In the early 20th century, Coney Island was the beating heart of America’s burgeoning amusement park industry. Three rival theme parks — Steeplechase Park, Luna Park, and Dreamland — engaged in fierce, cutthroat competition that dramatically reshaped this iconic destination. A Tawdry Reputation Transformed Coney Island’s reputation was once far from wholesome. Known as “Sodom by the Sea,” it was considered a tawdry, vice-filled destination. That began to change in 1897 when Steeplechase Park opened. Its founder, George Tilyou, sought to bring clean fun to the masses, creating a lighthearted atmosphere exemplified by his iconic “Funny Face” caricature. Stealing Ideas and Underhanded Tactics Tilyou’s success soon drew the attention of rival park operators. In 1902, he lured away the founders of the popular “A Trip to the Moon” attraction from the upcoming Luna Park. These underhanded tactics were common, as the parks constantly copied each other’s rides and acts to one-up the competition. Rapid Innovation Drives Change This competitive spirit drove rapid innovation at Coney Island. Over just a few years, the parks introduced groundbreaking new attractions like the Rotating Barrel, Thunderbolt roller coaster, and the world’s largest Ferris wheel. They transformed the public’s perception of amusement parks, elevating them from sideshows to immersive, technologically advanced experiences. The Birth of the Modern Amusement Park The era of Coney Island’s dueling theme parks was short- lived, lasting only from 1904 to 1911, but its impact can still be felt today. The parks’ relentless one-upmanship drove the rapid evolution of the amusement park industry, laying the foundation for the iconic destination Coney Island has become. What began as a vulgar locale became a glittering symbol of American ingenuity and the pursuit of wholesome fun. While the tactics of these rival parks may have been underhanded, the lasting legacy of their fierce competition is undeniable. The rapid innovations, technological advancements, and shifts in public perception from this crucible of competition continue to shape the amusement park experience today. The Rivalry That Redefined Entertainment Coney Island’s Cutthroat Carnival
MARGIE’S KITCHEN: HAM AND CHEESE SLIDERS
by Darlene Parman
My amazing momma, Margie Trammell, did not cook “just” to feed family and friends; her purpose was to pour love and joy into their lives. I hope this article empowers you to do the same! Growing up in the South, football season was a big part of our social life. Friends and family gathered at our house every weekend. It involved hours of eating — chili, dips, chips, Fritos, sandwiches. I have fond memories of college games on Saturday and the Dallas Cowboys on Sunday! With football season upon us, this is an easy, delicious recipe to feed the fans while tailgating or at your game day party. These sliders are filling, can be prepared in advance, and do not require silverware.
Ingredients
• One 12-count package of Hawaiian sweet rolls, sliced in half • ¾ lbs of thinly sliced cooked deli ham • ¾ lbs of thinly sliced Swiss cheese
• ½ cup unsalted butter • 1 tbsp Dijon mustard • 1 tbsp Poppy seeds
• 2 tsp of dried minced onion • 2 tsp Worcestershire sauce • ¼ tsp salt • ¼ tsp pepper
Directions 1. Line a 9x13-inch pan with aluminum foil and coat it with non-stick spray. Preheat oven to 350. 2. Keeping the rolls connected, use a large, serrated knife to slice them in half so you have a top and bottom slab. Do not pull the rolls apart. 3. Place the bottom slab of rolls in the prepared pan. Evenly layer one- half of the sliced ham over the rolls. Next, evenly layer the cheese over the sliced ham. Lastly, evenly layer the remaining ham over the sliced cheese. 4. Add the top slab of rolls and set aside. At this point, you can refrigerate the rolls until they are ready to prepare the topping and cook. For the Filling: 5. In a microwave container, carefully heat butter until melted. 6. Add the mustard, poppy seeds, onion, Worcestershire sauce, salt and pepper. Whisk until smooth. 7. Slowly pour the mixture over the rolls. Use a brush to evenly spread it over the tops of the rolls. 8. Cover with aluminum foil and let stand for 10 minutes. 9. Bake covered for 20 minutes at 350 F. 10.Uncover and bake another 5 minutes or till lightly browned. 11.Cut into individual sliders and serve. If you want us to share a recipe in Margie’s Kitchen, please email it to Info@parmanlaw.com. We’ll feature it in our newsletter or on our website!
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