Englewood Herald 1224

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December 24, 2020

ARAPAHOE COUNTY, COLORADO

A publication of

EnglewoodHerald.net

VOLUME 100 | ISSUE 44

‘Downtown authority’ needs plan to launch Officials must regroup on funding to economically boost city’s core BY ELLIS ARNOLD EARNOLD@COLORADOCOMMUNITYMEDIA.COM

water and yeast. Home baking exploded this spring during the early days of COVID-19 shutdowns, with flour and yeast flying off shelves as fast as toilet paper. Klann said she thinks that had to do with a renewed focus on personal skills when people are cooped up. “Bread is aspirational,” she said. “Lots of people say someday they’d like to learn French, or play the piano, or learn to bake. Suddenly people had time for things. Everything takes longer this year, and bread fits right in with that.”

A month after Englewood voters approved the creation of a body that would work to economically boost Englewood’s CityCenter, traditional Broadway downtown and medical areas — but turned down some of the tax and debt ballot questions that would fund the body — city officials released options the city council could consider to ensure the plan to boost downtown gets off the ground. Property owners, residents and business owners within the proposed “downtown” district voted on ballot questions in the Nov. 3 election on whether to create a downtown development authority, a body that would attempt to attract more economic activity to the proposed district. The district that the downtown authority would work to revitalize includes the following areas: • The Englewood CityCenter shopping development, roughly from South Santa Fe Drive to South Elati Street. • The South Broadway area between Elati and Sherman streets.

SEE BREAD, P8

SEE DOWNTOWN, P6

At Trompeau Bakery in Englewood, head bread baker Rande Smith, second from left, said good ingredients make for good PHOTO BY DAVID GILBERT bread, but so does practice.

How to elevate your baking game Making bread at a mile high can be tricky, but with experience comes wisdom BY DAVID GILBERT DGILBERT@COLORADOCOMMUNITYMEDIA.COM

Nothing brightens a home quite like the warmth and smell of baking bread, but life at a mile high means baking the perfect loaf can get a bit tricky. “High-altitude baking is definitely a skill that takes time to develop,” said Chelly Klann, the

founder of the Good Food Project, Project Bake and Edible Revolution — a trio of Denver-area nonprofits dedicated to teaching kids and adults the finer points of cooking and baking. But before understanding how to bake at high elevation, Klann said bakers should understand bread in general. “Bread is a whole zen experience,” she said. “You can’t rush it. Cooking is an art — you just throw stuff in a pan and taste it as you go — but baking is both an art and a science.” Bread is also “the purest food,” Klann said, built on just flour, salt,

INSIDE: VOICES: PAGE 12 | CALENDAR: PAGE 11 | SPORTS: PAGE 23


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