SCROLL NEWS / DISCOVERY
Search headlines
Find the stories shaping the conversation.
Results for " kitchen " 100 found 🔀 AI-powered Shuffle
Sign in to save shuffle history.
Wednesday, October 21st: BestReviews: Kitchen Essentials, Humane Society of Eastern Carolina, Entertainment Report, Remarkable Women: Thistle Farms
Eastern Lifestyle
Business After Hours Sponsored by Earnest Consulting
Local professionals can connect during One SouthCoast Chamber’s September Business After Hours, Thursday, Sept. 24, from 5 to 7 p.m., at Cisco Kitchen & Bar, 1482 E. Rodney French Blvd., […]
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Food Safety Finds a Place Among ‘Kitchen-Table’ Political Issues
Recent outbreaks of foodborne illness and high-profile recalls have made this issue a concern of voters.
The core anti-Pangram constituency is phony writers
Welcome to The Closing Argument, our verdict on the news, plus everything The Argument published and appeared in this week. The Verdict, by Kelsey Piper A lot of people hate AI for drowning the internet in slop and displacing human creatives. You might think that these people would be thrilled by a program that can identify and flag AI-generated work. But many people who hate AI also hate Pangram, an impressively accurate AI detector that produces very few false positives, according to high-quality independent research. This loathing found its most recent expression in a bizarre Wired article that amplifies a wide range of false arguments from Pangram skeptics: that AI detectors are racist (they’re not) or ableist (they’re not)1 or don’t work (this one does)2. Rather than starting from the premise that it would be really valuable to have a working AI detector and scrutinizing Pangram to make sure it lives up to that promise, the article starts from the premise that Pangram obviously has bad vibes and sets out to discover why. (One answer: The CEO microwaved lunch during an interview!) Why aren’t writers who resent Pangram more eager to distinguish themselves from posters who are having ChatGPT ghostwrite all their work? There are a few different things at play, but I think one key dynamic is this: These are often the same people. A core constituency for arguments like Wired’s is “writers” who are using AI to write their posts but resent this fact being made public. They stand to lose from AI detectors because AI detectors call them out. Share When Substack announced a partnership with Pangram, a sizable fraction of the platform’s authors rose up in outrage. Some people had experience with other AI detectors that didn’t work, and some felt that AI writing ought to be encouraged — both of which are fair enough. But the fury was fueled by authors passionately insisting that Pangram kept wrongly accusing them on almost every post they published. Pangram can be wrong, especially on short passages. But in the overwhelming majority of cases where Pangram looked at a whole blog post rather than a single paragraph, the program correctly detected work as AI. Even if we can’t be 100% sure in any individual case, we can notice the trend in the aggregate. Wired quotes Sam Illingworth, a professor of critical AI literacy at Edinburgh Napier University, who said, “I don’t think [AI detectors] work. … I think that detectors are prejudiced against certain people.” This spring, he said that he used AI for research and editing; this summer he acknowledged that in addition to research and editing, he also uses it “now and then for a turn of phrase I keep.” Pangram informs us that most of his posts are 100% AI-written (some are mixed AI-and-human) and that 100% AI-written posts started appearing last year. The favorable interpretation is that, as someone whose recent work Pangram consistently mistakes for AI, Illingworth sees Pangram’s flaws firsthand. The unfavorable interpretation is that the tool’s credibility trades off against his own, because its account of who writes his posts is not consistent with his. Illingworth is not alone in insisting the detector does not work. “It’s a Monday night in late July, and I’m pasting my own Substack draft into an AI detector for the first time. Not because I’m worried. Because I’m curious. I wrote every word of it myself, the way I write everything, out loud in my head first, in a rhythm that still carries the accent of a language I learned to think in before I learned to write in this one,” begins one Substack post by an author indignant that Pangram flags her writing as AI. “That’s the part I had to sit with before I could write this.” If you, like me, have worked with AIs a lot, you won’t even need Pangram there. The author of that piece is AI. It is obviously AI! I checked 10 other posts on the blog, and they were also obviously AI! “I have spent 22 years as an award-winning author and essayist. And now this bullshit tool that learned from MY writing is going to accuse me of plagiarism,” popular Substack writer Carlyn Beccia wrote in an anti-Pangram post. “For the last and final time, AI DETECTORS DO NOT WORK.” Here’s what her writing sounded like in 2020: “Most success stories revolve around one person who believed enough in you to say — give it a try. We call these people muses, but they are so much more than that. They are the strong man giants whose shoulders we stand on so we can see the horizon. Throughout the editing process, I am sure my editor felt less like a giant of greatness and more like Atlas with the world on her shoulders.” Pangram says it was 100% human-written. (So were other articles of hers in 2020.) And here’s what it sounds like now: “And then there is the reshuffling, which sounds like paperwork until you remember that empires have always loved paperwork. The Trump regime recently moved special education oversight from the Education Department to HHS. That is not a minor bureaucratic transfer. It changes the frame.”3 Pangram says this is mostly AI. I am not convinced that Pangram is wrong. In my own experience, Pangram is very effective on long texts — if it marks a long essay as AI, the essay was either written by AI or deliberately written to sound like AI. On tweet-length or paragraph-length texts, it’s not perfectly reliable. It seems to work just as well for non-native English speakers as for native speakers. While I have seen dozens of claims of pre-2022 text returning a positive result on Pangram, I have tried repeatedly to corroborate those and have never once succeeded. To be clear, I’m absolutely not saying that complaining about Pangram suggests a writer is a cheat. There are plenty of other concerns. Most are mistakenly premised, such as the false claim that Pangram trains on work you put into it, but others are reasonable: It’s unreliable on sufficiently short text segments; it creates an internet witch-hunt mentality when there are defensible uses of AI; people who are open about their AI use are sometimes blamed, when the only people really doing something wrong are the ones who hide it; and it isn’t perfect, so a single positive result shouldn’t be taken as decisive proof of misconduct. I’m happy to concede that Pangram is imperfect and possible to over-rely on. If an author’s posts are mostly non-AI and one scans as partially AI, this could be a mistake. It’s also possible to defeat Pangram with intentional effort. If you think we need something more robust and more reliable, fine! But if you don’t like AI and don’t like Pangram, your attitude really ought to be that it’s a shame that our existing tools for AI detection are imperfect, and it’s important to invent better ones. If your stance is instead that AI is evil and so is looking for AI, then ultimately you’re contributing to the sloppification of the internet. You’re making it harder for people who write their own text to distinguish themselves, and providing cover for authors who are definitely not writing their own text. Subscribe Top stories this week, by Kobe Yank-Jacobs Commentators often worry that the decline of reading could mean the decline of liberal democracy — but deliberative governance actually predated widespread literacy. This week, Maibritt Henkel pointed out that many liberal cultures thrive on a culture of raucous, interactive debate, which can happen in-person as easily, if not more so, than in text. Read on, dear reader, to learn more. It may actually cheer you up: [ ](https://www.theargumentmag.com/p/reading-wont-save-liberalism) [ Reading won’t save liberalism ](https://www.theargumentmag.com/p/reading-wont-save-liberalism) Maibritt Henkel · Sep 1 [ Read full story ](https://www.theargumentmag.com/p/reading-wont-save-liberalism) It used to be bad to downplay climate change (if we mean denying its reality). Today, it’s actually good to downplay climate change (if we mean keeping the issue out of political fights so we can make real progress). This counterintuitive view is called “climate hushing,” and contributor Alex Trembath argued that it’s the key to enacting good policy going forward. Get up to speed on the latest in climate politics: [ ](https://www.theargumentmag.com/p/we-wont-stop-climate-change-by-talking) [ We won’t stop climate change by talking about it ](https://www.theargumentmag.com/p/we-wont-stop-climate-change-by-talking) Alex Trembath · Sep 2 [ Read full story ](https://www.theargumentmag.com/p/we-wont-stop-climate-change-by-talking) Canada’s Prime Minister Mark Carney is standing up for the forces of liberalism against Donald Trump’s assault on our closest ally. So, why is one prominent left-wing commenter attacking Carney? Columnist Matthew Yglesias explains: [ ](https://www.theargumentmag.com/p/when-economic-liberty-means-central) [ When "economic liberty" means central planning ](https://www.theargumentmag.com/p/when-economic-liberty-means-central) Matthew Yglesias · Aug 31 [ Read full story ](https://www.theargumentmag.com/p/when-economic-liberty-means-central) 🌟Abundance Wins of the Week🌟 Shout out to my home state of California, whose legislature passed two housing bills this week. One requires a housing density minimum in transit-oriented areas of the state’s most transit-rich cities (Los Angeles, Sacramento, San Francisco, Oakland, San Jose, San Diego, and Long Beach). Another bill closes two common loopholes used by third parties to delay housing projects, including an opportunity to challenge maps of a given lot created by the developer after a project has been approved. Shout out to our big-state rival, Texas, where pro-housing SB 785 took effect this week. The new state law requires municipalities to have at least one district permitted for manufactured housing without a special permit. This will promote zoning changes in 44% of municipalities. The company Fervo Energy signed a deal with Google for what is set to be the world’s largest enhanced geothermal facility, proving a technology can work at a scale that could be crucial to a decarbonized, energy-abundant economy. Share Worth watching… This week, forecasting legend Nate Silver joined Jerusalem, Matt, and Jeremiah on a crowded episode of the pod. It was a party. And speaking of parties, our round table debated the factional lines within the Democratic Party: Is it possible to be center-left and also anti-establishment? Watch or listen to find out: The Rio Grande Valley in Texas is one of the areas that swung hardest toward Trump in 2024, but musician Bobby Pulido is running to flip it back. Right now, The Argument/Split Ticket’s model has him running 1.1 points behind his Republican opponent in a district Trump won by 18 points. Tune in to find out how he differs from national Democrats and what he thinks he can to do win this seat. On Thursday, Bernie Sanders was among the first politicians to call for a ban on superintelligence. My guest this week, Andrea Miotti, has been lobbying to ban superintelligence for several years, most recently in the U.K., U.S., and Canada. I asked him how he gets legislators to take speculative risks seriously, and we dug into what plans might look like to actually pass a ban. Listen to learn more: What’s News with The Argument The Argument recommends, by Kobe Yank-Jacobs If we ever lose track of Justin Zuckerman, I’ll have the team split up and check all the movie theaters in the city. I’m shocked (and a little jealous) at how often he gets out to see good cinema. This week, he brings us It Ends, a “horror-ish movie,” which he described as a “Gen Z Waiting for Godot.” I was intrigued before he added that it was “funny, dark and existential” — at which point I was fully locked in. I guess I also had existential themes on the mind this week. One morning, a single line from a poem I read long ago just came to me: “Is death a stretch of time in which a life is just a flash?” The poem is called “From 20,000 Feet” by Heather McHugh. I suggest the version in The Vintage Book of Contemporary American Poetry, which, by tradition, my best friend and I always bring backpacking, extra weight be damned. We’ll stay thematically dark for just one more rec from senior editor John Robert Thomason, whose upcoming trip to Baltimore reminded him to suggest Michael Clune’s memoir White Out (about being addicted to heroin in Baltimore in the 1990s). Ben Lerner’s blurb called it _“_Disturbing, brilliant, hilarious—it’s as if Proust had written Jesus’ Son.” John told me this “seems accurate, with the caveat that I’ve never read Proust.” I, personally, have also shelved Proust until retirement. At this point, I was a little concerned for the team since all of us tossed out such psychologically grim material — maybe we’re all down about the end of summer — but thankfully, at least a few of us were into more upbeat selections. Milan Singh recommended Made In’s 5-quart stainless clad saucier, suggesting he had some fun in the kitchen. Jeremiah Johnson asked if he could recommend yet more Carly Rae Jepsen. Once denied, he offered up Game Changer instead_,_ calling it “the most wildly creative game show, maybe in the entire history of the genre.” Eli Richman mentioned _Lucky, “_a B-tier show with an A-tier cast and an S-tier theme song.” I suppose he was recommending the song, Horns of a Bull. Still, despite these cheerier recs, I couldn’t help but be concerned that we were subconsciously worried about racing toward summer’s end — the end of swim trunks and splashing around. Then a message landed reminding me of the three-day weekend to come. A whole extra day for sunshine. One more swim in the lake. I was grateful this called to mind yet another line from a poem, one by Mary Oliver, the patron saint of every gorgeous summer day (and about whom a documentary is now out). Speaking to God in the poem “Thirst,” she wrote: grant me, in your mercy,a little more time. Love for the earthand love for you are having such a longconversation in my heart. We have merch! We have quarter-zips, keychains, hats, and stickers. Each one is a great conversation starter in its own way. Buy them here. Subscribe More to read: [ The Opening Argument ](https://www.theargumentmag.com/p/seeing-like-an-elite)[ Seeing like an elite ](https://www.theargumentmag.com/p/seeing-like-an-elite) Kobe Yank-Jacobs · Sep 4 What do Americans hear when they watch Sen. Bernie Sanders or Vice President JD Vance rail against the elite? Are they thinking of right-wing tech billionaires? Imperious college professors? Liberal magazine writers? [ Read full story ](https://www.theargumentmag.com/p/seeing-like-an-elite) [ The Weekly Scroll ](https://www.theargumentmag.com/p/god-is-back-on-the-timeline)[ God is back on the timeline ](https://www.theargumentmag.com/p/god-is-back-on-the-timeline) Jeremiah Johnson · Sep 5 This week, we’re talking about Substack’s new religious debates, the continuing MAGA influencer scandal, how to retire from YouTube, and aura battles. [ Read full story ](https://www.theargumentmag.com/p/god-is-back-on-the-timeline) 1 This was a legitimate thing to worry about, but doesn’t seem to be a problem given the actual technology: Marijke Van Vlasselaer, Filip Van Droogenbroeck, and Bram Spruyt’s 2026 paper looks at whether Pangram is less accurate when evaluating the work of non-native speakers of English. It isn’t. That’s because Pangram isn’t really looking at how “unusual” a piece of writing is but whether it has the characteristic patterns of LLMs. The Wired article makes an odd gesture at a different Pangram-is-racist argument. There were several controversies this summer during which upcoming books were canceled after being discovered to be AI-written: “The three novels mentioned earlier — Shy Girl, Daggermouth, and Call Me, easily publishing’s biggest AI-detection scandals — were all written by writers of color.” But come on! As Zvi Mowshowitz put it: “They were not primarily written by people of color. They were primarily written by AIs.” That’s the whole problem! And as my colleague Jeremiah Johnson recently observed with respect to Cambridge’s Arday scandal, a community being unwilling to call out fraud if it’s perpetuated by people of color is not an anti-racist tendency; it is ultimately quite racist. 2 Many non-Pangram detectors don’t work, but many possible airplane designs also don’t work, and no one considers this a general argument against aviation; the thing that matters is whether any detection works. 3 The phrase “empires have always loved” mysteriously became all the rage in the last few years. See here, here, here, here and here. Before 2025, the only use of that phrase I have been able to find is a single Tweet. The logic of the sentence, too, is incoherent in an AI-characteristic way. “...sounds like paperwork, until you remember that empires have always loved paperwork”? Does remembering that make it sound less like paperwork? It’s a craft-ful sentence, but what is it actually saying??
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
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…
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.
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.”
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.
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
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
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.
New B&G Foods CEO digging into brand strategy
Newly acquired brands College Inn and Kitchen Basics come into play.
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.
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.
Kauai small businesses ask tourists to return after Hurricane Lowell, with aloha and some patience
Watching her staff happily hand out free meals for hundreds of residents outside their Wailua commercial kitchen, food truck co-owner Kelly Kakalia felt fulfilled.
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.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
PDO Chios Mastiha: Ancient Greek Tradition Meets Modern Science
From a legendary ingredient collected since ancient times to a versatile addition to the modern kitchen, PDO Chios Mastiha is bringing a distinctive taste of Greece to Canadian consumers. Produced exclusively in Mastichohora, in the southern part of Chios island, Mastiha owes its unique character to the region's particular soil and climate conditions, while its complex natural composition continues to attract scientific interest. Featured through the "Premium European Products: Better Knowledge,
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
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.
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.
Think you need 10,000 steps a day? Science says otherwise
Granted, we typically recite the 10,000-step goal as if it is gospel, but whether you're clocking up the miles on your commute to work or walking around in circles in the kitchen last thing at night, the truth of the matter is, you might already be walking enough.
Kauai small businesses ask tourists to return after Hurricane Lowell, with aloha and some patience
Watching her staff happily hand out free meals for hundreds of residents outside their Wailua commercial kitchen, food truck co-owner Kelly Kakalia felt fulfill
Your Kitchen Sponge Has More Bacteria Than a Subway Pole: The Startling Science of What’s Really Living in New York Homes
New Yorkers are famously germ-conscious. We hover over subway poles, elbow-push door handles, and carry hand sanitizer like it’s a fifth borough accessory. But here’s the uncomfortable truth backed by peer-reviewed research: the dirtiest place most New Yorkers touch every single day isn’t on the 4 train — it’s sitting next to their own kitchen […]
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
BUSINESS MONDAY: Spotlight on Undergrowth in Great Barrington—from kitchen table dream to reality
This new mother-daughter business is bringing together art, craft, and community through meaningful experiences and beautifully made goods rooted in creativity, nature, and shared stories.
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.
Catching up with: Eric Frickle, Kitchen Engine co-owner
When first walking into The Kitchen Engine store inside the historic Flour Mill building in Spokane’s North Bank neighborhood, it's not immediately noticeable that the cookware and appliance shop offers patrons much more than culinary products and equipment.
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").
CT Culture Corner: ‘Hell's Kitchen,' Olivia Rodrigo lead local entertainment news
For the 25th season of "Hell's Kitchen" every contestant will be under age of 25, Gordon Ramsay said.
Chatagnier Market, Wild Rise scale up together
Chatagnier Community Market is already preparing to more than double its retail space less than three months after opening, while partnering with Wild Rise Sourdough Co. to add a commercial kitchen that could help other local food vendors bring their products to market. Lexus Chatagnier, one of the owners of Chatagnier Community Market, says the […]
Man struggling with mental health sentenced for stabbing Santaquin officer
Timothy Olesen will spend less than two year in jail and four years on probation for stabbing an officer with a kitchen knife who had responded to his call. The officer was wearing a vest that protected him.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
This Russian River Home on the Market Was Built for Entertainment
Built in 1994 and rooted in traditional style, the home includes a pool, outdoor kitchen, island-style bar, wine cellar and vineyard.
Think Beyond Brita — These Advanced Water Filter Pitchers From $15 Help Remove Microplastics From Your Glass
More microplastics and forever chemicals are popping up in our drinking water. As a public health expert, I rounded up seven water filter pitchers to help reduce your microplastic exposure in your drinking water. Picks include pitchers from Culligan, Aquagear, LifeStraw, Aarke, and more.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
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, ...
Le Creuset x Star Trek Collection: Prices, availability, release date
Vulcan oven mitts, spaceship baking dishes, and an out-of-this-world communicator grater—you'll need warp speed to Klingon to this limited edition kitchen kit, ideal for perfecting the broth of Khan.
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...
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Jaffrey couple cut energy costs with NHSaves
Evan Clements and Precia Harthcock of Jaffrey love their 1926 home, but they acknowledge the drawbacks of houses built in that era. The room that is now their sitting room, for example, was once a porch that had been enclosed and is noticeably colder than other parts of the house. The second floor was much hotter than the first floor, and their kitchen was drafty.
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 […]
20 under-the-radar home and kitchen Labor Day sales 2026
Skip the generic mega sales. I found 20 secret home and kitchen Labor Day sales and secret bundle hacks at QVC, Le Creuset, Quince, and more.
With these easy changes in the kitchen, you can boost long-term health while also celebrating Latin American culinary traditions
To help you create healthy and balanced meals, we spoke with two Colorado chefs about the significance of food in Hispanic culture and their recommendations for elevating flavors while also cooking healthy dishes.
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!
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Column: How the brotherhood among Chicago’s young stars fuels our great sports town’s next wave
Caleb Williams leading the “PCA” chants from behind the Cubs dugout Thursday night at Wrigley Field reminded us of a time when the starting quarterback of the Bears was not so beloved. It was 14 years ago next week that TMZ reported angry Bears fans at Stanley’s Kitchen & Tap, a North Side restaurant, lit a Jay Cutler jersey on fire. The video showed former Blackhawks star Chris Chelios as one ...
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
CT Culture Corner: Hell’s Kitchen, Olivia Rodrigo and more
For the 25th season of "Hell's Kitchen" every contestant will be under age of 25, Gordon Ramsay said.
Watch: Donny Osmond sings his ‘Mulan’ hit ... on a kitchen countertop
Even after 6 decades in the entertainment industry, Donny Osmond is still finding new places to perform his greatest hits
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
New Pittston meal prep business delivers comfort food
Michael Langdon, chef at Pittston’s Rotten Tomato Company meal prep store, competed on “Hell’s Kitchen” with Gordon Ramsay. The business offers delivery and pickup.
CJ ENM and MBC Group Expand Partnership
CJ ENM and MBC Group expand existing partnership, announce at Mipcom
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
Food Safety Finds a Place Among ‘Kitchen-Table’ Political Issues
Recent outbreaks of foodborne illness and high-profile recalls have made this issue a concern of voters.
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.
Les Nouveaux Riches Magazine
Questions such as "How do we eat today, and how do we want to eat and live in the future?" are addressed in the international ...
Scientists develop real-time AI monitoring for an advanced nuclear reactor component
Just as a clogged kitchen sink can bring household routines to a halt, a blockage in a nuclear reactor's heat exchanger can slow operations and require urgent attention. Researchers at the U.S. Department ...
Celebrating National Lobster Day with coastal flavors and weekend entertainment at Confab Kitchen and Bar
Confab Kitchen & Bar owner Doug Gross and Chef Jason Hall visit WANF’s ATL Live Show to demonstrate how to assemble a fresh lobster roll for National Lobster Day and share details on Friday live patio music and fall game-day viewing.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Siloam Springs business owner raises concern over water leaking into basement of historic structure
SILOAM SPRINGS -- When a leak was noticed in the basement of Park House Kitchen + Bar, staff checked for plumbing leaks, drainage issues, air-conditioning runoff and anything else they could think of that might be causing the issue, according to business owner Alma Sanchez.
Hayden Panettiere remembered at Malibu memorial service
Hayden Panettiere attends the Los Angeles premiere of Netflix's new film 'Blonde' at TCL Chinese Theatre on Sept. 13, 2022, in Hollywood, California. (Jon Kopaloff/Getty Images)Hayden Panettiere was celebrated over the weekend at a memorial service held in California, her representative confirmed to ABC News.Around 80 friends of the late Nashville star, who died on Aug. 16 at the age of 36, gathered in Malibu on Saturday to share "an evening of music, memories, laughter and tears."“We wanted to honor Hayden in the best way we knew how—with as much love as possible," Panettiere's representative, Kasey Kitchen, said in a statement with a group of the actress's friends, who jointly organized the memorial.The statement continued, "It was a beautiful and intimate ceremony where friends came together to celebrate her life and honor the beautiful, magnetic light and love she infused into the world.”Panettiere's Nashville co-star Connie Britton and other celebrities, including Evan Ross and Ruby Rose, were photographed attending the memorial.Panettiere died after she was found unresponsive and in cardiac arrest at a Greenville, South Carolina, apartment.The actress's official cause and manner of death have not yet been announced.An investigation into her death has expanded from South Carolina to Los Angeles, and investigators are focusing on the role drugs may have played in her death, sources told ABC News last week.Kitchen, Panettiere's representative, said in a statement on Sept. 15 that her death "remains under investigation pending toxicology results.""As we await the answers we are all seeking, may we also remember Hayden for the incredible legacy she leaves behind — the light she shined on mental health and postpartum depression, and the voice she gave to those who felt unseen and unheard," Kitchen said. "The answers we are all seeking will come."Copyright © 2026, ABC Audio. All rights reserved.
Home-based bread business Golden Grain opens first Worcester café
Golden Grain Artisanal Bread Café, which began in a family kitchen in 2024, is opening its first brick-and-mortar location at 250 Commercial St. in downtown Worcester
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
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.
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.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
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.
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
Main Street Ledger: Rising Healthcare Costs Are Just One Piece of the Affordability Puzzle
Affordability continues to be at the center of conversations at kitchen tables across America, and on the campaign trail — with interventions in the credit card market once again being floated as a potential solution to ease financial pressures. While families are still feeling the pinch from the rising cost…
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.
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.
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.
Rob Reiner wins posthumous Emmy for role in ‘The Bear’
Nine months after his tragic death, Rob Reiner has received a posthumous Emmy for his performance in FX’s kitchen drama “The Bear.”
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
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
Acore takes control of Beacon Capital’s Hell’s Kitchen life science development
Acore Capital has put an end to Beacon Capital Partners’ plans to build a life science development in Hell’s Kitchen. The lender took control of two office buildings at 707 11th Avenue and 615 West 50th Street that were once used as Kenneth Cole’s headquarters and more recently pegged for a 185,000-square-foot life science development. The sale was a deed-in-lieu of foreclosure, according to property records. The transfer value of the sale was $60 million, per records. PincusCo first reported the news. Beacon Capital Partners and CalSTRS partnered with Georgetown to buy the properties from SL Green for $95 million […]
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 ...
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
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.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
This Lehigh Valley restaurant is closing, announces ‘new business venture’
Katie’s Country Kitchen will close less than a year after it opened in its new Lehigh Valley home.
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.
Haverhill Chamber Names Damark Woodcraft Business of the Month
Damark Woodcraft of Haverhill is the Greater Haverhill Chamber of Commerce’s September business of the month. The company, formed more than 35 years ago, makes hand-built custom furniture, kitchens, doors and more. It helps clients design homes, offices, restaurants and other settings. Mark Brady, owner and president, incorporated the business with his father in 1991.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
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 ...
Climate change is expanding extreme heat's threat to human health
I was 12 when the worst heat waves hit our home in rural New South Wales, Australia. It was summer vacation, a few weeks after we'd celebrated Christmas. I sat at the kitchen table, next to the sheets ...
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
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.
I'm a nutritionist from Japan: 7 'essential' anti-inflammatory foods that I swear by
Japanese nutritionist and longevity expert Michiko Tomioka shares the inflammation-fighting foods that are always in her kitchen.
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.