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The Brown and White Vol. 135 No. 3 Friday, September 14, 2018 ‘All the Lehigh News First’ Residents react to changing cityscape Business owners face double standard By JESSICA HICKS Editor in Chief In the middle of Wyandotte Street sits an invisible yet inescapable divide — the border of the South Bethlehem Historic District, a bar-rier between the past and present. The border marks a portion of the changing city that, in some ways, is frozen in time. However, drivers traveling the bustling street might be surprised to find their windshields blurred with a golden hue — one that is not original to Bethlehem’s cityscape. “If you come down Wyandotte Street into the historic district of Bethlehem, instead of seeing the glow of Bethlehem’s famous Christmas lights, you see the glow-ing of McDonald’s neon lights tell-ing visitors how many hamburgers McDonald’s has sold,” said Stephen Antalics, ’52, a South Side native and visiting research scientist at Lehigh. “It’s a retro disaster.” The South Side Historic District encompasses the area between Wyandotte, Columbia, Hayes and Morton Streets. The Bethlehem McDonald’s was built in 2002 and sits right on the edge of this distin-guished area, which was established to embrace the city’s architecture from the late 1800s and early 1900s. The construction of the McDonald’s is just one battle in Bethlehem’s ongoing war between historic preservation and urban development. As the city moves forward with Kate Morrell/B&W Staff The Bethlehem McDonald’s was built in 2002 and is located right outside of the South Side historic district. Buildings inside the historic district must follow guidelines outlined by the South Bethlehem Historic Conservation Committee. revitalization efforts, Becky Bradley, the executive director of the Lehigh Valley Planning Commission, said the community must come to a con-sensus on its values and priorities. “The greatest places in the world — the places that are on our bucket lists … tend to be places that evolve well and balance historic charac-ter with new development,” Bradley said. “Any time there is change, especially if there hasn’t been a lot of change in that place for a while … you’re going to have a complex community conversation on what that change could be.” Within the South Side’s historic district is New Street, which accord-ing to the South Bethlehem Historic Conservation Committee, has “mod-est commercial storefront architec-ture.” In the eyes of many Bethlehem residents and city officials, that By JESSICA HICKS Editor in Chief When he was 21 years old, Joe D’Ambrosio opened his barber shop in the South Bethlehem Historic District. Now, at the age of 77, he stands at the screen door of his creative hair center each day and watches for pedestrians — poten-tial customers, as he calls them — walking by. Across the street, six stories of brick and polished glass tower over his small business. D’Ambrosio doesn’t mind the new buildings appearing around the city — in fact, he thinks they are beautiful — he said he just hasn’t felt their impact yet. Ever since the New Street parking garage and Gateway at Greenway Park office building opened earlier this year, D’Ambrosio said he hasn’t seen a single customer come out of them. “There are supposed to be feet on the street,” D’Ambrosio said. “(The Gateway building) was supposed to bring customers here. I like the idea of the building — I have nothing against it and I think it looks good. The buildings that were there were a mess. But did we need a building that big? That’s a question mark.” Locals like Jay Sigafooz, a resi-dent of Bethlehem Township, have gone to Joe’s Barber Shop for as long as they can remember. “I’m all about the originals and the firsts — you can never forget and always have to respect the firsts,” Sigafooz said. “(D’Ambrosio is) the only one who gives out bub-blegum to his customers.” Like all home and business own-ers in one of Bethlehem’s historic districts, D’Ambrosio must follow specific standards for the appear-ance and makeup of his building’s facade. According to Bethlehem Planning and Zoning, the Historical Architectural Review Board assess-es exterior changes to businesses and residences to the north of the Lehigh River, whereas the Historic Commission reviews such changes in the South Side Historic District and Mount Airy Neighborhood District located in West Bethlehem. Although home and business owners answer to different review boards, the boards are regulated by the same sentiment: keeping the history of properties alive through preservation. Alongside his neighbors, Will See BUSINESS Page 3 Food delivery apps launch at Lehigh By EMMA DILLON Assistant News Editor Good Uncle and Tapingo, new apps designed to quickly deliver quality food, were introduced to campus last week. Since their launch, over 400 students and faculty members have downloaded Tapingo and Good Uncle has seen 20 percent of Lehigh stu-dents download the app. Dylan Gans, the business develop-er for Good Uncle, said the compa-ny’s mission is to provide tasty and healthy fod to college campuses. To deliver on that mission, Good Uncle’s Michelin star-rated chefs prepare food in the morning in the company’s kitchens in Delaware. Then, it is transported to Lehigh in Good Uncle vans, where orders are heated and customized. Gans said Good Uncle is different than its competitors like Uber Eats and Grubhub because its food-pro-duction process is designed specif-ically for delivery. Refrigerators inside Good Uncle vans ensure the quality and freshness of the food, Alexis McGowan/B&W Staff Several food convenience apps have launched at Lehigh, giving students new ways to get their meals. Good Uncle vans travel to different pick-up points on campus where students receive the meals they order through the mobile app. while ovens keep orders warm. There are also no delivery fees. “Delivery is the future of food, and we believe that in five to 10 years 50 percent of restaurants are going to be delivery only,” Gans said. “We need to evolve with that.” Gans said location shouldn’t be a limiting factor to getting great food and colleges are an ideal place for the company to start. Students can order meals, snacks, drinks and groceries through the Good Uncle app and pick them up at one of the nine locations around campus, including E.W. Fairchild- See APP Page 2 See HISTORY Page 3
Object Description
Title | Brown and White Vol. 135 no. 3 |
Date | 2018-09-14 |
Month | 09 |
Day | 14 |
Year | 2018 |
Volume | 135 |
Issue | 3 |
Type | Newspaper |
Source Repository | Lehigh University |
Coverage | United States, Pennsylvania, Lehigh, South Bethlehem |
LCCN | 7019854 |
Source Repository Code | LYU |
Digital Responsible Institution | Lehigh University |
Digital Responsible Institution Code | LYU |
Issue/Edition Pattern | Semiweekly |
Title Essay | Published twice a week during the college year by the students of Lehigh University |
Description
Title | Page 1 |
Date | 2018-09-14 |
FullText | The Brown and White Vol. 135 No. 3 Friday, September 14, 2018 ‘All the Lehigh News First’ Residents react to changing cityscape Business owners face double standard By JESSICA HICKS Editor in Chief In the middle of Wyandotte Street sits an invisible yet inescapable divide — the border of the South Bethlehem Historic District, a bar-rier between the past and present. The border marks a portion of the changing city that, in some ways, is frozen in time. However, drivers traveling the bustling street might be surprised to find their windshields blurred with a golden hue — one that is not original to Bethlehem’s cityscape. “If you come down Wyandotte Street into the historic district of Bethlehem, instead of seeing the glow of Bethlehem’s famous Christmas lights, you see the glow-ing of McDonald’s neon lights tell-ing visitors how many hamburgers McDonald’s has sold,” said Stephen Antalics, ’52, a South Side native and visiting research scientist at Lehigh. “It’s a retro disaster.” The South Side Historic District encompasses the area between Wyandotte, Columbia, Hayes and Morton Streets. The Bethlehem McDonald’s was built in 2002 and sits right on the edge of this distin-guished area, which was established to embrace the city’s architecture from the late 1800s and early 1900s. The construction of the McDonald’s is just one battle in Bethlehem’s ongoing war between historic preservation and urban development. As the city moves forward with Kate Morrell/B&W Staff The Bethlehem McDonald’s was built in 2002 and is located right outside of the South Side historic district. Buildings inside the historic district must follow guidelines outlined by the South Bethlehem Historic Conservation Committee. revitalization efforts, Becky Bradley, the executive director of the Lehigh Valley Planning Commission, said the community must come to a con-sensus on its values and priorities. “The greatest places in the world — the places that are on our bucket lists … tend to be places that evolve well and balance historic charac-ter with new development,” Bradley said. “Any time there is change, especially if there hasn’t been a lot of change in that place for a while … you’re going to have a complex community conversation on what that change could be.” Within the South Side’s historic district is New Street, which accord-ing to the South Bethlehem Historic Conservation Committee, has “mod-est commercial storefront architec-ture.” In the eyes of many Bethlehem residents and city officials, that By JESSICA HICKS Editor in Chief When he was 21 years old, Joe D’Ambrosio opened his barber shop in the South Bethlehem Historic District. Now, at the age of 77, he stands at the screen door of his creative hair center each day and watches for pedestrians — poten-tial customers, as he calls them — walking by. Across the street, six stories of brick and polished glass tower over his small business. D’Ambrosio doesn’t mind the new buildings appearing around the city — in fact, he thinks they are beautiful — he said he just hasn’t felt their impact yet. Ever since the New Street parking garage and Gateway at Greenway Park office building opened earlier this year, D’Ambrosio said he hasn’t seen a single customer come out of them. “There are supposed to be feet on the street,” D’Ambrosio said. “(The Gateway building) was supposed to bring customers here. I like the idea of the building — I have nothing against it and I think it looks good. The buildings that were there were a mess. But did we need a building that big? That’s a question mark.” Locals like Jay Sigafooz, a resi-dent of Bethlehem Township, have gone to Joe’s Barber Shop for as long as they can remember. “I’m all about the originals and the firsts — you can never forget and always have to respect the firsts,” Sigafooz said. “(D’Ambrosio is) the only one who gives out bub-blegum to his customers.” Like all home and business own-ers in one of Bethlehem’s historic districts, D’Ambrosio must follow specific standards for the appear-ance and makeup of his building’s facade. According to Bethlehem Planning and Zoning, the Historical Architectural Review Board assess-es exterior changes to businesses and residences to the north of the Lehigh River, whereas the Historic Commission reviews such changes in the South Side Historic District and Mount Airy Neighborhood District located in West Bethlehem. Although home and business owners answer to different review boards, the boards are regulated by the same sentiment: keeping the history of properties alive through preservation. Alongside his neighbors, Will See BUSINESS Page 3 Food delivery apps launch at Lehigh By EMMA DILLON Assistant News Editor Good Uncle and Tapingo, new apps designed to quickly deliver quality food, were introduced to campus last week. Since their launch, over 400 students and faculty members have downloaded Tapingo and Good Uncle has seen 20 percent of Lehigh stu-dents download the app. Dylan Gans, the business develop-er for Good Uncle, said the compa-ny’s mission is to provide tasty and healthy fod to college campuses. To deliver on that mission, Good Uncle’s Michelin star-rated chefs prepare food in the morning in the company’s kitchens in Delaware. Then, it is transported to Lehigh in Good Uncle vans, where orders are heated and customized. Gans said Good Uncle is different than its competitors like Uber Eats and Grubhub because its food-pro-duction process is designed specif-ically for delivery. Refrigerators inside Good Uncle vans ensure the quality and freshness of the food, Alexis McGowan/B&W Staff Several food convenience apps have launched at Lehigh, giving students new ways to get their meals. Good Uncle vans travel to different pick-up points on campus where students receive the meals they order through the mobile app. while ovens keep orders warm. There are also no delivery fees. “Delivery is the future of food, and we believe that in five to 10 years 50 percent of restaurants are going to be delivery only,” Gans said. “We need to evolve with that.” Gans said location shouldn’t be a limiting factor to getting great food and colleges are an ideal place for the company to start. Students can order meals, snacks, drinks and groceries through the Good Uncle app and pick them up at one of the nine locations around campus, including E.W. Fairchild- See APP Page 2 See HISTORY Page 3 |
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