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The Beyond Meat, Impossible Foods Fake Fish Surface


Fake fish is the next big thing in alternative proteins.

Alternative meat has grown in popularity in recent years as consumers have started to change their diets for a variety of reasons, ranging from concerns about climate change and sustainability to animal welfare and personal health benefits.

This has led to a proliferation of products from companies like Impossible Foods and Beyond Meat in grocery stores and restaurants, while traditional meat companies like Tyson Foods, Perdue Farms and Hormel are launching new entrants into the category.

Retail sales of plant-based foods in the United States grew 27% in 2020, bringing the total market to around $ 7 billion, according to data from the Plant-Based Foods Association (PBFA) and The Good Food Institute (GFI). The global market is expected to reach $ 450 billion by 2040, according to consulting firm Kearney, which would represent about a quarter of the larger $ 1.8 trillion meat market.

The herbal product market has been largely driven by fake milk and meat, which account for 35% and 20% of total category sales, respectively, according to GFI. Sales of plant-based meat increased 45% to $ 1.4 billion in 2020, while sales of plant-based milk rose 20% to $ 2.5 billion.

In contrast, the market for plant-based fish has been slower to develop. While sales in the United States increased 23% in 2020, they were only $ 12 million, according to GFI and PBFA. This represents 0.1% of the entire US seafood market, compared to plant-based meat sales accounting for 1.4% of US meat sales.

“Conventional seafood really has a health halo; they are considered a very healthy food that doctors often tell patients to eat more, ”said Marika Azoff, corporate engagement specialist at GFI, of why alternative fish products may have fallen behind. “The environmental impacts are not as straightforward as they are with beef and dairy – they are a bit more complex and a bit more difficult for the general public to understand.”

Invest in the fake fish

However, several companies are looking to change this in an attempt to take a share of the US seafood market of over $ 15 billion.

According to GFI, 83 companies around the world were producing alternative seafood as of June 2021, of which 65 focused on plant-based products. By comparison, there were only 29 companies producing alternative seafood in 2017.

In 2020, more than $ 80 million was invested in alternative seafood companies, four times the amount invested in 2019, according to GFI.

Yellowtail amberjack made from BlueNalu cells.

Source: BlueNalu

Gathered Foods, which produces the plant-based seafood brand Good Catch, raised a $ 32 million Series B funding round in January 2020 from investors including Lightlife Foods parent company Greenleaf Foods and 301 Inc., the venture capital arm of General Mills.

BlueNalu, which focuses on cultured seafood or fish produced directly from cells, raised $ 60 million in convertible note financing in January 2021, a record-breaking deal for an alternative seafood company.

To date, the two giants of alternative meat products have not yet entered alternative fish. Impossible Foods said in 2019 that it is working on a plant-based fish recipe, but it has yet to release any products. Beyond Meat has previously said it focuses on beef, poultry and pork.

“There’s no reason that alternative seafood can’t or won’t catch up with other types of alternative proteins,” Azoff said. “There is no dominant company in plant-based seafood like the meat and dairy categories did, but we see potential for that to change soon.”

Traditional seafood companies are also investing in alternative fish.

In September 2020, Nestlé launched Vuna, a plant-based tuna alternative that is the company’s first foray into plant-based seafood, citing statistics that say 90% of global fish stocks are now exhausted or near exhaustion.

Thai Union Group, which owns brands like Chicken of the Sea, has announced that it will launch a plant-based shrimp product by the end of this year, joining its other plant-based fish and crab products. already available.

Tyson Ventures, the venture capital arm of Tyson Foods, invested in plant-based shellfish company New Wave Foods in September 2019 and joined its $ 18 million Series A funding round that closed in January. Bumble Bee Foods signed a joint venture with Good Catch in March 2020.

Growing concerns about the fishing industry

Van Cleve Seafood Company, based in Virginia, which has sold traditional seafood for more than 20 years, has started producing only plant-based seafood under the label The Plant Based Seafood Co., citing problems with the fishing industry such as child labor, overfishing and mislabelling. .

“We wanted to do something about it, and we figured if it wasn’t us, then who?” Plant Based Seafood Co. CEO Monica Talbert told CNBC’s Kate Rogers. “That’s when we made the decision, we were going to do something that would create a change.”

The Plant Based Seafood Co. offers products such as crab cakes made from artichokes, scallops and prawns made from starch from plant roots, all of which are sold online.

Concerns about the fishing industry, further underscored in Netflix’s recent documentary “Seaspriacy” which calls for an end to fish consumption, are seen as a factor leading consumers to turn to plant-based products. . A poll of 2,500 Americans from Kelton Global found that reducing plastic waste in the ocean, saving ocean habitats, and reducing damage to marine animals are reasons consumers buy fish based plants rather than wild fish.

Gavin Gibbons, vice president of communications at the National Fisheries Institute, a trade group representing the fishing industry, said the organization and its member companies view herbal products as “a very likely part of the future of food for a growing planet “.

“They are technologically impressive and can and should be able to coexist with real seafood, as long as they are labeled accurately,” Gibbons said, noting that some of NFI’s member companies have invested in alternative seafood. .

However, Gibbons said, portraying alternative seafood as either nutritionally superior to real fish or better for sustainability reasons would be wrong in his opinion.

“The USDA Dietary Guidelines for Americans Emphasize that Consumers Are Not Eating Enough Seafood and That It is Without a Question the Healthiest Animal Protein on the Planet,” he said. declared. “Few public health professionals would recommend imitations of seafood over real ones. They might make this recommendation for other products but not for seafood. From this point of view, these plant-based amalgams are not really alternatives, they are just imitations. “

Gibbons said that 51% of seafood consumed by consumers is farmed and about 75% commercially important marine fish stocks, as reported and monitored by the Food and Agriculture Organization of the United Nations, are fished at biologically sustainable levels.

“There is a lot of hyperbole associated with the empty oceans claims and if this is used to market imitation products then it is spurious,” Gibbons said.

There is one big obstacle that could stand in the way of fake fish: the taste.

While 43% of those polled in this Kelton poll said they would consider buying alternative seafood in the future and that flavor most cited as the most important factor in driving consumption, 38 % said they plan to dislike the taste of alternative fish and 27% said they plan to dislike the texture. Twenty-seven percent said they had never seen plant-based seafood in a grocery store.

“First and foremost, consumers will buy alternative seafood if it tastes good,” Azoff said.

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Sip ‘n Dip launches nationwide effort to find new musical artist


GREAT FALLS – The Sip ‘n Dip Lounge in Great Falls launched a competition on Thursday to find a new musical performer. The lounge is known for its tiki theme and “mermaids” swimming in the pool behind the bar – and of course, “Piano Pat”.

Pat Sponheim, the iconic artist who deceased in May, had been behind the keyboard singing favorites at Sip ‘N Dip since 1963. Pat was one of the reasons the Sip’ N Dip was named by GQ magazine in 2003 as the “# 1 bar on land for which it is worth stealing. “- coupled with the almost equally iconic sirens behind the bar.

A website called SipnDipMusicBar.com was created for people to submit applications and for people to view submissions.

The website pays homage to Pat and says she was an amazing woman – but they don’t want another Pat because “honestly we can’t fill her shoes.”

Applicants are not limited to playing the piano, but there are two limitations for applicants: “You and your instrument must adapt to the space that the staff prefers: no bagpipes, accordion or drums.”


  • 25 AOT: Submissions (including videos) must be submitted by 5:00 p.m.
  • SEPTEMBER 2: The finalists will be notified.
  • 5-6 OCTOBER: The finalists perform in front of the judges.
  • OCTOBER 8: Winner’s first official performance at Sip

There will be four judges. One is actually a husband and wife team – country music performer Aaron Tippen and his wife Thea (a native of Great Falls). Also on the panel is Sandra Thares, who is the Managing Director of Sip ‘n Dip; and Jim “Sarge” Sargent, a popular radio host in Great Falls. The fourth judge has not yet been chosen.

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10 Covid Rules In Pubs That Could Stay After “Freedom Day”


Freedom Day is fast approaching and the British are eagerly awaiting the easing of lockdown restrictions from Monday (July 19).

In his announcement earlier this week, Boris Johnson announced that most restrictions would be removed, including the legal requirement to wear face masks and social distancing.

In pubs and restaurants, the rule of six will be abandoned, as will table service.

However, that doesn’t mean life will return to normal as Johnson has called on the public and businesses to take a cautious approach to easing the lockdown.

Many officials criticized the government’s often confused and contradictory messages.

Dr Roger Barker, director of policy at the Institute of Directors, said bosses were “understandably confused” as he criticized “a series of mixed messages and patchwork demands”.

“Go back to work or continue to stay at home. Throw away your masks or continue to wear them. The long-awaited directives from the government today have done little to clear up this confusion, ”he said.

Earlier this week, the government issued post-July 19 guidelines for people who work or manage restaurants, pubs, bars, cafes, nightclubs or take-out.

It details the recommended covid regulations that businesses should keep in place after Freedom Day.

The guidelines are described as voluntary, but they also state that sites should always perform a detailed Covid risk assessment to ensure they are not breaking health and safety laws.

Here are some of the Covid measures that pubs and restaurants may decide to maintain, under the new guidelines:

Face masks

In England, face masks are no longer a legal requirement.

However, the government says it “expects and recommends” people to continue wearing them in crowded areas, such as in pubs and restaurants.

Workers can choose whether or not to wear a face cover.

Vaccine passports

Boris Johnson recommended that some venues and events should use vaccine passports for entry “for a matter of social responsibility.”

The Covid Pass, on the NHS app, shows proof of a double vaccination, a recent negative test or natural immunity having recovered from the coronavirus.

According to the guidelines, the Covid Pass, on the NHS app, shows evidence of a double vaccination, recent negative test, or recovered natural immunity from the coronavirus.

He adds: ‘The government will work with organizations that operate large, overcrowded environments (eg nightclubs) where people are likely to be in close proximity to large numbers of people from other households to use the NHS. COVID Pass as a condition of entry.

“To support businesses, organizations and individuals in these contexts, the NHS COVID Pass will be available through the NHS app, the NHS website or as a letter that can be requested by calling NHS 119.”

NHS Test and Trace connection

Hospitality venues are ‘encouraged’ to display an official NHS QR code poster – ‘although it is not legally required to do so’.

The guide adds that “this will allow the NHS Test and Trace to contact those who may have been exposed to COVID-19 so they can book a test. ”


The government encourages good ventilation in enclosed spaces. So expect doors and windows to be open in some places.

The guide reads: “Good ventilation brings fresh or purified air to indoor spaces.

“The more fresh air is brought indoors, the more diluted any virus in the air will be. In poorly ventilated spaces, the residual virus can remain in the air after an infected person leaves and increase the risk of the spread of COVID-19. ”

Pubs were also asked to identify poorly ventilated areas using a CO2 monitor.

Venues can also get creative with their outdoor space, as they have been told to “encourage the use of outdoor space where possible, especially for high risk activities such as exercise or when people sing or raise their voices ”.

Screens and barriers are here to stay

The guide recommends that companies “install screens to minimize contact between locker room workers and customers, where this would not impact ventilation.”

And “install screens at points of service, for example at checkouts and counters, to reduce the risk of the spread of COVID-19 between reception workers and customers.”

Buffets not recommended

Want to eat at the bar and buffets during family celebrations? They may not be allowed in some locations.

Sites were asked to “discourage customer self-service”.

Cleaning signs can still be displayed

Sites are always asked to “advise clients and workers to wash their hands or use hand sanitizer frequently”.

Tables and touched surfaces will also be “cleaned regularly” and the guidelines say this is “particularly important before and after touching shared objects or surfaces that other people touch regularly”

Order at the bar

You can come to the bar to order your drink from Monday, but be careful not to lean on it.

Companies are invited to “reduce the number of surfaces touched by staff and customers.

“For example, ask customers not to lean on counters when placing orders.”

Staff rotations and “fixed team” work

Social distancing measures will be removed, but guidelines still recommend reducing contact between staff.

This may include the use of “fixed teams” or “partnerships”.

Whenever possible, staff are encouraged to work the same hours as some colleagues.

Paper condiments are here to stay

If you run out of bottled ketchup, you might be out of luck.

The guide recommends “cleaning non-disposable condiment containers after each use” – but failing to “provide only disposable condiments”.

Suzy Q, Bangalore’s newest restaurant and bar, is laid back luxury at its best. Here’s why you should visit …


The city’s cafes and restaurants are slowly opening their doors, as are the new eateries that have been waiting behind the scenes for the lockdown to end and the second wave to recede. Leading this load of new venues Suzy Q by 1522 is a blend of old Bengaluru charm, new-age luxury, and a hint of quirk. Located in the iconic Express building where the Asian restaurant 1Q1 was previously located, this is a colorful space with magnificent murals, Roman-style sculptures in solid hues, vintage-style lamps and chandeliers, and carefully selected furniture, offset by exposed brick walls. The open-air section, backing onto the scorched red facade with its arched windows, is equally impressive thanks to the clever landscaping and design, which maximizes space in the small area.

Suzy Q’s outdoor space
A view of the bar
A view of Suzy Q’s bar

We dropped by on a weekday to take a look around and sample some signature dishes from their menu. Starting with a few cocktails, we ordered the Stardust (gin, pear, star anise, egg white, lime and simple syrup), Kashmir Ki Kali (kahwa, whiskey, egg white, lime and simple syrup) and Hera Pheri
(whiskey, traditional Gujarati choondo pickle, lime and simple syrup). Of the three, it’s hard to pick a favorite, as each was unique and innovative.

Stardust - from Suzy Q's cocktail menu
Stardust – from Suzy Q’s cocktail menu

The drinks were paired with a range of starters, from Chakna Cone, featuring Suzy Q’s on the quintessential Indian snack of fox nuts and black gram flavored with onion and tomato masala, to Tandoori Hariyali shrimp. , made with marinated smoked shrimp cooked in a spinach and mint vinaigrette. We also sampled small portions of chicken and chimichurri mushrooms and bok choy. While the first, the chicken breast topped with South American chimichurri sauce, was delicious, this is the last one we couldn’t get enough of. The vegetarian dish combines button mushrooms and braised shiitake and bok choy with soy sauce, simple and subtle flavors that really seduced us.

Spinach and Ricotta Ravioli from the Suzy Q's Menu
Spinach and Ricotta Ravioli from the Suzy Q’s Menu

For the main courses, we were served ravioli with spinach and ricotta. Ricotta spinach is always a winning combination, and the silky ravioli with the tangy tomato-based sauce on the side is a hit. Another must-try is Daryaganj Tawa Chicken, a Delhi specialty. The aromatic chicken cooked in a tomato and onion masala was presented with a missi roti, which was heartwarming and mouthwatering.

Rasmalai Tiramisu from Suzy Q's dessert menu
Rasmalai Tiramisu from Suzy Q’s dessert menu

The main courses were followed by a few desserts – New York Cheesecake and Rasmalai Tiramisu (tiramisu with mascarpone and coffee mousse, and mini rasmalai soaked in Baileys Irish cream). Among these, our choice would be tiramisu, thanks to the balance of sweet, creamy and bitter notes.

Featured as a friendly yet luxurious neighborhood bar with a menu that covers Asian, Mexican, Italian, and Indian cuisines, Suzy Q has something for everyone and is sure to attract plenty of customers.

Rs. 1,500 ++ for two. At Queens Road

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Four specialists join the New York Sea Grant


Four new extension specialists have joined New York Sea Grant (NYSG) in its mission of “Bringing Science to the Shore” as part of a collaborative program between Cornell and the State University of New York.

NYSG Specialists work with faculty and researchers from Cornell, SUNY Colleges and Universities, and other New York State academic institutes and partner agencies to develop and deliver integrated research, science, education and extension services that respond to timely and high priority challenges and opportunities related to New York’s freshwater and marine environments, economies and communities.

“The New York Sea Grant resources are designed to make the latest scientific information available to help New York’s riverside communities and citizens strengthen coastal economies and quality of life,” said Katherine Bunting-Howarth, Deputy Director of Cornell Cooperative Extension and Associate Director of NYSG, Ph.D., JD

Recently hired Coastal Resilience Extension Specialist Katie Graziano (’11) works with communities, agencies and academic partners on coastal management issues, including the impact of flooding. She recently shared details about her work on the “Extension Out Loud” podcast.

“As sea levels rise, the research and extension of the New York Sea Grant will provide scientific information to help those who live and adapt to chronic flooding,” says Graziano.

With New York’s potential to sustainably develop aquaculture – the managed culture of fish, crustaceans, molluscs and aquatic plants – the NYSG hired its first aquaculture specialist in September 2020. Since joining team, Emma Forbes began to build a professional network for the New York Navy. and Great Lakes aquaculture producers, wholesalers, researchers, regulators, economists and others.

“New York aquaculture producers see a bright future for the managed culture of fish, crustaceans, molluscs and aquatic plants, if they are given the right support,” says Forbes.

Wild fisheries are the strong point of Stacy Furgal, NYSG’s Great Lakes Fisheries and Ecosystem Health Specialist. Furgal is developing public education materials including a Great Lakes aquatic food web poster and a mid-level lake sturgeon curriculum that incorporates data from a sturgeon fishery project yellow from the Cornell Department of Natural Resources.

“Our new Lake Sturgeon Intermediate Program features the charismatic prehistoric fish known as the ‘living fossil’ as a stepping stone into the world of science, environmental stewardship and STEM-focused careers. for students. It also highlights the fishery as a significant contributor to the economic health of New York State, ”said Furgal, who has gained prior research and technical experience with the Department of Environmental Conservation of the United States. New York State, US Fish and Wildlife Service, and US Geological Survey.

NYSG’s new Great Lakes Coastal Literacy Specialist Nate Drag worked with staff at Cornell’s Native American and Native Studies program to develop environmental-themed playlists for K- classes. 12. Drag uses playlists as well as resources on lake sturgeon and a Freedom Seekers curriculum that highlights the history of the New York Underground Railroad, in its training workshops “to teach teachers. “.

“Teacher Workshops allow teachers to reach hundreds of students through the use of New York Sea Grant curricula, associated activities and collateral materials designed to connect educators, students and the public to the unique, ecological, cultural, professional, historical, economic, recreational and STEM resources of the Great Lakes region, ”explains Drag.

Drag also coordinates New York’s Great Lakes Ecosystem Education Exchange, administered in partnership with the NYS Department of Environmental Conservation.

The NYSG extension team also includes specialists focused on seafood safety, Great Lakes and marine fisheries, aquaculture, Great Lakes and Estuary marine coastal processes and hazards. ‘Hudson, conservation and management of Long Island Sound, coastal community development, coastal recreation and tourism, and education and literacy. The New York Sea Grant is one of 34 university programs of the National Oceanic and Atmospheric Administration National Sea Grant College Program.

Kara Lynn Dunn is the publicist for New York Sea Grant Great Lakes and the Great Lakes Research Consortium.

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Denver’s 10 most anticipated bar and restaurant openings



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In the first six months of 2021, at least 128 bars and restaurants have opened on the Denver subway – up from just under 200 in 2020. With the lifting of food restrictions in the event of a pandemic, workers are heading again towards the office and the crowds are returning to the streets, it is highly likely that we will see even more than 128 more openings in the last six months of the year. In fact, we already know quite a few on their way.

With everything from new locations of old favorites (like Little India adding an outpost in Central Park in August and Sushi Rama opening another location in Broomfield) to chain expansion (Jet’s Pizza will open on Colorado Boulevard and the brand local Birdcall will be adding numbers five and six in Cherry Hills Village and Boulder), the culinary action doesn’t seem to be slowing down.

But a few upcoming openings are really getting people talking. So, rejoice: the burgers are coming! Big names are coming! Another food hall is in preparation!

Here are the most anticipated new releases for the rest of 2021, in order of their expected opening date:

Lucy’s Burger Bar
4018 Tennyson Street
Open: late July / early August

Minnesota natives and friends Michelle “Meesh” McGlone and Nate Collis have touring training – McGlone as an aerialist and Collis as a longtime guitarist for Atmosphere. But now they are establishing themselves with a new burger restaurant specializing in a regional favorite from their home state, Juicy Lucy, with a progressive social mission as well. Lucy’s Burger Bar will be open seven days a week (a bonus for a street where most restaurants are closed on Mondays) and will be a place open all day and possibly late at night for a casual burger, stuffed with cheese or not. , as well as with fries and alcoholic drinks. But while the menu is small, McGlone has big dreams when it comes to building a community place where everyone feels safe and welcome. “You know, in an 80s movie, where rich developers come to town to tear down a special place and a bunch of kids get together to figure out how to end the businessmen?” she asks. “I want Lucy to be the place where they would come to meet and make their plans.”

2903 Larimer Street
Open: late July / early August

If you’ve been to RiNo this summer, you’ve probably noticed the construction going on at the corner of Larimer and 29th Street, next to Finn’s Manor. Soon you will be able to get up and order a shot of tequila in a glass of ice, then toss the glass at a bell hanging over a fire pit. The “Ring the Bell” special is the signature of Federales, a Chicago-based outdoor tequila and taco concept with a reputation as a loud party venue.

Barn room
6575 Greenwood Plaza Boulevard, Greenwood Village
Opening: August

Troy Guard is having a pretty busy 2021 year so far, and he’s set to get even busier as he and his TAG Restaurant Group team prepare to open a food court in the new Arapahoe Entertainment District, where the Bowling / Gaming / Food / Alcohol Complex Pindustry recently debuted. Grange Hall will mark Guard’s entry into the beer game with Little Dry Creek Brewery. He will also lead several food concepts, including a Bubu outpost and two new concepts focused on pizza and burgers. The latest from Grange Hall: Crack Shack, which opened in 2015 in San Diego and has since grown and built a cult following for its fried chicken, was recently announced as one of the non-food options. Guard at Grange Hall.

One thing that will definitely be on the A5 menu: steak.DEVELOP

One thing that will definitely be on the A5 menu: steak.

AT 5

AT 5
1600 15th street
Opening: September 1st
The space that was the Wazee Supper Club for decades before becoming the French-inspired restaurant Morin will take on a new start when the Culinary Creative Group led by restaurateur Juan Padró and chef Max MacKissock opens the doors to Denver’s new steakhouse. . The team are behind the popular venues Bar Dough, Senor Bear, Mister Oso and more, so expectations are high for their “fun and funky” “seasonally driven” steakhouse that will be “unlike anything out there. “, according to MacKissock. Along with the steak and all the other fun plans the Culinary Creative Group has up its sleeve, the town oyster guy Oyster Wulff should be running the raw bar.

1520 16th Street
Opening: End of summer

Earlier this year, Chef Lon Symensma’s Cho 77 closed after six years at 16th Street Mall; he also recently announced the temporary closure of Le Roux for some “refreshments,” according to an Instagram post. But there won’t be much downtime, as his ChoLon Restaurant Concepts team is also planning a new dumpling and noodle bar in the former Cho 77 space, YumCha. Michelle Xiao, known as one of New York’s top dumpling makers before joining the Symensma team, leads the menu on the dumpling side, and we can’t wait to taste what she says. has planned.

Ronin Lowry
7111 Lowry Boulevard East
Opening: End of summer

The team behind one of Denver’s best sushi restaurants, Sushi Ronin, initially opened Izakaya Ronin in the Industry building on Brighton Boulevard in 2017. But this place, with seemingly endless construction, has proven difficult, and the team shut down the concept in 2019. Now it’s making a comeback in a whole different neighborhood. Like the original Izakaya Ronin, Ronin Lowry will have ramen (and hopefully some of the other Izakaya Ronin small plate favorites) as well as sushi and sashimi from a team led by Chef Corey Baker.

The future home of Three Saints Revival.DEVELOP

The future home of Three Saints Revival.

Danielle Lirette

Awakening of the three saints
1801 Wewatta Street
Opening: Fall

North Union Station is another part of town that was under construction forever… which may partly explain why Hearth & Dram at the Indigo Hotel never really took off – at least, not enough to survive pandemic shutdowns. But now longtime Denver restaurateur Robert Thompson, who stepped down as CEO of the ‘entertainment’ concept he launched, Punch Bowl Social, in August 2020, is hoping to revive the Hearth & space. Dram with a tapas restaurant inspired by dreams. “Everything that touches the Mediterranean” – from Spain and Greece to Egypt and Israel – is on the table, says Thompson.

Root and spring
Location: To be determined
Opening: Fall

When Excellent chef filmed his fifteenth season in Denver, judge Tom Colicchio must have made a good impression, as it was recently announced that Mile High is one of the first three cities (along with Washington, DC and Philadelphia) where he plans to open a new , a fast-casual concept aimed at providing medical staff, patients and hospital visitors with easier access to healthy, high-quality options. Colicchio is not new to the fast food industry – her witchcraft was one of the first to have a great chef behind her. The first Root & Spring location opened at DC’s National Children’s Research and Innovation Center on July 6.

Church and union
Place to be determined
Opening: to be determined

Another mystery with a big one, Excellent chef-name linked behind, the only evidence to date that the Church and Union will come to Denver is an article on Twitter and another on Instagram from Alejandro Torio, one of three owners of 5th Street Group, a restaurant team based in Charlotte, North Carolina. The other two names behind the project: Patrick Whalen and Jamie Lynch, a conductor whose experience includes Cirque, Aureole and Café Boulud, as well as an appearance in season 14 of Excellent chef and Top Chef All Stars season 17. The team is currently opening a concept location, billed as a New American Restaurant, in Nashville with others planned for Charlotte, Charleston and Atlanta. Most intriguing: why did this group with southern roots and ambitions choose Denver?

Sonny’s Mediterranean
2622 32nd Avenue West
Opening: December

Restaurants rarely hit their scheduled opening dates, so it remains to be seen whether Sonny’s will actually debut before the end of the year. But every time we open, we’ll be there to try it out. David Schloss’ Mediterranean concept won’t be the only place serving hummus, pita and falafel at LoHi – Ash’kara and Ali Baba Grill are nearby – but we’re curious to see with this kitchen alum Safta has planned for the neighborhood with his first foray into solo restaurant ownership.

Keep Westword Free … Since we started Westword, he was defined as the free and independent voice of Denver, and we would like to keep it that way. Providing our readers with free access to cutting edge coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with bold reporting, sleek writing, and staff who have won it all, from the Society of Professional’s Sigma Delta Chi Feature Film Writing Award Journalists at the Casey Medal for Meritorious Journalism. But with the existence of local journalism under siege and declines in advertising revenue having a greater impact, it is more important than ever for us to rally our support for funding our local journalism. You can help by participating in our “I Support” membership program, allowing us to continue to cover Denver without paywalls.

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Irish pubs closed: Gardai invades well-known bar after serious incident


A gang hunt is underway to locate the two men involved in the suspected pub robbery in broad daylight.

The duo reportedly attempted to break into Flanagan’s bar in Newbridge around 4 p.m. Tuesday.

The Lower Eyre Street hangout was targeted by the couple who attempted to open the door lock with a device that looked like a plastic credit card.

But the gang was disturbed during the incident and fled the scene, staying on the run since the attempted break-in.

A Garda spokesperson said: “We are investigating an attempted burglary that occurred at a facility on Lower Eyre Street in Newbridge, County Kildare at around 4pm on Tuesday July 14th.

Flanagan Bar in Newbridge

“No items were removed from the property and no injuries were sustained during this incident.”

He added: “No arrests have yet been made and investigations are ongoing.”

We’ll bring you the very latest updates, photos and videos on this breaking news.

The outdoor area of ​​Flanagan's Bar in Newbridge
The outdoor area of ​​Flanagan’s Bar in Newbridge

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Seafood wholesaler JJ McDonnell harvests invasive blue catfish to help Chesapeake Bay – CBS Baltimore


ELKRIDGE, Maryland (WJZ) – Blue catfish have become a growing challenge in the Chesapeake Bay, threatening other native species and depleting other food sources.

But now a local seafood wholesaler sees the growth of invasive species as a positive.

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JJ McDonnell is trying to raise awareness and sell to get as much blue catfish out of the bay and on the plates.

The president of the company said it was truly a win-win situation for everyone.

At JJ McDonnell’s, the wild blue catfish has become one of the company’s main interests.

“It’s about doing something good for the Chesapeake Bay,” said George McManus, president of the company.

Invasive species have become a growing challenge for the Chesapeake Bay and its ecosystem since its introduction to the region in the 1970s.

“So that means there aren’t a lot of predators that can feed on it,” McManus said.

Experts said the problem is that blue catfish grow fast, live long and reproduce a ton, depleting other food sources like blue crabs, striped bass and oysters.

“We see this as an opportunity rather than a problem,” McManus said.

READ MORE: Maryland father and son to begin 200-mile kayak trip in Chesapeake Bay to raise money for hunger relief

That’s why JJ McDonnell is teaming up with local fishermen to help address the growing threats blue catfish pose to Chesapeake Bay, while promoting a sustainable environment.

“What we do is send tanks to the fishermen with ice in our own trucks, which are refrigerated,” McManus said.

These vats are then driven straight from the yacht dock to JJ McDonnell’s seafood distribution site in Elkridge, simplifying the process of getting the wild blue catfish out of the water and off its plate.

“It’s actually a very good fish to eat. It’s sweet to the taste and it’s affordable, ”said McManus.

The Maryland Department of Natural Resources said seafood wholesalers like JJ McDonnell play a critical role in protecting the bay’s ecosystem.

“They are the backbone of trying to get that message across and being able to deliver enough product out there and get it known to the public so they can try it,” said Mary Groves. from the Maryland Department of Natural Resources.

And it really is a win-win situation all around.

“If you can help improve the environment, you create sustainability for fishermen, for the environment, for customers,” McManus said.

If you would like to learn more about JJ McDonnell and his local partner program, click here.

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York Ziggy’s iconic nightclub to reopen next week


ZIGGY’S – York’s iconic nightclub from the 80s, 90s and 2000s – is set to reopen next week.

The club will return to their old home in Micklegate on Friday July 23 but with a big restart to meet the demands of the 2020s.

Andrew Elliot, who opened Ziggy’s in 1982, will be involved with general manager Russell Gilbert and his son Max Elliot.

The building has been closed throughout the pandemic but may reopen as part of the government’s lifting of Covid restrictions next week.

The club operated as Mansion Nightclub for eight years, run by Andrew Whitney, when the premises included an Upstairs VIP lap dancing club, but Mansion closed in 2019 after failing to renew its lease.

Mr Gilbert said Ziggy’s will host several parties with different genres of music throughout the week, with an indi rock party and a main student night on Wednesdays.

He said the building had been renovated with a new sound system, bars and restrooms.

“I am extremely excited,” he said. “Obviously this has been a very boring 18 month period and I couldn’t tell you how excited I am to go back to the building and start making memories again and, you know, have a really good night.

“There are a lot of young people around 19 who have never been to a party like this before because of Covid.”

On the issue of Covid, he said staff would have the option of wearing face covers and there would be disinfection stations everywhere, with customers allowed to make their own decisions about face masks and asked to do so. proof of common sense.

Ziggy owner Andrew Elliot has said he wants to make good use of the building and will offer something for those who are a little older and maybe want a nightclub experience, but maybe for a while. the day.

“We provide the facility for, shall we say, someone my age on a Saturday afternoon seems to come here for a beer or a good gin and tonic in a pretty lavish setting,” he said.

“We have a small beer garden at the back and we plan to put live music in the room.

“Maybe a little local rock band or a tribute band and maybe we’re watching a jazz band at tea time. So really, a chance to enjoy a good Saturday night but during the day

“I’ve owned the building for a long, long time, it’s obviously rented out, but now I’m back and excited about what’s going on. While the past 18 months have tried to say the least, it’s fantastic to have Ziggy’s back.

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Pub is allowed to keep seats outside, which saved business during the pandemic


One council has granted pub owners planning permission to retain their beloved outdoor seating, which they say has kept their business afloat for the past 18 months.

The owners of The Blaenogwr in Nant-y-Moel, Bridgend, have already been told their £ 7,000 wooden seating area could be removed because they had not applied for a building permit, but the local authority now says that he can stay.

Co-owner Sadie Davies, who runs the business with his wife Kayleigh, said the news that the facility could stay is “absolutely brilliant”. “It’s just one less thing we have to worry about. We can just go on as usual now and have some events outside. Hopefully the sun stays out.”

Read more: The best pubs in Wales in 2021: 50 places you owe it to yourself to drink this year

The couple said the outdoor space, which includes an outdoor bar, saved the family business when Covid restrictions only allowed outdoor gatherings. They want to make the most of their outdoor space and have an Oktoberfest with live music on the bank holidays on Sunday August 29th.

Kayleigh and Sadie built the outdoor space last summer and opened it to clients in July 2020. Bridgend’s council then contacted them in March 2021 to inform them that they needed a building permit, which they had not requested, as the patio is a commercial structure of a certain size which is close to residential properties.

Sadie [left] and his wife Kayleigh [right] They were told they could keep their outdoor seating area and bar in their family pub in Nant-y-Moel, Bridgend

The staff of the Blaenogwr in Nant-y-Moel will host a live music event on Sunday August 29

Sadie said she researched the council’s planning guidelines before building the patio, but accidentally followed the rules for residential buildings instead of commercial properties. She then applied for a retrospective planning permit, which was granted to her by the city council on Tuesday, July 13.

Now the outdoor seating and the bar can stay, Sadie said it would help the business “massively”. “Obviously, if the number of Covid cases increases again or the restrictions remain in place, then being able to use the outdoor space we have is more beneficial to us than inside. We can make the most of it now. . We are all happy. “

She said business had recently been “very good” with the lifting of Covid restrictions in recent months. She hopes Mark Drakeford will lift all measures by the end of the summer so that they can “get back to normal”.

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