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Tag: Industry

  • Gov. Newsom signs law allowing restaurants and bars to charge service fees with prior disclosure

    Gov. Newsom signs law allowing restaurants and bars to charge service fees with prior disclosure

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    Those 3, 5 and 20% fees at the bottom of your menu could be here to stay. With little time to spare, a new law will allow restaurants and bars to continue charging service fees, healthcare costs and other surcharges when listed clearly for diners to see. The practice was set to be outlawed beginning Monday.

    On Saturday, Gov. Gavin Newsom signed Senate Bill 1524, an emergency measure to exempt California food and beverage vendors from Senate Bill 478 — a law that goes into effect in July and targets ticket sellers, hotel and travel websites and other businesses that charge “hidden” or “junk” fees.

    Before Newsom signed SB 1524, which was introduced in early June, restaurants and bars were included in the affected businesses, and Atty. Gen. Rob Bonta had advised that the food and beverage vendors roll such fees into listed menu prices to avoid the possibility of legal action.

    “These deceptive fees prevent us from knowing how much we will be charged at the outset,” the attorney general, who co-sponsored SB 478, said in a statement the day it was signed. Bonta could not be reached for comment regarding the exemptions allowed by SB 1524.

    Numerous business operators in the service industry have been vocal against SB 478, which passed in October. They said they feared that raising list prices during a tumultuous year marked by closures and inflation would cost them more customers and support. Multiple restaurateurs told the Los Angeles Times that the process of revising or entirely overhauling their tipping and surcharge system could result in the loss of staff benefits or all-out closures. SB 1524’s rules allowing such surcharges could affect tens of thousands of restaurants throughout the state.

    “We’re the most regulated of any business out there, and we are struggling to survive in the broken system that has been handed to us throughout many, many decades,” said Eddie Navarrette, a co-founder of the Independent Hospitality Coalition, a restaurant advocacy group. “When you add more regulations, whatever it may be, it makes things more difficult. Things are already difficult … there is a mass exodus of our small-restaurant community. I think it’s a huge relief, just to have one less thing being thrown at them right now.”

    Navarrette spent weeks campaigning for SB 1524’s passage, writing letters, meeting with upwards of 35 policy advisors, legislators or their representatives, knocking on doors at the state Capitol, and explaining the usage of service fees within the restaurant industry, whose tip-based employee earnings make it different from most fields that will be affected by SB 478.

    Surcharges, health fees and service charges are regularly used within the industry to stabilize wages across dining rooms and kitchens — where servers often receive tips but cooks and dishwashers do not — and to help offset the cost of benefits such as healthcare. Businesses with larger service fees, such as 18% or 20%, often note that tips are not expected.

    “It’s confusing why the restaurants are claiming that they need to do things differently, because it just feels like they’re saying that they need to hide the cost of their food for us, and that doesn’t feel right,” said Jenn Engstrom, state director of the California affiliate of the Public Interest Research Group (CALPIRG) a nonprofit organization that advocates for consumer interests and protections.

    “It feels like you’re being duped,” she said. “That’s what it feels like: that they’re trying to trick you.”

    Some local restaurants have come under fire on accusations of misusing service fees or other surcharges, though multiple chefs and restaurateurs told The Times that these “bad actors” are few and far between.

    “Every restaurateur that I know who cares in this industry is using it in a way that is so immensely appropriate and responsible and forward-thinking that if it was to go away, it would be really crippling to everybody,” Kato restaurateur Ryan Bailey told The Times earlier this year.

    The new bill, which passed unanimously in the state Assembly and Senate in late June, was co-written by Sen. Bill Dodd (D-Napa) — who also co-wrote SB 478 — as well as Sen. Scott Wiener (D-San Francisco) and Assemblymembers Matt Haney (D-San Francisco), Jesse Gabriel (D-Encino) and Cecilia Aguiar-Curry (D-Winters).

    It is supported by the California Restaurant Assn. and the labor union Unite Here, both of which represent thousands of hospitality workers in California.

    SB 1524 “will enable restaurants to continue to support increased pay equity and to make contributions to worker health care and other employee benefits,” Matthew Sutton of the California Restaurant Assn. said in a statement. “And, importantly, consumers will remain empowered to make informed choices about where they choose to dine out.”

    While some restaurateurs and bar operators are breathing a sigh of relief over the continuation of service fees, others are frustrated with the government’s quick change in tack.

    In April, ahead of SB 478’s July 1 start date — but before the new carve-out for restaurants and bars — L&E Oyster Bar and sibling restaurant El Condor rolled their 4% service fees into listed menu prices.

    (Ricardo DeAratanha / Los Angeles Times)

    Following the attorney general’s guidance for SB 478, in April restaurateur Dustin Lancaster rolled a 4% surcharge into the menu list prices of two of his L.A. restaurants, L&E Oyster Bar and El Condor. He said that SB 1524 would not prompt him to revert to a service-fee model, at least for the foreseeable future, and that it wasn’t “so simple to just unbake the cake.”

    “This is, sadly, all too familiar territory for restaurants in California,” Lancaster told the L.A. Times this week. “Just like in COVID, they jerk us around and expect us to pivot and change our model repeatedly as if it’s no big deal to small businesses. Restaurants continue to shutter [at] an alarming rate in L.A., and this sort of unnecessary about-face is why California continues to be the least small-business-friendly state in America.”

    At Bell’s, a Michelin-starred restaurant in Santa Barbara County’s Los Alamos, owners diligently tracked the progress of both state Senate bills and awaited final word before determining whether to remove their 20% service charge, which benefits all nonmanagerial staff.

    And even before SB 1524’s passage, Bell’s listed the charge on its the lunch and dinner menus, on its web page for frequently asked questions, and on its homepage section on takeout orders. The new law will allow the restaurant to continue its practice without reconfiguring its business model.

    Greg Ryan, an owner of Bell’s, told The Times that he had been listening to and was understanding of customers, legislators and his team, and that he wanted to do what was best for his staff.

    For months, the practice has felt like a balancing act.

    As SB 1524 made its way through California’s Assembly and Senate, outcry on social media and in public forums such as Reddit was swift and vocal, with multiple anonymous posters commenting that to retaliate for the exemption, they would stop leaving tips. Another Reddit user created a spreadsheet that tracks surcharges and service fees in restaurants across the state.

    An L.A. restaurateur, speaking anonymously for fear of customer retribution, told The Times that they’d seen an increase in tips of $1, 0% or other low amounts over the course of the month, possibly in response to the 3-4% service fees their restaurant was charging.

    “I’m not thrilled with the bill,” CALPIRG’s Engstrom said of SB 1524. “I think it was better when restaurants and bars also had to have really clear upfront pricing, so that consumers could do easy comparison shopping. When I decide to go out to a restaurant with my family, I check the prices first, on the menu, online.”

    That SB 1524 requires clear posting of fees is a benefit, she said, but it’s not as strong as SB 478 with the attorney general’s initial guidance that called for rolling service fees into listed prices. Engstrom called SB 478 “a great model bill,” saying she would love to see similar consumer-protection legislation in other states, or federally — without many carve-outs for industries, regardless of how service fees factor into their business plans.

    “I think [SB 1524] is unfortunately kind of a step backwards, but it’s still transparent,” she said. “You can still see it; you just have to do the math.”

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    Stephanie Breijo

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  • Easy low-carb meals to break habits and build rituals

    Easy low-carb meals to break habits and build rituals

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    Have you been feeling a little bit off lately? If you’re experiencing energy crashes, constant hunger and acne breakouts, a low-carb lifestyle may be what you need. Explore what it means to transition to low-carb living, including tips on easy recipes and practical steps you need to take to make this happen.

    The shift towards low-carb living

    With all the talk about low-carb food, you’re probably wondering what all this buzz is about. The discussion has recently grown because people are experiencing the consequences of poor eating habits and are turning to low-carb diets to reclaim their health.

    The science behind it

    This lifestyle has gained popularity for its potential to help manage weight and control blood sugar levels. When you consume fewer carbs, you lower your insulin levels, which studies in the HHS Public Access journal have shown is effective in weight loss.

    Another factor is that if you eat less carbs, you’ll most likely make up for it by increasing the amount of fat and protein in your diet. This helps you feel full for longer and consume fewer calories. Due to these health claims, a wide variety of people are trying to go low-carb — from athletes to those wanting to lose weight or manage their diabetes.

    Take precautions

    Despite these potential benefits, a low-carb diet should be done with precaution. There are side effects if you overdo it — overeating protein can worsen kidney function, increase cholesterol and cause constipation. Please consult with a healthcare professional before making any major changes to your diet, especially if you have pre-existing health concerns.

    Practical steps for transitioning to a low-carb lifestyle

    If you want to start a healthier lifestyle, integrate small changes rather than a complete overhaul. That way, you’ll be more likely to stick with these new habits.

    Do your research

    First, it’s important to understand that not all low-carbs are good for you. Simple carbs like white sugar or flour spike your blood sugar, making you hungry faster. You avoid that with complex carbs found in more nutritious food like whole grains, as it takes longer for these types of carbs to digest.

    That’s why that cookie or beer on paper may seem like it fits within the diet’s parameters, but to improve your health, you should focus on whole food. Fresh vegetables and lean meats will become your best friend.

    Easy low-carb meals

    With that in mind, start making substitutions around your kitchen. Replace white rice with finely chopped cauliflower for a meal or two. Sprinkle in some chia seeds in your yogurt bowl. Switch your seed oil with olive oil. These substitutions may seem small, but they establish healthy eating habits that change a low-carb diet from a fad to a sustainable lifestyle.

    Listen to your body

    A big part of transitioning to a low-carb lifestyle is personalizing it to your body. Explore what feels right and what doesn’t. For example, you may like the keto diet — a more restrictive low-carb diet that limits carbs to 20 to 50 grams daily. Here, your focus will be on consuming high-fat, moderate-protein and low-carb foods. With that criteria, you’re probably wondering if anything meets those standards, but you can still enjoy foods like Greek yogurt, fish, eggs, cottage cheese and meat.

    There are also plenty of keto-friendly recipes that can replace staples like bread. Try making this farmers bread that is low-carb, gluten-free and diabetic-friendly. The secret ingredient is potato fiber flour. It tastes like real bread but with extra fiber and minimal carbs. Exploring these alternatives helps to break carb-centric eating habits and replace them with healthy low-carb food.

    Shift in social activities

    A lot of social activities revolve around eating carb-heavy foods, like going for drinks and pub food. This can get expensive and unhealthy, especially if you’re eating out multiple times a week. Consider shifting some social activities beyond just meals. Explore new hiking trails, try out dance classes or even pottery lessons. With these hobbies, you don’t have to resort to restaurants every time you want to catch up with a friend.

    Incorporating low-carb living into daily routines

    Picking up routines like meal prepping and regular exercise helps support a low-carb lifestyle. These rituals make sure that you continue to prioritize your health and well-being in the long term.

    Meal prep

    Meal planning helps you stay on track to avoid the temptation to order takeout. Stocking up a low-carb pantry ensures you have everything on hand for your meals. Keto or low-carb flour and pasta are essentials, as well as milk substitutes like almond or coconut milk. Consider having healthy snacks, too, for when you feel like munching on something before your next meal.

    Thai tofu collard wraps are a fun meal to make ahead of time for a fresh and delicious lunch. Just blanch collard leaves and fill them up with tofu, cucumber, carrot and Thai basil. Make some peanut sauce on the side for the perfect dip.

    Active lifestyle

    Getting more active doesn’t have to be as intimidating as signing up for a gym membership. It can look like going on walks after a meal or doing light yoga stretches in the morning. Make it a social activity and gather your friends or coworkers for a volleyball intramural. Find whatever is enjoyable for you.

    Why low-carb living matters beyond weight loss

    The benefits of this lifestyle extend beyond how it affects the scale. According to StatsPearls, adopting a low-carb diet can help reduce energy crashes by replacing simple carbs with healthy fats and protein. With more consistent energy levels throughout the day, you’ll be less prone to taking those afternoon naps that ruin the flow of your day.

    Studies in StatsPearls have also shown that keto diets can help manage acne, polycystic ovary syndrome — commonly known as PCOS — and Alzheimer’s.

    Although there are studies that show the short-term benefits of keto diets, there has been limited research on their long-term effects. This emphasizes the need to be mindful of how you approach this lifestyle, as its restrictive nature may not be for everyone.

    Breaking free from carb-centric habits

    A low-carb lifestyle can give you the opportunity to reclaim your health if you do it right. There are plenty of delicious low-carb meals that make healthy eating easy and sustainable. Try out this lifestyle for yourself by starting with small habits that will ensure success in the long run.

    Zuzana Paar is the creative force behind her websites Low Carb No Carb, and Best Clean Eating.

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    By Zuzana Paar | Food Drink Life

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  • Gloucester woman awarded scholarship by MassCPAs

    Gloucester woman awarded scholarship by MassCPAs

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    BOSTON — Kori DiMaio of Gloucester was awarded the Kathleen Peabody CPA Memorial Scholarship on Tuesday by the Massachusetts Society of Certified Public Accountants.

    DiMaio, a student at UMass Amherst, was one of 51 students selected to receive a scholarship through the MassCPAs Educational Foundation’s 2024 Scholarship Program. The students were honored at MassCPAs’ annual, member-wide networking event, Connect 2024, on Wednesday.

    “The dedication and talent of these scholarship recipients is truly inspiring,” said Zach Donah, CAE, president and CEO of MassCPAs. “Their commitment to the accounting profession fills us with confidence about the future of the industry in Massachusetts. We’re honored to support their academic journeys and play a role in their success. We extend our sincere gratitude to this year’s donors and volunteers for helping students achieve their dreams through our scholarship program.”

    MassCPAs is the state professional association of certified public accountants, representing over 11,500 members in public accounting practice, industry and business, government and education.

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  • Cahill touts financial strength in State of City address

    Cahill touts financial strength in State of City address

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    BEVERLY — Mayor Mike Cahill used his annual State of the City address this week to highlight accomplishments and to reiterate that the city is in a strong financial position.






    Mike Cahill




    In a 30-minute speech at City Hall, Cahill said the city has built up reserves of over $30 million over the last decade — money that can be used to keep the city running smoothly in the event of an economic downturn.

    “Our reserves are meant to get us through a recession when revenues fall precipitously and to do so without wholesale layoffs and drastic deep cuts to critical services,” Cahill said.

    “These reserves are not meant to be used to outspend still strong and growing revenues during good economic times,” he added. “They are meant to help us keep delivering the services people need and rely on right through the worst economic times and through economic recovery from those bad times.”

    In his speech in front of the City Council on Monday night, Cahill ran down the accomplishments of each city department, calling it “a great year in Beverly.”

    Highlights mentioned by Cahill included:

    – The hiring of the first woman as city engineer, Lisa Chandler

    – Progress on upcoming traffic projects like a proposed roundabout at the intersection of Brimbal Avenue and Dunham Road, a traffic signal at the intersection of Corning, Essex and Spring streets, and the Bridge Street reconstruction project

    – Daily visits to the Senior Center are up 63%

    – Over 150,000 people visited the library

    – Two new parks on Simon Street will be completed this summer

    – New tennis courts will be built at Centerville and Cove playgrounds

    – A major renovation of Holcroft Park will begin this summer

    – The city’s senior tax workoff program has grown from 50 to over 90 seniors

    – The city will launch its first Beverly Youth Council for young people to learn more about local government and advocate for youth issues

    – The Fire Department has ordered a new pumper truck, which will replace Engine 1 in Central Fire Station when it arrives

    – Five new civilian dispatchers have been hired for the combined civilian, emergency medical services, police and fire dispatch system, with the goal to be “fully civilian” by fall, freeing up uniformed police officers to serve out in the community

    – The city’s veterans department prevented the eviction of three veterans from their houses

    – The city received 73 of the 80 grants it applied for over the last fiscal year, bringing in over $5 million in revenue

    – The mayor’s office launched an iPad translation program for visitors to City Hall whose primary language is not English

    – Four applications have been submitted under the city’s new accessory dwelling unit ordinance

    – The Salem Skipper rideshare program expanded into Beverly starting May 1

    – The city’s community garden has moved from Cole Street to Moraine Farm, and garden plots are still available for this season

    – The city’s electricity aggregation program started on May 1, providing residents and businesses with lower electricity costs while increasing the amount of clean renewable energy

    – Coastal resiliency projects at Lynch Park and Obear Park are in the design and permitting phase

    – Beverly Airport had its most flights since 2003 and is planning to rebuild its main runway

    Cahill closed by thanking the city’s department heads and staff for their work.

    “Thanks in significant part to their contributions, the state of our city remains strong,” he said to the City Council. “With their partnership and with yours, I know the state of our city will improve and become ever stronger well into the future.”

    Staff Writer Paul Leighton can be reached at 978-338-2535, by email at pleighton@salemnews.com, or on Twitter at @heardinbeverly.

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    By Paul Leighton | Staff Writer

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  • Police/Fire

    Police/Fire

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    In news taken from the logs of Cape Ann’s police and fire departments:

    GLOUCESTER

    Sunday, May 5

    10:02 p.m.: A crash with property damage only was reported on Washington and Mansfield streets.

    5:16 p.m.: Police took a report of child abuse.

    4:23 p.m.: Trash dumping was reported on Eastern Point Boulevard. A pile of cutup posts and lumber dumped in a pile off to the side of a back driveway was discovered in a homeowner’s backyard. The homeowner gave a description of a man he had confronted on his property. The man told the homeowner he was “just checking the place out,” the report said. The homeowner said the man appeared to be acting suspiciously and he believed he was casing the home. The man then walked down the driveway and left. The homeowner did not see if he got into a vehicle. A neighbor did not see anything. Police planned to check with Eastern Point security to review footage to identify the man and a possible vehicle.

    3:15 p.m.: Police planned to file a criminal complaint against a 61-year-old New Hampshire woman on a charge of assault and battery on a police officer at the Rockport Police Department where people are held in custody with the Gloucester Police Department presently under renovations. 

    1:03 p.m.: Police provided mutual aid to Manchester police on Summer Street.

    5:59 a.m.: A hypodermic needle was retrieved from Commercial Street and dispose of safely.

    Saturday, May 4

    7:32 p.m.: Police assisted the Fire Department with a medical emergency.

    Crashes with property damage only reported on Grant Circle on Washington Street at 11:02 a.m., Washington and Addison streets at 3:03 p.m., Washington and Poplar streets at 4:02 p.m., Market Basket on Gloucester Crossing Road at 4:44 p.m., Elm Street at 5:53 p.m., andon Walker Street at 7:16 p.m. 

    Fire Department was assisted with calls from Walker Street at 2:05 p.m. and from McPherson Park on Prospect Street at 6:25 p.m.

    5:03 p.m.: Loitering was reported at Walgreens on Main Street.

    2:34 p.m.: Police responded to a disturbance on Essex Avenue.

    9:12 a.m.: A crash with injuries was reported at 54 Eastern Ave. Police planned to file a criminal complaint against a 53-year-old Gloucester man on charges of driving with a suspended license, negligent operation and a marked lanes violation. A vehicle was towed from the scene.

    9:07 a.m.: Debris was reported on Addison Street.

    7:11 a.m.: No action was required for a report of credit card fraud from Heights at Cape Ann.

    1:11 a.m.: As a result of a report of a suspicious motor vehicle at the Man at the Wheel statue on Stacy Boulevard and Western Avenue, police arrested a 61-year-old resident of Bow, New Hampshire, on charges of driving under the influence of drugs, disorderly conduct and negligent operation of a motor vehicle. Police arrived to find the vehicle parked on the boulevard in the center of the Fisherman’s Memorial, between the Man at the Wheel statue and the cenotaphs — the granite blocks and bronze plaques —and the railing. Police found the driver with her eyes closed, swaying her head side to side, and mumbling to herself. When ordered to put the car in park and shut it off, the woman at first refused, but eventually did so, th police  report said. The woman said she was on her way to New Hampshire from Logan Airport in Boston and decided to come to Gloucester “to speak with the ocean,” the report said. The woman became agitated as an officer asked her questions. She reportedly jumped out of her vehicle in an angry manner, telling police she could park somewhere else and there was no reason for them to be there. An officer informed the woman he had never seen a person park a vehicle in this manner in the 32 years he has lived in Gloucester. Police then asked her to submit to field sobriety tests, and after jumping up on the granite blocks and showing signs of impairment during two of the tests, police arrested her on a charge of disorderly conduct. The officer concluded the woman was driving under the influence of drugs, the report said. Police requested the vehicle be towed and saw fresh damage on both its sides. Police did not locate illegal drugs in the vehicle, but found the driver’s prescription for lorazepam. Police filed an immediate threat for her right to drive in Massachusetts.

    Friday, May 3

    9:14 p.m.: Police planned to file a criminal complaint with a charge of trespassing against a 49-year-old Gloucester resident of no known address. Police were dispatched for a report of a man sitting on the railroad tracks off Dory Road and refusing to move so that the inbound train could pass. While police were heading there, dispatch informed responding officers that witnesses said the man was walking toward the Cleveland Street crossing but was still on the tracks. Police walked the tracks about a half mile approaching the train but were unable to locate anyone on the tracks. The train engineer and conductor described the man as tall, balding with curly hair on the sides and wearing a red sweatshirt. This description matched that of a man police had escorted off the tracks in the same location the day before. Police eventually caught up with the man. Police reminded him of their prior conversation regarding trespassing on the tracks. He told police he has nothing to do and his family has always walked the tracks. He was not trying to harm himself, he was just bored, he told police, who told the man the tracks are posted as “No Trespassing,” and that they would be charging him for trespassing.

    Crashes with property damage only reported at the Blackburn Rotary at 2:13 p.m., and on Pirates Lane at 5:38 p.m.

    1:51 p.m.: Trash dumping was reported on Elm Street. A caller reported trash that has been put out a week in advance.

    10:40 a.m.: A 54-year-old Gloucester resident was arrested on an active warrant for a restraining order violation. The man was taken into custody after a motor-vehicle stop of a white Ford truck on Poplar Street and Bertoni Road. The man was taken to Peabody District Court.

    10:04 a.m.: A disabled vehicle was reported on Hesperus and Western avenues.

    7:42 a.m.: A report of annoying phone calls was under investigation. The log refers to charges being sought.

    ROCKPORT

    Monday, May 6

    Noon: The Fire Department was dispatched to a Drumlin Road address.

    Sunday, May 5

    2:48 p.m.: A medical emergency ambulance transport was conducted from a Main Street address.

    8:13 a.m.: The Fire Department was dispatched to a Granite Street address.

    Saturday, May 4

    Medical emergencies: Individuals were taken to the hospital by ambulance from the intersection of Beach and Main Streets at 10:36 a.m., the intersection of Thatcher Road and Tregony Bow at 11:19 a.m., the intersection of Thatcher Road and Highview Road at 11:34 a.m., and a Main Street address at 2:03 p.m.

    ESSEX

    Monday, May 6

    7:36 p.m.: A police investigation was conducted at a Pond Street address.

    7:27 p.m.: An ambulance transport was conducted from the intersection of Apple Street and Western Avenue.

    5:01 p.m.: A report was made about a motor vehicle crash on John Wise Avenue.

    1:17 p.m.: A report was made about a motor vehicle crash on Main Street.

    Sunday, May 5

    5:38 p.m.: After a report of an injury, a medical ambulance transport was refused at a Western Avenue address.

    9:56 a.m.: A medical ambulance transport was conducted from a Sagamore Circle address.

    Saturday, May 4

    7:29 a.m.: A request was made about a public utility on Martin Street.

    MANCHESTER

    Monday, May 6

    11:07 p.m.: Suspicious activity was reported on Ancient County Way at 9:59 p.m., at the intersection of Pine and Pleasant Streets at10:20 p.m., and at the Pine Street Fields at 11:07 p.m.

    4:53 p.m.: After a motor vehicle stop at the intersection of Pine Street and Parsons Lane, a written warning was issued.

    4:34 p.m.: A complaint was made about an animal on Allen Avenue.

    2:46 p.m.: A report was made about lost and found property at a Central Street address.

    1:53 p.m.: A report was made about a motor vehicle crash on Jersey Lane.

    1:48 p.m.: A community policing event was attended to at a Lincoln Street address.

    1:27 p.m.: A report of a structure fire was confirmed at a Boardman Avenue address. “It was just contained to an oven,” said Lt. Robert Cavender. “It was out before we even got there. It was just a small oven fire contained to the oven.”

    1:17 p.m.: Acomplaint about noise at the intersection of Sea and Summer Streets was lodged.

    8:27 a.m.: A transport was conducted at a Central Street address.

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  • Staying alive at sea: Those who work on water take safety training

    Staying alive at sea: Those who work on water take safety training

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    Local commercial fishermen making a living in one of the deadliest occupations in the nation learned or honed fundamental safety skills Thursday at U.S. Coast Guard Station Gloucester, 17 Harbor Loop.

    The all-day session was the first of a free, two-day safety training offered by the Gloucester office of Fishing Partnership Support Services, a nonprofit dedicated to improving the health, safety and economic security of fishermen.

    On Thursday, fishermen and others who work on the water learned or honed fundamental skills through hands-on training on EPIRBs, signal flares, mayday calls, man overboard recovery, firefighting, flooding and damage control, dewatering pumps, immersion suits, personal floatation devices and life rafts.

    Among those taking part were members of the Massachusetts Division of Marine Fisheries and the Beverly Harbormaster’s Office.

    The training included the organization’s innovative First Responder at Sea Overdose Education and Naloxone Distribution program for the fishing industry. This training, designed to position fishermen as first responders at sea, was recently recognized by the White House Challenge to Save Lives from Overdose.

    Friday’s session involves drill conductor certification, with fishers digging deeper into what they learned Thursday. This involves new information in cold-water survival, helicopter rescues, vessel stability, liability, and emergency procedures.

    Those who complete the two days of training are Alaska Marine Safety Education Association certified drill conductors, which meets Coast Guard requirements under 46 CFR 28.270.

    Requesting opioid education and naloxone distribution training for fishermen may be done by visiting www.fishingpartnership.org.

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    By Times Staff

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  • The Asian noodles Americans are crushing on right now

    The Asian noodles Americans are crushing on right now

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    Noodles — whether they’re straight or squiggly, thick or thin, served chilled or in a steaming hot broth — Americans are crazy for them. For years, noodles simply meant pasta to most people in the U.S. But lately, our growing love affair with Asian cuisine has delivered a new slate of trendy, crave-able noodle types. Discover which noodles are the most popular and how to incorporate them into your own menus to bring new life to an old standby.

    From the intriguing springiness of ramen noodles to the delicateness of rice vermicelli, the satisfying chew of udon, and the playful appeal of squiggly knife-cut noodles, Asian noodles offer a vast range of distinct textures and flavors. Their stories reveal the secrets of their burgeoning popularity and illustrate the diverse influences shaping America’s food scene.

    Americans’ appetite for noodles is substantial — to the tune of 5.95 billion pounds of them consumed each year, according to Grandview Research. The report predicted a market growth rate of nearly 4% per year through 2030.

    The stunning variety of Asian noodle dishes means that you could easily make a new noodle recipe every meal for a month without repeating yourself.

    Tracing the noodle revolution

    Much of the modern noodle mania can be traced to Momofuku Ando, the man who invented the world’s first instant noodles in 1958. His instant chicken ramen was an immediate hit with customers who were dazzled by the magic of a tasty and nutritious meal that could be prepared in two minutes flat.

    First celebrated as a satisfying and affordable meal, instant ramen was embraced by college students and budget-conscious families alike. Then, in 2004, David Chang opened NYC’s Momofuku Noodle Bar, elevating ramen to previously unimagined gastronomic heights.

    Like most trends, the growing appreciation of ramen and other Asian noodles is being driven in large part by young adults, people in their 20s and 30s who have a bit more spending power than they did in college but are still watching their food budgets. “They wind up eating more upscale versions of the foods they ate in college like pizza and ramen,” Chef Noah Michaels told Symrise at their recent Ramen Invitational. Increasingly fast-paced lives, rising food costs and increased availability of Asian products are also driving the trend.

    Diverse Asian noodles

    Twenty years after David Chang’s Momofuku Noodle Bar helped change ramen’s image from a cheap fast food to a trendy food phenomenon, Americans have their choice of a dizzying array of Asian noodle dishes. Influencers have taken to social media to show off their favorites and inspire home cooks. One trend, dubbed TikTok Ramen, has them upgrading instant noodles by adding their own sauces and toppings. Using pantry staples like soy sauce and garlic, the final dish is a piping hot plate of springy, chewy noodles in a savory sauce, reminiscent of Japanese mazemen or Indonesian mi goreng.

    And it’s not just super-simple TikTok recipes that home cooks are experimenting with. Rice stick noodle recipes, for example, are increasingly popular. Take Vietnamese fresh rolls or summer rolls. To make them, quick-cook rice noodles are bundled, along with herbs, vegetables and protein, in a translucent rice paper wrapper — a great meal choice for anyone on a gluten-free diet.

    Hokkien noodles are another example of a versatile and delicious dish that’s having a social media moment. Similar to Chinese chow mein or Filipino pancit bihon, it’s a stir-fry of thin egg noodles fried with meat or seafood and vegetables in an umami-rich sauce. It can be prepared in under 30 minutes and in just one pan, which makes it a perfect option for home cooks.

    Versatile soba noodles are made from naturally gluten-free buckwheat, a superfood that Whole Foods recently predicted will be one of the top 10 food trends of 2024. Eaten hot or cold, soba noodles are a delicious way to enjoy the many health benefits of buckwheat.

    Spotlight on knife-cut noodles

    If you think making noodles is as simple as mixing flour and water, you technically wouldn’t be wrong. But, as the recent meteoric rise of squiggly noodles illustrates, some noodles are far more than the sum of their ingredients. Knife-cut noodles, or “dao xiao mian,” have surged in popularity since Trader Joe’s began selling a quick-cooking, air-dried version. The style of noodles isn’t new — A-Sha Foods has been selling a version of them in the U.S. since the 1990s — but once they hit TJ’s shelves, the internet was all over them.

    These popular noodles are made using a mechanical process, but they’re meant to be eaten like the traditional Shanxi-style knife-cut noodles that are painstakingly made by hand. Trader Joe’s Squiggly Knife Cut Style Noodles, as well as a Momofuku-branded version made by A-Sha, are quick to cook, and they come with their own convenient and easily upgradeable packet of sauce.

    The future of Asian noodles in America

    The wildly popular knife-cut noodles dominating TikTok aren’t just a blip. A glance at industry trends shows that Americans can’t seem to get enough of Asian noodle dishes. Indeed, the noodle market is projected to continue growing over the next few years, largely thanks to noodles’ status as affordable and convenient staples.

    So, what Asian noodles are you making next? While you’re experimenting, you can noodle over the fact that Momofuku Ando attributed his long life — living to the ripe age of 96 — in large part to a daily diet of the instant ramen he invented.

    Robin Donovan is the author of more than 40 cookbooks, including the bestselling Campfire Cuisine , Ramen Obsession , and Ramen for Beginners . A food writer, recipe developer, and food photographer, she is the creator of the food blogAll Ways Delicious, where she shares easy recipes for the best dishes from around the world.

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    By Robin Donovan | Food Drink Life

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  • Manchester-by-the Sea Town Meeting backs senior center plan. lauinch service

    Manchester-by-the Sea Town Meeting backs senior center plan. lauinch service

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    MANCHESTER-BY-THE-SEA — Considering 21 articles on the warrant was no easy task but annual Town Meeting wrapped it up in about three hours.

    Town Moderator Alan Wilson banged the gavel to convene the meeting Wednesday at Manchester Memorial Elementary School precisely at 6:30 p.m. and adjourned it at 9:12 p.m. Midway through, Wilson reported a quorum of 317 voters present.

    The meeting approved financing for a new senior center, the operation of a launch service in Manchester Harbor, and a number of capital projects, including $7,550,000 to make capital improvements to the town’s water and wastewater systems.

    It also approved a fiscal year 2025 budget amounting to $42,336,058, with $16,818,112 for the town operating and enterprise budgets for water and sewer, and debts; $19,060,435 for town’s share of Manchester Essex Regional School District’s operating budget and debt service; $243,385 for the North Shore Agricultural & Technical School; and $2,642,740 for capital items.

    Each of the above articles passed by substantial margins with voters using electronic vote tallying devices.

    Finance Committee Chairperson Sarah Mellish said the budgets received much careful consideration.

    “The Finance Committee feels this budget is prudent and addresses the needs of the town,” she said. “This is a lean budget that meets the town’s needs.”

    Article 6 authorizing the Select Board to raise or borrow $1 million to buy the Masons’ 26,045 square foot parcel at 10 Church St. needed a two-thirds majority and was approved by a sizable margin, prompting a rousing cheer. Many applauding were senior citizens.

    Select Board member Brian Sollosy moved the measure, which was seconded by Select Board member John Round.

    Responding to a question about whether the building is the right place for a town-operated facility, being at the edge of Manchester Harbor, Town Administrator Gregory Federspiel said the elevation of the Masons’ building protects it from storm surge.

    “This building is in pretty good shape,” Federspiel said. An appraisal a few years ago estimated the building’s value to be about $800,000.

    “We do feel the price is appropriate,” he said.

    The town will start running a launch service in Manchester Harbor after Town Meeting voted 309-34 to purchase to two launch boats and fund operating expenses for this fiscal year and next.

    Select Board member Catherine Bilotta said town officials, including Harbormaster Bion Pike, put together a prudent business plan for the launch service.

    “All of these costs are going to be reimbursed by user fees,” she said. “The entire endeavor is to be funded entirely by user fees.”

    Mellish said the effort should eventually be self-sustaining.

    “If you want to use a launch, contact the harbormaster and he’ll gladly take your money,” she said.

    The meeting also approved paying the town’s share of the Manchester Essex Regional School District’s $16,339,528 gross operating and maintenance budget for fiscal 2025, $2,720,907 to cover its long-term debt, and $660,000 for a feasibility study for Essex Elementary School.

    Superintendent Pamela Beaudoin said the Manchester Essex Regional School Committee will eventually narrow its focus to considering possible renovation or new construction for the school, 12 Story St. in Essex.

    “We really lean heavily on community experts,” she said.

    Spending $481,670 of Community Preservation Fund money on restoration of the First Parish Church steeple and resurfacing of the Sweeney Park basketball court, among other things, was approved, but not before a motion was made to eliminate $200,000 to fund the Manchester Affordable Housing Trust. The motion was defeated 178-45.

    Here is a condensed version of the articles on the meeting’s warrant and votes:

    1 – Receive reports of the town’s boards and committees. APPROVED.

    2 – Fix the salaries of the town moderator and members of the Select Board at $0 per year. APPROVED.

    3 – Raise $243,385 as the town’s share of the budget for the Essex North Shore Agricultural and Technical School District. APPROVED.

    4 – Raise sums by taxation to pay town debts and charges — $42,336,058 — for the coming fiscal year, effective July 1. APPROVED.

    5 – Spend the following, all of which were APPROVED:

    — Road resurfacing — $550,000.

    — DPW facility siting, geotechnical analysis — $250,000.

    — Drainage and sidewalk improvements — $250,000.

    — Storm damage repair — $50,000. Not recommended.

    — General building upgrades — $50,000.

    — Backhoe replacement — $150,000.

    — IT and telephone upgrades at Town Hall — $30,000.

    — Planning and zoning studies — $20,000. Not recommended, in operating budget.

    — Library walkway repairs — $6,500.

    — Library building assessment — $43,500.

    — Fire engine replacement fund — $250,000. Not recommended.

    — Ambulance 2 replacement — $470,000.

    — Police tasers — $12,600.

    — Police administration vehicle replacement — $73,000.

    — Cardiac monitors and defibrillators — $54,000.

    — Fire Station repairs and upgrades — $30,000. Not recommended, in operating budget.

    — Dredging/engineering/permitting — $100,000.

    — No wake buoys — $9,500.

    — Plant upgrades/PFAS design — $2 million. $150,000 recommended.

    — Pipe replacement/improvements — $2 million. Not recommended.

    — Meter replacements (for “smart” meters) — $1.5 million. Not recommended.

    — Water truck replacement — $50,000.

    — Plant upgrades/Equipment replacement – $4.1 million. $550,000 recommended.

    6 – Raise or borrow $1 million and authorize the Select Board to use it to acquire, for a senior center and, or community center, all or a portion of the Masons’ 26,045 square foot parcel at 10 Church St. APPROVED.

    7 – Raise or transfer money to operate a town-sponsored launch service in Manchester Harbor including $9,500 for fiscal 2024 operating expenses, $125,000 for the purchase of two launch boats, and $41,000 for fiscal 2025 launch operating expenses. APPROVED.

    8 – Spend $7,550,000 — $4,100,000 on the town’s water system and $3,450,000 on the town’s wastewater system — for capital improvements. APPROVED, 290-33.

    9 – Spend Massachusetts Public Library Construction Program grant funds and re-appropriate $150,000 of the $200,000 previously appropriated for restroom renovations at Manchester-by-the-Sea Public Library. APPROVED, 200-19.

    10 – Create a Special Opioid Settlement Stabilization Fund and dedicate 100% of the opioid litigation settlement funds to the fund. APPROVED.

    11 – Raise or transfer money for the town’s assessment for the gross operating and maintenance budget of the Manchester Essex Regional School District. APPROVED.

    12 – Raise or transfer $660,000 for the town’s apportioned share of the Essex Elementary School feasibility study. APPROVED, 244-44 .

    13 – Raise or transfer $248,348 to fund the town’s share of the cost to refurbish the turf fields in town. APPROVED.

    14 – Hear and act on the report of the Community Preservation Committee on the fiscal 2025 Community Preservation budget and to appropriate $481,670 from the Community Preservation Fund money to meet the administrative and other expenses of the committee for fiscal 2025. APPROVED.

    Included in the $481,670 total amount is:

    – $200,000 for the Manchester Affordable Housing Trust Project funding.

    – $60,000 for restoration of the First Parish Church steeple.

    – $28,500 to resurface the Sweeney Park basketball court.

    – $25,000 for restoration of town cemeteries.

    – $24,400 for portico restoration at Hooper Trask House.

    – $20,000 for Power House Hill parking and access easement.

    15 – Authorize the Select Board to acquire an access and parking easement on property owned by the Manchester Housing Authority at Newport Park for access to Powder House Hill conservation lands.  APPROVED.

    16 – Raise or transfer $100,000 to supplement the fiscal 2024 Legal Expenses Account. APPROVED.

    17 – Raise or transfer $300,000 to be deposited into the town’s “Other Post Employment Benefits Trust Fund.” APPROVED.

    18 – Set fiscal 2025 imitations on expenditures by the town’s recreation programs at $400,000; and the town’s Board of Health Emergency Dispensing Sites and Clinics Programs at $50,000.  APPROVED.

    19 – Amend the Tobacco Products Regulations and Tobacco Use Regulations of the town’s General Bylaws as fines and enforcement are covered by other bylaws and state statutes/regulations.  APPROVED.

    20 – Amend Article X, Section 23 of the General Bylaw on non-accessory signs by adding the language: “The provisions of this section shall not apply to non-accessory signs located on town-owned property, subject to the approval by the Select Board, nor to non-accessory signs on town-owned property used for educational purposes, subject to approval by the Manchester Essex Regional School Committee.”  APPROVED.

    21 – Raise or transfer money to reduce the tax rate. NO ACTION TAKEN.

    Stephen Hagan can be reached at 978-675-2708 or at shagan@northofboston.com.

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    By Stephen Hagan | Staff Writer

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  • Lawsuit targets MBTA over train safety system

    Lawsuit targets MBTA over train safety system

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    BOSTON — A Japanese high-tech corporation has filed a $158 million federal lawsuit against the MBTA, claiming the public transit agency violated the terms of a contract to install a new safety system on the commuter rail network.

    The lawsuit filed in U.S. District Court alleges that the T made changes to the contract to install a Positive Train Control system along the commuter rail tracks that drove up the cost of the project by hundreds of millions of dollars, but refused to compensate the company for the additional costs.

    “Despite Hitachi Rail’s repeated demands and attempts to resolve the claims detailed below, Defendant MBTA has failed and refused to issue Change Orders, to acknowledge delays, or to compensate Hitachi Rail for the costs and other impacts incurred by Hitachi Rail in connection with the same, in breach of the Contract,” the complaint states.

    The T is under a federal mandate to install the system on all of its 15 commuter rail lines. The technology uses antennas on locomotives, radio towers and track sensors to monitor train speeds and locations to prevent collisions.

    Hitachi’s predecessor, Ansaldo STS, was awarded a $338 million contract in 2015 for the work but alleges that the MBTA required the company to perform additional work “beyond the contractual obligations” and then later “refused to pay for it.”

    The company cited the example of the Gloucester Drawbridge Project, alleging that the MBTA failed to issue a change order or pay for the additional work to install safety systems along that new section of commuter rail track.

    The MBTA said it is reviewing the complaint but argues it has “no impact on the MBTA’s ability to work closely with the contractor and deliver a project that improves safety for both customers and employees of the commuter rail system.”

    “While the MBTA continues its efforts to resolve any outstanding issues with the contractor, the work of accomplishing these important safety enhancements is in its final stages, and both parties are firmly committed to ensuring the project is successfully completed,” the T said in a statement.

    The project is part of a long-delayed federal mandate to equip the nation’s rail lines with the Positive Train Control system, which is designed to prevent train-on-train collisions, speed-related derailments and other safety issues.

    In 2008, Congress approved the mandate in response to a series of deadly train crashes involving speed and other rail safety issues.

    Initially, the federal government set a 2015 deadline for freight railroads covered by the law to implement it, but under industry pressure congressional lawmakers have pushed back the deadline several times.

    In the lawsuit, Hitachi claims that in Massachusetts the safety upgrades have been plagued by problems stemming from the MBTA’s handling of the project.

    “These include delays driven by the aforementioned changes to the contractually agreed work, ongoing lack of MBTA supplied flagger support necessary for Hitachi Rail to perform work in the right of way, MBTA track access denials, MBTA mandated re-sequencing and COVID-19 impacts,” the complaint states.

    The T is also under a congressional mandate to install the Automatic Train Control system on all of its commuter rail lines by this year.

    Similar to PTC, the system uses satellites and wayside radio signals to monitor trains. If any problems are detected — such as excessive speeds — on-board computers can take over to slow a train or bring it to a complete stop.

    Nationwide, the rail industry has spent nearly $14 billion installing train control equipment over the past several years, according to the Federal Railroad Administration.

    The National Transportation Safety Board says the technology could have prevented 145 railroad accidents, saved an estimated 300 lives and averted more than 6,700 injuries over the past 45 years.

    Christian M. Wade covers the Massachusetts Statehouse for North of Boston Media Group’s newspapers and websites. Email him at cwade@cnhinews.com.

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    By Christian M. Wade | Statehouse Reporter

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  • Canned chickpeas — and their liquid — create an elegant, garlicky soup

    Canned chickpeas — and their liquid — create an elegant, garlicky soup

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    Though many people prefer the flavor and texture of dried beans, canned beans have a leg up besides convenience. The super-starchy liquid in the can is like an ingredient itself. Reserving the liquid to add to a soup or stew as it simmers lends body and creates a creamier, velvety consistency. The cooks at Christopher Kimball’s Milk Street use the liquid to help transform canned chickpeas into an elegant pureed soup built on the beans. Slowly simmering a whole head of garlic in the soup adds sweet depth. Cumin, cayenne and garlic add a bold kick to complement the chickpeas’ earthiness, while carrots and onion add sweetness.

    Though we often prefer the flavor and texture of dried beans, canned beans have a leg up besides convenience — the super-starchy liquid in which the beans are packed is like an ingredient itself. Reserving the liquid to add to a soup or stew as it simmers lends body and creates a creamier, velvety consistency.

    We use the liquid too in this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals. It adds richness to an elegant soup built on pureed chickpeas and a whole head of slowly simmered garlic.

    Cumin, cayenne and garlic add a bold kick to complement the chickpeas’ earthiness, while carrots and onion add sweetness.

    If you own an immersion blender, you can use it to puree the soup directly in the saucepan; the texture won’t be perfectly smooth, but the flavors still will be great.

    Chickpea and Garlic Soup with Cumin-Spiced Butter

    https://www.177milkstreet.com/recipes/chickpea-garlic-soup-cumin-spiced-butter

    Start to finish: 1 hour (25 minutes active)

    Servings: 4

    5 tablespoons salted butter, cut into 1-tablespoon pieces, divided

    1 medium yellow onion, chopped

    2 medium carrots, peeled and chopped

    Kosher salt and ground black pepper

    3 teaspoons cumin seeds, divided

    ¼ teaspoon cayenne pepper OR red pepper flakes, plus another ¼ teaspoon (optional)

    Two 15½-ounce cans chickpeas, 1 cup liquid reserved, rinsed and drained

    1 head garlic, outer papery skins removed, top third cut off and discarded

    1 teaspoon white OR black sesame seeds

    In a large saucepan over medium-high, melt 2 tablespoons butter. Add the onion, carrots and ½ teaspoon salt; cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes. Add 1 teaspoon cumin seeds, ¼ teaspoon cayenne and ¼ teaspoon black pepper; cook, stirring, until fragrant, about 2 minutes. Add the chickpeas and the 1 cup reserved liquid, the garlic, 4 cups water and ¼ teaspoon salt. Bring to a boil over medium-high, then reduce to medium-low, cover and cook, stirring occasionally, until the garlic is soft when the head is squeezed with tongs, 30 to 35 minutes.

    Remove the pot from the heat. Squeeze the garlic cloves from the head into the chickpea mixture; discard the empty skins. Let the chickpea mixture cool for about 5 minutes.

    Meanwhile, in a small saucepan over medium-high, melt the remaining 3 tablespoons butter. Add the remaining 2 teaspoons cumin seeds and cook, stirring, until fragrant and the butter has stopped foaming, 1 to 1½ minutes. Add the sesame seeds and another ¼ teaspoon cayenne (if using); cook, stirring, until the sesame seeds are toasted and fragrant, about 1½ minutes. Remove from the heat and set aside, covered.

    Using a blender and working in batches so the jar is never more than half full, puree the chickpea mixture until smooth. Return the soup to the pan and cook over medium-low, stirring often, until warmed through, 2 to 5 minutes. (Alternatively, use an immersion blender to puree the soup directly in the saucepan.) Taste and season with salt and black pepper. Serve drizzled with the butter mixture.

    Optional garnishes: Lemon wedges OR chopped fresh cilantro OR both

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    By Christopher Kimball | Christopher Kimball’s Milk Street

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  • Meet the man who has tasted everything on the Cheesecake Factory’s ridiculously long menu

    Meet the man who has tasted everything on the Cheesecake Factory’s ridiculously long menu

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    LOS ANGELES — and jabbed his fork into a chunk of glistening cashew chicken.

    He closed his eyes for a moment, considering the texture of the dish, a longtime staple that, after a couple-year hiatus, would soon return to the chain’s menu.

    “Not as soft as I’d like it,” he told the executive chef, who nodded.

    Next, he turned to the seared ahi tuna salad, but he doesn’t like fish, so he took a single bite of lettuce and radish before confidently setting down his fork.

    “Nicely dressed. Great crunch!”

    Third up was Cajun salmon with mashed potatoes and corn. He dredged a spoonful of potatoes through the sauce and his lips wiggled from side to side. He nodded twice.

    “OK, delicious.”

    In the 46 years since he opened the first Cheesecake Factory restaurant in Beverly Hills and grew it into the behemoth of casual dining with locations across the globe, David Overton — the company’s official taster, but also its chief executive and co-founder — has built a deep trust in the profitability of his own palate.

    Overton has tasted and approved every one of the menu’s more than 250 items, which despite the factory in its name, the company likes to emphasize are prepared from scratch on site or at the company’s two bakeries.

    “What I like, millions of people like,” Overton, 77, said on a recent morning at the company’s Calabasas Hills headquarters as he weighed in on new offerings. “I have the taste buds of the common man.”

    ■■■

    Over the last few decades, as Cheesecake Factory locations popped up at malls and suburban plazas, they brought to each new corner of the country a sense that you were now in on some universal slice of Americana — a slice, it turns out, that provokes impressively fierce reactions.

    It didn’t matter if you were Tucson, Tampa or Tulsa, you, too, could now laugh with family and friends as you collectively gorged yourselves on the chain’s iconic brown bread. Before long, you, too, would come to associate the restaurant’s decor — a mashup of Egyptian-style columns, dark-wood wainscoting and ethereal murals that, when combined, exude the same over-the-top-yet-somehow-appealing vibe as a Vegas casino — with a sense of nostalgia. This would become the backdrop of birthdays and graduations and late-night meals after prom.

    You were now part of the collective experience shared by doctor and author Atul Gawande, who penned a sprawling ode to the Cheesecake Factory in the New Yorker, a Los Angeles Times food columnist, who, in a viral review in 2019, called his love of the chain “irrational and possibly pathological,” and rapper Drake, who sings about his love for the Cheesecake Factory, christening it as “a place for families that drive Camrys and go to Disney.”

    But not all of the attention is fawning.

    The chain made national headlines in 2017, when a man detonated a homemade explosive device inside a Cheesecake Factory in Pasadena. The FBI said the case remains unsolved.

    Late last year, a video went viral on TikTok of a woman refusing to get out of the car during a first date.

    “This is the Cheesecake Factory,” she says, filming herself, in what some viewers suggested was a staged scene.

    “What’s the problem with that?” he asks.

    “This is a chain restaurant.”

    Before long, someone compiled a list, which also circulated on social media, of places women should refuse to go on first dates, listing Cheesecake Factory as No. 1. (No. 2, Applebee’s; No. 15, the gym; No. 16, church.) The discourse swept the internet, earning two separate pieces in the Washington Post, and loyal fans soon swarmed to the brand’s defense on X.

    “WHO THE HELL DOES NOT WANNA GO TO THE CHEESECAKE FACTORY? BRO IF I WAS TAKEN THERE I WOULD PROPOSE,” one person posted on X (formerly Twitter).

    “I literally met my husband at the bar of a Cheesecake Factory 10 years ago,” Rachelle Tomlinson tweeted. “Stop all the slander!”

    Tomlinson, 30, was on a girls trip to Honolulu in 2014 when she visited the chain for the first time. Tomlinson recounted in an interview how she can still visualize the moment the double doors opened and she locked into a gaze with a man with hazel eyes.

    “Legit love at first sight,” her husband, Sam, recalled, saying the other thing he remembers from that night is that he drank a bunch of Mai Tais.

    Exactly a year from their Cheesecake meet cute, they got married.

    ■■■

    Growing up in Detroit, Overton said, his family could afford to eat out only once a week, usually Sundays at a deli or Chinese spot.

    His father worked at a department store and his mother sold cheesecakes she baked in the family’s basement based on a recipe found in a newspaper. Back then, there were only two varieties — original and original with strawberry topping — and Overton said he and his sister earned a penny for every bakery box they helped their mother fold.

    Years later, when Overton was in his 20s and chasing dreams of becoming a rock ‘n’ roll drummer in San Francisco, his parents, Evelyn and Oscar, tired of Detroit and a string of business ventures that never took off, decided to move west.

    They opened a small, wholesale bakery in North Hollywood, expanding their cheesecake options to include several more flavors, but the Cheesecake Factory Bakery floundered. They were in their mid-50s, working long hours and struggling to find customers who would buy in bulk.

    “I was really getting tired of all these restaurateurs that wouldn’t buy the cake,” Overton said, recalling the frustration that inspired him to start a restaurant of their own.

    On the day they opened in Beverly Hills in 1978, they began welcoming patrons at 2 p.m. and, by 2:10 p.m., Overton said, they were so busy that people had to wait to be seated — an immediate rush he attributes to divine intervention.

    “God was really watching over us,” he said. “I like to say that we had a line in 10 minutes, and it’s really never stopped for the last 45 years.”

    The company opened its second location in Marina del Rey in the early ‘80s and, in 1991, opened the first out-of-state location in Washington, D.C. The next year, the company went public — ticker symbol: CAKE — and today has more than 200 locations in the U.S., as well as several in the Middle East, Mexico and Asia.

    Cheesecake Factory locations brought in $2.5 billion of the company’s $3.3 billion in revenue in 2022, an average of about $12 million in sales at each restaurant, according to the company’s latest annual report to shareholders. (The company also owns the growing chain North Italia, acquired in 2019, as well as Fox Restaurant Concepts, whose upscale, fast casual restaurants the chain sees as a vehicle for expansion.)

    A key growth point, the report notes, has been an increase in takeout and delivery orders, which accounted for about 25% of total sales that year.

    Last year was bruising for a restaurant industry still recovering from pandemic shutdowns and buffeted by rising costs and labor shortages. But during the first nine months of 2023, the Calabasas Hills company racked up increased sales and income, and continued to expand.

    They’ve differentiated themselves with ample portions, a variety of “craveable” dishes difficult to replicate at home and the fact that they, unlike some competitors, still prepare everything from scratch at each restaurant, said Joshua Long, who follows the company in his role as managing director of the financial services firm Stephens.

    “The brand,” Long said, “has really found a spot in the hearts of consumers.”

    ■■■

    As the company grew, so did the length of the menu.

    It started as a single page, front and back, of items simple enough that, if a chef walked out on him, Overton could make them himself — a factory burger, which sold in the early days for $2.10, the Avocado Delights sandwich for $1.75, a slice of cheesecake for $1.25.

    For several years, Overton’s taste buds kept him from adding fish to the menu, and he also dragged his feet on selling steak, because of its price tag.

    “If you went on a date,” he said, “I didn’t want anybody ordering the steak and you couldn’t afford it.”

    Whenever he ate at a rival restaurant, he kept an eye out for dishes he could simplify or transform. During a meal at the Peninsula Beverly Hills years ago, he saw a menu item of cheese straws with avocado, which inspired the idea for avocado egg rolls, now a top seller.

    “How did I let the menu get so big?” Overton said. “I didn’t know what the heck I was doing. If I knew what I was doing and understood the restaurant business, it probably wouldn’t have turned out this way.”

    But it worked — and today, it’s become a key marketing tactic.

    The sheer size of the multi-page, spiral-bound menu has earned a ribbing from Ellen DeGeneres and inspired Halloween costumes and a Buzzfeed list of jokes, including one that, given the menu’s girth, and cultural relevance, compared it to the Bible.

    “We get so much PR just cause of that big menu,” Overton said, smiling. “I always say that our greatest difficulty is the size of the menu, but our greatest defense against competition is the size of our menu.”

    The menu items themselves are a cacophony of calories.

    Every year, the Center for Science in the Public Interest, a nonprofit health advocacy group, releases an “Xtreme Eating Awards “ list of single restaurant dishes that contain around a full day’s worth of calories. Two Cheesecake Factory items made the latest list — an Italian combo plate at 2,800 calories and a French Dip cheeseburger with fries at 2,200.

    But when you bring up calories with Overton, he looks unfazed — decadence is part of the brand and besides, he says, people rarely finish a dish in a single sitting.

    “We’re the king of doggy bags,” he says. “I don’t pay a lot of attention to calories, because we let people choose what they want.”

    But if there’s one thing America wants more than delicious, fattening food, it’s the idea — the vow — that they will soon eat less of it. Enter: SkinnyLicious, the brand’s name for menu items with fewer than 600 calories, which they added to the menu in 2011.

    SkinnyLicious items, Overton said, account for around 15% of sales.

    ■■■

    In the winter of 1993, David Gordon, now the company’s president, was looking for a job as a restaurant manager.

    He had applied to two different places, including a Cheesecake Factory on the Westside, but was more interested in the other small chain — until he had his Cheesecake Factory interview.

    The people interviewing him ate a burger in the middle of the interview — “a little strange,” Gordon says — and steered the conversation toward the intricacies and caliber of french fries. Over 20 minutes, they discussed everything from starch levels to how hollow the fries felt when you bit into them.

    “It intrigued me,” Gordon said. “This is somewhere where quality is incredibly important.”

    Early in his career at the company, Gordon recalled asking the person in charge of operations if there was a chance he would be transferred. He was planning to buy a house in Redondo Beach, Gordon explained, but didn’t want to if he might be moved.

    “No, no, fantastic, things are great,” he recalled being told.

    But a few months later, the man in charge of operations asked him to move to Woodland Hills, promising Gordon that, within a year, he would get him back to the location closest to his home. As the year mark approached, the boss kept his commitment.

    “He cared about me as a person,” Gordon said, noting that the company still works hard to live out that ethos.

    Cheesecake Factory locations are notoriously busy, so if you’re going to ask workers to be slammed all day and prepare and serve more than 200 different items from scratch, the workers need to feel a connection to the restaurant and the people they work for, Gordon said.

    Last year, the Cheesecake Factory, whose restaurants employ about 35,000 people, was one of only two restaurant chains — Panda Express’ parent company was the second — to earn a spot on both Fortune’s 100 Best Companies to Work For and People’s Companies that Care lists, which survey employees about company culture, pay, retention, opportunities and fairness.

    Their reputation for conscientiousness took a hit in 2018 when the California Department of Industrial Relations held the company and two janitorial contractors jointly liable for more than $4 million in wage theft violations after an investigation found the contractors’ employees assigned to eight Southern California Cheesecake Factory restaurants didn’t get proper rest or meal breaks, and weren’t paid overtime while waiting for kitchen managers to review their work at the end of a shift. Although Cheesecake Factory didn’t directly employ the workers, state law dictates that companies relying on subcontractors for labor can be held liable for workplace violations.

    In January, the California Labor Commissioner’s Office announced that it had reached a $1 million settlement against the company and both contractors.

    Sidney M. Greathouse, the vice president of legal services for the Cheesecake Factory, issued a statement that said “the company denies any wrongdoing and no longer utilizes the services of the janitorial companies at issue in the case.”

    ■■■

    Today, the company sells more than 30 varieties of cheesecake, but a massive painting of one of the originals — a simple slice topped with strawberry filling — hangs above Overton’s desk in his office that looks out on the hills of Calabasas.

    Sprawled across his desk are several stacks of folders each about a foot high. He’s a few years from 80, but between work and spending time with his wife, children and grandchildren, he doesn’t have much down time.

    “I have no time for hobbies,” he says. “I don’t play golf. I don’t do any of that.”

    He thought back on his 20s, around the time he started the business, when he first learned that you didn’t have to print your signature literally, but could sign it however you wanted.

    He played around with it and, as he wrote, let emotion guide him, creating a flowing capital D, which then exploded into 14 looping, semi ovals that start big and trail off.

    “It’s an emotion,” he said. “I just felt like I was moving forward.”

    Through the years, a few people had mocked his signature, he said, including someone who wrote to him saying, “I’m so sorry, with a signature like that, I won’t be investing in your company.”

    But he stuck with it. His gut hadn’t failed him yet.

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    By Marisa Gerber | Los Angeles Times

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  • Studio owners revise plans for $1-billion update of historic Television City

    Studio owners revise plans for $1-billion update of historic Television City

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    The owners of Television City have scaled back their plans to enlarge and modernize the landmark Los Angeles studio where CBS began making shows to broadcast nationwide at the dawn of the television age.

    Formerly known as CBS Television City, the studio sits next to popular tourist attractions the Original Farmers Market and the Grove shopping center in the Fairfax district where it has been operating since 1952 as a factory for such hit shows as “All in the Family,” “Sonny and Cher” and “American Idol.”

    CBS sold the famous studio for $750 million in 2019 to Hackman Capital Partners, one of the world’s largest movie lot owners and operators. CBS continues to occupy Television City as a tenant.

    An architect’s rendering of the planned office and production space at Television City, an entertainment studio in the Fairfax district of Los Angeles.

    (Courtesy of Foster + Partners and Television City)

    Hackman Capital announced a $1.25-billion plan two years ago to expand and upgrade facilities on the lot at Beverly Boulevard and Fairfax Avenue in hopes of harnessing strong demand in the region for soundstages, production facilities and offices for rent on studio lots.

    Hackman Capital on Friday will update its application to the city to enhance the studio, saying it is responding to feedback about the project from nearby residents, stakeholders and city officials. If approved, the new project is expected to be completed by 2028.

    The studio owners also brought in a new design architect, Foster + Partners. The London-based firm is led by Norman Foster, a prominent architect whose designs include the pickle-shaped Gherkin skyscraper in London and the master plan for the $2-billion One Beverly Hills condominium and hotel complex under construction in Beverly Hills.

    Hackman Capital, which operates studios in the U.S., Canada and U.K., is also responding to changing conditions in the office rental market, which has contracted since the COVID-19 pandemic drove many companies to work remotely at least some of the time. Plans still call for creating new offices, but there would be fewer of them.

    Foster’s new design eliminates a 15-story office tower on the west side of the lot, cutting 150,000 square feet of offices to rent to entertainment-related firms. Another 15-story office tower remains in the plan, but other building heights have been lowered, particularly along the perimeters, Hackman Capital said.

    People in an outdoor space between buildings

    An architect’s rendering of plans for Television City.

    (Courtesy of Foster + Partners and Television City)

    The plan still represents an addition of more than 980,000 square feet to the 25-acre site at Beverly Boulevard and Fairfax Avenue that retains a suburban-style low-density appearance with soundstages, low-rise offices and support facilities flanked by asphalt parking lots.

    The company’s proposal calls for combining old and new space to create 700,000 square feet of offices to support production on the lot and an additional 550,000 square feet of offices for rent to entertainment and media companies, the company said.

    Office space behind studio gates is in high demand in the Los Angeles area and has been snapped up at other studios by such big Hollywood players as Netflix and Amazon.

    “The industry wants to have a location where they can do production and have offices in a self-contained campus environment,” said real estate broker Jeff Pion of CBRE, who represents Hackman Capital. “Having all of the different components that make up production in one location is very attractive to the industry.”

    Plans for Television City also call for a new commissary and more than four acres for production base camps. The streetscapes would be improved to be more visually appealing to passersby, with wider sidewalks.

    On Fairfax Avenue, where pedestrians now pass by a fenced parking lot, there would be shops and restaurants serving the public on the ground floor of office buildings that could be reached only from inside the lot.

    The separation is part of the balancing act Hackman Capital is attempting to make Television City feel more friendly to the neighborhood while retaining the security and exclusivity of a closed campus that appeals to celebrities and others who make movies and television shows.

    Landlords can also charge a premium for office space on movie lots because they are close to the action for independent production companies and offer the cachet prized by many in the entertainment industry.

    Filming activity in Los Angeles has fallen off substantially in the wake of strikes by writers and actors last year, according to FilmLA, a nonprofit organization that tracks on-location shoot days and filming permits in the region. The downward trend compounded a dip that emerged in late 2022 as on-location filming in Los Angeles took a dive as studios pared back movie and TV production that surged during the COVID-19 pandemic.

    people sit at tables outside

    A rendering of the entrance to the planned mobility hub on Fairfax Avenue where shuttle buses from a nearby subway station would come and go.

    (Courtesy of Foster + Partners and Television City)

    California is finding it particularly hard to rebound from the strikes because it’s more expensive to shoot here, multiple production executives told The Times. That makes Los Angeles less attractive to studios looking to cut costs after major industry disruption.

    To Hackman Capital Chief Executive Michael Hackman, the downturn and filming pullback from California suggest that regulators and studio operators should further support production companies.

    “Our actual customers tell us all of them want to stay in Los Angeles,” he said. “We have the best crews in the world here, but we don’t have enough modern soundstages in premier locations. We also have to push the state on tax incentives so that we don’t lose business outside of the city.

    “The entertainment industry is our city signature industry and if we don’t invest in the future, we’re really at risk of losing it,” Hackman said. “We’re still emerging from a once-in-a-generation dual strike. And the production stoppage cost Angelenos approximately $6.5 billion or more in lost wages and economic activity, which makes it clear how important this industry is to our city, and especially the people who work in entertainment every day.”

    Hackman Capital’s proposal calls for raising the number of Television City stages to at least 15, from 8, along with production support facilities.

    To make room for the planned additions, parking would be converted from surface lots to garage structures and underground spaces capable of parking 4,930 vehicles.

    Two stages built in the 1990s on the east side of the lot would be demolished as part of a planned reconfiguration of the site.

    The four original stages built by CBS in 1952 would be preserved along with other historical design elements created by Los Angeles architect William Pereira, who also designed such noteworthy structures as the futuristic Theme Building in the middle of Los Angeles International Airport and the Transamerica Pyramid office tower in San Francisco.

    Pereira’s long-range plan for Television City conceived in the 1950s was expansive, said Bob Hale, creative director of Rios, the master plan architect of Hackman Capital’s proposed makeover. Hale said Pereira’s original concept called for the complex to grow to 24 stages and 2.5 million square feet of production space, including several multistory office buildings.

    “It was built in a way that it could be disassembled and incrementally extended,” Hale said. “For a number of reasons, that didn’t happen.”

    In an effort to make it happen now, Hackman Capital set out to get the support of Councilwoman Katy Yaroslavsky and the surrounding community. Over five years, the company met with nearly 3,000 neighbors, Hackman Capital said.

    Among the groups supporting the project are the Holocaust Museum LA, Los Angeles Conservancy, Los Angeles/Orange Counties Building and Construction Trades Council, Mid City West Neighborhood Council and FilmLA, Hackman Capital said.

    The first proposal drew fire from neighboring businesses the Grove and Farmers Market, which sent letters to residents in 2022 calling the Television City project a “massively scaled, speculative development which, if approved, would overwhelm, disrupt, and forever transform the community.”

    In July 2022, an executive representing Grove owner Rick Caruso appeared before a committee of the Mid City West Neighborhood Council and said the Television City project would create “complex” issues for the neighborhood, including traffic, parking and construction. Caruso himself has said he does not oppose the redevelopment of Television City.

    The Beverly Fairfax Community Alliance, which was founded by the Grove and Farmers Market, has been more blunt, warning that the expanded site would clog Fairfax Avenue, Beverly Boulevard, La Brea Avenue and 3rd Street with traffic.

    The red awning at Television City as seen from Beverly Boulevard.

    The signature red awning at Television City as seen from Beverly Boulevard.

    (Courtesy of Foster + Partners and Television City)

    “Even those accustomed to living with L.A. traffic and parking nightmares will be shocked at how much worse it can be,” the group said on its website.

    To address such concerns, Hackman Capital said the new plan will reduce the number of estimated daily car trips to Television City by 5,000 to 8,700. The landlord also plans to move its “mobility hub” from The Grove Drive on the east side to Fairfax at 1st Street on the west side of the lot. The mobility hub would serve public transit, rideshares and other passenger drop-offs as well as employee shuttle buses to the subway stop being built at Fairfax and Wilshire Boulevard.

    “Our goal with Television City, particularly along the perimeter on our public edges, was to find a really great interface with the community. So it wasn’t just a studio with a blank wall, but we were active and engaged,” said Brian Glodney, a development executive for Hackman Capital.

    Community members told Hackman Capital said they want the streets outside the studio to have a sense of connection between mom-and-pop businesses on Fairfax, the Farmers Market, the Grove and Pan Pacific Park, Glodney said.

    Outlets on the edge of the lot such as shops and restaurants will be limited to a total of 20,000 square feet, he said, “just enough to help activate the streets but not compete with our neighbors.”

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    Roger Vincent

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  • SENIOR LOOKOUT: Tips for reducing risk of a taking spill

    SENIOR LOOKOUT: Tips for reducing risk of a taking spill

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    The fear of falling as we age is a very real concern. Most of us can tell a story of a friend or loved one who fell and experienced a life-changing injury. The National Institute on Aging reports that more than one in three people age 65 years or older falls each year. For an older person, a fall can be the start of serious problems, such as injury, a hospital stay, or even disability.

    Concern about falling can lead an older person to avoid activities such as walking, shopping, or taking part in social activities — even if they haven’t fallen previously. The irony is that the likelihood of falling increases if a person doesn’t stay active. If they allow fear to keep them inactive at home, they are more likely to fall.

    There are several factors that help explain why older people are at higher risk for falling. Poor eyesight can make it difficult to see a step, a throw rug, or a toy on the floor. Certain medical conditions or medications can cause dizziness.

    A person can lower their chances of falling. Some falls don’t “just happen.” Here are a few tips to help you avoid falls:

    — Stay physically active. Talk to your doctor about what you can do safely to stay active.

    — Have your eyes and hearing tested. When you get new eyeglasses or contact lenses, take time to get used to them.

    — Find out about the side effects of medicines you take. If a drug makes you sleepy or dizzy, tell your doctor or pharmacist.

    — Get enough sleep.

    — Limit the amount of alcohol you drink.

    — Stand up slowly.

    — Use a cane or walker if you need help feeling steady when you walk. Again, you should speak with your doctor to learn which might be best for you.

    — Be very careful when walking on wet or icy surfaces.

    — Wear non-skid, rubber-soled, low-heeled shoes, or lace-up shoes with non-skid soles that fully support your feet.

    — Don’t walk on stairs or floors in socks or in shoes or slippers with smooth soles.

    — Be careful about long dresses, slacks, or pajamas that could trip you.

    There are many ways you can make your home safer. Just a few include:

    — Keep cords away from areas where you walk.

    — Remove loose carpets and rugs or tack down the carpets and only use rugs with non-skid backing.

    — Add lights in dimly lit areas and at the top and bottom of stairs.

    —Use nightlights in bedrooms, halls, and bathrooms.

    — Clean up clutter – especially near staircases.

    — Put handrails on both sides of any steps or stairs in or outside of your home.

    — Add grab bars near the toilet and bathtub, and no-slip decals or a rubber mat in the tub or shower.

    If you are concerned about falling, you can register for an emergency response system. If you fall or need emergency help, you push a button on a special necklace or bracelet to alert 911. There is a fee for this service and it is not always covered by insurance. You can call SeniorCare’s Information & Referral Department at 978-281-1750 for a list of services available in our area.

    Always tell your doctor if you have fallen since your last checkup, even if you weren’t hurt. A fall can alert your doctor to a new medical problem or problems with your medications or eyesight that can be corrected. Your doctor may suggest physical therapy, a walking aid, or other steps to help prevent future falls.

    SeniorCare offers the free evidence-based workshop “A Matter of Balance” several times each year. The next session is scheduled for Wednesdays from April 24 to June 13, 11 a.m. to 1 p.m., at the Ipswich YMCA,110 County Road in Ipswich. A Matter of Balance educates and supports aging adults around falling and the fear of falling. Topics such as viewing falls as controllable, setting realistic goals for increasing physical activity and modifying our environments help participants create a personal plan to lessen the risk of falling.

    There is no charge to attend A Matter of Balance, but advance registration is required. For information about or to register for A Matter of Balance, please contact Abby Considine at SeniorCare at 978-281-1750.

    Tracy Arabian is the communications officer at SeniorCare Inc., a local agency on aging that serves Gloucester, Beverly, Essex, Hamilton, Ipswich, Manchester-by-the-Sea, Rockport, Topsfield and Wenham.

    Tracy Arabian is the communications officer at SeniorCare Inc., a local agency on aging that serves Gloucester, Beverly, Essex, Hamilton, Ipswich, Manchester-by-the-Sea, Rockport, Topsfield and Wenham.

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    Senior Lookout | Tracy Arabian

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  • Parenting: Adorable Easter gifts every child will love

    Parenting: Adorable Easter gifts every child will love

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    As Easter approaches, ensure your little one’s basket is filled with delightful gifts from Crate & Kids. The curated collection features everything from baskets to plush toys, creating a memorable day filled with fun activities for all age groups.

     

    Explore some of their favorite seasonal items, including pieces from the new Leanne Ford collaboration. 

     

    Their white woven basket is filled with adorable rabbit details that’ll have little ones hopping right over. The playful design includes sweet face accents, perky ears, and a cute pom pom tail, and with a natural water hyacinth woven over a metal frame, it’s beautiful, durable, and gender-neutral.

     

    Their striped Easter bunny garland is an adorable way to bring some seasonal whimsy into your home. Its cute hopping bunnies come in a mix of playful cotton pinstripes and dangle from a string of hand-felted wool eggs in sweet pastel hues. Drape it over a shelf, hang it on a wall, or display it above a doorway for a festive finishing touch in any room of the home.

     

    Their Cuddle+Kind Henry Bunny Yarn Doll will become a child’s go-to cuddle friend. Clad in adorable baby-blue shortalls, this floppy-eared and fluffy-tailed rabbit doll is entirely hand-knit using premium 100% cotton yarn and it’s filled with a hypoallergenic polyfill. From his pink nose to his crocheted carrots, Henry is meticulously crafted by talented artisans in Peru and Nepal who share a strong cultural heritage around knitting.

     

    The Ever Simple White Wood Floating Cube Shelves are the perfect way to display your child’s Easter treasures. The best part is, you can use it all year long.

     

    – JC

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  • Girl grabs deputy’s gun, shoots herself in lobby of L.A. County sheriff’s station, officials say

    Girl grabs deputy’s gun, shoots herself in lobby of L.A. County sheriff’s station, officials say

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    A girl in her late teens died in the lobby of a Los Angeles County Sheriff’s Department station late Sunday after, officials say, she got hold of a deputy’s gun and shot herself.

    The department has not released the girl’s name, and officials said late Sunday that it was unclear how she was able to take the deputy’s weapon.

    The incident happened around 7:40 p.m., when the teen walked into the lobby of the sheriff’s station at 150 N. Hudson Ave. in the city of Industry, according to a news release.

    Officials said she did not have a weapon when she entered the building, and that at some point she caused a commotion, making noise and banging on glass.

    Then, the girl allegedly got into “some kind of altercation” with a deputy, took the deputy’s gun and used it to kill herself, officials said.

    Authorities said the incident may have stemmed from a family disturbance nearby.

    No deputies were injured, officials said. It was not immediately clear whether anyone else was in the lobby at the time.

    The incident is under investigation.

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    Keri Blakinger

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  • Healey unveils new workforce agenda

    Healey unveils new workforce agenda

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    BOSTON — Gov. Maura Healey is renewing a push to ease the state’s post-pandemic workforce crunch with a new plan to attract and retain workers for health care, education and other key industries struggling to fill vacancies.

    On Monday, Healey unveiled a new five-year workforce development plan – which her administration has submitted to the U.S. Department of Labor and Department of Education for approval – that will serve as a “roadmap” for boosting the beleaguered workforce and improving the state’s economy.

    “Our goal is to have the most competitive economy in the world – one that solves the world’s greatest challenges and problems while providing opportunities for all of our residents,” Healey said in remarks Monday. “We must also set the goal of having the best workforce. We have the people, the leaders and the talent.”

    To do that, Healey said the plan focuses on tapping the state’s “under-served” workforce, including low-skilled workers, minorities and new immigrants with work authorization, with expanded recruitment, training and retention programs.

    “By helping them, we can also meet the needs of employers large and small in industries statewide,” she said. “And in everything we do, we’re going to measure the results – to make sure this work has a real impact in our state.”

    A key plank of the plan calls for a new “stipend initiative” for low-income workers to “incentivize enrollment, completion and employment and reduce barriers to training and employment.” It wasn’t clear how much the plan would cost.

    Lauren Jones, the state’s  labor and workforce development secretary, said the plan includes strategies to close the skills gap “and bring discouraged and disconnected people far too often left on the sidelines back into the labor market to build a robust talent pool for employers.”

    A recent survey of private employers by the National Federation of Independent Businesses found that 37% of small-business owners in Massachusetts had job openings they could not fill in February, while 35% have raised pay to lure workers back into the labor force and fill open positions.

    Business leaders say the reasons behind the worker shortage are complicated, but it has long-term implications in hard-hit industries such as health care and early education.

    Many suggest the dynamic is more of a churn in the labor force as the pool of available workers looks for advancement and higher-paying jobs.

    Some workers are permanently leaving the labor force, and others are moving between positions to receive better pay, benefits and other hiring perks.

    For employers, the hiring crunch means having to provide more incentives such as signing bonuses and competitive pay to attract new candidates.

    In Massachusetts, the rising wages come as Beacon Hill lawmakers weigh a controversial proposal to increase the state’s minimum wage from $15 to $20 per hour, which business leaders strongly oppose.

    Massachusetts has one of the highest state minimum wages in the nation, which rose to $15 per hour in January under a 2018 “grand bargain” agreement between lawmakers, worker advocates and the business community. The wage has increased nearly every year since 2014, when it was $8 an hour.

    Backers of higher wages say workers are still struggling to make ends meet in Massachusetts, where the overall cost of living remains higher than many other states in the Northeast.

    But the state’s business community says additional wage increases will put the squeeze on employers, prompting belt-tightening, layoffs and ultimately higher prices for consumers.

    A recent NFIB report estimated that raising the state’s wage floor to $20 per hour would cost 23,000 jobs – or 0.5% of the state’s employment base – many of them among small businesses.

    “Labor, health care, and energy costs all continue to rise for small businesses, so lawmakers on Beacon Hill must do no harm and not exacerbate the state’s affordability problem by making it even more expensive to operate a Main Street business,” said Chris Carlozzi, NFIB’s Massachusetts state director.

    “Unfortunately, Massachusetts lawmakers continue to offer proposals that would raise costs for small businesses and working families and impose burdensome mandates.”

    Christian M. Wade covers the Massachusetts Statehouse for North of Boston Media Group’s newspapers and websites. Email him at cwade@cnhinews.com.

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    By Christian M. Wade | Statehouse Reporter

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  • We tried 13 meal delivery services, here are our reviews

    We tried 13 meal delivery services, here are our reviews

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    MINNEAPOLIS — It’s been almost six years since I gave up my Blue Apron subscription. I was a regular meal-kit user, but after having a baby, I found that I couldn’t keep up with the weekly deliveries of groceries and their corresponding recipes.

    When my spouse suggested recently that we start using meal kits again, with the aim of bringing some consistency to our weekly grocery budget, I assumed we’d go back to Blue Apron. Then I did an online search, and found dozens of new players in the market.

    I tried 13 of them.

    Not only were there different formats — prepared meals, partially prepared dishes, gourmet groceries that get slapped together into meals with some guidance — but there were so many different flavors. It wasn’t all just sautéed chicken breasts and potatoes, though there was plenty of that, too. We enjoyed ramen and tagine, bulgogi and Beef Wellington. Even birthday cake.

    Starting out: To pull this off, I took advantage of signup deals (Important: never start out paying full price). I succumbed to mouthwatering advertisements, dealt with buggy apps, forgot to skip some deliveries and wound up with a fridge overflowing with food, and made some amazing meals.

    A note about prices: Prices can vary widely. With add-ons, upcharges and freely distributed coupon codes, it’s hard to predict exactly what a box of food will cost from week to week (and it’s also why we didn’t include prices). The services no doubt benefit from that fuzziness. Blue Apron, CookUnity and Marley Spoon, for example, all average about $15 per serving, when you include shipping and other fees. Ultimately, expect that a weekly delivery of three meals serving two people will cost somewhere between $60 and $90.

    How to choose: The best service will be subjective to your family’s circumstances. We found that a mix of prepared meals, gourmet groceries and you-be-the-chef kits worked for us.

    I am still a member of three services. Is that sustainable? No. Is there a cardboard box tower in my garage? Most definitely. Have I saved money? Not likely. But I have managed to shake up my family’s meal-planning repertoire, exposed my kids to some new flavors, and had a lot of fun doing it.

    Here’s what you can expect from 13 meal delivery services.

    blueapron.com The first breakout star in the meal kit world is still standing. It has changed a lot since those early times, when the recipes were crowd-pleasing basics. Now there are more dishes with varying difficulty levels. The possibilities are endless: healthy meals, put-stuff-in-the-pan-and-bake meals, frozen dinners. I was blown away by the ramen, which had so many components, down to the perfectly soft-boiled egg. The packaging was minimal, and the ingredients were of high quality, like Brodo brand chicken broth. I also liked the subtle shortcuts. For example, instead of sending garlic cloves and a nub of ginger, my box had a package of “sautéed aromatics” that I ripped open and squeezed into the pan. Saving a little time on chopping: much appreciated.

    marleyspoon.com Maybe it’s just Martha Stewart’s charisma, but this service delighted me. The app and website are easy to use, transparent about prices (no small feat) and filled to the brim with gorgeous-looking recipes. I was most taken by the variety; these are not just for dinner. Meals can be breakfast (overnight oats), even dessert. Yes, I ordered a birthday cake. The delivery was the most confusing part; all of the produce came together in one little box, like someone had just filled it up at the farmers market. Cute, but it took time to sort things out by recipe. and some vegetables were so overripe they were leaky and a bit smelly. (They credited my account when I lodged a complaint through the app.)

    hellofresh.com The first subscription I canceled is an otherwise popular one. There were a few too many shortcuts, to the point where I felt like I wasn’t doing any cooking, even when I wanted to. For example, I ordered an empanada meal I thought would appeal to my kids. What I received was a bag of frozen mini empanadas I could have bought at the store, a pouch of pre-sliced apples, and a bladder of yellow cheese sauce that looked like it came out of a pump. The dinner entrée, a baked mashed potato casserole, was heavy. and when I ordered a four-serving meal, they sent four plastic packets of every item — four bags of chives, four bags of cheese, etc. Environmentally, it didn’t feel right.

    greenchef.com An all-organic, nutritious and a little more grown-up offering from HelloFresh. Just browsing the app felt like a healthy act. (And looking at all those greens, I knew not to bother trying to find recipes my kids would eat.) You can choose your meals by diet — low-carb, high-protein, keto, etc. Breakfast egg bites, smoothies and protein shakes were available as add-ons at checkout. The recipes offered more global flavors than its sister company, and while it nudged me in the Mediterranean direction with its suggestions, I enjoyed swapping my selections for 10-minute salads, Moroccan turkey tagine and fish tacos.

    gobble.com Chopping vegetables is one of my least favorite activities, so I was drawn to this brand by the promise that their “sous chef” would do the prep work for me. Instead, I got whole veggies that needed to be scrubbed and peeled, while the primary components of the dish — the ones I actually wanted to put my own stamp on — were already cooked. Pot roast arrived as chunks of meat in a plastic bag, reminding me too much of canned stew; mashed potatoes were sent to me cooked and in pouches. On the flip side, the one prechopped vegetable, cauliflower, had turned to mush before I’d had a chance to use it. (They did credit my account after I wrote them an email.)

    hungryroot.com Imagine Trader Joe’s delivered. If you find that idea thrilling, you might like these grocery boxes. Hungryroot carries a line of its own products, a la TJ’s, that offer shortcuts to faster meals, like precooked grains and chopped veggies. They also sell brands that you won’t find at your average supermarket, which makes snack shopping feel like Christmas. French pot de crème? Yes, please. What’s innovative here is that you can select recipes that will auto-fill your shopping cart with the necessary ingredients. It’s easy to make swaps and adjustments to your cart. Pricing is abstract; you pay for a certain number of credits, then use the credits to shop. It feels like an arcade game, one that can get sneakily expensive.

    littlespoon.com This one is for the kiddos, though no one will stop you from sneaking a few bites. Compartmentalized dishware (it’s all recyclable) comes filled with deconstructed meals acceptable to an evolving palate. Lunchers contain make-your-own pizzas and PB&Js packed with protein and hidden veggies; Plates have some more sophisticated bites, such as edamame and quinoa. For the really little ones, there are smoothies and purées. We’ve been in a snack rut lately, so an add-on snack pack, with Little Spoon’s own brand of sweet (but not too sweet) treats was exciting at first, until my too-smart-for-his-own-good kindergartner figured out that “confetti dip” was actually puréed squash. Still, anything that gets my kids to try something new is working miracles. I only wish the plates were compostable.

    cookunity.com These premade meals are designed by chefs we’re meant to know. You can look up their bios and find their restaurants in other cities, which makes eating at home feel more connected to the wider restaurant world. I was intrigued to try dishes from two New York chefs, Einat Admony of Balaboosta and Esther Choi of Mŏkbar, and “Top Chef” contestant Fabio Viviani. Big props to the packaging: Compostable containers of fresh food arrive in a reusable insulated bag, forgoing the cardboard box entirely. The only negative, besides the $15-per-meal price tag? Many of the dishes I ordered had close to 1,000 calories. The site does make it easy to sort for meals with less than that; I’ll pay better attention next time.

    factor75.com What wowed me the first week grew tedious by the third week. These fresh (not frozen) premade meals from the HelloFresh group, aimed at people on keto diets, are hearty, healthy and packed with vegetables. But they quickly become repetitive. The grilled salmon, for instance, tastes exactly the same whether it’s served over cauliflower “grits” or braised kale. When I realized I was paying $13 for a meal as exciting to me as a Lean Cuisine, I pulled the plug. If variety is a big thing in your house (as it is in mine), skip it. But for people for whom food is merely fuel, these filling meals are nutritious and require no work, just a two-minute blitz in the microwave.

    earnestprovisions.com Former restaurant chef Jeff Lakatos went solo last year with his meal service, which provides two a la carte menus per week for delivery or pickup in Mendota Heights. There is a main (your choice of meat or vegetarian), a couple of vegetable-forward sides, and a kids’ version that isn’t dumbed down. The week I ordered, we had a vegetarian shepherd’s pie made with lentils, an arugula salad with roasted grapes, and for the kids, beef and pork meatballs in gravy with mashed potatoes. Everything was packed in aluminum containers that went right into the oven for half an hour, infusing the house with all the good smells of a homemade dinner. If I didn’t live so far from Mendota Heights, I’d order again.

    letsdish.com This local company sells what it calls “barely lift a finger” meals in its stores. The partially cooked components are packed in separate bags, frozen and sold in one package. The shops carry more than 80 selections. A pasta dish came together incredibly fast, with frozen, par-baked pasta, a pouch of vodka sauce and precooked chicken and sausage. White chicken chili was ready to go; my job was to turn cornbread mix into a freshly baked side dish. Because these come frozen, you can stock your freezer with them at once, rather than relying on a weekly order. and they’re economical: A three-serving meal pack cost me $20. Locations in Eden Prairie, Prior Lake, Apple Valley, Maple Grove and Woodbury;

    parisdiningclub.com When Minneapolis’ Grand Cafe closed during the pandemic, chef Jamie Malone pivoted to issuing boxes of provisions that looked like precious, pink-paper-wrapped presents, filled with fine things like sourdough loaves, salty French butter and stuffed lobster. She has since turned those boxes into a calling card, now as Paris Dining Club. Subscribe for monthly dinners (starting at $60) or order a one-off; the menus are inspired by different regions of France, and often include some of the Grand Cafe’s greatest hits. Malone will even rent you some fabulous dishware on which to serve them.

    table22.com This national company facilitates the sale and delivery of meals-in-a-box from top restaurants around the country, including our own Martina, Union Hmong Kitchen, Alma, Colita, France 44, Cardamom and Petite Leon. Subscribe for a new menu each month. When I had a newborn, these ready-to-heat-and-eat meals were how I stayed in touch with the part of myself that had previously been able to freely leave the house for a nice dinner. Instead, it was like having a fine meal catered in, just for me. The drawbacks: price, which can go up to $150 per shipment; a nearly monthlong gap between ordering and receiving, and the mystery of not knowing what you’re getting until the box has arrived.

    Does convenience cost more? A Marley Spoon meal averages $30 for two servings. We shopped for the same ingredients at Cub (via Instacart). See how it compared.

    Turkey Smash Gyros & Oven Fries

    2 potatoes: $2.20

    1 red onion: $2.68

    Garlic: $1.75

    1 plum tomato: 70 cents

    1 cucumber: $1.49

    10-ounce package ground turkey: $6.99 (for 16 ounces)

    1/4 ounce gyro spice: $3.69 for 3.25 ounces Greek seasoning

    2 Mediterranean pitas: $3.99 (for 6 pitas)

    1 package hummus: $5.99 (for 10 ounces Baba’s hummus)

    4 ounces tzatziki: $6.99 (for 8 ounces)

    2 ounces feta: $4.59 (for 4 ounces crumbled)

    Cub shopping list: $38.40. You get more in quantity, but if you’re only cooking for one or two, you might not want the extra ingredients anyway.

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    By Sharyn Jackson | Star Tribune

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  • Senate approves bill to expand early education

    Senate approves bill to expand early education

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    BOSTON — The state Senate has approved a plan aimed at expanding access to child care and early education for parents while attracting and retaining new workers to ease persistent labor shortages in the industry.

    The measure, which was unanimously approved on Thursday, calls for boosting financial assistance for families seeking child care, establishing new funding for child care providers and higher pay and benefits for early educators.

    Backers of the plan said the changes are needed to help lower the cost of child care and early education programs with parents paying as much as 20% to 40% of their household incomes on child care, often making it their second-highest expense after housing costs.

    “Besides the high costs, families also face other barriers including a lack of available slots at their preferred providers, the hours of available care, transportation challenges and more,” Jason Lewis, D-Winchester, a primary sponsor of the bill, said in remarks on Thursday. “All this hurts families’ economic well-being.”

    It’s not clear how much the changes, if implemented, would cost and the bill doesn’t include additional funds.

    Senate leaders note that $1.5 billion is already earmarked for early education and care in the current state budget, but that new funding will be dependent on future budgets.

    Lewis said the “substantial” price tag for the plan is “justified” given the money that many families, businesses and the state are losing as a result of the spiraling early education costs.

    “The status quo is already costing us a lot of money,” he said. “We have already demonstrated that we can indeed prioritize investments in early education and child care and follow through on those commitments.”

    Senate Minority Leader Bruce Tarr, a Gloucester Republican, said it’s critical that the state take steps to improve the affordability of early education and child care in the wake of the COVID-19 pandemic. He said the rising cost of early education has major implications for the state’s post-pandemic economy.

    “It is an essential part of the fabric of our state,” Tarr said in remarks. “If we do not act, it will continue to be in serious jeopardy. We cannot allow that to happen.”

    A key plank of the proposal calls for expanding eligibility for subsidized child care by raising the income level to qualify for state-backed programs.

    The current threshold is 50% of state median income for a family of four — which is about $73,000. The plan calls for “gradually” increasing that level to 85% of state median income, or $124,000 for a four-member family.

    “That means we will be opening up access to assistance to not just low-income families, but middle income families,” Lewis said in remarks.

    It would also make state funding for the Commonwealth Cares for Children program, which has provided grants to nearly 7,500 child care providers since 2021, a permanent line item in the annual state budget. Other policy changes include setting new patient-staff ratios.

    During Thursday’s debate, Tarr sought to add safeguards on spending to the bill after raising concerns about the costs and how the state will pay for it going forward.

    “Lest we make a promise that can’t be fulfilled,” Tarr said. “My concern is that making sure that … we can say with confidence that the initiatives that are proposed here are things we can afford and sustain.”

    Many child care centers are financially strained and advocates say low compensation and the rising costs of caring for children are putting some providers out of business.

    Meanwhile, care providers are struggling to retain workers in an industry where the pay is traditionally low and the risk of getting sick is now elevated as a result of the COVID-19 pandemic, advocates say.

    The average cost of child care is more than $20,000 a year in Massachusetts, the most expensive state in the nation, only behind Washington, D.C., and well above the national average of $15,888, according to a recent report from the Massachusetts Taxpayers Foundation.

    Working families are losing an estimated $1.7 billion a year in wages from not being able to show up for work because they can’t find or afford child care services, the report noted.

    Meanwhile, employers are losing an estimated $812 million a year in productivity and worker turnover because of the shortage of child care options, according to the report, while the state government is missing out on $188 million a year in tax revenue.

    Compounding the lack of options are changes in the workforce and other factors that have seen fewer people looking to work in the child care industry.

    Gov. Maura Healey has made expanding child care options for parents a key plank of her agenda in her first term, tying the issue to a broader effort to make the state more affordable.

    Earlier this year, the state Board of Early Education and Care recently approved a plan to tap into $65 million from this year’s budget to reimburse child care providers that serve families receiving financial assistance, including a 5.5% cost of living adjustment for providers to help offset increased operating costs.

    The Senate bill must be approved by the House of Representative before heading to Healey’s desk for consideration.

    Christian M. Wade covers the Massachusetts Statehouse for North of Boston Media Group’s newspapers and websites. Email him at cwade@cnhinews.com

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    By Christian M. Wade | Statehouse Reporter

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  • Senate approves bill to expand early education

    Senate approves bill to expand early education

    [ad_1]

    BOSTON — The state Senate has approved a plan aimed at expanding access to child care and early education for parents while attracting and retaining new workers to ease persistent labor shortages in the industry.

    The measure, which was unanimously approved Thursday, calls for boosting financial assistance for families seeking child care, establishing new funding for child care providers, and higher pay and benefits for early educators.

    Backers of the plan said the changes are needed to help lower the cost of child care and early education programs with parents paying as much as 20% to 40% of their household incomes on child care, often making it their second-highest expense after housing costs.

    “Besides the high costs, families also face other barriers, including a lack of available slots at their preferred providers, the hours of available care, transportation challenges and more,” Jason Lewis, D-Winchester, a primary sponsor of the bill, said in remarks Thursday. “All this hurts families’ economic well-being.”

    It’s not clear how much the changes, if implemented, would cost and the bill does not include additional funding.

    Senate leaders note that $1.5 billion is already earmarked for early education and care in the current state budget, but that new funding will be dependent on future budgets.

    Lewis said the “substantial” price tag for the plan is “justified” given the money that many families, businesses and the state are losing as a result of the spiraling early education costs.

    “The status quo is already costing us a lot of money,” he said. “We have already demonstrated that we can indeed prioritize investments in early education and child care and follow through on those commitments.”

    Senate Minority Leader Bruce Tarr, a Gloucester Republican, said it’s critical that the state take steps to improve the affordability of early education and child care in the wake of the COVID-19 pandemic. He said the rising cost of early education has major implications for the state’s post-pandemic economy.

    “It is an essential part of the fabric of our state,” Tarr said in remarks. “If we do not act, it will continue to be in serious jeopardy. We cannot allow that to happen.”

    A key plank of the proposal calls for expanding eligibility for subsidized child care by raising the income level to qualify for state-backed programs.

    The current threshold is 50% of state median income for a family of four – which is about $73,000. The plan calls for “gradually” increasing that level to 85% of state median income, or $124,000 for a four-member family.

    “That means we will be opening up access to assistance to not just low-income families, but middle-income families,” Lewis said in remarks.

    It would also make state funding for the Commonwealth Cares for Children program, which has provided grants to nearly 7,500 child care providers since 2021, a permanent line item in the annual state budget. Other policy changes include setting new patient-staff ratios.

    During the debate Thursday, Tarr sought to add safeguards on spending to the bill after raising concerns about the costs and how the state would pay for it going forward.

    “Lest we make a promise that can’t be fulfilled,” Tarr said. “My concern is that making sure that … we can say with confidence that the initiatives that are proposed here are things we can afford and sustain.”

    Many child care centers are financially strained and advocates say low compensation and the rising costs of caring for children are putting some providers out of business.

    Meanwhile, care providers are struggling to retain workers in an industry where the pay is traditionally low and the risk of getting sick is now elevated as a result of the COVID-19 pandemic, advocates say.

    The average cost of child care is more than $20,000 a year in Massachusetts, the most expensive state in the nation, only behind Washington, D.C., and well above the national average of $15,888, according to a recent report from the Massachusetts Taxpayers Foundation.

    Working families are losing an estimated $1.7 billion a year in wages from not being able to show up for work because they cannot find or afford child care services, the report noted.

    Meanwhile, employers are losing an estimated $812 million a year in productivity and worker turnover because of the shortage of child care options, according to the report, while the state government is missing out on $188 million a year in tax revenue.

    Compounding the lack of options are changes in the workforce and other factors that have seen fewer people looking to work in the child care industry.

    Gov. Maura Healey has made expanding child care options for parents a key plank of her agenda in her first term, tying the issue to a broader effort to make the state more affordable.

    Earlier this year, the state Board of Early Education and Care recently approved a plan to tap into $65 million from this year’s budget to reimburse child care providers that serve families receiving financial assistance, including a 5.5% cost-of-living adjustment for providers to help offset increased operating costs.

    The Senate bill must be approved by the House of Representative before heading to Healey’s desk for consideration.

    Christian M. Wade covers the Massachusetts Statehouse for North of Boston Media Group’s newspapers and websites. Email him at cwade@cnhinews.com.

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    By Christian M. Wade | Statehouse Reporter

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  • Business briefs

    Business briefs

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    PEOPLEGreg Stevens was recently announced as the new president at Cabot Wealth Management. Rob Lutts and the firm’s managing partners made the announcement last week. It was effective Jan. 1. Stevens has been with Cabot for 20 years and has been instrumental in managing the growth and success of the firm over those years. He takes over the role of president from Lutts who founded the firm in 1983. Lutts will remain with Cabot as part of the management team. “I am confident that Greg will be a solid leader for the firm and, along with other senior leadership, will continue to ensure that our key focus is the same as it has been for 40 years — doing everything we can to help our clients achieve their goals,” said Lutts. The firm, based in Salem, is a leading wealth management firm that provides a wide range of services including investment management, financial planning, estate planning, tax filing and planning. Cabot is a national firm that serves clients across the country.

    Aubrie L. Gallagher recently joined Downey Law Group, LLC/DLG Closing to its law practice based in Topsfield and Haverhill. Gallagher is an experienced estate planning, probate, and trust administration attorney, having practiced as a solo practitioner for over 10 years. An Amesbury native, she graduated from Massachusetts School of Law in 2011. She comes from three generations of estate planning and probate attorneys, following in the footsteps of her mother, attorney Janice Weyland Sinclair, and her grandfather, attorney Wendell P. Weyland, who was a CPA and estate attorney in the Topsfield/Boxford area. Gallagher lives in Amesbury with her husband and family.

    Hancock Associates, a leading provider of land surveying, civil engineering and wetland science services, has announced the semi-retirement of Don Frydryk PE, PLS. Frydryk joined Hancock Associates, which has offices in Danvers, as a Regional Office Manager when the firm acquired Sherman & Frydryk, LLC, a land surveying and civil engineering firm located in Palmer. He will continue in a smaller, part-time role as Business Development Coordinator and focus on business development for Hancock’s western Massachusetts offices and mentoring staff.

    MILESTONESConnolly Brothers Inc., a construction management firm based in Beverly, recently completed a 52,000-square-foot design-build fit-up project for Calare Properties. The facility, located in Milford, will serve as a new state 911 Public Safety Answering Point, State 911 Training Center, Municipal Police Training Committee Academy and offices for the Massachusetts Department of Correction Professional Standards Unit. The two-story building was vacant for seven years, presenting challenges for Connolly’s design team. At first, it was critical to ascertain an understanding of the existing infrastructure, such as underground plumbing and structural components. Connolly proceeded to update the structural requirements, such as reinforcing second-floor and roof bar joists, strengthening steel column brace frames and creating four new grade beams, in order to meet updated building code requirements for use group risk category of the building. Connolly provided additional accessible entrances and replaced the exterior stairs with new granite. The electrical requirements to support the 911 Communication Center required a high level of coordination between Connolly’s design and construction teams, as this included design of 22 workstation consoles that support the intricate technological infrastructure needed to support the operating requirements for a 911 emergency dispatch center. Connolly served as both Architect of Record and Construction Manager for this design-build project. The project team also included Platinum Fire Protection, D+D/DNET and Tech Mechanical.

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