ReportWire

Tag: Allison Walker

  • 5 things to know about IMMERSE 2026

    ORLANDO, Fla. — IMMERSE is like an arts playground where you and your family can get as interactive as you want. With 160 artists and organizations applying, the bar is high.

    1. Creative City Project began in 2012 as a group of artists performing on street corners and in plazas around downtown Orlando. The event was renamed IMMERSE at the beginning of 2017.
    2. IMMERSE kicks off in a few days, meaning 10 Orlando city blocks will be peppered with interactives, engagements, attractions and experiences.
    3. Cole NeSmith is the founder. “It really is that embodiment of how art brings people and culture together,” he said.
    4. Cole gave a tour of around Architects of Air. It’s an impossible-to-miss inflatable attraction set up on the Seneff Arts Plaza in front of the Dr. Phillips Center for the Performing Arts. A British arts organization created the walk-through inflatable structures that are “kind of modeled after stained glass in a cathedral.”
    5. IMMERSE and its multi-sensory arts playground runs this Friday, Feb. 20, through Sunday, Feb. 22, 2026. Most of IMMERSE — presented by AdventHealth — remains free and open to the public, but some of the experiences are ticketed.

    Allison Walker

    Source link

  • Astronauts poised for moon trip aboard Artemis II

    There has not been a human presence on or near the Moon since the astronauts from 1972’s Apollo 17 mission walked on the surface of Earth’s satellite.

    Now, 50+ years later, the Artemis Project is working toward a long-term goal to first establish a permanent base on the Moon, and then use the Moon as a feasible way to facilitate human missions to Mars.

    The Artemis II flight will send four astronauts on a planned ten-day mission to fly to, circle, and return from the Moon.  We speak to experts to talk about the significance of the mission, Florida’s role in it, and how all of mankind stands to benefit.  

    Allison Walker

    Source link

  • Munchies Live BBQ takes grilling to the next level

    TAVARES, Fla. — If you think you know your way around a grill, this guy will blow your mind. In this week’s Chef’s Kitchen, Spectrum News heads to Lake County for a place creating quite the spectacle.

    As you approach Munchies Live BBQ, you might inhale the scent of BBQ before you see it. And you will see it, as the smokers are fierce!

    With two locations — one in downtown Mount Dora and one in Tavares — Chef Alfred Mann said he’s living inside the culinary world for a simple reason. 

    “Everything is connected to food,” Mann said. “Weddings, funerals, billion-dollar deals, breakups, makeups. Everything.”

    Chef Mann chose to demo a three-pack of protein, starting with his chop chicken.

    “BBQ is spiritual,” Mann said. “It’s a ritual you do over and over again.”

    Hungry? Let’s cook!

    MUNCHIES LIVE BBQ — (NOTE: The below recipes are provided by Chef Alfred Mann)

    BBQ CHOP CHICKEN (chop chicken hoagie and BBQ Fries)

    Method:

    1. Season the chicken lightly on all sides with SPS. Marinate 12 to 24 hours.

    2. Cook over an aged wood-burning grill.

    3. Allow to rest for one to two minutes. Then chop or slice and serve.

    Application/Usage — BBQ Fries, BBQ salad or Mac and Cheese Bowl, hoagies & sandwiches, platters with two sides, everyday use.

    Note: They serve as a hoagie with two of their soulful sides (Hoppin John & Baked Mac-n-Cheese) and BBQ Fries, day of visit.

    2: BBQ CHOP PORK (smoked pork Cuban and BBQ fries)

    Method:

    1. Season the pork generously on all sides with all-purpose seasoning. Marinate 12 to 24 hours.

    2. Cook over an aged wood-burning smoker at 400 F until bark forms. Cover and cook at 225 F for 10 to 12 hours until tender enough to pull apart.

    3. Allow to rest for 10 to 20 minutes, chop or pull and serve.

    Application/Usage — BBQ Fries, BBQ salad or Mac and Cheese Bowl, hoagies & sandwiches, platters with 2 sides, smoked pork Cuban sandwich, everyday use.

    Note: They serve a Smoked Pork Cuban sandwich with 2 of their soulful sides (BBQ Beans & Apple Coleslaw) and BBQ Fries, day of visit.

    3: BBQ SHRIMPS

    • Six extra-jumbo peeled and deveined shrimp with tail on.

    • 1 oz. avocado oil

    • 1/2 oz. shaved garlic

    • 2 oz. Munchies Live BBQ “Classic BBQ Sauce” or Munchies Live BBQ “Florida Citrus BBQ Sauce” (or similar sauce)

    • 1 tablespoon whole cold butter

    Method:

    1. Season the shrimp lightly on all sides with all-purpose seasoning. Marinate for 5 to 10 minutes.

    2. Dust lightly in rice flour, add oil to pan, cook over medium-high heat. Then sauté in a pan for two to three minutes — turning on all sides for even texture — until golden brown.

    3. Add BBQ sauce.

    4. Finish with “monter au beurre” — swirl butter in pan and plate, scrape with a rubber spatula over shrimp.

    5. Sprinkle with shake rub and garnish with sliced chives.

    Application/Usage — BBQ Fries, BBQ salad or Mac and Cheese Bowl, hoagies & sandwiches, platters with 2 sides, everyday use.

    The Mount Dora location is at 100 E. 4th Ave., and the new Tavares location is at 110 N. New Hampshire Ave. 

    Allison Walker

    Source link

  • Plantain Puerto Rican Lasagna at the Tiny Turtle

    COCOA BEACH, Fla. — A Caribbean fusion restaurant establishes itself as a Cocoa Beach landmark. Chef Moises Correa and his wife own the mom ‘n’ pop joint. Chef Correa says he spent his life fine-tuning his culinary craft to create a community gathering spot like The Tiny Turtle in Cocoa Beach.

    “I grew up in a family where my grandmother cooked everyday – three meals a day,” he says, typically incorporating traditional Puerto Rican things like sofrito, Adobo, or Sazon, just like at his restaurant.

    On this Christmas Eve, Chef is sharing his take on a dish that is popular in Puerto Rican holiday celebrations: Pastelón.

    Let’s cook!

    PUERTO RICAN PLANTAIN LASAGNA (recipe provided by The Tiny Turtle)

    Serves: 9–12

    Prep Time: 45 min | Cook Time: 60 min | Total: ~1 hr 45 min

    ■ Beef Picadillo

    Ingredients:

    1 Tbsp Oil

    4 oz Sofrito

    0.5 oz Chopped Green Pitted Olives

    0.5 oz Chopped Fresh Jalapeño

    1 Tbsp Adobo

    1 Tsp Sazón (Culantro y Achiote)

    1 Tbsp Caribbean Jerk Seasoning

    1 Tbsp Cumin

    1 Tbsp Basil Leaves

    1 Tsp Ground Oregano

    1 Tsp Smoked Paprika

    1 Tsp Light Chili Powder

    1 Tsp Salt

    1 oz Minced Garlic

    5 oz Medalla Light (or any light beer)

    2.5 lbs Ground Beef

    Directions:

    1. In a large skillet, heat oil over medium heat. Add sofrito, olives, and jalapeño. Stir and sauté for 2–3

    minutes.

    2. Add all dry ingredients and minced garlic. Continue to sauté on medium heat, stirring well.

    3. Pour in the beer to deglaze, scraping up any browned bits and combining all flavors.

    4. Add the ground beef. Cook on medium heat, breaking it apart until browned.

    5. Skim off excess fat as desired (leave a little for flavor).

    6. (If serving as a standalone dish, reduce heat and simmer 15 minutes before serving.)

    ■ Creamy Ragù

    Ingredients:

    Prepared Beef Picadillo

    4 oz Cream Cheese

    16 oz Marinara or your favorite Pasta Sauce

    2 Bay Leaves

    Directions:

    1. Reduce heat to low. Add cream cheese to the Beef Picadillo and mix until melted and creamy.

    2. Stir in the marinara sauce until well combined.

    3. Add bay leaves, cover, and simmer on low for 25–30 minutes, stirring occasionally.

    4. Remove bay leaves and set aside.

    ■ Maduros (Sweet Plantain) Sheets

    Ingredients:

    2.5 lbs Fried Maduros (Sweet Plantains)

    Parchment Paper

    Directions:

    1. Divide maduros into 3 equal portions.

    2. Place one portion between two sheets of parchment paper and flatten with a press or rolling pin to form a

    thin sheet (same size as your baking pan).

    3. Repeat for all 3 portions to create 3 sheets. Set aside.

    ■ Pastelón Assembly

    Ingredients:

    Creamy Ragù (divided into 2 equal portions)

    3 Maduro Sheets

    16 oz Ricotta (divided into 2 portions)

    16 oz Monterey Jack Shredded Cheese (8 oz, 4 oz, 4 oz)

    3 oz Grated Parmesan Cheese (1 oz per layer)

    1 Tbsp Soft Butter

    Smoked Paprika (for color)

    12.75” x 10.37” aluminum baking pan

    Directions:

    1. Preheat oven to 300°F.

    2. Butter the bottom and sides of the pan.

    3. Layer in this order:

    – 1st Layer: Maduro sheet → 8 oz Ricotta → ½ of the Creamy Ragù → 1 oz Parmesan → 4 oz Monterey

    Jack

    – 2nd Layer: Maduro sheet → remaining Ricotta → remaining Creamy Ragù → 1 oz Parmesan → 4 oz

    Monterey Jack

    – Top Layer: Final Maduro sheet → 8 oz Monterey Jack → 1 oz Parmesan → sprinkle Smoked Paprika

    4. Bake uncovered for 25–30 minutes until golden and bubbling.

    5. Let rest for 10 minutes before slicing.

    ■ Serving Tip

    Pairs beautifully with a crisp salad or garlic bread. Enjoy the perfect balance of sweet plantains and creamy,

    savory beef ragù!

    Allison Walker

    Source link

  • 5 things to know about theme park ‘Breakfast with Santa’

    ORLANDO, Fla. — Character breakfasts have always been a big deal at Disney, and it’s no different when Santa Claus is involved.

    1. For the fourth year, the “Breakfast with Santa” experience at Maria & Enzo’s Ristorante returns to Disney Springs. Within the Disney Springs entertainment district, guests get to dine on Christmas comforts while interacting with carolers, elves and Santa!

    2. This interactive experience includes takeaway treats, adult beverages, and comfort food fit for the whole family. Benjamin Dovaro is the top chef behind the scenes who makes the magic happen. “It’s the buttermilk that really makes it,” Dovaro said, pointing down at fluffy pancakes he’d demoed for Spectrum News. “We also cook (the pancakes) in butter, giving them that very rich, rich flavor.”

    3. The 2025 Breakfast with Santa experience offers three seating times on select dates, meaning there are only four more mornings (as of this publish date) for families to book a slot.

    4. The last chance to jump on in for the experience is Christmas Eve morning, Dec. 24, 2025.

    5. For more information on the “Breakfast with Santa” experience, visit the Marino & Enzo’s website.

    Allison Walker

    Source link

  • Menu at Walt Disney World Swan hotel features Mina’s truffle treat

    ORLANDO, Fla. — Orlando’s only resort with a pair of restaurants featuring two celebrity chefs — Todd English and Michael Mina — is the Walt Disney World Dolphin and Swan hotels.

    Mina’s Bourbon Steak is brand new, replacing Shula’s Steakhouse at the Walt Disney World Dolphin hotel.

    “I’m a big believer in you throw a party!” Mina said during the Swan and Dolphin Food & Wine Classic. “You throw a party every night, and that’s what your restaurant is. And that’s why I love steakhouses.”

    Bourbon Steak’s senior sous chef, Johnathan Hall, demonstrated the unforgettable truffle treat and his homemade pasta process.

    “It’s about the love you put to the food to make someone’s day special, right?” Hall said.

    Hungry? Let’s cook!

    An adaptation of Michael Mina’s recipe:

    Black Truffle Agnolotti with Stracciatella (adaptation)

    Ingredients for the pasta dough (store-bought or homemade):

    • 1 pound fresh pasta dough (egg dough works best)

    Ingredients for the filling:

    • 1 cup stracciatella cheese (or torn fresh burrata)
    • 2 tablespoons finely chopped black truffle (fresh is best)
    • Pinch of salt and freshly ground black pepper

    Ingredients for the sauce and finish:

    • 4 tablespoons unsalted butter
    • 1 teaspoon high-quality black truffle oil
    • 1/4 cup grated Parmesan cheese, plus extra for finishing
    • Freshly shaved black truffle (optional, for garnish)
    • Salt to taste

    Instructions

    Prepare the filling:

    1. In a small bowl, gently mix the stracciatella (or burrata) cheese with the finely chopped black truffle, salt and pepper. Do not overmix.
    2. Place the mixture in a piping bag or a plastic bag with a corner snipped off, and chill in the refrigerator until ready to use.

    Roll the pasta:

    1. Divide the pasta dough into manageable portions.
    2. Using a pasta machine, roll the dough into long, thin sheets (about 1 millimeter thick, or to your machine’s thinnest setting, per general agnolotti methods).
    3. Keep the unused dough covered with a damp cloth to prevent drying.

    Fill and form the agnolotti:

     

    1. Lay a pasta sheet on a lightly floured surface.
    2. Pipe a line of filling along one edge of the sheet, leaving a small border.
    3. Gently fold the dough over the filling to create a log shape, pressing out any air pockets around the filling.
    4. Using your fingers, pinch the dough at 1-inch intervals to create the individual pillow shapes.
    5. Use a knife or a fluted pastry wheel to cut along the pinched lines and the edges to separate the agnolotti.
    6. Place the finished agnolotti on a parchment-lined, lightly floured tray, ensuring they do not touch.

    Cook the agnolotti:

    1. Bring a large pot of salted water to a boil.
    2. Carefully drop the agnolotti into the water, and cook for approximately 2-3 minutes (fresh pasta cooks quickly).

    Make the truffle butter sauce:

    1. While the pasta is cooking, melt the butter in a large skillet over medium heat.
    2. Cook until the butter is foaming and starts to turn golden brown (brown butter/beurre noisette).
    3. Remove from heat, and stir in the truffle oil.

    Combine and serve:

    1. Using a slotted spoon, transfer the cooked agnolotti directly into the skillet with the brown truffle butter, allowing some starchy pasta water to cling to them.
    2. Toss gently to coat, adding the 1/4 cup of grated Parmesan cheese.
    3. Plate the agnolotti, and garnish with extra Parmesan cheese and fresh black truffle shavings, if using.
    4. Serve immediately.

    Allison Walker

    Source link

  • 5 things to know about The Gantry at Launch Complex 39

    CAPE CANAVERAL, Fla. — A whole new kind of “liftoff” is taking place on the Space Coast. It’s an interactive attraction celebrating space exploration in engaging new ways.

    1. The Gantry at Launch Complex (LC) 39 adds a second stop to the Kennedy Space Center Visitor Complex bus tour.
    2. A gantry is an overhead, bridge-like structure. This one is four levels. At the top, guests can build their own rockets and test their launch skills with simulators.
    3. Perhaps the most photographed moment happens every 30 minutes or so. That’s when a full-scale rocket engine simulates a static fire test. “It’s cool mist instead of hot fire and steam,” said Kennedy Space Center Visitor Complex Communications Manager Russell Bruhn.
    4. Bruhn added that brand-new bleachers and seating allow for unprecedented viewing. “We’ll be the closest you can get to seeing a launch.”
    5. The Kennedy Space Center Bus Tour is included with admission. It also stops at the Apollo/Saturn V Center. The Saturn V was the largest rocket ever flown until SpaceX’s Starship came along. Starship is 397 feet tall, making it taller than the 363-foot Saturn V.

    Allison Walker

    Source link

  • 5 things to know about The Gantry at Launch Complex 39

    CAPE CANAVERAL, Fla. — A whole new kind of “liftoff” is taking place on the Space Coast. It’s an interactive attraction celebrating space exploration in engaging new ways.

    1. The Gantry at Launch Complex (LC) 39 adds a second stop to the Kennedy Space Center Visitor Complex bus tour.
    2. A gantry is an overhead, bridge-like structure. This one is four levels. At the top, guests can build their own rockets and test their launch skills with simulators.
    3. Perhaps the most photographed moment happens every 30 minutes or so. That’s when a full-scale rocket engine simulates a static fire test. “It’s cool mist instead of hot fire and steam,” said Kennedy Space Center Visitor Complex Communications Manager Russell Bruhn.
    4. Bruhn added that brand-new bleachers and seating allow for unprecedented viewing. “We’ll be the closest you can get to seeing a launch.”
    5. The Kennedy Space Center Bus Tour is included with admission. It also stops at the Apollo/Saturn V Center. The Saturn V was the largest rocket ever flown until SpaceX’s Starship came along. Starship is 397 feet tall, making it taller than the 363-foot Saturn V.

    Allison Walker

    Source link

  • A viral-worthy Cotton Candy Cake among the favorites at Fun Spot Orlando

    ORLANDO, Fla. — Something really sweet is happening at Fun Spot Orlando, and it’s thanks to a special confectioner.

    Nestled within Fun Spot Orlando’s entrance is a shop called the “Sweet Spot.” That’s where you’ll find the park’s bakery chef Tina Brenner. She makes and bakes things you may never have seen before, like a cotton candy cake.

    The cake is a hit for summer, with pastel colors and a viral-worthy cross-section. Think of it as a layer cake, but made of hand-spun cotton candy and a surprise Skittles filling.

    Brenner says she gets her inspiration from online forums, bringing to Fun Spot a variety of sweet treats unlike anything around.

    Some of Fun Spot’s other exclusive sweets include the Unicorn Sundae, which features 3 scoops of ice cream, toppings and whipped cream on a fluffy cotton candy taco shell. Fun Spot also has summer-themed candied apples, cake pops and chocolate-covered Rice Krispy Treats.

    Brenner is 17 years strong with Fun Spot, and she has seen a lot. “I kept seeing the owners’ children grow up,” she said smiling. “It’s really awesome. It’s more of a family than a business.”

    The Cotton Candy Cake can last more than a week in your fridge. She also decorates it according to the season. Up next, Halloween! 

    Allison Walker

    Source link

  • Halloween Horror Nights unleashes the ultimate nightmares this Friday

    ORLANDO, Fla. — Universal Orlando Resort’s 34th Halloween Horror Nights event begins Aug. 29 with a new sinister lineup lurking throughout the park.

    “We are toxifying and mutating,” said Lora Sauls, Universal’s assistant director of Entertainment Creative Development.

    Some houses are based on well-known icons for those who follow the horror franchises. That includes “Five Nights at Freddy’s,” where guests follow a night security guard in an abandoned themed-entertainment center.

    “It is bringing something to life, immersing guests in the ‘thing’ that they’ve seen,” said Matthew Flood, Universal’s senior show director with Entertainment Creative Development. “So, that film is the incredible experience of being in a defunct pizzeria, and these haunted animatronics are chasing you.”

    Another of the 10 HHN haunted houses is based on the “Terrifier” movie franchise. This house oozes with a new sense of terror that takes guests into Art the Clown’s gruesome Funhouse. This is also the house where you’ll smell things that are hard to forget.

    “We do use scents in a lot of our houses,” Flood said while laughing. “But Terrifier is the worst offender this year.” (HINT: feces)

    Universal’s top chefs are also unleashing a brand-new menu of food and drinks that pays homage to some houses and most feared characters.

    The haunting good time runs through Nov. 2. 

    Allison Walker

    Source link

  • Halloween Horror Nights unleashes the ultimate nightmares this Friday

    ORLANDO, Fla. — Universal Orlando Resort’s 34th Halloween Horror Nights event begins Aug. 29 with a new sinister lineup lurking throughout the park.

    “We are toxifying and mutating,” said Lora Sauls, Universal’s assistant director of Entertainment Creative Development.

    Some houses are based on well-known icons for those who follow the horror franchises. That includes “Five Nights at Freddy’s,” where guests follow a night security guard in an abandoned themed-entertainment center.

    “It is bringing something to life, immersing guests in the ‘thing’ that they’ve seen,” said Matthew Flood, Universal’s senior show director with Entertainment Creative Development. “So, that film is the incredible experience of being in a defunct pizzeria, and these haunted animatronics are chasing you.”

    Another of the 10 HHN haunted houses is based on the “Terrifier” movie franchise. This house oozes with a new sense of terror that takes guests into Art the Clown’s gruesome Funhouse. This is also the house where you’ll smell things that are hard to forget.

    “We do use scents in a lot of our houses,” Flood said while laughing. “But Terrifier is the worst offender this year.” (HINT: feces)

    Universal’s top chefs are also unleashing a brand-new menu of food and drinks that pays homage to some houses and most feared characters.

    The haunting good time runs through Nov. 2. 

    Allison Walker

    Source link

  • Ceiba’s Arrachera skirt steak is on the menu

    ORLANDO, Fla. — High above Evermore Bay is an authentic Mexican experience.

    On the tippity top floor of the Conrad Orlando at Evermore is Ceiba. The Ceiba tree, according to Chef de Cuisine David Montelongo, is a link between worlds – from our Earth to the Heavens.

    “The things I grew up eating at home, I wanted to bring to Central Florida,” Montelongo said. He is from Jalisco, Mexico, and clarifies why Ceiba is unlike most Mexican nights you’ve had lately.

    “Authentic, I think, is more about knowing the difference between Tex-Mex cuisine and Mexican cuisine,” he said.

    An example of that is how corn is incorporated into elements of any given dish at Ceiba. That includes his skirt steak recipe, which you can create using the recipe below.

    Let’s cook!

    Recipe – Arrachera (Skirt Steak by Ceiba @ Conrad Orlando at Evermore)

    Ingredients (Serves 2):

    Steak:

    ·       10 oz skirt steak

    ·       2 dried guajillo chiles (stemmed and seeded)

    ·       1½ teaspoons kosher salt

    ·       1 tablespoon olive oil

    Maneado Beans:

    ·       4 cups cooked pinto or black beans (with liquid) — about 800g

    ·       ¼ cup vegetable shortening or oil — about 55g

    ·       3 garlic cloves, peeled

    ·       1 small white onion, quartered

    ·       1 dried ancho chile

    ·       1 dried pasilla chile

    ·       1 teaspoon dried epazote or a few fresh leaves

    ·       2 teaspoons salt (or to taste)

    ·       Water as needed (up to 1 quart / 1 liter)

     Avocado-Serrano Salsa:

    ·       1 ripe avocado

    ·       ½ cup fresh cilantro (about 10g)

    ·       ¼ cup fresh lime juice (about 2 limes or 60ml)

    ·       ½ teaspoon salt

    ·       2 serrano chiles (adjust to taste)

    To Finish:

    ·       ½ cup charred corn (grilled or sautéed) — about 75g

    ·       ½ cup crumbled panela cheese — about 60g

    ·       ¼ cup salsa tatemada (roasted tomato salsa)

    Preparation:

    1. Marinate the Steak:

    Toast the guajillo chiles in a dry skillet for 1–2 minutes until fragrant. Soak in hot water for 10 minutes until soft. Blend with olive oil and salt to make a marinade. Rub the mixture on the steaks and let marinate at room temperature for 30 minutes or in the fridge for up to 2 hours.

    2. Maneado Beans:

    In a saucepan, heat the oil. Add garlic and onion; cook until lightly golden. Add beans with their liquid. Soak ancho and pasilla chiles in hot water until soft (about 10 minutes), then add to the pot with the epazote. Simmer for 10–15 minutes. Blend until smooth. Return to the heat and reduce to a thick paste, stirring frequently. Add water as needed to reach your preferred texture. Taste and adjust salt.

    3. Make the Avocado-Serrano Salsa:

    Blend avocado, cilantro, lime juice, salt, and serranos until smooth. Store chilled until ready to use.

    4. Cook the Steak:

    Grill or pan-sear the marinated steaks over high heat for 3–4 minutes per side for medium rare. Let rest for 5 minutes, then slice against the grain.

    5. Assemble the Plate:

    Spread a generous spoonful of maneado beans onto each plate. Top with sliced steak, charred corn, and crumbled panela cheese. Drizzle with avocado-serrano salsa and finish with a spoonful of salsa tatemada.

    Chef’s Tip:

    Serve with warm tortillas and a wedge of lime. This bold and balanced dish combines rich beans, spicy salsas, and tender steak—perfect for a special dinner for two.

    Allison Walker

    Source link

  • 5 things to know about rare emperor penguin sightings

    ORLANDO, Fla. — The world’s largest and, arguably, the most iconic penguin species is making their SeaWorld Orlando debut.

    1. SeaWorld Orlando has welcomed 16 emperor penguins. The Orlando theme park is now the only place you can see this species in the Western Hemisphere.
    2. The emperors came from SeaWorld San Diego — touted as leading global efforts in emperor penguin care and breeding since the early 1980s.
    3. Native to the harsh, frozen landscape of Antarctica, emperor penguins are built for life on the ice. They are known to dive deeper than any other bird species.
    4. SeaWorld Orlando upgraded its existing Antarctica Realm to meet the precise environmental needs of the emperors, meaning the habitat’s temp is 28 degrees. “On a really hot day, to be in here for 5-10 minutes, it feels so good,”  said SeaWorld Orlando President Jon Peterson, during a backstage visit. 
    5. Here’s another fun fact about emperor penguins. The males incubate a single egg atop their feet under a brood patch. The male also fasts during incubation, losing up to 45% of his body weight. Park guests can now find the newest penguins at SeaWorld’s Antarctica attraction.

    Allison Walker

    Source link

  • 5 things to know SeaWorld’s newest attraction: Expedition Odyssey

    ORLANDO, Fla. — Theme park enthusiasts will soon be able to board a brand-new ride at SeaWorld Orlando.

    Expedition Odyssey is celebrating its grand opening on Friday, May 9. Here are five things to know:

    1. Expedition Odyssey is an indoor ride and is touted as an adventure that blurs the line between simulation and reality.
    2. Guests will soar through glaciers, tundra, and the frosty depths of the Arctic Ocean. Expect to bump up to all kinds of wildlife, from polar bears and orcas to beluga whales.
    3. All the video on the ride was shot in remote Arctic locations — exclusively for this ride. “Whoever thought you could take all of this custom filming equipment and mix it with cutting edge technology, and create something that we truly say doesn’t just show you the Arctic, but takes you to the Arctic,” said Conner Carr, SeaWorld Orlando Rides & Engineering Corporate VP.
    4. It’s a family-friendly thrill, meaning kiddos at least 39 inches tall can get on it.
    5. The adventure isn’t over, even after you get off the ride. Guests will experience face-to-face encounters featuring real Arctic animals inside the new habitat at Expedition Odyssey. If you want to get even closer, there’s a behind-the-scenes experience that lets people stand poolside with some of the marine mammals, learning firsthand about their behaviors and conservation.

    Allison Walker

    Source link

  • Celebrate holidays around the world at EPCOT International Holiday Festival

    ORLANDO, Fla. — Festive sounds, sights, and experiences are taking over EPCOT for the EPCOT International Festival of the Holidays.

    This annual event features holiday kitchens with seasonal recipes from around the globe. Most of these items differ from EPCOT’s other festivals.

    In addition, EPCOT has rolled out new merch, décor, and interactive displays and entertainment.

    One young man visiting the festival from Austin, Texas, said the magic of Disney is what keeps him coming back.

    “It’s the everlasting magic of Disney that keeps me around,” Ian James said. “I want to feel like I’m 5 all the time that I’m here — running around like I’m a kid with my little ears on and my lollipop. It’s the best time.”

    Storytellers are sprinkled throughout World Showcase, from the Italy Pavilion to France and Japan, introducing guests to holiday traditions celebrated around the world.

    EPCOT International Festival of the Holidays runs through Dec. 30.

    Allison Walker

    Source link

  • A look at the growth and expansion of airports and flight options

    A look at the growth and expansion of airports and flight options

    The projections can be downright staggering: 60 million travelers are expected to move through Orlando International Airport this year, as well as 25 million travelers at Tampa International Airport. 

    Now, other airports throughout the region are working with airlines to bring service to travelers who are looking for alternatives to the big airports. 

    We take a look at expansion efforts at several airports and discuss what that can mean to local economies.

    Guests:

    • Mayor Bill Mutz, Lakeland
    • Mayor Art Woodruff, Sanford

    Allison Walker

    Source link

  • A discussion about National Disability Employment Awareness Month

    A discussion about National Disability Employment Awareness Month

    National Disability Employment Awareness Month is held each October to commemorate the many and varied contributions of people with disabilities to America’s workplaces and economy.  

    The Americans with Disabilities Act defines disability as a physical or mental impairment that substantially limits one or more major life activities. 

    What programs are in place to encourage inclusion? How does local, state, and federal governments fit into this?

    Guests:

    • Pam Nabors, President / CEO, Career Source Central Florida
    • Ryan Brown, VP of Operations, Lighthouse Central Florida

    Allison Walker

    Source link

  • What Floridians need to know about hurricane recovery

    What Floridians need to know about hurricane recovery

    Ten days after Hurricane Milton and less than a month since Hurricane Helene, Floridians are still in recovery and cleanup mode. 

    As residents transition from cleanup to repair, what do they need to know right off the bat? What are the resources available? What are the overall do’s and don’ts when it comes to insurance and claims and getting back to normal? 

    Guests:

    • State Rep. Jennifer Canady [R], District 50, Lakeland
    • State Rep. Adam Anderson [R], District 57, Tarpon Springs

    Allison Walker

    Source link

  • A discussion about Breast Cancer Awareness Month

    A discussion about Breast Cancer Awareness Month

    October is National Breast Cancer Awareness Month.  Experts say one in eight women will be diagnosed with breast cancer in her lifetime — that’s one person every 12 minutes in the U.S.

    The two greatest risk factors of breast cancer are being female and getting older. It’s estimated that 168,000 women in the U.S have breast cancer, and to be clear, it’s not just a woman-only disease. An estimated 2,790 men in the U.S. will be diagnosed with breast cancer in 2024, and about 530 are expected to die from the disease. 

    Also, Black women in the U.S. are about 40% more likely to die from breast cancer than white women. 

    How can we reverse those numbers and trends?

    Guests:

    • Mayor Trish Pfeiffer, Bartow
    • Ashley Lloyd, Director, Breast Cancer Foundation of Central Florida
    • Dr. Hatem Soliman, Medical & Breast Oncologist, Moffitt Cancer Center

    Allison Walker

    Source link

  • A conversation with Florida’s Secretary of Commerce

    A conversation with Florida’s Secretary of Commerce

    J. Alex Kelly currently leads FloridaCommerce as Florida’s Secretary of Commerce.

    Prior to his appointment, Kelly held the deputy chief of staff role in the Governor’s Office since April 2021.

    Kelly has an extensive background and expertise in education and economic development having served as the vice president for the Foundation of Excellence in Education and the chief of staff to then-Education Commissioner Richard Corcoran in 2019.

    In total, Kelly held roles in the Florida House of Representatives on the three occasions and in the Florida Senate — including staff director for the Redistricting Committee in the Florida House of Representatives and chief analyst for the House’s Select Policy Council on Strategic and Economic Planning.

    He served as the chief of staff for the Florida Department of Juvenile Justice, and legislative affairs director at the Florida Department of Corrections and the Florida Department of Elder Affairs.

    Kelly earned both a bachelor’s degree in political science from York University of Pennsylvania, and a master’s degree in political science from the University of Florida.

    Allison Walker

    Source link