The first gas engine automobile rolled into New Haven on Nov. 23, or thereabouts, back in 1896.
That’s part of the discussion on a special three-party Thanksgiving episode of WNHH radio’s This Day In New Haven History.”
As you consider walking, biking, flying, or, yes, probably driving to see the relatives for the holiday, click on or download the above audio to hear how the newfangled “man-maiming combination of steel and gasoline odor is to take the place of the noble animal that is not only admired but loved by humanity.”
Claire Criscuolo is serving her traditional Thanksgiving meal again this year—not turkey, but stuffed acorn squash. And as always, she’ll give thanks to what she learned from her mother: vegetables will cure any ailment.
Every November for 19 years, studio potter and teacher Margie Haggerty has changed up her routine just a little bit. She still spends time in the studio and at the wheel, hands wet and shiny with clay. The glazes that she cooks up and tempers for students don’t vary all that much. And several nights a week, she still prioritizes what she calls “the business end of things” for classes at Creative Arts Workshop (CAW), where she has worked a second job for almost 20 years.
Sitting at a quiet table in Westville’s Manjares Cafe, architect Eric Epstein found the perfect prescription for his long day of demolition work and fierce hunger in a hearty bowl of sancocho moca — a corn on the cob stew of plantain, yucca, chicken, beef, pork, and mixed vegetables, into which he toppled a scoop of fluffy white rice.
Today’s programs on WNHH radio covered the state and country’s continuing debate over Syrian refugees, quality of life for New Haven police officers, some apple cider-based shenanigans, and a look into small business ownership in New Haven. And one panelist called for a resistance action to a presidential candidate’s latest anti-Muslim remarks.
Zarko Stojanovski was beaming as Tropical Smoothie Café at 15 Dixwell Ave. flooded with city and Yale officials and press — in addition to its usual clientele — for the store’s official grand opening on Tuesday.
Two expertly cut slices of house breaded chicken cutlet were submerged in the deep frier. A handful of bacon sizzled on the frying pan as Mario Minor, a veteran chef at Zoi’s, sliced through a hard roll with practiced ease.