And so the automaker shift from sedans to small SUV-type vehicles could pay off in a big way as drivers grow older and learn to appreciate seats that are easier to slip into than low-slung cars or traditional taller SUVs and pickups.
“Pizza makes perfect sense for a lot of restaurant groups, and even first-time restaurant openers, because what you have is a product that has pretty great margins,” Pinello said. “You can make pizza for pretty cheap. That appeals to restaurant owners and operators that have operated fine-dining restaurants before. They’re thinking, ‘Wow, the margins on pizza are amazing. It’s really profitable. And since we know how to run restaurants already, why not dive into it?’”
The natural foods store at 9137 E. 71st St. closed earlier this year. It still has a location at 3126 S. Harvard Ave.
In the late 2000s, Jeff Smart found himself stranded in a pizza wilderness. The one-time chef and caterer had temporarily switched careers and was working in construction in Belize. The pizza offerings in the Central American country were not cutting it for the Watertown native, who had been eating at Pepe’s since, in his own words, “before I had teeth.”
These days, like most of us, Wilcox just wants to eat pizza. And he does, splicing and mutating dough recipes he’d honed as the sous chef at Travis Lett’s iconic Gjelina out in Venice to create a unique style of pie. Unlike Swemle, who had no baking aspirations outside of learning how to make sourdough, Wilcox is an accomplished baker whose sensibilities hew closer to Silverton’s bread-forward style of pizzamaking. Wilcox has developed a dough recipe incorporating stone-ground native California wheat; it develops characteristics of a French baguette or boule after baking. The best example of Wilcox’s methodology can be seen in the simplest pizza on the menu, the marinara. It’s got three ingredients on top: tomato, garlic, oregano. But that’s where Wilcox demonstrates his sleight of hand. The tomato, sourced from a farmer friend in Paso Robles, is slowly cooked in olive oil and its own juices for five hours at 200 degrees, allowing the flavors to concentrate without losing any brightness; the garlic is from a farm 10 miles from the tomato source. Everything is as local and seasonal as possible, as one would expect from a boutique restaurant in 2018. The marinara’s simplicity highlights the fact that the crust not only stands up to the toppings, it’s the centerpiece.
If powerlift recliners don’t appeal to your dad, another option to consider is a Risedale chair. These are open-legged, wing back chairs that are different from lift recliners because only the seat cushion lifts instead of the whole chair. Sold by Carex Health Brands, the Risedale costs $725.
Seat width has an immediate effect on comfort, but is less of a safety issue than seat pitch. This is the space between one seat row and another, measured from the top of one seatback to the next. Pitch is far more critical in the way it affects how fast passengers can get out of a cabin in an emergency because it restricts the initial movement out of a row of seats into the aisle. And yet airlines wanting to cram in more rows of coach seats are intent on reducing pitch to a degree never seen before.
That space has been meanly designed. And now, this summer, it is getting meaner, if that were possible.
Adjust the driver’s seat, steering wheelCars manufactured with modern technology come with features of adjusting not only the driver’s seatbelt but the steering wheel too. These adjustments are mainly to enable you improve or adjust to a height you are comfortable to drive with proper vision of the edge of the car, both at the rear and the front.
Each of the final 28 poll results in the tossup districts was within the margin of error, and 20 of the 28 were within two percentage points, a margin that pales in comparison with the typical measurement error in a poll.
“Stihl is a strong and independent company on a very sound financial footing – 100 per cent family-owned and thus long-term oriented.
Fresh FacesFilmmaker Lodge, 550 Main St., second floor, 2:15-3:30 p.m. The subject is the next generation at this panel featuring Dominique Fishback (Night Comes On), Kelvin Harrison Jr. (Assassination Nation; Monster; Monsters and Men), Hari Nef (Assassination Nation) and Rachelle Vinberg (Skate Kitchen).
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