SCROLL NEWS / DISCOVERY
Search headlines
Find the stories shaping the conversation.
Results for " Chen " 628 found 🔀 AI-powered Shuffle
New Program and Partnership Officers Complete Rasmuson Foundation Team
Rasmuson Foundation hired Molly Parkan and Calvin Chang as Program Officers and Gretchen Fauske as Partnership Officer.
Maple Leafs Handed Blunt ‘Valuable’ Easton Cowan Claim
The Toronto Maple Leafs lost 5-2 to the Calgary Flames on Monday, October 26, but the game still offered a few positives.Of course, it is hard to draw positive conclusions from a defeat, especially since Toronto’s winning streak ended and Kirill Marchenko suffered an injury.However, at least one positive takeaway was Easton Cowan. According to […] The post Maple Leafs Handed Blunt ‘Valuable’ Easton Cowan Claim appeared first on HEAVY.
Who Owns What: The Watermania Waterpark Richmond May Expropriate
[There is often a lack of transparency around land ownership in BC. Who Owns What is an ongoing series by The Realist focused on interesting land ownership stories. Have a suggestion for a future story? Email: howardchai@substack.com.] Earlier this month, CBC and Richmond News reported that the City of Richmond is planning to expropriate Watermania, the waterpark located at 14300 Entertainment Boulevard near the Richmond Ice Centre. The City of Richmond currently leases the property from a private owner — 14300 Entertainment Blvd. Investments Ltd. — and the lease is set to expire in March 2027. According to the reports, the two sides have been unable to agree on terms of the lease renewal and the City has since served a Notice of Expropriation, saying it wants to secure “essential community services,” according to CBC, with outgoing Mayor Malcolm Brodie telling CBC that “Watermania is an important recreation facility for our community, and the city’s goal is to secure its long-term future.” Richmond News added that because the expropriation is not for a linear easement like a sewage line or rapid transit, an inquiry can be requested, and one has been scheduled for November 30 to December 4, according to CBC. What was left out of both stories, however, is who the City would be expropriating Watermania from. According to the Land Owner Transparency Registry, 14300 Entertainment Boulevard is legally owned by 14300 Entertainment Blvd. Investments Ltd. and that numbered company is controlled by a Chinese individual named Hai Feng Zhu, who primarily resides in the Jilin province. The registered address of 14300 Entertainment Blvd. Investments Ltd. is 3899 Cartier Street in Vancouver, a mansion in Shaughnessy that BC Assessment values at $10,423,000. The home at 3899 Cartier Street has previously been tied to Kevin Sun of Sun Commercial by reporter Sam Cooper when he was with the Vancouver Sun in a report noting that Sun had an associate named Hai Feng Zhu who is a director of SunOil Ltd., as confirmed by the company’s filings. Another person mentioned in both the report and filing is Denise She. A search of Hai Feng Zhu in the Land Owner Transparency Registry reveals that Zhu also owns four other properties in British Columbia. The Realist then used the PIDs1 to identify the addresses, finding that the two parcels with PIDs beginning 014 are two parcels that form 1155 Bidwell Street in Vancouver and that the two parcels with PIDs beginning 015 are two parcels that form 1755 Davie Street. 1755 Davie Street is the Best Western Plus Sands, 1155 Bidwell Street is a surface parking lot, and both are held under 0993956 B.C. LTD., which is controlled by Hai Feng Zhu alongside the aforementioned Kevin Sun and Denise She, among others. The Best Western Plus Sands is listed under Sun Commercial’s portfolio and Sun Commercial also previously sold the Richmond Ice Centre to the City of Richmond for $32 million in 2019. Denise She, Peter Cheng De She, and Julia MiMi Yang also control 1078635 B.C. Ltd., which owns 1707 Davie Street, the small retail building that sits between 1755 Davie Street and 1155 Bidwell Street. Governments in British Columbia have a tendency to overpay for real estate, so it’ll be interesting to see how much the City of Richmond pays for Watermania if they do end up expropriating the property. BC Assessment values 14300 Entertainment Boulevard at $49,397,000. The assessed value is dated to July 1, 2025 and is a small decline from the previous assessment of $52,584,000. The rest of this story dives into Sun Commercial and $159 million in sales it made last year to KingSett Capital. Become a paid subscriber for all the details. Subscribe Sun Commercial Sun Commercial is based out of the City Square Shopping Centre at 555 W 12th Avenue in Vancouver, which it acquired in 2019 for $225 million, and also has an office located at 415 Yonge Street in Toronto.
Side expands presence in China, opens new studio and acquires art outsourcing provider Roboto Entertainment
Roboto Entertainment founder Andrea Cordella appointed global head of art and studio head for new Chengdu office
Apple Display Veterans Step Back as New Leaders Take Over
Two executives who have spent roughly three decades each at Apple are handing over responsibility for its displays, as part of a broader series of engineering leadership changes reported by Bloomberg's Mark Gurman. Victor Yin now oversees much of Apple's display development following years of preparation under Wei Chen and John Zhong. Chen and Zhong, each with approximately 30 years at the company, are taking on more limited responsibilities as advisers.
Mohun Bagan vs Chennaiyin FC in ISL Wrestling World Championships continue: Indian Sports LIVE, October 26
Here are all the updates from Indian sports on October 26, 2026.
Michigan Gov. Gretchen Whitmer says America is ready to elect a Woman
The Michigan governor did not deny that she was exploring a potential run for president in 2028.
Girls travelling to Linz
Chance to press on against basement club Four clashes and four wins – the record of our FC Red Bull Salzburg women against FC Blau-Weiß Linz/Kleinmünchen is flawless. Now, we face the Upper Austr...
New Cafe 24 serves soul food with love from Erie's east side
Mom of 5 opens Cafe 24, serving up soul food takeout, delivery and catering from East Fifth Street kitchen.
O.A.K. Prime’s Chef Jerrett King scores a second Michelin Recommendation
O.A.K. Prime Kitchen and Bar has not only retained its Recommended distinction in the 2025 MICHELIN Guide American South, but the establishment has also received that designation for 2026
More Than a Charcuterie Board: A Mother and Daughter Build a Business Around Gathering.
The Bar Harbor Story is generously sponsored by Birch Bay Retirement Village. NORTHEAST HARBOR—Food’s ability to be a social cornerstone is one of the founding premises of one of Mount Desert Island’s newest, and perhaps most unique, endeavors in cuisine based catering. From intimate gatherings to large functions, Olive & Pearl creates charcuterie boards that can not only astound the tongue but also the eye. Many would agree that food can bring people together. In fact, culinary delights, and sometimes adventures, have been utilized as the centerpiece for social and business occasions of all kinds for centuries. Often times it even has the ability to start conversation, temper differences, and build new relationships. Settings can vary, from a multi-course sit down meal, a backyard barbecue, or a couple of bowls of chips and dip in front of a television, but the result can be the same. Humans come together, they share food, and the whole process is a catalyst for thought, communication, and a shared experience. Imagined and created by the mother and daughter team of Dr. Susan Scanlan (formerly MacCready) and Kayla Musetti, Olive & Pearl was started in June of this year and has been creating, delighting, and growing since. We gave the two an opportunity to answer some questions about themselves and their new venture. The love, passion, and pride for what they are doing and the fact that they are doing it as a mother and daughter team came through so strongly in their answers that we decided to present the question and answer session in its entirety. The Interview What did you do prior to Olive & Pearl? We’re a mother-daughter team, and food, family, and hospitality have always been a big part of our lives. Susan grew up in a large family in Pennsylvania, where the table was always at the center of everything. There were multiple dishes, little bites, stories, and plenty of conversation. Food was never simply about eating. It was about gathering, celebrating, and spending time together. After living in several Southern states, Susan relocated to Maine more than 20 years ago, and Maine has truly become home. She loves its sense of community, natural beauty, and connection to local food and makers. Professionally, Susan is a registered nurse and holds a doctorate in health administration. She has worked in a variety of clinical, nonclinical, and leadership roles and currently works as a faculty academic director. Building Olive & Pearl has been an exciting creative venture alongside her career. Kayla is also a registered nurse and works in the ambulatory surgery unit at Mount Desert Island Hospital. While healthcare is an important part of both of our professional lives, Olive & Pearl has given us an entirely different way to connect, collaborate, and create something together. Tell us about the business. Olive & Pearl is a mother-daughter charcuterie business centered around beautiful food, thoughtful presentation, and bringing people together. We create curated charcuterie boards designed for everything from intimate gatherings and dinner parties to weddings, showers, corporate events, boat days, and celebrations of all kinds. We think of our boards as more than food. They’re an experience and an invitation to gather, slow down, and enjoy time with the people around you. We’re intentional about quality ingredients, artful presentation, and personalization. Whenever possible, we also incorporate Maine-made and locally sourced products, including cheeses, jams, honey, seasonal produce, and baked goods. What inspired you to start Olive & Pearl? In many ways, Olive & Pearl grew out of something we had been doing our entire lives —bringing people together around food. We’ve always loved creating beautiful spreads for family and friends. There was something special about watching people gather around a table, graze, talk, laugh, and simply enjoy being together. Friends and family began telling us, “You should do this as a business,” and one day, we stopped laughing it off and started mapping it out. We realized we had an opportunity to combine our different strengths and create something that reflected what we both value: hospitality, creativity, quality, and connection. Charcuterie felt like the perfect expression of that. It’s beautiful and creative, but it’s also communal and approachable. At its heart, it brings us right back to where the idea began, a table filled with food and people gathered around it. Do you have a business partner(s)? Our business partner is each other! Olive & Pearl is truly a mother-daughter partnership, and building it together has been incredibly meaningful and sometimes hilarious! We know each other extremely well, which can be both a strength and, occasionally, a challenge. We have different personalities and strengths, but we’ve learned to lean into those differences and use them to our advantage. There’s a lot of trust between us, and we’ve learned how to communicate, collaborate, and occasionally laugh at ourselves along the way. We’re also building Olive & Pearl while continuing our careers in healthcare and education, so we’re taking things thoughtfully and growing the business one step at a time. We all have to start somewhere. One of the most rewarding parts has been having something that belongs to both of us. We get to learn from one another, celebrate the small wins together, and create something that we hope will become part of our family’s story for years to come. When exactly did you launch the business? Recently, in June 2026, we launched Olive & Pearl, turning an idea we had talked about for years into real business. It has been incredibly rewarding to watch something that started around our own family table and begin to find a place within the community. How is it going so far? How do you feel it has been received? It has been going very well, and we’ve been incredibly encouraged by how warmly Olive & Pearl has been received. As more people hear about us, our orders have continued to increase, and we’re seeing growing interest in boards for events and celebrations. It’s exciting to watch something that began as an idea between the two of us start to grow within the community. One of the most rewarding parts is hearing from customers after their events or seeing photos of our boards being enjoyed. Knowing that something we created became part of someone’s celebration is incredibly meaningful to us. Is there a brick-and-mortar location or is it all online? Olive & Pearl is currently an online business. We’re intentionally starting this way so we can build relationships with our customers, learn what they love, and grow thoughtfully. Our long-term dream, if the business continues to grow, is to eventually have a sit-down space where people can experience Olive & Pearl in person. Do you have any future plans if things go well/keep going well? Absolutely. For now, our focus is on continuing to grow Olive & Pearl, getting to know our customers, and becoming part of more celebrations and gatherings throughout the area. Long term, we would love to have our own physical space where people can come together and experience Olive & Pearl beyond the boards themselves. We can imagine a place that combines food, hospitality, creativity, and community. Ultimately, we want to build something that continues to grow while still feeling personal and connected to the people and community around us. Is there an aspect of the business that you really love? There are so many things we love about it, but the people and the connection are probably at the top of the list. We love creating something beautiful, but what really matters to us is what happens after we hand it over to the customer. We picture our boards on kitchen islands, at backyard gatherings, on boats, at weddings, or around a long dinner table—with people laughing, talking, and lingering a little longer. We also love the creative side. Every board is an opportunity to play with color, texture, shape, seasonality, and flavor. We don’t just want to fill a board, we want to curate an experience. And supporting local makers is especially meaningful to us. Whenever possible, we love incorporating Maine-made cheeses, local jams and honey, seasonal produce, and products from nearby bakeries and businesses. It allows us to showcase some of what makes Maine so special. Perhaps most importantly, we love doing this together. Building something as a mother and daughter has given us another way to spend time together, learn from one another, celebrate small wins, and create memories. Is there anything regarding any aspect of Olive & Pearl that you may think is important that is not reflected on the website? One thing that may not always come through online is just how personal this business is to us. Olive & Pearl isn’t something we created simply because charcuterie was popular. It grew very naturally from our family, our traditions, and the way we’ve always enjoyed gathering with people we love. There is a lot of heart behind every board. We think about the people who will be enjoying it, the occasion they’re celebrating, and how we can make the experience feel special. We also want people to know that we care deeply about supporting locals whenever possible. Using Maine products isn’t just about sourcing ingredients, it’s about telling a little story about where we live and the talented people who make and grow wonderful things here. Is there anything that we have not asked that you think is important/relevant that would like readers to know? We hope people see Olive & Pearl as more than just a charcuterie business. At its heart, it’s about gathering. Our goal is to make it easier for people to create those moments when everyone gathers around the table, conversations last a little longer, and people simply enjoy being together. We also hope people see the mother-daughter story behind the business. We’re building Olive & Pearl alongside our careers, one step at a time, and there is something incredibly special about creating a shared family legacy in the process. For us, success isn’t just about how many boards we make. It’s about becoming part of people’s special moments - birthdays, weddings, weekends with friends, quiet evenings at home, or a beautiful day on the Maine coast. If one of our boards helps people put down their phones, linger a little longer, laugh a little more, and enjoy the people around them, then we feel like we’ve done exactly what we set out to do. All photos courtesy of Olive & Pearl. LINKS TO LEARN MORE Olive & Pearl website Olive & Pearl Facebook Olive & Pearl Instagram RECENT PRESS RELEASES AND BRIEFS To see all the press releases, click here. To see our news, click here. For the full archive, click here. All of these are on our dedicated website. [ ](https://barharborstory.substack.com/p/pemetic-students-share-thoughts-on) [ Pemetic Students Share Thoughts on Declaration of Independence Oct 22 ](https://barharborstory.substack.com/p/pemetic-students-share-thoughts-on) [ Read full story ](https://barharborstory.substack.com/p/pemetic-students-share-thoughts-on) [ ](https://barharborstory.substack.com/p/fall-festival-at-the-noreaster-for) [ Fall Festival at the Nor’Easter for Mount Desert Nursery School, October 24. Oct 22 ](https://barharborstory.substack.com/p/fall-festival-at-the-noreaster-for) [ Read full story ](https://barharborstory.substack.com/p/fall-festival-at-the-noreaster-for) [ ](https://barharborstory.substack.com/p/explore-career-opportunities-where) [ Explore career opportunities where you make a difference for Maine’s natural resources—and the people who enjoy them. Oct 22 ](https://barharborstory.substack.com/p/explore-career-opportunities-where) [ Read full story ](https://barharborstory.substack.com/p/explore-career-opportunities-where) [ Cranberry Isles Comprehensive Plan Committee Oct 22 ](https://barharborstory.substack.com/p/cranberry-isles-comprehensive-plan) [ Read full story ](https://barharborstory.substack.com/p/cranberry-isles-comprehensive-plan) [ ](https://barharborstory.substack.com/p/community-school-hosts-a-pancake) [ Community School Hosts a Pancake Breakfast Fundraiser October 25! Oct 22 ](https://barharborstory.substack.com/p/community-school-hosts-a-pancake) [ Read full story ](https://barharborstory.substack.com/p/community-school-hosts-a-pancake) HELP SUPPORT THE BAR HARBOR STORY When we started The Bar Harbor Story, we didn’t know if anyone would read it. But you showed up. You shared. You sent tips. Now—over 400,000 views every month later—it’s clear: people here care about their community and each other. We’ve kept everything free because news should never be out of reach, but every one of our stories takes time to write, and your support keeps The Bar Harbor Story going. If you value our work, please consider a paid subscription, a founding membership, or a sponsorship. It truly helps us cover one more meeting, tell one more story, shine one more light. Even $5 a month makes a difference. Click here to become a one-time supporter now. Thank you so much for being here. Founding member information can be found here. Have questions about sponsorships? Just send Shaun an email at sfarrar86@gmail.com, he’d love to hear from you. Subscribe Share Bar Harbor Story Share Leave a comment
Friday's BR 26, BuLi on OneFootball and +; today's fixtures 📲
Today's highlights 🔥Bundesliga (German League)15:30 – Stuttgart vs Borussia Mönchengladbach – OneFootball PPV Série A (Brazilian League)20:00 – Cruzeiro vs Remo – SporTV, Premiere Premier...
Wednesday, October 21st: BestReviews: Kitchen Essentials, Humane Society of Eastern Carolina, Entertainment Report, Remarkable Women: Thistle Farms
Eastern Lifestyle
Waipahu catering business shut down over food safety violations
The Hawaii Department of Health shut down Adriana’s Kitchen Catering & Services LLC in Waipahu on Wednesday after an inspection found multiple critical food safety violations, including improper refrigeration and eggs left at room temperature.
Mitten on the mesa: Whitmer stumps for Haaland in Hull’s hometown
By Kevin Hendricks, The Paper. — Rio Rancho got a front-row seat to the governor’s race Sunday when Michigan Gov. Gretchen Whitmer campaigned for Democrat Deb Haaland in Republican nominee Gregg Hull’s hometown, just over two weeks before Election Day. The two Democrats talked about cost of living before an invitation-only crowd of about 80 […]
Hoffenheim vs. Lyon preview: Team news & predicted lineups
After a much-needed 2-1 win over fellow Bundesliga strugglers Borussia Mönchengladbach ended their four-game losing streak at the weekend, TSG Hoffenheim will be looking to build on that result when ...
Kirill Marchenko Sends Message to Blue Jackets Fans Booing Him
Toronto Maple Leafs winger Kirill Marchenko sent a clear message to the Columbus Blue Jackets fans for booing him.For the first time since he was traded the day before the season began, Marchenko played in Nationwide Arena in Columbus as a member of the Maple Leafs. Marchenko was traded to Toronto in exchange for Matthew […] The post Kirill Marchenko Sends Message to Blue Jackets Fans Booing Him appeared first on HEAVY.
Cafeteria license at Advocate Illinois Masonic suspended after health inspection reveals cockroaches, black slime
The Chicago Department of Public Health has suspended the kitchen license at Advocate Illinois Masonic Medical Center in Lakeview.
Dodgers notes: Shohei Ohtani and what might’ve been
As the baseball world prepares itself for a low-cost World Series, Dodgers fans might still be looking backwards at what might’ve been. Sonja Chen on MLB.com focuses on how the team managed Shohei Ohtani’s injuries, and what perhaps they might’ve done differently. “I haven’t been able to really come to grip in terms of what […]
Why Calling Anti-Trans Hate a “Distraction” Is So Troubling
It’s a familiar line in the midterms: Anti-trans attacks are a “distraction” from “kitchen-table” issues. That sends a chilling message about whose rights are worth fighting for.
Advocate Illinois Masonic Medical Center cafeteria fails health inspection; 200 live roaches found in kitchen
The cafeteria at Advocate Illinois Masonic Medical Center failed a recent public health inspection, after officials found black slime and more than 200 live cockroaches in the facility.
Oakridge mayor faces challenge from political newcomer who wants to rebuild
Mayor Bryan Cutchen says Oakridge is headed in the right direction and wants a second term to fix the ambulance deficit and failing pipes. Challenger Shawn Goddard, a first-time candidate, says the town needs a one-time, multimillion-dollar rebuild and a mayor who is a constant presence.
Gleb Savchenko says Alan Bersten isn’t ‘up to the level’ of Val Chmerkovskiy, whom he’ll sub for on “DWTS”
Chmerkovskiy is at the center of an evolving scandal surrounding online comments he made about longtime “DWTS” judge Carrie Ann Inaba.
Video Deals and Steals: Small-business values for kitchen and home
Tory Johnson joins to share some amazing deals on kitchen and home products -- all from small businesses!
Islanders Gameday: Back to Toronto
The Islanders are back in Toronto for the second and final time in this young season, The Leafs are coming off a loss where they benched their first-overall pick Gavin McKenna, for reasons Justin Bourne is not feeling. Kirill Marchenko had a hat trick playing with John Tavares, who left the game with an injury […]
The best Amazon deals this weekend: Score big brands like Yeti, Lego, Apple and more for up to 70% off
We found fabulous fall discounts on everything from kitchenware and vacuums to holiday gifts, headphones, skin care and more.
Things an interior designer would never have in her kitchen
Interior designer Lane Mari shared some common design mistakes, cabinet styles, and lighting options she would never put in her own kitchen.
Maple Leafs’ Kirill Marchenko Makes Unexpected Claim After Sabres Loss
One of the few bright spots for the Toronto Maple Leafs in their loss to the Buffalo Sabres on Thursday, October 15, was Kirill Marchenko’s performance.The 26-year-old forward scored his first hat trick with the Toronto franchise, helping the Leafs take a 4-2 lead.However, Jim Hiller’s team let their guard down, and following John Tavares’ […] The post Maple Leafs’ Kirill Marchenko Makes Unexpected Claim After Sabres Loss appeared first on HEAVY.
He Built California Pizza Kitchen. Then He Lost Control of His Company
CPK founders Rick Rosenfield and Larry Flax learned that sustainable growth depends on prioritizing people and protecting company culture.
SPECIAL REPORT: Tough Business
A string of vacant restaurant buildings shows that many restaurants in the region are struggling — and several are closing By Stefan Yablonski [caption id=attachment_11132 align=alignright width=401] Smokey Bones Bar & Fire Grill on Route 31 in Clay closed its doors in April. It had been in operation since at least 2008.[/caption] By their nature, most restaurants have a limited life. An astonishing 60% go out of business within three years of opening, largely due to fundamental flaws in the planning of the operation. But even restaurants that experience years of success almost always face eventual closure. The restaurant business is very hard and because of both personal factors and external factors beyond anyone’s control, restaurants don’t last forever. For many restaurants, age is a big factor, according to Kenneth Walsleben, professor of practice, entrepreneurship and emerging enterprises at Syracuse University. “The owners have been at it for 20 or 25 years, if not longer, they want some time to themselves,” he said. Such was the case for Jocko’s Famous Ritz Diner in Oswego. Jocko Reitz bought the building in the late 1970s from Robert Shapiro. However, when he stepped away from the business, it eventually closed. [caption id=attachment_11142 align=alignright width=402] For nearly 80 years, Vona’s Restaurant passed through three generations of family in Oswego. It closed its doors on Dec. 31, 2025.[/caption] For nearly 80 years, Vona’s passed through three generations of family in Oswego. Vona’s Restaurant officially closed its doors on Dec. 31, 2025, when no family member wanted to take over. It is on the market. The Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026. The restaurant faced multiple temporary health department closures in 2024 and 2025 due to persistent fruit fly and foundation pest issues. Management posted a final closure notice on the doors in mid-April 2026 and the building was put up for sale. The same pattern has been happening in Onondaga County. The big building once used by Smokey Bones Bar & Fire Grill on Route 31 in Clay remains empty, more than six months after the restaurant closed its doors in April. It had been in operation since at least 2008. [caption id=attachment_11130 align=alignright width=401] Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026.[/caption] Just down the road from Smokey Bones, the popular Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty. Other very popular restaurants in the northern suburbs of Syracuse have recently closed. Among them, Fireside by the River in Baldwinsville and Primo Nestico’s Bistro Bar in North Syracuse. “I haven’t really paid attention to the Syracuse area. There has always been some turnover, but there probably has never been a tougher time to be a restauranter than now. It’s just brutal,” Walsleben said. In the first year, roughly 20% to 25% of restaurants close or change hands, according to the National Restaurant Association. [caption id=attachment_11122 align=alignright width=401] Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty.[/caption] “Depending on what statistics you look at, you’ll find that any business has a high mortality rate in the first year. That is just the nature of entrepreneurship,” Walsleben said. “There are certain ones that are getting hit hard while others are more fruitful. “And when you look at the restaurant industry you have to factor in labor which is a large part — typically a third of your expenses — and those costs are going up. And there is always turnover which means investing money to train people. Then you’ve got food costs, which is also a third of the typical restaurant budget. Since the pandemic labor has gone up 41%, food costs have gone up 35%. That’s a big tight squeeze righty there. That’s two-thirds of your budget that has gone up 35% to 40% in the last few years. And then the only way you can make that work is to raise the prices.” The National Restaurant Association reports menu prices are up 36% since February of 2020. In a survey released by the association, more than eight in 10 restaurant owners reported that their food, beverage and labor costs are now higher than before the pandemic. You have to deal with the reality of are the customers willing to pay for that? Walsleben added. Restaurants historically have very thin margins; their profit margin is about 5%. “You have a third that goes into food, a third that goes into labor and about 28%, 29% that goes into everything else — overhead, insurance etc. So that brings you down to your 5% leftover,” he said. “Everything is going up. Customer expectations are going up and people aren’t going to spend that much more. So, you have a tight squeeze here,” Walsleben continued. “Restaurants who use delivery apps, they pay a fee to those guys. Those guys don’t work for free. So, you can kind of see where the squeeze comes from.” Stuck in the middle There are pockets of opportunity; the two extremes of the market can make a profit. But the middle gets squeezed out. “If you are a low-end fast-food kind of place, there is room for that. People have changed their budgets. They are still going out, but they are not spending more,” according to Walsleben. “The high end remains positive. If you have a restaurant that brings a specific experience … a great food product or you are catering to high end customers who aren’t so budget conscious, those patrons are going to expect a high-end experience. They expect excellent food every time. They are expecting excellent service. If you can meet those expectations there is room for you at the top. It’s just the guys in the middle are getting the squeeze from both ends. Tough competition, customer expectations, costs are up. Menu items, you can’t raise the prices as much as you need to. That is why you are seeing a lot of restaurants baling out.” The ones that can adapt quickly are the ones who are doing OK. “Success is heavily dependent on the strength of a restaurant’s concept development and the planning of its execution. Eventually things aren’t always new. Things change. So, if you are in the restaurant business you have got to change your menu — keep things new, fresh and update your meals. It is very fickle industry. One year carbs are out, the next year berries are out. Everybody’s diet changes — constantly chasing the latest phase. You have got to adjust your menu and move with those modifications. If you have a static menu that you have used the last couple years that hasn’t changed except for the pricing, you’ve got a problem,” he said. A lot of times these buildings are singular purpose, he added. “You have a commercially viable kitchen and you got a seating area. There is not a lot of other businesses that cater to that type of a layout. So, it’s pretty common to see another restaurant slide in,” he said. One of the things a banker learns early on is you don’t lend money to restaurants … because they fail so quickly. It is very hard to predict who the winners will be. So, if you are a restaurant in addition to all the other challenges, it is very difficult to get loans, according to Walsleben. “You might work really well in the kitchen. But that doesn’t mean you are a great businessperson,” he said. “Restaurants can fail because the owner didn’t know how to manage things properly. There are a lot of challenges. “There is opportunity at the high end and the low end. But in the middle, that’s the death valley. There are just so many things working against you. You really need to have something that will pull people in and continue to pull people in because you to constantly have to change. Think about a theme and a product that is unique to the area people don’t travel that far these days you have to be able to deliver it in an innovative fashion and keep updating to keep people coming in the door.” Out of Business? How Fast? Do nine out of 10 restaurants fail in their first year, as commonly claimed? No. Survival analysis of 1.9 million longitudinal microdata for 81,000 full-service restaurants in a 20-year U.S. Bureau of Labor Statistics non public census of business establishments in the western US shows that only 17% of independently owned full-service restaurant startups failed in their first year, compared with 19% for all other service-providing startups, according to ResearchGate. The median lifespan of restaurants is about 4.5 years, slightly longer than that of other service businesses (4.25 years). However, the median lifespan of a restaurant startup with 5 or fewer employees is 3.75 years, slightly shorter than that of other service businesses of the same startup size (4.0 years). What Makes a Restaurant Successful? Opening and maintaining a successful restaurant is not as easy as creating a great menu and serving excellent food. It takes more than that, according to local restaurant owners who have been in business for decades in the region. They all agree that there are some guidelines to running a successful restaurant. • Quality food: Successful restaurants know exactly what they serve and who they serve it to. Delivering the same great taste every single time builds loyal customers. • Smooth operations: Friendly greetings and attentive staff make guests feel welcome from the moment they walk in. Hiring staff for personality and training for skill ensures reliable, caring service. • Smart marketing: Exceptional food and experiences naturally get people talking and sharing online. Word of mouth can help entice customers. Consistent social media and targeted advertising brings in new and repeat guests also. The menu is what keeps patrons coming back to Mimi’s Diner in Fulton, located at 201 N. Second St. “We locally source our produce and our meats. Our chicken and biscuits is a popular, popular special,” said Richard Tagliareni, the third-generation owner and general manager. “It’s all homemade. We have consistently served quality food.” His grandfather started the business more than 55 years ago. Mimi’s is engrained in the community. They cater to the community and are very involved in everything from the schools to local events. The first Mimi’s Drive-In opened in Mexico. Then a second in Oswego and then Fulton. Fulton’s Mimi’s is the only one left. “The last couple of weeks have been kind of slower than normal. October is usually a busier month for us People will start coming back around again. Also, the price of gas is affecting some things,” Tagliareni added. “We try to keep our prices in line. You go out to eat, you’re going to spend about a hundred bucks or so for two people for dinner. You come here to Mimi’s you are probably for two people for dinner it’s between $50 and $60. We are trying to keep our prices in line. We did have to increase our prices a little bit but things are looking OK.” For the Press Box, 29 E. First St., Oswego, it’s also about great food and a family atmosphere. “Our sports bar and restaurant was established in 1984,” said Alison Canale Scanlon, manager. “I think putting the time into everything makes a big difference and treating people like family when they walk into your restaurant. That’s how we have always operated since 1984.” “It’s the family oriented aspect,” she added. “Consistency, quality and presentation of our food — that’s the secret to a successful restaurant. We try to be very consistent with it. We treat people like family when they come in; because we know how we want to be treated when we go to a restaurant. We treat people the same or better.”
Why Anthropic's IPO will complicate Leopold Aschenbrenner's strategy
Leopold Aschenbrenner built his hedge fund on his AI connections. Anthropic's potential IPO could turn that edge into a major compliance challenge.
10 Great Opportunities to Advance Child Health
Tina Cheng and colleagues at Cincinnati Children's outline 10 great opportunities for child health research.
CJ ENM and MBC Group Expand Partnership
CJ ENM and MBC Group expand existing partnership, announce at Mipcom
Visalia restaurant owner hopes to rebuild after two cars crash into business
A car crashed into Mz. Glow's Kitchen in Visalia on Friday, leaving the restaurant damaged and its owner unsure when she can reopen.Owner Gloria Rodriguez said
The sharpest minds of world university sports meet in Liaocheng
Competition is underway as the best student chess and bridge players work to make their way to the podiums. The Liaocheng 2026 FISU World University Championship Mind Sports opened on the weekend with a captivating opening ceremony. The ceremony featured a wonderful performance that fully incorporated elements of the “Two Rivers” culture, displaying the vitality […]
Matt Duchene Injury Update from the Dallas Stars
The Dallas Stars have some tough news to break on this holiday Monday. From general manager Jim Nill, it seems the veteran forward Matt Duchene injury update is in, and it isn't great. The 35-year-old is set to miss around three months, as he had to have surgery on his core muscles. Let's discuss what …
Vanilla Could Hold the Key to New Wound Treatments, Scientists Say
Vanilla is best known for its place in kitchens, desserts, and fragrances. But scientists at Australia’s Flinders University are exploring whether vanillin, the compound responsible for vanilla’s fami...
Convenience Stores Put Vertical SaaS to a Multi-Business Test
Vertical software as a service has generally benefited from specialization. A restaurant platform can be designed around menus, kitchens, ordering and
Commentary: Native small business owner: Main Street needs someone in the room
I started Lakota Made in 2018 at my kitchen table with six salves, made from plant medicines I learned from Lakota elders. Today, we have a storefront on Riverfront Drive, a small production team, more than 100,000 online orders and customers in 213 countries and territories around the world. Our social media community has 179,000 […]
Cyprus closer than ever to joining Schengen but political hurdles remain
The European Commission says Cyprus is ready to join the Schengen Area. Yet questions relating to the island's division and British military bases could still complicate its path to Europe's border-free travel zone.
‘Demon Hunters’ India-Taiwan Action-Comedy Sets Netherlands Theatrical Release (EXCLUSIVE)
“Demon Hunters,” Mei-Juin Chen’s India-Taiwan action-comedy, will open in cinemas across the Netherlands on Oct. 29 via LAX Entertainment, extending a run that began theatrically in Taiwan and continu...
Charleston restaurant outfitter said it was moving. Where’d it go?
North Charleston-based Berlin’s Restaurant Supply outfitted commercial kitchens for 4 decades. It quietly closed up shop in 2026, two years after it was acquired by a private equity buyer.
Blues Recall Dylan Peterson From Springfield
2020 third-round pick brought up with injuries to Toroipchenko, Dube; could make NHL debut Tuesday against Senators
Venezuelan and Latin-fusion food truck celebrates 2 years of business in Toledo
Casero Kitchen has been serving up Venezuelan and Latin-fusion flavors in Toledo for nearly two years. The local food truck, owned by Ramiz Parra, ...
From KFC kitchen cleaner to restaurant boss employing 1,500
Restaurant operator Acky Khan says he wants greater support for businesses ahead of the Budget.
Reddit AMA: Ohtani's health, final NLCS roster decisions and more
MLB.com Dodgers beat reporter Sonja Chen took questions from fans in an r/Dodgers AMA on Friday. The full conversation can be viewed here, but below is a sampling of the best questions and answers, lightly edited for clarity.
David Eichenthal
David Eichenthal joins HR&A Advisors as a Senior Advisor with more than three decades of experience in and alongside government.
Whitmer celebrates Michigan educators completing intensive Science of Reading training
LANSING, Mich. — On Wednesday, Governor Gretchen Whitmer announced that 8,019 Michigan educators have now completed Language Essentials for Teaching Reading and Spelling (LETRS) training, a program that helps educators strengthen their literacy instruction and implement proven methods, like phonics and comprehension, to empower kids in the classroom. This milestone comes after Michigan saw record […]
Man carrying two kitchen knives arrested after confrontation at Fort Myers business, police say
A man was arrested after he was accused of displaying a knife at a local business, according to the Fort Myers Police Department.
Colts’ Shane Steichen Reveals Unusual Post-London Plan
All good coaches have a plan when it comes to being strategic with schedules. A 17-game season can really be strenuous on the players' bodies and minds. This is why Steichen came up with a unique plan. He wanted to combat some of these challenges. The post Colts’ Shane Steichen Reveals Unusual Post-London Plan appeared first on HEAVY.
CT couple starts bakery business out of their apartment’s kitchen. It sells out nearly every week
The popular Stamford micro-bakery was recently selected to participate the 2026 BagelUp Growth Lab in New York City next month.
Ed Dame of North American Midway Entertainment is host of the day at The Big E
WEST SPRINGfiELD, Mass.— Ed Dame of McHenry, Ill., was presented with a Host of the Day hospitality award at The Big E on Tuesday, September 29. Among those present for the presentation were North A…
Exactly How Much Water You Should Drink in a Day, According to Experts
Experts reveal what to watch for—and where that eight-glass “rule” fits in.
The Business Case For SEO Is Changing; Budget Justifications Should Too
Build an SEO budget around revenue growth, revenue protection, shared infrastructure, and AI experiments to justify spending beyond organic traffic.
I'm an AI founder who chose to study in China over a US college
William Chen, the cofounder of Sapient Intelligence, took a 20-day trip across almost 10 US colleges during his winter break at Tsinghua University.
51 of the best Amazon Prime Day deals under $50
There are dozens of deals you can grab right now without spending more than $50. They range from kitchen gadgets to smart speakers.
Prime Big Deal Days: 50+ actually good deals on stuff you really want (updating)
Prime Big Deal Days is live. AirPods Pro 3 are $179, KitchenAid's bowl-lift mixer is $299.99, and a self-emptying Shark robot vacuum is $249.99.
AIAS+ 2026 Brings Leading Scientists to San Francisco to Explore How AI Is Changing Scientific Discovery
The Tianqiao and Chrissy Chen Institute will bring leading scientists, AI researchers, engineers and innovators to San Francisco November 5–7 for AIAS+ 2026: AI Advancing Science & Society, a three-day symposium focused on one of the most consequential questions facing research today: How can artificial intelligence help scientists move beyond analyzing what is already known and accelerate new discovery?
Gas stoves put restaurant cooks’ health at risk, new study finds
Dangerous amounts of heat and air pollution swirl in most commercial kitchens — even when the stoves are off. Switching to electric appliances helps…
Gas stoves put restaurant cooks’ health at risk, new study finds
In restaurant kitchens around the U.S., cooks are toiling away to create mouthwatering meals, from bibimbap to spaghetti puttanesca. But their own stomachs may be roiling.
Health care aide charged in assault of disabled resident at Halfmoon facility
A Schenectady woman working as a health care aide has been charged after State Police said a disabled resident was assaulted at a Halfmoon care facility.
BBQ Chris opens CC&B Kitchen, new 24/7 baseball & softball facility, and more Quad-Cities business news
BBQ Chris opens CC&B Kitchen, new 24/7 baseball & softball facility, and more Quad-Cities business news.
True Food Kitchen Initiates Voluntary Chapter 11 Proceedings to Position Business for Long-Term Success
True Food Kitchen (the "Company") today announced that it and certain affiliates have filed voluntary petitions for relief under Chapter 11 of the U.S. Bankruptcy Code in the U.S. Bankruptcy Court for the Southern District of Texas (the "Court").
True Food Kitchen Initiates Voluntary Chapter 11 Proceedings to Position Business for Long-Term Success
/PRNewswire/ -- True Food Kitchen (the "Company") today announced that it and certain affiliates have filed voluntary petitions for relief under Chapter 11 of...
Japan’s Nippon To Buy Akzo’s Southeast Asia Decorative Paints Business For $1.35 Billion
The deal gives Nippon Paint—controlled by the family of late Singaporean billionaire Goh Cheng Liang—access to Akzo’s operations across Indonesia, Malaysia, Singapore, Thailand, Vietnam, Papua New Guinea and Australia.
Former NASA science leader joins Blue Origin
A former NASA associate administrator for science is joining Blue Origin to lead the company’s advanced technology work.
Topeka cafe to be featured on Gordon Ramsey's 'Kitchen Nightmares'
Topeka's Bradley's Corner Cafe will be featured on FOX's "Kitchen Nightmares" as Gordon Ramsay visits the local spot.
Friday Night Frenzy for Section IV football
GREATER BINGHAMTON, N.Y. (WIVT/WBGH) – Friday night means it is a frenzy when it comes to high school football. Let’s take a look at some of the matchups tonight across Section IV. At 6 p.m. 1-3 Dryden takes on 2-2 Unatego. The rest of the games have 7 p.m. starts, with number one ranked Chenango […]
Dragon Lights Reno | Giant Lanterns, Dinosaurs & Interactive Family Fun
Dragon Lights is back in Reno with an all-new nighttime experience! Yu Tong Chen, Event Manager for Dragon Lights, joins Sarah Johns at the Wilbur D. May Arboretum for a
Food safety finds a place among ‘kitchen-table’ political issues
The summer was marred by a foodborne outbreak that sickened scores of people, turning the safety of the U.S. food supply into a topic of national conversation and a political cause.
Florida’s proposed science standards sideline evolution and climate change
The Florida Department of Education released its first comprehensive rewrite of science learning standards in nearly two decades, with the last one adopted in 2008.
GFCB to invite John Taft for business lecture series
The Gordon Ford College of Business will welcome a vice chairman for financial services firm Baird to the Experiencing Business Speaker Series. John Taft will share career insights on Thursday at 3:45 p.m. in Chandler Hall’s Houchens Industries Auditorium, Room 1001. Taft’s 40 years of experience in the finance industry include serving as CEO for...
Health officials address spoiled food issues at closed Happy Days
The state Health Department says spoiled food has been removed from the kitchen area of the shuttered Happy Days Chinese Seafood Restaurant in Kaimuki following a partial roof collapse.
Julie Chen Moonves says she was a ‘jerk’ for being ‘pissed off’ about Rick Devens on “Big Brother”
“I was letting my own foolish ego get in the way,” the host admits.
‘Big Brother’ host Julie Chen Moonves says she was a ‘jerk’ rooting against Rick Devens
Julie Chen Moonves says she was a ‘jerk’ for being ‘pissed off’ about Rick Devens on ‘Big Brother’: ‘I was letting my own foolish ego get in the way.’
Attacks on Science, Who's Behind Them, and Their Harm: My Congressional Testimony
Dr. Gretchen Goldman testified before the Senate Environmental and Public Works committee on the effects of attacks on science.
Debt service and the Pentagon. Private equity and the politics of the US housing market. The return of black lung disease & the Franco-Prussian War in color.
Thank you for opening your Chartbook email. RALPH BALSON. 1890—1964. Oil and enamel, signed. Source: Gavekal This going to hurt - the two 7s in the US: diesel and mortgage rates Source: Gavekal In the US housing market, costs are soaring and the role of corporate, private equity-backed buyers is high on the mid-term election agenda. HEY READERS, THANK YOU for opening the Chartbook email. I hope it brightens your day. I enjoy putting out the newsletter, but tbh, what keeps this flow going is the generosity of those readers who clicked the subscription button. If you are persuaded to click, please consider the annual subscription of $60. It is both better value for you and a much better deal for me, as it involves only one credit card charge. Why feed the payments companies if we don’t have to. Subscribe It is striking how, since 2020, big banks have dropped out of the political spotlight in the US. For contributing subscribers only. Subscribe Rates of the lung disease pneumoconiosis among working US coal miners have risen to levels not seen in nearly 40 years Source: Bloomberg Chinese Clean Technology Exports For contributing subscribers only. Subscribe Ralph Balson (1939) Portrait of Grace Crowley Cole, G. O. & Haseman, S. M., (2023) “‘The Substance of Paint’: Class and Materiality in the Work of Ralph Balson”, Open Library of Humanities 9(2). Ralph Balson (1890–1964) was an English plumber and house painter who emigrated to Australia in 1913 and subsequently became a key member of Sydney’s artistic avant-garde. He is credited with having the first solo exhibition of purely abstract painting in Australia in 1941. Despite his role in developing Australian non-objective painting, Balson remained principally a house painter, working on his art practice at weekends. In 1955 he retired on a state pension and became a full-time artist. Balson’s artistic education and methods were critically shaped by his working-class background. He did not travel abroad until 1960 and was an avid auto-didact. His materials, palette, techniques and compositional strategies were likewise informed by his trade. Balson’s profession as a painter-decorator made him conspicuous within the predominantly middle-class Sydney art scene, though his painting partner Grace Crowley considered it an advantage in their pursuit of constructive painting. This paper explores the impact of Balson’s trade on his trajectory towards pure abstraction. While his art was at odds with the predominantly figurative mode of class-conscious art in Australian Modernism, we argue that it is embedded in the experience of class through its creative adaptation of labour into aesthetics. Source: OLH Svetlana Alexievich, The Art of Oral History No. 1 Paris Review Issue 257, Fall 2026 Interviewed by Elena Kostyuchenko INTERVIEWER How were you able to go to Chernobyl? Did you need special papers? ALEXIEVICH It was a time of chaos. They let me right into the zone. … More than anything, there was confusion. Adamovich [Ales Adamovich, the Soviet Belarusian writer], I remember, persuaded Gorbachev to send in the scientists, who showed up without even bringing their shaving kits. They were told that there had been an explosion at a nuclear power plant, but for some reason they thought that they’d be there for only a day or two. The first time I went was several months later, and people kept telling me about things they didn’t understand—how the fishermen couldn’t find worms, because they’d burrowed deep into the earth, how the milk wouldn’t curdle at the cheese factories. The honeybees wouldn’t come out of their hives. The evacuations started, I think, in the first month. The old women hid, they wouldn’t leave. I mentioned radiation to one of them and she said, “I’ve seen that radiation, all right! It’s yellow with green in it. I saw puddles of it in my garden, and I told the other women, and we ran and looked, and she had it in her garden, and the other one, too!” God, it was wild, the way the mind made sense of it. There was a story going around about Gorbachev telling the scientists to show him the radiation. “We can’t, it’s invisible.” “But I want to see it!” I also ran into the soldiers who’d been flown in on helicopters from Afghanistan. I asked them, “What are you doing here with your machine guns?” They said, “We’re collecting the radiation, that’s what.” So you had some of them running around with their guns, others out in the village washing off firewood or burying soil in the soil. These were the kinds of things that exploded our worldview. They made you realize that culture was just a chest filled with old manuscripts. There were no books in there that could help me. Our philosophers turned out to be useless when faced with the unprecedented. Derrida, Baudrillard—philosophy fell silent. What was happening? How would we live with it? That’s when I decided it simply needed to be witnessed. Which is what I did. INTERVIEWER I wanted to ask about how you talk to people. … ALEXIEVICH Yes, we sit and we talk—about what interests me and about life in general. About love, about everything in the world. That way, what comes out is three-dimensional. If you cut straight to the part you need, which is what journalists do, it won’t be interesting, and it won’t be the truth, either. Not the whole truth. INTERVIEWER Do people always open up when you ask questions, or can questions get in the way? ALEXIEVICH You have to ask questions, of course. Your job is to scour away the banality and return people to their true selves, to make them face what they rarely tap into. With every new person, you have to find a new way to do it. When you ask an interesting question or you share what happened to you, you help people really think about what they’re saying and not just repeat whatever they’ve picked up from the newspaper. But not everybody is capable of it, not everyone wants to put themselves through that. Either the chemistry starts to kick in or it doesn’t. A person might be wonderful, but you can tell that the conversation just isn’t going to happen. You can try to push it, but it will be a product of your own intellect, rather than of that mysterious connection. Life doesn’t come from the mind. Some people I can call two years after our last conversation, and they’ll say, “Oh, Svetochka! I think of you all the time,” and we’ll start talking again. With others, that won’t happen. That doesn’t mean they’re not extraordinary people, just that you can’t connect with them. They might have some insight, but you don’t have the right antenna to pick up their signal. Source: The Paris Review Colorized Franco-Prussian war … the ruins of Strasbourg with a French photographer and his mobile dark room. Ralph Balson (1961) Matter Painting If you’ve scrolled this far, you know you want to click: Subscribe
Health officials address spoiled food issues at closed Happy Days
The state Health Department says spoiled food has been removed from the kitchen area of the shuttered Happy Days Chinese Seafood Restaurant in Kaimuki following a partial roof collapse.
Maple Leafs Trade Gets Strong Reaction From Prominent Personality
On Monday, the Toronto Maple Leafs and Columbus Blue Jackets got together on a multi-player blockbuster move, with the principal pieces moving being Kirill Marchenko and Matthew Knies.Marchenko is on his way to Toronto and now has a six-year contract extension beyond this campaign, which was the final year of his deal. Meanwhile, Knies, who […] The post Maple Leafs Trade Gets Strong Reaction From Prominent Personality appeared first on HEAVY.
AI Has Already Impacted How Creatives Are Pitching Films, According to FoxNXT Head
Jon Flynn, EVP and head of FoxNXT, took the stage during TheWrap's first-ever AI Creator Day ahead of TheGrill.
Maple Leafs Announce Big Kirill Marchenko News Before Season Opener
The Toronto Maple Leafs play their 2026-27 season opener against the Montreal Canadiens on Tuesday.This comes just one day after they made a blockbuster trade with the Columbus Blue Jackets to acquire star winger Kirill Marchenko.Now, as the Maple Leafs prepare for their season opener against the Canadiens, they have announced some notable news regarding […] The post Maple Leafs Announce Big Kirill Marchenko News Before Season Opener appeared first on HEAVY.
Gambit's Best of New Orleans 2026: Entertainment
Design by Dora Sison / Gambit Best Bounce Artist googletag.cmd.push(function() { googletag.display('ad-1492300'); }); 1. Big Freedia (Instagram: @bigfreedia)2. Ha Sizzle (Instagram: @hasizzlethevoice)3. Subtweet Shawn (Instagram: @subtweetshawn1) Trixie Minx Photo by Sophia Germer / The Times-Picayune Best Burlesque Performer1. Trixie Minx (Instagram: @trixienola)2. Bella Blue (Instagram: @bellablueforever)3. Miss Angie Z (Instagram: @missangiez) Best Casino1. Caesars New Orleans (8 Canal St., 800-427-7247; caesars.com/caesars-new-orleans)2. Treasure Chest Casino (4550 Williams Blvd., Kenner, 504-443-8000; treasurechest.com)3. Boomtown Casino (4132 Peters Road., Harvey, 504-366-7711; boomtownneworleans.com) Best Drag Performer1. Debbie with a D (Instagram: @debbiewithad)2. Katrina Waters (Instagram: @katrinawaters504)3. Laveau Contraire (Instagram: @laveaucontraire) Best Festival (that's still around)1. New Orleans Jazz & Heritage Festival (nojazzfest.com)2. French Quarter Festival (frenchquarterfest.org)3. Hogs For The Cause (hogsfest.org) Best Food Festival1. New Orleans Fried Chicken Festival (friedchickenfestival.com)2. Oak Street Po-Boy Festival (poboyfest.com)3. New Orleans Jazz & Heritage Festival (nojazzfest.com) Tipitina's Photo by Sophia Germer / The Times-Picayune Best Live Music Venue1. Tipitina’s (501 Napoleon Ave., 504-895-8477; tipitinas.com)2. The Broadside (600 N Broad St., 504-766-0871; broadsidenola.com)3. The Fillmore (6 Canal St., 504-881-1555; thefillmorenola.com) Best Live Music Club1. Maple Leaf Bar (8316 Oak St., 504-866-9359; mapleleafbar.com)2. Snug Harbor Jazz Bistro (626 Frenchmen St., 504-949-0696; snugjazz.com)3. Chickie Wah Wah (2828 Canal St., 504-541-2050; chickiewahwah.com)3. Blue Nile (532 Frenchmen St., 504-766-6193; bluenilelive.com) Best Local Blues Artist/Band1. Little Freddie King (littlefreddieking.com)2. Samantha Fish (samanthafish.com)3. Tab Benoit (tabbenoit.com) Best Local Brass Band1. Rebirth Brass Band (rebirthbrassband.com)2. Hot 8 Brass Band (hot8brassband.com)3. The Soul Rebels (thesoulrebels.com) Best Local DJ1. Paul Lakeway (Instagram: @paul_lakeway)2. DJ Soul Sister (Instagram: @djsoulsister)3. ANTWIGADEE! (Instagram: @antwigadee) Best Local Funk Band1. Dumpstaphunk (dumpstaphunk.com)2. Galactic (galacticfunk.com)3. Big Sam's Funky Nation (bigsamsfunkynation.com) Kaye the Beast Provided Photo by Catherine Debuys Best Local Hip-Hop Group/Artist1. Kaye the Beast (Instagram: @kayethebeast)2. La Reezy (Instagram: @lareezymusic)3. Pell (Instagram: @pellyeah) Best Local Movie Theater1. The Broad Theater (636 N. Broad St., 504-218-1008; thebroadtheater.com)2. The Prytania (5339 Prytania St., 504-891-2787; theprytania.com) googletag.cmd.push(function() { googletag.display('ad-1492297'); }); 3. The Prytania Theatre at Canal Place (333 Canal St., 3rd floor, 504-290-2658; theprytania.com) Best Local Music Artist/Band1. Robin Barnes & The Fiya Birds (robinbarnesmusic.com)2. Trombone Shorty (tromboneshorty.com)3. Sweet Crude (sweetcrudeband.com) Best Local Rock Band1. The Revivalists (therevivalists.com)2. Better Than Ezra (betterthanezra.com)3. Cowboy Mouth (cowboymouth.com) Best Wedding Band/ DJ1. The Mixed Nuts (themixednuts.com)2. Bucktown All-Stars (bucktownallstars.com)3. Warm Advice (warmadvice.com) Doreen Ketchens Provided photo Best Local Street Performer1. Doreen Ketchens (doreensjazz.org)2. Jourdan Blue (Instagram: @jourblue)3. Sariyah Idan (ariyahidan.com) Best Local Theater Company1. The Tennessee Williams Theatre Company of New Orleans (504-264-2580; twtheatrenola.com)2. Le Petit Theatre (616 St. Peter St., 504-522-2081; lepetittheatre.com)3. The NOLA Project (504-302-9117; nolaproject.com) Best Local Traditional Jazz Group/Artist1. Preservation Hall Jazz Band (preservationhalljazzband.com)2. Kermit Ruffins (@ruffinsbbq)3. Trombone Shorty (tromboneshorty.com) Best Marching Band1. St. Augustine High School Marching 100 (Instagram: @staugmarching100)2. Edna Karr High School Marching Band (Instagram: @theofficialkarrband)3. The Roots of Music Marching Crusaders (therootsofmusic.org) Best Mardi Gras Parade1. Muses (kreweofmuses.org)2. Iris (kreweofiris.org)3. Endymion (endymion.org) 610 Stompers Photo by Chris Granger / The Times-Picayune Best Mardi Gras Dance Krewe1. 610 Stompers (610stompers.com)2. Amelia EarHawts (aecabinkrewe.com)3. The Jamettes (Instagram: @thejametteskrewe) Best Place to See Burlesque/Drag1. The AllWays Lounge & Cabaret (2240 St. Claude Ave., 504-218-5778; theallwayslounge.net)2. The Original Nite Cap (1300 St. Bernard Ave., 2nd floor, 504-224-2854; Instagram: @originalnitecap)3. The Country Club (634 Louisa St., 504-945-0742; thecountryclubneworleans.com) Best Place to See Comedy1. Sports Drink (1042 Toledano St.; sportsdrink.org)2. The Howlin' Wolf (907 S. Peters St., 504-529-5844; thehowlinwolf.com)3. Big Couch New Orleans (1045 Desire St.; bigcouchnola.com) Best Local Comedian1. Ryan Rogers (ryanrogerscomedy.com)2. Mark Normand (marknormandcomedy.com)3. Cyrus Cooper (Instagram: @cyrusjcooper) Best Strip Club1. The Penthouse Club (727 Iberville St., 504-524-4354; penthouseclubneworleans.com)2. Rick’s Cabaret (315 Bourbon St., 504-524-4222; rickscabaretneworleans.com)3. Larry Flynt's Hustler Club (225 Bourbon St., 504-524-0010; neworleanshustlerclub.com) Best Performing Arts Center1. Jefferson Performing Arts Center (6400 Airline Dr., 504-731-4700; jeffersonpac.com)2. Saenger Theatre (1111 Canal St., 504-525-1052; saengertheatreneworleans.com)3. Mahalia Jackson Theater for the Performing Arts (1419 Basin St., 504-525-1052; mahaliajacksontheater.com) .donate-gambit-article-module-container { text-align: center; padding: 10px; /* background-color: #24da6d; */ background-color: rgb(153, 0, 0); margin-bottom: 20px; } .donate-gambit-article-module-title { font-weight: bold; color: #fff; } .donate-gambit-article-module-copy { color: #fff !important; font-size: 16px; } .donate-gambit-article-module-button { background-color: black; width: 50%; border-color: black; font-size: 16px; } .donate-gambit-article-module-button:hover { background-color: black; } @media only screen and (max-width: 600px) { .donate-gambit-article-module-button { font-size: 14px; width: 100%; } .donate-gambit-article-module-copy { font-size: 14px; } } BECOME A GAMBIT MEMBER AND JOIN OUR KREWE TODAY For more than 40 years, Gambit has covered New Orleans, for New Orleans. We’ve stood up to city hall with you, cheered the Saints with you, danced in the streets with you and cried over our collective loss with you. And we’re plannin’ on being here for 40 more. To do that, we need your help. Become a Gambit member today and help us continue our mission SUPPORT GAMBIT
Leonardo’s owner expands into the restaurant business with Pa'l Corazón
Hugo Leonardo came to the United States from Mexico in 2001 as a teenager, working his way through various kitchen positions in Park City until he opened his own market and taquería — Leonardo’s — four years ago to provide specialized goods to Park City’s Hispanic community. But Leonardo says his latest business venture, a Mexican restaurant in the heart of Kamas, is a lifelong dream that has finally come to fruition.
China grants singer a rare exemption after she includes unapproved tribute song
Authorities in Chengdu, China, have granted a rare exemption to singer Na Ying after she performed an unapproved song at a weekend concert.
China grants a singer a rare exemption over censorship after an unapproved tribute song
Authorities in Chengdu, China, have granted a rare exemption to singer Na Ying after she performed an unapproved song at a weekend concert.
Child health is the national security crisis we keep ignoring
“National security begins in childhood,” write Tina L. Cheng, Stanley McChrystal, and James M. Perrin.
Rummenigge confirms new leadership structure for FC Bayern campus
Bayern Munich supervisory board member Karl-Heinz Rummenigge has confirmed a structural reorganisation at the Bayern campus, clarifying that sporting director Christoph Freund and campus director Jochen Sauer now hold complete operational authority over the club’s youth academy, and that Max Eberl will no longer have a say in their operations. Speaking on the executive hierarchy […]
Colts' Steichen evaluates Sauce Gardner's early impact
Shane Steichen evaluated the early impact that Colts' CB Sauce Gardner has made this season.
Nancy Pelosi rallies Democrats at Crow fundraiser in Colorado’s 6th CD
Nancy Pelosi told a fundraiser for U.S. Rep. Jason Crow the path to preserving the country's democratic form of government runs through the kitchen table
Nancy Pelosi rallies Democrats at Crow fundraiser in Colorado’s 6th CD
Nancy Pelosi told a fundraiser for U.S. Rep. Jason Crow the path to preserving the country's democratic form of government runs through the kitchen table
Newsom vetoes bills aimed at insurance reform sought by wildfire survivors
Supporters of the bills said would give policyholders greater transparency and accountability when insurance companies delay or underpay claims
Food Safety Finds a Place Among ‘Kitchen-Table’ Political Issues
By Stephanie Armour The run-up to the midterm elections is turning into a food fight — literally. The summer was marred by a massive foodborne outbreak that sickened scores of people and the recall of tens of thousands of pounds of imported meat, turning the safety of the U.S. food supply into a ...
Food Safety Finds a Place Among ‘Kitchen-Table’ Political Issues
By Stephanie Armour The run-up to the midterm elections is turning into a food fight — literally. The summer was marred by a massive foodborne outbreak that sickened scores of people and the recall of tens of thousands of pounds of imported meat, turning the safety of the U.S. food supply into a ...
Rep. Button has beat back tough challengers before. Will she do it again?
Lone Star Politics sits down with State Representative Angie Chen Button to talk about the upcoming election for District 112.