Giving military families a hand-up with MilitaryShare

Updated 10:42 am, Friday, January 26, 2018 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-3', placement: 'Interstitial Gallery Thumbnails 3', target_type: 'mix' }); _taboola.push({flush: true}); Photo: Michael K. Dakota, AP Image 1of/3 CaptionClose Image 1 of 3 In this Friday, Jan. 19, 2018 photo, bags of produce stacked on boxes of food wait to be picked up by military families participating in the Central Pennsylvania Food Bank's Military Share program in Palmyra, Pa. The food bank's MilitaryShare program, started in December 2015, provides 50 to 60 pounds of food to military families free of charge each month, and distributed about 1 million pounds of food in 2017. (Michael K. Dakota /Lebanon Daily News via AP) less In this Friday, Jan. 19, 2018 photo, bags of produce stacked on boxes of food wait to be picked up by military families participating in the Central Pennsylvania Food Bank's Military Share program in Palmyra, ... more Photo: Michael K. Dakota, AP Image 2 of 3 In this Friday, Jan. 19, 2018 photo, Greg Stegall, the Central Pennsylvania Food Bank's mobile distribution and produce manager, visits Palmyra Veterans of Foreign Wars Memorial Post 6417, a participant in the food bank's MilitaryShare program, in Palmyra, Pa. The food bank's MilitaryShare program, started by Stegall in December 2015, provides 50 to 60 pounds of food to military families free of charge each month, and distributed about 1 million pounds of food in 2017. Stegall is a U.S. Navy veteran, the son of a World War II U.S. Army veteran and the father and father-in-law of U.S. Air Force veterans. (Michael K. Dakota /Lebanon Daily News via AP) less In this Friday, Jan. 19, 2018 photo, Greg Stegall, the Central Pennsylvania Food Bank's mobile Continue Reading

American Grille is a homey spot for food, drink

We love a good backstory, and the American Grille has one. Located along Route 16 on your way into East Aurora from Elma (and before the Knox Farm), some may remember the restaurant was Bourbon Street, and prior, Kettles. In July 2016, husband and wife owners, Jennifer and Patrick Staerker along with T.C. Laury, purchased the place from the previous owner who felt it needed a full-time local owner. Ironically, the Staerkers were expats looking to move back to the area. “Patrick is from Western New York and studied at RIT’s School of Hospitality & Tourism,” said Jennifer Staerker. After college, he moved to Florida, working for 23 years in the industry. “We lived in Panama City Beach, and while it’s beautiful, the people are transient. It wasn’t an environment to raise our son. There was no sense of community like here,” she said. American Grille bartender Amy Greene makes a drink for a customer. Dan Zajac, right, looks on. (Sharon Cantillon/Buffalo News) The Staerkers saved up, moved back to the area without jobs and began looking for a restaurant in November 2015. It took some time, but they're now in business. So why the name American Grille? The Staerker family has a long history of military service. The restaurant interior reflects the name with murals on the wall. We loved that the place was toasty warm, literally, when we stopped on a frigid day. (Maybe their Florida stint compels the Staerkers to crank up the heat?) The layout includes a big open bar area with seating, plus separate dining spaces with tables and booths. We especially liked the brick wall arches that add visual interest. And who would think hanging unused beer taps could be so stylish? The Meyer and Howe families have dinner at the American Grille. (Sharon Cantillon/Buffalo News) There are 13 taps indoors, with seven more outside during the summer on the patio. (The patio looked really neat, even with piles of snow.) Drafts include the standbys Continue Reading

Amazon Go is finally a go: Sensor-infused store opens to the public Monday, with no checkout lines

Todd Bishop, GeekWire Updated 8:02 am, Monday, January 22, 2018 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-5', placement: 'Interstitial Gallery Thumbnails 5', target_type: 'mix' }); _taboola.push({flush: true}); window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-10', placement: 'Interstitial Gallery Thumbnails 10', target_type: 'mix' }); _taboola.push({flush: true}); window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-15', placement: 'Interstitial Gallery Thumbnails 15', target_type: 'mix' }); _taboola.push({flush: true}); window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-20', placement: 'Interstitial Gallery Thumbnails 20', target_type: 'mix' }); _taboola.push({flush: true}); window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-25', placement: 'Interstitial Gallery Thumbnails 25', target_type: 'mix' }); _taboola.push({flush: true}); window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-30', placement: 'Interstitial Gallery Thumbnails 30', target_type: 'mix' }); _taboola.push({flush: true}); window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-35', placement: 'Interstitial Gallery Thumbnails 35', target_type: 'mix' }); _taboola.push({flush: true}); window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-38', placement: 'Interstitial Gallery Thumbnails 38', target_type: 'mix' }); Continue Reading

Which meal kit delivery service is right for you? Comparing Blue Apron, Hello Fresh and 8 more

This story has been updated. Home-delivered meal kits are all the rage right now with more than a dozen companies offering diverse menus and pricing options. And Amazon is making waves with a meal kit service of its own, a partnership with While it’s fairly new, AmazonFresh offers customers the option to find a recipe they want to make and add the related ingredients to their shopping cart. This option, however, is only available for the most popular recipes. » RELATED: Meal kits offer pain free dinner options But even with the variety of meal kit options available, finding the right service for you can be a (delicious) challenge, but a challenge nonetheless. To help, we’ve put together a comparative list of 10 popular meal kits, their pricing, popularity and perks. Reviews were collected by Consumer Reports and online Yelp customer reviews. Blue Apron: The classic, safe bet Blue Apron Pricing: $59.94: three meals for two people ($9.99 per meal per person) $69.92: two meals for four people ($8.74 per meal per person) Reviews: This is the most well-known meal-kit delivery option, making it the safest bet for first-timers. The portions are quite large and boxes include high-quality ingredients packaged meticulously. Try Blue Apron. HelloFresh: Simple meals with kid-friendly options Hello Fresh Pricing: Classic plan $59.94 ($9.99 per serving): three meals for two $79.92 (9.99 per serving): four meals for two $99.90 (9.99 per serving): five meals for two $119.88 ($9.99 per serving): three meals for four Veggie plan $59.94 ($9.99 per serving): three meals for two, six total servings Family plan $69.92 ($8.74 per serving): two meals for four people $104.88 ($8.74 per serving): three meals for four people Shipping: free Reviews: This service is lauded for its simple, but tasty low-calorie meals and thorough nutritional information. Lower than average calories, fat Continue Reading

Gourmet-food trucks pair with LI wineries

Once upon a time, wine was enough to draw summer visitors to North Fork tasting rooms. Now a cadre of gourmet food trucks are pulling into various vineyards to serve those visitors tacos, burgers and more. Meals and snacks eaten al fresco allow wine lovers to linger and perhaps buy additional bottles. If you’d like a bite along with your pinot, head to one of the following (call ahead if the weather looks iffy; on rainy days food trucks may reschedule) The Tap Room at Bedell Cellars On Taco Tuesdays, Noah’s (Noah really gets around) pulls in with its mobile restaurant, Noah’s on the Road, dishing out classics like Baja Fish tacos (crispy cod, cabbage and pico de gallo) and seasonal creations like the Farm to Taco (prosciutto-wrapped local asparagus, cabbage and lime aioli). Tacos are $5-$7 each. Thursdays belong to Pizza Rita, a wood-fired pizza oven on wheels. Choices vary but might include the Estate Picante (roasted sweet corn, mascarpone, pulled pork and jalapeño verde) and the Northforker (fresh mozzarella, mascarpone, kale, red onions and pine nuts) as well as the more traditional margherita pizza ($12-$17).  WHEN | WHERE 5-9 p.m. Tuesdays and Thursdays through August at 45470 Rte. 25, Southold, 631-765-4168, Lieb Cellars Besides seasonal tacos from Noah’s on the Road, the winery offers a 20 percent discount on wine to anyone from Orient to Wading River (remember to bring your ID). WHEN | WHERE 4-7 p.m. Fridays at 13050 Oregon Rd., Cutchogue, 631-734-1100, Martha Clara Vineyards Summer Wednesday nights bring live music and a casual menu of sliders, fish tacos and pulled pork from Noah’s on the Road. Noah’s is also in residence most weekends, unless the truck has a catering commitment. In that case, Martha Clara calls on other area trucks, including 27Eats, to fill in. WHEN | WHERE 6-9 p.m. Wednesdays, 11 a.m.-7 p.m. Saturdays and 11 a.m.-6 p.m. Sundays at 6025 Continue Reading

Veterans Day discounted or free food specials

More than 20 Knoxville restaurants will honor veterans this week with discounts and/or free food offerings. Retail stores, museums and other locations also will offer special deals for Veterans Day. More: 4 East Tennessee Veterans Day events to take place this weekend Applebee'sParticipating Applebee's restaurants are offering veterans and active-duty military a free meal from a limited menu on Veterans Day, Saturday, Nov. 11. Proof of service required. Visit to find a location near you. KrystalAll participating Krystal locations will give a free sausage biscuit to all military personnel, active or retired, with a military ID or in military uniform from 6-11 a.m. Saturday, Nov. 11.No other purchase is necessary, and the free biscuit is available both in-store and via the drive-thru. Free sausage biscuits will be available at all participating locations, while supplies last. Visit to find a location near you. O'Charley's O’Charley’s will offer veterans and active-duty service members a free $9.99 entree at any participating location on Nov. 11.O’Charley’s offers a 10 percent military discount all year long.Visit to find a location near you. Main EventMain Event entertainment, 9081 Kingston Pike, is offering a free meal from a select menu, and $10 FUNcard to all active-duty military and veterans on Saturday, Nov. 11. The menu includes chicken tenders with fries, bacon cheddar burger with fries, wings with fries, Cobb salad, Southern fried chicken sandwich, Teriyaki salmon and/or grilled top sirloin with fries.The offer is available from 9 a.m.-5 p.m. with valid military identification or proof of service. Limit one offer per person per center.  IHOPAll active-duty and retired veterans are being offered free Red, White, & Blue Pancakes on Friday, Nov. 10 at the International House of Continue Reading

Hunger crisis: Charities are strained as nearly 1 in 5 New Yorkers depend on aid for food

It's a quiet crisis. In a city of plenty, a staggering number of people are struggling to feed themselves and their families. Nearly one in five New Yorkers, 1.4 million people, now rely on a patchwork network of 1,000 emergency food programs across the city to eat. That represents an increase of 200,000 people in five years — straining the charities that are trying to help. The two biggest, City Harvest and the Food Bank for New York City, now provide nearly 110 million pounds of food annually throughout the five boroughs. Yet those working on the front lines of the hunger crisis say it’s still not enough. “It’s an astounding surge in need, and it’s because it is so hard for people to find jobs, or find a decent-paying job. They are turning to us for emergency help,” said Msgr. Kevin Sullivan, 63, executive director of 90 free food outlets run by Catholic Charities of the Archdiocese of New York. “So many people, too many people, don’t have enough money to pay for rent and also eat.” At the Washington Heights Ecumenical Food Pantry, bags packed with milk, juice, rice, pasta, tomato sauce, dry beans and other staples fly off the shelves. Located in a small church vestry, the pantry is open one day a week, serving a steady clientele of 275 people. It could easily help three times as many, if only it had the food, volunteers said. From soup kitchens in the Bronx, to mobile food markets on Staten Island and in Brooklyn, to pantries in Queens, the story is the same: lines stretching longer and longer, people arriving earlier and earlier, even in the depths of winter. “Our Lady of Grace, in the northeast Bronx, saw the number of new households double in November — a 100% increase,” said Paul Costiglio, spokesman for Catholic Charities. “Across the board, our programs are reporting a continued increase in the number of working Continue Reading

Morning Fresh grows with $6M expansion

BELLVUE — It's milking time at Morning Fresh Dairy and one by one, 1,450-pound cows lumber single-file into individual stalls.The identity of each cow, tracked through an ID chip, is read as she enters the moving rotary that looks more like a playground carousel than a sophisticated milking machine.This is dairy farming, 21st-century style: The new milking parlor is part of a $6 million expansion of the Bellvue dairy owned and operated by the fourth generation of the Graves family.Forty cows are simultaneously milked for exactly 7 minutes, the time it takes for a full rotation. When one cow leaves the rotary, another takes its place.FORECAST: Home prices expected to double in 10 yearsAbout four hours after milking begins, all 800 head will have been milked. Beneath the second-floor rotary, a new heat exchanger allows milk to be cooled instantly from 102 to 37 degrees, leading to safer milk. Computers monitor each bovine's output before they head back to the barn where they can rest on mounds of sand, get a drink of water or keep a wary eye on visitors to the dairy operated by Rob and Lori Graves.Morning Fresh's expansion and modernization are all part of keeping up with demand for milk that will become Noosa Yoghurt, fill shelves at Whole Foods Market and be delivered in glass bottles to customers across Northern Colorado."We're at a point where Fort Collins keeps growing and we have more and more customers," Rob Graves said. "If we were going to keep milking and doing it right, we had to modernize."Rob Graves is the great-grandson of W.C. and Arista Graves, who came west from Illinois in the late 1800s, fell in love with and bought land near the mouth of Poudre Canyon, where they settled down and raised Herefords and milking cows. They sold excess milk to their neighbors.In the early 1930s when the third generation of Graves family suffered from mounting medical bills surrounding the birth of W.C.'s Continue Reading

Taverna Wood Fire Kitchen in Cape Coral is the best I’d never heard of – JLB review

The server lifted a glass dome from a wood plate inlaid with marble, unleashing an avalanche of sweet smoke that spread across the table in puffy tendrils. He revealed a stack of grilled octopus and roasted fingerling potatoes draped with sprigs of microgreens and pink slivers of pickled onions. All I could think was: I'm not dressed for this. As my fork sank into the buttery tentacles, my khaki pants and flip flops suddenly felt inadequate. As I swiped at the accompanying blueberry compote, still marveling at the stunning perfection of this octopus, I couldn't help but wish I'd picked a nicer T-shirt for the occasion.But I had no clue. Taverna Wood Fire Kitchen has managed to fly under my radar since it opened June 30 in the former Seven Oaks space on Miramar Street in south Cape Coral.  Taverna comes from some of the same forces behind Dante's Coal Fired Pizza on the north side of the Cape, with former Dante's chef Jerson Prado in the kitchen and former Dante's manager Kyle Turner performing those smoky magic tricks in the dining room. Dante's, it seems, was holding these guys back. This isn't just a good restaurant, Taverna is an excellent one — mind-blowing at times, in the most delicious ways. It's excellent for its mozzarella fritta, plump spheres of cream-filled burrata dredged in breadcrumbs and fried to a greaseless crunch. And for a Caesar salad served as grilled romaine halves spattered in salty dressing and thick flakes of Parmesan cheese. It's mind-blowing for its crispy gnocchi with clams, a dish that starts with square, scratch-made dumplings the size of large postage stamps. The gnocchi are first baked, then nestled among giant top-neck clams whose arching shells glisten under the bar's Edison-bulb lighting. Teeny tiny nasturtium flowers dot the plate, adding a pop of color and a verdant but subtle bitterness. Equally delicate ciopollini onions Continue Reading

Cooking Channel star Eden Grinshpan looks for best global food in U.S. cities on ‘Eden Eats’

Eden Grinshpan travels the world one dish at a time. Grinshpan, who was trained at London’s Le Cordon Bleu, got her inspiration while backpacking through India and Southeast Asia after graduation. Her new Cooking Channel show “Eden Eats,” premiering Aug. 17 at 10 p.m., gives the concept a unique spin: She samples food from around the world without ever leaving America. “It’s great because the cities we’re covering, you wouldn’t think of them as multicultural cities,” she explains. For instance? “Nashville is called Little Kurdistan. That’s how large the population is.” The first season of “Eden Eats” takes the seasoned traveler to cities such as Honolulu, Tampa and San Diego. At each destination, she visits a handful of restaurants run by immigrants who have brought their native foods to the United States (“You’re visiting a different country after every commercial break!” she jokes.) and learns to make their signature dishes. “It’s so refreshing to see that there are many different techniques and flavors and methods that people use around the world,” says the classically trained chef. “It shows how open the culinary field is.” Over lunch at Pho Bang, her favorite Vietnamese restaurant in New York’s Chinatown, Grinshpan thinks back to some of the meals, including one with a Greek family in Tarpon Springs, Fla. “We made the most delicious octopus and the father who was making it was telling me how he used to catch them by hand in the islands,” says Grinshpan as she wraps grilled beef and pickled vegetables in a lettuce leaf. “At the end, they’re like, ‘You stuffed up dolmades, helped us cook the octopus, you’re family now.’ ” Using food to cross cultural barriers is something Grinshpan learned while hopping down the Vietnamese coast and later, volunteering Continue Reading