bar is almost as deep as Gareth Southgate's English team
Shed bar is almost as deep as Gareth Southgate’s English team

Behind the expansive main bar is the even larger Shed Bar and there is a large beer garden to the rear.

Although with restrictions, the bar will be open to a capacity of around 25% with 130 people in attendance.

Gary is looking forward to ‘Freedom Day’ (July 19), when social distancing measures and face mask rules are dropped in England. This will allow bars to have no limits on groups and bettors again ordering at the bar.

He said, “It’s really fantastic. I just don’t wanna go back to what it was before [during lockdown]. “

“The best thing is people won’t have to wear masks. When getting up and sitting down there is a lot of mask / mask.

“A lot of people don’t really know the rules.

“Think about when England will score! They go up and down in their seats. It’s a fact of nature, I can’t help it.

Gary said the atmosphere was “great” and he looks forward to the Euro final against Italy. He feels “emotional” when he remembers watching the victorious England World Cup final in 1966 on black and white television while playing with his toys when he was young.

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