California’s Zuni Cafe pops up in New York — and more intel This also means that its on-site dining court The Campsite by food fair Smorgasburg hasn’t opened yet either All the new restaurant openings in New York this month Joe and Ashley Fandel took a "leap" when they opened their first ice cream shop The Fandels always thought it would be fun to open an ice cream shop but the concept took off when they spotted a nearly 100-year-old building that once housed a gas station for sale at the corner of Polk City's town square After purchasing the building and opening the shop in 2019 Joe Fandel eventually quit his job in sales to focus on the ice cream business full time The concept behind the Creamery ice cream shop: "Something for everyone," Fandel said More: Get to know the new cocktails on the menu at Hello, Marjorie, divided by spirit now the shop serves 16 rotating flavors of hard pack ice cream including staples such as cookies and cream and "comets," the Creamery's take on Dairy Queen's Blizzards soft-serve options and two flavors of Dole Whip Fandel makes a cookie dough sundae with Cinnaholic's edible cookie dough paired with vanilla soft serve and topped with hot fudge The shop also buys Barn Town Brewing's root beer to make a root beer float Some popular ice cream flavors include salted caramel Fandle dishes out a lemon cheesecake and banana pudding those flavors are replaced with options such as apple crisp and carrot cake Fandel sees the Creamery as the "small town" go-to ice cream shop for people of all ages The store fits well in spots like Polk City and Bondurant but there are still people riding their bikes in town and lots of kids coming by for a sweet treat "(We) love it when families can come in on a Sunday or a Saturday a testament to their "premium" ice cream with prices that don't break the bank Joe Fandel said Ashley Fandel was immediately sold on the spot in the East Village Sandwiched between longtime staples like Aimee boutique white countertop with multicolored ice cream flavors on display behind a clear partition A large black menu board shows an array of treats and toppings behind the counter Joe Fandel said more decorations inside are coming More: The biggest restaurant opening this spring brings sushi back to the East Village Joe Fandel said he's looking forward to being part of the East Village where he's already been welcomed by longtime business owners The East Village has "its own little town feel where people walk or live or do all of their stuff down here," he said the area gets visitors from around the metro More: Black Cat Ice Cream opens its second location in Valley Junction soon. Find out when: Contact: facebook.com The ice cream shop typically closes over the winter months though Fandel says seasonal closures are still being determined Virginia Barreda is the Des Moines city government reporter for the Register New opportunities are exciting for offensive lineman Michael Levelle Watkins as he embarks on an adventure with the San Diego State Aztecs football program Sometimes life doesn’t go the way you think it will but there are just times when a change is needed For offensive lineman Michael Levelle Watkins The 2024 high school graduate joined the University of Washington with hopes of playing his entire career there Watkins put his name in the NCAA transfer portal and the San Diego State Aztecs came knocking A move to Southern California may be just what Watkins needs and is excited to remain on the West Coast and reasonably close to friends and family 285-lb lineman brings great size and a lot of energy to The Mesa Watkins is motivated to play after failing to earn much playing time with the Huskies last season and that is a great thing for San Diego State Family is a big thing for Michael Levelle Watkins The big lineman is not the first to claim this while stepping onto that campus at SDSU Sean Lewis is doing well in creating that vibe as he continues establishing the school as a powerhouse on the West Coast Here is more from Watkins as he explains why he chose SDSU and what is expected from him How was your time at the University of Washington It was a new atmosphere coming from Arizona but I’m sure they’re going to do great this year.” “It was just looking at the direction of my career and I didn’t think playing at Washington was going to keep me on the plan I had for myself and my future so it was just time to look for something new.” I think I clicked with the coaches pretty fast I feel like I was able to communicate ball and my position easily and it just looked like I can really find my path there.” Which coaches at SDSU have you bonded with They’ve all had connections with each other for a long time and it looks like they have really good relationships with each other That family aspect really made me feel I can be at home there.” Did playing defense in high school help you on the offensive line now you just kind of get an understanding of what a defense is doing I’m able to understand both sides of the ball from that and it makes it easier to counter what the defense is going to do on the offensive side of the ball.” How important is chemistry for a cohesive offensive line “I think it’s almost the most important thing An offensive line that is able to communicate with each other well is an offensive line that is able to counter defenses very well.” Describe your style of play to someone who hasn’t seen you play “I describe myself as very powerful and explosive Someone who’s never watched me before would be able to spot me because of just how much I’m running around and have energy on the field.” How excited are you for the opportunity at SDSU it looks like the team’s relationship is very strong and I hope I can make an impact as we’re building to have a great season I’m excited to get to know my new teammates more.” What is your greatest strength in the game “I don’t think I have one specific attribute that is best but I take a lot of pride in my ability to have a lot of energy and hopefully that will be contagious through my team I think it just makes winning that much more valuable when you have fun through it all.” What do you feel you need to improve upon in the game “I think I always will have something to improve but I think these coaches will know how to improve my game What is your biggest motivation in the game “I think everything is my motivation and I try to represent them through everything I think I have a lot of love and joy to spread in this game The pursuit to make people feel happy through playing ball is what fulfills me the most While representing god through everything I do.” What are your thoughts on San Diego and the SDSU campus It’s a really cool atmosphere to find yourself in.” What are your goals for the upcoming season “I have many goals for my career and this season but the biggest is to keep improving my game and make sure I have a positive impact wherever I am James was born and raised in America’s Finest City He is a passionate baseball fan with even more passion towards his hometown Padres James has written about the Padres and their prospects for over a decade He also writes about San Diego State as well as other local sports James is the Editor-In-Chief of EastVillageTimes.com Always striving to bring you the highest quality in San Diego Sports News Mott Community College (MCC) was very fortunate to enjoy two decades of relatively harmonious leadership from its two most recent presidents we are now in a period of drama and intrigue the majority of trustees on Mott’s current Board have failed in their duty to conduct the public’s business in a transparent and speculation for what would normally be an open and straightforward presidential search process in which the college’s stakeholders are fully engaged A new college president needs to take office with the support of a consensus of the trustees – preferably on a tide of community support and with the advantage of widely recognized relevant experience and skills If interim president Shaunda Richardson-Snell is promoted to be the next president of MCC For the sake of the college and its vital role in the community the Board should reverse course and hire a professional search firm to identify the best candidates for consideration to succeed Dr It is not only in physics that nature abhors a vacuum People will fill a vacuum of information with guesses built on whatever facts can be gathered and the facts surrounding the advancement of Ms With no experience in higher education either in teaching or administration, Ms. Richardson-Snell was selected as interim president over seemingly more credentialed and experienced candidates in July 2024 (She holds an MBA and has served in the finance departments of a corporations including GM and Delphi.)  had already served as acting president during Dr Walker-Griffea’s lengthy sick leave and was serving as acting interim president at the time of Richardson-Snell’s appointment he was passed over with virtually no explanation as to the Board’s reasons for selecting Richardson-Snell instead Prior to Ms. Richardson-Snell’s appointment, the Board had taken the unusual step of lowering the educational requirement to be considered for the position of interim president from possession of a doctorate to possession of only a bachelor’s degree Richardson-Snell qualified based on her academic credentials even though the Board officially declined to share the interview questions in advance with the interviewees for the interim president position Richardson-Snell had the questions in advance and had arrived prepared with a binder of written responses to them How the questions were conveyed to her remains a mystery Despite a tradition of non-partisanship on the Mott Board politics has become a powerful subcurrent among the trustees an anonymous (and hence illegal) card addressed “Dear MAGA voter” was circulated in support of certain MCC trustee candidates current Board President Jeff Swanson and Trustee Candice Miller A mailer received by some Genesee County residents ahead of the November 2024 election The mailer did not list any authorizing body or financing disclosure We Go All.” (Photo provided by Paul Jordan) the public learned that a pastor who founded The Body of Christ and the Public Square an organization based in devoted to expanding the influence of conservative Christians in public institutions was actively promoting the elevation of Ms Richardson-Snell to become the college’s permanent president the pastor wrote to “Friends of BOCPS” that Ms Richardson-Snell “is a good Christian woman and a sturdy conservative” and concluded his message by urging people to lend support to her at MCC Board meetings if Shaunda is pushed out a relatively rare footing for conservative values in Michigan higher education will have been lost–and it will be our fault.” the Board initially decided to engage a professional firm to conduct a nationwide search for the college’s next president – a task to be supported by funding help from the Charles Stewart Mott Foundation a motion was made to offer the position of president to Ms and planning proceeded to interview three search firms at an upcoming special meeting Trustee Swanson moved to reconsider the previously defeated motion to offer the position of president to Ms Trustee Janet Couch then moved to offer the position to Richardson-Snell and Trustee Swanson – who had voted against the motion on Nov The motion passed on a 4-3 vote with the support of then-Board president Andy Everman (A majority of at least four is required to pass any motion.) subsequently resigned rather than write the requisite contract In a legal opinion he provided to the Board Couch had a conflict of interest that was known to both her and Mr who also failed to communicate the conflict to his colleagues before the vote As is now known, Mr. Everman had been aware that Trustee Couch’s daughter, a realtor and former high school classmate of Ms. Richardson-Snell, had earned a commission from selling a house to Ms. Richardson-Snell, thus violating a Board policy on “Conflict of Interest.”   “A Board member shall be considered to have a conflict of interest if the Board member or other person in a familiar or otherwise significant relationship to the Board member has existing which impair or might reasonably appear to impair the Board member’s independent unbiased judgment in the discharge or his or her responsibilities to the College.”  The policy goes on to state that when a Board member determines a possible conflict of interest exists “the Board member shall disclose the potential interest and thereafter shall abstain from participation in both the discussion of the matter and the vote thereon,” and that “all Board members” have the responsibility to ensure that the Board is made aware of “situations that involve personal or other business relationships that could be of concern to the College.” Couch nor the Board’s then-president informed the Board of Ms Couch violated policy by offering the motion and voting on the motion and the former Board president violated the policy by not informing his colleagues of the property transaction and potential conflict of interest At least one formal complaint about this was lodged with current Board President Swanson Richardson-Snell the college presidency is seemingly being finalized The current process to hire MCC’s next leader is fatally tainted if you drive down a blind alley the only option is to back up To faithfully discharge its duty of care for the college the only responsible avenue is for the Board to declare that the offering of the position to Ms and for it to hire a reputable search company to engage to find the best available candidates to be the next president of Mott Community College Paul Jordan is a retired social worker who worked in community mental health and taught social work at Mott Community College for over 30 years Help The East Village Magazine with your kind donation Enter your email address to subscribe to The East Village Magazine and receive notifications of new posts by email The above links are in Adobe Acrobat format and will open in a new window The East Village Magazine is published monthly and is available in web and print format (distributed locally to the Flint By: 8:00 am on April 12 Work is underway at 220 East 9th Street, where a five-story parking garage is being expanded and converted into a seven-story residential building in Manhattan’s East Village Designed by Colberg Architecture and developed by Arcus Development the 74-foot-tall structure will span 31,231 square feet and yield 18 condominium units with an average scope of 1,735 square feet The development will also feature a cellar level Astor Nine LLC is listed as the owner of the property which is located between Second and Third Avenues The structure’s window voids have been boarded up and scaffolding is being assembled over the main northern elevation above the sidewalk shed The project calls for a partial demolition of the former garage YIMBY expects this phase of work to finish sometime this summer No finalized renderings have been revealed for the project apart from the below elevation diagram which was posted to the construction board It appears that not much of the original structure’s facing will be incorporated into the new building the design will feature a symmetrical fenestration with a grid of rectangular windows at the center flanked by arched openings on the eastern and western ends Bookending the sixth floor are a pair of setbacks lined with metal railings for private terraces The structure culminates in a flat parapet with a tall mechanical bulkhead The entrance to the parking facility will be located on the eastern end of the ground floor The Department of Buildings ordered the former parking garage to close in August 2023 due to concerns over its structural integrity The building was shuttered along with several other parking facilities across the city in the wake of the collapse of the Little Man parking garage at 57 Ann Street in the Financial District on April 18 A list of residential amenities for the new building has yet to be announced The nearest subway from the redevelopment is the 6 train at the Astor Place station to the west 220 East 9th Street’s anticipated completion date is slated for winter 2026 Subscribe to YIMBY’s daily e-mail Follow YIMBYgram for real-time photo updates Like YIMBY on Facebook Follow YIMBY’s Twitter for the latest in YIMBYnews Very close to delightful pre-grid Stuyvesant Street What exactly is being incorporated into the new building Seems like a missed opportunity to do something interesting So happy it’s not being demolished for some modern glass tower It’s such an ugly bland building without any historical or architectural significance ga('send', 'event', 'beautyofblock', 'Impression', 'https://newyorkyimby.com/wp-content/uploads/2025/04/Standard_336x280-100-2.jpg', { nonInteraction: true }); ADVERTISEMENT ga('send', 'event', 'PCRichards Builders Division', 'Impression', 'https://newyorkyimby.com/wp-content/uploads/2025/05/PCR_Beko_Compact_YIMB_336x280.jpg', { nonInteraction: true }); ga('send', 'event', 'yimby+', 'Impression', 'https://newyorkyimby.com/wp-content/uploads/2024/01/image.png', { nonInteraction: true }); Follow on Instagram var sb_instagram_js_options = {"font_method":"svg","placeholder":"https:\/\/newyorkyimby.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png","resized_url":"https:\/\/newyorkyimby.com\/wp-content\/uploads\/sb-instagram-feed-images\/","ajax_url":"https:\/\/newyorkyimby.com\/wp-admin\/admin-ajax.php"}; © COPYRIGHT New York YIMBY® LLC YIMBY IS A REGISTERED TRADEMARK OF NIKOLAI FEDAK / NEW YORK YIMBY LLC The Best New Restaurants in Queens, According to Eater Editors The Best New Restaurants in Brooklyn, According to Eater Editors The Best Brunch Spots in New York City, According to Eater Editors A restaurant tucked inside a swanky department store to a West Village restaurant with quiet confidence The Eater New York Heatmap has existed for nearly two decades to answer the age-old question: “What’s hot and new in Manhattan?” Eater editors do thorough reporting on the most exciting restaurant openings to hit NYC as well as smaller openings and hidden gems worth having on the radar Though the local dining scene has endured tremendous challenges in recent years the city’s spirit of breaking ground and exploring new cuisines and forms continues every month we narrow the field to those places that are drawing the most excitement focusing largely on restaurants that have only been open for six months or less When an Eater editor visits a new restaurant we share insider tips on what to expect and what’s worth ordering as well New to the list in May: Fedora, a reborn restaurant from the St. Jardim team in the West Village; and, Maison Passerelle Top Chef and James Beard-winner Gregory Gourdet’s flagship restaurant inside the Financial District department store Printemps Sam Yoo is known for Golden Diner downtown. But for his next act he headed uptown and took over his parents’ massive bi-level restaurant that faces Rockefeller Center The space is split into two concepts: Upstairs Golden HOF serves casual Korean American gastropub dishes like wings with glaze options like gochujang focusing on Korean barbecue (certain tables are set up with their own grills) little neck clams with a sesame-perilla mignonette and crispy kimchi pancakes with a jalapeño soy sauce Borgo is Andrew Tarlow’s Manhattan project; it’s his first restaurant across the bridge from the Brooklyn restaurant empire he built at Diner This one is the most timeless and mature from the operator The Best Italian Restaurants in New York City Fedora takes its name not from the hat, but from its former owner, Fedora Dorato, who ran it as a red-sauce restaurant for decades. Restaurateur Gabriel Stulman took it over from her until his version of Fedora closed during the pandemic. Now, it’s been reborn again — this time from the team behind wine bar St. Jardim around the corner the menu could’ve just as easily trended towards basic bistro fare the Le Rock alum put forth a menu of familiar items (chicken Cordon bleu) with twists (like subbing out ravioli for pierogies) but there are a few larger tables — moody lighting is fit for a date Bar Recommendations From the City's Top Drink Makers 13 New York Restaurants With Great Specials Bánh Anh Em initially gained fans from its Upper West Side restaurant Bánh. When opening this downtown offshoot owners Thu Ton and John Nguyen wanted to offer something distinct: all bread for the bánh mì and noodles for phở (like the Nam Định with several cuts of beef) are made in-house Maximé Pradié has long been a one-to-watch chef leading the kitchen at Zimmi’s (in partnership with Jenni Guizio he’s cooking the homestyle Southern French cooking he grew up with but doesn’t often make its way to restaurant menus in New York Dishes like the la pastasciutta (tagliatelle with ragout and sage) and the vegetable terrine were early standouts A wine bar and bakery are on the way next door The Best Restaurants Open on Monday in New York City Following West Village hits Dame and Lord’s, husband-wife duo Patricia Howard and chef Ed Szymanski opened their third — and largest — restaurant in the neighborhood. Though the first two have looked specifically at British food, Crevette expands its reach with touches of the South of France and a can’t-miss pineapple rum cake with butterscotch An Eater Editor’s Favorite Seafood Spots in NYC The Best Restaurants in the East Village Right Now We hate to break it to you, but Bradley Cooper’s new Philly cheesesteak spot may be the best rendition of the sandwich New York has yet to see. That’s no surprise since the 12-time Oscar nominee teamed up with Philadelphia’s owner of Angelo’s Pizzeria Whether this spot is worth braving the insanely long lines (and limited hours) that have followed since the shop was first announced is a different story Momofuku’s first New York opening in years, Kabawa You might remember the alleyway space as Ko which the team has flipped following its closing to turn into a Caribbean restaurant with modern inflections It first launched with Bar Kabawa: an a la carte front area where patties (with stuffings like conch) are served alongside expertly crafted daiquiris the back dining room — and main stage — has opened with an $145 for three-course prixe-fixe menu which include choices like pepper shrimp spiked with sorrel and thyme; cassava dumplings stewed in a Creole sauce; black bass with curry; and coconut and cream cheese turnovers for dessert Cactus Wren features a hard-to-place menu that leans heavily on seafood. Think: smoked eel tart, lagoustine beignet, and pizza with romesco and Oaxacan cheese. The team’s fine dining roots aren’t far away, both literally, in that their restaurant, 63 Clinton caviar add-ons are available (which you can skip; there’s a more interesting Anthony Ha and Sade Mae Burns built a following by running one of NYC’s most exciting pop-ups under the Ha’s Đặc Biệt name an offshoot and permanent headquarters for a rotating selection of Vietnamese-influenced snack items in a bistro atmosphere flowing with natural wine (it’s been hinted that a larger restaurant is on the way) This husband-wife team knows how to make a dining room feel warm and the tight quarters work to their benefit — the kind of place that is filled with casual exuberance that feels like an extension of a dinner party they might host at home But the tuna with dates is even more special The San Diego Padres had won four games in a row coming into their series finale of a three-game set in Pittsburgh on Sunday Stephen Kolek made the start for the Padres The second-year pitcher is fresh off his time in El Paso at the Triple-A level Kolek was an MLB Rule-5 Draft pick from the Padres last season but spent the entire year in the bullpen Put the pedal to the metal. pic.twitter.com/Q4joicPofw — San Diego Padres (@Padres) May 4, 2025 The Padres’ bullpen has been unbeatable so far this season An early Padres’ lead results in a win and that formula was again tested on Sunday afternoon Jeremiah Estrada was first out of the pen and he immediately put out a fire in the 6th inning with back-to-back strikeouts to end the frame Lefty Wandy Peralta owns a 1.35 ERA this year after a horrendous 2024 season He threw a 1-2-3 inning against the heart of the Pirates’ order including a strikeout of O’Neil Cruz to begin the inning Jason Adam pitched the ninth inning for San Diego to finish the game The right-handed pitcher allowed two hits but finished the 4-0 shutout with a strikeout of Andrew McCutchen to end the game Sunday’s win over Pittsburgh was the ninth straight game the Padres have won over the Pirates Up next for the Padres is a three-game set in New York against the Yankees Nick Pivetta (5-1, 1.78 ERA) and Carlos Rodon (4-3 3.43 ERA) are expected to be the starting pitchers The first pitch for Monday’s game is 4:05 p.m The Unapologetic Foods reopens the Indian restaurant in the East Village in a bigger space The duo closed the original Long Island City location and have relocated the restaurant into the East Village at 107 First Avenue Visitors of the larger, revamped Adda will find familiar touches: There’s the same wallpaper of press clippings and Indian pop culture; the chalkboard sign with the handwritten “Adda Indian Canteen”; and Desi music straight from Pandya’s personal playlists While this new restaurant has more than doubled in size the food still has the same core mission: showcasing the regional cuisines of India without dumbing it down Adda’s relocation was a natural progression: The LIC restaurant outgrew the space And New Yorkers’ understanding of Indian food has evolved The team that opened Adda in 2018 isn’t the same team now “What else are we doing to keep taking guests onto that journey that continues the narrative?” Adda in Queens was the beginning of what it meant to be unapologetic about their food: Now it’s the tagline for the restaurant group Chintan wasn’t cooking to please other people [which] is the single biggest powerful statement as a chef,” Mazumdar says of when the restaurant first opened “We genuinely didn’t think anybody would still show up.” And show up the people did After opening several restaurants since — each stocked with dishes that resonate with Mazumdar and Pandya — it’s a given that Adda in East Village would continue in that vein Mazumdar addresses how the kitchen doesn’t use salmon for example a fish more palatable for a wider audience it would be made at home with whatever fish was available “But I think we are past that time,” he says The bheja fry (goat brains) is now served with a side of offal butter along with little thick toasts “Goat brains are not on the menu because it’s a statement; they’re on the menu because that’s part of who we are,” Mazumdar says There’s homey haleem (a stew) served with paratha made with mawa (a South Asian dairy) and the chapli kebab is topped with a fluffy layer of eggs They’re also serving vegetarian versions of meaty dishes: the beef keema roll is mirrored with a soya iteration stuffed in a halved chili pepper Then there’s the equally inventive cocktail menu from Unapologetic Foods' beverage director Mike Reed. Expect beverages with raita and chutneys, as well as nonalcoholic options. The team showcases its beer collaborations with Brooklyn’s Transmitter Brewing “Pushing yourself isn’t about working hard,” Mazumdar says of Unapologetic’s empire-building It’s about carving a new path while sharing their vision with New York Fresh off a two-game sweep of their division rival Giants the San Diego Padres headed east for a series with the Pittsburgh Pirates San Diego needed to keep momentum going as the team embarked on a three-city The Padres’ game started out gloomy, just like the weather. Fernando Tatis Jr. was drilled in the forearm in the third inning with a 97 mph fastball The Padres updated the injury during the game left the game after being hit by this pitch You could see the swelling already on his left forearm pic.twitter.com/TuCzvRrij5 — Talkin’ Baseball (@TalkinBaseball_) May 3, 2025 Gavin Sheets was battling through a cold spell as he hit Pittsburgh on Friday The left-handed hitter was 1-for-23 in his last seven games heading into the game against the Pirates Sheets struck out on a high fastball in his first at-bat against Keller but crushed a homer in his second at-bat in the fourth inning and never looked back The 406-foot drive to rightfield registered 108.6 mph off the bat Sheets also drove in a run with a single in the fifth inning and went 3-for-5 on the night Clear the deck, Gavin! pic.twitter.com/6eIHQqF01j — San Diego Padres (@Padres) May 3, 2025 Dylan Cease could not complete four innings on Friday coughing up an early run with a two-out rally by the Pirates in the third inning He also got a little wild in the fourth inning and again surrendered a run allowing the Pirates to rally with two outs and nobody on base The right-handed pitcher threw 91 pitches in the game surrendering two runs on three hits and three walks Not exactly the year Cease envisioned on his walk year before hitting free agency in the winter The velocity was fine from the right-handed pitcher as he topped out at the 97-98 mph range and generated 10 swings and misses in the game He will look to get it going at his next start against the Yankees in New York next week The Padres held a 4-2 lead after five innings considering their bullpen is the best in the majors Jeremiah Estrada was dominant in the game striking out all three batters he faced in the seventh inning It was Arraez’s third hit on the night in five at-bats We just need to play hard,” Arraez said after the game San Diego added on in the top of the ninth That would be it from Pittsburgh as the Padres win the first game of their nine-game road trip the Padres play the Pirates on Saturday at 1:05 p.m Randy Vasquez (1-3, 4.28 ERA) and Bailey Falter (1-3 San Diego FC played FC Dallas today at Snapdragon Stadium snapping their three-game losing streak with five goals to nothing and Mikey Varas’s promises to the fans were fulfilled Coach Mikey Varas made one change to the lineup starting Alex Mighten in the frontline instead of Onni Valakari Varas has been forced to experiment with the frontline with Ingvartsen’s lower body injury and Hirving Lozano’s hamstring strain earlier in the season SDFC seemed more confident and quick in their decision-making in the midfield than in the last few weeks through the center and flanks of the field The defensive line was still a little shaky in the first half but the team played with great chemistry and filled in the gaps to prevent any promising attacks from FC Dallas Chucky didn’t have to do ’em like that… …yet he did pic.twitter.com/HSdogpbgXX — San Diego FC (@sandiegofc) May 4, 2025 SDFC was able to build up plays through creative runs and crosses into the box Mighten earned a penalty for San Diego after running the ball up the right flank and into the box “Chucky” Lozano shot the ball into the lower left corner of the box converting the penalty and giving San Diego FC the lead San Diego FC’s frontline experimentation seemed to pay off as Dreyer had more freedom in the center forward position to run the ball straight through the midfield he did just that and beat the FC Dallas goalkeeper providing the assist for Lozano’s second goal FC Dallas center back Osaze Urhoghide collided with Alex Mighten Mighten had to be substituted and was replaced by midfielder Onni Valakari Dreyer moved from his central position to the right wing and Valakari filled in the central gap in the front line The first half ended with San Diego FC up 2-0 SDFC played confidently and found the focus in the midfield that they lacked in the last few games with great transitional passing and overlapping runs from the fullbacks with no additional changes yet to San Diego or Dallas’s  lineup but CJ dos Santos quickly shut that idea down Anders Dreyer extended the lead to 3-0 after Lozano made a great run up the field to set up his teammate San Diego FC has struggled to maintain momentum in the second half in recent games they seemed to break through that challenge but San Diego’s defense was coordinated and compact Any balls that made it through the defensive line were cleaned up by Dos Santos In the 66th minute, Varas brought on Oscar Verhoeven to replace Willy Kumado. The 18-year-old is San Diego FC’s most recent signing Varas has been experimenting with the fullbacks all season and seems not to have made up his mind on who to start The stadium went silent as VAR checked if the ball crossed the goal line and San Diego FC added another goal to the already impressive score line Many FC Dallas players were hanging their heads on the pitch Escondido, California STAND UP @milaniloski123 opens his scoring account with SDFC. pic.twitter.com/AFWahyF65D — San Diego FC (@sandiegofc) May 4, 2025 Varas brought on Hamady Diop in place of Luca Bombino trying out another fullback in search of the perfect combination New signing Iloski also came on for Lozano to bring fresh legs to the attack Valakari delivered the ball to the striker and Iloski scored the fifth goal of the night for SDFC Head Coach Mikey Varas has been testing different players for the attacking line and full-back positions all season his lineup and tactics were finally the solution San Diego FC needed Mikey Varas explains how SDFC was so successful in possession tonight@EVT_News pic.twitter.com/gqn7vTsekt — Jenny Furrer (@JennyFurrer619) May 4, 2025 She covers San Diego FC and San Diego Wave Padres minor league affiliates got back to work over the season and the Arizona Complex League Padres kicked off their regular season to join the team’s other four affiliates The teams combined went 3-2 in regular-season action El Paso Chihuahuas (Won 4-2 vs Oklahoma City) (14-18 on the season) Yonathan Perlaza – 2-for-4 Mike Brosseau – 1-for-4 Kyle Hart – 4.2 IP Perlaza took the team lead in RBI with his double Yonathan puts us up by 2️⃣ in the 7th and that’s all the runs scored for the night daWgs win 4-2 pic.twitter.com/hfzMYcGFwL — El Paso Chihuahuas (@epchihuahuas) May 4, 2025 El Paso will likely make a roster move to accommodate a starter San Antonio Missions (Won 4-1 vs Corpus Christi) (13-13 on the season) Jackson Merrill – 2-for-3 Joshua Mears – 1-for-4 Jagger Haynes – 4.2 IP starting at catcher before finishing the game at second base All systems go with Jackson Merrill ?@missionsmilb ?️ @Padres pic.twitter.com/Yc2xX25tIE — Minor League Baseball (@MiLB) May 4, 2025 Castro has sneakily been the best reliever in this bullpen in terms of ERA San Antonio closes out their series on Sunday, with right-hander Henry Baez starting Fort Wayne TinCaps (Won 2-0 vs Dayton) (15-11 on the season) Jacob Campbell – 2-for-3 Addison Kopack – 1-for-4 Isaiah Lowe – 5 IP who has seen longer and longer outings as the season progresses pitched the final four innings of the game Gustin’s three-pitch mix has two above-average breaking pitches with each of his curveball and slider having strong depth on their break it still keeps its strong vertical & horizontal movement Eric Yost starts the series finale as the TinCaps go for the home sweep Lake Elsinore Storm (Lost 6-2 vs Inland Empire) (10-16 on the season) Alex McCoy – 2-for-4 Lamar King Jr – 1-for-4 Bryan Balzer – 4.2 IP Domingo has the kind of upside that slots an arm in the back-end of a bullpen Lake Elsinore wraps up the home series against Inland Empire on Sunday, with Luis Gutierrez likely to start ACL Padres (Lost 4-3 in 10 innings) (0-1 on the season) Jake Cronenworth – 1-for-3 The Arizona Complex League Padres kicked off their season on Saturday with a bevy of familiar faces in new places The right-hander’s 2024 performance slotted him at No 27 on EVT’s pre-season Top 30 Prospects list he could be a burgeoning ace to keep tabs on for many San Diego Padres 2023 8th round draft pick, big 6’6″ 225 lb Texan, Kannon Kemp got the starting assignment for game 1 of 2025 Arizona Complex League. Kemp had shoulder surgery in early 2024. He battled in his first inning, kept things in control from there. 4IP H 5BB 2K’s. pic.twitter.com/cXr7vtXztD — TheJerryEspinoza (@JEspinoza1634) May 4, 2025 who saw game action with Lake Elsinore for two games as an emergency callup The ACL Padres return to play on Monday after a Sunday off-day Diego Garcia is a lifetime Padres fan and self-proclaimed baseball nerd Diego wrote about baseball on his own site between 2021-22 before joining the East Village Times team in 2024 He also posts baseball content on his YouTube channel “Stat Nerd Baseball” Diego aims to grow as a writer and content creator in the baseball community Say so long to cream cheese-stuffed sushi rolls and all-you-can-eat nigiri promising an elevated dining experience with sushi and French dishes paired with a small beverage program expect a new restaurant to take over the former Miyabi 9 space in the East Village whose family operates Waterfront Seafood in West Des Moines and Ankeny a contemporary take on Japanese and French cuisines While the name of the restaurant changes to Masao the artistry behind the sushi techniques comes from a familiar face — Mike Miyabi who plans to help with the menu until September and the restaurant's name pays tribute to his legacy What happened to Miyabi 9?Backtrack a second Miyabi sold his sushi restaurant that opened in 2007 to a staff member is 2020 Miyabi 9 then closed last November and Hanke took over He mainly handled the renovations to the kitchen and front dining room that seats 25 to 30 with help from friends who painted and fixed the floors but young enough,” Hanke said of the fish and seafood side of the restaurant Miyabi hung around Waterfront Seafood while his own restaurant was under construction in the East Village when he noticed Hanke and offered to show him how to handle sushi I'm gonna teach you how to do real sushi,’” Hanke recalled He started going to Miyabi’s home every Tuesday to learn What does Masao look like inside?The restaurant now has light wood panels on the walls with exposed Venetian plaster above the panels One wall even has bricks poking through the plaster The front of the restaurant has tables with chairs while a small sushi bar lines the space in front of the open kitchen There is space outside for a patio that is currently being renovated More: Love sushi? Here's where to find the best Japanese restaurants in the Des Moines area Aside from a familiar name in the sushi business Hanke brought on a chef from some top restaurants in Des Moines Phil Shires returns to the kitchen after a hiatus Café di Scala before it changed over to Aposto He stepped down in 2017 after two surgeries and physical therapy to help with pain in his arm a doctor told him to either have spinal surgery or find a new profession Shires trained in classic French cuisine in Colorado and earned a Best Chef Midwest semifinalist nod from the James Beard Foundation in 2014 for his work at Café di Scala Shires went on to help La Mie Elevate open in the skywalk he’s traveled and done consulting work in Virginia and Philadelphia until this project came up enough that he can take on this small kitchen with a sushi bar More: A comprehensive guide to finding James Beard Foundation-nominated chefs, restaurants in Iowa Hanke stressed that quality ingredients make up the basis for the menu “Keep my Japanese structure and the technique The restaurant does not have a dedicated bar space but instead servers will make cocktails from a small menu Fresh ingredients find a way onto the cocktails garnishes hopefully I can stop people from having to have a fried “I want to try sauces and little touches so that people can have a piece of sashimi that maybe has just that little bit of salt and a little bit of ponzu The idea of bringing in French food to the mix was inspired by the two cultures’ approach to ingredients saying Japanese and French is almost misleading It's just elevated cuisine is what it is,” Hanke said Shires just came on board officially at the restaurant and the two are testing recipes Contact: 515-207-1570 or masao.restaurant Sign up for our new dining newsletter, The Dish, which comes out on Wednesday mornings with all the latest news on restaurants and bars in the metro. You can sign up for free at DesMoinesRegister.com/thedish If you see a new restaurant opening or a beloved place closing, send me some details at sstapleton@gannett.com $55 million contract to start Spring Training in mid-February the expectation was for the righty to be serviceable from the fourth spot in the starting rotation Pivetta has outperformed all expectations set upon him He’s 5-1 with a 1.78 ERA and 39 strikeouts in 35.1 innings pitched Through his first eight Big League seasons Pivetta has never pitched to an ERA under four He’s already tossed three scoreless outings and kept his walks in-check through the season’s first month Perhaps a change of scenery and a few adjustments were what he needed Pivetta held a scorching San Francisco Giants offense at bay He tossed 5.1 innings of three-run baseball while striking out nine batters on 89 pitches It seemed the righty was tipping his pitches A seemingly amped-up Pivetta would blow a 96 mph fastball by Yastrzemski after the visit to end the frame. He’d run backwards towards the San Diego dugout while shouting in the direction of Patrick Bailey It was clear Pivetta felt Bailey might have been up to something complicit “I think I was probably tipping my pitches so I had to probably switch that up,” Pivetta said postgame 8Ks thru 5. pic.twitter.com/xuSPdHjf33 — Rob Friedman (@PitchingNinja) April 30, 2025 Since his arrival in America’s Finest City there’s been a certain moxie and presence to him on the mound Perhaps a change of scenery and a few adjustments is what he needed The two have worked together closely since Pivetta stepped foot in spring camp After his season debut against the Atlanta Braves on April 30 Niebla had this to say on what he and Pivetta had been working on: “We’re bringing back some shapes that he’s done in the past,” Niebla said We’re trying to identify the ones he used to throw free him up to do that a little bit more and then be able to say this one you can make it a little bit more depthier’ or ‘We can make it open it up’ or ‘This one needs to compliment this a little bit better.’ So we are still trying to shape him up a little bit.” Niebla has encouraged the right-hander to keep incorporating his sweeper throughout his outings The breaking pitch has seen a significant jump in usage since 2023 when he only used the pitch five percent of the time Pivetta has broken out his sweeper 18 percent of the time while inducing a vertical drop of 36.1 inches and generating a 41.5 percent whiff rate on the pitch he ranks in the 95th percentile in Breaking Run Value Nick Pivetta, Wicked Sweepers. ? pic.twitter.com/EPQva14aSU — Rob Friedman (@PitchingNinja) April 23, 2025 Perhaps the biggest change Pivetta made is pitching from the first base side of the pitching rubber Ruben Niebla suggested the adjustment to allow the 6-foot-5 pitcher to change the angle at which he attacks the plate While pitching from the third base side of the rubber Pivetta often felt the need to start his breaking pitches behind a right-handed batter’s head to effectively land the pitch in the strike zone It would also cause him to yank and pull pitches when trying to work inside against righties It seemed like Nick Pivetta was an afterthought before signing with the Padres in mid-February the pitcher is being recognized as one of the game’s most intense competitors on the mound Nick Pivetta through 6 starts with the @Padres: — MLB Network (@MLBNetwork) April 30, 2025 Pivetta’s impressive start to the year will only keep him pitching to his fullest capacity Safe to say he’s comfortable pitching in San Diego’s marine layer environment His next start will likely be on the road at PNC Park against the Pirates as the Friars embark on a three-city tour before coming back to America’s Finest City Armando Dueñas is a 25 year-old journalist He is a native San Diegan who grew up in the South Bay area A lifelong Padres fan and baseball enthusiast he resides just about fifteen minutes from Petco Park Every product is independently selected by editors Things you buy through our links may earn Vox Media a commission Shawn Patrick Anderson is a professional collector of stuff. Most of it is stored at Acme Brooklyn the prop house he co-owns that lends objects and furniture to TV shows “This place evolved a lot with leftover sets,” he says of the rent-stabilized one-bedroom duplex in the East Village he’s lived in since 1998 The stage lights that go around the ceiling in the living room are from a years-ago fashion shoot with André 3000 The wood paneling in the bedroom is a souvenir from another production The James Bidgood photograph opposite his bed “I bought that off my pornographer friend Andy Fair.” When he first came to New York in the 1990s, Anderson would find furniture and props in thrift shops and on the street for odd jobs like building sets for fashion editorials and models for a children’s show He stockpiled enough objects from styling photo shoots that 15 years ago he opened Acme It’s now a 40,000-square-foot compound in Bushwick The duplex is reserved for personal keepsakes and then some which came in handy when he ran out of wall space but I still love things I find on the street,” he says The kitchen is so densely packed you can barely make out the sunflower yellow of the walls The living room is the color of borscht with a dollop of cream he decided it needed another layer of surface decoration “I took a blowtorch to the walls because I was looking for different textures.” replaced “the most uncomfortable Danish-modern couch in the world,” he says By submitting your email, you agree to our Terms and Privacy Notice and to receive email correspondence from us Password must be at least 8 characters and contain: you’ll receive occasional updates and offers from New York The Giants came at the Padres’ lineup with 26-year-old Landen Roupp but the umpires converged to review a possible fan interference and Diaz was credited with his second homer of the season Elias Diaz leaves the yard! pic.twitter.com/wfBM1rQMJJ — Talkin’ Baseball (@TalkinBaseball_) April 30, 2025 Things got a little tense in the top of the sixth. The Giants put two runners on with one out. Willy Adames came up He hit a ball that had a .500 expected batting average; however the computer doesn’t take into account that he hit the ball right at one of the best fielding third basemen of this generation Manny Machado doing Manny Machado things 🔥 pic.twitter.com/g80kY7Tj0z — MLB (@MLB) April 30, 2025 Machado saved a run and maybe a bigger rally for the Giants Michael King finished the day with 5 2/3 innings pitched The Padres looked determined to get that run back. Recently returned Luis Arraez had one of the biggest swings of the day hitting a triple into the right field corner the Padres’ bullpen did a good job limiting the damage Robert Suarez allowed no such nonsense in his inning blowing the Giants away with two strikeouts and a pop-up Fernando Tatis Jr. totaled three hits The Padres sealed the 5-3 win and moved to 19-11 on the year They leapfrogged the Giants in the NL West standings with this two-game sweep 1 1/2 games back of the first-place Dodgers San Diego now embarks on one of the biggest road trips of the season they have an off day on Thursday before opening a weekend series against the Pirates in Pittsburgh They then travel to New York to play the Yankees before ending the long road trip in Denver WA and am married to a Seattle sports girl I wore #19 on my high school baseball team for Tony Gwynn San Diego State Softball will be ending the regular season against San Jose State in a three-game set The Aztecs have had an impressive year with some lows and highs along the way as long as the Aztecs take care of business and win the series against the Spartans They will be the second seed going into next week’s Mountain West tournament The Aztecs need a lot to happen to win the regular season while Nevada has to get swept by Colorado State this weekend the Aztecs hosted the now 13th-ranked Arizona Wildcats in a two-game series The Aztecs’ pitching duo of Cece Cellura and Grace Uribe shut down the Wildcats and their Top 15 offense in all of college softball so much so that Uribe earned Mountain West Pitcher of the Week thanks to her six-inning shutout win whom they have not lost to since Stacey Nuveman Deniz became the program’s head coach .@gracebelleuribe becomes the third Aztec pitcher this season to win @MountainWest Pitcher of the Week after beating No. 12/13 Arizona!! #GoAztecs pic.twitter.com/cszCjh5kY2 — San Diego State Softball (@AztecSoftball) April 28, 2025 San Jose State is coming off an impressive three-game sweep over Boise State last weekend including a 10-2 six-inning run-rule victory The Spartans are not a team that will beat you offensively but they will beat you with fundamental softball in the field they are led by junior infielder Noriega Ahmiya and junior infielder Zermeno Reina Coach Tammy Lohmann will use five pitchers but mainly uses two for the majority of the game Those two are senior Utah State transfer Mia Reynolds and senior Lacie Ham who always have a bit of a homecoming when playing on the Mesa Ahmiya and Reina are the top offensive performers for the Spartans Ahmiya is not really known for her slugging though she has the power to drive the ball out of the park She is most known for her gap-to-gap hitting and her speed on the base paths If the Aztecs are going to continue their streak of 13 straight wins against the Spartans keeping these two off the base paths and limiting the damage will be a big key Reynolds and Ham are the workhorses for Coach Lohmann Reynolds can struggle at times with hitting batters and giving up the long ball Reynolds has hit 21 batters this year while giving up ten home runs limits home runs but has a tendency to lose control and walk batters throughout her innings of work These two have done a great job for the Spartans keeping them in games where the offense doesn’t always produce quality amounts of runs San Diego State needs to have a bounce-back offensive performance before the Mountain West tournament next week It is going to be difficult due to Reynolds and Ham’s talent and the Spartans’ fundamental defense Thursday night the first 250 fans in attendance will get one! #goaztecs pic.twitter.com/MdHpULHGDb — San Diego State Softball (@AztecSoftball) April 29, 2025 in the vicinity of East 2nd Street and Avenue A when an unidentified individual approached a 22-year-old female while walking and “grabbed her buttocks.” The individual then fled on foot The victim was not injured as a result of this incident Surveillance video of the incident shows a young dark-skinned male in purple and black North Face winter jacket appearing to look at his phone while he also stalks his victim who is walking in the street slightly ahead and to the right of him as they both pass by 182-184 E ARSONIST WITH RAP SHEET BUSTED IN MANHATTAN & QUEENS The shiesty-masked alleged serial arsonist who set multiple blazes around the City Hall area of Manhattan and another next to a sleeping subway rider in the early hours of Jan 33-year-old Skky Ifudu was arrested within the confines of the 9th Precinct and charged with 3rd Degree Arson The disposition of this arrest with the Manhattan D.A As reported in a prior Crime Watch the then-unidentified arsonist first set ablaze a police vehicle parked outside 253 Broadway; then another vehicle parked outside 14 Murray St.; then a garbage can outside the Brooklyn Bridge subway station which had entered the Woodhaven Boulevard station in Queens he set fire to a pile of garbage next to a presumed homeless man and fled the flame-loving madman might have gotten away with it had he not struck again on Jan he tried to set a 25-year-old male straphanger’s backpack on fire on the 7 train between the Main Street and Junction Boulevard stations in Queens When the would-be victim told the arsonist to stop was arrested in the 102nd Precinct the following day and charged with Reckless Endangerment Menacing; Criminal Possession of a Weapon; and Attempted Arson Ifudu—with the additional middle name of Kristoffer— was already facing Menacing and Harassment charges stemming from a Dec when he menaced both an 18-year-old and a 20-year-old woman on a Q27 bus Ifudu is due back in court on both Queens cases on Feb A central lawn with a concert pavilion will eventually host events and bring in day travelers By Shane Mitchell Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell investigating bigger issues and activism in the food world and how a few good eggs are working to make it better for everyone Organizer Jan Eckstein arrives with three quarts of her homemade chocolate mousse (because everyone—especially those most in need—deserves a sweet treat) executive director of EVLovesNYC (Photo: Shane Mitchell); a volunteer helps scoop chocolate mousse these mutual aid groups huddle in a thankful circle and then haul the food down Avenue B to Tompkins Square Park for a weekly community distribution that serves asylum seekers As volunteers scoop portions into paper bowls for those waiting patiently in the long line a woman pulls up in a rideshare with a stack of pizza boxes A separate table is piled with COVID-19 tests living outdoors in winter means severely chapped lips.) E-bike delivery riders pull over for a cup of hot coffee elders from neighboring Chinatown arrive with shopping carts The mix of languages heard on the line includes French and federal food programs also potentially targeted the burden of helping others falls squarely on those who practice radical empathy at street level especially in America’s sanctuary cities.  Volunteers hand out chickpea soup and rice (left) and hand warmers (right) in Tompkins Square Park this grassroots effort is becoming more urgent than ever “We’ve been so concerned that we’re less stable because we don’t have funding,” says Hefferon his grandmother waitressed in a diner for 50 years.) “But with all these agencies closing more independent operations like EVLovesNYC.” He emphasizes that all donations are ad hoc; they’re constantly pitching through social channels and word of mouth Hefferon’s byword: “Keep crowd-funding and be prepared.”  and recently celebrated a full year of giving back.  “Monday through Saturday, we take care of the immediate neighborhood,” Hefferon says, helping unbox slices of pizza. “On Sunday, we focus on the outer boroughs. We’re cooking 3,700 meals a week.” (Some of that operation takes place in a separate commissary kitchen.) EVLovesNYC also operates a weekday lunch program at the church called Caféwal culturally sensitive free meals as well as on-the-job restaurant training to asylum seekers hoping to gain employment in New York’s hospitality sector “Our first cohort of kitchen trainees ended their course and are looking for jobs most with the help of Caféwal,” says communications director Ann Shields offering granola bars and fresh fruit to all comers on the street corner Senegalese refugee and volunteer Alpha stands out in the cold with another volunteer on a chilly Saturday in Tompkins Square Park (Photo: Linda Hayes)One of the regular volunteers When he was reassigned to a distressing shelter at an infamous former psychiatric institution way out in Queens those who have gotten to know him in the kitchen and in Tompkins Square Park launched a crowd-funding campaign to help find him a permanent home they’ve raised enough for a temporary apartment so he doesn’t have to couch surf just as his friends have been able to transition Alpha into a safe space the landlord of the commissary kitchen is terminating EVLovesNYC’s lease effectively evicting the good samaritans.   At a time when a new administration is cynically abandoning the most vulnerable to an uncertain future or detaining them in secretive offshore prisons friends and neighbors must step up to help each other Tompkins Distro posted this comment: “It is very easy to feel helpless and ineffectual in the face of all that is terrifying and wrong in the world but if we choose to focus on the problems and people right in front of us and the work directly at hand in our communities (Photo: Linda Hayes)ADVERTISEMENTADADOne of the regular volunteers ADVERTISEMENTADADWant more SAVEUR?Get our favorite recipes Articles may contain affiliate links, which enable us to share in the revenue of any purchases made. Registration on or use of this site constitutes acceptance of our Terms of Use. Upon opening in 2019, the menu — a collaboration between Brown and pastry chef Danielle Spencer — featured standouts like the scallion pancake breakfast sandwiches (in varieties like bacon-egg-and-cheese or mortadella) Spencer has since joined as a business partner Win Son Bakery was popular from the jump. But something catapulted it to new heights a couple of years later. Much like Golden Diner was rediscovered by a new crop of New Yorkers moving to the city TikTok — whether they liked it or not — gave Win Son Bakery a massive second wind the kind that is often hard to cultivate in the same way after the first months of launch A Manhattan bakery has followed. But it is not Ku and Brown’s first time operating in the borough. During the summer of 2024 they took over the kitchen at Tom Colicchio’s Italian restaurant Vallata in Gramercy running a pop-up version of the full-service Win Son This piece has been updated with information from Win Son Bakery PARK CITY, Utah — Deer Valley Resort is offering skiers a new way to bypass traffic this Martin Luther King Jr weekend with its recently opened East Village parking area which currently offers 500 free parking spaces with plans to expand to 1,200 next year provides direct access to Deer Valley’s east side without encountering a single stoplight from Salt Lake City we are anticipating reaching capacity in our parking especially at Snow Park,” said Emily Summers Deer Valley’s communications director “We encourage our guests to utilize our new gateway at East Village.” The parking area features covered waiting areas and complimentary shuttle service that stops at both the parking lot and the Grand Hyatt before dropping skiers at the new East Village skier services facility overnight ski storage and private lesson meet-ups just steps from the new high-speed Keetley Express chairlift guests can ski down from Silver Lake via McHenry run a two-mile green trail that provides direct access back to the base area allowing skiers to return to the East Village base area The East Village expansion includes the new Keetley Express a state-of-the-art chairlift featuring heated seats and an automatic bubble shield Additional terrain expansion is expected to open this weekend with the new Hoodoo lift scheduled to begin operations in the coming weeks providing beginner-friendly terrain similar to Snow Park A permanent day lodge at East Village is planned for the 2027-28 season Skiers can check real-time parking updates and lift status online, and through the Deer Valley app Those with ski school drop-offs should continue to use Snow Park as their access point 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 along with 300 acres of newly developed ski terrain opened Tuesday morning at the new Deer Valley East Village Keetley Express is the resort’s first six-person bubble lift It drops skiers near the bottom terminal of the Sultan Express lift on Bald Mountain The Aurora lift provides access to circulating beginner terrain will open later this season to also service green trails allows skiers to access East Village from higher up on the mountain Deer Valley President and Chief Operating Officer Todd Bennett said the East Village opening “represents a transformative moment” for the resort The new chairs provide skiers with access to 20 new runs The East Village opening is the first phase in a series of expansion plans that will eventually double the size of the resort The resort will celebrate the grand opening Thursday Deer Valley treats and commemorative stickers to mark the occasion Highway 40 and has 500 day-skier parking spots The opening of the new base area comes more than a year after Deer Valley struck a deal with developer Extell to operate the terrain which was previously envisioned for a new resort called Mayflower Deer Valley has more than 2,300 acres of terrain available for skiers this season Single-day lift tickets and IKON reservations are sold out through Jan Des Moines Prep, a public charter high school coming to Des Moines' East Village is officially taking applications for classes this fall — and giving an early look at its planned facilities currently under construction in a renovated former warehouse student union and "Socratic" classrooms where students sit in a circle or rectangle and engage the instructor in dialogue which purchased the 50,000-square-foot former warehouse and offices at 106 East Sixth St says that the school will offer both traditional athletics and performing arts as well as e-sports and robotics the campus will eventually include a second-story theater All facilities will be available for community use our approach is free and open to any student a structured learning environment and college readiness,” said Matt Lakis who will be the school's founding principal “Des Moines Prep offers students and families a new educational choice to complement existing public and private options.”  Des Moines Prep is currently taking applications from eighth-grade students The school will offer ninth grade instruction in the first academic year and is expected to grow by one grade level each year until it includes grades nine through 12 in the 2028-29 academic year If there are more applicants than the 150 available seats followed by a waiting list for interested students and families Who's behind Des Moines Prep?Des Moines Prep is managed by the Omaha, Nebraska-based Opportunity Education, which also oversees Cedar Rapids Prep Opportunity Education founder Joe Ricketts, a billionaire who founded what is now TD Ameritrade and whose family owns the Chicago Cubs is covering the cost of the property and renovations students among the fast-growing residential population of downtown Des Moines are largely divided between East High School east of the Des Moines River and Roosevelt High School west of the river Addison Lathers covers growth and development for the Des Moines metro Reach her at 608-931-1761 or alathers@registermedia.com Please enable JS and disable any ad blocker Fong's Pizza has been a popular downtown lunch the famous pizza spot is moving and will end up across the river in Des Moines' East Village When is Fong's Pizza moving to the East Village?Fong's Pizza plans to close its downtown location in late March More: The hottest new restaurants in the Des Moines metro, January 2025 edition Guests will be happy to know they'll still be able to find Fong's classics like Crab Rangoon pizza once the restaurant moves The late-night menu is getting a makeover too you'll also find patio seating and a pick-up window the massive dragon and bamboo hut will still be there too "drastically expand [its] catering and carry out capabilities," Andy Massoth (This story was updated to add new information.) Victoria Reyna-Rodriguez is a general assignment reporter for the Register. Reach her at vreynarodriguez@registermedia.com or follow her on Twitter @VictoriaReynaR Development is booming at Deer Valley East Village and in the Jordanelle Basin, with thousands of new homes and hotel rooms slated for construction Wasatch County councilmembers said at their recent strategic retreat that they expect the growth, especially the new resort destinations, to reshape the county County Manager Dustin Grabau said on KPCW’s "Local News Hour" Tuesday that he and other leaders are planning for the high-level impacts of the new developments “It’s really just grappling with the reality of it,” he said How do we minimize the negative impacts and maximize the positive ones?” He said the East Village area is projected to have “an incredible amount of economic activity,” with major spikes in tax revenue expected this might end up being something similar to the Kimball Junction area – as far as the tax impact that it has on Summit County this would have an impact on Wasatch County,” he said “All of the county-wide sales taxes apply in this area That means that our EMS sales tax that voters approved is going to grow as this area comes online arts and parks – we’re going to be able to do more with those things because of the economic activity in this area.” He acknowledged a tourist-based economy requires large numbers of workers and a corresponding supply of affordable housing Grabau said Wasatch County is looking north to learn from how Park City manages its resort economy “I think we have the benefit of trying to learn from some of Park City’s experiences and I think we also have the opportunity to make our own mistakes He said the county is working to ensure affordable housing is constructed and the regional transportation network is strengthened “Standing up our transportation network with High Valley Transit is one of the ways in which we’re trying to do that preemptively so we can establish those good connections,” he said “We’ve been proactive on the bypass – we think getting workers up from Utah County is going to be an important part of how we get people in and out of that area.” there’s one fixed bus route between Park City and Heber Wasatch County recently added a new 0.3% sales tax to most purchases Leaders have said they intend to use the funds to increase the 106’s frequency add accessible transit options and enhance micro-transit availability within the Heber Valley In the longer term, leaders have discussed more ambitious possibilities such as adding a commuter route between Heber and Provo Fong’s Pizza has made the leap across the Des Moines River from Fourth Street in downtown Des Moines to East Fourth Street off Court Avenue in the Market District just south of the East Village with a roster of fan-favorite Asian-inspired pizzas and tiki drinks “I’m confident this place is gonna kill it It’s got all the elements,” co-owner Jeff Bruning said during a media event to reveal the new decor and food We’re like a gateway into the Market District.” Fong’s Pizza closed its location at 223 Fourth St. in Des Moines on March 9 after a 16-year run Bruning said the restaurant outgrew the historic space Full Court Press, the hospitality company behind Fong’s Pizza, debuts its new location for crab Rangoon pizza, honey garlic alfredo slices and kamikaze shots at 317 E. Court Ave. in Des Moines, formerly the Peace Tree Brewing Co. space adding a massive imported painted dragon and a tile bamboo hut adorning the space above part of the dining area as well as patio seating and a pick-up window in the future the restaurant will double its inside capacity to seat up to 100 people More: After a 16-year run in downtown Des Moines, Fong's Pizza closes to relocate staff can use its full fire power to fuel the menu the Iowan with its medley of pork products and barbecue sauce said Fong’s co-founder and executive chef Dennis Epps 1 deal,” Epps said of the crab Rangoon pizza He also started breading his own chicken for dishes such as the orange chicken New pizzas with an Asian twist include the moo shu pork with shredded pork scrambled eggs and topped with a chili garlic aioli as well as a Polynesian Sunrise topped with Canadian bacon The appetizer menu also underwent a makeover Epps also added three salads: chicken almond salad Diners can also create their own dishes with a base of steamed rice The new location also offers a late-night menu with pizza by the slice and noodle dishes to go as well as mocktails that can be converted into cocktails coconut cream and pineapple and orange juices as well as a Zombie with light and dark rum a Dove's Blossom Paloma made with Red Bull Spring Edition and a spicy pineapple marg-tail with jalapeno and a tajin rim More: A comprehensive guide to pizza in the Des Moines metro, from Taste of New York to Eatery A the dining room is spread out with tables in the center and along one wall backed by green leather booths that customers recognize from the old location High-top tables sit next to the windows that look out on the future patio Much of the artwork from the original Fong’s Pizza made the move The bar at the left of the entrance is far bigger for tiki drinks and kamikaze shots a dragon salvaged from the former Old Spaghetti Works restaurant on Court Avenue snakes along the wall over the booths while green roof tiles from West End Architecture line the walls above the bar A giant stone mural of the Great Wall of China sits next to the bar The red latticework panels that divided the booths at the old location now hang in the windows overhead Fong’s originally opened in the former home of King Ying Low on Jan serving a fusion of Asian cuisine and Italian dishes “Previously this location was home to King Ying Low, the oldest Chinese restaurant in the United States. We wanted to honor their legacy as we crafted our menu inspired by a fusion of Asian, Italian, and Polynesian cooking styles, to create our unique pizzas and other food offerings,” the Fong’s website said of the history of the restaurant on Fourth Street in downtown Des Moines egg rolls and Thai peanut chicken pizza were just some of the dishes on the menu when it opened More: The 27 essential restaurants in the Des Moines metro: 2024 edition The Full Court Press family of bars and restaurants includes the High Life Lounge Restaurants neighboring the new location of Fong's Pizza include The Iowa Taproom 1fr));}}@media screen and (min-width: 37.5rem){.css-1ytfsqi{grid-gap:var(--chakra-space-8);grid-template-columns:repeat(2 When it comes to the perfect chocolate chip cookie And there are endless possibilities for creative upgrades: brown butter We tried 32 of the city’s most popular versions, many of which were suggested by readers. While most of the chocolate chip cookies on this guide are good to great (especially when warm), the ones at the very top of our ranking rose up through several rounds of voting in a grueling, conference room taste test—and left no crumbs New York 10003">.css-56eu0z{width:1em;height:1em;display:inline-block;line-height:1em;-webkit-flex-shrink:0;-ms-flex-negative:0;flex-shrink:0;color:var(--chakra-colors-gray100);vertical-align:middle;fill:currentColor;}68 E 1st St New York The unanimous winner of our cookie tasting comes from a tiny bakery in the East Village where they incorporate an almost imperceptible amount of toffee into their dough balance out the shards of bittersweet chocolate beautifully The only downside to this cookie is that once you have one you’ll compare every future cookie you eat to it PlayUnmute2 Bakery/Cafe East Village As far as the classic thin chocolate chip cookie goes The Pastry Box—also in the East Village—does the best we tried they do two—a medium cookie and a frisbee-like “1/4 pound” one that would make a great gift They're both wispy thin and crunchy on the edges with enough resistance for a nice center chew PlayUnmute3 Park Slope Winner’s cookie brings to mind a malted milkshake at a state fair in summer That's probably because this Park Slope bakery uses malt flour in their delightfully chewy cookies which have chocolate peeking through the cracks of their golden brown exteriors Sandwiches West Village the cookie from Edith’s Sandwich Counter looks and tastes like it was made by someone who’s never actually seen a cookie with an amba-caramel glaze that imparts just a whisper of mango flavor PlayUnmute5 Upper East Side This Upper East Side institution (with locations on the Upper West Side and Long Island) bakes a beautifully browned cookie caramelized bottom with a surprisingly soft and chewy interior Orwashers’ straightforward cookie proves there’s no need to reinvent the chocolate chip wheel PlayUnmute6 Dessert Though they’re better known for their elaborate cakes From Lucie in the East Village bakes up a mean chocolate chip cookie It’s on the sweeter side—in part due to the use of both dark and milk chocolate chunks—but we like the variation in texture across the wide thin cookie with a sprinkling of flaky salt PlayUnmute7 665 Vanderbilt Ave New York Prospect Heights But it sort of makes us want all our future chocolate chip cookies to taste like pepperoni too There’s a richness and saltiness to this Prospect Heights butcher shop cookie that we haven’t found anywhere else we don’t know of any other shop where you can grab some homemade sausage along with your dessert PlayUnmute8 Two Bridges The chocolate chip cookie from this Vietnamese-American bakery in Two Bridges is a masterclass in Not Too Sweet (they even sell merch with that slogan) and heavy sprinkling of flaky salt are truly special and it pairs very well with their citrusy Lime Drip coffee PlayUnmute9 10 11 French Soho A restaurant that shares space with one of NYC’s most elegant (and least affordable) home goods stores produces—unsurprisingly—a flawlessly round cookie Topped with clusters of coarse French sea salt La Mercerie’s version is dense and nutty (thanks to the inclusion of a housemade hazelnut praline paste) with a well-browned crust and a molten interior PlayUnmute12 croissant, the Cronut—the cookies at this Soho bakery are uniformly delicious with soft pools of milk and dark chocolate and a smooth interior PlayUnmute13 American Flatiron This excellent cookie might just unseat the cruller as our favorite grab-and-go treat at Daily Provisions There’s a good contrast between the gooey center and crispy circumference as well as the mix of milk and dark chocolate but the biggest selling point is the smudges of chewy caramel throughout PlayUnmute14 Greenpoint This Greenpoint bakery, with a second location in Prospect Heights Their gorgeous chocolate chip cookie is one of them It has formidable salt flakes and streaks of dark chocolate but the texture is ultimately more exciting than the flavor—alternatingly chewy and crunchy with every bite PlayUnmute15 Coffee Garment District A warm cookie from this Garment District coffee shop (with a couple nearby locations) is a real pleasure—and more than one of us suspected that Culture Espresso would take home the crown in our taste test even if it’s lost some of that sublime fresh-out-the-oven magic with generous melty chocolate and a sugary crust PlayUnmute16 NOHO This Noho bakery’s cookie shares DNA with the ones at Levain: thick and studded with big chocolate chunks It’s not really what this place is known for—the sugar cookies painted to look like MetroCards and Meryl Streep steal the spotlight—but if you like a cookie that’s roughly the size of a softball PlayUnmute17 18 Midtown If you love nuts in your chocolate chip cookie It’s definitely one of the more sophisticated options in town 20 Chelsea reddish-brown chocolate chip cookies are walnut-heavy and shaped by hand which results in a shape that can only be described as a rustic lump PlayUnmute21 Chinatown The most intriguing cookie in our tasting—with strips of nori ribboning through the milk and dark chocolate—and the most divisive The umami-sweet aftertaste and caramelized sugar bitterness aren’t for everyone definitely check out Elbow’s cookie for yourself and there’s some great crisp-to-soft action as you move from the sides to the center PlayUnmute22 23 Nomad thick cookie without much surface texture didn’t make the strongest first impression But we do love the aggressive ratio of smooth And we hear the vegan version is just as good PlayUnmute24 Upper West Side Levain makes the most iconic chocolate chip cookie in America This was one of few we could identify on sight during our tasting Think of this polarizing but fiercely beloved cookie as you would a deep-dish pizza: a genre all its own with a craggy top and a borderline underbaked but there’s no denying Levain’s influence and the many imitators they’ve inspired We have to give them their flowers for that PlayUnmute25 26 hot chocolate and we certainly wouldn't turn one away PlayUnmute27 East Harlem but reserve true love for Atla's Mexican wedding sable 28 Midtown West This quirky Hell’s Kitchen bakery offers more than 100 rotating cookie varieties (many of them with Broadway show tie-ins) but their chocolate chip is—as promised—classic with chunks of semi-sweet chocolate and a light sprinkling of sea salt 29 30 31 32-50 Vernon Blvd Long Island City Hot Dogs Astoria the vanilla fragrance wafting off this hefty cookie could lure us into traffic the smell is writing checks that the taste can't cash Especially once it's reached room temperature the cookie tastes too sweet and artificial We cannot in good conscience give it five big booms—that’s for the chicken bake 32 Habitat for Humanity the nonprofit that helps communities build new homes and improve existing residences While the Carters’ work with the organization over nearly four decades brought them to neighborhoods in need across the country and around the world their first major project with Habitat for Humanity was closer to our own homes many buildings in Alphabet City were empty stripped of their resources such as copper plumbing and marble staircases Some were burned-out hulks abandoned by their landlords and left open to the elements; others remained empty as speculators held onto them to rebuild someday for wealthy tenants little was being done for the individuals and families who stayed in this part of the East Village and wanted to keep calling the neighborhood home One such building was 742 East Sixth Street (between Avenues C and D) a 24-family tenement constructed in 1902 and known as Mascot Flats and used as both a drug den and encampment for the homeless a minister running the Graffiti Ministry Center on East 7th Street helped convince Habitat for Humanity to start a project at this building; for the previous six years the organization had focused on smaller home-building efforts in several states and a few foreign countries they purchased the building from the City as its first large inner-city renovation with apartments that would be sold at a very low price to the community’s poorer residents who also committed 1,000 work-hours to the rebuilding efforts.  then Habitat for Humanity’s New York executive director persuaded the former president who was in town for a speech to tour the site Carter had already worked with the nonprofit to build a house in Americus What the ex-president found was a building in total disrepair and interiors fire-blackened and knee-deep in garbage ‘”There was this old lady — she was 65, maybe 70,” Carter told the Times ”She was living in the next building and there was no water And she was cooking her meal on a trash fire that she built between two bricks I realized then how much Habitat could mean to a neighborhood like this.” Jimmy and Rosalyn Carter were joined by volunteers from his church and local residents on a gut renovation of the building The ex-president’s furniture-building skills qualified him as one of the group’s carpentry experts among other tasks to build 20 apartments for East Villagers in need and make 742 East 6th Street livable again Habitat for Humanity has renovated more than 1,000 homes and apartments across New York City “Rosalynn and I have never had a more memorable and fulfilling experience than the two work camps we led to the Lower East Side in Manhattan,” Carter said shortly after the project ended but every moment was packed with a feeling of gratitude that we could be part of the project.” This also marked the first effort in what came to be known as the Jimmy & Rosalynn Carter Work Project an annual week-long blitz in which the Carters worked with more than 100,000 volunteer builders to construct more than 4,000 new homes across the country and in 14 nations around the world Projects have ranged from town homes on Chicago’s West Side one-story ranchers in the Cheyenne River Indian Reservation in South Dakota to new living spaces for those in poverty in Central America “We look on the Habitat projects as meeting one of the basic human needs of people: having a decent place to live,” Jimmy Carter related to the Times in a 2013 interview “And it has taught us a practical way of breaking down the almost impossible barrier between the rich and the folks who live nearby with a completely different economic and social status who we otherwise might never know.” And it all got its start at a six-story building in the East Village To learn more about this history of this and every other building in the East Village, explore our East Village Building Blocks website and website in this browser for the next time I comment Please call or email us to arrange a time if you wish to meet with someone at the office Cafewal has served more than 15,000 meals in less than six months of operation The first thing I notice walking into the kitchen of Cafewal is the aroma like I could float along it like a cartoon pig and the cooks in the kitchen are turning out lunch for around 150 patrons patrons chatting and laughing while waiting for a meal of richly spiced beef bulgogi and cumin-laced salad in the middle of the East Village servers can barely move through the crowded dining room one of the hottest lunch spots in the East Village is free getting appointments with immigration lawyers The free restaurant was born out of a job training initiative. Mutual aid groups East Village Neighbors Who Care and EVLovesNYC were running warming shelters and distributing food to the asylum seekers and began running talks about different job opportunities “They wanted me to do a restaurant-specific one like over 100 guys showed up to learn about what it’s like to work in a New York City restaurant,” says Tyler Hefferon Hefferon invited interested parties to volunteer in the distribution kitchen which also allowed them to accrue points to stay in their shelters the demand to work was so high that they needed something more formalized Cafewal — which means “cafeteria” in Pular and Fulani both common West African languages — operates out of the basement of the Elim House of Worship which is outfitted with a commercial kitchen so they’ll spend eight weeks in the kitchen with us And then we’re also sharing the space with a job training and application room So it’s this nice little pipeline,” says Hefferon about 40 of the men they work with have received work authorization and they’ve been able to help 15 of them find jobs in restaurant kitchens Diners are mostly other West African migrants there to take English lessons there is a menu driven by what’s been donated made from ingredients donated by local restaurants and food rescue organizations The kitchen is stocked with spices to make things like beef stroganoff 7th Street Burger donates 150 pounds of halal beef the kitchen recreates the restaurant’s smash burgers with an ersatz version of their house sauce the cooks moved around the kitchen with efficiency fluffing rice and portioning servings for servers to carry by the trayful into the dining room it was indistinguishable from a traditional restaurant kitchen Cafewal has been holding Know Your Rights training and has made certain changes to the space in case ICE shows up the focus is on business as usual — helping these men get work authorizations “I don’t think getting a job making 20 bucks an hour as a line cook is the end goal Most of them have more education than I do,” he says EVLovesNYC doesn’t receive any city or state funding, and while relying on small donors can be tricky, it means they’re not at risk of shutting down over a potential federal funding freeze “The reality of it is that a lot more people are talking about this work You always see a donor surge in times like these and that actually gives us more resources,” says Hefferon The day I visited marked a milestone — Cafewal served its 15,000th meal in just four months COVID has been responsible for very few positive developments — other than test results (ba dum tss) We’re more excited about baked goods than ever before It’s like everyone’s finally speaking my language I usually go with an almond pain au chocolat the croissant sandwich filled with a pastel green pistachio-infused pastry cream it’s the mini quiche Lorraine or a ham and cheese croissant I have yet to try the croque monsieur or one of their chicken sandwiches both of which are bestsellers and look like they should be One of the things I love about this place is how third-generation baker from Normandy owner Jean-François Herbert has so little interest in social media-driven marketing He’s just here to give New Yorkers consistently good product and bake his heart out In addition to the obvious au lait and the basic espresso-powered offerings (latte which you’ll find in a self-serve dispenser but a regular once told me she stops in every day just to get her morning cup activism-minded women traffic in supremely delicious stuff that happen to be vegan I know a lot of you have already made up your mind about it and decided to skip it because you assume a vegan basil cupcake with strawberry frosting or a peanut butter cup will never measure up Volante’s tart crusts are better than many of the best made with butter The cinnamon crumb cake is as good as any you’ve had; if anything without telling them what it does or doesn’t contain as an argument for being more open-minded about vegan baked goods I’m all about the spicy apple caramel and the maple cream leaves it took me a solid six months after it opened last July before I noticed Chinese chef Nic Yang’s patisserie I couldn’t believe the local food writers and influencers hadn’t caught on to it there are always customers sitting outside gathered around Yang’s Chinese-meets-French-meets Japanese desserts Having attended culinary school in China and mastered French pastry technique before emigrating to the U.S he is able to merge the flavors and structures of all three of these influences with confident fluidity His Japanese roll cakes are swirled with coconut-panna cotta His crepe roulade is fat with a black sesame cream “lava” filling His Basque-style cheesecakes with their Brie-like interiors come in a range of flavors his Chinese custard tarts are perfumed with Earl Grey and garnished with chewy Just as the sweet offerings have a savory undercurrent The taro and vitellus custard profiterole is incredible I almost don’t believe it exists and that it works so you have a perfect choux shell stuffed with a tarot custard and that cured just a little pork floss and a square of roasted nori At the Wasatch County Council’s strategic retreat Tuesday leaders described growth in East Village and around the Jordanelle Reservoir as the elephant in the room and from housing,” Councilmember Mark Nelson said He said change is happening fast at the northern end of the county and he wants Wasatch County and the Heber Valley Chamber of Commerce to have a plan to handle the growth “And from an economic development point of view they will – if we believe the forecast – eclipse everything else that we’re going to do down here in the valley He pointed to the new hotels being constructed in East Village which have the 84060 Park City zip code and advertise as Park City destinations The growth in East Village is largely connected to the Military Installation Development Authority MIDA is a state agency governed by appointed, not elected, officials. It was originally founded to benefit military service members. In Wasatch County MIDA is overseeing the development of thousands of new homes and hotel rooms a 400-room hotel with 100 rooms set aside for qualifying veterans and military members MIDA keeps the bulk of new property tax revenue for 40 years to reinvest into its developments in the county while Wasatch County taxing entities get 25% County manager Dustin Grabau said development is only accelerating in East Village He sits on the Development Review Committee (DRC) the board that approves plans for MIDA construction in Wasatch County we approved the fourth hotel that will begin construction this year “It’s going to be a big change for us here and while it’s been planned for a long time This winter was the first during which skiers could access Deer Valley’s expanded terrain and the Grand Hyatt opened in November 2024 By the time the resort expansion is complete Deer Valley will have more than doubled its skiable terrain Nelson said he’s not necessarily opposed to MIDA developments using Park City branding the Jordanelle Basin is our cash cow,” he said “And we’re happy to say it’s Park City – as long as the check’s coming to Wasatch County But Councilmember Erik Rowland said he wants to ensure the county isn’t overshadowed by developments in East Village and the rest of the Jordanelle area “Unless we as a community come together and try and really define what Wasatch is we will become nothing more than a grocery store and support staff for that hotel,” he said And Councilmember Luke Searle said the council shouldn’t forget there are year-round residents in the Jordanelle Basin He said leaders could also do more to educate locals about what’s going on at the northern end of the county “Something that we could do this year is creating a tab on our website for the MIDA area that has Richard’s information “People have no clue what’s going on up there and MIDA doesn’t seem super interested or excited about telling it.” a county employee who liaises between MIDA and Wasatch County Councilmembers said they also want to consider revamping signature events in the Heber Valley to ensure the county’s brand stays true to the community’s rural roots newest five-star resort in the whole country is in Wasatch County,” Nelson said “And we also have the Demolition Derby and the Wasatch County Fair and Swiss Days which are the coolest things in the whole world The council’s conversation comes amid larger plans to revise Wasatch County’s general plan the guiding document for future growth and economic development my father would pick me up from school in his Plymouth minivan and instead of heading home Dwarfed by seats stacked high with rubber-banded East Village Magazine issues – counted earlier that day by volunteers who’d batched them into the exact numbers needed for each neighborhood drop – we would drive across the city listening to “Science Friday” or another public radio show and pull up to a home where I’d hop out and drop off a batch I knew I was part of something larger than I could understand entrusted to carry these important pages those final few feet to volunteer distributors’ doorsteps I’ll admit that I didn’t know the person whose porch I set each bundle on nor the neighbors whose doorstep the distributor would later deliver each issue to – but I knew we were all part of an unseen network of readers and volunteers who all came together each month for this printed magazine to exist was trained in professional journalism techniques and sent into the community to find the stories that weren’t being reported elsewhere I spent evenings in neighborhood association meetings and city council chambers learning how to find story ideas from conversations I deciphered hastily scrawled interview notes and transcribed audio recordings into Associated Press–style articles before each issue’s deadline I played my small part informing my neighbors and empowering Flint residents with the news they may have missed (or may otherwise never have the chance to learn about) As the philosopher Marshall McLuhan put it McLuhan contended that the medium by which we receive our information is just as important as the information itself And while EVM was founded before the internet democratized how people access the news it remains in print because it was built on a similar premise whether at the beginning of their careers or retirees who want to give back – folks of all walks of life who see value in learning journalism and informing their neighbors of what happened at that most recent school board meeting Our journalism school is tuition-free and our classroom is the Flint community and we proudly prepare reporters to cover real events and hold public officials accountable in our city and beyond Our mission of community-centered journalism is the message and is apparent in every facet of our operation: from the number of hands involved in each issue’s creation to the generations of volunteers and readers that continue to prove that this media has value and is worth sharing And while we’ve used our website to expand readership and the speed at which we can report in recent years the magazine has remained our physical medium – its distinctive black and white photography popping up at businesses and on Flint doorsteps as reliably as an old friend But that shared process of creation also means no one person is responsible for this magazine’s success in order to maximize our impact on the small budget we’re able to pull together we wanted to let you know that we’re planning to put more of an emphasis on our website and move to fewer print issues a year Rest assured though: the website will simply become an extension of this same magazine the trustworthy news source you’ve picked up to read today It has always been our focus to keep our news free and now seems an important time to build on that access and grow our team of citizen journalists and community-focused readers Alongside my day job and a host of community positions And while my father has replaced his makeshift delivery van twice since I was a child he still delivers EVM magazine bundles to our distributors each month even as we work to grow EVM’s online presence we are confident it will remain the “magazine” – albeit more digital than physical – that you have known and trusted since 1976 We welcome your thoughts and feedback as we transition in the year ahead You can reach us at eastvillagemagazineflint@gmail.com This article also appears in East Village Magazine’s March 2025 issue A rainbow sidewalk in the heart of Des Moines' East Village is getting some extra time in the sun Decorating each corner of East Grand Avenue and East Fifth Street the Progress Pride Flag was painted last summer to celebrate inclusion and creativity called Pride Corner and painted by queer artists Cat Rocketship and Dani Awesome But Des Moines City Council members on Monday night unanimously approved extending the colorful display through March 2028 in an agreement with Capital City Pride the Iowa nonprofit behind the sidewalk painting but will soon incorporate the Des Moines Pride Flag just outside the Nightingale Cocktail Bar under the updated agreement More: Walking on rainbows: Pride Corner to adorn East Village intersection The sidewalk mural is located between Des Moines' two most venerable gay bars "Capital City Pride is delighted by the enthusiastic support from the Historic East Village and is excited to extend the life of this public art installation," Mullins wrote "We hope the community will cherish it for years to come as it stands as a meaningful recognition of the LGBTQ+ community’s deep-rooted history in the East Village." Transgender and nonbinary Iowans will no longer be shielded by state law from discrimination in housing Its passage makes Iowa the first state in the country to take away civil rights from a group it has previously protected in law Des Moines resident Joe Dolack, who spoke at Monday's City Council meeting, said he's heard too much "awkward silence" when it comes to the dedication of civil rights for its citizens. "I haven't felt that warm embrace that I believe that we should have," Dolack, who identifies as queer, said. "I know that this council is willing to stand up to the state when it's wrong." "I'm urging the City Council that it's not too late to be able to reaffirm the dedication," he added. "I would charge you to please … fly the flag that we all stand around in June and we celebrate for. Fly it today." Virginia Barreda is the Des Moines city government reporter for the Register. She can be reached at vbarreda@dmreg.com. Follow her on X at @vbarreda2. Gothamist is funded by sponsors and member donations gathered on a recent afternoon in a cafe with a twist: The food was free This isn’t your run-of-the-mill restaurant job training program and safe haven for asylum-seekers from Guinea in West Africa Cafewal is where they can speak Fulani among each other and discuss the shared battles that brought them to New York as well as the challenges they face here it’s the embodiment of the community pulling together to help those in need which is located in a nondescript basement underneath Elim House of Worship several men were receiving help with their resumes in the job services room some sat for an English-language class on civics while others prayed on mats in a curtained-off section Cafewal is run by volunteers and aims to help migrants find jobs and community in New York City One of Cafewal’s regulars pointed to his thigh bone and described how it had been broken by the police in one of several attacks Nearly all of the clients at Cafewal are moving through the immigration system legally and in varying stages of receiving their work permits and social security numbers a nonprofit dedicated to feeding hungry New Yorkers “All they want to do is work,” said Colimon Sloppy joes and wedge fries were among the menu items on a recent Thursday at Cafewal Helming Cafewal’s operation is Tyler Hefferon He spent years in restaurant management and nonprofit finance and wanted to do something that could “have a more direct impact at the local level.” thanks to a partnership between EVLoves and East Village Neighbors Who Care Twelve volunteers overseen by Hefferon go through an eight-week restaurant training program that covers everything from food prep to hygiene The regular menu at Cafewal cycles through dishes like halal bulgogi and Sloppy Joes to diversify culinary skill sets the Cafewal team was cooking 60 meals per day The rest fulfill orders from distribution partners and public donors like Artists Athletes Activists and NYU Gallatin School Anyone can put in a catering order with a donation of $3 to $5 per meal The workers receive small cash stipends from EVLoves as part of their training program Many of the guests at Cafewal are working as deliveristas Seven out of the 24 trainees in the training program's first two cohorts have gotten jobs Bah was an accountant and professional soccer player after the military tortured and killed his roommate for allegedly plotting a prison break from the outside and accused Bah of conspiring Bah’s brother paid for his flights to Turkey and then Nicaragua he said he made it to Mexico in 20 days by navigating through dangerous cartel territories on foot where he volunteered to cook Guinean food for Ramadan alongside Hefferon at EVLoves so he knew how to help Hefferon tweak what would become a regular menu item: mafe tiga (savory chicken in a thick peanut sauce) he’s helping expand the month-long holiday menu with fouti lafidi (smashed okra and eggplant) Despite the joy of community that Cafewal has provided, Bah said that he remains fearful about his future in this country amid Donald Trump’s indefinite suspension of asylum, and ICE detentions of legal migrants. “It’s a big thing if you flew [from] your country, the torture, and then you feel maybe they will send you back. That’s,” he paused for a few seconds, ”very difficult.” “I don’t know,” he said, his voice dropping to a whisper. He went back into Cafewal’s kitchen to check on his crew as they wrapped up lunch service and stored ingredients in the refrigerator for the next day. Night Owl Video invites customers to remember a simpler time, pre-streaming. Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily. Gothamist is a website about New York City news Jae Lee, 35, is tired but excited: He splits his time between Long Island City, N.Y., with his wife and 3-month-old daughter, and his other baby in the Seaport: He’s opening the first Boston branch of his East Village Korean gastropub, Nowon, this week. It’s a partnership with local restaurateur Babu Koganti (Madras Dosa) Lee grew up in South Korea and later in Queens and on Long Island earning spending money at a small ramen shop before becoming executive chef at Momosan Ramen & Sake and Hotel 50 Bowery His career really took off in 2019 with a series of pop-ups where he drew a following for Korean-style burgers and laid the groundwork for an East Village branch of Nowon I hate to use the word “fusion” because my old boss used to say “fusion is confusion.” But you’re going to find American dishes like burgers and fried chicken I opened the first location in Lower Manhattan or specifically the East Village of New York City This opportunity in Boston came about with a restaurant group here who wanted to add a Korean restaurant to their portfolio [Flying Lion Hospitality] They had an Indian American restaurant in the East Village When they were looking at new opportunities in Seaport they realized that there were no Korean restaurants here and they were very interested in [opening] a Korean concept and couldn’t believe it — it had been so developed I could just tell: In places like the Seaport and you need places where people can go after work but I’m going to be coming here frequently to help develop the menu to make sure that we’re blending in and that we’re becoming what Seaport needs us to be I moved here when I was 8 years old and lived in Queens and on Long Island and what’s really interesting is that I didn’t like cooking at all when I was growing up My grandma on my mom’s side owned a very famous local restaurant in Korea My mom grew up cooking in restaurants since she was a little girl and I think eventually I realized that I had a knack for it as well you don’t know you have a gift for something you don’t know if you’re passionate about something I started cooking right when I got into college because I wanted to move out of my parents’ house in the suburbs I got accepted to Hunter College in Manhattan I told my dad I wanted to move out and be closer to college and we’ll take care of your college tuition.” I told him I didn’t know where to find a job I got you a job already.” It was at a ramen shop in the East Village so he’s built a lot of restaurants’ interiors I knew it was the job for me when time would just fly by There was always something to do: the teamwork seeing the smiling faces of our guests who came in The older staff would always look out after me and teach me That’s when I decided I wanted to be a chef What’s the biggest lesson you learned on the job There’s no easy way to clean: You have to lift heavy things You just have to do it — there’s no way around it The pop-up wasn’t doing well in the beginning a food writer from Gothamist secretly came in three times and wrote an article saying I was serving one of the best New York City burgers … I had been selling about five or 10 burgers a night I realized it was time for me to open up a restaurant in the neighborhood What will be special about your Boston menu it can’t be exactly the same in different cities We’re going to be doing lots of corporate catering and late nights here We want to work with local fish purveyors and see what we can put on year-round We don’t exactly know what that’s like yet the market price for lobster is just insane We want to serve our own version of clam chowder: a little spicy we’re going to get a little creative in the sense that we’ll do something we’re not doing in New York: rice bowls and healthy options We want to serve things that are familiar to you How would you compare the Boston and New York food scenes I don’t think it’s as saturated as New York City you’ll find four Italian restaurants in a 1,000-foot radius We’re the first Korean spot in the Seaport It’s interesting — not exactly the same — but we had David Chang’s fried chicken place, Fuku but: What do you think will make Nowon endure I tell my team that having a good restaurant is not rocket science We’re a Korean spot; it needs to be Korean-inspired If I start having a bunch of non-Korean dishes on the menu We’re still a young restaurant that’s trying to figure it out But what I’m learning about identity is to keep it simple Actually, I ate at Gufo on my last visit I loved everything: the caliber at the level they were operating I know that there’s a really distinctive soundtrack in the New York store I want people to come in and be taken back in time with burgers These are very simple things that you grow up eating as a child when you see the music videos in the background Are there any foods that you just won’t eat or any ingredient that you really try to stay away from Just use herbs the way they’re supposed to be grown You don’t need fancy flowers to make food look pretty My last meal would be my mom’s kimchi stew Kara Baskin can be reached at kara.baskin@globe.com. Follow her @kcbaskin. Home Delivery Gift Subscriptions Log In Manage My Account Customer Service Delivery Issues Feedback News Tips Help & FAQs Staff List Advertise Newsletters View the ePaper Order Back Issues News in Education Search the Archives Privacy Policy Terms of Service Terms of Purchase Work at Boston Globe Media Internship Program Co-op Program Do Not Sell My Personal Information It’ll take the iconic space near Petco Park long occupied by Basic Bar & Pizza (who’ll relocate to the Park 12 development on the other side of Petco).  “For me, California style is derived from New York,” he explains, pointing to the similar texture of the cornicione on the bottom of the crust, which gives NY-style pizza its signature grittiness on a chewy, but solid slice. Using that base, Far Corner’s pizzas will tinker with more creative toppings than a standard East Coast-style slice—like California specialty, barbecue tri-tip. View this post on Instagram A post shared by Far Corner (@farcornersd) “Tri-tip is California steak,” he says, calling his barbecue pie a nod to LaDou’s original barbecue chicken pizza at Spago Smoked tri-tip will sit atop housemade barbecue sauce with jack cheese and a sprinkle of Thai basil.  His pizza-centric menu will have classics like a margherita (mozz Guests can build their own pies with red or white sauce and toppings ranging from mushrooms and olives to anchovies plus side snacks like roasted potatoes with crispy pancetta The checkerboard patterns and ultra-shiny VCT flooring harken back to ’90s-era pizzerias.  Senescall says he hopes to continue the space’s standing as a Padres-game destination but the bar area and lounge cater more to those who prefer to drink more than eat and creative Coxum cocktails—like a root beer Old Fashioned Far Corner opens March 27 at 410 Tenth Ave Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine By clicking subscribe you're confirming that you agree with our Terms and Conditions Email: [email protected] By clicking Subscribe you’re confirming that you agree with our Terms and Conditions Email: [email protected] © Copyright 2023 San Diego Magazine 1230 Columbia Street by Scott Solomon | Isley Gooden | Kaelin Clay In honor of International Women's 56 small businesses will come together to create a large-scale market at the Rail Yard in Little Rock (KATV) — In honor of International Women's 56 small businesses will come together to create a large-scale market at the Rail Yard in Little Rock This will East Village Art Market's largest market yet and will attract people from all walks of life to attend and connect with others invites the public for a celebratory affair on March 8 from 11 a.m.- 5 p.m The first of Deer Valley’s expanded terrain opened to skiers last week the resort will host the grand opening celebration and ribbon cutting of the Keetley Express the resort’s first six-pack bubble-covered chairlift Deer Valley Communications Director Emily Summers says this new chairlift will take skiers from the base of the East Village off U.S the nob that separates the Mayflower and Sultan chairlifts where skiers can connect with Bald Mountain “We have extended our McHenry ski run about two miles from the Silver Lake Village down into the East Village and that goes to another new lift called Aurora and that's a fixed grip quad with our first loading carpet,” Summers said “And then we do expect to open one more in probably the next couple weeks and that's really going to service beginner skiers out of the East Village.” East Village boasts 500 new parking spaces with another 700 spots coming on next year much like those that serve the Snow Park parking lot are used to transport skiers from the East Village parking lot to the base of the ski slopes at East Village Summers says six of the 20 ski runs are open on the East Village side a mixture of both beginner and intermediate trails This season’s opening is the first phase in a series of expansion plans that will eventually double the size of the resort “We're hoping for about nine new chair lifts and 100 more ski runs next year,” she said The grand opening celebration will be at the base of Keetley Express Thursday Summers says the first 500 skiers will be treated to Deer Valley cookies Deer Valley has all but two of its chairlifts open The resort has not announced when Mayflower and Lady Morgan will start transporting skiers If IKON pass holders plan to ski Thursday, they will need to make a reservation Editor's note: The article was updated to reflect the current name of Sultan's Nose to Keetley Point “We get emotional about good food, good plates, good drinks,” says Giovanni Siracusa. “It’s not just a business for us.” Siracusa is talking about Decore an Italian restaurant he’s opening with longtime friend and first time business partner Giorgio Corletti “Everything is made with heart,” explains Corletti, from made-from-scratch pasta to the homey ambiance they hope people feel when they step through the doors into the tiny-cozy East Village space that was longtime home to one of San Diego’s most beloved bistros, Cafe Chloe “People had an attachment to that place,” says Siracusa.  who taught him to work only with “the best food Currently running the kitchen at Nado Republic in Coronado, Decore will open the second week of April. The menu will feature traditional Italian ingredients and preparation—simple, classic, and elegant. In the meantime, the pair are working on renovating the space that’s sat vacant since Cafe Chloe closed in 2018 with emerald greens and pops of gold—not casual or just sit and have a great dessert and a glass of vermouth,” he says it’s kind of like an anchor point for the community Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected] Email: [email protected] Email: [email protected]