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September 20, 2017 |

Archive for » September 20th, 2017«

U-Haul van loaded with couple’s belongings stolen in Abbotsford, found empty in Surrey – Surrey Now

A young couple moving to Vancouver from Moncton, N.B., lost nearly all their possessions when their U-Haul cube van was stolen last week, police say.

Abbotsford Police say the cube van was reported stolen at 5 a.m. on the morning of Sept. 12 from a park-and-ride lot at Lonzo Road and Sumas Way in Abbotsford. The Ford E-450 van was loaded with the possessions of a couple moving to Vancouver for job and educational opportunities.

The van was found the next day in the parking lot of the South Surrey Recreation Centre, but it had been emptied of all its contents, including household furnishings, clothing, kitchen appliances, wedding gifts and momentos, books, electronics, a bass guitar and accessories, along with a quilt and handmade tool box with “tremendous sentimental value.”

Anyone with information on the theft should contact police at 604-859-5225, or by text at 222973 (abbypd). Those wishing to remain anonymous can call Crime Stoppers at 1-800-222-8477.

Watch for more.

 

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You can tailgate and help the planet

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Times of Acadiana

If you ask me what my favorite season is, I would absolutely say autumn. From the color palette to the slightly cooler temperatures, I love all of it. And I especially love that autumn brings football season!

But even more than the game itself, I look forward to the tailgating, especially when it comes to my alma mater — the Ragin Cajuns! Louisiana truly embraces the spirit of tailgating, and it adds to the big event that is each football game, whether college. The spots are reserved, the food is prepared, the drinks are flowing, and the children are playing games. Okay, the adults too, probably.

But tailgating and watching football games can leave behind a lot of trash, so do your part to reduce your waste. Even if you’re hosting Game Day at your house, these are a few tips you can follow to be a little more eco-friendly!

Recycling bins are available at both UL and LSU games — use them! Make sure not to throw anything contaminated with food into a recycling bin, or everything will then be trashed.

Cans are recyclable, and glass bottles are not, so remember that when you’re shopping for beverages. For mixed drinks or soft drinks, choose reusable plastic, acrylic, or regular glassware, instead of single-use Solo or foam cups. 

Pack drinks in reusable ice chests instead of Styrofoam coolers, and food in reusable containers instead of the single-use foil pans.

Dinnerware and utensils are the most common items thrown away at gatherings, so if you have a smaller gathering, pack lightweight reusable plates and utensils.

If you still prefer to go the disposable dinnerware route, choose disposable plates/utensils that are made with recycled content. Many grocery stores carry options with that contain a percentage of recycled material. You can also find plates or bowls made with plant-based materials, bagasse (a sugarcane by-product), or compostable materials. (However, these items may only be compostable in a commercial facility.) Always skip the Styrofoam — it will never go away!

Use cloth napkins instead of paper, and throw them in the wash after the game. Use koozies so you don’t have to resort to paper towels or napkins. 

When you’re inside the stadium, keep all of your concession waste and throw it away as you leave. 

Another way to be eco-friendly? Leave your car at home! Traffic is a mess and parking is already a hassle, so carpool with others, ride your bike (my personal game day transportation mode) or arrange to get dropped off.

Don’t forget that UL has implemented the clear bag policy for all sporting events, and one way to be eco-friendly about it is to borrow one from a friend or relative.

For game days at home, provide your guests with easy access to a trash can and a recycling bin. Keep them next to each other and clearly mark what is accepted in the recycling bin. Don’t make them guess or work extra to recycle.

Have leftovers? Use reusable containers to package everything up. If you’re a guest, bring your own container for leftovers.

So, if you’re going to a football game this season (for any team!), I challenge you to leave no trash behind! If you use it, you dispose of it. Don’t leave it in the stands. 

Lafayette native Caitlin Sonnier Russo is the bike-riding, compulsive litter-collecting, yoga-obsessed green blogger behind EcoCajun.com.

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Try local favorites when dining during JMU’s Family Weekend

JMU’s Family Weekend is quickly approaching. It’s time to forget about your meal plan for a weekend and treat your families to some of the best restaurants in Harrisonburg. Here are five of the most mouthwatering places to eat around town.

Breakfast Brunch – The Little Grill Collective

Located off North Main Street, the Little Grill Collective is a worker-owned restaurant that prides itself on its sustainability and variety of vegetarian and vegan items. When you walk into this small gem, you’re almost immediately hit with the smell of homemade breakfast items and are greeted with smiling faces. Some delectable breakfast items include Huevos Rancheros, a savory dish consisting of over-easy eggs topped with vegetarian chili and a side of beans and rice. For a sweeter option, they serve a variety of pancakes. The Blue Monkey pancakes are a local favorite. The pancakes are buttermilk based and filled with blueberries and bananas, plus you can get real maple syrup for a dollar extra. Although the restaurant’s closed on Mondays, it’s open most days from 11 a.m. to 3 p.m.

Lunch – Greens Grains Cafe

Founded in Harrisonburg, Greens Grains Cafe is a healthy lunch option for visitors that’s located right off campus on Port Republic Road. It focuses on creating fresh salads, soups and sandwiches where most items are locally sourced. Greens Grains Cafe has a Panera Bread-esque feel with its pick-two option for people who have a hard time deciding which items to try. Its refreshing Strawberry Sensation salad, a spring mix tossed with chicken, goat cheese, strawberries, mandarin oranges, pecans and dried cranberries, pairs perfectly with its Turkey Melt, a turkey and bacon sandwich with dried cranberries, cheddar, and Thousand Island dressing on multigrain bread. Among that, it serves coffee for a perfect midday pick-me-up. Greens Grains Cafe is also quite conscious of those with dietary restrictions, including menu items that are vegetarian, vegan and gluten-free.

Dinner – Food.Bar.Food (Global Comfort)  / O’Neill’s (American Comfort)

If you’re craving something different than the traditional dinner options downtown, Food.Bar.Food. is the perfect place. Its slogan is “global comfort food” and it includes culturally specific food options like thai curry noodles, a heaping portion of rice noodles with coconut red thai curry, chicken and shrimp, squash, green beans and cherry tomatoes. Food.Bar.Food also has more classic, American-style options such as the seared salmon and grass-fed beef burgers. As the restaurant suggests, it specializes in drinks, including its signature cocktails and non-alcoholic mocktails. Overall, it definitely embodies its slogan with its stunning atmosphere and comforting food items.

O’Neill’s Grill is an American-style restaurant just a mile from JMU’s campus on University Boulevard. Like many of the other local food places in Harrisonburg, it uses fresh, local ingredients. Not only that, it also smokes its own meat, cuts its own fries and hand makes its own sauces. It has plenty of classic menu items, including its savory burgers, pulled pork and mac-and-cheese skillets. O’Neill’s warm atmosphere is perfect for family time, especially when it’s shared over a cookie skillet — a warm, chocolate-chip cookie drizzled with hot fudge, whipped cream and scoops of ice cream on top. Plus, it’s open until 2 a.m. Monday through Saturday for late-night food runs.

Dessert – Peace, Love, and Little Donuts


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The small doughnut shop located off of Port Republic Road offers a wide variety of flavors, including apple pie, “John Lemon” and almond joy.

 


Loren Probish | The Breeze

Peace, Love, and Little Donuts is a fairly new, ’70s inspired doughnut shop located right near Greens and Grains Cafe on Port Republic Road. Although the doughnut shop is a franchise, it’s far from basic. They bake their adorably small doughnuts fresh. The doughnuts are kept warm and made to order right in front of you. It has classic flavors, such as cinnamon sugar and vanilla, but it also has “psychedelic flavors” like maple bacon, apple pie and raspberry lemonade. As an added bonus, they also give you a free cinnamon sugar donut if it’s your first time visiting.

Even if you can’t make it to these restaurants during Family Weekend, all of these local spots are open throughout the year.

Contact Leeyah Jackson at jacksold@dukes.jmu.edu. For more on the culture, arts and lifestyle of the JMU and Harrisonburg communities, follow the culture desk on Twitter @Breeze_Culture.

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Get A Bunch Of Pots, Pans And Utensils For Not A Bunch Of Money

Presumably, you or someone in your household cooks. If that’s the case, as it is for almost everyone, then you need certainly need a bunch of cookware. You know, like pots and pans and stuff. And should you find yourself without the necessary equipment, you’ll find how expensive these items are regularly priced. (Just ask any young adult moving into a dorm room or first apartment).

That doesn’t have to be the case, if you know where to look. This popular 15-piece cookware set is currently 49 percent off. So instead of $90, it will only cost you $46. Much, much more reasonable.

You can save $52 on this cookware set (Photo via Amazon)

You can save $44 on this cookware set (Photo via Amazon)

Vremi 15-Piece Nonstick Cookware Set on sale for $37.99

Like I said, this set is popular: Nearly 70 percent of the 1,794 customers who reviewed it gave it 5 out of 5 stars.

Furthermore, it really does come with every basic item a cook ever needs in the kitchen: two saucepans with lids, two dutch ovens with lids, two frypans and five nonstick cooking utensils. All for three bucks a piece.

This popular cookware set is over half off (Photo via Amazon)

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Costa Nova, Tortu Partner On Riviera Dinnerware Collection

Costa Nova has partnered with flower designer Christian Tortu for a new tabletop collection called Riviera.

The Riviera dinnerware collection is said to draw inspiration from the famous French and Italian region of the same name. The new collection features a full dinner set and decorative pieces, with mix and match shapes and colors of the landscape inspiration.

Drawing on pure, natural and floral inspired design elements, Tortu’s accessories for the home are “designed to bring happiness and make everyday life a little sweeter and more beautiful,” the company said. Tortu is known for his “floral scenography” at events such as for Chanel, Dior and Valentino.

Costa Nova stoneware is handcrafted in the small fishing village of the brand’s namesake in Portugal. The dinnerware is said to be chip-resistant and is oven, freezer and dishwasher safe. The stoneware withstands temperatures up to 475 degrees Fahrenheit, the company said.

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An Investment in Iron

Jerry Don is one of 220 employees who make cast iron skillets and an array of accompanying products at Lodge Manufacturing in South Pittsburg, Tennessee. His grandfather, John King, started working at Lodge in the 1930s. Jerry Don’s father, Albert, worked there. Three of Jerry Don’s uncles worked there. Jerry Don’s brother worked there.

Lodge itself is a family business, now in the hands of the fourth generation of Lodges and Kellermanns. Dating to 1896, it is the oldest family-owned cookware company in America.

Jerry Don King took a job at Lodge immediately after graduating from South Pittsburg High School, and he has spent his entire working life with the company, nearly 40 years. He says the company owners told him that if he planned to stay on at Lodge, he should learn about everything in the plant, a little at a time. He took the advice.

“I picked up welding when I got a chance,” he says. “The same with the cutting torch. I’ve gone from packing to finishing to the foundry.”

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Working at Lodge means constant learning. While the iconic cast iron skillet remains the centerpiece of the business, the product line has expanded greatly over the years, says Mark Kelly, PR and Advertising Manager for Lodge. A former newspaper and magazine editor, Mark has been a cast-iron fan all his life. His grandparents’ Dutch oven, given to them as a wedding present in 1918, is still in use.

Lodge Manufacturing was started by an Englishman, Joseph Lodge, who walked from Chattanooga to South Pittsburg, some 30 miles, in search of a place to locate a foundry.

“Joseph Lodge always said there are a thousand ways to make cast iron wrong and only one way to do it right,” says Mark, who describes what takes place in the foundry as “Middle Ages technology,” automated. From the pouring of the molten metal to the packing of the product, the entire process now takes about 90 minutes, and the foundry’s capacity ranges from 800 to 1,600 pieces per hour.

Like most every industry, the making of cast iron has its own language. Buckets are bulls. Each pour of molten metal is a charge. A key to the whole process, though, is simply sand. “It’s ancient technology,” Mark says.

Sand can withstand the intense heat of the liquid iron, which is poured into molds at temperatures between 2,480 and 2,520 degrees. Vibrating, cleaning, tumbling, and blasting with fine steel shot removes any excess sand. The sand itself and the steel shot are all recycled. Scrap steel and cast iron are recycled as well.

“We recycle virtually everything,” Mark says. “Foundries have always been sustainable. “We use that sand over and over, and then it goes to line landfills, ponds, and into mortar for bricks.”

The company started seasoning its products in 2002, and by 2007, all Lodge products were leaving the foundry in seasoned form.

Mark Kelly compares the seasoning to what goes on in a car wash. Vegetable oil is sprayed onto both sides of the products with electrostatic spray guns. The chemistry is simple: The positively charged oil atoms bond with the negatively charged iron atoms. The familiar black patina results when the products are then baked in a high-temperature oven.

Each generation, it seems, is rediscovering the benefits of cast iron cookware, which only gets better with age. “Doctors say if you have anemia, cook with cast iron,” says Mark. “It’s such a simple thing.”

Lodge runs several outlet stores, including one adjacent to the foundry. It’s a favorite stop for visitors to the National Cornbread Festival, held in downtown South Pittsburg every April. Lodge and Martha White Flour are the original sponsors of the event.

“The downtown area was dying,” says Mark. “The bypass took the traffic away. The festival was a way to reinvigorate the city.”

While cast iron cookware is evolving, with additions such as enamel coating in various colors, Lodge has achieved a perfect balance between keeping up with trends in technology and tastes and yet staying true to the old methods.

“We make a number-one quality product,” says Jerry Don King. “That’s what has gotten people’s attention over the years. When you buy cast iron cookware, you’re buying a partner for life, something you can pass down to your children. It’s one of the smartest investments a person can make.”

Fred Sauceman’s latest book is “The Proffitts of Ridgewood: An Appalachian Family’s Life in Barbecue.”

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