Second Look: I answer your questions on the Greenway, breweries, immigrants and more

Published on Wednesday, 21 August 2019 18:59
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Q. In a recent column you wrote that the Greenway project was to be concluded, but it didn’t read that way.

A. The headline was misleading and again I assume nothing will be discussed in public until the end of 2019. It’s up to Meridian to make the next move.

Q. Will Dawn Miceli’s decision not to run for re-election hurt the Democratic Party’s quest for another two years of power?

A. Based on her past popularity, the answer is obvious. Miceli is seen everywhere and although she is not a true politician, she gets her votes with personality and wit, and by getting involved with projects where she volunteers her time. Democrats have recruited Val DePaolo to virtually compensate for Dawn’s departure. Miceli is a charmer, polite and very cordial. Democrats will face a strong GOP slate even without Mike Riccio. The departure of Republicans Cheryl Loundsbury and Ed Pocock III provided the Democrats with a plurality two years ago.

Q. What’s your opinion of so many beer breweries in town and across the state?

A. The hot concept of IPA beers is like the disco era in the late 1970s and ’80s. Presently, this fascination with breweries is strong and appears to give traditional bars a run for the public’s money. Like disco, the popularity could be short-lived. And too many breweries will hurt their industry like Happy Hours of the past. When Happy Hours were initiated by bars in the late 1970s, patrons lavished the prices no matter what the hours, but eventually bars couldn’t afford to not keep extended hours. Today, very few promote Happy Hours to entice a small numbers of patrons. Bottled beers are presently second fiddles to draft beer. Breweries are going to be a challenge to traditional bars.

Q. Your late father’s Italian restaurant made great apizzas. Why isn’t there a recipe that so many have asked about?

A. The Popular enjoyed decades of thick apizza with fresh toppings and tasty sauce, but all were made by Italian relatives who used their own creation even though the dough was made daily and the sauce was regarded as a native Italian blend.

Therefore, no so-called recipe was necessary and there was no portion control with toppings as my father allowed the Italian women to put the toppings on the pies according to their liking. Selling good apizza at a reasonable price means good patron satisfaction and repeat orders.

Q. Why are the roads so bumpy on West Center near Liberty St. and High St. from the YMCA to North Main?

A. You are experiencing ripples in the asphalt, not bumps. Over the years hot weather creates these ripples that, if not taken care of, will result in spilling your coffee while driving. These two sections have not been resurfaced for years.

Q. Did the late town manager John Weichsel ever worry about being fired?

A. Not at all. His comment was, “all I have to do is keep five people on the town council happy.” Obviously five would have been the majority, thus keeping John content for 44 years. Weichsel’s job was never seriously at risk.

Q. What is going on with construction at Jude Lane and West Street?

A. After years of noticing the huge increase in traffic and cars jamming up on West St. due to cars trying to turn onto Jude Lane, the town and state agreed to make more land accessible to drivers to continue moving and allowed for more site lines. There are an average of 32,000 cars a day traveling the road that leads to I-84 and Bristol.

Q. Another parcel of commercial land is being made available for purchase of West Street?

A. Yes, and this parcel is south of Curtis Street, indicating that investors are moving south towards Spring St. that will further congest an already traffic-infested West Street.

Posted in The Bristol Press, Southington Herald on Wednesday, 21 August 2019 18:59. Updated: Wednesday, 21 August 2019 19:01.