logo
Oakland's airport is changing its name — again

Oakland's airport is changing its name — again

Axios27-06-2025
After a year of legal disputes, officials at the Port of Oakland announced Friday that they will rename the city's airport — again — to Oakland San Francisco Bay Airport.
Why it matters: San Francisco sued over trademark infringement after Oakland International Airport changed its name to San Francisco Bay Oakland International Airport in a bid to attract more passengers.
The lawsuit resulted in a temporary court order blocking the plan.
The latest: In a letter to SFO officials, Port of Oakland aviation director Craig Simon maintained that their initial proposal does not infringe on the trademark for SFO and that their goal is to "bring more awareness that OAK is located on the San Francisco Bay."
"Research had uncovered a lack of awareness about OAK's geographic location ... as contributing to a depressed flight route demand," Simon wrote.
The new name, a response to the court order, will be adopted "while we wait for final legal resolution," the letter reads.
Reality check: Widely criticized by San Franciscans, the initial name change led to "evidence of confusion that we have not seen before," SFO spokesperson Doug Yakel told SFGATE last September, a few months after the Oakland airport rebrand.
Reports included passengers showing up at SFO with tickets flying out of OAK.
City attorney David Chiu argued in San Francisco's lawsuit that the renaming "would be particularly challenging for international travelers who may not speak or read English — an important segment of SFO's customer base."
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

How A Tenderloin Uyghur Meat Pie Business Went Gangbusters
How A Tenderloin Uyghur Meat Pie Business Went Gangbusters

Eater

time4 hours ago

  • Eater

How A Tenderloin Uyghur Meat Pie Business Went Gangbusters

San Francisco has one of the most diverse food scenes in the world. And yet, most people in the city have never tasted Uyghur cuisine. The lack of representation goes beyond the kitchen: few San Franciscans could tell you much about Uyghur culture beyond the occasional minoritization-related headline. However, with over 11 million Uyghurs in China and more than 1.6 million in the global diaspora, this is a rich community with an underrepresented culinary tradition. Aliya Arkin, the founder of Uyghur pop-up Yiltiz is bringing that tradition to the Bay Area, one flaky goshnan meat pie at a time. Yiltiz is the first pop-up of its kind in the United States. Before launching, Aliya worked her way through San Francisco fine dining kitchens. In 2021 she set out to introduce Uyghur cuisine to a wider audience, perfecting her handheld goshnan recipe. She debuted her first pop-up in December 2023. Since then her dishes have appeared at bars, restaurants, and conferences across the Bay. Yiltiz is now a permanent fixture at two Boba Guys locations , and it's only a matter of time before her Central Asian specialties reach grocery stores nationwide. 'Back home, I didn't even know how to cook Uyghur food,' says Arkin. She moved to San Francisco in 2011 from Ürümqi, the capital of Xinjiang, to pursue her education. But the city's cost of living caught up with her. 'I only had like $20 in my pocket and $7 in my bank account,' she says. 'It's hard to survive in San Francisco,' a sentiment countless residents can relate to with the average one bedroom apartment going for more than $3,000 a month. Aliya began applying for jobs in any and all industries. She landed an interview for a chef's assistant position at a Japanese restaurant. The owner turned her down, citing her lack of experience. But as an immigrant himself, he wondered where her accent was from. When she told him she was Uyghur, he changed his mind. 'I don't care if you can cook or not,' he told her. 'When can you start?' Aliya Arkin has pushed her flaky meat pies and yogurt sauce hard into the restaurant scene. Roan Weigert That unexpected offer marked her entry into San Francisco's food scene. Aliya steadily worked her way through some of San Francisco's most respected restaurants, including the Michelin-star holding Omakase and Niku Steakhouse. She learned on the job, absorbing everything she could, all while pursuing her Master's at Boston's Hult International Business School. She became a US citizen in 2024. With no formal training in Uyghur cooking, Aliya began teaching herself, studying family recipes, making adaptations, and refining dishes she remembered from childhood. During the pandemic, she threw herself into the kitchen with the mission to share Uyghur culture and its culinary traditions with the world. She says she focused most obsessively on those goshnan. She spent over two years perfecting the goshnan, adjusting dough ratios to get the texture just right, crisp on the outside, flaky in the middle, moist and chewy inside. She tested batch after batch on friends and neighbors, fine-tuning the filling and crust until everything was in balance. Aliya didn't know what to expect, but her first pop-up was a hit. It took place at Propagation, a popular women-owned and plant-filled bar on the corner of Hyde and Post streets on the edge of the Tenderloin and Lower Nob Hill. 'I love Propagation so much. They're my heroes. They gave me a chance, it really is women pulling up women.' Since then, Yiltiz has expanded its presence across the city. Aliya now produces over 300 goshnan a week, spending hours a day cooking andmaking all the accompanying of yogurt tahini sauce. But those familiar with traditional goshnan might do a double-take when they see Aliya's version. Aliya's favorite and most popular dish is a meat pie filled with ground lamb, onions, and spices, then pan-fried to crisp perfection and served in slices, much like a pizza. Hers are smaller she says. The redesign is strategic, offering a portable, individually portioned, and freezer-friendly option for those who want a quick bite on the go. 'Back home you share them with your family. I'm the first person to sell handheld goshnan in the United States,' she adds. Roan Weigert Uyghur food, as we know it today, originates from the Xinjiang region in Northwest China[1]. Its culinary traditions were shaped by centuries of trade and cultural exchange along the historic Silk Road. Ürümqi, home to over four million people, has long served as a major trading hub, allowing Chinese, Turkic, and Central Asian flavors to blend into what is now recognized as Uyghur cuisine[2]. Arguably, the most iconic Uyghur dish is laghman, a hand-pulled noodle dish traditionally served with fried lamb, sautéed seasonal vegetables, and a sour or spicy sauce infused with cumin, black pepper, and other bold spices[3]. Another staple is polo, a lamb and rice pilaf often cooked with carrots, cumin, and other spices found across Central Asia. And no Uyghur menu would be complete without cumin-spiced lamb skewers, grilled over open flame and eaten hot off the stick. If you're trying to imagine the flavor profile, Uyghur cuisine shares affinities with other Turkic food cultures, particularly those of Uzbekistan. While not identical, they overlap in their use of warming spices, grilled meats, and hearty starches. Yet, Uyghur food remains distinct, especially in its integration of northern Chinese influences while maintaining its own identity apart from southern Chinese cuisine. Aliya envisions a future where Uyghur food has a permanent place in San Francisco's culinary landscape and beyond. For her, the Bay is a perfect place for Yiltiz as she finds customers are open-minded, always open to try new things. She's already working on expanding the menu, though she's keeping new dishes a secret. Fittingly, Aliya says the name Yiltiz means 'root' in Uyghur. 'I'm not here to serve you food,' she says. 'I'm here to serve my culture. When people support Yiltiz, they're not just buying a product. They're supporting a dream and a story.' Eater SF All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Franklin's Wyelea community on the Harpeth River completes phase 1 of construction
Franklin's Wyelea community on the Harpeth River completes phase 1 of construction

Yahoo

time5 hours ago

  • Yahoo

Franklin's Wyelea community on the Harpeth River completes phase 1 of construction

Wyelea a 600-acre, multimillion-dollar community in Franklin, has officially entered Phase 2 of the project. The residential community and private members club was originally unveiled in 2023. The land that the 68 lots reside on was first purchased from the Ingram family for $28.1 million. 'It's such a beautiful piece of land, and it needs to be treated thoughtfully,' said Trevor Cross, the project's principal developer. The scenery around the planned community helped give birth to its name, a combination of the words wye and lea. Wye is "an old English word for a place where two rivers come together,' Cross said, "and this project, or this property, rather, has two miles of river frontage on the West Harpeth River. The second part translates to a high meadow.' Phase 1, which consisted of construction of roads and utilities, has been completed. Additionally, the first homesite closings have begun, with over 40% under contract. "This is an exciting moment for Wyelea,' Cross said. 'It's not just progress on paper. You can see the roads, walk the lake's edge, and feel the rhythm of the site coming to life. We're proud of how far we've come and are equally committed to doing it with care. This place is unlike anything else, not only in Middle Tennessee, but across the country, and that is resonating with our future residents and members.' Phase 2 includes additional roads and infrastructure under construction in preparation for The Commons, Wyelea's central amenity village. Construction of Wyelea's club amenities is set to begin this fall. This area is designed to be the heart of the community, with spaces that balance wellness, gathering, dining and recreation. The amenity village will also be home to Hale House, where residents can expect to indulge in a state-of-the-art fitness center designed in partnership with Technogym, a thermal spa with hot pools and cold plunge, infrared sauna, steam room, red-light therapy, and numerous treatment rooms. 'Designing for Wyelea begins with listening to the land,' said Scott Torode, lead architect and principal at Pfeffer Torode. 'At The Commons, that meant creating buildings that felt quiet and natural, with a rhythm that responds to how people actually want to live — spaces for wellness and gathering that feel warm, not overly programmed.' Homes are now in design review, with the first permit submissions projected for late summer. For more information or updates on the Wyelea development, visit This article originally appeared on Nashville Tennessean: Wyelea community in Franklin finishes phase 1 of construction Solve the daily Crossword

Parkview Financial Appoints Audrey Smith as Director, Legal
Parkview Financial Appoints Audrey Smith as Director, Legal

Yahoo

time5 hours ago

  • Yahoo

Parkview Financial Appoints Audrey Smith as Director, Legal

LOS ANGELES, Aug. 19, 2025 (GLOBE NEWSWIRE) -- Parkview Financial ('Parkview'), an alternative investment firm specializing in U.S. commercial real estate credit, today announced that Audrey Smith has joined the firm as Director, Legal, based in the firm's Los Angeles office. Mrs. Smith will report directly to Paul Rahimian, Parkview's Founder and CEO. In this role, Mrs. Smith will oversee all legal functions at Parkview, with a particular focus on loan originations, loan management, and investor relations. She will play a critical role in improving portfolio performance and shaping credit policies, while ensuring compliance with regulatory requirements and market standards. Additionally, she will lead efforts to mitigate legal risk and will collaborate directly with borrowers, investors, third parties, and advisors to implement a cohesive and proactive legal strategy across stakeholders. 'Audrey brings a sharp legal mind and a strong understanding of real estate finance, with the ability to navigate the increasingly complex regulatory and transactional environment,' said Paul Rahimian, CEO of Parkview. 'As our platform continues to evolve, her insights and experience will help ensure we remain well-positioned from both a strategic and legal standpoint.' Before joining Parkview in 2025, Mrs. Smith served as Senior Legal Counsel at Man Group, where she managed all legal matters related to the firm's transactional real estate practice. Earlier in her career, she was an Associate at Cadwalader, Wickersham & Taft LLP, where she focused on real estate finance law. Mrs. Smith earned her J.D. from Cornell University, concentrating on Corporate Law and Financial Regulation, and holds a B.A. in English Literature from Skidmore College. About Parkview Financial Parkview Financial is an alternative investment manager specializing in commercial real estate credit in the U.S. Over its 15-year history, Parkview has executed more than $4 billion in short-term bridge and construction first-lien loans across 200+ transactions. Active in major U.S. markets, the firm focuses on middle-market loans for the development, acquisition, renovation, or refinancing of multifamily, single-family residential, industrial, retail, and mixed-use projects. Headquartered in Los Angeles with offices in New York and Las Vegas, Parkview has grown significantly since its founding in 2009 by CEO Paul Rahimian. With a team of in-house experts across originations, underwriting, legal, and construction, the firm is recognized for its ability to deliver fast, creative financing solutions with certainty of execution—even on the most complex projects. Media Contacts:Doug Allen / Sarah LazarusDukas Linden Public RelationsParkview@ in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store