BUZZWORTHY
To be considered for Buzzworthy, contact Cindy Schweich Handler at [email protected]
Wayne
Photojournalists hope to be in the
right place at the right time, even if
what’s happening there is tragic (as
newsworthy events can be). Wayne
resident BRIAN HESTER was vaca-
tioning in Paris with his wife on April
15 when nearby sirens alerted him
to a disaster unfolding: Notre Dame
Cathedral was engulfed in flames.
Soon, he was capturing images of
the fire and smoke billowing from
the iconic church. “We heard the fire
and the sirens and the smoke, and
so we had to get down there and
get some pictures of what was going
on,” Hester told NBC-4 New York.
“It’s a sound I won’t forget. That
many people all sighing at once, you
know?” Northjersey.com ran some
of his photos in their coverage of
the event.
Wayne
PROBLEM-SOLVING FOR NASA
Wayne
YARD HOUSE COMING TO
WILLOWBROOK MALL
YARD HOUSE joins the growing list of chain restaurants with loca-
tions at the Willowbrook Mall. The eatery, which is currently projected
to open in the fall, will be situated on the ground floor of the mall’s
northwest wing, below the (relatively new) Dave & Buster’s. Yard House
claims to have the “world’s largest selection” of draft beer, with more
than 100 varieties on its menu. The Willowbrook Yard House will be the
company’s second New Jersey address, after the Moorestown Mall in
Burlington County. Food menus there include everything from Asian-
inflected dishes such as moo shoo egg rolls and orange chicken to
American standbys like BBQ bacon cheddar burger and roast beef dip.
8
MAY 2019 WAYNE MAGAZINE
PASSAIC COUNTY TECHNICAL INSTITUTE was recently the set-
ting for the NASA Hunch North Eastern Critical Design Review and
Culinary Challenge Evaluation. More than 120 students from 11 schools
in the tristate region partnered with the nationally renowned space
program. In the Critical Design Review, students provided innovative
solutions to actual problems astronauts experience in space; PCTI’s
Engineering Technology students developed collapsible sleeping
quarters, a tool arrangement container and organizer, and a washing
machine agitator. During the Culinary Challenge Evaluation, PCTI stu-
dents, along with competitors from three other schools, created a side
dish for astronauts of the International Space Station. PCTI’s “Poached
Pear with Cherry Glaze Puree” met the strict standards set forth by
NASA HUNCH officials and Johnson Food Lab Scientists. In this photo,
Alvaro Garcia (Woodland Park), Jaidah Morales, Keyur Rana (Passaic),
Siddarth Rana (Clifton) and Timothy Mercurio (Hawthorne) showcase
their design for sleeping quarters aboard the ISS.
HESTER/USA
WORTH A
THOUSAND WORDS