GOTTINGEN STREET BUS CORRIDOR

Project Overview: Recent and ongoing policy development efforts have prioritized making improvements to Halifax’s transit service. The adopted Moving Forward Together Plan and the currently-in-development Integrated Mobility Plan will include bold moves that will aim to improve transit service throughout the city through increased priority, enhanced reliability, and reduced travel time. Among the key initiatives that the Municipality is considering for transit upgrades are Transit Priority Measures (TPMs) to be strategically located along corridors and intersections to prioritize the movement of buses. HRM has contracted WSP to study the functionality and roadway design for the viability of

AGRICOLA STREET WORKSHOP WITH GARY TOTH

The Agricola Street Enhancement (ASE) project was organized by North End Business Association (NEBA) and Halifax Cycling Coalition (HCC), to develop a plan to improve the existing streetscape in the area that runs along Agricola Street from Cunard Street to Young Street. To bring ideas and information together as a part of the on-going discussion and work on this initiative, NEBA and HCC, in cooperation with the Licensed Professional Planners Association of Nova Scotia, held a workshop featuring Gary Toth, Senior Director of Project for Public Spaces, specializing in planning, design and education to help individuals and governments create and sustain public spaces that build stronger commun

DEE DEE'S ICE CREAM | Get The Scoop

Ditta Kasdan has already made 100 litres of ice cream this morning, what have you done today? Today and every day throughout the summer Dee Dee’s Ice Cream takes on the physically demanding task of making 100 litres of their fabulous frozen flavours, seven days a week. Although production slows down during winter (not even 100 litres per a week), Ditta herself has probably made about 40,000 litres of ice cream in her career so far. ​ But it didn’t all start in 2004 when she opened a seasonal location in Peggy’s Cove followed by a year-round eatery in the North End in 2010. Ditta has been creating ice cream since she began experimenting with flavours on her students before she retired from

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