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Ron’s sister, Kim Goldman, has said it was never about the money, but about holding Simpson accountable. After the civil judgment was handed down by the court in 1997, Simpson said he didn’t have the money to pay them. In the late 1990s, estimates about his net worth varied from $850,000 to $15.7 million. He is listed as the chief executive of a handful of California-based businesses, most of which were created in the 1970s or ’80s. OJ Simpson Enterprises reported $873,000 in sales in March, though it’s not clear where that money originated. LaVergne walked back that statement Monday, saying he was responding to “highly inflammatory” remarks made by the Goldman family’s attorney after Simpson’s death.
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Cecelia Miller, Activist and Founder of Fry Bread House, Has Died - Phoenix New Times
Cecelia Miller, Activist and Founder of Fry Bread House, Has Died.
Posted: Mon, 11 May 2020 07:00:00 GMT [source]
For the families of Nicole Brown Simpson and Ronald Goldman, it has been nearly three decades of court fights, painstaking forensic accounting, detective work and, ultimately, frustration. “Our goal is to create an understanding of what Native food is,” says Jacobs, who opened the eatery in 2008 with his former Denver University classmate Matt Chandra. And she left a legacy of fry bread that her kids will pass on, just as she did. It was passed around and passed down, all the way to Cecilia Miller.
O.J. Simpson never paid the Goldmans the millions he owed them. Can they finally collect?
A civil court jury in 1997 found Simpson liable for the deaths of his ex-wife and her friend and ordered the former football star to pay their families more than $33 million. Through the food served at Miijim, chef Bryce Stevenson hopes to tell the history of the Ojibwe people. “My mother wanted it to just be a place where Indian people, indigenous people could come here and enjoy a meal when they came into town, away from the reservation communities," Perry said. The James Beard Award, though an amazing accomplishment, did not change The Fry Bread House. It's still small, the staff is still the same, and the food is unchanged.
5 Top Frybread Spots in Greater Phoenix - Phoenix New Times
5 Top Frybread Spots in Greater Phoenix.
Posted: Fri, 28 Jan 2022 08:00:00 GMT [source]
Gastro Obscura: A Food Adventurer’s Guide
They conjure the humble home kitchens where dough crimps and flour clouds catch the light — the true spirit of pasta. This vibrantly decorated restaurant located near the Fruitvale BART Station opened in November 2022 and is run by Crystal Wahpepah, the first Native American chef to have been featured on the Food Network’s Chopped. A member of the Kickapoo Tribe of Oklahoma, Wahpepah was born and raised in the Bay Area and ran a catering business for 12 years, preparing food for tech companies like Google and Twitter, before opening her restaurant. At Wahpepah’s Kitchen, patrons can expect standout dishes like Kickapoo chili with bison and blue cornbread (perfect for the foggy, cool Bay Area weather) and bison and blue corn meatballs, served with a turnip slaw. Expect to see lots of proteins like bison, salmon, and venison—all native to the region and selected by Wahpepah to honor the Ohlone people, the original inhabitants of the Bay Area, and their diet. Mark McConnell grew up eating the crispy, honey-laced fry bread prepared by his mother, a member of the Blackfeet tribe of Montana.
And that was before March 2020, when state and national shutdowns closed restaurants and the coronavirus began devastating Indigenous communities in Arizona and nationwide. Berkeley may be the Bay Area’s hippie seat but the city itself is Ohlone territory. The original inhabitants of the Bay Area were once numerous and lived entirely off and in concert with the land. There are about 5,000 existing tribe members—including Vincent Medina and Louis Trevino, partners and founders of Cafe Ohlone, who want to revive those ancient ways.
On reservations, essential businesses and casinos have closed, cutting off crucial sources of jobs and income.
At Owamni, guests can expect modern Indigenous fare like elk choginyapi (an open-faced sandwich) served with sweet potatoes and pepitas and bison tacos wrapped with tortillas made from heirloom corn. And most recently Owmani won Best New Restaurant at the 2022 James Beard Awards. And yet the popularity of these comfort foods has kept the beloved second-generation open for decades, despite difficult odds. Like other Indigenous restaurants, The Fry Bread House has faced perpetual obstacles on top of long hours and slim margins, including poverty, racism, disproportionate health crises, and other injustices that afflict Indigenous communities.
Students at the University of Delaware studying hedgerows clogged with this and other invasive species found that 90% of caterpillars disappeared from those areas. Now, with some help from the Kansas Department of Wildlife and Parks, here are some tips for harvesting invasive species. Recently, we brought you a guide to planting native species at home, and the importance of gardening local. You may even become inspired to help local birds and butterflies by ripping out invasive shrubs to make room for the native plants their offspring need. The family received just over $132,000 of the total liability, according to a 2015 court document filed in the civil case.
Best Authentic Arizona Restaurant
The owner of Andreoli, Giovanni Scorzo, grew up in Italy's far south. The dry goods, pastries, meats and cheeses, and prepared foods he offers all reflect his link to Italy, which hits you with the smell of fresh-baked bread upon entering. Scorzo crafts all kinds of ingredients from scratch, including cured meats, cheese like mozzarella and burrata, and intricate pastries like sfogliatelle. Plated dishes include an all-star lineup of stalwarts from up and down Italy, including handmade ravioli. Slippery, the thin outer noodle soft, the fragrant fillings even softer, Scorzo's mushroom, veal, squash, and other ravioli channel the Old World.
By noon, there were a few cars in the sunny lot, which had always been full in pre-pandemic days. But by one o’clock, traffic had slowed to a drip, the odd car stopping to pick up fry bread, stew, and the ancient O’odham flatbread, ceme’t. No carp are native to North America, but four species brought over in the 1970s create particular anxiety in the Midwest because they’re outcompeting other fish species and harming mussels.
The “Tocabe Favorite” includes bison ribs cured for 24 hours before they’re glazed with a berry barbecue sauce and served with a side of fry bread—a flat, fried dough that’s a staple of Native American cuisine. Today, there are more than 570 federally recognized Native American tribes across the United States, each with their own distinct food traditions and flavor profiles. For these contemporary chefs, serving Native dishes is all about showing that the cuisine isn’t “survival food” but rather rich, diverse, and contemporary. And it’s also about supporting local communities that are often overlooked by the American mainstream. For chef Sean Sherman, founder of the Sioux Chef, uplifting local Native communities is one of his top priorities in his work.
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