Northern Arizona University’s student voice since 1914 Vol. 115 Growth Issue | April 28, 2023 — May 12, 2023
FEATURES
The McMillan gives new life to historic building
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A Flagstaff-Grand Canyon stagecoach waits outside the McMillan Bank Hotel, 1892. Photo courtesy of Discover Flagstaff
HAVA HERZOG
he past and the present blur on the corner of East Route 66 and North Leroux Street, where the McMillan Building stands as the oldest building in downtown Flagstaff. Since 1886, the building has witnessed the changing Flagstaff scene in its nearly two centuries standing. Now, The McMillan Bar and Kitchen operates out of the historic location, giving the former bank hotel new life as a modern eatery. The McMillan upholds its legacy of hospitality by welcoming locals and tourists alike to “drink in the history.” The McMillan Building was originally The Bank Hotel Building. The National Park Service lists it on its National Register of Historic Places, which ensures the building’s indefinite preservation in nearoriginal conditions. The McMillan building is included in Flagstaff ’s Railroad Addition Historic District. Tucker Woodbury, the founder of The McMillan Bar and Kitchen and co-founder of its parent company, Genuine Concepts, has been involved in the restaurant’s creation and development since obtaining the space in 2012. Thomas McMillan, who was one of the first Flagstaff settlers, bought the building during its construction and was the original owner. The McMillan Building still remains in the original family’s ownership. Ed Fleming, a member of the McMillan family, is the landlord of the building and offered the space to Woodbury and his team in 2012. This May, The McMillan Bar and Kitchen will celebrate its 10th anniversary. When surveying the building for the first time, Woodbury said he and his team immediately fell in love with the exterior. From that point forward, their vision was to create a historic tavern. However, the interior of the building had modifications, which did not fit the historic look Woodbury’s team was going for. The red brick walls were concealed behind drywall, and the original flooring was covered in carpeting. “When we saw that building, we said, ‘We’ve got to bring this thing back to its old glory and make it a neat little watering hole,’” Woodbury said. “We just started peeling everything away and got overthe-top enthused because a lot of our projects, especially at the time, were adaptive reuse projects and all driven by cool architecture.” The original exterior window frames, door frames, local red sandstone and timber, Woodbury said, are all “easter eggs” from the original Bank Hotel, which visitors can discover around the building.
The McMillan Bar and Kitchen on East Route 66 and North Leroux Street is a premiere location in town for plays, dances and other events, April 11. John Chaides | The Lumberjack
NEWS
See MCMILLAN on PAGE XX
Navajo Nation fights for water access The Navajo Water Project and Tó Nizhóní Ání fight for increased water accessibility
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AVA HINIKER
hroughout the Navajo Nation, studies estimate more than 30% of households do not have access to running water. Additionally, water scarcity can be exacerbated by mining enterprises’ contamination of natural water sources. While Navajo Nation leaders fight for quantified water claims, Indigenous-led nonprofits are working to increase water access and protect crucial aquifers — layers of rock that release water into wells and springs — from industrial exploitation. The Navajo Water Project (NWP), part of the DigDeep organization, is an initiative to provide clean, temperature-controlled water to Diné families living without indoor plumbing. The program has completed more than
CULTURE
500 home water system installations since its formation in 2014 in New Mexico, Arizona and Utah. Individuals living in the Navajo Nation without indoor plumbing often have to drive to designated water fill stations and haul containers back to their homes, a process that can be taxing. Katie Janss, the program operations manager for NWP, said its services are intended to alleviate the burdens people without running water experience. Janss said some who have access to running water take it for granted. “It just takes a lot of time out of your day to have to complete this extra chore where you get in the car, grab your buckets and carry eight pounds per gallon just to drink, bathe and clean your clothes,” Janss said. “It’s not good for your body, and it’s not good for your vehicle.” The water system installation process begins with identifying and surveying homes in need. Local governments and municipalities collaborate with NWP and connect them with households requesting their services. Depending on how
many homes are in need and their individual circumstances, NWP assesses viable methods of accessing and distributing water. Due to the depth of underground water sources and the high costs of commissioning new wells, water is often accessed by repurposing preexisting agricultural wells or filling up water trucks at utility watering points on the Navajo Nation. Technicians then install a 1,200-gallon water tank and ensure the home has a functioning sink, water heater, filter and drain line — all within 24 hours. Once this process is complete, water trucks will visit each home monthly or by request to refill the tank and make any necessary repairs. Increasing the accessibility of running water ensures elders, larger families and those without transportation have access to water without having to make hauling trips. This way, Janss said individuals will not have to leave culturallysignificant land due to a lack of available resources. See WATER ACCESS on PAGE XX
Fat Olives: Flagstaff ’s premier Italian cuisine See FAT OLIVES on PAGE XX
Bottom left: Fat Olives chef Ricardo Onduna prepares a bacon marmalede bruschetta board to go out to customers, April 9. Bottom right: Alex Magaña slides a pizza into the wood oven at Fat Olives, April 9. Sara Williams | The Lumberjack