South Platte Independent 1224

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December 24, 2020

ARAPAHOE COUNTY, COLORADO

A publication of

SouthPlatteIndependent.net

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

VOLUME 76 | ISSUE 10

Littleton council rezones downtown City-owned housing facility for seniors still leaves unsettled issues BY DAVID GILBERT DGILBERT@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.”

Littleton City Council unanimously approved a rezoning of the downtown neighborhood at its Dec. 15 meeting, condensing a hodgepodge of zoning districts into a series of “character areas” meant to provide a more cohesive approach to land use. What the rezoning means for Geneva Village — a city-owned, rentrestricted senior housing facility near city hall — remains murky. The rezoning formally completes a high-profile step in the Unified Land Use Code, a multi-year effort to rebuild the city’s land use codes from the ground up. The rezoning affects the “downtown football,” a 180-acre area bounded by Church Street on the south, Santa Fe Drive on the west, Belleview Avenue on the north, and the railroad tracks on the east. Home to Historic Downtown Littleton, the area is the city’s oldest neighborhood and has been the site of massive redevelopment in the past decade.

SEE BREAD, P6

SEE COUNCIL, P8

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

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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,


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