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Alice's Restaurant of Sky Londa, California, founded in the 1960s, was originally founded by Alice Taylor with no connection to Alice Brock. Subsequent owners of the restaurant kept the original name as a homage to the song, eventually adding a "Group W bench," because the name had made the restaurant a tourist attraction that was "good for ...
Alice's Restaurant is the debut studio album by Arlo Guthrie released in October 1967 by Reprise Records. It features one of his most famous songs, " Alice's Restaurant Massacree ". A steady seller, the album peaked at No. 17 on the Billboard Top LPs chart in March 1968.
Alice's Restaurant (The Massacree Revisited) Released: Label: Rising Son Records RSR-0010; Format: - 2000 Til We Outnumber 'Em (various artists, live program featuring and hosted by Guthrie) Released: May 23, 2000; Label: Righteous Babe Records 19; Format: CD - 2005 Live in Sydney. Released: Label: Rising Son Records RSR-1124; Format: - 2007 In ...
Alice Brock, whose Massachusetts-based eatery helped inspire Arlo Guthrie’s deadpan Thanksgiving standard, “Alice’s Restaurant Massacree,” has died at age 83.
Guthrie was born in the Coney Island neighborhood of Brooklyn, the son of the folk singer and composer Woody Guthrie and dancer Marjorie Mazia Guthrie. [1] He is the fifth, and oldest surviving, of Woody Guthrie's eight children; two older half-sisters died of Huntington's disease (of which Woody also died in 1967), an older half-brother died in a train accident, another half sister died in a ...
Alice's Restaurant is a 1969 American comedy film directed by Arthur Penn. It is an adaptation of the 1967 folk song " Alice's Restaurant Massacree ", originally written and sung by Arlo Guthrie . The film stars Guthrie as himself, with Pat Quinn as Alice Brock and James Broderick as Ray Brock. [ 3 ]
William J. Obanhein (October 19, 1924 – September 11, 1994), also known as Officer Obie, was the chief of police for the town of Stockbridge, Massachusetts.He was a member of the police force there for 34 years, 1951 to 1985.
As a chef, I appreciate the restaurant's rotating menu and the team’s dedication to locally-sourced ingredients. This keeps things fresh, both figuratively and literally.