MONDAY, NOVEMBER 24, 2014
MY WRITE SEE PAGE 4
Volume 14 Issue 10
Santa Monica Daily Press We have you covered
THE EATING ISSUE
Outdoor fitness trainer ordinance Fill your table with a great reduced complaints Changes proposed BY DAVID MARK SIMPSON Daily Press Staff Writer
PALISADES PARK After 10 months of enforcement, city officials say the controversial ordinance that restricts the usage of public parks for outdoor fitness training had its intended effect but could use some tweaks. They proposed some changes to the ordinance - a one-year pilot program that expires in January - including a move toward revenue-based fees for trainers, rather than a flat rate. The Recreation and Parks Commission recommended that council keep the flat fees but charge additional fees for those who exceed the base rate. The commission reviewed the ordinance on Thursday. “I think our commission comes down solidly on the fact that revenue is not our first and foremost concern,” said Recreation and Parks Chair Phil Brock. “Our first and foremost concern is not only the landscape and preservation of our parks but also limiting any type of private commercial ven-
tures in public parks. So we felt that the experimental program actually worked well. It lessened the impact from the trainers, especially in Palisades Park.” January through September, there were 5,388 fitness training hours logged at the parks with more than 2,000 of those hours at Palisades Park. Trainers had initially said that annual fees at Palisades Park, which ranged from $2,700 for small groups to $8,100 for large groups, were too high and effectively banned training at that park. City officials note that there was no limit on the number of trainers who could work under a single permit, so while there were 26 permits approved this year, there were, at times, 74 trainers working in the parks. City officials recommend capping that at five trainers per permit, plus the person who takes out the permit. They also recommend doing away with the flat rate and charging trainers a percentage of their revenues. At Palisades Park, it would be 15 percent of the annual revenues. At Reed Park, which has become a hangout for the homeless, the rate would be 5 percent of revenues. At all the other parks and the beach, the rate
would be 10 percent of the revenues. “Seven permit holders voluntarily provided their gross revenue information to
stuffing
Mark Becker, Operating Partner/General Manager at Areal Restaurant grew up in the very small town of Libby, Montana where Thanksgiving was a serious family tradition. He shares one of his family’s favorite recipes and his thoughts on the holiday. What does Thanksgiving mean to you? Thanksgiving is a time for sharing and above all else to give thanks for this wonderful life we have. It is a time for family and friends to get together to share stories, take a break from our busy lives and above all else eat. My earliest memories of thanksgiving were of my mom getting up before everyone else to put the turkey in the oven. By the time everyone else was up our house was already filled with the warm, savory aroma of the roasting bird. Although the Turkey always seems to take center stage I loved all the side dishes. I couldn’t wait to pile my plate with all the different sides and then mix them all together.
Matthew Hall matt@smdp.com
FITNESS RULES: Signs inform trainers of the rules for using public parks.
SEE TRAIN PAGE 6
Ingo’s Tasty Diner to replace Callahan’s, JiRaffe closing BY DAVID MARK SIMPSON Daily Press Staff Writer
WILSHIRE BLVD With Callahan’s scheduled to close on New Year’s Eve, building owners are moving forward with their plans for a farm-to-table diner and a restoration of the 58-year-old building. Ingo’s Tasty Diner got its alcohol permits earlier this year - though it won’t have a bar - and its design proposal easily passed the Architectural Review Board (ARB) last week. Building owner and restaurateur Bob Lynn told the ARB that he believes it will be the first farm-to-table diner in the area. Lynn plans to add the building to
Why is this recipe a good fit for thanksgiving? Some of my fondest moments were the times spent in the kitchen helping my Mom and Grandma make all the wonderful side dishes. My grandma would separate the giblets and slow cooked them for hours to prepare them for the gravy. My mom made this fruit salad that was more dessert than fruit but I just loved it. She would mix fruit cocktail with fresh cut bananas, shredded coconut and freshly whipped cream simple but great for kids. As a father with kids of my own I have tried to keep all the traditional dishes I learned from cooking with my family and developed them so they’ve become our own traditions. Thanksgiving dinner wouldn’t be complete without our signature Candied Yams with Walnuts or the rustic Mashed Red Potatoes with the skins on like Mom always made them, and the stuffing. The Stuffing is serious business
Matthew Hall matt@smdp.com
SEE FOOD PAGE 3
Gary Limjap (310) 586-0339 In today’s real estate climate ...
Experience counts! garylimjap@gmail.com www.garylimjap.com
SEE RECIPE PAGE 6
CLOSING: The Callahan’s Diner on Wilshire is due to be replaced by a farm to table concept.
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