Category Archives: Eastwood today

Kingsley-True: it’s not a done deal. Action needed immediately!

I have been incensed ever since a lopsided vote in the Common Council allowed the Kingsley-True House to be slated for demolition, despite the overwhelming public and professional support for preservation. How could this have happened?

This was all explained to us in March in this Post-Standard article. Remember? Six of the Common Councilors voted for historic designation while only three, Michael Heagerty, Patrick Hogan and Ryan McMahon, voted against it. But in our broken system, the resolution required 7 “yes” votes to pass. I have to ask, what was our dear Mike Heagerty thinking? He, of all people, as owner of Eastwood’s beloved Palace Theater, should understand the importance of historic buildings to their communities.

It is vitally important that the perception of an either-or situation be turned around. It is patently false that this city must choose between caring for sick kids and protecting its history. Albany didn’t have to make that choice. Philadelphia didn’t have to make that choice. What is it about Syracuse that leaves us vulnerable to three people who somehow ended up with this much power?

“…(T)he votes of city officials on the Landmark Preservation Board (9-0); the Syracuse Planning Commission (5-0); and the Syracuse Common Council (6-3), the votes of city officials were overwhelmingly in favor of historic designation (20-3).” (Post-Standard article) Continue reading Kingsley-True: it’s not a done deal. Action needed immediately!

Where food comes from

We’re avid readers of Anthony Bourdain’s books. Two of them have impacted our family somewhat dramatically. The first was Kitchen Confidential. Aside from being just a great read, it was also the third book our then-early-adolescent son read. He read it cover to cover, but it was at the third chapter that he came running to announce that he wanted to be a chef. Why? He pointed to the title of Chapter 3: “Food is Sex”. That did it. A couple culinary degrees under his belt, he’s now in charge of the mignardises in a restaurant in New York.

But the book that continues to inspire me is A Cook’s Tour, and specifically the chapter, “Where Food Comes From“. Read it, and you’ll understand why he says that where our food comes from is not always pretty. But it’s the larger concept behind that chapter that makes me think a lot and sometimes do strange things.

Strange thing #1: I make coffee in a 70-year-old vacuum coffee pot.

Continue reading Where food comes from