Listen to “National Lobster Day September 25 we speak to Darren Cowie Lukes Lobster at 80th StreetAmsterdam” on Spreaker.

WE SERVE THE BEST TASTING SEAFOOD BECAUSE WE KNOW HOW TO CARE FOR IT THE MAINE WAY, FROM THE DOCK TO YOU. WE KNOW OUR FISHERMEN, WE KNOW WHERE AND HOW THEY FISH AND WE WORK TOGETHER TO PROTECT OUR OCEANS FOR TOMORROW. WE KNOW SO YOU CAN TOO. KNOW YOUR SEAFOOD.

We execute our mission through adherence to three core values:
Taste – serving seafood harvested with sustainable methods from clean waters, handled delicately, and traced from dock to plate to ensure perfect flavor, texture, and food safety.
Transparency – dealing openly with suppliers and creating business models that bring value back to the shore, giving teammates and guests complete information on where their food comes from and how it’s harvested and handled, advocating for greater transparency in our food system, and setting goals for our team to constantly improve our environmental and social impact.
Purpose – Using the power of our brand to do good, using our Keeper Fund to champion and fund win-wins for the environment and our coastal communities, and contributing to social justice initiatives in all our communities. We are proud to be a Certified B Corp.

ENVIRONMENT

Since its first day, Luke’s Lobster has been committed to only serving sustainable seafood, and has advocated for transparency in the food chain so that consumers know what they’re eating, who harvested it by what methods, and how it was handled from farm or dock to plate. Our commitment to sustainable ingredients has only grown, but we are now also committed to improving the other environmental impacts of our industry.

We’ve switched to buying 100% renewable energy, supported solar installations in Maine, and made aggressive efficiency improvements in our production facility as we work to complete our first carbon footprint assessment. We are also working directly with fishermen, wharf operators, and other seafood processors on their own efficiency projects and footprint reductions. We’re also tackling waste reduction in our shacks by reducing dependence on single use items and sourcing more environmentally friendly options.

B CORP – USING BUSINESS AS A FORCE FOR GOOD

Luke’s Lobster has been a Certified B Corp since January 2018. B Corp is a certification program with a rigorous assessment to prove your company achieves social and environmental good, not just profit. Our commitment to the wellbeing of our team, our community, and the environment makes us one of the only restaurant groups in the world that “walks the walk” enough to earn this certification.

Our B Corp ethos is woven through how we do business–elements like sourcing sustainable seafood from co-ops, buying 100% renewable energy, and giving our team growth opportunities and agency in guiding our business–as well as what we do outside our day to day–investing in scientific research through the Keeper Fund or contributing food to our free fridge network. We see B Corp as the embodiment of the “rising tide lifts all boats” mentality: when we work for the benefit of all our stakeholders and the environment rather than just our own profits, we all grow stronger and succeed together.
March is B Corp Month!
Learn more about the B Corp categories and how to get certified

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The post National Lobster Day September 25, we speak to Darren Cowie Luke’s Lobster at 80th Street/Amsterdam appeared first on Good News!.

WITH HEALTHY FALL FAVORITES FROM AWARD-WINNING ARMY CHEF
How the Army’s Culinary Specialists Are Using Food to Improve the
Health & Happiness of Soldiers

Feeding an Army of hungry Soldiers requires serious planning, but keeping meals tasty and healthy takes a whole new level of talent, creativity, and skill.

Thankfully, U.S. Army chefs are a group of gifted culinary specialists following their passion for the culinary arts, while serving their country and providing fellow Soldiers with the proper food and nutrition they need to fuel their bodies and minds, optimize energy, and perform at their best.

The nutritious food Army chefs dish out to Soldiers is driven by the Army’s “Go For Green” program that labels food either green (fresh produce, whole grains, lean fish), yellow (seafood, red meat, pasta), or red (desserts, fried foods, cheeses) to make it easy for Soldiers to find high-performance foods and drinks that boost their fitness, strength, and health.

While the Army’s dining facilities may remind the average person of traditional cafeterias, menus are anything but standard cafeteria fare. The Army’s culinary specialists offer a savory and tasty dining experience with the familiar taste of home, boosting the morale of Soldiers around the world.

As the weather cools down, award-winning Army chef and Staff Sergeant (SSG) Samantha Poe is dishing up delectable fall favorites, including a delicious and healthy beet cake full of essential vitamins that can help with blood pressure and athletic performance, which helped lead the U.S. Army Culinary Arts Team to a silver medal at the 2020 World Culinary Olympics in Stuttgart, Germany. SSG Poe was also named the American Culinary Federation (ACF) Pastry Chef of the Year in 2019.

SSG Poe shares her healthy fall recipes with the American public, discuss how the “Go for Green” program provides for the well-being of Army Soldiers, along with great ideas for home chefs who are looking to bring healthy, tasty options to the table this season – for football games, family dinners, and beyond.

Interview is courtesy: U.S. Army

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The post Army Samantha Poe, EAT LIKE A WARRIOR appeared first on Good News!.

Feeding an Army of hungry Soldiers requires serious planning, but keeping meals tasty and healthy takes a whole new level of talent, creativity, and skill.

Thankfully, U.S. Army chefs are a group of gifted culinary specialists following their passion for the culinary arts, while serving their country and providing fellow Soldiers with the proper food and nutrition they need to fuel their bodies and minds, optimize energy, and perform at their best.

The nutritious food Army chefs dish out to Soldiers is driven by the Army’s “Go For Green” program that labels food either green (fresh produce, whole grains, lean fish), yellow (seafood, red meat, pasta), or red (desserts, fried foods, cheeses) to make it easy for Soldiers to find high-performance foods and drinks that boost their fitness, strength, and health.

While the Army’s dining facilities may remind the average person of traditional cafeterias, menus are anything but standard cafeteria fare. The Army’s culinary specialists offer a savory and tasty dining experience with the familiar taste of home, boosting the morale of Soldiers around the world.

As the weather cools down, award-winning Army chef and Staff Sergeant (SSG) Samantha Poe is dishing up delectable fall favorites, including a delicious and healthy beet cake full of essential vitamins that can help with blood pressure and athletic performance, which helped lead the U.S. Army Culinary Arts Team to a silver medal at the 2020 World Culinary Olympics in Stuttgart, Germany. SSG Poe was also named the American Culinary Federation (ACF) Pastry Chef of the Year in 2019.

SSG Poe shares her healthy fall recipes with the American public, discuss how the “Go for Green” program provides for the well-being of Army Soldiers, along with great ideas for home chefs who are looking to bring healthy, tasty options to the table this season – for football games, family dinners, and beyond.

Interview is courtesy: U.S. Army

The post Army Chef Samantha Poe, EAT LIKE A WARRIOR appeared first on Good News!.

The post AAHS Recognizes Bricco, Mare, Strip by Strega, Video and Podcast are Here appeared first on Good News!.

Dinner at Black & Blue Steak and Crab

3349 Monroe Ave,

Rochester, NY 14618
(585) 421-8111

blackandbluesteakandcrab.com/

A “new” style of American steakhouse, a twist on the old classic. It’s not just about our great steaks at b&b, something we obsess about. What also sets us apart is our family owned fish & seafood company in St Petersburg Fla, where we are able to hand pick and ship the freshest gulf seafood available.  It touches no purveyors, and no middle-men on the way to you; from the boat to black & blue.

The post Dinner at Black & Blue Steak and Crab appeared first on Good News!.

Resorts World Casino New York City offers the perfect night out for Valentine’s Day. Gaming, dining and entertainment are only minutes away.

The action is centered on the gaming floor. Visit Time Square and the Fifth Avenue casinos to try your hand at lady luck. Genting Rewards members are eligible for treats and free play.

The first 1,000 Genting Rewards members to redeem a voucher at any Genting Rewards Kiosk beginning at 8am on Tuesday, February 14 will receive a free box of chocolates. Genting Rewards members that earn 25 points between 8am and 10:30pm can redeem a $14 Free Play voucher at a Genting Rewards Kiosk, 7pm through 11pm.

Feast in the lap of luxury at our two fine-dining restaurants, Genting Palace, and RW Prime Steakhouse and Wine Bar.

Genting Palace offers succulent variations of authentic Chinese cuisine. The a la carte menu features popular favourites: Chinese barbeque, a selection of exquisite dim sum and seasonal live seafood.

At RW Prime, relish in the exquisite tastes of the finest USDA prime dry-aged meats and fresh seafood, as well as, Maine lobster flown in daily. The atmosphere is tranquil and romantic; the ideal place to ask her, for a lifetime.

Romance is transported to Bar 360 as crooner, Johnny Avino, echoes the classic sounds of Frank Sinatra and Dean Martin.

Enjoy Valentine’s Day with us and we’ll be sure to make it memorable.

The post RESORTS WORLD CASINO NEW YORK City’s Valentine’s Day appeared first on Good News!.