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Lindsey Graham backs Chick-fil-A after Notre Dame students protest food chain on campus

Sen. Lindsey Graham R-S.C. threw his support behind Chick-fil-A this week after reports emerged that some students at the University of Notre Dame voiced opposition to the school considering making the chain a part of its on-campus dining. Students wrote a letter to the school s student-run newspaper published earlier this month, titled Keep Chick-fil-A away, that pushed back against the idea of the chain being offered on campus, citing serious ethical concerns. The fast-food chain has come under fire in recent years for donations made by its charitable foundation to anti-LGBT groups. The students wrote that they believe a variety of other restaurants would better fit Notre Dame s mission and our student body s needs, while also calling for student and faculty leaders to stop catering Chick-fil-A at campus events. The letter in The Observer appears to only have two student signatures. But a second letter signed by students and faculty similarly voicing opposition to Chick-fil-A has racked up nearly signatures, according to Fox News, and has been circulated by a number of conservative media outlets over the past several days. The letters both cite a post the school made on its campus dining page on in May that said it was conducting a a comprehensive dining plan and is considering a variety of future restaurant options, including Chick-Fil-A. In a series of tweets on Wednesday, Graham called it disappointing to hear that some students and faculty at the school want to ban Chick-fil-A from doing business on campus because they disagree with the values held by the Chick-fil-A founders. I want everyone in South Carolina and across America to know I have Chick fil-A s back. I hope we don t have to, but I will go to war for the principles Chick fil-A stands for, he said. Great food. Great service. Great values. God bless Chick fil-A! Over the past several years, Chick-fil-A has seen efforts to turn its franchises away from a number of locations, ranging from universities to airports, for its charitable foundation s history of donations to anti-LGBT groups. It also came under scrutiny over comments its president made in about the company supporting the biblical definition of the family unit. Earlier this week, New York state lawmakers made headlines for seeking to keep the chain s restaurants from state rest stops.


F-bombs, tantrums in front of children, making staff cry: Mass. restaurant owners describe unruly customer behavior

At The Rail restaurant in Orleans, a family that came in to eat decided to take their food to go after their order took a while, owner Cam Hadfield said. The restaurant, which opened in April, didn’t charge the family for their meal to apologize for the delay. But fifteen minutes after they left, they drove back to the restaurant, pulled into the parking lot, and dumped the free food out the car window. In Brewster, the owners of Apt Cape Cod recently gave their wait staff a “mental health day” after a series of incidents in which customers verbally abused young employees, dropped “a lot of f-bombs,” and called them “stupid.” One person told an employee they hoped they got hit by a car when they left work, chef and co-owner Regina Felt-Castellano, said. “This is the worst customer behavior that I’ve encountered in years,” said Brandi Felt-Castellano, who owns Apt Cape Cod with her wife, Regina. “It’s not one a day or one a week, it’s one every minutes. When we commiserate with our other friends in the industry, it’s not little things, it’s more like, ‘I was physically afraid for my staff, I was physically afraid for myself.’ It went from stuff we could laugh about to stuff that is scary.” After the state lifted virtually all remaining COVID- restrictions on May , restaurants have been working to return to full volume while contending with staff shortages and supply issues. At the same time, customers emerging from months inside are eager to enjoy restaurant dining again with the arrival of warmer temperatures. That has turned out to be a combustible combination. Some restaurant owners described unruly customers who are lashing out at employees when they can’t be seated right away or endure longer wait times for their food. “People were coming in and demanding that they get what they want right then, right there, and not understanding that we’ve been through this pandemic, and we haven’t had this many people here in months,” Regina said. “And all of a sudden people started being abusive and using foul language to our wait staff and throwing tantrums in front of other people’s children.” The recent string of events prompted Apt Cape Cod to take to its page last week to announce the restaurant would be closing for breakfast to treat staff to “a day of kindness.” “We wanted to take a day to stop and tell our staff that we value you as employees and humans and you don’t deserve to be treated this way,” Regina said. “We wanted to fill the day with kindness and say: ‘You don’t have to worry about anyone saying anything to you because you’re worth whatever money we would have brought in that day.’” The response from the community has been overwhelming, Regina said. The restaurant has received messages from as far as Washington and California. A woman from New York wanted to Venmo Regina $ to be split among the wait staff. Others in the service industry have reached out to thank the restaurant for standing up for them. “I feel percent better that we did what we did,” Regina said. “There’s a weight lifted off my shoulders and a feeling that maybe now that there’s awareness, customers will be kind and understand. And it’s held true. I haven’t had an issue since we’ve put up the post.” Bob Luz, president of the Massachusetts Restaurant Association, said recent incidents are exceptions, and for the most part, guests have been gracious and understanding of what restaurants are enduring. Many businesses across the country are dealing with staffing shortages and supply chain issues, Luz said, but it’s exacerbated in the restaurant industry because it’s very labor intensive. “Restaurants went from having limited capacity, limited employees, limited product, to open fully, inside and outside,” Luz said. “And having a public that had huge pent-up desire. And so the result is that it’s caused disruption.” Since the beginning of June, the restaurant association has put up two billboards in the state urging diners to be patient and understanding as restaurants worked to get up and running. But all too often, customers are not only refusing to be patient, they’re getting downright aggressive. At the Cleat & Anchor in Dennis Port, a group of young people were drinking nips and whiskey as they waited in line to get into the restaurant over July Fourth weekend. When Felicia Pons, the co-owner and general manager, asked them to leave, a woman tried to physically assault her, she said, prompting another staff member to intervene. Later that night, after the restaurant was closed, the group came back, and started banging on the front door. The kitchen door was open, and they charged inside and threw a number of pantry items on the ground before they ran out, leaving the kitchen staff to clean up multiple tubs of mustard off the floor, Pons said. “It’s been a rough summer when it comes to guest interactions,” Pons said. “It’s just crazy how some people are acting. I feel like everyone’s been cooped up for so long that they just feel entitled and privileged to the sense where the restaurant workers are below them. It’s definitely really disappointing the way our society is behaving in this post-pandemic world.”

Shaping the future of food systems: thousands commit to dialogues amidst the COVID-19 pandemic

UN Member States take a step closer towards national pathways for the food systems needed by ahead of the UN Food Systems Pre-Summit in Rome. July , , NAIROBI – More than governments are making food systems a top priority amid the pandemic and committing to an unprecedented programme of Dialogues in the run up to the UN Food Systems Summit in September. The Dialogues, involving thousands of people around the world, are taking place as the impact of COVID- on food systems is laid bare. The recently released State of Food Insecurity SOFI report revealed million additional people are facing hunger because of the pandemic. Member State Dialogues, hosted by National Dialogues Convenors, give governments the opportunity to engage with actors across sectors and disciplines to shape pathways towards food systems that are sustainable, resilient, and equitable. “It is an indictment on our entire food systems – from production to distribution and disposal – that in , as many as million men, women and children went without enough to eat,” said Dr. Agnes Kalibata, the UN Secretary-General’s Special Envoy for the Food Systems Summit. “Hunger on this scale is a symptom of a dysfunctional food system that buckles under pressure and abandons the most vulnerable first. We need systemic transformation, and this is the aim of the UN Food Systems Summit, but it will be up to Member States to pave the way for the changes we urgently need.” The convening teams of the National Dialogues have a vital role in enabling national stakeholders to have a seat at the table, linking up with those from other workstreams in preparing for the Summit. Initial insights into the country-led momentum are illustrated in outcomes from the early Member State Dialogues across countries connecting more than , people. The inclusiveness and diversity of the Dialogues is evident with participants ranging from school students in Asia, rural farmers in West Africa, parliamentarians in Latin America and producers in North America. The challenges of facilitating Dialogues amid pandemic restrictions has created a precedent for novel and extensive engagement, with National Dialogue Convenors taking full advantage of digital connectivity to involve communities who are hardest to reach. There have been thousands of unusual interactions, exploratory conversations, heated debates and constructive exchanges through hundreds of Food Systems Summit Dialogues since October , involving food producers and processors, distributors and retailers, caterers, chefs, marketers, traders and others directly involved in moving food from farm to fork. “I commend National Convenors for embracing this unique opportunity to engage with the Summit and identify what needs to be done and who needs to be involved in shaping how their citizens can eat food that is nutritious and produced in ways that are good for the planet, despite threats of climate change, infectious disease and violent conflict,” said Dr. David Nabarro, Senior Advisor to the Special Envoy for the Summit Dialogues. “Convenors are sparking shifts in thought, knowledge and action at scale, and this is just the beginning of a journey that will most definitely continue beyond this monumental year. This is our moment, as a human race, to reveal and respond to the most difficult and often hidden challenges so that we are united in a collective race to build a resilient, sustainable and equitable food systems for all people, and the planet.” The UN Secretary-General’s Food Systems Summit and all of its preparatory processes have been a powerful catalyst that has brought new and unexpected voices to the forefront as well as grassroots lessons and innovative solutions in ways that will reveal the collective action and commitments the world needs, this September. The programme of Dialogues in many countries is a three-stage multi-stakeholder exploration through food systems, starting with identifying the characteristics of current food systems, followed by generating a wide range of potential adaptations and evolutions of those systems, and then consolidating these into an agreed sense of direction. The UN Food Systems Summit was announced by the UN Secretary-General, Antonio Guterres, on World Food Day last October as a part of the Decade of Action for delivery on the SDGs by . The aim of the Summit is to deliver progress on all of the SDGs through a food systems approach, leveraging the interconnectedness of food systems to global challenges such as hunger, climate change, poverty and inequality. More information about the UN Food Systems Summit and list of Advisory Committee and Scientific Group members can be found online: Journalists can register for news updates from the Summit here and apply for accreditation for the Pre-Summit here. Afghanistan, Albania, Algeria, Angola, Argentina, Armenia, Australia, Azerbaijan, Bahamas, Bangladesh, Belgium, Benin, Bhutan, Bolivia, Botswana, Brazil, Burkina Faso, Burundi, Cambodia, Cameroon, Canada, Chad, Chile, China, Colombia, Comoros, Congo, Costa Rica, Czech Republic Czechia, Democratic Republic of Congo DRC, Denmark, Djibouti, Dominican Republic, Ecuador, Egypt, El Salvador, Equatorial Guinea, Eswatini, Ethiopia, Fiji, Finland, France, Gabon, Gambia, Germany, Georgia, Ghana, Guatemala, Guinea, Guyana, Haiti, Honduras, Hungary, India, Indonesia, Iraq, Ireland, Israel, Italy, Japan, Jordan, Kenya, Kiribati, Korea, Kuwait , Kyrgyzstan, Latvia, Lao PDR, Lesotho, Liberia, Madagascar, Malawi, Malaysia, Mali, Malta, Marshall Islands, Mauritania, Mauritius, Mexico, Micronesia, Moldova, Mongolia, Morocco, Mozambique, Myanmar, Namibia, Nauru, Nepal, Netherlands, New Zealand, Niger , Nigeria, Norway, Oman, Pakistan, Palau, Panama, Papua New Guinea, Peru, Philippines, Poland, Qatar, Russian Federation, Rwanda , Samoa, Saudi Arabia, Senegal, Serbia, Seychelles, Sierra Leone, Slovakia, Slovenia, Solomon Islands, Somalia, South Africa, Spain, Sri Lanka, Sudan, Sweden, Switzerland, Tajikistan, Tanzania, Thailand, Tonga, Trinidad & Tobago, Tunisia, Turkey, Tuvalu, Uganda, Ukraine, United Arab Emirates, United Kingdom, Uruguay, USA, Uzbekistan, Vanuatu, Venezuela, Vietnam, Zambia, Zimbabwe.

TASTE FOOD: Making a stone fruit mess

It s summer, and I am greedy. The stone fruit is impossible to resist right now. The farmers markets are teeming with peaches, nectarines and plums. I oblige and bring home bags stuffed to the brim, only to return for more the next day. It really isn t a challenge to slurp through the juicy bounty, but when there is a little too much, the older fruit is quickly transformed into a baked dessert. Tarte tatin an upside-down caramelized tart is a beautiful way to showcase summer stone fruit. If you follow this column, you know it s one of my favorite desserts to make. I am not a patient baker, yet this dessert is unfailingly patient with me, allowing me to, well, make a mess — crumbs, dribbles, jagged edges and all. It doesn t matter one bit, because this dessert is famously and unflappingly forgiving. Imperfection is OK, and the results are consistently delicious. In this tarte tatin recipe, the sweet tang of nectarines and plums melds beautifully with the caramel base, which then becomes the topping. The colorful fruit juices create a vibrant filling and tint the caramel, resulting in a mottled tart with streaks of red and orange. It s beautiful and messy, just as it should be. Prepare the pastry: Pulse the flour, sugar and salt in the bowl of a food processor once or twice to blend. Add the butter and pulse until the butter is pea-sized. Add the sour cream and pulse until moist clumps form. Gather the dough in a ball and flatten into a disk. Wrap in plastic and chill for at least hours or overnight. Before preparing the filling, remove the pastry from refrigerator and let soften slightly for to minutes. Roll the dough out on parchment paper into a circle about inches in diameter. Slide the parchment and pastry onto a rimless baking tray and refrigerate until ready to use. Prepare the filling:Arrange the butter in a -inch ovenproof skillet with sloping sides. Evenly sprinkle the cup sugar over the skillet. Heat the skillet over medium heat until the butter melts, the sugar begins to dissolve and the mixture begins to bubble, to minutes. Carefully arrange the nectarines and plums closely together in an alternate fashion, skin-sides down, in a circular pattern in the skillet. Sprinkle the remaining tablespoons sugar and the lemon zest over the fruit. Continue to cook until a deeply colored syrup forms, turning the skillet once or twice to ensure even cooking, about minutes. Due to the fruit juices, the syrup will be more red than caramel-colored. Check for doneness by carefully tasting a little of the syrup — it will be very hot. If it has a caramel flavor, then it s ready for the oven. Once the fruit is ready, remove the pastry from the refrigerator. Working quickly, lay the parchment with the pastry over the nectarines and plums and peel away the parchment. Don t worry if the pastry breaks or tears in places. You can piece it together once the parchment is discarded. Trim the pastry as needed and gently press the edges down around the skillet. Cut - slits in the pastry with the tip of a sharp knife and brush with the egg glaze. Transfer the skillet to the oven and bake until the pastry is golden-brown and firm when tapped, about minutes. Remove the tart from the oven. Let it cool on a rack for minute, then run a knife around the edge of the tart to loosen the pastry. Place a large heatproof plate over the skillet. Using oven mitts, hold the skillet and plate together and invert the tart onto the plate. If any bits stick to the pan, use a knife or spatula to remove and add to the tart. Cool the tart for at least minutes.

Food Podcast: Pittsburgh food bank’s mission for equity, diversity and inclusion

On this episode of the Food Podcast presented by Clearview Federal Credit Union, we take a look back at the Greater Pittsburgh Community Food Bank’s Food Justice is Social Justice Initiative. It has been one year since the food bank launched the initiative. The goal is to create awareness about social inequality while educating the food bank’s service area of numerous organizations in the region that are focused on ending racism and creating equality. The initiative was launched following the death of George Floyd, but it has grown to not only give organizations a platform but also to create partnerships with the food bank. “We highlighted The Latino Community Center as part of this initiative, and they are distributing boxes of food to the families they serve,” said communications senior specialist Beth Burrell. “Oftentimes the families they serve speak Spanish as their primary language. Sometimes that language barrier can be such a challenge for individuals to get connected to assistance. By removing that language barrier and making food available at an organization where the individual is already comfortable, I think it’s such a win-win.” This year, the food bank added an expert in equity, diversity and inclusion. Godfrey Bethea is the vice president of Equity, People and Culture at the food bank. Bethea said it’s important to understand EDI when it comes to the food bank’s mission to feed our communities: • Equity is having to meet your customers where they are. As far as providing food to the most vulnerable, a one-size-fits-all approach does not meet the needs of everyone. You must know what services they need, where they need it, how they need it. • Diversity is about understanding that you cannot look at your customer base holistically. Differences exist geographically between neighborhoods, as well as cultural differences. • lusion is the ability to retain customers. Have we taken the time to know and understand them as individuals and treat them respectfully? Bethea said EDI is also identifying barriers and eliminating them. Bethea said this is key in not only understanding communities but also breaking down barriers to food access and food security. “When we’re providing services to the community, we need to understand the community. We need to be reflective of the community. Just like how internally we want to understand our cultural differences, externally it’s important to understand the community’s perspectives and barriers,” Bethea said. “We do that by being part of the conversation. Being out there. When we understand the barriers, the food bank starts becoming that ally.”

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Unilever: Breakthrough as food industry giant introduces carbon footprint labels on food

One of the world’s biggest food and consumer goods companies is set to introduce carbon footprint labels on its products for the first time by the end of the year – marking a key moment in the shift to badge products with their cost to the planet, The Independent reveals today. Unilever, which has , products including Magnum ice-cream, Pot Noodle, Marmite and Hellmann’s mayonnaise, said that the carbon footprint of , of these products would be measured within six months, with carbon footprint labels on a select range by the end of . The labels will be piloted on up to two dozen products in Europe or North America and could adorn packaging in UK supermarkets by the end of . Unilever said it plans to badge its entire product range over the next two to five years and also floated the idea of supermarkets creating “carbon-neutral or carbon-friendly” aisles, just like they have ”vegetarian aisles”, to help consumers make greener choices. It is the first move by a global player to introduce carbon footprint labelling and could shake up supply chains in the food and drinks industry, causing other companies to fall in line or accelerate their plans. It comes as Boris Johnson’s food tsar, Henry Dimbleby, recommended a move towards consistent labelling that shows the environmental impact of products. The National Food Strategy, released on Thursday, said the Food Standards Agency should work with government and industry bodies to “develop a harmonised and consistent food-labelling system”. It said: “Creating a simple and consistent method of labelling would ensure that all shops and manufacturers give us the same kind of information about our food. Having to record information about the environmental impact of food production could also influence the way that manufacturers make their products.” Last month, Marks & Spencer and Costa Coffee agreed to pilot an “eco-score traffic light-style” label on select own-brand products from September. The label, developed by scientists at the University of Oxford and launched by the non-profit group Foundation Earth, will be graded into tiers marked A to G and colour-coded – green for the most environmentally friendly and red the least. It will involve brands, including meat brand Naked, and they hope to follow up the pilot by expanding into Europe next year. Previously carbon footprint labels have been used only by plant-based companies, such as Quorn Foods and Oatly. Marc Engel, Unilever’s global head of supply chain, said: “We are halfway to ‘knowing’ what the carbon footprint of our product range is and we think now is the moment to begin ‘showing’. Our market research shows that younger consumers especially are very impacted by climate change and are keen to use their buying behaviour to send a message. We intend to roll out carbon labels on our entire product range over the next two to five years and believe it will transform not only the actions of consumers, but of the thousands of businesses in our supply chain as well.” Unilever’s move was welcomed by the government as well as early adopters. A spokesperson for the Department for Environment, Food and Rural Affairs said: “We support Unilever’s ambitions to include carbon labelling on its products to help consumers in the fight against climate change.” Sam Blunt, global marketing operations director for Quorn Foods, said the announcement of labels by the end of was “exciting”, adding: “A business of that size could really drive things forward and make a big difference, especially if they quickly roll out the labelling across their whole product portfolio.” With about a third of the world’s greenhouse gas emissions coming from the food industry, according to the United Nations, carbon footprint labels serve as a quick way for consumers to evaluate the climate impact of a product. Measured as a carbon dioxide equivalent COe value, it shows the environmental cost from farm to fork, taking into account fertiliser use, energy needs, transport, processing, refrigeration and packaging. But arguments as to what data to include in the label – as well as underlying concerns as to how accurate that data is – still divide opinion behind the scenes. The British Retail Consortium, the trade body representing UK retailers, warned that “capturing all the data to generate an accurate and scientifically trustworthy label is complex – and we are not there yet across the full spectrum of retail products”. Its head of sustainability, Peter Andrews, said: “Take a simple product like blueberries. The carbon impact fluctuates according to whether they are ripened indoors or in a field, which is itself a factor of the weather, which cannot be predicted. A lot of data still needs to be captured before consumers can hold up two bags of rice or two brands of beef burgers and make a robust choice between them based on carbon labels. “We think carbon labels will play an important role in helping everyone live lower carbon lifestyles, but trust in a label is essential and that means the data supporting it needs to be robust.” The label itself is contentious and different forms have been floated: either an exact footprint measure stated as a COe value – though critics say this could be hard for the public to grasp – or a simpler traffic-light system. The further question – as to whether the label should calculate only carbon emissions or take in wider environmental issues such as biodiversity and water usage – also divides the room. Andrews said: “A single, universal approach to labelling is critical to enabling the public to compare products across different brands. A proliferation of labels would not be helpful.” But Unilever’s Engel said: “We believe speed is important to generate momentum and we intend to build accuracy along the way. For the data, we will use a combination of industrial averages taken from approved databases together with actual carbon measures where we have them, such as with our Ben & Jerry’s range. We think our labels will be around per cent accurate. Ideally we want a world where a carbon footprint is as simple to measure as a calorie count, but it took years to standardise calories and we don’t have years to standardise carbon labels.” Unilever is “spending millions on focus groups and consumer feedback” before settling on what form its labels will take. “We’re considering a traffic-light system supplemented by more precise data on the website, but we are still working through the options because it has to make sense to the consumers,” said Engel. In contrast, food giant Nestle, which has over , brands in countries, said that to focus exclusively on carbon emissions would be a mistake. Emma Keller, head of sustainability, said: “We shouldn’t only use labels to drive down carbon emissions and forget about biodiversity and animal welfare. It’s in all our interests to have an industry-wide, harmonised approach to labelling that is led by the science and adopted across Europe. We think scientifically robust composite labels will emerge over the coming years and that the Cop climate summit in November will accelerate the debate, but that we shouldn’t rush into it. For it to be effective in reducing emissions and providing transparency and agency to consumers, nobody should do this alone or strike out with their own method. Collaboration is essential.” Defra, criticised by some in the industry for sitting on its hands, told The Independent that it hoped to use its Environment Bill “to seek powers to ensure information about environmental impacts, such as carbon emissions, is provided with certain products” – but gave no timeline for doing so or sense of how such powers might work. Defra added that “the need to regulate will be reduced in those sectors where industry is already taking action”. Luke Pollard, shadow environment, food and rural affairs secretary, said: “In the middle of a climate and nature emergency, people want to do what they can to help the environment, but at the moment they don t have the information to make more sustainable buying choices. Labour would show leadership with clearer labelling on carbon and environmental credentials, so people can back the brands and products doing the right thing by our planet.” Engel said: “We have to accept that governments and regulators are going to be late to the party and take action ourselves.” Food companies agree that winning over the public is critical if this is not to end in the same way as Tesco’s botched attempt at carbon labelling in . A Tesco spokesperson said: “We trialled carbon footprint labelling and abandoned it after finding they did not influence customer purchasing decisions and that the labels were hard to understand. We learned that we cannot affect transformational change alone and have called for collective action across the food industry.” Today, a decade later and with climate change rising sharply up the public’s agenda, consumers appear hungry for information. A survey by the Carbon Trust, which launched one of the world’s first carbon footprint certification schemes, showed that almost two-thirds of adults in the UK support carbon labels with around per cent backing them in France, Italy and Spain. A recent EU study reported that per cent of consumers in the bloc were receptive to environmental claims when making purchase decisions. Engel said: “Everybody is aligned on the urgency of this as well as the need for collaboration. Our view is the more pilots the better. At the end of the day, we d have no problem adjusting our label to fall in line with others if it’s for the common good. We’re not trying to be competitive. We win and lose together when it comes to climate change. We agree with Nestle that we need to work together to make this happen, but we need to start now. In the debate between speed and perfection, we are opting for speed and will refine as we go.” Meat eating must fall by % in a decade to tackle health, climate and nature crises, says landmark review The Northwest heatwave has had a massive impact on wildlife. These are some of the animals affected

Ban On Food Vendors At Evanston Beaches Gets Pushcart Carve-Out

EVANSTON, IL — The City Council moved closer toward loosening its ban on lakefront food vendors Monday as alderpeople granted preliminary approval to a proposal to permit pushcarts at the beach. Evanston City Code presently forbids peddling food — or anything else — within feet of public parks without the direct authorization of the city manager s office. A violation of that or any of the city s other beach regulations carries with it a potential $ fine. Following a referral from Ald. Devon Reid, th Ward, city staff drafted amendments to the code that would explicitly allow city officials to grant permission to food venders to operate at the beach, while keeping the ban on the sale of other merchandise by the lakefront. Reid introduced the proposal last month, citing its potential to generate revenue to offset the cost of gradually making beaches free for all Evanston residents. This can be undone if it does not work out. If it creates unforeseen issues, we can make amendments to this in years to come, Reid said at the June meeting. This will just give us an opportunity to see, to make real-time adjustments for next year as we will begin to rely on this more. Ald. Melissa Wynne, th Ward, said the move was premature. Wynne and th Ward Ald. Eleanor Revelle placed a hold on the proposal, pushing the vote back to Monday. If we want to make changes on the lakefront, I would support engaging in another lakefront master plan, but I don t want to do this piecemeal, Wynne said last month. This is something that we really need to take time to take input to get community participation in, she said. If we re going to be transparent and believe in having stakeholders participate in these significant decisions, because certainly our parks and our lakefront are something that Evanstonians care very deeply about, then we have to follow our process. While the initial plan would have allowed motorized or horse-drawn food trucks to have been granted city permission to operate at the beach, Reid amended it Monday to only approve it to only allow human-powered pushcarts. While I appreciate the fact that this would address the big environmental impact of food trucks, it still is working toward commercialization of the lakefront, and we still are likely to have a litter program, Revelle said. So I m afraid I m still opposed. Ald. Tom Suffredin said it did not make sense to use the specter of refuse as an excuse to keep food vendors off the lakefront. I do want to make it clear that we presently have a trash problem without any food service on the lakefront, Suffredin said. So it s unfair to throw that out there as a boogeyman as a reason to not consider this. Asked how to improve the existing litter situation at Evanston beaches, City Manager Erika Storlie said the city could hire all-day roving trash monitors rather than relying on trucks to come and pick it up, but any solution would likely come with a cost. The biggest issue is that people don t actually put the trash in the can, Storlie said. Then we have the trash blowing all over the park overnight and into the lake, which is very tragic. Councilmembers voted - to approve the amended proposal, with Wynne and Revelle opposed. The City Council is due to consider final approval of the changes at its July meeting. Under the proposal, city staff plan to award contracts for the summer season following a request for proposal process. Staff also plan to pursue some way for the city to receive sales tax from lakefront food venders. This year, the only revenue the program would generate for the city is the licensing fee collected.

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Fair food vendors relieved, appreciate returning to a more normal summer at Trumbull County Fair

WKBN – This time last year, county fairs were canceled or on their way to be. One year later, people are out and about like it’s . Food vendors are especially excited after a slow . The Trumbull County Fair has a different look one year later. People are allowed to attend this year, and as at any open fair, you have food vendors feeding people. “I’ve never had summer off where I didn’t work, so it’s really rare and we had time off. It was just different. It was very boring really,” said Richard Mullen, a food vendor at the fair. “A lot of people didn’t come around. We did the drive-thrus. Not a lot of interactions with a lot of people last year,” said Kimberly Kaczmark, another food vendor. Many vendors attempted the drive-thru option. They needed to continue making money, and without a doubt, it had a different feel. “They couldn’t get out of their cars. They’re just staring, couldn’t get out and look at what we’ve got,” said Rodney Meaney, a food vendor. Even though is long behind us, last year gave food vendors a new appreciation for things like the Trumbull County Fair. “You meet more people and they’re coming out. People want to get out now ’cause they’ve been stuck in their house,” said food vendor Wayne Baker. “You know what it is to do fairs years and then all of a sudden, nothing,” said another food vendor John Vlahos. “And then come back again, of course we’re excited.” “About everything down the line that I like, I eat about anything that they got when I get hungry,” said Pete November who attended the fair Wednesday. The weather has also been perfect for the Trumbull County Fair, but fair officials say it hasn’t slowed them down. They’re already preparing for Thursday. Fair Board President Bud Rodgers says everyone has been happy with how things have gone, even more so for the fact they get to have a full fair. “Just happy seeing the people. The kids are here, the animals are here, the vendors are here. It’s like a fair family. We’re all here. We’re all enjoying it, especially with this beautiful sunshine,” Rodgers said. Rodgers says they’ve been getting calls about people coming down to race for their auto race Thursday night.