Kicking ass downtown.

Verily, there were hordes afoot in downtown New Albany yesterday for the various holiday kickoff activities, which generally were being referred to as the Jingle Walk.

Frankly, it was amazing.

I took no photos, because they all would turn out the same: Lots and lots of people milling around eateries and shops, few of which existed five years ago. One man lunching at Bank Street prior to setting off for the wine tastings with his wife asked me, “How has this happened? I grew up here and there wasn’t anything downtown, but now … ”

There are lengthy explanations, of course, but perhaps the most interesting single aspect of New Albany’s downtown regeneration is that it has occurred in spite of recession and international economic chaos, and it is proceeding apace during the transportation dislocations of the Sherman Minton Bridge closing.

A few days ago, The Keg Liquors officially opened its second location on Pearl Street. Early glimpses at the selection confirm that it will be a high-end kind of place, specializing in niche beverages.

That's the whole point of The Keg being there.

I’ve known the store’s owner, Todd Antz, for a while, and he is a promotional whirlwind whose presence in downtown’s epicenter stands to draw many people who wouldn’t ordinarily patronize the historic business district.

Just around the corner, the ongoing renovations at the former Fair Store have yielded spectacular results. Quill’s is about to open its coffee shop, with beans roasted on-site. A few feet away, an upscale cigar emporium called Billow also will be debuting within days. It includes a walk-in humidor and a fully ventilated smoking lounge. The sleek interior redesign accommodating both these new entities is jaw-dropping; Jenna and Thomas deserve plaudits for seeing the changes through.

All these collective investments and improvements, all these newcomers, and all this progress – and all of it mysteriously achieved without the presence of a single big box chain store and without the massive governmental subsidies that make the big-box exurb possible.

It has happened downtown, and it is working, precisely because the preferred ethos is different -- by design.

We must continue to find the ones who get it, reinforce their experience, and gradually wean them off the standard contemporary cookie-cutter fare. The process is difficult, and it takes time. It’s also rewarding as hell, and reminds me of why I love what I do. Yesterday was just such an affirming experience, and I’m feeling renewed enthusiasm. I hope you are, too.