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Elephind.com contains 503 items from On The Record, samples of which are listed below. All items from this newspaper title are freely available and can be searched from the search box above. You may also search the entire collection of 2,949 newspaper titles in Elephind.com.
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Page 12 [Newspaper Page] — On the Record — 1 July 2013

NTDAILY.COM JULY 2013 TEQUILA SUNRISE Jeff Doyle likes to let his tequila do the talking. BY WILLIAM A.DARNELL Jeff Doyle walked toward his new bar, eyes squinted, sweating from the 90-degree heat in cargo shorts and a t~shirt, pausing only to greet his business partner Spencer McFarling, who was busy on his hands and knees gluing a drainage pipe together. Construction workers were hurriedly finishing concrete for the side- walk leading to Mulberry Street Cantina, the fourth generation Denton duo's new bar. Doyle isn't very talkative. The self-promotion normally evident with bar owners, especially new bar owners, was decidedly absent. Doyle, Spencer and their four associates would prefer their bar do the talking. "We wanted to have a bunch of tequilas and drinks with fresh fruits," Doyle said. "Just a re- ally easy-going, chilled out place to have a drink, nothing fancy in here." The cantina will offer more than 35 kinds of tequila—bianco, reposado, anejo and super ane- jo—mescal (d...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 13 [Newspaper Page] — On the Record — 1 July 2013

Cory Hamm owns the Eskimo Hut in Denton, a liquor store chain known for selling takeout frozen daiquiris and margaritas. Photo by Zac Switzer DRIVE -THRU- DRINKS How to buy booze at a drive-thru and not get arrested. BY AUDRA STAMP Cory Hamm stands behind the counter of the only Eskimo Hut in Denton, his Rang- ers cap on and greeting everyone with a smile, knowing most visitors by name. His store is one of many in the state and is home to the chain's well known frozen to-go dai- quiris and margaritas. The franchises offer many options for those 21 and up, from beer and wine to their frozen specialties, which make up about 60 to 70 percent of the sales. Both students and full time workers stop by daily to chat with the employees and grab their favorite drink. "The hours are great. It's more relaxed and it's different every day," Hamm said. "I get to know my customers so they feel comfortable talking to me and I feel comfortable talking to them." Hamm graduated from West Texas A&M...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 14 [Newspaper Page] — On the Record — 1 July 2013

NTDAILY.COM JULY 2013 FOOD There's a lot more to your meal plan than burgers and pizza. BY Students scatter across campus, their grum- bling stomachs demanding an answer to the daily decision of where to: satisfy their hunger. For freshmen, who are required to live at resi- dent halls on campus, the high school days of a single cafeteria are over and are now faced with overwhelming food options at meal times. Bruce Hall, Kerr Hall, Mean Greens at Maple Hall, Champs at Victory Hall and West Hall each offer something different at the tables on campus. Kerr suits pasta lovers with a macaroni bar, Champs caters to athletes with carbohydrates and protein-heavy food, Bruce features fresh pasta and the widest variety of food, West offers southern homestyle meals with a Cajun flare and Mean Greens is the only 100 percent vegetarian hall on a college campus in the United States. Despite the variety in meals at each hall, opera- tions manager Shohreh Sparks said there is one thing that remain...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 15 [Newspaper Page] — On the Record — 1 July 2013

LITTLE ITALY Denton's favorite Italian eatery didn't start from the top. BY TYLER OWENS Owner Giuseppe Brownell pauses briefly while preparing for the lunch rush. Photo by Nicole Arnold Giuseppe Brownell came to the United States as an 11-year-old and brought his traditional Italian family recipes with him. After grow- ing xip in Garland, Texas, he opened his small mom and pop shop - modestly named Giuseppe's - in March 1995, and has seen it blossom into one of Denton's most beloved restaurants. "God gave me a talent and this was my talent, and I'm utilizing it the best I can," Brownell said. "Seeing people leaving with a smile and that we gave them a great product worth value is a really good feeling too." When he opened his doors, his staff was only three people, including his wife Robin. She taught during the day and worked in the evenings, and recruited her parents Marchella and Larry to wash dishes and bus tables on the weekends. Robin also earned her bachelor's and master's de...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 16 [Newspaper Page] — On the Record — 1 July 2013

NTDAILY.COM JUNE 2013 A MIXTURE OF D ^fORT -Denton does fine dining -- but you can still wear jeans.- //////// -By Renee Hansen- //////// 16 An orderly mass of hang- ing white tickets flap against metal shelves as focused eyes dart between the paper and saucepans of roasting in- gredients. Flames flare up from a nearby grill, light- ing up another cook's eyes as quail is smoked to perfection. Denton is home to all sorts of restaurants that tease the taste buds with savory, grilled flavor, but one place in particular rewards the customer for going a little outside the boxy Square. Hannah's Off the Square sits on the corner at 111 Mul- berry St., and with its charming courtyard and luxuri- ous dining room, it's often perceived as high-end din- ing. But Executive Chef Sheena Croft prefers another term - "upscale comfort food." "There was a time whenever we first Started out that I think we were trying to be everything to everyone," Croft said. "And at some point we just decided you can...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 17 [Newspaper Page] — On the Record — 1 July 2013

ON THE RECORD FOOD EDITION On the left, Executive Chef Sheena Croft prepares a creme brulee at Hannah's Off The Square. Photo by Nicole Arnold Hannah's into a blend of Southern and island cook- ing. The style was formed from Croft's native roots in White Springs, Fla. where her dad fed his appetite for fishing. He'd take his wife and two daughters Out with him, where Croft started realizing her pas- sion for feeding appetites, Croft was not much of a fisherman like the rest of her family, so she found an outlet for her cooking at a local restaurant. While her family hit the open water, Croft said she learned to marinate, baste and season from the store's owner, Martha. It was here that Croft got her first taste of what the locals like to call "Flaribbean" style cooking. The staples of this style are chicken, fish and pork, combined with plenty of fresh fruit and spices. However, transferring this to a Denton-centered menu has created a bit of a challenge for Croft be- cause Hannah's...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 18 [Newspaper Page] — On the Record — 1 July 2013

THEVENUEDENTON.COM 940.565.9376 1407 BERNARD STREET DENTON, TX 76201 * Shuttle, Bike or Walk to UNT New Sand Volleyball Court Amazing Outdoor Kitchen * FREE Wireless Internet Washer & Dryer Included Resort Style Pool * Beautiful Hardwood Plank Flooring * Brand New Sports Court I * Newly Renovated Apartments * Modern Lounge with Flatscreen TVs * Outdoor TV and Fireplace * New Tanning Bed * FREE Extended Cable * New Gated Community * 24 Hour Fitness Center TEXT MEANGREEN TO 47464 FOR INFO KEYWORD: THEVENUEDENTON

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 19 [Newspaper Page] — On the Record — 1 July 2013

i.1^1 «f ' SJSL: p % IP liP ■> \ L a8WS'.< nene Murphy sat shaded by an umbrella in Denton County Historical Park, j eating her lunch. She had pizza, but it was unlike any other pizza she'd eaten before. It was Fire in the Hole's special that week, a pizza with raspberry, bacon, onions and chipotle preserves for sauce, producing a pizza that is sweet from the inside. "They always have one 'different' pizza each week," Murphy said. "They put blackberries on their pizza, all kinds of interesting stuff" Murphy, who works in UNT's computer sci- ence and engineering department, has been a regular at the Denton Community Market for three years. Depending on the day, she is one of 500-1,000 people who attend. The market, which started in 2009, opens ev- ery Saturday as a nexus of local, original foods and products. This particular Saturday, Murphy had come for the second time for lunch after Behind-the-scenes of the Denton Community Market BY joining her daughter, a UNT student, for ...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 20 [Newspaper Page] — On the Record — 1 July 2013

ON THE RECORD FOOD EDITION Left, Denton Backyard Farms Matt Gorham and An- drea Buxton offer a GMO-free variety of veggies at the Denton Community Market. Photo by Valerie Turner While Trice coordinates with vendors, Oppen- heim coordinates with the city. She meets with city officials and makes sure all ordinances are followed. Oppenheim said the market's growth in popu- larity over recent years is leading to growth in the market's infrastructure. Currently, Oppen- heim is working on getting the market official nonprofit status, accepting food stamps and try- ing to extend the market's season into December. "Vendors wanted us to be here into the Christ- mas shopping," she said, "Normally we would end in October." While there aren't any plans in place, Oppen- heim said the long-term goal would be indoor outdoor facilities with permanent restrooms and greater refrigeration capabilities. "That'll take a lot of time and a lot of money," she said. "There's a growing demand, so I think it...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 21 [Newspaper Page] — On the Record — 1 July 2013

NTDAILY.COM JULY 2013 GROW OP Meet a few local bands that get your feet tapping. BY NADIA HILL Cardo's Farm Project was founded by Aman- da Austin - UNT visual arts alum - and Daniel Moon - a New 'York native - in 2010, as a way to sustain themselves and sell lo- cally grown produce to the Denton community. "Food is supposed to be something that pro- vides you with energy and be the building blocks of your body. It should not contain things or ele- ments that are bad for you," co-founder Daniel Moon said. "So in its most basic state, food is something very special. It shouldn't be laden with poisons." Moon helped establish the farm's infrastruc- ture and now lives in his hometown of Putnam Valley, New York. Marie DeNoon is the current farm manager. DeNoon and Austin coordinate selling fruits and vegetables to Denton restaurants, as well as their community supported agriculture program. The CSA provides 10 weeks of harvest for 34 families. Volunteers weigh the total harvest each week...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 22 [Newspaper Page] — On the Record — 1 July 2013

COME AND EXPERIENCE FOR YOURSELF WHAT WE MEAN WHEN WE SA Y, CRQ$5TIM8Efc$CHURCH,ORG

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 23 [Newspaper Page] — On the Record — 1 July 2013

NTDAILY.COM JULY 2013 KEEPING IT FRESH BY CARINO AQUINO Want fresh, cheap produce but don't know where to go? These retailers shared where they source their food and how they display it. Target Providing good quality items and a larger variety of name brands, Target takes pride in their cus- tomer service and product availability. "We try to take care of our guests and listen to the community" shift manager Anthony Smith said. Off Loop 288 and the only location in Den- ton, Target offers everything you would need in a grocery section. They used to wait days for ship- ments but now receive orders within 24 hours because of a new distribution center in town. This means their imported products and fresher items are available much faster. "We used to have our distribution center in Fort Worth," Smith said. "But with the new loca- tion in Denton, we receive everything very fast. So that's not really a weakness anymore." Ken's Produce A brick-and-mortar veggie stand, Ken's Produce provide...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 24 [Newspaper Page] — On the Record — 1 July 2013

ON THE RECORD FOOD EDITION OFF TWO EIGHTY This local food blog keeps Denton drooling. I % J TWO EIGHTY ATE BY When studio art seniors Mariah Tyler and Chase Kahn met in class, it was obvious they shared a passion for cre- ativity and aesthetics. But since their friendship began, another has emerged ~ their passion for food. Both students enjoy finding Denton's original, local foods, and Feb. i, they launched off288.com, a website chronicling their search for the restaurants that make Denton special. "I think the main thing between Chase and I is we're not into big chain places," Tyler said. "We just wanted to sort of blog our experiences eat- ing out in Denton." The blog has seen large success in its four months of life, with nearly 150 Twitter followers, more than 100 Facebook likes and offers to write for other established food journals. "I start noticing more things like the decor," Kahn said. "I would say Fm definitely attracted to places that have this authentic, unique feel to...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 25 [Newspaper Page] — On the Record — 1 July 2013

NTDAILY.COM JULY 2013 KEEP ON TRUCKIN' The secret life of a food truck owner BY MICHAEL FELDER Behind the recent food truck craze are the passionate foodies who create, bake and serve delicious eats. Meet some of Dallas and Denton's most talked about trucks. LEE MALONE'S leemalones.com Dawson Cook started his own food truck more than two years ago based on his love affair with all things food. What led you to want to operate your own food truck? Cook: I wanted to do something that involved food because I really enjoy everything about it. Not just cooking, not just eating -1 really like the idea that it is something that you put into your body that nourishes you and is from the place we are all born, Earth. That made me sound like a hippie, but whatever. I think it's cool to be able to trace back what you eat to where it was grown and lived. What drives you to want to come back to this every day? Cook: The people that eat at Lee Malone's. I put in probably 14-hour days, from prepping...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 26 [Newspaper Page] — On the Record — 1 July 2013

ON THE RECORD FOOD EDITION TUTTA'S PIZZA tuttaspizza.com/tourdates Jeremy Scott decided to turn his brick-and- mortar concept into a rolling feast of pizza after finding a location proved to be too much of a hassle. He says that the rest is history. Tell me about your day-to-day. What does your schedule look like? Scott: I wear a lot of different hats. I usually end up being a mechanic, a plumber, a cook and an HR person. My schedule usually has me up and shopping for our select meats to smoke, then down to the commissary to get the over night smoke going. Then Monday is usually a prep day, unless we have a gig, and then we are usually prepping, doing dough, and cleaning all week in between events and doing events. It's amazing I get any of it done with any real degree of completeness. Somehow it happens though. Do you do everything else yourself? Scott: I currently have five people working for me. It is a necessity for what I do to have able- bodied, able-minded people that take pr...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 27 [Newspaper Page] — On the Record — 1 July 2013

TRiS is not jjOSt jyood Premium line of 100% Black Angus Beef Burgers Hand-Breaded Chicken Tenders™ battered and fried right on the premises t Made from Scratch Biscuits™ rolled, cut and baked fresh every morning ...OIL is it? 1707 South Loop 288 • Denton, TX © 2013 Carl Karcher Enterprises LLC All rights reserved.

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 28 [Newspaper Page] — On the Record — 1 July 2013

ON THE RECORD FOOD EDITION BARBECUE REVIEWS OLD HOUSE BBQ RUDY'S BY JP LUGO With summer comes the time for pulling out the grill for a good barbecue, but if you prefer to go out and grab your food from a restaurant, Old House BBQ is a good option for those around campus. It has a patriotic theme, and with so much red, white and blue it's inescapable. The dimly lit environment with only one worker present has the vibe of a restaurant you would find in a tiny Texas town after driving across the state. The restaurant seems to be one of the forgot- ten areas near UNT, since it blends right in be- tween the more recognizable establishments like Rockin' Rodeo and Biryani Point Indian Cuisine. It doesn't see much traffic, so you'll probably find yourself to be one of the few people in there. Prices are pretty reasonable, with plates start- ing at $7.99 and with additional meat available for Si each. The food doesn't have any distinguishing flavor and that may be what sends customers to tes...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 29 [Newspaper Page] — On the Record — 1 July 2013

NTDAILY.COM JULY 2013 BOTTOMS UP DENTON LOKES ALCOHOL... LUCKY LOU'S By William A. Darnell Lucky Lou's stinks — it reeks of beer, well liquor and vomit. During the day when the patio area is free, enjoying one of the dozens of craft beers Lou's offers is quite nice. Every Thursday Friday Saturday and Sunday though, there's a line 30 to 40 people long to get into Lou's and once inside, with every inch of the bar packed, the atmosphere is almost unbearable. But Lou's is a Denton landmark, the first favorite bar of newly minted of-age drinkers every semester. OAK STREET DRAFTHOUSE AND COCKTAIL PARLOR By Audra Stamp Inspired by the Rainey Street Historic District in Aus- tin, Oak Street Draft House is located in the third old- est house in Denton, clocking 127 years old, owner John Williams said. The outside wrap-around porch and old style couches inside add to the 19th century style home. But every day anyone from college students to business men swing by to grab their favorite brew. T...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 30 [Newspaper Page] — On the Record — 1 July 2013

ON THE RECORD FOOD EDITION BUT WHERE ARE THE BEST PLACES TO GET A DRINK? TREE HOUSE BAR & GRILL By Obed Manuel Tree House Bar & Grill epitomizes what being the new kid on the block is all about after opening its doors in January. In almost pristine condition and with the same vibe as nearby dive-y bars, this two-story, formerly abandoned home boasts a bar on each level to showcase its 30-plus selection of beers. The kitchen serves up a variety of tasty finger foods, sandwiches and custom- built burgers. Tree House owner Grant McGuire said what sets the bar apart from the local bar scene is its cleanliness and the management's aim to give the col- lege mentality an upscale twist. Treehouse Bar & Grill is the place to go for good food and drinks without hav- ing to worry about the stench of cigarette smoke. ABBEY UNDERGROUND By Obed Manuel This English pub-style tavern sits directly under Ab- bey Inn Restaurant and Pub on Denton Square and was founded in 2010. Local acts r...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
Page 31 [Newspaper Page] — On the Record — 1 July 2013

NTDAILY.COM JULY 2013 yf'k is Im Gardening blogger Izamarie Erskine waters plants in her urban garden. Photo by Nicole Arnold Erskine washes blueberries. Photo by Alice Hale HOW TO: HEALTHY LIVING Create a healthy lifestyle right at home. BY JAMES CLAY How to Start An Urban Garden Learn how to create your own food-producing garden of any size from local blogger Izama- rie Erskine from "The Sophisticated Organic." Green thumbs not required. First, figure out how much space you can al- lot for a raised bed. Once you have the measure- ments Erskine suggests going to Lowe's Home & Garden department and they will set you up with how much wood you need to construct the bed, which will keep impurities out of your gar- den such as weeds. It can be as small or as large as you need it to be. Hapi-Gro's 40-pound bags of cow manure and organic compost will supply the proper nutrients for your plants. Then, mix them together with a rake and pour them in your newly constructed raised bed. "I ...

Publication Title: On The Record
Source: The Portal to Texas History
Country/State of Publication: Texas, United States
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