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  • Auburn’s Restaurant Josephine co-owners earn James Beard nomination

    INSIDE THE RESTAURANT. YOU MIGHT BE COMING HERE JUST TO ORDER OFF THE MENU, BUT NOW RESTAURANT JOSEPHINE HERE IN AUBURN IS GAINING NATIONAL ATTENTION AS A 2026 SEMIFINALIST FOR THE JAMES BEARD AWARD. ERIKA CARQUINEZ RAISING A TOAST. MAY I POUR YOU SOME MORE WINE? THE CO-OWNERS OF RESTAURANT JOSEPHINE ARE IN THE SPOTLIGHT. VERY GOOD. EXCELLENT. GLAD YOU GUYS ARE ENJOYING. I TOLD ERIC, MY HUSBAND. I SAID, IS THIS REAL? AND THEN WE GOOGLED IT AND IT WAS. AND SO THAT’S HOW WE FOUND OUT A NOMINATION. MANY CUSTOMERS AND REGULARS, ALL OF AUBURN, HEARD ABOUT THE NOMINATION. WE’RE GOING TO TAKE THIS TO TABLE TEN, ARE CALLING. WELL DESERVED. THE JAMES BEARD NOMINATION IS SUCH AN HONOR AND I FEEL LIKE THEY HAVE EARNED IT WHOLEHEARTEDLY. AUBURN IS GOING CRAZY BECAUSE THEY’RE JUST THE MOST DESERVING PEOPLE. SO HUMBLE. AWESOME. THANK YOU SO MUCH. AND THEY’RE HERE EVERY DAY. THEY’RE OPEN. ERIC AND COURTNEY ARE JUST THE MOST BEAUTIFUL PEOPLE, AND THEY’RE SO DESERVING OF THIS AWARD. EVEN AFTER YEARS OF DINING HERE, THIS GROUP OF FRIENDS STILL CAN’T GET ENOUGH OF IT. IT’S NOT THE KIND OF PLACE THAT’S GOING TO GO OUT OF STYLE IN A COUPLE OF YEARS. THEIR MENU IS SOMETHING THAT IS ENDURING, AND ALSO JUST THE VIBE THAT YOU HAVE HERE, BUT IT ALL COMES BACK TO THE CREATIONS IN THE KITCHEN. THEY’VE BEEN VERY POPULAR. THEY GOT MAKING THEM JUST ABOUT EVERY DAY NOW, A REFLECTION OF FRENCH CUISINE. BE BIRTHDAY TO SEAT TWO, ONE PLATE AT A TIME. WE ARE A FRENCH BISTRO MOSTLY, BUT WE DO HAVE A LOT OF EASTERN EUROPEAN INFLUENCE ON OUR MENU. THAT COMES FROM MY HUSBAND’S LITHUANIAN HERITAGE. SO WE WORK THAT INTO OUR OUR FRENCH FOUNDATION, RESTAURANT AND CHEF NOMINEES WILL BE ANNOUNCED ON MARCH 31ST IN AUBURN. I’M ANAHITA JAFARY KCRA THREE NEWS. AND IN CASE YOU DIDN’T KNOW, THE JAMES BEARD AWARDS ARE CONSIDERED THE OSCARS OF THE FOOD INDUSTRY. PAST NOMINEES IN OUR AREA INCLUDE. FRANK FAT’S THE CO-OWNE

    Auburn’s Restaurant Josephine co-owners earn James Beard nomination

    Restaurant Josephine in Auburn, known for its French-inspired cuisine, has been named a 2026 James Beard Award semifinalist, bringing national recognition to co-owners Courtney McDonald and Eric Alexander.

    Updated: 10:27 PM PST Jan 23, 2026

    Editorial Standards ⓘ

    Restaurant Josephine in Auburn, celebrated for its French-inspired cuisine, has gained national attention as a 2026 James Beard Award semifinalist, highlighting the culinary talents of its co-owners.Courtney McDonald, co-owner of Restaurant Josephine, expressed her disbelief upon learning of the nomination. “I told Eric, my husband, I said, ‘Is this real?’ And then we googled it, and it was and so that’s how we found out,” she said.The news of the nomination has resonated throughout Auburn, with many customers expressing their excitement and support. Heather Mauel, a regular customer at the restaurant, said, “All of Auburn heard about the nomination.”Jessica Campbell, another customer, emphasized the significance of the recognition. “The James Beard nomination is such an honor, and I feel like they have earned it wholeheartedly,” she said.”Auburn is going crazy because they’re just the most deserving people,” Mauel added. “So humble and they’re here every day they’re open. Eric and Courtney are just the most beautiful people, and they’re so deserving of this award.”Despite years of dining at Restaurant Josephine, customers like Amber Pool continue to be drawn to its enduring menu and atmosphere. “It’s not the kind of place that’s going to go out of style in a couple of years. Their menu is something that is enduring, and also just the vibe that you have here, the decor, everything about it. We’re going to keep coming here. It’s not something that you’re going to expect to fizzle out anytime.” Pool said.The restaurant’s culinary creations, deeply rooted in French cuisine with Eastern European influences, remain a central attraction. “We are a French bistro, mostly, but we do have a lot of Eastern European influence on our menu. That comes from my husband’s Lithuanian heritage. So we work that into our French foundation,” McDonald said.The James Beard Awards, often referred to as the Oscars of the food industry, will announce the Restaurant and Chef nominees on March 31. Past nominees from the area include Paragary’s, Frank Fat’s, the co-owner of Binchoyaki, and the founder of Kru.See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel

    AUBURN, Calif. —

    Restaurant Josephine in Auburn, celebrated for its French-inspired cuisine, has gained national attention as a 2026 James Beard Award semifinalist, highlighting the culinary talents of its co-owners.

    Courtney McDonald, co-owner of Restaurant Josephine, expressed her disbelief upon learning of the nomination.

    “I told Eric, my husband, I said, ‘Is this real?’ And then we googled it, and it was and so that’s how we found out,” she said.

    The news of the nomination has resonated throughout Auburn, with many customers expressing their excitement and support.

    Heather Mauel, a regular customer at the restaurant, said, “All of Auburn heard about the nomination.”

    Jessica Campbell, another customer, emphasized the significance of the recognition.

    “The James Beard nomination is such an honor, and I feel like they have earned it wholeheartedly,” she said.

    “Auburn is going crazy because they’re just the most deserving people,” Mauel added. “So humble and they’re here every day they’re open. Eric and Courtney are just the most beautiful people, and they’re so deserving of this award.”

    Despite years of dining at Restaurant Josephine, customers like Amber Pool continue to be drawn to its enduring menu and atmosphere.

    “It’s not the kind of place that’s going to go out of style in a couple of years. Their menu is something that is enduring, and also just the vibe that you have here, the decor, everything about it. We’re going to keep coming here. It’s not something that you’re going to expect to fizzle out anytime.” Pool said.

    The restaurant’s culinary creations, deeply rooted in French cuisine with Eastern European influences, remain a central attraction.

    “We are a French bistro, mostly, but we do have a lot of Eastern European influence on our menu. That comes from my husband’s Lithuanian heritage. So we work that into our French foundation,” McDonald said.

    The James Beard Awards, often referred to as the Oscars of the food industry, will announce the Restaurant and Chef nominees on March 31. Past nominees from the area include Paragary’s, Frank Fat’s, the co-owner of Binchoyaki, and the founder of Kru.

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

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  • No retirement plans for ‘Terry,’ a 90-year-old waitress

    HAVERHILL — Ninety years young and still calling the shots, shuffling menus, and asking patrons if they need a refill.

    By Jonah Frangiosa | Staff Writer

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  • Brodie’s: A new experience at an old Peabody favorite

    PEABODY — After two years of being closed for a massive reconstruction, the new Brodie’s is open for business and ready to make Peabody Square a hospitality destination.

    Owner and Peabody native Michael Votto and his business partner Victoria Bizzozero have poured more than $6 million into the site. They’ve turned Brodie’s into a two-floor hub for dining and entertainment, and added 15 suites for small businesses and entrepreneurs to rent on floors three and four.


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    By Caroline Enos | Staff Writer

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  • Dunkin’ announces menu change

    Dunkin’ has officially signaled the arrival of the festive period by announcing its new holiday menu, which includes a range of new and returning seasonal food and drinks, and is set to launch in stores nationwide on Wednesday, November, 5. 

    Why It Matters

    The company’s annual holiday menu is a major event for Dunkin’ customers who, each year, eagerly anticipate which old favorites might be back and what exciting, new additions might be on the menu to try. 

    As an example of this level of fandom, one customer posted this on X just as the 2024 seasonal menu was announced: “1st day of the best month of the year. Dunkin’s holiday menu dropped.”

    What To Know

    Dunkin’, the largest coffee and doughnut chain in the United States, with over 14,000 locations worldwide, has announced five new festive items and the return of two classic fan-favorites for this year’s holiday season. The new menu items will be served in limited-edition packaging that’s illustrated with gingerbread-style Munchkins, which are storybook-style characters of Dunkin’ Munchkin donut holes, but are wearing seasonal outfits.

    Dunkin’s new holiday-inspired additions 

    Cookie Butter Cloud Latte: This is an iced espresso drink that incorporates brown sugar and baked cookie flavors. It’s topped with cold cookie butter foam and finished with cookie crumbles.

    Berry Sangria Refresher: This is Dunkin’s first holiday-themed refresher drink, which is designed to taste like a festive punch that combines red berry flavors with the customer’s choice of green tea, black tea, lemonade, or sparkling water.

    Raspberry Striped Croissant: This is an all-butter croissant with a raspberry fruit filling and ribbons of raspberry baked into the croissant dough.

    Ultimate Bacon Jam Breakfast Sandwich: This is a new savory croissant that’s filled with bacon, white cheddar cheese, a fried egg, and all-new sweet-meets-savory bacon jam.

    Bacon Jam Grilled Cheese: This is a piece of sourdough toast topped with bacon strips, melted white cheddar and American cheese, and all-new sweet-meets-savory bacon jam.

    Dunkin’s returning festive favorites 

    Peppermint Mocha: This classic drink combines mocha and peppermint flavors with coffee, and comes in iced and hot versions.

    Toasted White Chocolate Signature Latte: This is a hot or iced toasted white chocolate-flavored latte that’s topped with whipped cream and a caramel and cinnamon sugar, designed to taste like a crème brûlée.

    Dunkin’ will also run its annual “Joy in Childhood Foundation Give Joy fundraiser” from November 5 to November 30. A $1 donation will reward customers with a coupon for a $1 Medium Hot Coffee, and a $16 donation will get them a special-edition Dunkin’ x BARK Chocolate Frosted Sprinkle or Cold Brew dog toy, with all proceeds going toward children who are hungry or ill.

    What People Are Saying

    According to the official press release, “The holiday magic at Dunkin’ is just beginning, with more exciting news brewing in the weeks ahead.”

    Food reviewer Snackolator said on X: “I am READY for the holiday magic and Dunkin’ is bringing it with a new Cookie Butter Cloud Latte, Wicked Collab, and more! Check out the menu that drops Nov 5th and Christmas donuts arriving Dec 3rd.”

    What Happens Next

    The 2025 holiday menu will launch in Dunkin’ locations on November 5 and is expected to remain available until the end of the holiday season, subject to product availability. If customers want to stay updated with new seasonal incentives and menu changes, Dunkin’ advises them to subscribe to the Dunkin’ blog.

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  • Chipotle announces major menu change

    Chipotle fans will be making a game plan after the Mexican chain announced the temporary return of a popular dish to celebrate football season.

    The restaurant’s Carne Asada—its most searched-for item—will be served up across the U.S. and Canada from Thursday.

    But it will only be available for “a limited time,” the brand said, without revealing exactly when the dish will vanish from menus again.

    A Chipotle restaurant stands pictured in the Bronx on April 23, 2025, in New York City.

    Spencer Platt/Getty Images

    Why It Matters

    Chipotle’s version of Carne Asada, a dish that it describes as “featuring tender, juicy cuts of freshly grilled steak, finished with fresh lime and cilantro,” has been around before. And it proved popular with diners previously, the chain said, noting that “according to Google search history, Carne Asada was Chipotle’s most-searched menu item and the second-most searched limited time offering among all national restaurant brands.”

    Chipotle was launched three decades ago and, by last year, had grown to more than 3,700 restaurants worldwide, according to the number-crunching website Statista. It is believed to serve up to a million Americans each year.

    What To Know

    The Carne Asada comeback was announced in a statement on Tuesday by the company, which suggested it had been brought back after popular demand.

    “Chipotle Mexican Grill today announced that Carne Asada will return in the U.S. and Canada on Thursday, September 4 for a limited time after continued fanfare from guests,” the statement said. “Chipotle’s Carne Asada was Chipotle’s most-searched limited time offer on Google in 2024 and the second-most searched limited time offer among all national restaurant brands. [It was] originally introduced in 2019, and this launch marks the fourth time it returns to Chipotle’s menu.”

    The dish is “Keto and Paleo friendly,” the release added, for diners following those particular diets.

    The menu has been updated to mark the U.S. football season, with the National Football League kicking off this month and running until early January.

    What People Are Saying

    Chipotle President and Chief Brand Officer Chris Brandt said: “Our Carne Asada is an elevated, chef-driven recipe that attracts new guests, reignites our Chipotle Rewards members and excites our restaurant teams. The protein’s rich flavor profile is the perfect pairing for any gameday whether you’re watching marquee matchups from home or tailgating at the stadium.”

    The vice president of culinary at Chipotle, Nevielle Panthaky, recommends adding salsas to the dish. “The roasted chili-corn salsa adds a beautiful pop of sweetness, while the tomato salsa brings a burst of freshness that pairs perfectly with the savory and tangy notes of our juicy, tender Carne Asada,” he said. “It simply can’t be beat.”

    What Happens Next

    The Carne Asada will be available in Chipotle outlets from Thursday. But fans may want to hurry to buy the dish since the company has not revealed how long the limited-run promotion will last.

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  • Top 2025 Flavor & Trend Predictions


    Online, November 25, 2024 (Newswire.com)
    –
    John Koch, Founder of Koch Associates, has unveiled his annual predictions for five emerging trends set to influence food and beverage menus in 2025 and beyond. With over 25 years of experience in tracking and producing flavor and trend forecasts, Koch offers invaluable insights into the trends that will shape restaurant operations in the coming year.

    Flavor Bombs
    Next-level flavors will dominate 2025 menus, focusing on sweet and spicy sensations, intense heat, and umami-rich foods. The blend of sweetness and spiciness, cheekily dubbed “swicy” (yes, really), will create layered taste experiences with combinations like spicy honey and chili-infused confections. Consumers will crave intense spice with ghost peppers and habaneros, pushing flavor boundaries. Umami-rich ingredients like soy sauce, mushrooms, and black garlic will enhance savory depth, providing adventurous, complex flavors that keep diners coming back.

    Diving Deeper into Global Flavors
    The global flavor trend for 2025 blends international cuisines with lesser-known regional dishes, offering diners a rich and culturally diverse taste experience. Expect to see a mix of bold flavors from around the world, such as South Asian spices, Caribbean ingredients, and Mediterranean herbs, all coming together to create exciting and innovative dishes. This trend caters to both adventurous palates and those who enjoy a global culinary landscape, making every meal a mini travelogue.

    Tropical Storm
    The tropical trend is making waves across multiple categories, especially in the food and beverage industry. Vibrant flavors like pineapple, dragon fruit, guava, coconut curry, and Caribbean spices are transforming everyday dishes into unique culinary experiences. This trend extends beyond food, with tropical prints and vibrant colors influencing fashion, home decor, and even music, where reggaeton chileno and Latin Afrobeats are gaining popularity. Infusing various aspects of life with an exotic vibe, the tropical trend brings a splash of excitement and a taste of the islands into our daily routines.

    Snack Culture: Revolutionizing Restaurants One Bite at a Time
    In 2025, snacking will become a priority, focusing on innovative and convenient options. This trend is taking the restaurant industry by storm, from fancy establishments to cozy local spots. Restaurants are now offering a smorgasbord of smaller, high-quality dishes and in some cases, mini cocktails. Think amuse-bouche, bite-size starters, dumplings, tapas and two-sip cocktails – delicious tastes that double as snacks or mini meals.

    Specialty Beverages
    Creative and refreshing non-alcoholic drinks will be in even stronger demand. The category of non-alcoholic beverages that includes flavored lemonades, iced teas, boba drinks, refreshers, dirty sodas and similar drinks is often referred to as “specialty beverages”, “hybrid beverages” or “refreshment beverages”. These terms encompass a wide range of drinks that are typically crafted to offer unique flavors and refreshing experiences, often incorporating fruit flavors, teas, and other innovative ingredients.

    END

    Source: Koch Associates

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  • An Agave Lounge With a Mexican Tasting Menu Will Come to Wicker Park

    An Agave Lounge With a Mexican Tasting Menu Will Come to Wicker Park

    An agave lounge with a six-course small bites menu paired with cocktails should debut later this month in Wicker Park. Botánero is from chef and partner Yanitzin “Yani” Sanchez and partner Richard Vallejo. It’s replacing Caspian, a casual Mediterranean restaurant at 1413 N. Ashland Avenue, according to a news release.

    Botánero’s special tasting menu will be offered on Wednesdays, kicking off on October 23. There will be two seatings daily and reservations will be taken via Tock. Besides the tasting menu look for tamales, quesadillas, and tlayudas made with tortillas derived from heirloom corn from Mexico.

    Typically served at bars with drinks, botanas are small plates, kind of a Mexican counterpart to Spanish tapas. Ownership hopes the taco de negro asada with prime beef ribeye, queso asadero, mojo negro, onion-cilantro gremolata, and roasted marrow bone becomes a signature.

    Weekend brunch should include a bottomless option for unlimited house margaritas, micheladas, mimosas, and spritzers.

    Chef Yani and Vallejo are frequent collaborators. They teamed on Taquizo, a casual taqueria that opened in 2022 and has since closed in Wicker Park. Taquizo was a reboot of Las Palmas. There are also two shuttered suburban Mexican spots: Mercado Cocina in suburban Glenview and Cine in Hinsdale.

    Sanchez’s credits also include Sabor Saveur in Wicker Park. That space would become Takito, and she continued as a consultant for the burgeoning group that expanded into West Loop and Lincoln Park.

    While not the sole focus of Botánero, Mexican tasting menus are still a rarity in Chicago, with Topolobampo and Tzuco in River North being the most prominent. In recent years, taco-tasting menus at places like Cariño and Taqueria Chingon have soared.

    Botánero, 1413 W. Ashland Avenue, planned for an October opening; Wednesday tasting menu launches on October 23, brunch launches on November 9.

    Ashok Selvam

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  • Weekly Menu Plan – Sep. 16 to Sep. 22 – Oh Sweet Basil

    Weekly Menu Plan – Sep. 16 to Sep. 22 – Oh Sweet Basil

    This week’s menu plan includes two of our favorite tomato recipes to use up all those yummy garden tomatoes! It is one of the best times of year! I make the tomato basil soup in bulk and freeze if for the whole year. It is so dang good! Enjoy!

    Sweet Basil

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  • Weekly Menu Plan – Sep. 9 to Sep. 15 – Oh Sweet Basil

    Weekly Menu Plan – Sep. 9 to Sep. 15 – Oh Sweet Basil

    Hello friends!We’re Cade and Carrian


    We’re here to dare to be different, to create happy homes like we all craved when we dreamed of growing up with a family of our own. Our mission is to connect with people just like you through sharing stories and good fresh food.

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    Sweet Basil

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  • Weekly Menu Plan – Aug. 26 to Sep. 1 – Oh Sweet Basil

    Weekly Menu Plan – Aug. 26 to Sep. 1 – Oh Sweet Basil

    Hello friends!We’re Cade and Carrian


    We’re here to dare to be different, to create happy homes like we all craved when we dreamed of growing up with a family of our own. Our mission is to connect with people just like you through sharing stories and good fresh food.

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    Sweet Basil

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  • Weekly Menu Plan – May 6 to May 12 – Oh Sweet Basil

    Weekly Menu Plan – May 6 to May 12 – Oh Sweet Basil

    Hello friends!We’re Cade and Carrian


    We’re here to dare to be different, to create happy homes like we all craved when we dreamed of growing up with a family of our own. Our mission is to connect with people just like you through sharing stories and good fresh food.

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    Sweet Basil

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  • Would you eat a cicada salad? The monstrous little noisemakers descend on a New Orleans menu

    Would you eat a cicada salad? The monstrous little noisemakers descend on a New Orleans menu

    Would you eat a cicada salad? The monstrous little noisemakers descend on a New Orleans menu

    As the nation prepares for trillions of red-eyed bugs known as periodical cicadas to emerge, it’s worth noting that they’re not just annoying, noisy pests — if prepared properly, they can also be tasty to eat. Blocks away from such French Quarter fine-dining stalwarts as Antoine’s and Brennan’s, the Audubon Insectarium in New Orleans has long served up an array of alternative, insect-based treats at its “Bug Appetit” cafe overlooking the Mississippi River. “Cinnamon Bug Crunch,” chili-fried waxworms, and crispy, cajun-spiced crickets are among the menu items.Video above: Get a look at some of the menu items and hear from the “bug chef.”Periodical cicadas stay buried for years, until they surface and take over a landscape. Depending on the variety, the emergence happens every 13 or 17 years. This year two groups are expected to emerge soon, averaging around 1 million per acre over hundreds of millions of acres across parts of 16 states in the Midwest and South.They emerge when the ground warms to 64 degrees, which is happening earlier than it used to because of climate change, entomologists said. The bugs are brown at first but darken as they mature.Recently, Zack Lemann, the Insectarium’s curator of animal collections, has been working up cicada dishes that may become part of the menu. He donned a chef’s smock this week to show a couple of them off, including a green salad with apple, almonds, blueberry vinaigrette — and roasted cicadas. Fried cicada nymphs were dressed on top with a warm mixture of creole mustard and soy sauce.”I do dragonflies in a similar manner,” Lemann said as he used tweezers to plop nymphs into a container of flour before cooking them in hot oil. Depending on the type and the way they are prepared, cooked cicadas taste similar to toasted seeds or nuts. The Insectarium isn’t the first to promote the idea of eating them. Over the years, they have appeared on a smattering of menus and in cookbooks, including titles like “Cicada-Licious” from the University of Maryland in 2004.”Every culture has things that they love to eat and, maybe, things that are taboo or things that people just sort of, wrinkle their nose and frown their brow at,” Lemann said. “And there’s no reason to do that with insects when you look at the nutritional value, their quality on the plate, how they taste, the environmental benefits of harvesting insects instead of dealing with livestock.”Lemann has been working to make sure the Bug Appetit cafe has legal clearance to serve wild-caught cicadas while he works on lining up sources for the bugs. He expects this spring’s unusual emergence of two huge broods of cicadas to heighten interest in insects in general, and in the Insectarium — even though the affected area doesn’t include southeast Louisiana.”I can’t imagine, given the fact that periodical cicadas are national news, that we won’t have guests both local and from outside New Orleans, asking us about that,” said Lemann. “Which is another reason I hope to have enough to serve it at least a few times to people.”

    NEW ORLEANS —

    As the nation prepares for trillions of red-eyed bugs known as periodical cicadas to emerge, it’s worth noting that they’re not just annoying, noisy pests — if prepared properly, they can also be tasty to eat.

    Blocks away from such French Quarter fine-dining stalwarts as Antoine’s and Brennan’s, the Audubon Insectarium in New Orleans has long served up an array of alternative, insect-based treats at its “Bug Appetit” cafe overlooking the Mississippi River. “Cinnamon Bug Crunch,” chili-fried waxworms, and crispy, cajun-spiced crickets are among the menu items.

    Video above: Get a look at some of the menu items and hear from the “bug chef.”

    Periodical cicadas stay buried for years, until they surface and take over a landscape. Depending on the variety, the emergence happens every 13 or 17 years. This year two groups are expected to emerge soon, averaging around 1 million per acre over hundreds of millions of acres across parts of 16 states in the Midwest and South.

    They emerge when the ground warms to 64 degrees, which is happening earlier than it used to because of climate change, entomologists said. The bugs are brown at first but darken as they mature.

    Recently, Zack Lemann, the Insectarium’s curator of animal collections, has been working up cicada dishes that may become part of the menu. He donned a chef’s smock this week to show a couple of them off, including a green salad with apple, almonds, blueberry vinaigrette — and roasted cicadas. Fried cicada nymphs were dressed on top with a warm mixture of creole mustard and soy sauce.

    “I do dragonflies in a similar manner,” Lemann said as he used tweezers to plop nymphs into a container of flour before cooking them in hot oil.

    Depending on the type and the way they are prepared, cooked cicadas taste similar to toasted seeds or nuts. The Insectarium isn’t the first to promote the idea of eating them. Over the years, they have appeared on a smattering of menus and in cookbooks, including titles like “Cicada-Licious” from the University of Maryland in 2004.

    “Every culture has things that they love to eat and, maybe, things that are taboo or things that people just sort of, wrinkle their nose and frown their brow at,” Lemann said. “And there’s no reason to do that with insects when you look at the nutritional value, their quality on the plate, how they taste, the environmental benefits of harvesting insects instead of dealing with livestock.”

    Lemann has been working to make sure the Bug Appetit cafe has legal clearance to serve wild-caught cicadas while he works on lining up sources for the bugs. He expects this spring’s unusual emergence of two huge broods of cicadas to heighten interest in insects in general, and in the Insectarium — even though the affected area doesn’t include southeast Louisiana.

    “I can’t imagine, given the fact that periodical cicadas are national news, that we won’t have guests both local and from outside New Orleans, asking us about that,” said Lemann. “Which is another reason I hope to have enough to serve it at least a few times to people.”

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  • Weekly Menu Plan – Apr. 15 to Apr. 21 – Oh Sweet Basil

    Weekly Menu Plan – Apr. 15 to Apr. 21 – Oh Sweet Basil

    Hello friends!We’re Cade and Carrian


    We’re here to dare to be different, to create happy homes like we all craved when we dreamed of growing up with a family of our own. Our mission is to connect with people just like you through sharing stories and good fresh food.

    Read more

    Sweet Basil

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  • Chick-fil-A launches new seasonal drinks in time for spring. When can you try them?

    Chick-fil-A launches new seasonal drinks in time for spring. When can you try them?

    Chick-fil-A fans can try the restaurant’s new line of seasonal beverages, launching this month.

    Chick-fil-A fans can try the restaurant’s new line of seasonal beverages, launching this month.

    Photo by Chick-fil-A

    Chick-fil-A is celebrating spring with a new line of seasonal drinks.

    Starting Monday, April 8, customers can try the new cherry berry Sunjoy at Chick-fil-A restaurants nationwide, according to the Atlanta-based chicken chain.

    The beverage lineup also includes:

    • Cherry berry lemonade
    • Cherry berry iced tea
    • Cherry berry frosted lemonade

    It’s the fifth iteration of Chick-fil-A’s popular Sunjoy drink and features a mix of cherry, blueberry and cranberry flavors, the restaurant said in a news release.

    Previous versions included white peach, mango passion, cloudberry and watermelon mint flavors.

    “Our Guests have always enjoyed both cherry and berry flavors, especially during the Spring season,” Chick-fil-A Chef Christy Cook said in the release. “We wanted to explore how to deliver that burst of fruit flavor they love, in a way that is unique to Chick-fil-A.”

    The cherry berry beverages will be available for a limited time, though Chick-fil-A didn’t say for how long. Pricing information wasn’t immediately available.

    The drinks aren’t the only new offerings joining the restaurant’s menu.

    The chicken chain is also testing a new pretzel cheddar club sandwich exclusively in Raleigh, North Carolina, according to the release.

    “With innovation and Guest variety top-of-mind, Chick-fil-A regularly utilizes feedback from culinary tests when deciding whether a new offering will be available nationwide in the future,” the restaurant said.

    Find your nearest Chick-fil-A here.

    Tanasia is a national Real-Time reporter based in Atlanta covering news across Georgia, Mississippi and the Southeast. Her sub-beat is retail and consumer news. She’s an alumna of Kennesaw State University and joined McClatchy in 2020.

    Tanasia Kenney

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  • KFC is putting a spin on fan-favorite menu item. Here’s when you can try it

    KFC is putting a spin on fan-favorite menu item. Here’s when you can try it

    KFC is expanding its menu with two new offerings, available April 1.

    KFC is expanding its menu with two new offerings, available April 1.


    PATRICK L.PFISTER .

    Photo by Yum Brands

    A KFC fan favorite is getting a twist, and a new dessert is coming to U.S. menus.

    KFC’s saucy nuggets are a spin on the restaurant’s original hand-breaded nuggets and will appear alongside the new apple pie poppers starting Monday, April 1, according to the Kentucky-based chicken chain.

    For $5.99, customers can get 10 nuggets in one of five flavors:

    • Honey sriracha
    • Korean BBQ
    • Sticky chicky sweet n’ sour
    • Nashville hot
    • Georgia gold

    KFC’s new saucy nuggets are available in five flavors, including returning favorites Georgia Gold and Nashville Hot.
    KFC’s new saucy nuggets are available in five flavors, including returning favorites Georgia Gold and Nashville Hot. Photo by KFC

    Those looking for something sweet can try the apple pie poppers, made with apple pie filling “wrapped in a buttery and flaky crust,” according to a product description.

    The new additions come a month after KFC launched the “chizza,” a mashup of fried chicken and pizza, in the U.S. for a limited time. It first debuted in the Philippines in 2015 and soon became an “international hit,” according to the restaurant chain.

    Additional information wasn’t available.

    Find your nearest KFC here.

    Tanasia is a national Real-Time reporter based in Atlanta covering news across Georgia, Mississippi and the Southeast. Her sub-beat is retail and consumer news. She’s an alumna of Kennesaw State University and joined McClatchy in 2020.

    Tanasia Kenney

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  • A 30-Year-Old Menu In Windows Was Meant To Be Temporary, Actually

    A 30-Year-Old Menu In Windows Was Meant To Be Temporary, Actually

    It turns out that a small but useful menu inside your modern Windows PC was designed and built in one day in 1994. It was meant to be a temporary stopgap until something better was created to replace it. That never happened, and now, 30 years later, the guy behind that original menu has revealed the story behind it.

    Princess Peach’s Leading Role And More New Releases

    If you’ve used a Windows PC in the last 20+ years and had to format a storage drive, you’ve likely encountered the “Format Disk” menu box. It’s a nondescript, simple, barebones, but totally usable menu that lets you reformat drives using different options. The various options are laid out vertically and use drop-down menus. There’s also a start and close option and…uh, that’s it. And this functional but basic menu hasn’t changed in over three decades, according to longtime Microsoft programmer Dave Plummer.

    On March 24, Plummer posted a lengthy but interesting tweet explaining the history behind the Format dialog box and why it looks like that and has those features laid out in that vertical manner. According to Plummer, he wrote up the design of this Format menu on a rainy Thursday morning at Microsoft back in late 1994. The famed programmer says he and the team were at the time porting a “bajillion” lines of Windows 95 user interface code to Windows NT. When it came time to create a UI for Windows NT’s Format feature, the two operating systems were just “different enough” that Plummer had to come up with some new, custom UI.

    “I got out a piece of paper and wrote down all the options and choices you could make with respect to formatting a disk, like file system, label, cluster size, compression, encryption, and so on,” explained Plummer in his tweet.

    “Then I busted out VC++2.0 and used the Resource Editor to lay out a simple vertical stack of all the choices you had to make, in the approximate order you had to make. It wasn’t elegant, but it would do until the elegant UI arrived.”

    Here’s the thing: That better, “elegant” UI option never arrived. 30 years later, Plummer says the dialog option seen in modern Windows is still the same one he designed and created on that day in 1994. “Be careful about checking in ‘temporary’ solutions,” added Plummer.

    What’s funny is even a lack of consistency in the menu’s colons—some options have them, others don’t—was kept in the final version and remains in the Format Disk box to this very day. However, Plummer hinted (jokingly) in a follow-up reply that this “bug” might finally get fixed. (Oddly, the colon consistently is correct in the German version of Windows 11. Huh!)

    Oh, and according to Plummer, he was the one who decided on constraining the format size of a FAT volume to 32GB. And that decision was a totally “arbitrary choice” he made that same rainy morning.

    “So remember… there are no ‘temporary’ check-ins,” concluded Plummer.

    .

    Zack Zwiezen

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  • Wendy’s says it has no plans to raise prices during the busiest times at its restaurants

    Wendy’s says it has no plans to raise prices during the busiest times at its restaurants

    Wednesday, February 28, 2024 4:05PM

    ABC7 Eyewitness News

    ABC7 Eyewitness NewsStream Southern California’s News Leader and Original Shows 24/7

    Wendy’s says that it has no plans to increase prices during the busiest times at its restaurants.

    The burger chain clarified its stance on how it will approach pricing after various media reports said that the company was looking to test having the prices of its menu items fluctuate throughout the day based on demand.

    “Wendy’s will not implement surge pricing, which is the practice of raising prices when demand is highest. We didn’t use that phrase, nor do we plan to implement that practice,” the company said late Tuesday in a prepared statement.

    Wendy’s Co. plans to invest about $20 million to launch digital menu boards at all of its U.S. company-run restaurants by the end of 2025. It also plans to invest approximately $10 million over the next two years to support digital menu enhancements globally.

    Wendy’s said that its digital menu boards “could allow us to change the menu offerings at different times of day and offer discounts and value offers to our customers more easily, particularly in the slower times of day.”

    Copyright © 2024 by The Associated Press. All Rights Reserved.

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  • Persecution, Worried Conservatives, And More: This Week In Local News February 24, 2024

    Persecution, Worried Conservatives, And More: This Week In Local News February 24, 2024

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  • Weekly Menu Plan – Feb. 19 to 25 – Oh Sweet Basil

    Weekly Menu Plan – Feb. 19 to 25 – Oh Sweet Basil

    Hello friends!We’re Cade and Carrian


    We’re here to dare to be different, to create happy homes like we all craved when we dreamed of growing up with a family of our own. Our mission is to connect with people just like you through sharing stories and good fresh food.

    Read more

    Sweet Basil

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  • Weekly Menu Plan – Feb. 12 to 18 – Oh Sweet Basil

    Weekly Menu Plan – Feb. 12 to 18 – Oh Sweet Basil


    Hello friends!We’re Cade and Carrian


    We’re here to dare to be different, to create happy homes like we all craved when we dreamed of growing up with a family of our own. Our mission is to connect with people just like you through sharing stories and good fresh food.

    Read more



    Sweet Basil

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