INSIDE THE APRIL 2024 ISSUE: Take a Tea Break at Moussetache Café p. 3 Prescott Valley Councilmember Creates Storybook World p. 4
Raggedy Ann Charms All Ages from Camp Verde p. 8 Arizona Photographer Reveals Glen Canyon Before the Dam p. 10
Scammers Continue to Fool Residents p. 6
Community Profile: Matthew Joseph Moves Mules, Supplies through Grand Canyon p. 12
Historic Hotel Adds Lobby Bar Hotel St. Michael invites guests in with a nod to Prescott’s past
and starting with Hotel St. Michael’s Lobby Bar at the northern end on the 100 block of South Montezuma Street. The Lobby Bar is a calm, spacious room with enough easy chairs and By Peter Corbett, QCBN sofas for 60 guests and still some elbow room. Quiet conversation is a eading south from Gurley Street, there’s no risk of going virtue here. Daylight streams in from tall, arched windows and contempothirsty on Prescott’s famous Whiskey Row, which boasts a handful rary chandeliers cast soft light on the room in the evening. of lively watering holes down the The walls are adorned with block: Matt’s Saloon, The Palace, Jersey Lilly’s, 1881 Spirits, the Bird Cage, exhibits of Prescott’s past, including
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rodeo posters, political memorabilia of Sen. Barry Goldwater and images of two Hollywood cowboys with ties to Prescott – Tom Mix and Steve McQueen as Junior Bonner. Brad Courtney, a Prescott historian, said he has enjoyed several visits to the Lobby Bar. “There is a lot of room and as far as hanging with friends, you can actually talk without having to practically yell,” Courtney said. “All in all, I think it is the best thing along the Row now, and I hope it catches on.”
The Lobby Bar’s cocktail menu features a St. Michael Old Fashioned, Blood Orange Margarita and Hemingway Daiquiri. Craft beer choices include two lagers and an IPA. A short wine list has chardonnay, cabernet, sauvignon blanc, pinot noir, pinot grigio and a red blend. It’s served by the glass or bottle. Hotel St. Michael General Manager Regina Kilmer said the Lobby Bar is now open seven days a week after opening in December in the hotel’s former banquet room. Business has
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Grand Canyon Railway Recognized for Green Practices Historic train nicknamed ‘French Fry Express’
Grand Canyon Railway’s steam locomotive moves along the South Rim. Photo by Peter Corbett
April 2024 | Issue 4 Volume 12
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By Peter Corbett, QCBN
he Grand Canyon Railway is a heritage railroad thats carries passengers between Williams and the Grand Canyon every day over a historic route in place since 1901. But today, the railway is being recognized for something new – its green practices. Grand Canyon Railway “is a community asset that is treasured by so many,” said Greater Flagstaff Chamber of Commerce President and CEO Julie Pastrick, adding that not everyone is aware of the company’s environmental values. It starts with Grand Canyon Railway reducing automobile traffic and emissions at Grand Canyon National Park. “By our numbers, it always fluctuates, but we believe we keep approximately 60,000 vehicles out of the national park by folks instead taking
our train to Grand Canyon,” said Sam Langner, Grand Canyon Railway community relations manager. The Railway, owned and operated by the Xanterra Travel Collection, also retrofitted its steam locomotive in 2009 to operate on a mix of recycled vegetable oil and diesel fuel. The oil is collected from Xanterra’s restaurants at Grand Canyon and Williams. The mixture is 40% to 50% cleaner burning than diesel fuel alone and the 1930 locomotive’s exhaust has an aroma of French fries, earning it the nickname French Fry Express. “Wherever that idea came from, it’s just brilliant,” Pastrick said. The next big idea for Grand Canyon Railway is studying the feasibility of converting a diesel-electric locomotive to a regenerative battery locomotive. Regenerative battery technology allows a recharge of the locomotive batteries from the braking systems while the train is traveling downhill, according to Grand Canyon Railway General Manager Jeff D’Arpa. Continued on page 35