All results / Stories / Shirley Ruhe
Church and Preservationists Clash over Graveyard
Preserving cemetery would affect expansion plans.
A controversy has erupted between the Central United Methodist Church (CUMC) in Ballston and Arlington County historic preservationists over a proposal to transform the church property into a new worship space.
People at Work
Sharing Food and Conversation
The telephone is ringing; customers line up at the counter for large white carry-out plastic bags of scrambled eggs and pancakes; the cash register clinks.
Week 12: Inside Coronavirus at Virginia Hospital Center
“It’s safe to say that coronavirus cases in Arlington are starting to see some leveling off, but not that it is definitely going down,” according to Adrian Stanton, Vice President for Business Development and Community Relations at Virginia Hospital Center.
Mask Mandate—Yes or No?
Masks
Alexandria: From Leaf Piles to Mulch
Trucks vacuum up autumn’s droppings.
The gray vacuum hose weaves back and forth across the pile of leaves like an elephant trunk searching for a peanut.
In the Fight Against Arlington Opioid Epidemic
Drug of the moment may change, but underlying problem remains.
.
Celebrating Adoption/Foster Care Program in Arlington
Yorktown High School choir adds to the festivities.
.
Daffodils are Bursting Out all Over in Arlington
Things may be different this year, but 28,000 daffodils are waiting to poke their tendrils above ground and burst into bloom at Culpepper Garden this spring.
In the Kitchen: Meet Chef Pawel Podbielski of Le Refuge
The Making of Filet de boeuf Wellington
Chef Pawel Podbielski sprinkles flour on the counter so the pastry won't stick. He is making Filet de boeuf Wellington, a customer favorite, at Le Refuge on Washington Street. "Last Saturday night I made 12 of these and they all sold out," he says. "I'm getting this pan nice and hot and then I'll add Kaola gold oil because it's no trans fat and has a buttery taste."
In the Kitchen: Meet Chef Pawel Podbielski of Le Refuge
The Making of Filet de boeuf Wellington
Chef Pawel Podbielski sprinkles flour on the counter so the pastry won't stick. He is making Filet de boeuf Wellington, a customer favorite, at Le Refuge on Washington Street. "Last Saturday night I made 12 of these and they all sold out," he says. "I'm getting this pan nice and hot and then I'll add Kaola gold oil because it's no trans fat and has a buttery taste."
394 Boxes of Girl Scout Cookies and Counting in Arlington
This is seven-year-old Erin Parks’ first year selling Girl Scout cookies, but she has sold 394 boxes so far.
Keeping the Line Moving
Serving up pizza at TC.
A bell rings out, and students hustle to the cafeteria line at T.C. Williams High School for the first lunch period of the day. Stella Napper stands behind her pizza line ready to replace the large metal pans when the pizza has disappeared.
In the Kitchen: Evan Buchholz Heats Up Alexandria's Rustico
Making 130 pies a day is a labor of love for this pizza-maker.
Evan Buchholz pulls a wad of dough out of a large bucket onto Rustico’s kitchen counter.
Community Gardener Help with Food Insecurity in Arlington
Arlington food networks work together during coronavirus pandemic.
The South Four Mile Run Community Garden has changed its procedures due to the coronavirus pandemic, but tomatoes and peppers are still tangled with squash sporting yellow blossoms and remains of the sugar snap peas.