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VILLAGE WIDE ARCHITECTURAL + HISTORICAL SURVEY Final
VILLAGE WIDE ARCHITECTURAL + HISTORICAL SURVEY Final Survey Report August 9, 2013 Village of River Forest Historic Preservation Commission CONTENTS INTRODUCTION P. 6 Survey Mission p. 6 Historic Preservation in River Forest p. 8 Survey Process p. 10 Evaluation Methodology p. 13 RIVER FOREST ARCHITECTURE P. 18 Architectural Styles p. 19 Vernacular Building Forms p. 34 HISTORIC CONTEXT P. 40 Nineteenth Century Residential Development p. 40 Twentieth Century Development: 1900 to 1940 p. 44 Twentieth Century Development: 1940 to 2000 p. 51 River Forest Commercial Development p. 52 Religious and Educational Buildings p. 57 Public Schools and Library p. 60 Campuses of Higher Education p. 61 Recreational Buildings and Parks p. 62 Significant Architects and Builders p. 64 Other Architects and Builders of Note p. 72 Buildings by Significant Architect and Builders p. 73 SURVEY FINDINGS P. 78 Significant Properties p. 79 Contributing Properties to the National Register District p. 81 Non-Contributing Properties to the National Register District p. 81 Potentially Contributing Properties to a National Register District p. 81 Potentially Non-Contributing Properties to a National Register District p. 81 Noteworthy Buildings Less than 50 Years Old p. 82 Districts p. 82 Recommendations p. 83 INVENTORY P. 94 Significant Properties p. 94 Contributing Properties to the National Register District p. 97 Non-Contributing Properties to the National Register District p. 103 Potentially Contributing Properties to a National Register District p. 104 Potentially Non-Contributing Properties to a National Register District p. 121 Notable Buildings Less than 50 Years Old p. 125 BIBLIOGRAPHY P. 128 ACKNOWLEDGEMENTS RIVER FOREST HISTORIC PRESERVATION COMMISSION David Franek, Chair Laurel McMahon Paul Harding, FAIA Cindy Mastbrook Judy Deogracias David Raino-Ogden Tom Zurowski, AIA PROJECT COMMITTEE Laurel McMahon Tom Zurowski, AIA Michael Braiman, Assistant Village Administrator SURVEY TEAM Nicholas P. -
Grassroots Event Focuses on Black, Brown Trans
Photo by Tim Peacock VOL 35, NO. 21 JULY 8, 2020 www.WindyCityMediaGroup.com E. PATRICK JOHNSON A profile of the newest NU dean. Photo from Johnson's website, run with permission 10 DAVID ZAK Leaves Pride Films and Plays amid controversy. Photo by Bob Eddy MARCH 13 POLITICAL PARTY FORWARD Durbin, Baldwin meet with Grassroots event focuses supporters. Official photo of U.S. Sen. Tammy Baldwin on Black, Brown trans lives 5 PAGE 4 @windycitytimes /windycitymediagroup @windycitytimes www.windycitymediagroup.com July 8, 2020 WINDY CITY TIMES PAGE 6 Chicago Pride Parade 2019. Photo by Kat Fitzgerald (www.MysticImagesPhotography.com) "Kickoff," The Chicago Gay Pride Parade 1976. Diane Alexander White Photography TWO SIDES OF PAGE 20 YESTERDAY APRIL 29, 2020 VOL 35, NO. 20 Looking back at Pride memories of the past (above) WINDYJUNE 24, 2020 and this month’s Drag March for Change (below) PRIDEChicagoBuffalo Pridedrives Grove postponed; on Pride VOL 35, NO. 16 CITY www.WindyCityMediaGroup.com AND TODAY EDDIE TIMES HUNSPERGER PAGE 17 Activist and partner of Rick Garcia dies. Photo of Hunsperger (right) and Garcia courtesy of Garcia 4 Buffalo Grove Pride 2019. SEEING Tim Carroll Photography THE LIGHT Lighthouse Foundation prepares programming. Photo of Rev. Jamie Frazier by Marcel Brunious 8 PAGE 4 www.windycitymediagroup.com From the Drag March for Change. Photo by Vernon Hester @windycitytimes /windycitymediagroup @windycitytimes www.windycitymediagroup.com @windycitytimes FUN AND GUNN Tim Gunn on his new show, /windycitymediagroup 'Making the Cut'. Photo by Scott McDermott 13 @windycitytimes SUPPORT Photo by Tim Peacock 2 VOL 35, NO. 21 JULY 8, 2020 www.WindyCityMediaGroup.com E. -
Development of Virgin Coconut Oil Emulsified Surimi Gel with Nutraceutical Properties
Development of Virgin Coconut Oil Emulsified Surimi Gel with Nutraceutical Properties Asir Gani A Thesis Submitted in Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Food Science and Technology Prince of Songkla University 2019 Copyright of Prince of Songkla University i Development of Virgin Coconut Oil Emulsified Surimi Gel with Nutraceutical Properties Asir Gani A Thesis Submitted in Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Food Science and Technology Prince of Songkla University 2019 Copyright of Prince of Songkla University ii Thesis Title Development of Virgin Coconut Oil Emulsified Surimi Gel with Nutraceutical Properties Author Mr. Asir Gani Major Program Food Science and Technology Major Advisor Examining Committee: …………………….……….... ….……………………...……......Chairperson (Prof. Dr. Soottawat Benjakul) (Asst. Prof. Dr. Kongkarn Kijroongrojana) ……………………….….......…...Committee (Prof. Dr. Soottawat Benjakul) ……………………….……..........Committee (Assoc. Prof. Dr. Saroat Rawdkuen) ……………………….….…….....Committee (Dr. Thanasak Sae-leaw) The Graduate School, Prince of Songkla University, has approved this thesis as fulfillment of the requirements for the Doctor of Philosophy Degree in Food Science and Technology. ............................................................. (Prof. Dr. Damrongsak Faroongsarng) Dean of Graduate School iii This is to certify that the work here submitted is the result of the candidate’s own investigations. Due acknowledgement has been made of any assistance received. …………………………………..Signature (Prof. Dr. Soottawat Benjakul) Advisor .……………………………….…Signature (Mr. Asir Gani) Candidate iv I hereby certify that this work has not been accepted in substance for any degree, and is not being currently submitted in candidature for any degree. .…………………………………Signature (Mr. Asir Gani) Candidate v Thesis Title Development of Virgin Coconut Oil Emulsified Surimi Gel with Nutraceutical Properties Author Mr. -
Steaks and Chops Add Cheese | 1 8 OZ
Welcome to Farina’s Supper Club at Duneland Beach Inn. We specialize in the Italian-American cuisine of Culinary Director, Chef Joseph Farina. Local ingredients. Classic flavors. Enjoy! hors d’oeuvers SHRIMP DEJONGHE OCEANS 11 EGGPLANT STACK CALAMARI GRILLED OR FRIED four jumbo shrimp, butter, garlic, white wine, herb-bread eggplant, fresh mozzarella, grilled - with red wine vinaigrette. | 15 lemon, seasoned bread crumbs, served with plum tomatoes, fire roasted peppers, and fried - lightly battered & fried untill golden. crispy ciabatta bread. | 21 aged balsamic | 17 Served with marinara or cocktail sauce. SAMMY’S SAUSAGE & PEPPERS SHRIMP COCKTAIL or calabrese style add | 3 deliciously charred Italian sausage with sautéed four colossal shrimp served with our famous FRANK’S CLAMS OREGANATO sweet peppers. | 15 fresh horseradish cocktail sauce. | 19 six baked cherrystone clams breadcrumb salads topped in our lemon oreganato sauce. | 9 PIZZA JOYNT SALAD MEDITERRANEAN SALAD CHICAGO CONNECTION CHOPPED Ezzo pepperoni & salami, pepperoncini, mighty vine tomatoes, imported feta, kalamata mixed green, carrot, pepperoncini, beet, black olive, fresh mozzarella, tomato, red olives, pepperoncinis, baby cucumber, red celery, broccoli, cucumber, roasted red onion, crispy head lettuce, and housemade onion, and red wine vinaigrette. | 14 pepper, with housemade champagne dijon spicy ranch dressing. | 15 vinaigrette | 14 ITALIAN WEDGE SALAD SERVES 2 CAESAR’S PALACE SALAD iceberg lettuce wedges, crispy thick SUNDAY SALAD CIRCA:1924 cut bacon, tomato, cucumber, red onion, romaine, radicchio, cucumbers, pepperoncini, classic caesar with buttered croutons, guest egg, and gorgonzola dressing. | 16 tomato, garbanzos, pecorino cheese with choice of with or without anchovies. | 10 house Italian vinaigrette. On every Sunday table in Melrose Park back in the day! | 9 JOE’S MAMA’S MEATBALLS | 12 CHAIRMAN OF THE BURGER housemade meatballs with marinara & whipped 10 oz. -
Chicago No 16
CLASSICIST chicago No 16 CLASSICIST NO 16 chicago Institute of Classical Architecture & Art 20 West 44th Street, Suite 310, New York, NY 10036 4 Telephone: (212) 730-9646 Facsimile: (212) 730-9649 Foreword www.classicist.org THOMAS H. BEEBY 6 Russell Windham, Chairman Letter from the Editors Peter Lyden, President STUART COHEN AND JULIE HACKER Classicist Committee of the ICAA Board of Directors: Anne Kriken Mann and Gary Brewer, Co-Chairs; ESSAYS Michael Mesko, David Rau, David Rinehart, William Rutledge, Suzanne Santry 8 Charles Atwood, Daniel Burnham, and the Chicago World’s Fair Guest Editors: Stuart Cohen and Julie Hacker ANN LORENZ VAN ZANTEN Managing Editor: Stephanie Salomon 16 Design: Suzanne Ketchoyian The “Beaux-Arts Boys” of Chicago: An Architectural Genealogy, 1890–1930 J E A N N E SY LV EST ER ©2019 Institute of Classical Architecture & Art 26 All rights reserved. Teaching Classicism in Chicago, 1890–1930 ISBN: 978-1-7330309-0-8 ROLF ACHILLES ISSN: 1077-2922 34 ACKNOWLEDGMENTS Frank Lloyd Wright and Beaux-Arts Design The ICAA, the Classicist Committee, and the Guest Editors would like to thank James Caulfield for his extraordinary and exceedingly DAVID VAN ZANTEN generous contribution to Classicist No. 16, including photography for the front and back covers and numerous photographs located throughout 43 this issue. We are grateful to all the essay writers, and thank in particular David Van Zanten. Mr. Van Zanten both contributed his own essay Frank Lloyd Wright and the Classical Plan and made available a manuscript on Charles Atwood on which his late wife was working at the time of her death, allowing it to be excerpted STUART COHEN and edited for this issue of the Classicist. -
Steaks & Chops Appetizers Fresh Fish & Seafood
Appetizers LOBSTER BISQUE SOUP MARYLAND JUMBO LUMP CRAB CAKES 7.95 Shaved fennel salad and honey chipotle sauce. 16.95 BAKED FRENCH ONION SOUP OYSTERS ROCKEFELLER Topped with melted Gruyère cheese in a crock. 6.95 Stuffed with creamed spinach, topped with Mornay sauce. 15.95 SHRIMP COCKTAIL Jumbo shrimp served with cocktail sauce. 14.95 FRIED CALAMARI Wild caught, served with cocktail sauce. 14.95 SHRIMP DEJONGHE Sautéed shrimp in sherry wine and fresh lemon juice, LOLLIPOP NEW ZEALAND LAMB CHOPS (4) baked with bread crumbs and melted garlic butter. 14.95 Greek style. 16.95 All steaks areSteaks Black Angus & Beef Chopsaged between 21-28 days. Served with homemade soup du jour and salad, potato or rice, and fresh vegetable. Peppercorn Cognac sauce or Béarnaise sauce, add $3 ea. ROAST PRIME RIB OF BEEF RACK OF NEW ZEALAND LAMB 24 oz. 36.95 Brushed with dijon mustard, lightly finished with herbed bread crumbs. 36.95 RIB EYE STEAK 16 oz., well marbled, tender and tasty. 36.95 – JAMESON’S SIGNATURE CUTS – NEW YORK STRIP STEAK PORTERHOUSE STEAK 16 oz., charbroiled to its fullest flavor. 35.95 24 oz., two favorites, New York strip and filet mignon, in a single cut. 38.95 FILET MIGNON 11 oz., the most tender of all steaks. 36.95 KC NEW YORK STEAK 24 oz., bone-in, also known as the Kansas City Strip. PORK CHOPS 36.95 Two double-cut chops (28 oz.). 25.95 JAMESON’S RIB EYE STEAK BARBECUED BABY BACK RIBS 28 oz., bone-in, Jameson’s special cut! 40.95 Full Slab. -
Boat Conference Organized by the U.N
Copiesavellshie from: SeeGrant Extension Program 6022 MoCartyHall Universityof Florida Gslnssvlila,F I.3281 1 PletW.SseOrant Cogsge le supportedhy awed of the Officeof SeeOrant, NationalOceania aad AtrnoepherieAdmlnletradon, U4. Depert- raentef Cetmmrm,grant nwahw NAESAA-~, underprovisions of the Natkmef8ee GrantCogege and ProgramsAot of 1888. This hdenaatlaals pehlldtedhy the SeeOrant Eatenekm Proipam wideh funatlons as ~ componentof the Florida CooperativeEatenslon Ssrvtse. JehuT. ggaeste,dom, In mmduetlngCoeperadve Extension work in Agriculture.Home Eoonomies, and ggerineSeieneee. State of Fkrride.U.S. gttpartnrsntef Agrharlture,UA Qspartmentof Commerse,and Soerdeof County Commiesloasm,cooperating. printed end dlstrlhutedIn ferdsemnseof the Acts of CengrWsof Stay 8 aadJune 1 1,1814. The Florida See Orant College h anEqual Employment Opportunity-Affirme- ~ eeAetkm employeraatharlmd m 'yrow4h~h, edaoatloaalkrformadon and other earvtaeeonly to individualsand InstNutlomthat ~ aoettenwithout Nacrd ta ress,eaktr, eea, or nationalorigin. I NTERNATIQNAL CONFERENCE DN DESIGN, CONSTRUCTION,AND OPERATIONOF COMMERCIAL F I SHING VESSELS Sponsored By: Florida Sea Grant College Program Society of Naval Architects and Marine Engineers, Southeast Section Florida Institute of Technology College of Science and Engineering: OceanEngineering Program Held At: Florida Institute of Technology Edi ted By: John C. Sainsbury Thomas M. Leahy Sea Grant Project No. IR/84-6 Grant No. NA 80AA-D-00038 Report Number 67 Florida Sea Grant College May 1985 Price: $10.00 ACKNOWLEDGEMENTS SPONSORS: Florida Sea Grant College Society of Naval Architects and Marine Engineers, Southeast Section Florida Institute of Technology, College of Engineering: OceanEngineering Program CONFERENCEGENERAL CHAIRMAN: Dr. JohnC. Sainsbury,Professor Chairman, Ocean Engineering Program, Florida Institute of Technology, Melbourne, Florida 32901, USA CDGRDI NATI NG COMMITTEE: Tom Col 't ins, Desco. -
Appetizers Fresh Fish & Seafood Steaks & Chops
Appetizers LOBSTER BISQUE SOUP MARYLAND JUMBO LUMP CRAB CAKES 8.95 Shaved fennel salad and honey chipotle sauce. 16.95 BAKED FRENCH ONION SOUP OYSTERS ROCKEFELLER Topped with melted Gruyère cheese in a crock. 7.95 Stuffed with creamed spinach, topped with Mornay sauce. 16.95 SHRIMP COCKTAIL Jumbo shrimp served with cocktail sauce. 16.95 FRIED CALAMARI Wild caught, served with cocktail sauce. 16.95 SHRIMP DEJONGHE Sautéed shrimp in sherry wine and fresh lemon juice, LOLLIPOP LAMB CHOPS baked with bread crumbs and melted garlic butter. 16.95 Greek style. 16.95 All steaks areSteaks Black Angus & Beef Chopsaged between 21-28 days. Served with homemade soup du jour and salad, potato or rice, and fresh vegetable. Peppercorn Cognac sauce or Béarnaise sauce, add $3 ea. ROAST PRIME RIB OF BEEF RACK OF LAMB 24 oz. 38.95 Brushed with dijon mustard, lightly finished with herbed bread crumbs. 38.95 RIB EYE STEAK 16 oz., well marbled, tender and tasty. 38.95 NEW YORK STRIP STEAK – JAMESON’S SIGNATURE CUTS – 16 oz., charbroiled to its fullest flavor. 38.95 PORTERHOUSE STEAK 24 oz., two favorites, New York strip and filet mignon, FILET MIGNON in a single cut. 40.95 11 oz., the most tender of all steaks. 39.95 KC NEW YORK STEAK BARBECUED BABY BACK RIBS 24 oz., bone-in, also known as the Kansas City Strip. Full Slab. 29.95 38.95 PORK CHOPS JAMESON’S RIB EYE STEAK Two double-cut chops (28 oz.). 26.95 28 oz., bone-in, our special cut! 42.95 Served with homemadeFresh soup du Fishjour and salad,& potatoSeafood or rice, and fresh vegetable. -
Village of Lake Bluff Historic Preservation Commission Meeting
VILLAGE OF LAKE BLUFF HISTORIC PRESERVATION COMMISSION MEETING MARCH 11, 2020 - 7:00 P.M. VILLAGE HALL BOARD ROOM 40 E. CENTER AVENUE, LAKE BLUFF, ILLINOIS AGENDA 1. Call to Order and Roll Call 2. Consideration of December 11, 2019 Regular Meeting Minutes 3. Consideration of January 27, 2020 Special Meeting Minutes (Stonebridge Site Tour) 4. Consideration of January 30, 2020 Special Meeting Minutes (Stonebridge Advisory Review) 5. Non-Agenda Items and Visitors The Chairperson and Members of the HPC allocate fifteen (15) minutes at this time for those individuals who would like the opportunity to address the HPC on any matter within its area of responsibility that is not listed on the agenda. Each person addressing the HPC is asked to limit their comments to a maximum of three (3) minutes. 6. Presentation of Village Historic Survey 7. Staff Report a.) April Meeting Date & Stonebridge Advisory Review 8. Adjournment The Village of Lake Bluff is subject to the requirements of the Americans with Disabilities Act of 1990. Individuals with disabilities who plan to attend this meeting and who require certain accommodations in order to allow them to observe and/or participate in this meeting, or who have questions regarding the accessibility of the meeting or the facilities, are requested to contact Glen Cole at 847-234-0774 or TDD number 234-2153 promptly to allow the Village of Lake Bluff to make reasonable accommodations. VILLAGE OF LAKE BLUFF HISTORIC PRESERVATION COMMISSION MEETING December 11, 2019 7:00 P.M. Village Hall Board Room 40 East Center Avenue DRAFT MINUTES 1. -
Opening Soon! Key West's Only 24 Hour
January 2016 BRINGING BUSINESS TO YOUR DOOR FROM KEY WEST TO SUGARLOAF Opening Soon! Key West’s Only 24 Hour Gym • Aerobic Programs • Free Weights 725 Caroline St. (free parking) • Spinning kw24hr.com • Personal Coaches • Steam Rooms State-of-the-art Cardio Equipment with Touchscreens, Hi-Def, WiFi, • Showers, Bluetooth & Consoles Lockers In This Issue: Keys to Your Health . pgs. 11 Dining & Drinking . pgs. 14-19 Key Services . pgs. 20-23 Key Events . pgs. 24 & 26 www.Our-Keys.com 305-295-6376 Gourmet Nibbles & Baskets appy New Year! We hope you had a great with Flowers by Request time ringing in 2016. We look forward to Hbringing you another year of great offers and information from our wonderful businesses here in paradise. Tucked inside of this month’s Our Keys we are proud to bring you the second issue of the Well magazine. Here’s to a healthy and prosperous new year! Michelle and Michael Finger Published by Our Keys: Information, features and advertisements contained in ‘Our Keys’ magazine are provided as a service to readers and is not essentially endorsed by the publisher. No part of this publication may be reproduced without the written permission of the publisher. All rights reserved. Our Keys: 305-295-6376; email: [email protected]; website: our-keys.com. Oh my! Valentines day Licensed & Insured ... We accept all major credit cards is just around Mention this ad for $100 OFF the corner. Your 1st INVOICE! Say It With Flowers or a Gift Basket. Since 1988 CCCO58008 Order early! FREE ESTIMATES 305.296.2568 305-295-5212 aplusroofingkeywest.com -
Valentines-Day-Menu.Pdf
SHRIMP COCKTAIL 19. STEAK BRUSCHETTA 14.99 sliced filet mignon, french boursin cheese, SHRIMP DEJONGHE 17. basil, plum tomato and extra virgin olive oil on crostini CALAMARI 12.99 ESCARGOT 14.99 FLAMING SAGANAKI 10.99 BAKED ONION SOUP 10. OYSTERS ROCKEFELLER 21. EAST COAST CrabCake 16. BLUE POINT OYSTERS 14.99 Be My Valentine SEAFOOD TOWER KING CRAB LEGS 1 POUND • U-10 PRAWNS LOBSTER TAIL • BLUE POINT OYSTERS CHILLED ON ICE WITH SAUCES 125. CHARGRILLED RIBEYE FOR TWO THIS IS A GREAT WAY TO GET OUR BIGGEST AND BEST STEAK BY SHARING 65. WITH TWO SALADS AND SIDES CHATEAUBRIAND FOR TWO Fire broiled center cut filet mignon bernaise sauce, mushrooms, chef’s potatoes and a plethora of fresh vegetables 79. with two salads Tonight we are serving our seasonal garden salad and our twice baked potatoes Our Beautiful Soup is Tomato Herb Be My Valentine STEAK AU POIVRE AND LOBSTER 55. black pepper encrusted filet mignon medallion drizzled with cognac sauce broiled coldwater lobster tail with drawn butter JUST LOBSTER (single, twin or trio) 42. Each “STEAK AU POIVRE” 33. pepper encrusted filet mignon medallions with cognac sauce FILET MIGNON 45. SLOW ROASTED PRIME RIB AU JUS with a horseradish cream regular cut 37. king cut 45. FLAMING ROAST DUCK 32. with wilted spinach and sweet orange sauce EAST COAST CrabCakes 32. with corn relish and remoulade AHI TUNA WITH ASIAN NOODLE 36. a sushi grade quality tuna steak sesame crusted and seared rare sliced with soy and wasabi OUR FAMOUS GARLIC SHRIMP DEJONGHE 28.. -
180565 LFPF Spring 2017 Newsletter.Indd
Spring 2018 Gates of Lake Forest: Treasures by the Road and Hidden Away Photo By Cappy Johnston Gates of Lake Forest: Treasures by the Road and Hidden Away Now is the perfect time of year to view Lake Forest’s historic gates. With leaves down and daylight increasing, these historic treasures by the road or hidden away stand out on a drive or walk through our historic districts. Following are just a few of our favorites. Lake Forest Cemetery Barrell Memorial Entrance Gate This monumental gate, located at the north end of Lake Road, marks the entrance to Lake Forest Cemetery. It is visible almost the entire length of North Lake Road, signaling the importance of the Cemetery site. Dedicated in 1919, it was a gift of Mrs. Finley (Mary Grace Witbeck) Barrell in memory of the Barrell’s son, John, who accidentally drowned at age 24 in the Illinois River in July 1916. The Barrell Memorial Entrance Gate is Gothic style and constructed of striated gray limestone. The verticality of its design seems to refl ect a spiritual quality befi tting a memorial. It is massive, soaring more than thirty feet high, and framing the view of the historic, National-Register-listed landscape beyond. It sets a tone of dignity for the visitor. The central Gothic portal with pointed arch is just wide enough to allow for single-lane vehicular traffi c. Above the arch and inside a crenellated niche there is a young oak tree; its height is cut off, symbolizing the death of the donor’s son.