Northside News
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Construction Advisory? Not for Butternut Street Bridge |
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Written by Clare Rauch
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Thursday, September 02, 2010 |
 In case you haven't been driving down Butternut out of habit now and haven't seen, the Butternut Street bridge is open and ready for use. The Department of Transportation project began in January and finished yesterday afternoon. If you're like me it might take a moment to get out of the habit of taking the Catawba Street bridge to cross I-81, or North State Street to get downtown, and reacquainting yourself with the convenience of having the bridge operational, but I don't think the bridge will suffer from neglect. Soon enough having to redirect someone along a more complicated route will be all but a memory.
To read the coverage on the opening at News Channel 9 WSYR click here.
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Northside Plays Part in Citywide Performance |
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Written by Sara Miller
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Monday, August 30, 2010 |
 Open Hand Theater, Syracuse Stage and Imagining America (IA) will present a free spectacular performance on Saturday, Sept.11, at 2 p.m. on the green in front of the Milton J. Rubenstein Museum of Science & Technology (MOST) in downtown Syracuse.
Titled “Art-in-Motion,” this giant puppet performance created about the City of Syracuse features the work of neighborhood activists, artists and children from the Near Westside, the South Side, Eastwood and the North Side. Artists as diverse as painter Juan Cruz, director Jose Miguel Hernandez, puppeteer Geoffrey Navias and theater artist/clown Lauren Unbekant have worked with more than 100 volunteers and children to create this citywide performance as great entertainment for families and people of all ages.
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Sitting on Top of the World |
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Written by Clare Rauch
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Friday, August 27, 2010 |
 For the past few days, the Northside has had some visitors from the Hill. Six incoming SU Freshman toured Northside businesses and restaurants, while painting the town a variety of colors. In service to the community, the students painted a mural of the world in Highland Park, where a new playground was built just last year. Not only does the brightly painted map cheer the aesthetics of the asphalt, but it can be used as an educational tool for community children and organizations. The SU students worked in collaboration with the Northside Collaboratory to finish the piece in a short amount of time, so if you have the time, check out their excellent handy-work. Neighborhood children and a group of elementary aged children from the CYO have already explored the map, playing color games. Thanks to these young women and their pre-orientation leaders Stasya Panova, Kayleigh Burgess, Sara Caliva, and Lynnette Bruce of the Northside Collaboratory, for making our corner of the world a little bit brighter.
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St. Joe's Appoints Executive Chef |
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Written by St. Joseph's Hospital Health Center
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Thursday, August 26, 2010 |
 St. Joseph’s Hospital Health Center today announced the addition of a Certified Executive Chef to its nutritional services team. Jeffrey S. Mitchell, CEC, occupies the newly created position at St. Joseph’s, and is the only Certified Executive Chef at a Syracuse hospital.
Chef Mitchell will focus on improving patient food quality and presentation standards, implementation of an exhibition cooking station in the hospital cafeteria, catering, and assisting with the transition to a new kitchen and room service model at St. Joseph’s.
“This is an exciting step in our quest to provide the highest level of quality and service possible to our patients,” said James Nicolosi, RD, director of nutritional services for St. Joseph’s. “Chef Mitchell’s talents will be instrumental in helping us move to the next level of room service for all patients, and will help us expand our offerings and further improve our customers’ experience in our hospital cafeteria.”
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New Times is Hungry for the Northside |
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Written by Clare Rauch
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Thursday, August 19, 2010 |
 The Syracuse New Times recently featured an article celebrating local fare throughout the Syracuse area, highlighting Hawley-Green's own Sparky Town and friend of Northside businesses, Syracuse First's Chris Fowler. Read the article by clicking the link below.
Ever travel to Baltimore for one of Maryland’s famed crab cakes? Or down south for some authentic barbecue? Maybe even to Italy for the freshest, most delicious pasta you’ll ever eat? If the answer is yes, you know there’s no shame in going great distances for fantastic food. But what about the other way around?
Head to a national chain restaurant and chances are, your dinner has traveled 3,000-plus miles before hitting your plate. To prepare for the journey, your vegetables were likely sprayed with chemicals, your meat injected with hormones and other preservatives. The food was then packed onto a gas-guzzling truck, possibly for a cross-country trip that took several days or even weeks. Oh, and when your bill comes, expect your money to travel as well, so it can be used to support big-box warehouses and distributors—with only a tiny fraction staying in good ol’ Central New York.
Click here to read the rest of the article by Mary Murphy on the New Times website.
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