Latest news with #WilliamMcDonald
Yahoo
10 hours ago
- Yahoo
Watertown man, 42, dies in crash with semitruck in Dodge County Friday morning
(Update: Dodge County Sheriff's Office June 14 identified the Watertown man who died in the crash as William McDonald, adding the crash was still under investigation.) DODGE COUNTY – A 42-year-old Watertown man died June 13 after a crash with a semitruck. The crash happened on County A/I, south of County S in town of Oak Grove, at around 10:10 a.m. Friday, June 13, Dodge County Sheriff's Office said. Preliminary investigation, according to the sheriff's office, shows a silver 2012 Buick Regal was headed north on County A/I when it failed to negotiate a slight right curve, entering the southbound lane. The Buick Regal then collided with a southbound semitruck pulling a trailer. Read more: Watertown man, 70, arrested on suspicion of possessing child sexual abuse material The semi came to rest across both lanes of traffic and the Buick came to rest against a tree on the east side of the roadway. The sheriff's office said the driver of the Buick, a 42-year-old Watertown man, had to be extricated from his vehicle. He was flown to a Milwaukee hospital, where he was later pronounced deceased, the sheriff's office said. The driver of the semitruck was a 50-year-old Richton Park, Illinois, man. He sustained minor injuries and was treated at a Beaver Dam hospital. Read more: Slow-speed pursuit in Dodge County results in arrest of Milwaukee man The crash remains under investigation by the Dodge County Sheriff's Office Crash Investigation Team. The name of the man who died is being withheld pending notification of family, the sheriff's office said. Contact Brandon Reid at breid@ This article originally appeared on Fond du Lac Reporter: Watertown man, 42, dies in crash with semitruck in Dodge County
Yahoo
10 hours ago
- Yahoo
Watertown man who died in crash with semitruck in Dodge County June 13 identified
DODGE COUNTY – The 42-year-old Watertown man who died in a crash with a semitruck June 13 has been identified. Dodge County Sheriff's Office identified the man as William McDonald June 14, adding the crash was still under investigation. The crash happened on County A/I, south of County S in town of Oak Grove, at around 10:10 a.m. June 13. Read more: Dodge County Sheriff's Office investigating death at Ledge Park Dodge County Sheriff's Office said preliminary investigation revealed a silver 2012 Buick Regal driven by McDonald was headed north on County A/I when it failed to negotiate a slight right curve, entering the southbound lane. The Buick Regal then collided with a southbound semitruck pulling a trailer. The semi came to rest across both lanes of traffic and the Buick came to rest against a tree on the east side of the roadway. Read more: Dentist office, apartment building among Fond du Lac County's most expensive properties sold The sheriff's office said McDonald had to be extricated from his vehicle. He was flown to a Milwaukee hospital, where he was later pronounced deceased, the sheriff's office said. The driver of the semitruck was a 50-year-old Richton Park, Illinois, man, who sustained minor injuries and was treated at a Beaver Dam hospital. Contact Brandon Reid at breid@ This article originally appeared on Fond du Lac Reporter: Watertown man who died in crash with semi in Dodge County identified
The Age
05-05-2025
- Business
- The Age
This cosy South West cellar door restaurant is leading the way in farm-to-table eating
An unwavering commitment to grow-it-yourself plus HR wins – including a dynamic cooking duo in the kitchen – sees this regional benchmark in career-best form. Previous SlideNext Slide 15.5/20How we score Contemporary$$$$ Lunch at Glenarty Road is one of the most nourishing, rewarding and uplifting food experiences you can experience in WA. But you're going to have to work for it. Like so many singular dining experiences, you'll need to secure a reservation and commit the hours and dollars for one of the set menus. Glenarty Road is also in Karridale: a lush South West hamlet that's roughly halfway between Margaret River and Augusta. Karridale is big on greenery, but low on taxis and rideshares. Someone's going to need to dig out those driving gloves. Thankfully, the sights of the Bussell and Brockman highways make for a pleasant journey. The op-shops. The produce stalls. The vineyards and paddocks: a reminder of the importance of agriculture to WA's identity and economy. Or at least pre-resources boom, anyhow. No one gets excited about seeing drill rigs and XL dump trucks. Locals and tourists alike pull over to photograph pastures filled with livestock and golden canola fields. (But please, snap away from a distance: those seas of gold represent farmers' livelihoods.) Glenarty Road also has much to point smartphones at, starting with the fruit trees and rows of plants dotted around the carpark. Pleasing aesthetics aside, these details hint at the property's history as a working 240-hectare farm established in the 1940s by William McDonald. It wasn't until 2017 that Glenarty Road the restaurant was born when McDonald's grandson Ben and his winemaker wife Sasha McDonald rebooted the property's timber shed into a cosy cellar door and dining room where they served honest farmhouse cooking and estate wines. The restaurant and its roster of staff have since grown and evolved. The relaxed, assured service under restaurant manager Georgia Badyk is bang-on for country lunching; local winemaker Bec Durham guides cellar door tastings; while Martine Surprenant leads the gardening team that sows, grows and harvests the pristine, often lesser-seen herbs, fruits and veg that co-head chefs Jess Widmer Court and Adam Court cook with. Individually, each of the Courts has been Glenarty's head chef. This is the first time, at least officially, that the husband-and-wife duo have run the kitchen together. Based on my latest meal, I wish they had joined forces, Deadpool & Wolverine -style, sooner. I'm sure that the luscious, sweet-sour oxheart tomatoes and dainty cucamelons on the garden plate – one of the five courses on the Every Acre menu – would have tasted great fresh off the vine. But arranging such dazzling veg atop smoked cow's milk curd alongside a zippy green tomato chutney, verdant tips of basil and lacey white alyssum flowers seemed to emphasise their summery optimism. Elsewhere, arrows of lemony French sorrel and jagged horseradish leaves crackle with flavour rarely encountered outside of backyard veggie patches. Ditto for the peppery bite of blushing baby radishes lightly dressed with olive oil and salt. A snip of rosemary brings perfume and colour to a vegetal fig leaf soda, one of many inspired non-alcoholic cordials and iced teas you might encounter. (Yes, cellar door restaurants! You can offer non-drinkers options beyond multinational colas and juices!) Regeneratively grown produce aside, the McDonalds also raise sheep (a meat-specific breed called Sheepmaster) and pigs (Tamworths). You might spy a few of the latter frolicking in the mud on the drive in. 'This is made with the pigs we saw outside,' exclaimed a mother to her children as a slab of very good pate en croute appeared tableside. 'Well, not those pigs exactly.' The pig in question probably didn't look quite like this, its flesh coerced into a dense farce studded with macadamia nuts and sheathed in bacon and an amber gelee. Lunch hits peak Glenarty with the main course. While farmers appreciate how low-maintenance a Sheepmaster animal is, the take-home for eaters is that the animal's meat is juicy, rosy and deeply flavoured: or at least when its rump is grilled Argentine-style over fire and cleaved into thick, garnet slices. The lamb comes with veggies sides, although it feels ungenerous to call smoky eggplant with whipped tahini, pomegranate and a syrupy vincotto as (just) a 'side'. A fine-boned bitter chocolate tart teamed with medicinal feijoa ice cream is the perfect CWA-esque sweet to end on. While Glenarty's restaurant craft is strong – the relaxed, assured service under Georgia Badyk is bang-on for country lunching; local winemaker Bec Durham illuminates the cellar door – its MVP is its garden and the diverse array of pristine herbs, fruits and vegetables that head gardener Martine Surprenant and co sow and grow. For eaters that appreciate provenance and food that tastes of its ingredients, here's a reassuring antidote to the bombastic, more-seasoning-more-seasoning! cooking that's so prevalent nowadays. Of course, not everyone has a productive, 240-hectare backyard at their disposal. (Having access to any sized backyard, full stop, seems hard enough.) I also accept that lunch at Glenarty is unquestionably a special occasion road trip. But one thing that is in reach of most eaters is taking steps to understand where our food comes from. Buy your kale and lunchbox apples from a greengrocer. Get chatting with a grower at the farmer's market – and not a middle person buying produce from a wholesale market – and be rewarded with a lesson on, say, the fluid sexuality of avocados. Pinch some lemons from your neighbour's tree hanging over the fence. Buy some radish seeds and stick them in some soil. Not only will you eat better, but you'll get a taste of what it takes to produce food and the importance of getting behind farmers and producers. If we want a strong, robust local food scene, we're going to have to work for it.
Sydney Morning Herald
05-05-2025
- Business
- Sydney Morning Herald
This cosy South West cellar door restaurant is leading the way in farm-to-table eating
An unwavering commitment to grow-it-yourself plus HR wins – including a dynamic cooking duo in the kitchen – sees this regional benchmark in career-best form. Previous SlideNext Slide 15.5/20How we score Contemporary$$$$ Lunch at Glenarty Road is one of the most nourishing, rewarding and uplifting food experiences you can experience in WA. But you're going to have to work for it. Like so many singular dining experiences, you'll need to secure a reservation and commit the hours and dollars for one of the set menus. Glenarty Road is also in Karridale: a lush South West hamlet that's roughly halfway between Margaret River and Augusta. Karridale is big on greenery, but low on taxis and rideshares. Someone's going to need to dig out those driving gloves. Thankfully, the sights of the Bussell and Brockman highways make for a pleasant journey. The op-shops. The produce stalls. The vineyards and paddocks: a reminder of the importance of agriculture to WA's identity and economy. Or at least pre-resources boom, anyhow. No one gets excited about seeing drill rigs and XL dump trucks. Locals and tourists alike pull over to photograph pastures filled with livestock and golden canola fields. (But please, snap away from a distance: those seas of gold represent farmers' livelihoods.) Glenarty Road also has much to point smartphones at, starting with the fruit trees and rows of plants dotted around the carpark. Pleasing aesthetics aside, these details hint at the property's history as a working 240-hectare farm established in the 1940s by William McDonald. It wasn't until 2017 that Glenarty Road the restaurant was born when McDonald's grandson Ben and his winemaker wife Sasha McDonald rebooted the property's timber shed into a cosy cellar door and dining room where they served honest farmhouse cooking and estate wines. The restaurant and its roster of staff have since grown and evolved. The relaxed, assured service under restaurant manager Georgia Badyk is bang-on for country lunching; local winemaker Bec Durham guides cellar door tastings; while Martine Surprenant leads the gardening team that sows, grows and harvests the pristine, often lesser-seen herbs, fruits and veg that co-head chefs Jess Widmer Court and Adam Court cook with. Individually, each of the Courts has been Glenarty's head chef. This is the first time, at least officially, that the husband-and-wife duo have run the kitchen together. Based on my latest meal, I wish they had joined forces, Deadpool & Wolverine -style, sooner. I'm sure that the luscious, sweet-sour oxheart tomatoes and dainty cucamelons on the garden plate – one of the five courses on the Every Acre menu – would have tasted great fresh off the vine. But arranging such dazzling veg atop smoked cow's milk curd alongside a zippy green tomato chutney, verdant tips of basil and lacey white alyssum flowers seemed to emphasise their summery optimism. Elsewhere, arrows of lemony French sorrel and jagged horseradish leaves crackle with flavour rarely encountered outside of backyard veggie patches. Ditto for the peppery bite of blushing baby radishes lightly dressed with olive oil and salt. A snip of rosemary brings perfume and colour to a vegetal fig leaf soda, one of many inspired non-alcoholic cordials and iced teas you might encounter. (Yes, cellar door restaurants! You can offer non-drinkers options beyond multinational colas and juices!) Regeneratively grown produce aside, the McDonalds also raise sheep (a meat-specific breed called Sheepmaster) and pigs (Tamworths). You might spy a few of the latter frolicking in the mud on the drive in. 'This is made with the pigs we saw outside,' exclaimed a mother to her children as a slab of very good pate en croute appeared tableside. 'Well, not those pigs exactly.' The pig in question probably didn't look quite like this, its flesh coerced into a dense farce studded with macadamia nuts and sheathed in bacon and an amber gelee. Lunch hits peak Glenarty with the main course. While farmers appreciate how low-maintenance a Sheepmaster animal is, the take-home for eaters is that the animal's meat is juicy, rosy and deeply flavoured: or at least when its rump is grilled Argentine-style over fire and cleaved into thick, garnet slices. The lamb comes with veggies sides, although it feels ungenerous to call smoky eggplant with whipped tahini, pomegranate and a syrupy vincotto as (just) a 'side'. A fine-boned bitter chocolate tart teamed with medicinal feijoa ice cream is the perfect CWA-esque sweet to end on. While Glenarty's restaurant craft is strong – the relaxed, assured service under Georgia Badyk is bang-on for country lunching; local winemaker Bec Durham illuminates the cellar door – its MVP is its garden and the diverse array of pristine herbs, fruits and vegetables that head gardener Martine Surprenant and co sow and grow. For eaters that appreciate provenance and food that tastes of its ingredients, here's a reassuring antidote to the bombastic, more-seasoning-more-seasoning! cooking that's so prevalent nowadays. Of course, not everyone has a productive, 240-hectare backyard at their disposal. (Having access to any sized backyard, full stop, seems hard enough.) I also accept that lunch at Glenarty is unquestionably a special occasion road trip. But one thing that is in reach of most eaters is taking steps to understand where our food comes from. Buy your kale and lunchbox apples from a greengrocer. Get chatting with a grower at the farmer's market – and not a middle person buying produce from a wholesale market – and be rewarded with a lesson on, say, the fluid sexuality of avocados. Pinch some lemons from your neighbour's tree hanging over the fence. Buy some radish seeds and stick them in some soil. Not only will you eat better, but you'll get a taste of what it takes to produce food and the importance of getting behind farmers and producers. If we want a strong, robust local food scene, we're going to have to work for it.
CBS News
15-03-2025
- CBS News
Southeast Queens residents say parked trucks are multiplying on neighborhood streets
Residents in parts of Queens say their neighborhood streets are being treated like a parking lot for trucks, with trash accumulating among commercial vehicles left on the roadside. It's happening in Brookville, Rosedale and Springfield Gardens. Trucks, trailer park on streets for days, residents say William McDonald has lived in Springfield Gardens for decades. He says the truck problem has gotten out of control in the last two years. "You might have found before two, three trucks," he said. "But now, they got the whole block." McDonald, who is president of the Springfield Gardens Civic Association, says streets along Springfield Park have come to resemble a tractor-trailer parking lot. He sees the same issue in other neighborhoods near John F. Kennedy International Airport, including Brookville and Rosedale – trucks and detached trailers left by the roadside for days on end, despite a three-hour limit for commercial vehicle parking. And with the trucks, he says, comes trash. "They just use this as a garbage disposal," he said. The New York City Department of Sanitation told CBS News New York: "Many of these areas are known illegal dumping locations that we routinely monitor, enforce and clean. Those who treat public lands here as their dumping grounds should know that we have significantly stepped up illegal dumping surveillance citywide in the last two years, with a network of more than 300 cameras positioned in known hotspots to catch illegal dumpers. Summonses for illegal dumping start at $4,000, with the cost of cleaning up the mess also passed along to the dumper. We also impound the vehicles involved. Crooks who are dumping trash here are on notice: If you dump on our neighborhoods, we will catch you, we will impound your vehicle, and you will pay." As for illegal dumping on park property, the Department of Parks and Recreation told CBS News New York that new penalties will raise fines from $1,000 to $5,000 for the first offense, adding in a statement: "Illegal dumping is a challenge in every borough of New York City and NYC Parks uses a great amount of staff time to address and correct these conditions. These impacts on our park system are unfortunate and we urge New Yorkers to refrain from illegally dumping trash in their parks." Insufficient parking for trucks at JFK an issue, officials say But the trucks may point to another issue: insufficient onsite parking for vehicles carrying cargo to Kennedy Airport. "I think that once they finish, they leave their trucks here," McDonald said. The Port Authority agrees, acknowledging that increased cargo volume to the airport in the past several years has resulted in more commercial vehicles left on community streets. As JFK undergoes its $19 billion overhaul, the Port Authority says it will triple the existing space for truck parking to make room for a total of 150 trucks. In the meantime, the NYPD told CBS News New York the 116th Precinct issued 124 parking summonses between Dec. 19 and March 5. State Senator James Sanders Jr. says it takes a village. "They say that the price of liberty is eternal vigilance, and the price of our nature is that we must be eternally vigilant," he said. "So we need to report, report, report." McDonald says the mess sets a troubling precedent. "I think the community deserves better," he said.
