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1888.343.7771 u en g M erin t a C TM ended t 1888.343.7771 Ex HOMEMADE RECIPES HOUSEMADE MARINADES TM TASTE THE DIFFERENCE SPECIALTY APPETIZERS $4.49/Person (72 hour lead-time required. 20 order minimum) Appetizers served with pita bread Salad Olivie Koofte Chicken and Potato salad with chopped Simmered rice balls with split peas, eggs, ground meat and spices vegetables, pickles, eggs and mayonnaise Fruit Platter Kookoo Sabzi Assorted seasonal fruits Pan fried quiche with fresh herbs, eggs and Shami vegetables Chickpea patties Kotlet Tahcheen Pan fried meat patties with potatoes Saffron rice cake SPECIALTY RICE SELECTION (72 hour lead-time required. 20 order minimum) Add Chicken $2.99 Add Lamb Shank $4.99 Add Meat Balls $2.99 Albaloo Polo $8.99 Zereshk Polo $8.99 Rice mixture with sour cherries, sugar and Rice mixture with barberries saffron Adas Polo $9.99 Kalam Polo $10.49 Rice mixture with lentils, raisins and Shredded cabbage rice mixture caramelized onions and meat balls Shirin Polo $9.99 Loobia Polo $9.99 Rice mixture with barberries, orange peels, Green beans and rice mixture almond thins and pistachios with chunks of meat Baghali Polo $8.99 SPECIALTY Rice mixture with fava beans and dill RICE SPECIALTY DRINKS & DESSERTS $2.49/Person (72 hour lead-time required. 20 order minimum) Shole Zard Sekanjebin Sweet rose water saffron rice Mint, vinegar, and simple syrup drink topped with slivered pistachios (48 hours, min 1 gallon) Halva Rose water infused paste topped with pistachios Ab Albaloo Sour Cherry Juice Ranginak (48 hours, min 1 gallon) Walnut stuffed dates wrapped in a sweet our paste SPECIALTY STEW SELECTION Add rice, bread and our famous yogurt cucumber sauce for $2.50/person (72 hour lead-time required. 20 order minimum) Ghorme Sabzi $8.49/Person Khoresh Bamie $8.49/Person Fresh Herbs, beef and kidney beans stew Tomato based stew with beef and okra OUS AM F WS Gheyme $8.49/Person STE Khoresh Karafs $8.49/Person Tomato based stew with beef and split peas Fresh herbs with beef and celery stew Gheyme Bademjan $8.49/Person Fesenjan $9.49/Person Tomato based stew with beef, eggplant and Pomegranate molasses based stew with beef split peas and walnuts Delivery fees vary by location. A 24-hour notice (by 4:00 p.m.) is required to cancel orders. PLEASE NOTE Prices are subject to change without notice. We kindly ask for 72-hour notice when placing a specialty order. All items are subject to seasonal availability. Other specialty dishes and desserts available upon request. Please ask your catering specialist for details..

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Faith and Culture on the Mexican- American Border Alan Ventura University of Texas at El Paso, [email protected]

University of Texas at El Paso DigitalCommons@UTEP Open Access Theses & Dissertations 2017-01-01 Alá es primero: Faith and Culture on the Mexican- American Border Alan Ventura University of Texas at El Paso, [email protected] Follow this and additional works at: https://digitalcommons.utep.edu/open_etd Part of the Developmental Biology Commons, and the Evolution Commons Recommended Citation Ventura, Alan, "Alá es primero: Faith and Culture on the Mexican-American Border" (2017). Open Access Theses & Dissertations. 577. https://digitalcommons.utep.edu/open_etd/577 This is brought to you for free and open access by DigitalCommons@UTEP. It has been accepted for inclusion in Open Access Theses & Dissertations by an authorized administrator of DigitalCommons@UTEP. For more information, please contact [email protected]. ALÁ ES PRIMERO: FAITH AND CULTURE ON THE MEXICAN-AMERICAN BORDER ALAN EFRÉN VENTURA PÉREZ Master´s Program in History APPROVED: Ignacio Martínez, Ph.D., Chair Sandra Mcgee-Deutsch, Ph.D. Guillermina Gina Núñez-Mchiri, Ph.D. Charles H. Ambler, Ph.D. Dean of the Graduate School Copyright © by Alan Efrén Ventura Pérez 2017 ALÁ ES PRIMERO: FAITH AND CULTURE ON THE MEXICAN-AMERICAN BORDER BY ALAN EFRÉN VENTURA PÉREZ THESIS Presented to the Faculty of the Graduate School of The University of Texas at El Paso in Partial Fulfillment of the Requirements for the Degree of MASTERS OF ARTS Department of History THE UNIVERSITY OF TEXAS AT EL PASO December 2017 TABLE OF CONTENTS INTRODUCTION ...........................................................................................................................1
Cooking Class Recipes

Omid Roustaei | www.thecaspianchef.com | www.instagram.com/thecaspianchef About Persian Cuisine Persian cuisine is one of the world’s great gastronomies, flourishing for centuries across an area that, at the height of the ancient Persian Empire (circa 550 to 330 B.C.), included modern-day Iran, along with parts of Iraq, Macedonia, Lebanon, Jordan, Syria, Saudi Arabia, Afghanistan, Pakistan, and Central Asia. The repertoire of dishes is fragrant, diverse, and highly refined, based on complex culinary techniques. They are imbued with fresh flowers and herbs like rose petals, fenugreek, and mint; spices like saffron, sumac, and cardamom; fruits like pomegranate and barberry; all kinds of citrus; and nuts, including pistachios and almonds. If this roster of ingredients sounds familiar, it’s because Persian cooking has influenced Middle Eastern, Moroccan, Northern Indian, and Turkish cuisines yet itself remains somewhat below the radar. Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken, or fish), vegetables, and nuts. Fresh green herbs are frequently used, along with fruits such as plums, pomegranates, quinces, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried limes, cinnamon, turmeric, and fresh herbs are mixed and used in various dishes. The agriculture of Iran produces many fruits and vegetables. Thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard sides to most meals. These are not only enjoyed fresh and ripe as desserts but are also combined with meat and form accompaniments to main dishes. When fresh fruits are not available, a large variety of dried fruits such as dates, figs, apricots, and peaches are used instead.
A Taste of Teaneck

.."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb.
Khoresh Gheymeh

Khoresh Gheymeh Beef and yellow split pea stew with roasted potatoes Prep Time15 mins Cook Time1 hr 45 mins Total Time2 hrs Course: Main Course Cuisine: Persian Keyword: beef, lamb, Limoo Omani, stew, yellow split pea Servings: 4 Author: Omid Roustaei, The Caspian Chef Ingredients Yellow split peas 1/2 cup yellow split peas, rinsed 1 1/2 cups water, adjust as needed Stew 1 large onion, diced 6 tablespoons olive oil or ghee 1 teaspoon turmeric, ground 1 pound stew beef, 1/2 inch pieces 4 tablespoons tomato paste 1 1/2 cup water, adjust as needed 3 Limoo Omani, Persian dried limes, poked through with a paring knife 1 1/2 teaspoons salt, adjust to your taste 1/2 teaspoon black pepper, ground 1/2 teaspoon Advieh, Persian spice mix, optional (see note) 1/2 teaspoon sugar 1/8 teaspoon ground saffron, dissolved in 1 tablespoon rosewater (or water) Potatoes 2 large yukon gold potatoes, peeled and sliced to resemble french fries 4 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon turmeric, ground Instructions Yellow split peas In a small pot bring the yellow split peas and water to a gentle boil. Keep an eye on the pot as yellow split peas produce lots of foam and can spill over. Once boiling, partially cover and simmer on low heat for about 15 minutes. The yellow split peas are partially cooked at this stage and will continue to cook further once integrated into the stew. Remove from the heat, strain and set aside. Stew Saute the onions with oil in a large pot over medium heat for 15 minutes, Add turmeric and saute for an additional 2 minutes.
Edwards Family Recipe Book

Shon's and Roya's Recipe Book Table of Contents Dinner Ideas................................................................ 6 DESSERTS ..................................................................... 8 COOKIES!!! ................................................................. 8 Chocolate Chip Cookies ...................................................8 Rice Krispie variation ...................................................9 SALTINE TOFFEE BARS ......................................................9 CHOCOLATE OATMEAL NO-BAKE COOKIES .....................................10 MOCK TOFFEE ............................................................10 BEST OF ALL OATMEAL COOKIES ..............................................7 Hershey Kiss Cookies ..........................................................7 Apple Cream Pennies ...........................................................8 Fruit-Filled Jewels ......................................................9 Snickerdoodles ...........................................................9 Thumbprint Cookies ......................................................10 White Cake Chocolate Chip Cookies .......................................10 The Original Rice Krispy Treats .........................................10 Scotcheroos .............................................................11 Peanut Butter Cookies ...................................................11 Mildred Nelson’s Sugar Cookies ..........................................11 Sister Dereta’s Sugar Cookies ...........................................12
Starter Gril L

P ERSIAN STARTER GRIL L All appetizers and side orders are served with Pita bread APPETIZER SIDE ORDER A1. HUMMUS 6.99 S1. Felfel 4.99 Chickpeas, Tahini sauce, fresh garlic, salt, pepper and fresh Jalapeño peppers marinated with salt, pepper lemon juice and vinegar A2. PANIR SABZI 10.99 S2. SEER TORSHI 5.99 Our imported bulgur cheese, radishes, and scallions on a bed Garlic aged in salt, pepper, and vinegar of watercress A3. NARGESI 7.99 S3. MAUST-O-KHIAR 5.99 Seasoned spinach with sautéed onions and a touch of egg Seasoned yogurt mixed with cucumber chunks and mint A4. KASHK-O-BADEMJAN 7.99 S4. MAUST-O-MOOSIR 5.99 Special seasoned fried eggplant served on a bed of caramelized Seasoned yogurt with Moosir chunks (Persian shallots) onion and Kashk (Whey) A5. MIRZA GHASEMI 7.99 S5. 5 YEARS OLD TORSHI 5.99 Special seasoned grilled eggplant with sautéed onions, garlic, Homemade spicy sour relish made of vegetables, fruits and tomatoes, and a touch of egg special spices A6. LENTIL SOUP 6.99 S6. SALAD-SHIRAZI 5.99 Chef special soup with mixed vegetables, rice noodles, and lentil Chopped onion, tomatoes, cucumbers, and scallions with fresh lemon juice and olive oil A7. TAHDIG-KHORESH 14.99 S7. HOUSE SALAD 7.99 Persian stew of your choice (without meat) on a bed of Tahdig; Lettuce, tomato, cucumber, walnut, and red radish, dressed with crunchy browned rice & bread at the bottom of the pot balsamic vinigar and garlic-yogurt sauce SOFT DRINKS TURKISH COFFEE 3.99 DOUGH 2.99 SOFT DRINKS 2.99 Made of unﬁltered Turkish Persian Yogurt Drink Sodas, Club Soda, and Lemonade PERSIAN TEA 2.99 COFFEE 2.99 JUICES 2.99 Brewed black Ahmad tea Regular Cranberry and Orange WWW.PERSIANGRILLUSA.COM * Prices subject to change without notice * P ERSIAN GRILLED ENTRÉE GRIL L butter, and Pita bread on the side.
Joojeh Kebab

Al Ghurair Centre تبولة / Tabbouleh كشك باذنجان / Kashk e Bademjan السلطات واملقبالت Salad & Appetizers سلطة مشکلة Mix of Salads 32 مقبالت مشکلة Mix of Appetizers 35 حمص Hummos 18 متبل Moutabel 18 فتوش Fattoush 18 تبولة Tabbouleh 18 سلطةخرضاء Green Salad 18 Finely Chopped Tomatoes,Cucumber سلطة شريازي AndSalad Onion Shirazi Mixed With Herbs & Lime Juice 18 سلطة أولیفيه Salad-e-Olovieh Chicken With Mayonnaise, Eggs, Peas, 28 Carrots, Pickled Cucumber, Potatoes & Lime Juice زیتون برورده Olive 26 دمله برگ مو Dolme 3 حلیم Halim 25 رقائق Potato Wedges 16 ثوم مخلل Pickled garlic 29/35 مخلل Pickles 38/45 Eggplant Puree Dip With كشك باذنجان Kashk e Bademjan NUTS 22 NUTS Mint And Caramelized Onion كتلت Kotlet Persian Meat Patties (3 Pcs) 25 مريزا قاسمي Mirza Ghasemi Grilled Eggplant Puree, Eggs, 25 Tomatoes & Garlic روب مع الثوم Mast Mousir Yoghurt With Diced Shallots 14 Mast o Khiar Yoghurt With Wulnuts, Raisin, Cu- 14 روب مع الخيار cumber And Mint روب مع السبانخ Borani Boiled Spinach With Yoghurt, Garlic 16 Barley Soup Chicken Soup With Barley, Carrot, 14 شوربة شعیر Chopped Parsley & Fresh Cream آش رشته Ash Reshte Traditional Persian Noodles Soup 21 With Herbs, Beans, Garnished With Mint & CaramelIzed Onions شوربة عدس Adasi Persian Lentil Soup 14 خبز سنکک Sangak Bread 10 خبز تافتون Tafton Bread 4 سلطة أولیفيه / Salad-e-Olovieh حمص / Hummos All prices are including VAT Chelo Kebab Koobideh Chelo Kebab Soltani Chelo Kebab Makhsoos Farsi Lamb کباب مخصوص الفاريس مع الرز کباب سلطاين مع الرز کباب مفروم مع الرز املشاوي BBQ کباب مخصوص الفاريس مع الرز
Das Große MENÜ-Regisfer 1

Das große MENÜ-Regisfer 1. Alphabetisches Stichwortverzeichnis ln diesem Stichwortverzeichnis finden Sie in alphabetischer Reihenfolge alle Rezepte, Warenkunden und Tips aus 10 MENÜ-Bänden. Die erste Zahl hinter dem Stichwort gibt die Bandzahl an, die zweite Zahl die Seitenzahl. Fettgedruckte Seitenzahlen weisen auf einen Tip hin. Ein (W) hinter der Seitenzahl be deutet, daß es sich hier um eine Warenkunde handelt, ein (H) steht für Hinweis und (PS) weist auf einen Rezept-Nachtrag hin. Albertkekse 1/13 Ananaskraut 1/29 - s. auch Alcazar-Torte 1/14 Ananasmelone, Horsd’cBüvre 4/297 (W) Alexander-Cocktail 1/15 s. Melone 6/310 (W) - s. auch Sachgrup Aachener Printen 1/1 Alice-Salat 1/15 6/311 penregister Aal aus der Provence 1/1 Alicot, s. Puterra Ananas-Partyspieße 1/30 Vorspeisen - blau 1/1 gout kanadisch 8/75 Ananas-Pumpernik- - s. auch Schweden - Frikassee von 3/298 Allgäuer Käse kel-Dessert 1/30 platte 9/287 - gebraten 1/2 spatzen 1/16 Ananas-Salat auf Aperitif An isette 1/41 - gekocht, s. Aal - Käsesuppe 1/16 Äpfeln 1/30 Apfel, Adams- 1/11 schnitten ait- - Suppenknödel 1/17 - Colmar 1/32 Äpfel »Bolette« 1/42 hoiländisch 1/7 Altdeutscher Topf 1/20 - Käse- 5/222 - bosnisch 1/42 - geräuchert 1/2 Altenglischer Punsch 1/20 - Zwiebel- 10/300 - bulgarisch 1/43 - grün auf flämi Altholländische Ananas-Schnitzel 1/32 - Eierkuchen mit 2/337 sche Art 1/4 Aalschnitten 1/7 Ananas-Schokolade - Eskimo- 3/70 - häuten 1/4 Alufolie 3/78 Schnitten 1/33 - flambiert» 1/43 1/6 Aluko Chop, s.
Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30Am to 4Pm Daily

Family Packages Lunch Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30am to 4pm Daily. All Entrees served with your choice of Basmati Rice or Persian Dill Rice. Available All-Day. Two Skewers Dine-In, Carryout, or Delivery. Dine-in, Carryout, or Delivery. Excludes Holidays. Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | Shish Tawook $16.95 Adas Polo+$4.95 | Grilled Vegetables +$1.95 Must Be Parties of (4) or more. Two Skewers Marinated, Charbroiled Dark Meat Chicken Shish Kabob Served Family Style All Lunch Entrees are 1/2 Dinner Skewer Portions. Chicken Koubideh $16.95 Basmati Rice | Persian-Style Basmati Rice with Safron Accents FOR ITEM DESCRIPTIONS, PLEASE REFER TO DINNER MENU Two Skewers of Seasoned Ground Chicken Kabob with Herbs Family Package #1 (Choose 3 different meat) Persian Dill Rice | Persian-Style Basmati Rice, Fresh Dill and Lima Bean All options come with Hummus, Persian Salad, and and Spices, A Persian-Style Kafta $21.95 Per Person, Cranberry Polo | Persian-Style Basmati Rice with Safron, Carmelized your choice of Basmati Rice or Persian Dill Rice. Kabob Chicken Barg $16.95 Onion and Dried Cranberries Set Portions Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | One Skewer of Marinated, Flat-Cut Chicken Breast Kabob Albaloo Polo | Persian-Style Basmati Rice with Safron, Carmelized Adas Polo+$4.95 | Grilled Vegetables +$1.95 Chicken Sultani $18.95 Hummus, Persian Salad, Basmati and Persian Dill Rce. Onion and Sweet & Sour Cherries For Item Descriptions, Please Refer to Dinner Menu Combination of One Skewer of Marinated Chicken Choose 3 from the Following: Adas Polo | Persian-Style Basmati Rice with Safron, Lentils, Raisins.
Dinner-Menu-Pars-Qxd

A Very Warm Welcome to ars AUTHENTIC PERSIAN CUISINE PRILL OUSE AR G H &B 249 WEST 26TH STREET NEW YORK ,NY 10001 www.parsgrillhouse.com 212.92 9 .9860 212.92 9 .9861 Pars Grill House & Bar Appetizers 1. Soup of the Day 6.95 2. Aash (Soup) 8.95 A HEARTY COMBINATION OF MIXED BEANS, SPINACH, CILANTRO, SMALL PIECES OF BEEF, AND PARSLEY SIMMERED IN BEEF BROTH TOPPED WITH CRISPY GARLIC MINT 3. Borani 6.95 A CREAMY COMBINATION OF SAUTEED SPINACH AND YOGURT WITH A TOUCH OF GARLIC 4. Maast o Moosir 6.95 A FLAVORFUL BLEND OF YOGURT AND PERSIAN SHALLOTS 5. Maast O Khiar 6.95 A LIGHT COMBINATION OF YOGURT, DICED CUCUMBER, AND DRY MINT 6. Dolmeh 7.95 STUFFED GRAPE LEAVES WITH RICE, DILL, AND PARSLEY WITH YOGURT SAUCE 7. Panir-O-Sabzi 7.95 REFRESHING MIXTURE OF FRESH BASIL, MINT, PARSLEY, AND CILANTRO, RADISH AND WALNUTS SERVED WITH FETA CHEESE 8. Mirza Ghasemi 6.95 A BLEND OF SMOKED EGGPLANT, CHOPPED TOMATO, AND SCRAMBLED EGGS 9. Kuku Sabzi 7.95 PAN3FRIED PATTIES CONTAINING A MIXTURE OF CHOPPED PARSLEY, DILL, CORIANDER AND EGGS 10. Kashk-e Bademjan 7.95 MASHED FRIED EGGPLANT TOPPED WITH WHEY, CRUSHED WALNUTS, AND A TOUCH OF SAUTEED GARLIC MINT 11. Torshi 6.95 FINELY CHOPPED MIXED VEGETABLES PICKLED IN VINEGAR 12. Pickles and Olives 7.95 13. Combination Plate 17.95 SELECT ANY THREE OF THE ABOVE 18% Gratuity will be added for parties of 6 or more Pars Grill House & Bar 14. Tadig 11.95 CRUNCHY AND FLAVORFUL RICE TAKEN FROM THE BOTTOM OF THE POT, SERVED WITH YOUR CHOICE OF STEWS 4 GHORMEH SABZI / FESENJAN / GHEIME / BADEMJAN 5 Salads 15.
Alfredo Catering Inc

Policy #1 Alfredo Catering Inc. (K) Office Hours: Monday-Thursday. 10 am - 4 pm Friday 10 am to 3pm Sat-Sun closed\ [email protected] Emergency contact: (213) 248-0494. Enma website: alfredocatering.net Due to covid-19 we are using the policy for package prices. Alfredo Catering Inc primary concern is to provide the best in customer service and handle orders with the utmost care and professionalism. Our reputation is well known throughout the greater Los Angeles area and we are pleased to offer the best value in town. ___________________________________________________________________________ Deliveries For the local area only if $600.00 qualification for delivery. Delivery fees may vary depending on your location. Our delivery charge is not a tip or gratuity provided to the driver. Please consider tipping your driver in appreciation of great service. If you need different types of menus that are not kabob please let us know and we will gladly send the information. Contact us if you want details on deliveries for less than 20 people. Prices will increase during the holidays. ___________________________________________________________________________ Packages Due to covid-19 we are using the policy for package prices except for brazillian. Prices shown below are for kabob package #1 and other packages except for brazillian. ** for 15/20 people for $800.00 ** for 25 people $1,000.00 ** for 30 people for $1,100.00 ** for 35 people for $1,200.00 Menus: DEAR CUSTOMER FEEL FREE TO BUILD YOUR OWN MENU! (we will evaluate it and give a quote) **Most menus are for 40 ppl and up, price will increase if less 35 ppl Service for catering is a total for 4 hours.(1 hour to set up 2 hour service and 1 hour to clean) after 4 hours there will be a $50 additional charge every hour extra Some stations will have a $160.00-$200.00 labor cost additional.
BOSTON Planner’S Guide

BOSTON Planner’s Guide Prepared by the Massachusetts Chapter of the American Planning Association for the APA National Planning Conference Boston, Massachusetts April 9-12, 2011 WELCOME TO BOSTON THE HOMETOWN OF PLANNING Bostonwasfoundedin60ontheShawmutPeninsula,juttingoutintothe BostonHarborandconnectedtothemainlandbytoday’sWashingtonStreet. OnbehalfoftheBostonLocalHostCommitteewewouldliketowelcomeyoutothe Throughplannedfillingand“wharfing-in”,thepeninsulaevolvedtoitspresent 0AmericanPlanningAssociationNationalPlanningConference. shape.In878,thefillingofmarshesintheBackBaybegan(todaytheBackBay neighborhood).Underaplanbyfamedlandscapearchitect,FrederickLawOlmsted, Boston’sapproachtoplanning&developmentistopreserveitshistoriccharacter today’s“EmeraldNecklace”alsowasformed.Theseearlyactionssetthestagefor whileembracingthefuture.Frombeingthefirstcitytorequiredevelopmentsto themodernpublicworksthatcontinuetoshapeBoston. followLEEDstandardstotheestablishmentofanInnovationDistrictforcreative jobs,Bostonisbuildingonboththestrengthofitshistoryanditsyoungand Inthelate800s,thefirstsubwayinthenationwasbuiltunderTremontand educatedworkforce.Over80areacollegesanduniversitieseducatemorethan BoylstonStreets(nowpartoftheMBTAGreenLine).Largehighwayprojects 0,000studentseveryyear.Diversityenrichesthiscitywhereminoritiesnow alsohadimpacts.Inthe950s,theelevatedCentralArterywasbuiltbythe makeuphalfoftheCity’spopulation. MassachusettsDepartmentofPublicWorks(MDPW).Inthe980stoearly000s, MDPW’s(nowMassDOT)massiveCentralArtery/TunnelProject(knownastheBig BostonisoneofAmerica’sgreatwalkingcitiesandyouarelocatedinanexemplary