“Please excuse the boxes of popcorn,” she says with a warm smile, leading the way to her ceramics studio in the garage behind her Valley Village home. “Our garage is the holding container for the Cub Scouts’ popcorn,” adds the den leader. Next to the stacks of popcorn, across from her potter’s wheel, a child’s kite rests next to a pop-up tent. we highlight independent makers and artists who are creating original products in Los Angeles It’s a scene that perfectly captures the diversity of her roles further emphasized by a small table opposite her potter’s wheel where her sons Kiran Here in the garage, steps from the main house where the boys are making paper airplanes and discussing Dungeons & Dragons with her husband, acclaimed illustrator and animator Sanjay Patel Haynes steals time to throw her distinctive line of boldly graphic ceramics “The biggest struggle for me is balancing everything,” says Haynes who has worked as an editor for Penguin and Chronicle Books and is now a copy director for Airbnb “I often paint my ceramics from 9 to 11 p.m “My process is slow,” Haynes says who took her first wheel-throwing class at Choplet Ceramics Studio in New York when she was 25 ceramics “hit all of the buttons in terms of hands-on creation and glazing.” “It is one of those endeavors where there’s always more to learn no matter how long you’ve done it That’s what I miss now — going to class and connecting with the studio community.” Five years after that first class — for her 30th birthday — her parents treated her to a wood-firing workshop with Scott Parady and Christa Assad at Anderson Ranch in Aspen “I loved the process,” Haynes says of using wood as a fuel source [Parady] invited me out to help fire his wood kiln in Lake County A petal power jar The experience eventually influenced her move to the Bay Area “I felt that I needed to move on from New York City which had been my home since I was 18,” Haynes says “I craved a fresh start and more time and space to explore ceramics.” Haynes stopped making ceramics for four years and I had a full-time job at Chronicle Books Then, when the couple moved to Los Angeles in 2016, Haynes started taking classes at Berman Ceramic Arts in North Hollywood and her pottery changed dramatically as she “absorbed the Southern California aesthetic” of her new home “It dovetailed with the creative life that I share with Sanjay,” says Haynes I felt like I needed to lean into ceramics What’s my aesthetic?’ I didn’t paint my vessels the way I do now until I moved to L.A.” Inspired by the captivating Southern California landscape, she began decorating her ceramics with colorful, wavy sunset patterns and rainbows and clean lines and drips inspired by the Midcentury Modern architecture of L.A. The more she experimented with color and design She describes it in California terms: “Retro Midcentury Modern meets ’70s surf wear beach vibe.” filled with Haynes’ uniquely colorful pottery (Jenna Schoenefeld / For The Times) Haynes left Berman Ceramic Arts before the COVID-19 pandemic because she was making too many pots and the studio couldn’t support her output she turned her two-car garage into a creative space for herself and her entire family It was during that time that she invested in an electric kiln built a slab where the kiln now sits and enclosed it in a shed they added an office nook for Haynes just off the kitchen in the main house “The only thing that is hard is that there is no transition between work and home dinner and all the other things,” she says of painting in her office on weekends Describing her home life as “an intermeshed creative family,” Haynes’ home, as a result, is an art-filled oasis. With her parents’ vintage Marimekko Kaivo textile in the entryway her own ceramics representing beloved family members in the living room and her children’s artwork on the dining room walls the house bears an uplifting quality that informs the lives of the couple Haynes embellishes the bottom of each piece with a pilcrow A kitchen window filled with miniature versions of Haynes’ ceramics adds to the home’s creative spirit a painting by Patel from his early days at Pixar hangs behind her desk as if to offer encouragement “It’s a master study of a painting by Odd Nerdrum a modern painter who is inspired by Rembrandt,” she explains illustrations and his and his brother’s artworks Such admiration undoubtedly stems from his parents who openly encourage each other’s creative pursuits breathes life into clay at her wheel,” Patel said in an email boldly showcasing the alchemy of desert-inspired designs and sun-dipped glazes — fired in her kiln at a bajillion degrees into art that’s gloriously AI proof and rivals the stars Haynes acknowledges challenges with work-life balance while juggling two sons, her full-time job with Airbnb and her ceramics. At the moment, she is content to keep Blue Pen Ceramics small even though many of her pieces sell out when she updates her online shop she is satisfied with the slow process of throwing pieces quickly and spending weeks at a time painting them but the painting takes a long time,” she says She reached this decision after a six-month stint as a full-time ceramist that left her feeling unfulfilled but it felt unbalanced and stressful because my family needed income When I got the opportunity to have a full-time job she is optimistic about finding a better balance for her ceramics “It’s a chemical reaction that happens,” she says “The iron in the clay gets pulled into the surface — it almost gets in the paint.” The remaining 30% of her vessels are “new designs or evolutions of existing patterns,” she says although I have a lot of not-quite-right patterns in my cupboards.” “Emily has such a keen eye and sense of color that’s hard to find in the ceramic world,” says longtime supporter Philip Seastrom, designer and founder of the Los Angeles-based clothing brand Big Bud Press “Her work is distinctive and truly her own.” Many people approach ceramics as an outlet But it’s fulfilling to be paid for your art and “share it with the world,” she says “I get to be a part of the creative community in Los Angeles and connect with people who love my work and have it in their homes Lisa Boone is a features writer for the Los Angeles Times. Since 2003, she has covered home design, gardening, parenting, houseplants, even youth sports. She is a native of Los Angeles. Business Lifestyle Subscribe for unlimited accessSite Map People view a hybrid aircraft model at the ILA Berlin Air Show in Schoenefeld With the participation of about 600 exhibitors the ILA Berlin Air Show 2024 kicked off here on Wednesday and will last until Sunday People view an Airbus A380-800 aircraft at the ILA Berlin Air Show in Schoenefeld A man visits the booth of Airbus at the ILA Berlin Air Show in Schoenefeld People view an H145M helicopter at the ILA Berlin Air Show in Schoenefeld People wait to view an Airbus A380-800 aircraft at the ILA Berlin Air Show in Schoenefeld An Airbus A321 aircraft performs at the ILA Berlin Air Show in Schoenefeld People view the aircraft displayed at the ILA Berlin Air Show in Schoenefeld People view helicopters performing at the ILA Berlin Air Show in Schoenefeld A visitor experiences the roller training at the ILA Berlin Air Show in Schoenefeld This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Landon Schoenefeld of Haute Dish | Photo by Eliesa Johnson I think most of the people who were working in town then agreed—not on our watch Whenever anyone in Twin Cities food says 'I can't do this I'm not going to make it,' it is up to the rest of us to say: We've got your back you can always fight again and have a second act tomorrow—as long as there is a tomorrow Tomorrow is the most valuable thing you can give yourself So when I sat across from Landon Schoenefeld this morning at Nighthawks and he said he's been suicidal and doesn't feel like he can go on, that he's taking an indefinite, possibly permanent break from Nighthawks/Birdie and HauteDish to take care of himself I told him this was not how I wanted this story to go but of course the most important thing is that he take care of himself because it feels like defeat when life gets to be too much and no Minnesotan or South Dakotan ever wants to admit defeat Even when we know it's a normal part of life took Le Bernardin to new heights by finding space for spiritual practice and time off When I talked to Schoenefeld he was trembling for not building space in his restaurants for himself to recharge I told him this putting yourself last is a tendency that affects most and we're grateful for all the soup and the burgers the pancakes and the crazy-ambitious tater tots It's raining and snowing at the same time in Minneapolis and the sun sets at 4 o'clock in the afternoon and spends all day pretty low and cold I have a wish for all of us in Minnesota food this Thanksgiving that we talk about how the bravest thing any of us can do is admit it when we need help Dara Moskowitz Grumdahl was born in New York City little aware of her destiny—to live well in Minnesota She has six James Beard Awards out of 15 nominations Key Enterprises LLC is committed to ensuring digital accessibility for mspmag.com for people with disabilities. We are continually improving the user experience for everyone, and applying the relevant accessibility standards men’s aerials drought with his first World Cup win Saturday in Belarus Schoenfeld, 21, hit a double full-full-full in the super final to beat a field that included world champion Maxim Burov of Russia. Burov was fourth, one spot behind another American, Chris Lillis. Full results are here “I’m pretty speechless right now,” Schoenefeld said, according to U.S. Ski & Snowboard I probably landed two of my training jumps yesterday but I managed to land all of my comp jumps down to my feet.” Schoenefeld’s best previous World Cup finish was fourth Lillis earned the U.S.’ last World Cup men’s aerials victory on Feb The four-year gap between wins marked the longest for the U.S men since aerials was added as an Olympic medal sport in 1994 Schoenefeld also became the first American of either gender to win a World Cup aerials event in two years OlympicTalk is on Apple News MORE: Olympic aerials champion retires to coach A Division of NBCUniversal. DISCLAIMER: This site and the products offered are for entertainment purposes only, and there is no gambling offered on this site. This service is intended for adult audiences. No guarantees are made for any specific outcome. If you or someone you know has a gambling problem, please call 1-800-GAMBLER. leaving Schoenefeld to the budget airlines the big passenger growth figures have come at the smaller Schoenefeld airport during the last three years Both these airports are impacted by the slow construction of the much delayed Berlin Brandenburg International Airport Impacted in the sense that both are supposed to close when the new airport becomes operational though it seems that Schoenefeld at least has a fair bit of life left in it yet This report looks at previous and current growth trends at the airport how the airport matches up to its peers across a range of metrics at its ownership and at what its future relationship with the new airport is likely to be You must log in to read the rest of this article Got an account? Log In Get a taste of our expert analysis and research publications by signing up to CAPA Content Lite for free, or unlock full access with CAPA Membership Both these airports are impacted by the slow construction of the much delayed Berlin Brandenburg International Airport Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest Update: HauteDish is now open. When we talked with Landon Schoenefeld about the influences that have shaped the menu and atmosphere of HauteDish — the restaurant he and his partners plan to open next month — he pointed us to an episode of “No Reservations” in which Anthony Bourdain visits Au Pied de Cochon in Montreal In it, Chef Martin Picard serves Bourdain Canard en Conserve — duck in a can This comes after Bourdain has already consumed some 14 dishes featuring foie gras with everything from poutine to bacon-buckwheat pancakes following a certain amount of gelatinous suction and garlic slides out onto a bed of celery root puree and toast “I think Martin Picard’s food is over the top,” says Schoenefeld (pictured above with business partner Jess Soine) and that’s what you get; it’s nose-to-tail stuff and it’s really rustic but gluttonous I wouldn’t say our restaurant is going to be that exactly — our food will be more refined and pretty — but I’m going for that feeling.” There’s no need to try to find the oat-ought sounds in Haute says Schoenefeld: “You can say ‘hot dish.’ That was one of our dilemmas It’s an apt name considering the restaurant will open serving what Schoenefeld calls new Midwestern cuisine “I would say it’s elevated hot dish,” he says but one of the things that she could pull off was a halfway decent tater tot hot dish,” Schoenefeld says and then kindly describes it for the out-of-towner the Army Jeep green kind — and Ore-Ida tater tots.” The HauteDish version will combine braised short ribs “So as much as I hate the word,” he admits which in cook years is getting there — I mean “Have I been doing this as long as Tim McKee or Alex Roberts but I’ve been working really hard and technically I’d be lying if I didn’t tell you that I got lucky — it’s not every day that you can fall in with a group of like-minded people who believe in you and have a chunk of money to risk I got lucky for a reason: I work hard and I can come up with clever things.” but looking at the chef’s somewhat mercurial rise one is curious to know how young Schoenefeld found his way from tater tots to croquettes “the food in general just isn’t good.” But his family taught him the value of a home-cooked meal and hard work “We grew up so poor that it was like — my mom wasn’t the best cook ever; I don’t think my mom even ordered a pizza ‘til I was in high school.” you have to have a strong work ethic,” he adds Schoenefeld spent part of each summer working on his grandparents’ farm from putting up barbed wire fence to milking cows he started washing dishes at a local restaurant “The typical restaurant there is one of those places with 10 pages and everything under the sun on their menu,” he says You can get it all at the same restaurant.” Schoenefeld describes his early restaurant days as something akin to working on a pirate ship “I enjoyed all the things that came along with working in the kitchen,” he says people give me a lot of crap for the things I say but at the end of the day we’re cooks — there’s a reason we’re in the back of the house I was sort of drawn to that: I’m sure that I smoked my first cigarette and drank my first beer in the kitchen.” He had always assumed he’d do something else after high school, until someone suggested he apply for The International Culinary Schools at the Art Institutes Minnesota I’ll do this — I didn’t know what $30,000 was when I was 18.” he ended up diving into the experience and stayed in Minneapolis afterward to live and work then it kind of ignited the passion for food,” he says I saved every special and every menu we ever did there and it’s funny to look back — five of our entrees came with mashed potatoes — but I learned a lot there and formed friendships with people who are still cooking around town today That’s when we started to learn as a group Schoenefeld likely would have made an excellent culinary debate team captain — he seems able to recall and quote every cookbook he’s ever read He’ll tell you that he eschews terms like “deconstructed” and “molecular gastronomy,” then pull out Alinea everyone says sous-vide is molecular gastronomy that it’s not a replacement for other cooking methods we are able to quantify things a little better.” He’ll also tell you that before Harold McGee and Heston Blumenthal the father of nouveau cuisine: “More than anything it’s his philosophy; he just has all these really interesting aphorisms,” says Schoenefeld what it means to be a cook in the grand scheme of things You can draw it back to one of these 14th or 15th century chefs — it didn’t start in 1990 the chef could come off like a name-dropping so and so but he seems more like a really excited kid lobbing a ball over the fence to see if you’ll throw it back Perhaps it is that rich enthusiasm that has drawn the stellar cast of chefs Schoenefeld has lined up to open HauteDish including Erik Anderson and Adam Vickerman of Sea Change “A lot of these guys are friends of mine,” he says but they’re all people who respect me and want to help.” [See “The HauteDish All-Stars,” below Also on the relatively younger side are Schoenefeld’s partners “I am the youngest and the only girl,” says Soine “I take on a little more green sort of stress I’m sure they’re all worried that I’ll cry so I’m just trying to hold it together and stand up with these guys and make it happen.” [See “The HauteDish All-Stars,” below for Soine’s take on her partners’ super powers.] having recently suffered a few setbacks in the build out namely bringing a bathroom and very expensive fan up to code Soine says they’ve toned down the former Cafe Havana’s décor — think less leopard print more earthy reds and browns — and expanded the kitchen “There will be a little surprise in the kitchen — if Landon’s going to have a nickname like Colonel Mustard we’ve got to have some fun with it,” she says it’s pretty much the same; we’re just taking everything and calming it down We don’t want to overwhelm your senses; we just want you to be relaxed.” and I don’t like sitting through a 12-course meal in some stuffy dining room,” he says On the eve of finally opening the restaurant “I just wish some people would realize that I’ve worked pretty hard and I do think I deserve this,” he says so I guess it’s time for me to shut up and cook — I’m looking forward to doing just that this is my idea and I hope people like it.” “I think he’s the shit.” Anderson will work at HauteDish only a few days a week “but one of his ideas was to put a confit of duck gizzards in these little 6-ounce Weck jars — so basically anything he has spouted off to me has been way more than I would have thought of on my own.” you can stop learning if you don’t push yourself,” Schoenefeld adds “So it’ll be nice to have him here because it means I’ll still be getting a little bit of an education.” “What’s funny about Remle,” Schoenefeld says “is that he probably has the least amount of food knowledge but he’s one of those great morale guys and he has a true sense of taste if I have to spend 70 hours a week with someone Schoenefeld says: “He has a gentle touch and his food always looks beautiful Dresel is apparently the Timex watch of cooking “The main reason I decided to take him on here is because he’s been working at Barbette since I left [in the winter of 2007 / 2008] — and that’s like dog years working in that kitchen Adam Vickerman will only prep at the restaurant a few nights a week — reportedly he’s also working as a line chef at Sea Change “He’s just super efficient — I know he’s just going to do it right he’s never going to fuck up,” says Schoenefeld The menu is going to change along the way and I’m hoping that because of the people I’ve pulled together I’m more than willing to hear it.’ I’m not pig-headed to where I can’t listen to other people’s ideas — they respect me Soine worked her way through a communications degree at the University of Minnesota in local bars and restaurants “I had the opportunity to work with Chris Rogers at Lyon’s Pub,” she says “Working with him made me have hope in owning a place — you can make a locally run restaurant run really well as long as your employees see your face every day.” They’d see each other at shows and joke about opening a restaurant right around the time that Soine started thinking about pursuing a job in advertising and Walters approached her with a real offer “They invited me to be on the team,” she says “Every time someone hears that you have four business partners — it’s a look of horror and we each have our own expertise in the restaurant.” Soine is in charge of the front of the house and “Landon is this over-the-top person,” Soine says “You see his face light up when he sets a plate down and says it’s got bacon powder!’ And he looks like the happiest kid ever maybe at first it was a little scary — the press has these stories — but I know who he is and I knew who he was before we were going to be partners.” “We complement each other quite nicely,” she adds “He’s scatter-brained and I’m a little OCD; whether they like it or not Ask Soine what she likes about the HauteDish menu and she gets a little gushy and a lot of the food is just big meat and potatoes “Landon is taking that and making it more appealing It’s just everything that makes me nostalgic about my childhood and it tastes amazing — and they’re good size portions Walters is the general manager and bar manager he also worked as a bartender and manager throughout college taking care of the business side,” says Soine “He’s been able to watch his parents go through pretty much anything you can think of in the industry and now we get the benefit of that knowledge.” He is a lover of beer to such an extent that he has me drinking things I would never because they’re not really my cup of tea but he has a way of making it good because of the passion he brings to it.” He has spent the last few years building his wine knowledge UPDATE: Check out the Duck in a can at Haute Dish I had the opportunity to work with Martin Picard about 5 years back and am thrilled to hear he is one of the major influences on this upcoming restaurant I am itching to go to Montreal if for no other reason than to eat the Au Pied de Cochon Good luck to these entrepreneurs in their last few weeks before opening So good to have Landon back at the helm of a kitchen again and will now have complete control over his destiny Congratulations and we will see you at the opening 112 has had something of a stranglehold on the after-work hospitality industry crowd and this would seem to be aimed right at them hopefully there’s enough room for both of them and whether Haute Dish succeeds or fails (whatever that means) it certainly will be bold in the effort I may be a little biased as my godchild rises in the restaurant business word-but i have absolutely no worries about HAUTE DISH being a long-term success he is awesome and genuine at what he does!!! He justs needs a little untwisting once in a while Having worked with Landon and knowing his talents first hand on his terms It’s going to be awesome Erik Emery and Marc Dresel are kitchen MONSTERS this place is going for the right pedigree… and teaching the youth how to stay off drugs but these don’t sound like morning people Cooking breakfast is a bad idea if you’re still up from the night prior talented people use the values and work ethics from little ol’ SD and put together something that looks like it is going to rock If it comes from Landon it has to be one of a kind You would be missing out on something Extraordinary if you don’t give HAUTEDISH a try HauteDish will soon have a trailer representin’ at all the festies!! Soooo happy and proud of our friend Landon I certainly don’t want to be the “first to eat there” I’ll wait a few months…Let things get worked out Hoping not to hear anything negative until they’re up-n-running But you know how people like to find anything to bitch about Some go hoping to find what is “wrong” Especially if it’s in the first hours or days of opening the doors visiting your Gma & Gpa (my aunt & uncle) and playing with your father and his brothers an sister We will try to visit the next time we are in Mpls Subscribe to our newsletters on Substack. Chris Lillis and Justin Schoenefeld became the first Americans to win in this event at the Olympic Winter Games China had been the early pacesetters in both finals 1 and 2, with the Americans qualifying for the medal deciders in second. But Lillis always felt USA had something in reserve and could overtake the home team. He said, "In that first round, we had a lot more to give as we qualified in second and [it was] mostly my fault that I put the hands down just a little bit. "But we knew we had a lot more to give going into that last round and it was just going to come down to executing it. Luckily, we all did that." Picture by 2022 Getty ImagesLillis certainly played his part by executing an incredible five full twists and three full flips with maximum difficulty But the biggest moment fell to Schoenefeld who made the most important jump of his career to take USA to their winning final score of 338.34 "I haven't stopped smiling for like 30 minutes and my cheeks are starting to get sore but it's seriously the greatest feeling," Schoenefeld enthused "I just won the biggest competition in the world and we've been together for a couple of years now we lived together growing up when I was on the development team and we've just all trained together and been around each other for so many years now We've just become such good friends now." Caldwell added: "Aerials is an incredibly difficult and scary sport that at the top of the hill we know what each other is going through and that builds a bond "We have so much mutual respect for everyone on the hill And [we’ve] never really had a lot of team events So this has definitely built a different atmosphere Picture by Ezra ShawTeam USA's togetherness will be helped by the fact that competing for a place on an Olympic podium is new territory for all three of these athletes Caldwell is the only one of the three who has participated in the Games before this year though she never ranked higher than 10th in Vancouver That lengthy pursuit of Olympic success only makes things sweeter for Caldwell who adds: "I'm incredibly proud and honoured and [it’s] surreal to do it on my fourth games I've been on the hunt for this for a long time and to do it with two of my best friends is incredible." Lillis echoes what his teammates feel about working together: "We've always had a really good chemistry up on the top of the hill So it was a great team to be up there." When asked about working with two people in a relationship he responds that it's "the best third wheel I’ve ever been a part of" Considering he now has an Olympic gold medal draped around his neck Many Winter Olympic sports are synonymous with snow so it may be surprising to learn that some athletes spend most of the year honing their craft away from it They spend the warmer months training at water ramp facilities where they glide down large ramps lined with plastic surfaces and perform their tricks into a giant pool of water They'll spend months working up to their hardest maneuvers and then when the competition season begins they'll have to take what they've been working on in the pool and do it on snow building back up to their best tricks as quickly as possible And while water ramping is somewhat unique to freestyle skiing competing at venues that lack natural snow is not creative solutions have emerged for that problem though dry ice and other innovations that enable athletes to put on a show under just about any type of weather conditions To explain more about all this, "The Podium" podcast from NBC Olympics caught up with a pair of U.S. aerial skiers: Ashley Caldwell, a three-time Olympian, and Justin Schoenefeld who will make his Olympic debut next month Listen to the full episode below to hear about their starts in the sport and the craziest weather stories they've experienced in their careers View social media post: https://open.spotify.com/episode/6VgAjKsF226SYCO3OVPDM9?si=cii9gaVtRP2H6e0PC1xpkA Season 3 of The Podium is hosted by Lauren Shehadi New episodes will be released weekly on Tuesdays ahead of the 2022 Winter Olympics followed by daily episodes throughout the duration of the Games Report a typo Is the incredible chef leaving the culinary world behind One of Minneapolis’ brightest culinary stars is stepping away from the stove Chef Landon Schoenefeld announced in an Instagram post that he is leaving his restaurants Nighthawks and Birdie He has already long been gone from his original restaurant in the North Loop Announcement: I'm leaving Nighthawks and Birdie, and Minneapolis. My last day will be December 31st, please come see me one last time. A photo posted by Landon Schoenefeld (@_colonel_mustard) on Nov 22 He’s won stars and fans in every kitchen he’s worked in. It was almost six years ago when he first opened HauteDish, taking homey comfort foods like the ubiquitous Minnesota hotdish and turned it on its ear The General Tso’s sweetbreads remain the best way to get those tasty glands in town the North Loop neighborhood went from the place that’s home to Sex World boutique hotels and more eateries than you can shake a stick at After agreeing to take on a new project inside the former Shorty and Wags on Nicollet Avenue he handed the kitchen reigns at Haute Dish to sous chef and his role there increasingly diminished we understand that he is out of that restaurant completely Nighthawks would be a modern diner: nothing overly fancy It more than delivered on that promise with revel-worth hot dogs The cozy Birdie opened a year ago as a culinary playground where the chef spins records to pair with an inventive tasting menu Tickets would consistently sell out for the very few coveted seats Schoenefeld assured WCCO reporter and Minnesota Monthly’s co-food editor Jason DeRusha that nothing would change at either of these restaurants: he believes his team that is in place will remain Sometime the weight of your dreams can crush you I need to make a change and try somewhere else We wish him well in his time off and hope that he knows when and if he ever wants to come back to us - the Twin Cities restaurant world will be thankful to have him His final service at Nighthawks and Birdie will be December 31 He is one of the brightest culinary stars in the Twin Cities but Landon Schoenefeld tells me he’s in a funk And he needs to step away from Nighthawks and Birdie his successful upscale diner in the Kingfield neighborhood of Minneapolis Judging from the comments on his instagram post announcing his last day would be December 31st This comes after a dispute led to Landon’s departure from his other Twin Cities restaurant “I still retain my ownership but haven’t been involved in daily operations since March unfortunately I can’t say more than that,” he said I reached out to but haven’t yet heard from David Walters Nighthawks and Birdie is an interesting concept: very approachable and delicious diner on one side exclusive/inventive fine-dining coursed meal on the other Landon cooked with an outstanding team at Birdie on Tuesday Word on the street was that Birdie was either losing money or not making money and that Landon’s partners wanted to make a change “That’s not necessarily true,” Landon told me. “They see the value in Birdie, and I think the show will go on even after I leave. Those girls that I’ve had the pleasure of cooking beside these last 14 months are wicked talented, and it would be shame if they lost their jobs,” he said. (You can still buy tickets for dinner at Birdie over the next several weeks here.) “Whatever comes next is in my partners’ hands but I wouldn’t expect a real shakeup on either side of the kitchen—it’s a successful formula and a popular restaurant and I’ve enjoyed his work starting at the Bulldog NE way back in the day I hope he gets well—I know he’ll have more success one of the owners of Nighthawks and Birdie He wanted to emphasize how supportive the ownership is of Landon’s decision to leave “He did a wonderful job grooming the wonderful chefs both for Nighthawks and Birdie” said Gese calling Landon a “good friend” who will continue to be an owner Gese said the chef was working extremely hard and that the results speak for themselves: Nighthawks is Landon’s vision and it’s doing very well Gese was uncertain about how a change in chef would impact the restaurant-within-the-restaurant Birdie “We’ll look at ways for Birdie to continue “Is the perceived value in Birdie tied to Landon We’ll have to see how that shakes out,” he said He noted that chef Erik Anderson was working with Landon and Birdie over that last couple weeks His Brut project has been on hold since the lease on a potential location in the North Loop fell through “We’re looking at all sorts of options,” Gese said noting the strong kitchen team already in house Picture by 2022 Getty ImagesIn a surprise for the host nation at Beijing 2022, it was Team USA who took gold in the inaugural mixed team aerial event at the Genting Snow Park on Thursday (10 February). The American trio of Ashley Caldwell, Christopher Lillis and Justin Schoenefeld screamed with delight on winning the Olympic title with a combined score of 338.34 while a shell-shocked Chinese team of Xu Mengtao, Jia Zongyang and Qi Guangpu claimed silver with 324.22 after a mistake from Jia. In a further twist, Team Canada's Marion Thenault, Miha Fontaine and Lewis Irving won bronze (290.982) ahead of Switzerland (276.01) in a topsy-turvy final that threw away the form book. Furthermore, ROC, who were favourites to take a medal did not make the final, nor did Belarus finishing fifth and sixth, respectively. The first ever mixed aerials competition at an Olympic Games was a thriller from start to finish ROC and Belarus had surprisingly left the field of play That left the People’s Republic of China as the ones to beat and they started strongly with Xu the only woman in the first round to land a clean jump The next two rounds saw all nations chose male athletes as their next two competitors not always a given considering the higher difficulty of the men's events can also mean more mistakes performed a spectacular quint triple for the highest score of the competition while Jia proved the adage by somersaulting forwards on landing Schoenefeld still had to perform a clean double full-full-full in the last run for the Americans despite a slight bend of his legs on landing The US coach had dropped to his knees on seeing Schoenefeld’s landing and screamed knowing it would take something extraordinary from China to now beat the Americans But it was still a possibility if Qi could perform an absolutely perfect jump Qi did indeed perform a near-perfect run but on a lower-ranked jump than Schoenefeld it wasn’t enough to beat the Americans Eighteen-year-old showman Fontaine performed a lay double full full showcasing beautiful from despite a slight wheelie on landing scoring 116.48 to keep Canada in the bronze-medal position America's Caldwell said after the event: "I’m incredibly proud and honoured and [it’s] surreal and to do it on my fourth Games I’ve been on the hunt for this for a long time and to do it with two of my best friends is incredible "Aerials is incredibly difficult and scary sports we know what each other is going through and that builds a bond We have so much mutual respect for everyone on the hill So this is built a definitely a different atmosphere "It was an out-of-body experience today There’s a lot of a lot of anxiety and nerves and stress and excitement but also I felt like just so intensely into the competition that it’s a it’s a relief to to be standing at the top of the podium now." Xu revealed what she said to teammate Jia after his run All we could (do) at that point was to cheer on our teammate QI Guangpu and encourage him to land his final jump and that was all The added scores are always changing after every athlete and as the first athlete on our team all I wanted to do is the lay a solid foundation for my whole team I just wanted my teammates to have fun and perform well tonight I'm proud of my teammates but I have to congratulate with team USA because they did well." Jia added: "I can achieve these tricks because I practise very hard my whole life and I got support from my coach and everyone who helped me." "To carry on the legacy of my family in freestyle skiing I don’t have words enough to describe it," said 18-year-old Fontaine whose father The next freestyle skiing event is Sunday 13 February with qualification in women’s slopestyle and women’s aerials. See the full schedule here. Landon Schoenefeld photographed at Nighthawks Diner and Bar in Minneapolis.Nikki Tundel | MPR NewsPlayListenStory audioGo Deeper.CloseCreate an account or log in to save stories We have added it to a list of your favorite stories So when he told Dara Moskowitz Grumdhal of Minneapolis-Saint Paul magazine that he was leaving his restaurants Nighthawks and Birdie It wasn't so much that he was leaving but the reason for doing so: depression — so severe that at times it's driven him to the brink of suicide We sat down with Schoenefeld at Nighthawks in Minneapolis earlier this week before it opened for lunch Landon Schoenefeld at Nighthawks Diner and Bar in Minneapolis.Nikki Tundel | MPR NewsAt 10 a.m. he'd already been on the job for a couple of hours already and he had 11 more to go MPR News helps you turn down the noise and build shared understanding Turn up your support for this public resource and keep trusted journalism accessible to all Ashley Caldwell and Chris Lillis placed first at the inaugural event at the 2022 Beijing Olympics on Thursday Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment. This week in celebration of Classics Week we take a look at the haute take on the ubiquitos green bean and oblong fried potato product casserole beloved by grannies the Midwest over Even though his providence is South Dakota and not Northern Minnesota Landon Schoenefeld knows about the tater tot hotdish "My mom was not a good cook," he explained while he whipped through the impossibly skinny kitchen at his first restaurant "That would have been a little fancy for her to make." The dish has been on the menu since he first opened the doors on this North Loop restaurant but his recipe dates back to even before these days He was running the gastropub menu at Bulldog Northeast when his business partner's girlfriend suggested he do his version of the dish tater tot hot dish is usually a some what gloopy (but beloved) casserole assembled from canned green beans cream of mushroom soup and topped with tater tots before being baked until the potatoes are crispy brown Shoenefeld's version retains all the elements local green beans are used in the summer that he picks up from the Minneapolis Farmer's Market Butter sauteed porcini mushrooms are balanced up top and the dish is surrounded by potato puffs with an ethereal interior The entire dish is finished with a velvety jus cut with a judicious spritz of lemon on the beans: this is a dish worth carrying the mantle of a great restaurant BEIJING – A Lawrenceburg native was a part of a trio of Americans who won gold on Thursday Justin Schoenefeld made his debut in the Winter Olympics alongside his girlfriend and Christopher Lillis in the Olympics’ inaugural mixed team aerials event team held off China and Canada to win Gold Schoenefeld came up big landing a Back Double Full-Full-Full jump hadn’t medaled in aerials since 2010 HISTORY HAS BEEN MADE! 🥇 What a performance from @AshleySkis, @j_schoenefeld, and Chris Lillis under the lights at Mixed Team Aerials! #beijing2022 pic.twitter.com/lZp4lVbsCI The program provides grants to Rising Sun-Ohio County School Corporation teachers Eighteen students statewide will serve on the committee Your Hometown Radio Station playing Florida Georgia Line and Tim McGraw - May We All Please enable JS and disable any ad blocker won gold in the Olympic debut of the Mixed Team event for Freestyle Aerial skiing today Caldwell captures this gold medal on her fourth trip to the Olympics in Beijing A post shared by U.S. Ski Team (@usskiteam) A University of Utah student from Virginia Caldwell trained for 11 years in gymnastics before starting aerials a sport in which gymnastics-like flips and twists are performed after launching three stories straight up into the air Lillis has followed in his brother Jon’s Olympic footsteps who competed in aerials in PyeongChang Indiana is where Scheonefeld grew up, before now attending Utah Valley University. This gold medalist team of three is coached in Beijing by gold medalist Eric Bergoust They’ll have more chances later in this 2022 Olympics to ski their high-flying acrobatics No doubt the celebrations for this particular win will be felt tonight at a long-planned, coincidental, Park City community Olympic watch party for which registration is required. It’s being hosted at the Utah Olympic Park steps away from the summer training pool that’s played such a massive role in the mastery of these athletes’ performances I've lived in Park City for 30 years but right off the starting line my journalism professors expressed plaudits after class for writing more so about the small-town sports in the surrounding mountains than the urban updates they assigned I’m on par punning and penning Parkites' pastimes I’ve worked communications for The Olympics USA Nordic and the United States Library of Congress so I guess you could say this ain't my first rodeo Post A JobView All Add Your Organization Don’t miss a beat in the Park City community—get the daily scoop delivered straight to your inbox Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Sign up for our TownLift Daily Newsletter and get today's top local news stories in your inbox TownLift is a web and mobile-based Entertainment & News media outlet providing Park City and Summit County Utah with Breaking Local News & Community Updates New York's office rule is a blow to solos and a potential boon to #Altlaw Cue The Clash bringing the case to its unfortunate conclusion solos like Schoenefeld who seek to serve clients in New York from an adjacent space must take on additional costs while the regulators are sleeping with their arms wrapped tightly around solo and small firm lawyers’ necks It’s only a matter of time before Legal Zoom or Avvo or some other #Altlaw start-up opens up a one-room fielding calls from clients all over the country in need of a New York lawyer to represent them in court That #Altlaw business can refer those lawyers out at flat rates and let them use the #AltLaw address as a mailing address to satisfy Section 470 Problem solved — without need for resident NY solo or small law firms In the aftermath of the Schoenefeld ruling, the New York State Bar Association has convened a working group to study the issues raised by the case by the time the committee releases its report — five years hence — out-of-state practitioners like Schoenefeld who hoped to conveniently provide clients just over the New York border with advice and counsel on New York laws will either have given up their New York practices or hiked their rates so much that they’re no longer able to offer cost competitive services for their clients Yet another example of how the legal profession is killing its own MyCase streamlines your firm so you can focus on winning cases See how much time you could save with our Law Firm Time Savings Calculator—try it now Position your firm for long-term growth with better financial visibility and control and plan strategically—download the full e-book now Lexis Create+ merges legacy drafting tools with AI-powered assistance from Protégé and secure DMS integration enabled by the Henchman acquisition Schoenefeld is clearly in his element here He’s having a blast collaborating with his tight crew (Jesse Peine with no separation or hierarchy between the front and back of the house We recently spent the better part of an afternoon at Birdie and talking with Schoenefeld about everything from meaty beets and Richard Simmons to aged squab and peyote how do you see the three restaurants tied together LANDON SCHOENEFELD: Haute Dish is what I’d call “meat-centric,” and big it’s pretty straightforward; we might use a few luxury ingredients but it’s kind of like my vision of what the perfect version of a particular dish is supposed to be Birdie is produce-centric with a simplistic approach to a lot of the dishes We kind of eschew red meat — we haven’t served any beef or lamb We’ve had some ham and some pork as elements within dishes which I’d never be able to do at Nighthawks [because of cost] — squab HEAVY TABLE: What do you mean by produce-centered SCHOENEFELD: It means that we get our inspiration from the vegetables that are in season We had been able to use local produce basically up until now: rutabaga and hopefully next year we’ll do even more preservation and fermenting to make that stuff last So we think about what vegetables are in season first HEAVY TABLE: Is it a challenge to be vegetable rather than meat-centric It’s sort of cool to have the limitations sometimes we have all this fucking kohlrabi downstairs you just need to come up with something tasty for your family to eat We feel like we have to elevate that vegetable; we’re really trying to cook special food that people aren’t going to be able to cook at home HEAVY TABLE: Tell me about your team concept SCHOENEFELD: I really give everyone their own space She’s worked for me at Haute Dish for a long time who’s a great cook — she would cook circles all summer long around the guys at Nighthawks Do this course.” I help her develop the ideas mixing the experience of the old with the enthusiasm of the young she just constantly amazes me with the stuff she comes up with She has a sort of irreverence to her approach where she’ll throw avocados and weird things you wouldn’t expect in a dessert HEAVY TABLE: Does the menu change every week we change the menu about 50 percent week by week you’d probably have a completely different menu We’ve actually saved all of the originals [of the menus] We like to do a handwritten menu; it gives a little special touch HEAVY TABLE: Why did you decide to do tickets we have about a 15 to 20 percent cancellation rate So our strategy throughout the years has been to overbook You’ll have people who end up having to wait for a table; you buy them a round of drinks That [cancellation rate] would be completely devastating for something like this where we’re only serving 14 people a night Having people pay for dinner ahead of time is kind of the way to go with something like this HEAVY TABLE: Do you see the food as being challenging Sometimes I like things to be super straightforward someone doesn’t think that they like liver or whatever the case may be then I want to challenge them to see if maybe they could like it I’ve always been that way — like at Haute Dish SCHOENEFELD: This is pretty representative of a “challenging dish.” It’s a Dijon mustard creme brulee that we serve closer to the beginning of the meal I’ll see some of these come back with just one bite taken out of them We use about half the amount of sugar as you typically would in a creme brulee and a miso-pickled-turnip custard that we garnished with salmon roe HEAVY TABLE: The fact that you got this balanced is pretty remarkable SCHOENEFELD: And then Britt is cooking some squabs As opposed to taking the breast off and pan-roasting that [He describes the croquette on the plate:] We took the leg meat and we confit it SCHOENEFELD: The skin [on the squab] is amazing SCHOENEFELD: I started collecting records about three years ago “Could we play this at Birdie?” [He puts on a Dr HEAVY TABLE: Do people ever bring in records We definitely have our before and after dinner music HEAVY TABLE: What are some of the biggest challenges as chef and owner with the fires that you have to put out on a daily basis Concepting and coming up with a restaurant is the fun and easy part; operating them for five from equipment breaking down to a vendor forgetting your parsley with your order to the dishwasher calling in sick you can basically multiply those problems by three HEAVY TABLE: Do you have balance — or do you work all the time I’ve been struggling to find balance in my life I realize that if I’m trying to do the things I’m trying to do I’m not the phone-it-in chef; I think most chefs work really hard I’m constantly pushing myself and challenging myself HEAVY TABLE: Do you think that’s sustainable I figure I have 10 more good years to put into it I’ve built the infrastructure and I’ve mentored the right people and then they’re the chef and I’m just an owner-restaurateur at that point I know I don’t want to be working in the kitchen 18 hours a day HEAVY TABLE: Are you able to maintain your physical health I’m conscious about going to the gym and not eating crap all the time — which is hard to do Weaning myself off of hotdogs and cheeseburgers We’re actually playing “The Biggest Loser” now in the kitchen I’ve got a picture of Richard Simmons taped up in the basement TLANEZI GUZMAN: On the bottom, there’s a date puree, and then there’s a seeded rye that has wheatberries, golden flax, and brown flax. And then it’s [Alemar] Blue Earth brie from Mankato There’s also a sherry gel and some variegated sage This is a date that we rehydrated and stuffed with the softer part of the brie And then these are just some mustard seeds We use butter crust and a savory hazelnut cream (hazelnuts We pipe the pate over the hazelnut cream and dust it with a mixture of porcini mushroom powder and cocoa and then we char some shallots and fill them with our vegetarian onion soup that we serve next door [at Nighthawks] HEAVY TABLE: What was the base ingredient that you started with for this dish SCHOENEFELD: We had a bunch of chicken livers — anyone who knows me knows that I love chicken liver CLAIRE: Do you want me to do my whole spiel so the beet filling — we take the beets and steam them in brown sugar and then we smoke them for an hour and roast them in butter for another hour The dough is made with beet juice [instead of water] that we mix with all-purpose flour We juice the carrots and add coconut milk and lime SCHOENEFELD: We’ve basically done a Chinese-style dumpling People are baffled that there’s not meat in this HEAVY TABLE: I’m surprised it isn’t too sweet SCHOENEFELD: I love the texture on that cake This one is a little big for what we typically do I don’t want to give them too much food I don’t want people to be in pain so they can’t enjoy dessert Information of cancelled flights is shown on a screen at a terminal of Berlin Brandenburg Airport in Schoenefeld All passenger flights at Berlin Brandenburg Airport were canceled or delayed on Wednesday due to a strike by airport workers estimated to affect about 35,000 passengers A woman walks in a terminal of Berlin Brandenburg Airport in Schoenefeld Self-service check-in machines are placed at a terminal of Berlin Brandenburg Airport in Schoenefeld Staff members walk in a terminal of Berlin Brandenburg Airport in Schoenefeld 2023 shows the interior of a terminal of Berlin Brandenburg Airport in Schoenefeld A pigeon is seen outside a terminal of Berlin Brandenburg Airport in Schoenefeld News | Apr 19 Utah — China was the gold-medal favorite heading into the inaugural mixed team aerials event at the 2022 Olympics on its home soil Justin Schoenefeld and Ashley Caldwell knew they had something special on their hands ‘We’re going to beat them in their own country we’re going to beat them in their own country,'” Schoenefeld said a team that won both mixed team aerials World Cup events leading up to the Games but I knew from the beginning that our team and China’s team we had a higher degree of difficulty than they have,” Caldwell said “I kind of knew that if we did what we knew we could do Lillis landed a huge back double full-full-double full which involves five twists and three flips in the final round to score a flat 135 — the highest score in the event — and help the U.S “It just felt like we really executed the plan that we had for three years leading up to it,” Lillis said “It’s kind of surreal to be on the other side of it now after the plan kind of worked out and we have an Olympic gold medal.” so a clean run from Schoenefeld could seal the deal Schoenefeld stomped a back double full-full-full that scored a 114.48 the three were surprised to see headlines back home using phrases like “upset” or “underdogs.” “I can’t believe that — honestly we didn’t hear that until we got there because we were one of the better teams “We all heard it and we were shocked I understand China’s won a lot of team events and World Cups and stuff but it’s a different competition out there at the Olympics and I guess the underdog can win if that’s what they call us.” While none of the three are originally from Park City — or Utah even — they have adopted Park City as their new home for training Caldwell has lived in the area for a decade while Lillis has been around for about seven Schoenefeld and Lillis were making their first Games appearances in Beijing The mixed team aerials gold was her first Olympic medal Caldwell and Schoenefeld also became the rare couple to win a gold medal together as they’ve been dating each other for several years now “I feel like it’s more intense than anything else we could do besides maybe have kids,” Caldwell said it’s got to be a very few amount of people.” All three barely missed out on adding another medal in their individual events Schoenefeld and Lillis both made the six-man final on the men’s side that’s a huge bummer because you don’t get many opportunities to take home Olympic medals,” Lillis said “But I was proud of what I did in getting to that super-final round That was fun and just felt a lot of confidence going forward in myself and what I’ll be able to do for this team.” it was agonizing coming up just short of another medal but that gold medal earlier in the Games softened the blow at least a little bit “It was pretty upsetting not being able to land my super finals jump,” he said “I got down to the bottom and I already had a gold medal around my neck And that definitely made it a little bit easier accepting that I was off the podium Caldwell came the closest of the three to an individual medal but she couldn’t stick another back full-full-full in the final round her best finish in an individual event in her four trips to the Games I jumped some of my best jumps my whole career,” Caldwell said and that’s part of our sport.” Life after the Olympics has been a little different for all three athletes There weren’t any World Cup events for aerials after the Games and much of the focus for them now is getting some rest and processing the last couple of years before resuming training Lillis had the honor of winning a national title in March at Bristol Mountain which is not far from his hometown of Rochester Both Lillis and Schoenefeld are 23 and are focused on giving it another go in four years I just feel like I’m entering my prime,” Lillis said “I’ve definitely accomplished some pretty cool things over the last four years and especially the last two But I know that it’s going to take a lot of effort and a lot of dedication to reach that same level again into the next Olympics.” is spending more time in the air — this time as a pilot instead of flying on skis He’s already earned his private pilot’s license and is heading back to school to work on his commercial rating “I’ve been out and about flying planes around and having a good time doing that in my free time,” Schoenefeld said “It’s definitely been a great way to spend the afternoons after training.” as she’s finishing up her second Master’s degree and figuring out life after aerials before resuming training “I’m kind of stepping in and dipping my toes in the water of what’s my next career path and trying to figure out what that is,” Caldwell said “But also enjoying the summer and some of those extracurricular activities that I like doing like mountain biking and sailing and surfing.” Caldwell and Schoenefeld share will last a lifetime long after any disappointment about not winning an individual medal will dissipate Lillis will never forget that feeling of clinching a gold medal “Just being able to share that experience with Justin and Ashley who I’ve trained with my entire career I’ll never forget that,” Lillis said “I doubt I’ll have too many sports achievements that will rival it going forward.” brendan@parkrecord.com Readers around Aspen and Snowmass Village make the Aspen Times’ work possible Your financial contribution supports our efforts to deliver quality your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally Each donation will be used exclusively for the development and creation of increased news coverage are you considering any property transactions this spring View Results Last but not least in our series of FIS World Cup updates for the 22/23 season are the disciplines of aerials and moguls. The announcement by US Ski & Snowboard was made on Thursday, October 20th, for the team selection of what are probably the most technical and acrobatic Freestyle events. Events scheduled for the FIS World Cup 22/23 season are as follows: The US Moguls Team has been announced to be made up of the following athletes: The FIS Moguls World Cup events for 22/23 will be: Like the other Freestyle Events, Aerials and Moguls will also be disciplines in the World Championships in Georgia held from February 19 to March 5, 2023. A post shared by Chris Lillis (@chrislillis1) You probably don't recognize Justin Schoenefeld's name like you do Lilly King's Indiana native is one of only three Hoosiers competing in the 2022 Winter Olympics. But thanks to his clutch performance in the Winter Olympic's newest event his name will go in the history books as the first Hoosier to accomplish what no other Hoosier athlete has ever done in the history of the games Justin and his Team USA teammates, Ashley Caldwell of Maryland who also happens to be Justin's girlfriend and Christopher Lillis of New York competed in the finals of the Mixed Team Aerials event The event made its debut at this year's games and features teams of three taking turns performing flips and twists off a large ramp at the bottom of a hill Each skier's performance is scored individually with the winning team decided by the three scores combined a missed landing on the part of one of their skiers opened the door for either Team USA or Team Canada to take the top spot Team USA held a slim lead over China for first place after Caldwell and Lillis's final attempts And lock it down he did with this incredible jump I don't know how these athletes can keep their bearings straight after all those flips and twists [Source: NBC Olympics / NBC Olympics on Twitter] Gallery Credit: Leesa Davis The accomplishment came in the finals of an event making its Winter Olympics debut.\nRead More This run by @j_schoenefeld clinched gold for @TeamUSA in mixed team aerials! 🥇 #winterolympics pic.twitter.com/5ZaZCEpUrZ [Source: NBC Olympics / NBC Olympics on Twitter] delegates from competing nations gather on Jan in front of the Saint-Michel Church and Hotel de Ville for the opening ceremony of the 1924 Winter Olympics in Chamonix were originally pegged as “International Winter Sports Week.\" A bag of sex toys shut down an entire terminal at a Berlin airport earlier this week According to CNN which contained various items including a vibrator was mistaken for a bomb when the bag went through the X-ray scanner at Berlin's Schönefeld Airport on Tuesday Federal police in Berlin said employees spotted "suspicious content in a luggage piece," issued an alert and terminal D was shut down and evacuated around 11 a.m When the owner of the bag was called over the loudspeaker and asked about its contents CNN reported that he told police it contained "technical stuff" and was reluctant to reveal more (likely because he was embarrassed) "After 60 tense minutes, [the member of the bomb squad] returned laughing," the passenger said. "The hand grenade was in fact a vibrator from Ann Summers that my girlfriend and I had purchased two weeks previous." The news has spread like wildfire, spurring some fairly comical responses on Twitter. A staff member walks past check-in desks at the Terminal 2 of Berlin Brandenburg Airport in Schoenefeld, Germany, on March 23, 2022. The Terminal 2 of Berlin Brandenburg Airport will open to the public on March 24. (Photo by Stefan Zeitz/Xinhua) Photo taken on March 23, 2022 shows the interior of the Terminal 2 of Berlin Brandenburg Airport in Schoenefeld, Germany. The Terminal 2 of Berlin Brandenburg Airport will open to the public on March 24. (Photo by Stefan Zeitz/Xinhua) Photo taken on March 23, 2022 shows the exterior of the Terminal 2 of Berlin Brandenburg Airport in Schoenefeld, Germany. The Terminal 2 of Berlin Brandenburg Airport will open to the public on March 24. (Photo by Stefan Zeitz/Xinhua) A staff member introduces a displayed Eurofighter Typhoon to a visitor at the ILA Berlin Air Show in Schoenefeld, Germany, on June 22, 2022. With the participation of about 550 exhibitors from about 30 countries and regions, the ILA Berlin Air Show kicked off here on Wednesday.(Photo: Xinhua) People line up to visit a displayed Airbus A380-800 at the ILA Berlin Air Show in Schoenefeld, Germany, on June 22, 2022. With the participation of about 550 exhibitors from about 30 countries and regions, the ILA Berlin Air Show kicked off here on Wednesday.(Photo: Xinhua) A Eurodrone is displayed at the ILA Berlin Air Show in Schoenefeld, Germany, on June 22, 2022. With the participation of about 550 exhibitors from about 30 countries and regions, the ILA Berlin Air Show kicked off here on Wednesday.(Photo: Xinhua) People view displayed aircraft at the ILA Berlin Air Show in Schoenefeld, Germany, on June 22, 2022. With the participation of about 550 exhibitors from about 30 countries and regions, the ILA Berlin Air Show kicked off here on Wednesday.(Photo: Xinhua) Show Search Search Query Submit Search Advertisement Music At the World of Dance competition swagger matters almost as much as spin moves 1/7 Aidan Serrano participates in the all styles battle during the World of Dance at the Fairplex in Pomona on April 1 2/7 Members of the dance group Mighty Shock perform in the youth division during the World of Dance in Pomona on April 1 3/7 The Los Angeles-based dance group MDC Crew perform in the youth division 4/7 Members of the dance group Junior Hit List cheer as they are announced as the first-place winners in the youth division 5/7 Audience members watch the all-styles battle autograph posters for fans during the World of Danceat the Fairplex in Pomona on April 1 7/7 A dancers cuts loose while competitors await the the results of the youth division at the World of Dance Print Among the sea of dancers wearing muted athletic wear one group in flamboyant costumes stood out holding red fans and with glitter gleaming off their faces and arms the young adults congregated to the side of a large stage waiting for their moment in the spotlight Some went over small sections of choreography repeatedly whipping her head in small circles Then it was showtime as an announcer called their group’s name — Collabor8 Dance Company — and they filed onto a large stage at the Fairplex in Pomona to dance Dancing to songs like Beyoncé’s “Green Light” and Rihanna’s “Pose,” Collabor8’s routine focused on attitude mimicking the type of dance steps seen on a pop star’s latest music video Their goal was to impress the judges (mostly professional dancers) and the enthusiastic crowd clad in varying shades of green including a waist-length chartreuse braid strutted in Beyoncé-like to the front of the stage It was part of the scene at World of Dance a daylong competitive event that drew about 5,000 people to the Fairplex on April 1 Troupes rehearsed against the backdrop of the mountains; teens bounced between dance jams competitions and surprise sightings of their favorite YouTube stars; one man carrying an enormous boombox and wearing an equally enormous gold chain strolled around passing out fliers for his “bumpboxx.” everyone was cheering and congratulating us a freestyle dance battle was taking place at another precise formations or coordinated costumes but on creativity Behind the small stage a DJ played songs including house “Are y’all ready,” the host yelled to the growing crowd They cheered as he looked down at his clipboard and called out four names The dancers jumped on stage, staking out a corner. Then the music started, an endless loop of T.I.’s 2004 hit, “Bring Em Out.” Each dancer had about a minute to show off their best moves. Some were tutting which involves using the hands and arms to create shapes inspired by Egyptian hieroglyphics spinning on his back and contorting his arms in unnatural ways one dancer received the loudest cheers out of his battle group “It’s a different lifestyle,” explained dancer Ricky Cole who got his start in dance by participating in freestyle dance jams He performed at the first World of Dance in 2008 competed on the NBC reality show “America’s Got Talent,” and now travels the world performing and hosting World of Dance events “People are used to going to competitions where you have to be quiet,” Cole said “This one is like a festival but for dance.” Los Angeles-based MDC Crew perform in the youth division (Jenna Schoenefeld / For The Times) (Jenna Schoenefeld / Jenna Schoenefeld) World of Dance takes place in over 25 countries and features competitions and showcases The event lasts about eight hours and has professional and amateur dancers It is also the inspiration behind NBC’s new reality dance competition show, “World of Dance,” which premieres May 30 and will have dancers compete in front of judges such as Jennifer Lopez and Derek Hough. The popularity of World of Dance reflects the surging growth of hip-hop dance “This is really about the lifestyle of dance,” said World of Dance founder David Gonzalez It’s about participating and celebrating and sharing your craft… It’s the closest thing to a dance Comic-Con if there’s such a thing.” The Los Angeles-based Collabor8 Dance Company competed in the upper division category for adults They were up against teams from across California and would be judged for their originality stood backstage with her teammates reflecting on her goal as a dancer it’s about trying to get the character across,” she said while someone helped unpin elaborate ruffles from her costume “Everyone here is so accepting,” noted dancer Julee Flores everyone was cheering and congratulating us.” (Jenna Schoenefeld / For The Times) (Jenna Schoenefeld / Jenna Schoenefeld) Gonzalez came up with the idea for World of Dance at a car show While working with “Hot Import Nights,” Gonzalez noticed young people performing various styles of hip-hop dance He had an idea to bring all the styles together “At first people said those platforms don’t play together but I had looked at it from the perspective of music,” Gonzalez said “All the music is common on all these [dance] platforms The first World of Dance competition was held in 2008 at the Fairplex “Dance has no language barrier and I think in many ways as big as this brand is in the U.S. it’s even bigger in different parts of the world,” said Matthew Everitt a chief executive of World of Dance along with Gonzalez With over 2 million World of Dance subscribers on YouTube, videos that can rack up 50 million views Gonzalez and Everitt credit the success of World of Dance to the rise of social media and ability to share content rapidly “This is the way the modern-day media ecosystem is working for these type of folks,” Everitt said “When our channel started to grow people started discovering the craft seeing some of these talents that they never had heard of before.” Gonzalez also believes the family-friendly nature of the event contributes to its continued success But that may come at the cost of avoiding hip-hop’s grittier roots in urban communities and using dance as a form of escape from poverty and harsh inner city conditions That’s a trade-off World of Dance is willing to make “[World of Dance] is amazing because it has the edginess of the urban environment without some of the riffraff that comes with the urban environment,” Gonzalez said ‘This is cool and pretty safe and I don’t hear any bad language makeda.easter@latimes.com @makedaeaster Makeda Easter is a former arts reporter at the Los Angeles Times. Music World & Nation Entertainment & Arts Berlin’s current secondary airport Schoenefeld is no longer The Airport has changed its IATA code from SXF to BER While the new Berlin Brandenburg Airport (BER) will officially open on October 31st the former Schoenefeld Airport has now been renamed to ‘BER Terminal 5’ The signs on its building were already changed out earlier this month Schoenefeld continues to serve as a terminal as the capacity would otherwise not be sufficient which makes this possible in the first place as well as the old terminal are connected to the city and each other via rail and bus Schoenefeld previously served mostly as a low-cost airport for the German capital Airlines flying to SXF included Ryanair and Wizz Air both airlines are continuing to use the location Berlin Tegel Airport (IATA: TXL) on the other hand one week after the new terminal at Berlin Brandenburg Airport opens up The final flight from Tegel will be operated by Air France Read more: New Berlin Airport finishes operational test runs Jakob Wert is an aviation journalist from Germany He built up the website IFN.news and is the Editor-In-Chief of International Flight Network An Azerbaijan Airlines Embraer E190 operating flight J28243 from Baku, Azerbaijan to Grozny, Russia, has crashed while approaching Aktau Airport in Kazakhstan during an attempted emergency landing. Local media report that 28 of … [read more] A SwiftAir Boeing 737-400 freighter registered as EC-MFE and operating a cargo flight for DHL from Leipzig, Germany, to Vilnius, Lithuania, has crashed into a residential building on approach to Vilnius shortly … [read more] Latvian flag carrier AirBaltic has placed an incremental order for ten additional Airbus A220-300 (formerly Bombardier CS300) aircraft, confirming previous purchase options. The order takes the European airline’s total of the aircraft … [read more] performs a cheerful pirouette on his short hind legs and then nuzzles in for a cuddle Already a little cranky from the long wait for her flight to Turkey with her family Maya is instantly besotted with the four-year-old dachshund and her father far-too-small Berlin Brandenburg Airport (BER) has had to get creative to try to win over weary passengers A pilot program is dispatching three particularly good-natured pooches along with two human trainers as on-the-ground stress-relief ambassadors At the start of the autumn school holiday rush Benny along with black Labrador Emi and Pepper were on their impish mission at Germany’s third-busiest airport Patrolling the shiny floors of the terminal on long leashes it does not take long to find travelers who could use a little comfort or entertainment Uth arrived at BER with Maya and five-year-old son Vincent three hours early for a three-hour flight to Antalya “This gives them something fun to do,” Uth said as his children played catch with the pups “It’s keeping their minds off the wait and the stress with all the crowds here BER had been called “cursed” by local media after the opening was delayed by nine years amid incessant technical difficulties and allegations of corruption Its 6 billion euro (US$6.43 billion) cost was three times more than planned and BER finally opened just as air travel collapsed with the COVID-19 pandemic The facility needed a hefty bailout to stave off bankruptcy with taxpayers asked to pump in nearly 2 billion euros by 2026 Passengers often report long check-in lines and big delays for baggage retrieval due to staff shortages BER is Germany’s second-least popular airport after former military airfield Frankfurt-Hahn a poll by claims management company AirHelp showed Although conditions have generally improved a recommendation that passengers allow at least two-and-a-half hours to reach their flights sparked a storm on social media There were bitter comparisons with the capital’s decommissioned Berlin Tegel Airport which was famed for direct access to check-in gates from a taxi drop-off point Airport spokesman Jan-Peter Haack said that BER had a rocky start but touted now “very stable” operations with nearly 20 million passengers served last year He said that innovations such as an option to book a time slot at the security gates at no extra cost and self-service check-in and bag-drop machines had cut the crush at various chokepoints an idea from Los Angeles International Airport have drawn “very good feedback” from BER passengers “The dogs only approach people who are really receptive — no one is forced,” he said who travels often to the Swiss city of Basel to visit her family said that boarding particularly frayed her nerves “I’m not the youngest anymore and you have to climb the stairs and get pushed around finding your seat,” the retired office manager said Tornow had to let her own pet go when her husband died she said that all airports could be improved with a few fur balls “It just calms you down when a dog’s around,” she said volunteers with Therapy Dogs Association Brandenburg and was on his third outing at BER The former information technology specialist said that he first saw the dogs in action five years ago when his wife was dying of cancer at a care home he has watched the animals charm and engage elderly people help fidgety children focus in school and calm fearful air travelers He said that the patrols required a special kind of animal “You have to be careful that you don’t have them out for more than an hour though And if one is having a bad day and is showing us he’s unhappy then we stop immediately.” Utech said that screaming children remained the biggest challenge a family came along with a child who really didn’t want to sit in the stroller,” he said “My colleague was there immediately with Pepper who danced for a treat The tantrum was over and the holiday could begin.” a south Minneapolis diner is getting new management Nighthawks, a modern diner conceived by former chef/owner Landon Schoenefeld, will now be run by the Bartmann Group – a collection of restaurants owned and operated by longtime Twin Cities restaurateur Kim Bartmann we've taken on the management of Nighthawks," Bartmann said in a statement to bring quality food to the neighborhood." Bartmann owns restaurants such as Barbette, Bryant Lake Bowl and Red Stag Supper Club, among many others, and helps to manage more, including Japanese eatery Kyatchi which sits across the street from Nighthawks The Kingsfield neighborhood restaurant debuted in May of 2015 but hit an abrupt crossroads last November when Schoenefeld announced his departure Then, in May of this year, Birdie – the small space abutting Nighthawks' kitchen that offered ticketed, multi-coursed dinners – served its last customers. Bartmann plans to keep the restaurant's name, look and feel in tact with a "few fun additions to the space" and a "refreshed" menu. A lunch service (Monday through Friday, starting at 11 a.m.) will be added as well. The Birdie space, which can accommodate up to 25 people, will benefit from reinvigorated events programming, and can also be rented for private parties. No Section Peek inside homes for sale in the Twin Cities area After falling behind 17-0 at halftime and being dominated most of the game the Bulldogs may have locked up a spot in the College Football Playoff The competition will select an architect for Quartier SXF 2.0 the northern airport site between BER’s former Terminal 5 and the S-Bahn station in Schönefeld sustainable and marketable concepts for the use of the area Both local conditions and existing plans must be taken into account The main terminal of the former Berlin-Schoenefeld Airport and the current Terminal 5 of BER will be included in the work The results of the design competition will be presented in December 2023 and will form a basis for the further urban development of the district In addition to the terminal and airport buildings, the 37-hectare site of the former Schoenefeld Airport includes a multi-storey car park, existing commercial buildings, car parks, and open and green spaces. Due to its proximity to the train station, the A113 motorway, the 96a trunk road and its location directly at BER Airport with the government terminal it offers excellent transport connections and is considered attractive real estate The competition began with a site visit by the participating architects and urban planners said: “The development of a modern and sustainable district in the northern part of the airport zone is the start of a comprehensive transformation of the site by the airport company “We want to rethink the environment of BER and future-proof it through unconventional economically sensible and sustainable development A modern and lively city district will be created in the immediate vicinity of the airport decisively changing and shaping the current location.” In addition to the terminal and airport buildings Group picture: Benjamin Pritzkuleit / Flughafen Berlin Brandenburg Airport view: Benjamin Pritzkuleit / Flughafen Berlin Brandenburg Are you an airport industry decision maker Register today for your complimentary subscription to Airports International magazine plus digital access to all previous issues Nick Goepper and Justin Schoenefeld will be on the big stage at the Beijing Olympics starting next week Nick Goepper competed in the Men's Freeski Big Air Qualification on Monday He placed 22nd and will not advance to the Big Air Final He will compete next in the Slopestyle event where he ranks 3rd in the World Cup Rankings.  The schedule for events featuring Goepper and fellow Lawrenceburg-native Justin Schoenefeld is listed below.  Indiana natives will represent Team USA at the 2022 Olympic Winter Games Nick Goepper and Justin Schoenefeld grew up honing their craft at Perfect North Slopes He earned a Bronze Medal in Slopestyle at the Sochi Olympics in 2014 followed by a Silver Medal in the same event in 2018 The 27-year-old will once again try for gold in the slopestyle event Justin Schoenefeld will make his first appearance in the Olympics as a member of the US Freestyle Aerials Ski Team The Opening Ceremony for the Beijing Olympics takes place on February 4 See a full schedule of events at Olympic Schedule & Results | Beijing 2022 Olympics Squad up. @usskiteam got style. 💯 #WinterOlympics pic.twitter.com/UQVz3Pk460 The North Loop Restaurant shuttered yesterday It’s the end of the fancy-hotdish era as Haute Dish, the revolutionary comfort food restaurant in the North Loop, has closed its doors. The restaurant opened in 2010 by chef Landon Schoenfeld. Schoenefeld stepped away from the restaurant some time last year before announcing he was leaving the city and his restaurant interests behind at the end of 2016 The last remaining original partner behind the restaurant It continued serving its signature dishes: classic comfort foods with creative twists like the General Tso’s sweetbreads and kielbasa in a can Haute Dish was probably best known for its legendary take on hotdish Schoenefled created an elevated version of the humble tater-tot hotdish that won rave reviews “Our closing isn't an inherently sad thing,” Walters told the Star Tribune. “To say goodbye to something you have worked for for seven years is tough, but the future looks good." Oops. Something went wrong. Please enter a valid email and try again. Stricken aircraft on runway at Schoenefeld caused numerous planes to divert I would like to be emailed about offers, events and updates from The Independent. Read our Privacy notice Berlin’s Schoenefeld airport has re-opened after being closed for several hours A stricken military aircraft blocked the runway at the German capital’s second airport after a technical issue caused it to return shortly after take-off Reports say that both wings touched the runway during landing The German air force plane is part of the government fleet: a Bombardier Global 5000 executive jet Eurocontrol said: "Berlin Schoenefeld now accepting arrivals again but expect significant flight delay." Please inquire with your airline about your flight status Reason is an inoperative aircraft on the runway.“ Schoenefeld is an important hub for the two biggest budget airlines in Europe The first two Ryanair flights from Stansted to Schoenefeld were diverted to the city’s other airport An easyJet flight from Gatwick due to reach Schoenefeld at 11.50am local time is now expected to touch down at 4.17pm The morning flight from Luton diverted to Tegel is currently running over three hours late Berlin Schoenefeld was the airport that served the German Democratic Republic during the Cold War which was due to open in 2011 but has faced a litany of problems and will not be operational until 2020 at the earliest In August 2018, security officials mistook an Ann Summers vibrator for a hand grenade and ordered an evacuation of part of the terminal. Join thought-provoking conversations, follow other Independent readers and see their replies