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Architects; Neylan & Ungless, Ribbon windows on the second floor and enlarged windows on the floor above indicate the units altered by ARU (Florian Beigal and Philip Christou in 1994 here) but there is no sign of continuing work on other units.
These architects produced some of the most original and intelligent housing schemes of 60-70s. Here they wanted to respond more explicitly and formally to the site topography, individual privacy and identification between individual and dwelling, integration of flats with housing, generation of a sense of place and community within a larger urban pattern and pedestrian and visual lines of movements.
The top of south facing sloping site forms the nub of the scheme forming car parking below terraces. This semi circular form acts as a community focus from which the majority of the housing units fan out like fingers. The narrow, blind lanes are punctuated by entrance doors and small kitchen windows to the family courtyard houses and tapering green wedges offer distant views of Essex.
The feeling of being in an ancient hilltop settlement is also reinforced by a strong fortified ring of housing which gave the nickname of 'Kasbah' to the scheme.
Architects; Neylan & Ungless, 1966. Improvements/alterations to parts of tall slab blocks by ARU (Florian Beigal & Philip Christou) 1994.
Latest fad in Brick Lane?
The queue here was enormous while the similar Bagel/Beigel shops nearby were almost deserted. Guess someone had a great review?
Architects; Neylan & Ungless, 1966. Improvements/alterations to parts of tall slab blocks by ARU (Florian Beigal & Philip Christou).
155 Brick Lane, London E1.
What's the difference between this bakery and the one two doors along at 159 Brick Lane?
Some online reviewers claim 155 has a wider range of fillings. Others that 159 has sharper mustard. One wrote that on their visit 155 had tastier beef. Another praised 159's chewier beigels and delicious Challah.
Had we but world enough and time,
to taste them all would be no crime.
salt beef beigel at Brick Lane Beigel Bake , if you are ever in Brick Lane this is a great place to eat , the salt beef beigel is to die for , a cuppa is cheap , and they are open all the time
Fairmount Bagel, at 74 Avenue Fairmount Ouest, was opened by Isadore Shlafman and his son Jack Schlafman in 1949. One story credits Isadore with baking the first bagel in Montreal as early as 1919 along the Main.
The Montreal bagel, sometimes called a beigel, or in French a beguel, is a distinctive variety of the traditional bread product shaped by hand in a ring from yeasted wheat dough, which is first boiled for a short time in water and then baked. In contrast to the New York-style bagel, it is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked in a wood-fired oven, whose irregular flames give it a dappled light-and-dark surface colour. There are two predominant varieties: black-seed (poppyseed), or white-seed (sesame seed).
For a different version of the origin, see the Chaim (Hyman) Seligman's story.
Street art in Shoreditch, London, February 2019. Cars usually get in the way but this seemed quite well placed and colour co-ordinated!
Artist: Sweet Toof
Brick Lane, London
May 2012
If I was better at this sort of style I'd have waited until he turned and noticed me to shoot. Oh well, what's life without some aspirations?
Leica m6
Leica Summicron 35mm
Fuji Neopan 400 developed in TMAX (1:4)
September 8, 2018-Hempstead--Governor Andrew M. Cuomo receives endorsements from Everytown for Gun Safety, Moms Demand Action, Fred Guttenberg, and from Linda Beigel Schulman, whose daughter and son respectively were Parkland High School shooting victims, at a rally in Westbury, Long Island.
another image from the bagel shoot last weekend. These bagels are the best, full of seeds, texture, and of course salt
St. Viateur Bagel Shop, at 263 St. Viateur Ouest, was opened in 1957 by Myer Lewkowicz. Current owner, Joe Morena, with over 45 years of experience in the bagel business, oversees a family business that has grown to include 4 bakeries and 2 Bagel Cafés in Montreal. The landmark bagel shop operates 24/7 and sells over 1,000 dozen bagels a day, each and rolled and baked in a wood-burning oven.
The Montreal bagel, sometimes called a beigel, or in French a beguel, is a distinctive variety of the traditional bread product shaped by hand in a ring from yeasted wheat dough, which is first boiled for a short time in water and then baked. In contrast to the New York-style bagel, it is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked in a wood-fired oven, whose irregular flames give it a dappled light-and-dark surface colour. There are two predominant varieties: black-seed (poppyseed), or white-seed (sesame seed).
Montreal bagels, like the New York bagel, were brought to North America by Jewish immigrants from Eastern Europe. One story claims the bagel was first baked in Montreal by Chaim (Hyman) Seligman, who sold his bagels on the Main from the back of a horse-drawn carriage. Seligman went in business with two men, Myer Lewkowicz and Jack Shlafman. Seligman and Lewkowicz founded St-Viateur Shop; Shlafman went on to found Fairmount Bagel. Fairmount Bagel’s sign pays homage to Seligman’s practice of stringing bagels together for sale by the dozen.
For a different version, see the <a href="Fairmont's story