QUITOBAQUITO SPRINGS — Eleanor Ortega filled a clear plastic water bottle from the small current of a sacred spring that has sprouted lifefor centuries in the heart of the Sonoran desert.
It sustained generations of Tohono and Hia-Ced O’odham — the Desert and Sand Dune People, respectively — including her great-great-grandfather, who is buried a short distance away.
As the sun began its ascent into the clear Sunday sky, she poured the water into a pumpkin gourd lying in the hardened white sand next to her.
When she finished, she picked the gourd up with both hands, stepped over the concrete-lined ditch carrying the water downstream, and began walking back along a clearly-marked trail.
“When I was young, my grandfather used to bring me up here all the time,” Ortega said as she walked, the sand crunching loudly beneath her black
MaintenX International, one of the nation’s largest facility maintenance providers, shares the benefits of their experience with restaurateurs choosing between remodeling or refreshing an outdated space.
TAMPA, Fla., Sept. 16, 2020 /PRNewswire-PRWeb/ — The restaurant industry is a demanding one, with stringent regulation, thin margins, and relatively high turnover all presenting challenges. That was all true even before the reduced occupancy and enhanced safety requirements that COVID-19 imposed made the business even harder. One ordinary restaurant decision made harder by the present situation is the choice between remodeling or refreshing an outdated space. MaintenX International, which has provided facility maintenance services to restaurants around the country for 40 years, knows these challenges well, and seeks opportunities to share the benefits of their experience with restaurateurs facing such decisions.
Bill Schaphorst, MaintenX VP of Business Development, contributed an article on that topic to the August/September issue of Facilitator Magazine,