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Tag: food

  • How future food domes could change the way you eat

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    A futuristic food dome at Expo 2025 Osaka-Kansai offered a surprising look at how cities may grow fresh food close to home.

    Inspired by a classic greenhouse, the Inochi no Izumi or Source of Life dome showed how a compact closed-loop ecosystem could sit on rooftops or in small urban spaces. It looked like a tiny house full of produce powered by nature.

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    LIVING IN GIANT MOON GLASS SPHERES COULD BE OUR FUTURE

    This dome creates a full food ecosystem by recycling water and nutrients in a closed loop. (VikingDome)

    Inside the Source of Life dome

    The 21-foot structure sits on a base with four water zones that support marine fish, brackish species and freshwater species. Their waste creates the nutrients that feed the plant layers above. Microbes convert ammonia into nitrates that plants love.

    Above the tanks are four hydroponic tiers. Salt-tolerant greens grow over the seawater tank. Tomatoes and semi-salt-tolerant veggies thrive in the brackish zone. Herbs and lettuce sit above freshwater species like sturgeon. Edible flowers fill the top layer where sunlight hits strongest. The layout functions like an ecological slice from ocean to land instead of floors.

    Transparent ETFE panels pull in light and help the dome keep a stable climate. Water pumps send nutrients upward and then return clean water to each tank. The loop creates almost no waste and keeps cycling with little input.

    BEEF INDUSTRY SLAMS LAB-GROWN HYBRID MEAT AS SCIENTISTS PROMISE GREENER STEAKS

    A food dome being built

    Plants grow in stacked hydroponic layers that match the salinity zones of the aquatic life below. (VikingDome)

    How cities may use systems like this

    If these domes scale, cities could spread food production across many rooftops instead of one large farm. That shift boosts resilience and reduces shipping. It also lets people see where their food comes from because it grows within reach.

    Why this Dome matters

    The dome shows how biodiversity can improve food production. With more plant and aquatic species working together, the system stays stable and feeds itself. It does not rely on soil, open land or predictable weather. Cities with tight spaces can use this kind of setup to grow food right where people live.

    Researchers from Osaka Metropolitan University and the Tokyo University of Marine Science and Technology designed the system to copy nature. It follows the same recycling found in healthy wetlands. By letting biology do the work, the system reduces strain on land and water.

    A food dome

    The system shows how cities may produce fresh food on rooftops and small urban spaces. (VikingDome)

    What this means for you

    This model hints at a future where fresh food sits closer to your kitchen. A dome like this could sit on an apartment building or a school and provide herbs, produce and edible flowers. It cuts travel time from farm to table and gives communities more control over their food supply.

    If a storm or disaster blocks access to farms, a closed-loop dome can keep growing. For people with tiny yards or no soil, it offers a realistic way to produce clean food in small spaces.

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    Kurt’s key takeaways

    The Source of Life dome may be a prototype, but it delivers a vivid preview of urban food production. It combines architecture, ecology and aquaculture in a compact package that uses every drop of water. If future cities adopt systems like this, access to fresh food could improve for millions.

    Would you trust a rooftop food dome to supply part of your meals each week? Let us know by writing to us at Cyberguy.com.

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  • Kings Co Imperial serves Chinese cuisine with Brooklyn twist

    WILLIAMSBURG, Brooklyn — Good vibes meet Chinese cuisine at Kings Co Imperial, a restaurant and bar serving Chinese dishes in Williamsburg, Brooklyn. They also have a location on the Lower East Side of Manhattan.

    Josh Grinker is the chef and co-owner of Kings Co Imperial. Grinker says he and his business partner, Tracy Jane Young, wanted to utilize their culinary experiences and training in a new business venture.

    “At a certain point we just decided, you know what, we want to take the training we have in Asian cooking, and wok cooking specifically, and put it to use,” Grinker said.

    Young described the moment Grinker gave her a call about going into business together.

    “Josh worked in New York, and he called me and he said, ‘I’d like to open a restaurant. Do you want to come open a restaurant with me?’ I said no, I definitely don’t want to open a restaurant. And by the way, what kind of food? He’s like, Chinese. I’m like, you’re crazy. You’re going to go open a Chinese restaurant in New York City? I was like, good luck,” Young said.

    “So here I am, 15 years later, and really proud and very happy with what we’ve done.”

    While Grinker admits he is not a classically trained Chinese chef, he says he has a lot of enthusiasm about the food cuisine and is excited by the learning process. Young says they try to offer as authentic of an experience as possible at Kings Co Imperial.

    “I think what we really tried to do in the beginning was offer authentic or, as authentic as we could cook it, Chinese cuisine. We wanted good music and good service and good cocktails, but we wanted to marry that,” Young said.

    The co-owners say they started in a relatively small space before expanding. Now Kings Co Imperial includes a backyard with outdoor dining, a small private dining room in the center of the restaurant, and a bigger room they called the “Imperial Room.”

    Some of the signature dishes you can find at Kings Co Imperial include kung pao chicken, a stir-fried dish with chicken, vegetables and peanuts.

    One thing that makes Kings Co Imperial unique is that they don’t use any canned vegetables. In fact, they have a garden in the back where they grow a lot of produce they use in their dishes.

    Another dish customers can order is the dry-fried long beans.

    “So, dry frying is a technique where there’s no sauce,” Grinker said. “We use preserved kohlrabi root, fermented black soybeans, a little bit of ground pork for flavoring, for seasoning.”

    Customers can also enjoy eating xiao long bao, or pork soup dumplings.

    In the end, the co-owners say they hope to continue serving customers with amazing vibes and hospitality.

    “I think, you know, showing up and being consistent and creating an environment where people can come and be happy and experience and hopefully, you know, feel good when they leave, maybe even better than when they came. I think that really keeps us going,” Young said.

    Grinker agreed.

    “You know, we’re a mom-and-pop operation, so we’re not a big conglomerate or something. So, it’s really boots on the ground to make sure that the quality is there every day,” Grinker said.

    CCG

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  • Weekend event roundup: Sacramento area things to do for Dec. 12-14

    Looking for things to do this weekend? Here’s a list of events happening in Northern California from Friday, Dec. 12 to Sunday, Dec. 14.Before you head out the door, check the latest forecast here.Below are more events happening across the area.Sacramento-area eventsSanta ParadeThe 2025 Sacramento Santa Parade is set for Saturday, marking the 42nd year of the parade. The parade features festive floats, marching bands, clowns, youth groups, horses, antique vehicles and of course, Santa Claus. It begins at 10 a.m. and circles Capitol Park. Learn more. Second Saturday The recurring Second Saturday art walk where local art galleries in Midtown hold special events takes place from 5 p.m. to around 9 p.m. See a list of galleries here. The Nutcracker The Sacramento Ballet performs The Nutcracker on Friday through Sunday at the SAFE Credit Union Performing Arts Center. Learn more. Santa TrainYou can visit a Santa experience at Hagan Community Park in Rancho Cordova on Sunday from 10:30 a.m. to 2:30 p.m. It costs $10 per person but children two and under are free. Learn more. Posada NavideñaThe annual Posada Navideña at Kulture and Cantina Alley on K and 24th streets takes place Saturday from 5 p.m. to 9 p.m. It features live music, food and more than 20 vendors. Learn more. Imaginarium The Imaginarium “Utopia” holiday light show continues at Cal Expo this weekend. Learn more. Pup Crawl The 8th annual Jingle Bell Pup Crawl returns to Midtown Sacramento on Saturday from 12 p.m. to 5 p.m. Enjoy food and drink specials at bars and shopping discounts with your pup. Learn more. Christmas at 40 AcresSt. Hope Academy hosts Christmas at 40 Acres Sunday from 11 a.m. to 2 p.m. There are free photos with Santa at Underground Books, located at 2814 35th Street in Sacramento. There’s also face painting, cookie decorating and hot cocoa. Learn more. Stockton-area eventsLouis CKComedian Louis CK performs at the Bob Hope Theatre on Saturday and Sunday. Ticket prices start at $39.75. Learn more. Boxing Stockton native Gabriel Flores Jr. will fight Joe Cordina Saturday at the Adventist Health Arena at 2 p.m. Learn about all the title fights here. Digital Media Film Festival The San Joaquin Delta College Media Film Festival takes place Friday with screenings starting at 7:10 p.m. Learn more. Modesto-area eventsWinter Bash The Winter Bash Family Party features crafts, cocoa, carols and cookies at the Modesto Children’s Museum on Friday from 6 p.m. to 8:30 p.m. Learn more. Carnitas Posada FestivalThe Carnitas Posada Festival takes place Saturday from 4 p.m. to 9 p.m. at 711 I Street. The free event features vendors, food, Santa and a Mexican lotería. Learn more. Solano County event WinterFestSix Flags Discovery Kingdom in Vallejo features festive light shows, holiday food and drinks and most rides open on certain nights through the first week of January. Check their website for more details. Nevada County eventNevada City Victorian ChristmasVictorian Christmas returns Sunday from 1:30 p.m. to 6 p.m. and features wandering carolers dressed in Victorian attire and a plethora of street vendors. Learn more.South Lake Tahoe event Winter Lights Festival A winter event on Friday and Saturday takes place at the Senior Center Parking Lot in South Lake Tahoe at 3050 Lake Tahoe Boulevard. You can expect a sleigh ride, art activities for kids, a trail of lights, gingerbread house village and more things to. Learn more. Colusa County event Williams Festival of Lights The Williams Festival of Lights kicks off Saturday with a vendor faire from 4 p.m. to 8 p.m. and a parade starting at 6 p.m. Learn more. Amador County event Sutter Creek Parade of Lights The Sutter Creek Parade of Lights takes place Saturday from 6 p.m. to 7 p.m. There is also a “vendor alley” around the plaza on Main Street and inside the auditorium. The arts and craft show runs from 1 p.m. to 8 p.m. Learn more. More concerts and sporting eventsLauren Daigle – The Behold Christmas Tour comes to The Venue at Thunder Valley Casino on Friday at 8 p.m. Get tickets. Sublime plays with the Bad Suns at The Venue at Thunder Valley Casino on Saturday at 7 p.m. Get tickets. Know of more events to include? Let us know at web@kcra.com. See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel

    Looking for things to do this weekend? Here’s a list of events happening in Northern California from Friday, Dec. 12 to Sunday, Dec. 14.

    Before you head out the door, check the latest forecast here.

    Below are more events happening across the area.

    Sacramento-area events

    Santa Parade

    The 2025 Sacramento Santa Parade is set for Saturday, marking the 42nd year of the parade. The parade features festive floats, marching bands, clowns, youth groups, horses, antique vehicles and of course, Santa Claus. It begins at 10 a.m. and circles Capitol Park. Learn more.

    Second Saturday

    The recurring Second Saturday art walk where local art galleries in Midtown hold special events takes place from 5 p.m. to around 9 p.m. See a list of galleries here.

    The Nutcracker

    The Sacramento Ballet performs The Nutcracker on Friday through Sunday at the SAFE Credit Union Performing Arts Center. Learn more.

    Santa Train

    You can visit a Santa experience at Hagan Community Park in Rancho Cordova on Sunday from 10:30 a.m. to 2:30 p.m. It costs $10 per person but children two and under are free. Learn more.

    Posada Navideña

    The annual Posada Navideña at Kulture and Cantina Alley on K and 24th streets takes place Saturday from 5 p.m. to 9 p.m. It features live music, food and more than 20 vendors. Learn more.

    Imaginarium

    The Imaginarium “Utopia” holiday light show continues at Cal Expo this weekend. Learn more.

    Pup Crawl

    The 8th annual Jingle Bell Pup Crawl returns to Midtown Sacramento on Saturday from 12 p.m. to 5 p.m. Enjoy food and drink specials at bars and shopping discounts with your pup. Learn more.

    Christmas at 40 Acres

    St. Hope Academy hosts Christmas at 40 Acres Sunday from 11 a.m. to 2 p.m. There are free photos with Santa at Underground Books, located at 2814 35th Street in Sacramento. There’s also face painting, cookie decorating and hot cocoa. Learn more.

    Stockton-area events

    Louis CK

    Comedian Louis CK performs at the Bob Hope Theatre on Saturday and Sunday. Ticket prices start at $39.75. Learn more.

    Boxing

    Stockton native Gabriel Flores Jr. will fight Joe Cordina Saturday at the Adventist Health Arena at 2 p.m. Learn about all the title fights here.

    Digital Media Film Festival

    The San Joaquin Delta College Media Film Festival takes place Friday with screenings starting at 7:10 p.m. Learn more.

    Modesto-area events

    Winter Bash

    The Winter Bash Family Party features crafts, cocoa, carols and cookies at the Modesto Children’s Museum on Friday from 6 p.m. to 8:30 p.m. Learn more.

    Carnitas Posada Festival

    The Carnitas Posada Festival takes place Saturday from 4 p.m. to 9 p.m. at 711 I Street. The free event features vendors, food, Santa and a Mexican lotería. Learn more.

    Solano County event

    WinterFest

    Six Flags Discovery Kingdom in Vallejo features festive light shows, holiday food and drinks and most rides open on certain nights through the first week of January. Check their website for more details.

    Nevada County event

    Nevada City Victorian Christmas

    Victorian Christmas returns Sunday from 1:30 p.m. to 6 p.m. and features wandering carolers dressed in Victorian attire and a plethora of street vendors. Learn more.

    South Lake Tahoe event

    Winter Lights Festival

    A winter event on Friday and Saturday takes place at the Senior Center Parking Lot in South Lake Tahoe at 3050 Lake Tahoe Boulevard. You can expect a sleigh ride, art activities for kids, a trail of lights, gingerbread house village and more things to. Learn more.

    Colusa County event

    Williams Festival of Lights

    The Williams Festival of Lights kicks off Saturday with a vendor faire from 4 p.m. to 8 p.m. and a parade starting at 6 p.m. Learn more.

    Amador County event

    Sutter Creek Parade of Lights

    The Sutter Creek Parade of Lights takes place Saturday from 6 p.m. to 7 p.m. There is also a “vendor alley” around the plaza on Main Street and inside the auditorium. The arts and craft show runs from 1 p.m. to 8 p.m. Learn more.

    More concerts and sporting events

    • Lauren Daigle – The Behold Christmas Tour comes to The Venue at Thunder Valley Casino on Friday at 8 p.m. Get tickets.
    • Sublime plays with the Bad Suns at The Venue at Thunder Valley Casino on Saturday at 7 p.m. Get tickets.

    Know of more events to include? Let us know at web@kcra.com.

    See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel

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  • The Collaboration Between Kore.co and Reserve With GOOGLE to Revolutionize Table Reservations

    Partnership integrates Kore.co’s reservation technology directly into Google Search and Maps to simplify table bookings and boost restaurant visibility.

    Kore.co, a leading innovator in business and customer engagement platforms, has announced a groundbreaking collaboration with Reserve with Google to bring its Table Reservations technology directly into Google Search and Maps. The integration empowers diners to book tables instantly-right from where they’re already searching-and gives restaurants an all-in-one solution to manage reservations, optimize seating, and enhance every guest interaction.

    “This collaboration puts Kore.co restaurants right where diners are already searching,” said Ornis Mala, CEO of Kore.co. “Working with Google gives our partners the visibility they deserve, and the convenience customers crave. From search to seat, we’re simplifying how guests connect with restaurants.”

    The collaboration represents a major leap forward for hospitality technology. By embedding Kore.co reservation system into Google’s powerful discovery platforms, Kore.co is creating a seamless bridge between diners and restaurants-offering real-time availability, instant booking, automated confirmations, and waitlist management in one unified experience.

    Restaurants using Kore.co Table Reservations platform will now benefit from:

    • Instant Google Integration – Appear directly in Google Search and Maps with live booking options.

    • Smart Reservation Management – Streamline operations through Kore.co dashboard, including table optimization and guest flow control.

    • Enhanced Guest Experience – Deliver faster, smarter, and more personalized dining experiences without adding operational complexity.

    The collaboration reflects Kore.co’s ongoing mission to empower local businesses with enterprise-grade technology that drives visibility, efficiency, and growth. As the integration rolls out, diners can expect a one-tap path from craving to confirmed reservation-while restaurants gain a powerful edge in a competitive digital marketplace.

    “Kore.co platform was built to help businesses focus on what they do best: providing great service,” added Mala. “By connecting directly through Google, we’re helping restaurants fill more seats, strengthen customer relationships, and make hospitality simpler for everyone.”

    For more information, visit www.kore.co.

    Contact Information

    Ornis Mala
    CEO
    contact@kore.co
    (888) 744-7388

    Source: Kore.co

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  • Fan of gingerbread.. these cupcakes are a winner!!!

    If you love gingerbread, add these to your recipe list! They are absolutely wonderful!

    ❤️WHY WE LOVE THIS RECIPE

    We love baking during the holiday season and this one is great for Christmas. You can decorate them however you like and they have a wonderful taste! Make these for any holiday gathering since they are single serve they go over really well. We love recipes with molasess and this one is a winner! If you love spice cakes, this is a recipe you should try! The spices are so great!

    SWAPS

    We love cream cheese frosting on these cupcakes but you can always switch that up! Caramel would be delicious too or you could just dust with powdered sugar.

    Gingerbread Cupcakes

    OTHER DELICIOUS RECIPES

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    Gingerbread Cupcakes

    Judy Yeager

    These cupcakes are perfect for any time of year, but we love them for Christmas!

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    Course Dessert

    Cuisine American

    • 1/2 cup white sugar
    • 1/2 cup butter
    • 1 egg
    • 1 cup molasses I use sorghum molasses but any kind will do
    • 2 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1 cup hot water

    Cream Cheese Frosting Ingredients

    • 1 8 oz. pkg. cream cheese, softened
    • 1/2 cup butter softened
    • 1 box powdered sugar 16 oz
    • 1 teaspoon vanilla extract

    Cupcake Instructions

    • Preheat oven to 350 degrees.

    • Put cupcake cups in muffin tin. Cream sugar, butter together.

    • Add egg and beat well. Pour in molasses.

    • Add flour, baking soda, salt, cinnamon, ginger, cloves, and hot water and mix well.

    • Fill cupcake holders a little over half full.

    • Cook for 30 minutes.

    Cream Cheese Frosting Instructions

    Keyword Ginger Cupcakes, Gingerbread Cupcakes

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    Judy Yeager

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  • Burmese pythons expand their reach along Florida’s Gulf Coast

    Burmese pythons are expanding their territory north along Florida’s Gulf Coast, with sightings becoming more frequent in areas beyond the Everglades. Wade Gardener recently captured one of these invasive snakes near his home, marking another instance of their presence in the region.Snake trapper Seth explained the reasons behind this expansion, saying, “They’re either running out of food or looking for new food, or the population’s just growing so big that they just start spreading out.”Video above: Ball python caught on camera chilling on a pool deck The python captured was nearly 12 feet long, comparable to the length of a car. The largest Burmese python ever captured in Florida was a female measuring nearly 18 feet and weighing 215 pounds in 2022.Andrew Durso, a professor at Florida Gulf Coast University, noted that Burmese pythons are beginning to slither or swim to new parts of the Gulf Coast.Video below: 5-foot python found in bathroom of apartment”I think we can expect to see pythons continuing to increase their range naturally, slowly,” Durso said.Trappers are receiving more calls about these snakes appearing in new residential areas, a development that does not surprise experts like Durso.”I also think we can expect to see more populations pop up in areas that have a lot of human traffic,” he said.As the invasive species seeks more food in new locations, Seth mentioned the possibility of their presence extending beyond Collier, Lee and Charlotte counties.”I’ll be more surprised if we start to see him in, like, Sarasota or Bradenton or Tampa area,” Seth said.Seth advised against engaging with these snakes if encountered, as improper handling can lead to serious injuries requiring hospital visits and stitches. Instead, he recommended calling experts to safely remove them from neighborhoods.

    Burmese pythons are expanding their territory north along Florida’s Gulf Coast, with sightings becoming more frequent in areas beyond the Everglades. Wade Gardener recently captured one of these invasive snakes near his home, marking another instance of their presence in the region.

    Snake trapper Seth explained the reasons behind this expansion, saying, “They’re either running out of food or looking for new food, or the population’s just growing so big that they just start spreading out.”

    Video above: Ball python caught on camera chilling on a pool deck

    The python captured was nearly 12 feet long, comparable to the length of a car.

    The largest Burmese python ever captured in Florida was a female measuring nearly 18 feet and weighing 215 pounds in 2022.

    Andrew Durso, a professor at Florida Gulf Coast University, noted that Burmese pythons are beginning to slither or swim to new parts of the Gulf Coast.

    Video below: 5-foot python found in bathroom of apartment

    “I think we can expect to see pythons continuing to increase their range naturally, slowly,” Durso said.

    Trappers are receiving more calls about these snakes appearing in new residential areas, a development that does not surprise experts like Durso.

    “I also think we can expect to see more populations pop up in areas that have a lot of human traffic,” he said.

    As the invasive species seeks more food in new locations, Seth mentioned the possibility of their presence extending beyond Collier, Lee and Charlotte counties.

    “I’ll be more surprised if we start to see him in, like, Sarasota or Bradenton or Tampa area,” Seth said.

    Seth advised against engaging with these snakes if encountered, as improper handling can lead to serious injuries requiring hospital visits and stitches. Instead, he recommended calling experts to safely remove them from neighborhoods.

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  • Read before you reheat: The real deadline for eating, storing Thanksgiving leftovers

    Once Thanksgiving is over, leftovers are the gifts that keep on giving. But before you reach for another plate, it’s important to know how long it’s actually safe to enjoy your turkey, mashed potatoes and pies. The 2-hour ruleAccording to FoodSafety.gov, perishable food needs to be refrigerated two hours after coming out of the fridge or oven. After that time period, bacteria begins to multiply quickly, especially when food sits out at room temperature during family gatherings. Monday is your cutoff day If you’ve been enjoying Thanksgiving dinner all weekend, that’s great, but Monday is your last day. Experts recommend that after refrigerating food for four days, it should either be thrown out or frozen for a later time. How long should you freeze it? Over time, frozen food tends to lose quality and flavor, but here are some general recommendations from health experts about how long you can keep something frozen:Cooked turkey: 2-3 monthsGravy: 2-3 months Pies and Cakes: 2-3 months Cooked stuffing and mashed potatoes: 1-2 monthsLabeling containers with the date can help you keep track of expiration dates. Reheating leftovers safely Cover your food when reheating not only because it keeps the microwave clean, but also because it helps your food heat evenly. Make sure your food reaches 165 degrees Fahrenheit before digging in to stay safe.

    Once Thanksgiving is over, leftovers are the gifts that keep on giving. But before you reach for another plate, it’s important to know how long it’s actually safe to enjoy your turkey, mashed potatoes and pies.

    The 2-hour rule

    According to FoodSafety.gov, perishable food needs to be refrigerated two hours after coming out of the fridge or oven. After that time period, bacteria begins to multiply quickly, especially when food sits out at room temperature during family gatherings.

    Monday is your cutoff day

    If you’ve been enjoying Thanksgiving dinner all weekend, that’s great, but Monday is your last day. Experts recommend that after refrigerating food for four days, it should either be thrown out or frozen for a later time.

    How long should you freeze it?

    Over time, frozen food tends to lose quality and flavor, but here are some general recommendations from health experts about how long you can keep something frozen:

    Cooked turkey: 2-3 months
    Gravy: 2-3 months
    Pies and Cakes: 2-3 months
    Cooked stuffing and mashed potatoes: 1-2 months

    Labeling containers with the date can help you keep track of expiration dates.

    Reheating leftovers safely

    Cover your food when reheating not only because it keeps the microwave clean, but also because it helps your food heat evenly. Make sure your food reaches 165 degrees Fahrenheit before digging in to stay safe.

    Source link

  • Read before you reheat: The real deadline for eating, storing Thanksgiving leftovers

    Once Thanksgiving is over, leftovers are the gifts that keep on giving. But before you reach for another plate, it’s important to know how long it’s actually safe to enjoy your turkey, mashed potatoes and pies. The 2-hour ruleAccording to FoodSafety.gov, perishable food needs to be refrigerated two hours after coming out of the fridge or oven. After that time period, bacteria begins to multiply quickly, especially when food sits out at room temperature during family gatherings. Monday is your cutoff day If you’ve been enjoying Thanksgiving dinner all weekend, that’s great, but Monday is your last day. Experts recommend that after refrigerating food for four days, it should either be thrown out or frozen for a later time. How long should you freeze it? Over time, frozen food tends to lose quality and flavor, but here are some general recommendations from health experts about how long you can keep something frozen:Cooked turkey: 2-3 monthsGravy: 2-3 months Pies and Cakes: 2-3 months Cooked stuffing and mashed potatoes: 1-2 monthsLabeling containers with the date can help you keep track of expiration dates. Reheating leftovers safely Cover your food when reheating not only because it keeps the microwave clean, but also because it helps your food heat evenly. Make sure your food reaches 165 degrees Fahrenheit before digging in to stay safe.

    Once Thanksgiving is over, leftovers are the gifts that keep on giving. But before you reach for another plate, it’s important to know how long it’s actually safe to enjoy your turkey, mashed potatoes and pies.

    The 2-hour rule

    According to FoodSafety.gov, perishable food needs to be refrigerated two hours after coming out of the fridge or oven. After that time period, bacteria begins to multiply quickly, especially when food sits out at room temperature during family gatherings.

    Monday is your cutoff day

    If you’ve been enjoying Thanksgiving dinner all weekend, that’s great, but Monday is your last day. Experts recommend that after refrigerating food for four days, it should either be thrown out or frozen for a later time.

    How long should you freeze it?

    Over time, frozen food tends to lose quality and flavor, but here are some general recommendations from health experts about how long you can keep something frozen:

    Cooked turkey: 2-3 months
    Gravy: 2-3 months
    Pies and Cakes: 2-3 months
    Cooked stuffing and mashed potatoes: 1-2 months

    Labeling containers with the date can help you keep track of expiration dates.

    Reheating leftovers safely

    Cover your food when reheating not only because it keeps the microwave clean, but also because it helps your food heat evenly. Make sure your food reaches 165 degrees Fahrenheit before digging in to stay safe.

    Source link

  • Recipe: This soup is the best way to use leftover Thanksgiving turkey

    If you are looking for a quick and easy way to use leftover turkey, this may well be the ticket. The original recipe was nabbed from cookbook author Mark Bittman’s book, “Eat Vegan Before 6:00.” A couple of years ago I started adding leftover Thanksgiving turkey to the mix. Of course, that changes the vegan status, but it is a darn tasty soup.

    When I first saw the recipe I questioned the addition of a quarter-cup tomato paste. It seemed like it was too much. But guess what? I made it and loved it. The soup is as delicious as it is simple to prepare.

    Cathy Thomas

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  • Here’s how to still eat healthy at the airport and on a plane

    Transportation Secretary Sean Duffy said he’d like airlines to start serving something other than pretzels and buttery cookies.

    “I would love some better snacks,” Duffy told the conservative news site Blaze Media on Tuesday. “I would love a little healthier snack on the airplane.”


    Most airlines no longer serve free meals, but they do still hand out snack food and juice, soda and coffee to passengers. American Airlines, the biggest airline operating out of Philadelphia International Airport, gives people a choice between small bags of pretzels and packages of Biscoff cookies — or both.

    Pretzels may be convenient, but they are generally low in nutrients, high in sodium and are made with refined carbs that leave people unsated and ready to snack again soon.

    Biscoff cookies are high in added sugars and saturated fat – although they do not contain trans fats and have lower calorie and saturated fat contents compared with Oreos and Chips Ahoy! cookies.

    Duffy made his complaint as a passing comment, not as part of an official policy change, according to the New York TimesBut his remarks spark the question: How can people eat healthier when flying?

    Here are some tips:

    Go nuts

    Many airlines no longer serve peanuts or peanut products due to allergies, but some carriers still offer other types of nuts. While salted varieties present sodium concerns for people with high blood pressure and other medical issues, nuts are high in protein. If available and allergies are not a concern, choose the nuts. 

    Drink up

    Due to low humidity levels in airline cabins, people are at risk of getting dehydrated during flights, so drinking lots of water before, during and after flying is key, according to the Cleveland Clinic. Hydrating well can also help mitigate jet lag and fatigue. The general rule of thumb is 8 ounces of water for every hour of flight, according to AARP.

    Stay away from alcoholic and caffeinated drinks because they can disrupt sleep, which may already be hard to come by on flights. Also, caffeine is a stimulant, so anxious travelers should avoid it, Condé Nast Traveler advises.

    Carbonated drinks may also cause burping and flatulence, unpleasant for the consumer and fellow travelers, AARP warns.

    BYO

    The best and least expensive bet for eating healthy in the airport and on the plane is to bring your own food.

    Registered dietitian Andy De Santis recently told the Healthy that he packs chicken sandwiches on whole-grain bread — a fiber-protein combo — when he flies.

    Other high-protein foods, such as greek yogurt, flaxseed crackers and seeds, are also handy and healthy.

    Health editor Ally Head recently shared her home-packed travel snack selections with Marie Claire: a Tupperware container full of carrot, celery and other vegetable sticks, olives, cheese cubes, a spinach side salad and whole-grain carbs, such as pumpernickel bread.

    Condé Nast Traveler offers these tips for how to pack food for the plane:

    • Airlines generally allow people to bring solid food, such as snacks, dried fruit and sandwiches, in their carry-on luggage.

    • Don’t bring ice packs or frozen food.

    • Avoid wrapping food in aluminum foil because it can set off security alarms.

    • Liquids of 3.4-ounces or less are allowed through security.

    • Otherwise, pack an empty water bottle to drink from while waiting at the gate and to fill before a flight.

    Courtenay Harris Bond

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  • How to prep your stomach for a Thanksgiving feast – WTOP News

    If you’re prone to heartburn and acid reflux, preparing your stomach ahead of Thanksgiving could be your best bet to avoid those symptoms.

    Many Americans will dig into Thanksgiving feasts on Thursday, indulging on rich, hearty dishes to mark the holiday.

    For some, the goal is to devour as big a meal as possible while avoiding discomforts such as heartburn and acid reflux.

    Dr. Joseph Jennings, gastroenterologist and hepatologist at MedStar Georgetown University Hospital, said the best way to avoid those symptoms is to avoid “overindulging.”

    “But that’s not in the spirit of Thanksgiving,” Jennings said.

    With that in mind, he said there are steps you can take to prevent pain or discomfort after feasting.

    Heading into the big day, Jennings said people should be proactive. If you’re prone to heartburn and frequently take antacids, he recommended taking that medication for a few days before the meal.

    Skipping breakfast won’t make room in your stomach for extra food, he said.

    “You actually might be a little bit more prone to discomfort, because your stomach is going to sort of be getting used to the fact that there’s no food in there, small and shrinking up a little bit,” he said. “Then you hit it with something big, and especially something rich and heavy, it might have a hard time with that.”

    Instead, he said to plan out calories for the day and perhaps have a smaller breakfast than usual.

    “I would focus on easy-to-digest foods,” Jennings said. “A Greek yogurt, scrambled eggs and then small servings of fruits are always a good idea.”

    Eating too much fiber the morning of Thanksgiving could make you feel too full to indulge. But he recommended eating fibrous foods in the days leading up to your celebration.

    “The other thing we can do leading up to a big event like this is trying to keep ourselves as regular as possible when it comes to going to the bathroom,” he said. “You don’t need to take laxatives or take any sort of purgatives.”

    Instead, he said to drink plenty of water before and during the meal.

    Jennings also recommended spacing out your feast and taking breaks between appetizers, the main course and dessert.

    “Giving your GI tract more time to do the processing that happens in the stomach and then getting it into the small intestines, creates more room and less discomfort,” Jennings said.

    That pacing goes for alcoholic beverages, too.

    “As we do enjoy some adult beverages on holidays, try to keep that in real moderation, because alcohol in general also is upsetting to the stomach,” Jennings said.

    After the meal has wrapped up, he said to avoid laying down.

    “Falling asleep on the couch watching football after your big meal is as American as apple pie,” he said. “But if you can get up and move around, especially in the hour or two after eating, gravity will help your body digest that food.”

    He said taking a walk after dinner could be a great option.

    “It actually will go a long way in both less heartburn, less reflux in the later evening, and actually even making some more space for some great desserts afterward,” he said.

    Get breaking news and daily headlines delivered to your email inbox by signing up here.

    © 2025 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

    Jessica Kronzer

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  • How restaurant reservation platform OpenTable tracks customer dining habits

    NEWYou can now listen to Fox News articles!

    Maybe you order sparkling water, start every meal with an appetizer or prefer dining right when the restaurant opens. You might not track these habits. OpenTable might.

    Some restaurants are now seeing new AI-assisted tags about diners when they book a table. These tags can note drink patterns, spending levels, review habits and last-minute cancellations.

    These insights surfaced after Kat Menter, a host at a Michelin-starred restaurant who posts about food under the name Eating Out Austin, spotted the new “AI-assisted” tags at work. She shared a look at the system in a TikTok video that quickly caught attention. Media outlets then confirmed the test with additional restaurants.

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    WOULD YOU EAT AT A RESTAURANT RUN BY AI?

    The AI tags pull from reservation and POS data to highlight patterns like drink choices, spending ranges and dining habits across visits. (Jeffrey Greenberg/UCG/Universal Images Group via Getty Images)

    How OpenTable gathers this information

    OpenTable integrates with POS (Point of Sale) platforms such as Toast or Epos. These systems handle orders, payments and timing during a meal. When your contact details match your OpenTable account, the platform can connect your visit to your profile.

    This can include arrival time, general order details, time spent and bill totals. Reporting shows that these items help OpenTable generate AI summaries of non-identifiable guest data when the restaurant uses a supported POS system and has enabled data sharing. You do not need to book through OpenTable for this to happen. You only need an account and matching contact information.

    Some users who pulled their data through OpenTable’s privacy request form saw very limited information. Basic contact details and a list of past reservations were the main items. That suggests the insight level depends on which restaurants use POS integrations and how long they have used them.

    Why restaurants want these insights

    Restaurants have tracked guest preferences for years. Staff may note favorite dishes or preferred seating. They may watch for frequent lateness or recurring celebrations. This helps them shape a smooth visit.

    OpenTable’s AI-summarized guest insights aim to offer a simplified version of these notes. They highlight drink categories, spending ranges or behavior patterns. However, Menter notes the tags can be off base. A single business dinner can mark someone as a high spender. Eating with friends who order cocktails can make a person look like a cocktail lover. Because of this, Menter treats the tags as loose suggestions rather than reliable signals.

    THAT’S NOT A HUMAN TALKING TO YOU IN THE FAST FOOD DRIVE-THRU

    How the AI works

    OpenTable says the AI does not process personal guest data. Instead, it is employed for high-level classification and categorization of large, anonymized data sets. For instance, the AI analyzes various point-of-sale descriptions (like “glass of cabernet”) to consistently categorize them as “red wine,” “white wine,” etc., without ever interacting with specific guest profiles.

    The platform says these insights can help staff suggest dishes or set a relaxed pace. OpenTable also says the use of POS information depends on the privacy settings you choose, and you can review, adjust or opt out of data sharing at any time. Still, the privacy policy uses broad terms like dining preferences.

    Waiter in uniform setting table at restaurant, placing glasses on table with flowers in the center.

    A TikTok video from a Michelin-starred restaurant host first revealed the AI-assisted diner tags now being tested in OpenTable’s Pro tools. (iStock)

    “Guest insights are the engine of personalization, allowing restaurants to optimize their service and deliver the kind of thoughtful hospitality that both benefits the business and offers a special experience for the diner,” an OpenTable representative told CyberGuy. “These insights come from a mix of sources — including OpenTable, our restaurant partners, and POS partners — and are limited to non-confidential information.”

    “They might help a server suggest a dish you’ll love or recognize that you prefer a more relaxed dining pace,” the representative said. “We also share these insights across our network so restaurants can learn and improve the hospitality experience for everyone, not just individual guests. You’re in charge of what data you share. Through your OpenTable preferences and settings, you can review, adjust, or opt out of data sharing at any time. What we share with restaurants is guided by the choices you’ve made in your privacy preferences.”

    What data gets shared and how to limit it

    If a diner is opted in, OpenTable shares your name, contact details, party size and special requests with the restaurant you book. The company also confirms that participating restaurants share POS data with OpenTable. This can include items ordered, bill totals and how long you stayed. OpenTable then turns this into aggregated insights.

    RESTAURANT INSIDERS SHARE THE SECRETS OF SNAGGING HARD-TO-GET RESERVATIONS

    OpenTable reportedly shares insights across its broader restaurant network. This applies only where enabled and only for restaurants on the OpenTable Pro plan, and is a feature in Beta.

    How to turn off the “Point of sale information” toggle 

    If you want more privacy, you can turn off the “Point of sale information” setting:

    • Log in to your OpenTable account
    • Tap on your profile in the upper right corner
    • Click Account settings 
    • Tap Communications
    • Scroll down and toggle off Allow OpenTable to use Point of Sale information
    • Click Save 

    This stops your order history from contributing to future insights.

    What this means to you

    Your dining habits may move with you when you dine at restaurants that use OpenTable Pro.

    This awareness helps you understand what your apps track. It also gives you the chance to adjust your privacy settings so you stay in control of your information.

    Take my quiz: How safe is your online security?

    Think your devices and data are truly protected? Take this quick quiz to see where your digital habits stand. From passwords to Wi-Fi settings, you’ll get a personalized breakdown of what you’re doing right and what needs improvement. Take my Quiz here: Cyberguy.com 

    People dining at a restaurant on the water.

    Diners can limit how much data contributes to these insights by turning off OpenTable’s point-of-sale sharing setting in their account. (Education Images/Universal Images Group via Getty Images)

    BE ON HIGH ALERT IF YOU USE THIS POPULAR RESERVATION APP

    Kurt’s key takeaways

    Dining out should feel simple, yet today’s tech adds a new layer to the experience. These AI-assisted tags give restaurants extra insight, but they also remind you how much of your behavior gets logged behind the scenes. By checking your privacy settings and turning off POS data sharing, you keep more control over what follows you from one meal to the next. Staying aware makes a big difference. It helps you enjoy your night out without wondering who’s tracking your habits or how your data might appear on a screen. With a few quick choices, you can shape what restaurants see and keep your preferences truly personal.

    Would you change how you dine out if you knew your ordering habits might follow you to restaurants you have never visited? Let us know by writing to us at Cyberguy.com.

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  • 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

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  • Thanksgiving tips: Health and safety advice from Central Florida officials

    Thanksgiving tips: Health and safety advice from Central Florida officials

    Updated: 11:50 AM EST Nov 25, 2025

    Editorial Standards

    Firefighters in Orange County took matters into their own hands Friday to demonstrate the dangers of frying a turkey, and shared their tips on how everyone can ensure “a happy, hazard-free Thanksgiving with your loved ones.”Cooking fires are the leading cause of house fires and fire-related injuries in the country, Orange County Fire Rescue said. Officials who hosted the event aimed to show those cooking a frozen turkey what could happen if the bird is placed into an overfilled, scorching oil fryer. The results could be dangerous, whether it be a hot oil spill or a fire that could cause severe burns, property damage and potential explosions. The Florida Department of Health in Lake County and Osceola County also shared tips for the upcoming holiday, hoping to encourage everyone to stay healthy and safe. The two shared the following information for Thanksgiving best practices in news releases:Food SafetyThaw meat in the refrigerator or in a sink filled with cold water before cooking. The water needs to be changed every 30 minutes. Do not thaw it on the counter, as foodborne bacteria can quickly grow.Keep raw foods separate from cooked foods and wash your hands, utensils, and surfaces frequently to avoid cross-contamination.Do not consume raw batter or dough that is made with flour or eggs to avoid harmful bacteria like E. coli and Salmonella.Use a food thermometer to ensure foods are cooked to proper internal temperatures.Once the food is prepared, keep hot foods above 140 degrees Fahrenheit and cold items below 40 degrees Fahrenheit.Hot and cold leftovers need to be refrigerated within two hours of being served.Keep hot foods insulated and place cold foods on ice or gel packs while in the car.Physical Health and Mental Well-BeingThe holiday season often comes with busier schedules, making it extra important to take care of mental well-being and physical health. Find ways to be physically active. This can be as simple as walking for an extra 10 minutes during your holiday shopping.Schedule time to unwind and take part in activities you enjoy.Use healthy ingredients in your traditional dishes by opting for less sodium and healthy fats.Reach out and check in on one another. The holidays can heighten feelings of loss or grief. Connecting with your community can help, especially for those struggling.Decoration and Travel SafetyAvoid placing poisonous plants in areas accessible to children and pets. Holly berries, mistletoe, amaryllis, and English ivy are a few poisonous plants that are popular around the holidays.Secure and cover extension cords to prevent trips and falls.Be cautious when using spray-on artificial snow. Inhalation can cause irritation to the lungs.Make sure car seats are properly installed and children are in the right seats for their age and size. Set up a car seat safety inspection.Be well rested before getting behind the wheel.Designate a sober driver.

    Firefighters in Orange County took matters into their own hands Friday to demonstrate the dangers of frying a turkey, and shared their tips on how everyone can ensure “a happy, hazard-free Thanksgiving with your loved ones.”

    Cooking fires are the leading cause of house fires and fire-related injuries in the country, Orange County Fire Rescue said.

    Officials who hosted the event aimed to show those cooking a frozen turkey what could happen if the bird is placed into an overfilled, scorching oil fryer. The results could be dangerous, whether it be a hot oil spill or a fire that could cause severe burns, property damage and potential explosions.

    The Florida Department of Health in Lake County and Osceola County also shared tips for the upcoming holiday, hoping to encourage everyone to stay healthy and safe.

    The two shared the following information for Thanksgiving best practices in news releases:

    Food Safety

    • Thaw meat in the refrigerator or in a sink filled with cold water before cooking. The water needs to be changed every 30 minutes. Do not thaw it on the counter, as foodborne bacteria can quickly grow.
    • Keep raw foods separate from cooked foods and wash your hands, utensils, and surfaces frequently to avoid cross-contamination.
    • Do not consume raw batter or dough that is made with flour or eggs to avoid harmful bacteria like E. coli and Salmonella.
    • Use a food thermometer to ensure foods are cooked to proper internal temperatures.
    • Once the food is prepared, keep hot foods above 140 degrees Fahrenheit and cold items below 40 degrees Fahrenheit.
    • Hot and cold leftovers need to be refrigerated within two hours of being served.
    • Keep hot foods insulated and place cold foods on ice or gel packs while in the car.

    Physical Health and Mental Well-Being

    The holiday season often comes with busier schedules, making it extra important to take care of mental well-being and physical health.

    • Find ways to be physically active. This can be as simple as walking for an extra 10 minutes during your holiday shopping.
    • Schedule time to unwind and take part in activities you enjoy.
    • Use healthy ingredients in your traditional dishes by opting for less sodium and healthy fats.
    • Reach out and check in on one another. The holidays can heighten feelings of loss or grief. Connecting with your community can help, especially for those struggling.

    Decoration and Travel Safety

    • Avoid placing poisonous plants in areas accessible to children and pets. Holly berries, mistletoe, amaryllis, and English ivy are a few poisonous plants that are popular around the holidays.
    • Secure and cover extension cords to prevent trips and falls.
    • Be cautious when using spray-on artificial snow. Inhalation can cause irritation to the lungs.
    • Make sure car seats are properly installed and children are in the right seats for their age and size. Set up a car seat safety inspection.
    • Be well rested before getting behind the wheel.
    • Designate a sober driver.

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  • Beer and food pairing 101: Consider the three C’s

    Now that the holidays are here, it’s time to start planning your upcoming family feasts — including what beer you’re going to serve. Over the years, I’ve offered advice on tasty ways to pair beer with a variety of things, such as salads, candy, grilled meats, ice cream, cheese and even Girl Scout cookies. While I’ve been experimenting with pairing food and beer for three decades, there’s really no magic to it. Here are some basic concepts to help you successfully find the right beer for whatever you’re eating. The simplest way to approach pairing beer and food? Consider the three C’s: complement, contrast and cut.

    Complement

    Beer can complement food by harmonizing similar flavors, like chocolate notes in chocolate brownies with the chocolate in a dark stout. Try matching a spicy dish with a hoppy IPA, or a Rauchbier (smoked beer) or porter with barbecue. When two similar flavors combine, they’re often better than the sum of the parts, leading to a more pleasurable dining experience.

    You can look at this from either direction. You can start with a beer and then decide on what food to make. Is your beer malty with caramel or toffee notes? Maybe order a thick steak. Or, if you already have your food, what are its signature flavors? If it’s spicy, maybe drink a spicy beer.

    Contrast

    The second “C” is contrast. Start by looking for opposites. For instance, a classic contrasting pairing is oysters and stout. A dry Irish stout, with roasted chocolate notes and strong coffee bitterness, meets its match in the sweet, briny flavors of oysters. If you’re having something sour, like sauerkraut or kimchi, try a sweeter beer, especially one with fruit flavors to emphasize that contrast between sweet and sour. Or pair a sour beer like a Lambic or a Gose with something like beef stew.

    Basically, hop bitterness, roast malt, carbonation and alcohol can all balance sweetness and fatty richness in food, and the malty sweetness in certain beers can balance the acidity and hot spiciness of foods with those characteristics.

    Adding just the right beer to a special meal can help bring out the flavors and textures in each bite in mouth-watering ways. Here’s a guide to get started with pairing food and beer. (Getty Images/iStockphoto) 

    Cut

    Lastly, the third “C” is cutting. Many beers, especially ones that are highly carbonated, are well-matched for food that is fatty, rich or sometimes even spicy, and can cut through and cleanse the palate between bites. A rich creamy cheese will be no match for a fruit Lambic, for example, and an amber ale will slice through a spicy chicken wing like a hot knife through butter.

    This concept works especially well with fried foods, because frying intensifies the food’s caramel flavors, while the beer’s carbonation and acidity (from the yeast) will cut right through the fat.

    Other considerations

    There are a few other factors to consider when creating pairing combinations. The most important is the strength of the beer. You wouldn’t want to drink a barley wine over 10% ABV with your salad; a more delicate, lower alcohol beer would be a better match. If you’re having a multi-course meal, it’s usually best to start with lighter beers and move up as you go. That will make pairing your dessert with a big sipping beer all the more appropriate and tasty.

    More generally, you want to keep in mind the relative strength of both the food and your beer. Neither should overpower the other. Whether contrasting or complementing, they should remain in balance. Other considerations might be: What is the weather like? What’s the occasion? What mood am I in?

    There are, of course, tried-and-true lists of good pairings. Pizza and lager is a classic for a reason: Simply, it works. I also like to pair brown ale with shepherd’s pie, sour beer with cheesecake, and pilsner with fish and chips. While you can’t go wrong with any of those, it’s more fun to try and come up with your own perfect pairings. One of my absolute best happened by accident. I was at an event that served chili con carne alongside wheels of blue cheese. Adding the blue cheese to the chili (itself quite amazing) while enjoying a lightly spicy IPA cut through the spicy heat of the dish and complemented the tangy cheese indescribably well. It’s a combo I’ve returned to many times. But I never would have discovered how good it was unless I thought about it and tried it. Let me know what perfect pairings you discover.

    Contact Jay R. Brooks at BrooksOnBeer@gmail.com.

     

    Jay R. Brooks

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  • Dessert recall map shows new warning issued in 33 states

    Prime Food Processing LLC is voluntarily recalling over 2,000 cases of two dessert buns due to the packaging not declaring milk, affecting nearly three dozen states.

    Newsweek reached out to the company via phone on Friday night after hours and left a message.

    Why It Matters

    Numerous public health alerts and recalls have been issued this year due to potential damage, foodborne illness, contamination and undeclared food allergens.

    Millions of Americans experience food sensitivities or allergies every year. According to the U.S. Food and Drug Administration (FDA), the nine “major” food allergens in the United States are eggs, milk, fish, wheat, soybeans, crustacean shellfish, sesame, tree nuts and peanuts.

    “People who have an allergy or severe sensitivity to milk risk a serious or life-threatening allergic reaction if they consume these products,” the alert warns in part.

    What To Know

    According to the alert, the voluntary recall includes 2,243 cases of the dessert buns. The products were distributed to Asian grocery stores from April 2, 2025, to November 14, 2025.

    Prime Food brand Lava Bun with Salted Egg Yolk with UPC number 97903705873- 24 oz. Item #PD4188 is impacted by the recall, with a lot code range of 25092-25318 and an expiration range of 07/26-03/27, the alert notes.

    Prime Food brand Lava Bun with Green Tea Flavor is also included in the recall, with UPC number #97803705883- 24 oz. Item #PD4198. The product has a lot code range of 25092-25318 and an expiration range of 07/26-03/27, according to the alert.

    “The milk in these products is derived from unsalted butter listed in the ingredient statement,” the alert says in part.

    There have been no allergic reactions or illnesses reported as of Thursday, the alert notes. The impacted 33 states are as follows: Alabama, Arizona, California, Colorado, Connecticut, Florida, Georgia, Hawaii, Illinois, Indiana, Kansas, Louisiana, Massachusetts, Maryland, Maine, Michigan, Missouri, Mississippi, North Carolina, Nebraska, New Jersey, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, Tennessee, Texas, Utah, Virginia, Washington and Wisconsin.

    Below is a map of the impacted states:

    What People Are Saying

    The alert, in part: “The issue was identified during an internal product review. The recall was initiated after it was discovered that packaging did not declare milk in the allergen statement. Subsequent investigation indicates the problem was caused by a temporary breakdown in the company’s label review process.”

    What Happens Next

    Customers who have purchased the recalled dessert buns are urged to return the uneaten product and packaging for a full refund, the alert says.

    People with additional questions may contact the company via phone at 718-963-2323 from 9 a.m. to 5 p.m. ET weekdays.

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  • Ann Arbor Italian Eatery Opens With Bocce Courts and Budget-Friendly Menu

    Coratti’s Pizzeria Bar & Bocce and Pietro’s Italian Market threw open their doors in July on East William Street. Pete Coratti runs the venture with his nephews, Peter and Anthony.

    This Ann Arbor spot marks the first time the family has catered to college kids. Two other locations exist in Milford and Howell, and a fourth is being built near Michigan State’s campus in Lansing.

    “You can come here as an 18-year-old freshman and grab a pizza and ice water for seven bucks,” Pete Coratti said, according to The Michigan Daily. “You can come as a family and get an expensive bottle of wine with nice entrees.”

    Pete and his team traveled to Naples for three weeks to master Napoli pizza. Then they spent a week in Bologna perfecting gelato. Fresh pasta gets rolled out each morning at the restaurant.

    “It’s very labor intensive, and we have people making pasta here every day, and it’s worth it,” Pete Coratti said per The Michigan Daily. They added, “But it took some getting used to.”

    Two bocce ball courts sit upstairs. Diners can play while they eat. Pete grew up tossing bocce balls in his backyard and wanted to share that experience.

    Pietro’s Italian Market stocks handmade rigatoni, gnocchi, spaghetti, and fettuccini. Shoppers can also buy olive oil, Italian cookies, and gelato made in-house.

    Social media and word of mouth brought in more diners as fall semester progressed. The $5 pepperoni special pulled in students.

    “My favorite thing is getting all the kids in here,” Pete Coratti said, according to The Michigan Daily. They continued: “Because we opened when the kids weren’t here, and we had lots of adults and neighborhood people here.”

    LSA sophomore Aidan Jacob works as a server. He’s watched the business blossom since opening day. “It was really cool to see over summer how we started to pick up business from the days we were super slow compared to Welcome Week, when we were bombarded with people,” Jacob said to The Michigan Daily.

    Pete’s grandmother and uncle owned Gregg’s Pizza in Detroit—a pizzeria that stayed in the family for more than 60 years. Pete ran it until last year.

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  • How Cannabis Can Help A Family Thanksgiving

    Discover how cannabis can help a family Thanksgiving feel calmer, lighter, and far less stressful this holiday season.

    Thanksgiving is one of America’s most cherished holidays, but it also ranks among the most stressful. Family dynamics, hours of cooking, crowded homes, and the pressure of hosting can create tension before the turkey even hits the table. As attitudes around marijuana continue to shift, many adults are turning to it as a healthier, calmer way to manage the holiday’s emotional demands. Here is how cannabis can help a family Thanksgiving. From macrodosing for anxiety relief to choosing gummies over cocktails, cannabis is increasingly becoming part of the modern family coping toolkit.

    RELATED: Immersive Events Redefine Millennial Nights

    One of the biggest reasons people incorporate cannabis into holiday gatherings is to manage stress. The practice of macrodosing—using a moderate, intentional dose which is stronger than microdosing but still well below the level associated with being fully “high”—has gained traction for its ability to reduce anxiety without impairing social function. Unlike microdosing, which typically offers subtle effects, macrodosing provides a more noticeable sense of calm and emotional balance. For many adults, especially those navigating big personalities or long-standing family tensions, this controlled approach helps create a smoother, more relaxed holiday experience.

    Cannabis can also help keep the peace when conversations turn heated. Thanksgiving is notorious for discussions drifting into politics, family disagreements, and old resentments. A measured cannabis dose can help people stay grounded, patient, and less reactive. Many adults say it helps them disengage from escalating arguments or simply listen without feeling the need to “win” the moment. With 88% of Americans now supporting marijuana legalization in some form, cannabis is no longer the controversial topic it once was—making it more welcome at gatherings than some political debates.

    Another benefit is the growing shift away from alcohol, which has long dominated Thanksgiving celebrations. While wine, cocktails, and festive punches remain staples, they sometimes lead to arguments, sloppy moments, or hangovers dimming the holiday spirit. More hosts are now offering cannabis gummies or low-dose edibles as a calmer alternative. Gummies offer consistent dosing, slow onset, and no risk of overpouring—a major advantage for guests who want to “take the edge off” without sliding into drunken territory. Without alcohol’s depressant effects, people often maintain clearer conversations and create fewer messy incidents.

    RELATED: The Connection Between Country Music And Cannabis

    Then there’s the matter of overeating—a Thanksgiving tradition in its own right. While cannabis is often linked to the munchies, certain cannabinoids, especially THCV, can help regulate appetite. Many consumers report balanced, intentional dosing helps them avoid stress eating and stay mindful at the table. And those who choose cannabis over alcohol often find they have better control over cravings and portion sizes.

    As legalization spreads and stigma fades, cannabis is becoming a thoughtful tool for a calmer, more enjoyable Thanksgiving. Whether it’s helping reduce anxiety, easing family tensions, preventing arguments, or offering a healthier alternative to alcohol, cannabis is proving it can bring a little more peace to the holiday table.

    Sarah Johns

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  • The late Queen’s ‘beautiful’ 9-foot wedding cake as you’ve never seen it before

    On what would have been their 78th anniversary, The Royal Collection Trust has recalled the wedding of the late Queen Elizabeth II and her beloved husband, Prince Philip, Duke of Edinburgh. Taking to Instagram on Thursday, the charity shared two photos from the historic occasion, which began with a ceremony at Westminster Abbey in London, followed by a reception in the Ball-Supper Room at Buckingham Palace. “Princess Elizabeth, later Queen Elizabeth II, married Lieutenant Philip Mountbatten at Westminster Abbey on this day in 1947,” the caption began. “This photo by Baron, taken in the Throne Room of Buckingham Palace, shows the happy couple on their wedding day. 

    “The second photo shows Jack Bryant making the final adjustments to their wedding cake. The cake was 2.7 metres (9 feet) high and weighed 226 kg (500 pounds). One tier of the wedding cake was kept for the christening of their first child, Prince Charles, in December 1948.” According to the Royal Collection Trust’s official website, the bride and groom received eleven wedding cakes, but their official choice was baked by McVitie and Price, using ingredients which were sourced from around the world, including Australia. 

    Queen Elizabeth’s wedding cake was made with ingredients from around the world, earning it the nickname, the ‘10,000 mile’ wedding cake

    Queen Elizabeth II and Prince Philip’s historic wedding cake

    A decadent and highly detailed creation, Queen Elizabeth II and Prince Philip’s wedding cake featured the arms of both families, as well as their respective monograms and regimental and naval badges. After the Pâtisserie team at Le Cordon Bleu London was offered the opportunity to recreate the cake for the ITV documentary, A Very Royal Wedding, Chef Julie Walsh revealed what she and her colleagues learned about the design. 

    WATCH: Queen Elizabeth II and Prince Philip’s 1947 wedding

    “The original recipe was developed by Fredrick Schur, Lead Confectioner at McVities & Price. He had his original design for the cake selected by the happy couple out of 11 possible designs. The recipe for the original cake was not disclosed and may have been lost in a fire that devastated the McVities & Price factory many years ago,” explained Julie, “therefore, we had to piece together the information we had to develop the recipe. 

    “We discovered that as the royal wedding took place in 1940s post-war Britain, food rationing was still in force, many of the ingredients for a cake of this magnitude would have been scarce and hard to find in the quantities required. The people of Britain and the Commonwealth donated as much as they could spare to ensure the young princess had a fitting cake for the celebrations. 

    Miss Anderton, general secretary of Imperial headquarters, receiving a gift of ingredients for Princess Elizabeth's wedding cake © Getty Images
    Ingredients were shipped over from all around the world, including Australia

    “The most notable donation came from the Girl Guide Association of Australia (Princess Elizabeth held the office of Chief Ranger of the British Empire), who sent seven crates containing ingredients for the cake, including powdered milk, flour, spices, and dried fruit, as well as one bottle of the best Australian Brandy! In addition to the Girl Guides donation, others received included flour from Canada, Rum from Jamaica and brown sugar from Barbados.” 

    Megan Bull

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  • Hundreds of families wait in line for Thanksgiving food giveaway in Winter Park

    A LOT OF PEOPLE IN CENTRAL FLORIDA NEED HELP PUTTING FOOD ON THE TABLE, AND THIS LINE OF CARS WAITING FOR A THANKSGIVING MEAL IS PART OF THE PROOF. THIS EVENT WAS PUT ON BY THE HISPANIC AMERICAN ALLIANCE GROUP IN WINTER PARK AND WESH TWO MICHELLE MEREDITH REPORTS. SOME PEOPLE GOT IN LINE LAST NIGHT. THERE WAS MUSIC, PEOPLE DANCING, FRUIT CRATES THAT WERE CREATIVELY TURNED INTO SUN HATS. IT LOOKED LIKE A PARTY. BUT TAKE A CLOSER LOOK. AND THERE WAS FOOD BEING STUFFED INTO CARS THAT PULLED UP ONE AFTER ANOTHER IN A LINE THAT SEEMED NEVER ENDING BECAUSE THIS WAS BETTER THAN A PARTY. IT WAS A FOOD GIVEAWAY PUT ON BY THE HISPANIC AMERICAN ALLIANCE GROUP, AND THE JOINT WAS JUMPING. THEY TELL US THEY STARTED THIS FOOD GIVEAWAY DURING THE PANDEMIC, AND 75 FAMILIES SHOWED UP. AND SINCE THAT TIME IT HAS JUST EXPLODED BECAUSE OF THE NEED. THE FOOD WAS SUPPLIED BY SECOND HARVEST AND WINN-DIXIE, BOTH CONTRIBUTING A TOTAL OF 56,000 POUNDS OF IT. WITH WINN-DIXIE PITCHING IN 500 TURKEYS. I’VE BEEN AMAZED TODAY WITH THE AMOUNT OF PEOPLE I MEAN, IT’S 500 THAT WE’VE WE’VE SIGNED UP TO BE ABLE TO TAKE CARE OF. PEOPLE HAVE BEEN LINED UP HERE SINCE LAST NIGHT, AND THAT’S A BIG DEAL. AND EVEN THIS MORNING, COMING IN AT 630, THEY WERE LINED UP DOWN THE STREET A COUPLE OF MILES, AND FROM CHOPPER TWO WE COULD SEE THE LINE GOT OUR ATTENTION AND THE ATTENTION OF THE FOLKS WHO WAITED HOURS TO GET A CHANCE AT A FIRST CLASS THANKSGIVING DINNER. I CAN EAT DINNER FOR THIS BECAUSE IT’S TOO MUCH. IT’S SAD BECAUSE PEOPLE IS NEEDED, BUT IT’S HAPPINESS THAT WE CAN HELP THEM. SO THAT IS A IS A JOINT OF DIFFERENT EMOTIONS AT THE SAME TIME. HAPPINESS THAT ON THIS DAY SEEMED TO PUT A SMILE ON EVERYONE’S FACE. COVERING ORANGE COUNTY AND WINTER PARK MICHELLE MEREDITH WESH TWO NEWS. RIGHT NOW YOU CAN HELP GET FOOD TO STRUGGLING NEIGHBORS. WESH TWO NEWS. SHARE YOUR CHRISTMAS FOOD AND FUND DRIVE BENEFITS. SECOND HARVEST FOOD BANK. IF YOU’RE ABLE TO, WE HOPE YOU’LL HELP BY GIVING ONLINE OR STARTING A FOOD DRIVE. ALL PROCEEDS WILL BENEFIT OUR NEIGHBORS WHO NEED IT MOST. ALL OF THE DETAILS ARE ON THE SHARE

    Hundreds of families wait in line for Thanksgiving food giveaway in Winter Park

    Updated: 11:29 PM EST Nov 20, 2025

    Editorial Standards

    A Thanksgiving food giveaway organized by the Hispanic American Alliance Group in Winter Park provided meals to hundreds of families, with some arriving the night before to secure their spot in line.The event featured music, dancing, and creatively repurposed fruit crates as sunhats, creating a festive atmosphere as cars lined up to receive food. The giveaway, which began during the pandemic, has grown significantly due to increasing demand.The food was supplied by Second Harvest and Winn-Dixie, contributing a total of 56,000 pounds of food, including 500 turkeys.”I’ve been amazed with the amount of people,” said Shawn Sloan from Winn-Dixie. “It was 500 the amount of people we signed up to take care of, and people have been here since last night, and even coming in at 6:30, there were people lined up down the street a couple of miles.”From Chopper 2, the line of cars waiting for food stretched for miles, capturing the attention of those waiting for hours to receive a Thanksgiving dinner. “I can eat dinner.. for this…it’s too much,” said Matilde Canela, who picked up food at the event.Lorena Ortega from the Hispanic American Alliance Group expressed mixed emotions about the event. “It’s sad because people are needing but it’s happiness that we can help them, so it’s a joint emotion as the same time,” she said.The event brought smiles to many faces, highlighting the community’s spirit of giving and support during the holiday season.

    A Thanksgiving food giveaway organized by the Hispanic American Alliance Group in Winter Park provided meals to hundreds of families, with some arriving the night before to secure their spot in line.

    The event featured music, dancing, and creatively repurposed fruit crates as sunhats, creating a festive atmosphere as cars lined up to receive food. The giveaway, which began during the pandemic, has grown significantly due to increasing demand.

    The food was supplied by Second Harvest and Winn-Dixie, contributing a total of 56,000 pounds of food, including 500 turkeys.

    “I’ve been amazed with the amount of people,” said Shawn Sloan from Winn-Dixie. “It was 500 the amount of people we signed up to take care of, and people have been here since last night, and even coming in at 6:30, there were people lined up down the street a couple of miles.”

    From Chopper 2, the line of cars waiting for food stretched for miles, capturing the attention of those waiting for hours to receive a Thanksgiving dinner. “I can eat dinner.. for this…it’s too much,” said Matilde Canela, who picked up food at the event.

    Lorena Ortega from the Hispanic American Alliance Group expressed mixed emotions about the event. “It’s sad because people are needing but it’s happiness that we can help them, so it’s a joint emotion as the same time,” she said.

    The event brought smiles to many faces, highlighting the community’s spirit of giving and support during the holiday season.

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