If South Dakota’s state lawmakers realized they would be laying waste to their state’s already rickety economy by tightening the smoking ban currently in place, they would never even consider such an action.
That’s the opinion of Deadwood, South Dakota tobacconists John and Vaughn Boyd. The husband and wife team own and operate the Deadwood Tobacco Company and Cigar Bar. They are members of the International Premium Cigar & Pipe Retailers Association that represents more than 2,000 small business owners, mostly mom-and-pop cigar store owners like the Boyds, and premium cigar manufacturers.
“There is no doubt that most of the two million tourists we get in Deadwood every year would find someplace else to go if they couldn’t smoke in our casinos,” said John Boyd. “We have some 1,300 residents in this town and most of them work in those casinos or in businesses that depend on them. All of these jobs would be at stake with any significant downturn in casino business as would tens of millions of dollars in state and federal payroll, and other tax revenues.”
Boyd pointed to North Sioux City casinos which have enjoyed increased business since Iowa adopted its smoking ban. Data released by the Bureau of Labor Statistics included in a report by the Federal Reserve Bank found statistically significant employment declines resulting from smoking bans, especially in bars and restaurants.
“The argument that a tighter smoking ban would better protect children from secondhand smoke is ludicrous because children aren’t even allowed in casinos, smoke shops and cigar bars,” said Boyd.
At the same time, Chris McCalla, legislative director of the IPCPR, questioned the quality of claims being made by anti-tobacco forces regarding secondhand smoke. McCalla said smoking bans such as South Dakota’s are usually based on false or misleading information about secondhand smoke.
“Read the Surgeon General’s report and not just the biased comments and summaries of the report and you will see that it is filled with what it calls ‘inconclusive evidence’ regarding secondhand smoke,” said McCalla.
“In fact, based on that report, the Occupational Safety and Health Administration established secondhand smoke standards well above the range which might be found in any bar or restaurant. And air quality testing conducted by the Oak Ridge National Laboratory confirms that levels of secondhand smoke in most bars and restaurants are well within limits established by OSHA,” he said.
Contact:
Tony Tortorici
678/493-0313
tony (at) tortoricipr (dot) com
http://www.ipcpr.org
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There is a debate raging among and pipe aficionados as to whether Santa smokes a cigar or a pipe. That’s right–the world is being held in suspense over what the Man in Red prefers to smoke with. The debate has the country divided and the opposing parties are at odds grappling over the issue of pipe vs. cigar.
The pipe faction, encouraged by the poem “A Visit from Saint Nicholas” by Clement Moore, believes that Santa smokes “the stump of a pipe he held tight in his teeth, and the smoke it encircled his head like a wreath.” The pro-pipe group remarks that Santa would be better off smoking a pipe. They submit the idea that if Santa were a cigar smoker, he would leave ashes and cigar butts in homes when he takes his breaks to eat all those cookies that are left out for him. They also insist that Santa stops for a cookie break every 3,000 miles, when he changes the reindeer harnesses and gives them some of the carrots that children leave out for them, and that he would have to leave at least some clues behind in the form of cigar ashes during these frequent stops.
The cigar faction reasons that Santa, being a practical yet sophisticated man, would definitely enjoy a good stogie. Imagine, they argue, the changing of reindeer harnesses while wielding a pipe! No, that image calls for a fine cigar like a Winston Churchill 10 or an Avo Domain 60. These are cigars designed for a workingman who is intent on getting the job done. Besides, they say, cigars are biodegradable and easy to stow away on a long sleigh ride.
My staff called the North Pole and interviewed elves that occupy key positions in Santa’s workshop and warehouses, but the findings were inconclusive. The elves agreed that only Santa and Mrs. Claus know what he prefers, though they did allude to the fact that Mrs. Claus shops online for purveyors of fine cigars and pipes.
The debate was finally resolved by a council of retired senior elves and Santa’s worldwide agents. They took a vote, and here was their conclusion: Santa smokes cigars while traveling the world south of Miami’s latitude point. Santa smokes pipes when he travels north, with a few exceptions: England, where he often smokes Churchill 10′s, and California, where he smokes anything he darn well pleases. So have a jolly holiday! Oh, and leave out some carrots for the reindeer.
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A recently introduced ordinance limiting the number of restaurants on the South Side is legally enforceable but could be overturned in court, according to the city’s top attorney.
Daniel D. Regan issued his legal opinion earlier this week on the measure, introduced by Councilman Bruce Kraus. City Council voted to postpone discussion on the bill until Wednesday.
The ordinance would limit the number of restaurants, not including fast-food establishments, to one per every 50,000 square feet along East Carson Street between 10th and 27th streets. It stems from the city’s 2007 measure to stop bars from opening once a neighborhood reaches a “saturation point.” Judge Joseph M. James struck down the ordinance last month, saying it infringed on the power of the state Liquor Control Board.
Kraus said he plans to ask for another two-week hold on the ordinance to have further discussions with other elected officials.
“I didn’t want to pursue this and I would have rather it not have happened,” Kraus said. “But it has sparked rather recent conversations.”
“The bill itself was bad policy,” Burgess said. “Any attempt to usurp a judge’s ruling is inappropriate.”
Browse Restaurants in Pittsburgh, PA –
SCM was launched in late 2009 to help promote the fine flavor of our local dining establishments. Our website design brings SteelCityMenus in line with the latest generation of Internet technology, sporting a fresh, innovative look and many community focused features.
You can easily browse our site by restaurant name, location or cuisine style. While you’re here, check out our restaurant menus, photos, or to find out who could best host your catered or private dining event.
Texas holds a unique position as the crossroads of the American South and Southwest. With the Louisiana to the east, New Mexico to the west, and Mexico and the Gulf of Mexico to the south, Texas is a melting pot of regional cuisines that come together to create the flavorful and fun palette of Texas cuisine.
Much of southern cooking is dedicated to comfort and soul food. Both are reminiscent of home cooking with recipes that are typically uncomplicated and easy to prepare. Soul food is associated with African American culture in the South. Soul food staples like rice, sorghum, and okra can trace their roots back to Western Africa Cuisines.
We’ve gathered a list of foods that are favorites throughout the southern United States, with an emphasis on Texas. Most Dallas chefs can put together their delicious versions of the delights on our list.
Barbeque
Once you get past hamburger, hot dogs, and pizza, barbeque may be the quintessential American food. Several regions and states claim to have the best. As long as they’re cooking low and slow on a smoker they’re all making great barbeque. In Texas the emphasis is on beef, with brisket and beef ribs being the favorites. Meats are typically served with savory or hot and spicy barbeque sauces.
Cajun and Creole Cuisine
At first glance it is difficult to tell the difference between these two cooking styles. Cajun cuisine is descended from French-speaking Acadian (Cajun) immigrants from Canada. They adapted provincial French cooking styles to the rustic, local ingredients found in Louisiana. Creole cooking tends to be more centered on New Orleans with a style that blends Spanish, Caribbean, French, Native American, and African influences.
Tex-Mex Cuisine
Most of the “Mexican” food eaten in the United States is actually Tex-Mex food. It is usually a simplified version of Mexican foods that are easy to prepare and typically less spicy than their Mexican counterparts. Popular Tex-Mex dishes include enchiladas, burritos, fajitas, grilled skirt steak, and chile rellenos. Most dishes are served with a generous portion of sliced jalapenos on top.
Chili
Usually counted as part of Mexican and Tex-Mex cuisines, chili is the only distinctly Texan contribution to Tex-Mex and Southern cuisines. Typical Texas chili con carne is just that: chili with meat. It’s red, hot, and delicious. But you’d better hold the beans and veggies if you want to keep authentic.
Cornbread
With a history that can be traced back hundreds of years to early Native Americans, we’ve added corn bread to our Southern delights list because, other than a frosty beverage, it goes best with all of the other items on our list. Both sweet and savory it is found in nearly all American cuisines. Varieties include corn pone, Johnnycakes, hush puppies, and hoecakes.
If you plan to be cooking in Dallas, or anywhere else in the South, you should be sure to put at least a couple of these items in your personal recipe box.
This article is presented by Le Cordon Bleu Institute of Culinary Arts Dallas. Le Cordon Bleu Institute of Culinary Arts Dallas offers Le Cordon Bleu culinary education classes and culinary training programs in Dallas, Texas. To learn more about the class offerings, please visit for more information.
The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. Le Cordon Bleu Institute of Culinary Arts Dallas does not guarantee employment or salary.
Le Cordon Bleu Schools North America provides quality culinary training with professional chefs. Le Cordon Bleu offers programs in Culinary Arts, Pâtisserie and Baking, Hospitality and Restaurant Management, and Online programs. Visit for more information. Le Cordon Bleu does not guarantee employment or salary.
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Myquest Kerala Kitchen – A restaurant of South Indian & North Indian Flavors of authentic Cuisine, Kerala Kitchen is one of the best places in Noida to enjoy South Indian food. The restaurant is located in Sector 12 Serving south Indian Dishes & Northen Puri – Bhaji. We have a large Varity of North and South Indian vegetarian cuisines.
There are various restaurants in Noida serving you some of the finest cuisines But Kerala Kitchen is also get some authentic Kerala cuisines like Paneer Dosa & Masala Dosa and other Dosa. There are lot of options for the South Indian dishes & North Indian Puri – Bhaji. Idly, Dosa and Meals are enjoying the prominent positions among the menu of a Kerala Kitchen. We Serve excellent south Indian dishes at affordable price.
The he quality of the food is superb with the added bonus of Kerala cuisine being different to traditional Indian food. You are welcomed by friendly, courteous members of staff who are very obliging in catering for specific or individual requests, all at a reasonable price. The vegetarian and vegan food is superb and highly recommended. A gem of a restaurant..
We serve delicious Indian food which includes both North Indian and South India dishes. We have daily lunch buffet and take outs as well small and large party/catering ’s. You can also from the large variety of our tasty dishes from our exclusive menu.
We have Arrangement in Marriage, Birthday, Kitty Parties Specialist in: North Indian & south Indian food Items. Call us for Query Regarding parties Please contact Mob. 9711876914
Visit our Restaurant and Enjoy the South Indian dishes & North Indian Puri – Bhaji !
earlier this week on the measure, introduced by Councilman Bruce Kraus. City Council voted to postpone discussion on the bill until Wednesday.