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With COVID-19 cases surging in Travis County and a return to Stage 4 of Austin Public Health's risk-based guidelines, Austin ISD is considering a return to remote learning, according to an email sent to parents on Friday.
Austin ISD Superintendent Stephanie Elizalde said the district was "evaluating the option of temporarily transitioning to remote-only instruction" in the week following Thanksgiving and that a firm decision will be announced no later than Wednesday.
Elizalde added that after eight months of the pandemic the district has learned that sometimes health guidelines sometimes call for quick pivots. She also urged parents to have their children bring school supplies home with them today.
Her full statement is posted here.
Between Nov. 9 and Nov. 15, AISD reported more COVID-19 cases than any other school district in Travis County: nearly a quarter of total student cases and more than half of staff cases reported that week, according to Austin Public Health.
AISD also paused in-person learning at Austin High School on Nov. 16, resuming remote-only classes, after school officials grew concerned about the growing number of COVID-19 cases on campus.
AHS was only closed for three days; it was the first and only campus AISD closed again since opening back up. The school also offered drive-thru testing.
Austin-Travis County's COVID-19 dashboard shows that almost 4,500 children aged 1-19 have had the virus with no deaths, and local health officials have said the classroom setting is still safe for children. Most cases have been traced to extracurricular and social activities.
Hospitals in the Austin metro are reporting 79% occupancy, and officials are again sounding the alarm that area ICUs could soon be at capacity if residents don't take more precautions, especially over the Thanksgiving holiday.
Dr. Mark Escott, Austin-Travis County Public Health's interim health authority, said that if Austin isn't careful, "Thanksgiving is going to be bad and Christmas may look worse."
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(Dolce Neve)
He's since been offering that same experience for the past seven years with his artisanal gelato shop, Dolce Neve, in Austin, alongside his sister and her husband.
Leo Ferrarese, Marco and Franscesa Silvestrini run Dolce Neve. (Dolce Neve)
While gelato always played a big role in Silvestrini's life, it wasn't in his plans to take on a business with his favorite treat. After a few years in New York working as a management consultant, he felt he was missing out on something. "I decided to take a step back and started thinking, what could... I do to make society better and happier, even just for a moment," Silvestrini said.
He thought back to his childhood and the role gelato played in it and wanted to offer the same experience to Americans.
Once he had the product idea down, it came down to location. Growing up among farmers in a small community in Central Italy, Silvestrini knew he wanted a slower pace of living than New York, so he asked around. The answer he got: "Austin." The only thing he knew about what would become his future home was it had a Formula 1 track.
But after visiting once, he felt a great sense of community he didn't feel in The Empire State. "I felt it was not just a good place for a concept like mine, but also a good place to live because at the end of the day, you cannot just think about your business," he said.
"Dolce Neve" translates to "sweet snow." The shops offers 12-18 flavors at a time. (Dolce Neve)
Similarly, his sister Francesca Silvestrini was experiencing the same feelings while studying for her Ph.D. in Ohio before teaming up with Silvestrini. She went back to Italy to be properly trained in making gelato while Silvestrini focused on the business plan. They brought Leo Ferrarese, her husband, onboard and opened their first shop on South First Street in January 2014. The rest is history.
On the menu, you'll find various traditional and innovative flavors that rotate out. Some of the staples include chocolate, 100% vanilla from Madagascar and salted caramel. Other rotating or seasonal flavors include whiskey and pecan, organic cantaloupe sorbet, goat cheese and pecan, almond custard and tiramisu. They've created over 300 flavors together in the span of the business.
So what's next for the shop? Lately, Silvestrini has been thinking a lot about that. With two locations in Austin, one in Houston—he's just not sure if expanding more is the right move. Maintaining a quality product and good service is of utmost importance that he's not willing to sacrifice.
"In order to be happy, it's not about making money, it's about being an integral part of the community," Silvestrini said. "There have been so many cases in which I think what I did today really made a difference in somebody's life."
