“Today, Deputy Mayor for Public Safety and Justice Kevin Donahue released information related to the September 11, 2016 officer-involved shooting. The information released today includes the body-worn camera (BWC) footage and the name of the Metropolitan Police Department (MPD) officer who discharged his service weapon resulting in the death of Terrence Sterling, a 31-year old resident of Fort Washington, Maryland. The release of the information was authorized by Mayor Muriel Bowser, who deemed the BWC footage to be in the public interest and consistent with the goals of the District’s BWC program to create broader accountability between law enforcement and communities, and to maintain open and transparent government.
On Sunday, September 11, at approximately 4:20 a.m., MPD officers observed a motorcycle driving erratically in the vicinity of 15th and U Streets, NW. Just before 4:30 a.m., MPD’s ShotSpotter, a technology system that can detect the sound of gunfire in an area, identified the sound of possible gunfire near 3rd and M Streets, NW. The BWC footage released today begins shortly after the shots were fired and shows the officers providing medical assistance to Mr. Sterling. (more…)
This rental is located at 34 Hanover Place, Northwest. The listing says:
“Perfect 3 BR, 2.5 BA for individual or shared use. Kitchen with table space, living room on main level; 2 BR upper level; 1 BR, kitchen, family room in walk-out basement. Parking for one car; will have new deck. Ideal for downtown commute. New York Ave Metro, 395/295, Union Market, Chinatown, Convention Center, etc. in exciting Central DC location. Don’t Wait!”
“Detectives from the Metropolitan Police Department’s Internal Affairs Bureau responded to a police-involved shooting that occurred on Sunday, September 11, 2016, at the corner of 3rd Street and M Street, Northwest.
At approximately 4:30 am, an officer observed a motorcycle driving recklessly near the 1700 block of U Street, Northwest. A few minutes later, another MPD officer observed a motorcycle matching the same description near 3rd Street and M Street, Northwest. When the officer was exiting the passenger side of his marked police cruiser to stop the driver, the motorcyclist intentionally drove into the passenger door and the officer fired his service weapon.
The motorcyclist, identified as 31-year-old Terrence Sterling, of Fort Washington, Maryland, was taken to an area hospital where he was pronounced dead.
The officer involved in this incident did not sustain serious injuries and has been placed on administrative leave.
Anyone with information is asked to contact police at 202-727-9099.”
“ANXO Cidery & Pintxos bar is excited to debut Foraged Ciders #1 and #2 next Tuesday, September 13th. These ciders are made from apples foraged entirely by the ANXO team. Both use apples from various sources, including apples foraged in New Jersey, New York, and Crabapples foraged here in DC. 13 different batches of apples totaling 30 gallons of juice were fermented individually. Only the best batches were saved and then blended together to create the perfect balance of acid, tannin, and fruit. These are simple, dry, rustic ciders that focus on the apples. They underwent a wild, native yeast fermentation, have no additives, and are unfiltered. They are bright, high-acid ciders with pleasant tannin that comes from using high-tannin DC Crabapples in the blend.
Of the initial 30 gallons fermented for this trial, only 12 gallons were good enough to make it into a blend. Each Foraged Cider is limited to one keg – one 5-gallon keg of #1, and one 7-gallon keg of #2.
DC CRABAPPLES were foraged from several trees around Mt. Pleasant. Harvesting is very labor intensive as crabapples are about 1/5th the size of normal apples and yield 1/10th of the juice. We had to harvest close to a thousand of these crabapples to yield just 2 gallons of juice. The arduous process is worthwhile as crabapples are incredible for making cider. They have intense acidity and tannin which are essential for good cider, and blending small amounts can have a profound impact on the flavor profile of the cider.
ANXO FORAGED CIDER #1 – The base is GoldRush apples from Glaize Orchards Virginia, as well as wild apples foraged from a 100 year old tree in Southern New Jersey The driving element behind this cider is the high proportion of foraged DC Crabapples. It is rustic, driven by woodsy red berry flavors that the crabapples contribute.
ANXO FORAGED CIDER #2 – The base of this cider is Black Twig and Arkansas Black, well known Southern apples. It was then blended with cider made from wild apples foraged from abandoned trees in New York as well as a small portion of cider from DC crabapples. This cider features good acidity and fruit, with slightly less earthiness and tannin than #1.”
Photo by Farrah Skeiky
Additionally, September 13th is the debut of to-go bottle sales. This means that DC can now buy our harder-to-find Basque ciders by the bottle. The entire 50+ ANXO bottle list will be for sale, ranging from $5.99 to $29.99. (more…)
This rental is located at 1727 4th Street, Northwest. The listing says:
“Required good credit and income. Totally renovated luxury one bedroom apartment (bedroom, full bath, living room,dining room and kitchen) New paint, New counter top, New dishwasher, New stove, New faucet, Totally New Bathroom, new blinds. Tenant needs to pay Electric and gas, water is included in the rent.** Email LA for questions and Lease info **”
I was lucky enough to get a sneak peek and taste Monday night but wait till you see the spectacular photos of how the space turned out (here are the before photos I took back in April 2015) by Farrah Skeiky. Here’s taste of the first floor but lots more photos after the jump:
“ANXO is a nickname for Basajaun, the mythological creature that taught the Basques ironworking, sheepherding and agricultural practices before disappearing back into the woods. Similar to the Sasquatch, Yeti, Bigfoot, and other “men of the woods”, ANXO is a bridge between the natural world, from which it came, and the modern world it helped create.
Owners: Sam Fitz, Rachel Fitz, Cooper Sheehan, Tim Prendergast, and Alex & Sara Vallcorba
ANXO Cidery & Pintxos Bar aims to reinvigorate interest in traditional cider, one of the MidAtlantic’s oldest drinks. A focus on close relationships with local and international cidermakers is central to the ANXO mission, and will enable ANXO to maintain an unparalleled and highly curated selection of cider. ANXO will produce its own cider onpremises and at a second DC location opening this winter. Natural fermentation in oak barrels and a focus on heirloom apple varieties native to the MidAtlantic will lead to a limited product that is notably different from the vast offerings ANXO will present from around the world.
ANXO will honor the Basque culinary traditions of honesty, simplicity, and quality by showcasing local producers’ best efforts. The menu will feature pintxos (Basque small bites made to be eaten with cider) as well as larger dishes meant for sharing. In addition to serving housemade cider, ANXO will have an ambitious beverage program featuring more than 20 ciders on draft poured through a custombuilt draft system designed to showcase cider as the producers intended. The extensive beverage program will have an additional 16 draft lines dedicated to beer and cocktails, as well as a tightly focused wine program highlighting the lesserknown wines of the Basque Country and surrounding areas.”
apples out front of course
and a great patio
3d printed awesomeness
Lots more photos of the amazing renovation inside after the jump. (more…)