The San Francisco cable car system is the world's last manually operated cable car system. An icon of San Francisco, the cable car system forms part of the inter modal urban transport network operated by the San Francisco Municipal Railway. Of the 23 lines established between 1873 and 1890, only three remain (one of which combines parts of two earlier lines): two routes from downtown near Union Square to Fisherman's Wharf, and a third route along California Street. While the cable cars are used to a certain extent by commuters, the vast majority of their seven million annual passengers are tourists, and as a result, the wait to get on can often reach two hours or more. They are among the most significant tourist attractions in the city, along with Alcatraz Island, the Golden Gate Bridge, and Fisherman's Wharf. The cable cars are listed on the National Register of Historic Places.
In 1869, Andrew Smith Hallidie had the idea for a cable car system in San Francisco, reportedly after witnessing an accident in which a streetcar drawn by horses over wet cobblestones slid backwards, killing the horses.
The first successful cable-operated street running train was the Clay Street Hill Railroad, which opened on August 2, 1873. The promoter of the line was Hallidie, and the engineer was William Eppelsheimer. The line involved the use of grip cars, which carried the grip that engaged with the cable, towing trailer cars; the design was the first to use grips. The term "grip" became synonymous with the operator.
The line started regular service on September 1, 1873, and its success led it to become the template for other cable car transit systems. It was a financial success, and Hallidie's patents were enforced on other cable car promoters, making him wealthy.
By 1979, the cable car system had become unsafe, and it needed to be closed for seven months for urgently needed repairs. A subsequent engineering evaluation concluded that it needed comprehensive rebuilding at a cost of $60 million. Mayor Dianne Feinstein took charge of the effort, and helped win federal funding for the bulk of the rebuilding job. In 1982 the cable car system was closed again for a complete rebuild. This involved the complete replacement of 69 city blocks' worth of tracks and cable channels, the complete rebuilding of the car barn and powerhouse within the original outer brick walls, new propulsion equipment, and the repair or rebuild of 37 cable cars. The system reopened on June 21, 1984, in time to benefit from the publicity that accompanied San Francisco's hosting of that year's Democratic National Convention.
Since 1984, Muni has continued to upgrade the system. Work has included rebuilding of another historical car, the building of nine brand new replacement cars, the building of a new terminal and turntable at the Hyde and Beach terminus, and a new turntable at the Powell and Market terminus.
The cable cars are principally used by tourists rather than commuters.[8] The system serves an area of the city that is already served by a large number of buses and trolleybuses. The two lines on Powell Street (Powell-Hyde and Powell-Mason) both serve only residential and tourist/shopping districts (Union Square, Chinatown, North Beach, Nob Hill, Aquatic Park and Fisherman's Wharf), with the "downtown" end of both lines a substantial distance from the Financial District. The California Street Line is used more by commuters, due to its terminus in the Financial District.
If you want to read more, go here: https://en.wikipedia.org/wiki/San_Francisco_cable_car_system
When you tell them what's for dinner, your family will probably ask you, "What's a schnitzel chicken?" Instead of answering, just have them taste! This easy chicken recipe is perfect for bringing a little German flavor to the table, in a whole new way!
- 4 boneless, skinless chicken breasts (1 to 1-1/4 pounds)
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 (10.5-ounce) can cream of mushroom soup
- 1/4 cup milk
- 1/4 cup dry white wine
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup seasoned bread crumbs
- Between 2 pieces of wax paper, gently pound the chicken to 1/4-inch thickness with a mallet or rolling pin; set aside.
- In a medium saucepan over medium-high heat, melt butter; sauté mushrooms 2 to 3 minutes or until lightly browned. Add soup, milk, wine, onion powder, and pepper and bring to a boil. Reduce the heat to low and cover to keep warm.
- In a large skillet over medium-high heat, heat the oil until hot.
- Whisk eggs in a shallow dish and place bread crumbs in another shallow dish. Coat chicken in egg, then in bread crumbs.
- Saute chicken in batches 4 to 5 minutes per side or until golden brown and no pink remains in center. Place on serving dish and serve immediately topped with mushroom sauce.
Daddy being Irish and missing being born on St. Pat's Day by 1 day! Dang!
1926 – Jerry Lewis, American comedian (d.2017)
