Communities

Development in Dinkytown, part 7: Park it...where?

Seventh in a 10-part series. Previously, part 6: Keeping the town dinky.

Where did the name Dinkytown come from? That depends on whom you ask. Some have said it came from the appearance of a dinky town; another suggested it came form the name of the Dinkytown Dime, a long-standing dime store in the area. Others say a switch engine in the adjacent rail yards was called a Dinky and the workers stopped for lunch and other breaks. Still others say a streetcar through the area was nicknamed the Dinky.

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Half Native, half Asian, all service to the people: A profile of Daniel Yang

Daniel Yang is part of a new cohort of young leaders in the Native American community in South Minneapolis, a half-Native, half-Asian grassroots activist with a passion for public service and a special compassion for refugees. The experience of being lost, exiled and afraid is one his family knows well: Yang’s father was a Hmong refugee who, along with his Ojibwe mother, instilled a commitment to social justice and community service in his son.

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What's really happening – or not happening – at Minneapolis Central Library

“Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed rounds.? The quote belongs to our beleaguered postal employees, of course. It also applies to independent researchers with a deadline – people like me.

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Development in Dinkytown, part 6: Keeping the town dinky

Mesa Pizza is a Dinkytown favorite. Photo by Mark Zastrow (Creative Commons).

Sixth in a ten-part series. Previously, part 5: A friendly zone.

The planning process can’t solve every issue, such as the problem with small-scale businesses that don’t have deep pockets, city planner Haila Maze said.

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Development in Dinkytown, part 5: A friendly zone

Aerial view of proposed Opus site via Google

Fifth in a ten-part series. Previously, part 4: The Book House fights for its life.

The current building at the Dinkytown site proposed for development by Opus is only one story because the site is zoned C-1 for commercial use to keep the business area low density. To build for more height and density, Opus would need the city to rezone the site C-3A, the same as the Sydney Hall site on the opposite corner across from Dinkytown. Opus may also need a variance from parking requirements.

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Development in Dinkytown, part 4: The Book House fights for its life

Fourth in a ten-part series. Previously, part 3: The House of Hanson and the price of convenience.

Kristen Eide-Tollefson, who owns the Book House, is not happy to go. “I have spent the last three years investing heavily in preparing the store to be run by a new generation because I want the store to stay here, so the university has access to the kinds of books the Book House provides and the services the Book House provides,” Eide-Tollefson said.

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Development in Dinkytown, part 2: Threatened by success

This plan by Opus shows the scale of the proposed project.

Second in a ten-part series. Previously, part 1: "There's a nice vibe; it'd be easy to mess that up"

The city plan classifies Dinkytown as an activity center, like Stadium Village and Uptown: a dense, busy, active business area.

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Development in Dinkytown, part 1: “There’s a nice vibe; it’d be easy to mess that up”

This is the first article in a ten-part series.

When Bob Zimmerman moved into a fraternity house in Southeast Minneapolis, he traded his electric guitar in for a double-o Martin acoustic, browsed record stores to hear new music in the listening booths, changed his name to Bob Dylan, and listened to and performed folk music at local coffee houses—all beginning in the Marcy-Holmes neighborhood.

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Ethiopian flavors spice up Shabelle grocery and restaurant in Minneapolis

Abdur Omer

Abdur Omer, co-owner of Shabelle, the little Ethiopian grocery store and restaurant on Franklin Avenue, opened his store 13 years ago after moving to Minnesota to be near friends. He first moved to Washington, D.C. from Ethiopia in the 1980s and it was there, just a couple of years before he arrived, where I first became aware of Ethiopian cuisine. The city’s many Ethiopian restaurants were popular with the many Ethiopian cab drivers, and although I was only an Iowan cabdriver, I’d grab the same take-out as my fellow cabbies, nibbling on dinner as I trolled for fares. I loved the fragrant stews and the bread it was served on. They were unlike any cuisine I’d tried.

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