2 westword.com WESTWORD MAY 9-15, 2024 | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | W ® 10 TRAIL MIX Chris Haven recruits a crew of fellow street artists to beautify the banks of Cherry Creek. BY CHRIS PEREZ 6 HIDING IN PLAIN SIGHT Arthur Infante has built four encampments for migrants, and he’ll build another after this one is swept. BY BENNITO L. KELTY 13 FAIR SHARE Kaizen Food Rescue is feeding the community, one box at a time. BY HELEN XU 17 BREAK A LEG Bluegrass group Jake Leg displays diverse talent on its new album. BY NICK HUTCHINSON 10 Culture 13 Cafe 17 Music CONCERTS/CLUBS ................................... 18 26 Marijuana CANNABIS CALENDAR ............................ 26 ASK A STONER ......................................... 28 VOLUME 47 NUMBER 37 MAY 9-15, 2024 E D I T O R I A L Editor Patricia Calhoun Editorial Operations Manager Jane R. Le News Editor Thomas Mitchell Culture Editor Emily Ferguson Food and Drink Editor Molly Martin Social Media Editor Katrina Leibee Senior Staff Writer Chris Perez Staff Writers Catie Cheshire, Bennito L. 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KELTY, MAY 2 A H O M E R U N Excellent story on Dan Medina. What an inspirational coach, and I appreciate his at- titude regarding the value of baseball. I only wish he were running the Colorado Rockies. Les Adams Denver Defi nitely will be checking out Dan Me- dina’s bar very soon. I grew up across from King Soopers on Florida and Sheridan; love to see someone from the hood doing big things. Daniel Kaspari Denver Thank you so much for the profi le of Dan Medina. I appreciate positive stories about local people doing good things for the Mile High. Steve Martinez Denver “GOING DEEP,” SUSAN FROYD, MAY 2 T H E K I L L I N G Z O N E I want to thank Westword for your ongoing coverage of the Sand Creek Massacre, start- ing with the articles Patricia Calhoun started publishing more than a decade ago, before the 150th anniversary. Although an immersive theatrical work like Breathing Healing Into the Banks of Sand Creek sounds a little too close to what Calhoun called the “Disneyfi ed” Sand Creek Collision exhibit that History Colorado ulti- mately locked away, I appreciate any atten- tion given this important subject. Harold Stein Denver While your article was informative and educational and shows us what art can do for the ancestors of the Sand Creek Massacre, ac- cording to Silas Soule’s notes he made the day after the massacre, he counted 163 dead the day after the massacre, not “over 200,” as stated in your article. As punishment for not unlimber- ing his cannon during the massacre, Chivington ordered Captain Soule to count the bodies of the dead the next day. You can read Captain Soule’s notes at the Denver Public Library. Take care and keep up your good work! Don Vasicek Centennial Editor’s note: We took our fi gure from the History Colorado exhibit The Sand Creek Massacre: The Betrayal That Changed Cheyenne and Arapaho People Forever. Here’s the explanation from History Colorado of how it arrived at the fi gure of at least 230 Cheyenne and Arapaho killed: “The number of those killed that we used in the exhibition, which is also the number that the National Park Service cites at the Sand Creek Massacre National Historic Site, refl ects years of work by Tribal historians, the NPS and other scholars to unify Tribal accounts and written documentation to determine an accurate and agreed-upon fi gure for those massacred at Sand Creek. That work takes into account the many casualties that Soule may not have counted because they were killed or wounded while fl eeing from the main site of the attack, or were taken by their relatives as they fl ed for safety.” “FOOD FOR THOUGHT,” LETTERS, MAY 2 H E R E ’ S A T I P One dollar an hour in a place like Loca Can- tina that staffs that many people is about $50,000 to $60,000 in payroll; then multiply that by 1.6 for payroll taxes, and that’s the impact. So if the restaurant does $3 million and profi ts 5 percent — which is high-end in Denver — that’s 50 percent of the profi t gone. Juan Padró Denver I understand why diners are getting so confused about the tipping issue. It seems like every restaurant I visit has a different rule about tipping or charges a different fee about something. It’s made fi guring out the bill at the end of an otherwise enjoyable meal very confusing. Marie Miller Denver
