Why KC founder is starting a new food venture in California

Another nod to Kansas City is Boulevard Brewing Co.’s Tank 7, which has become the market’s second-most popular beer.

Firquain, who moved to Napa Valley in May, previously lived in Sacramento for eight years and went to culinary school in St. Helena. For Firquain, Napa Valley is an ideal market for proving out the model, especially since the region is known for top-notch food and wine.

“What we’re offering isn’t really here,” she said. “There’s no model here — other than going to the grocery store — that is just a small footprint, grab-and-go market.”

It’s convenient, Covid-19 friendly and gives residents an affordable option among the area’s high-end restaurants.

As the pandemic subsides, she wants Legit Provisions to become a regular hangout and a place to watch sports without needing a reservation. Contributing to the comfy and casual atmosphere is a self-pour wine and beer station that charges by

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Drive-thru college admissions, business deal college isn’t healthy

  • Earning a college degree is meant to be a transformative experience, not a consumer transaction.
  • Flawed rankings and narrowly focused courses of study contribute to this notion of college as a retail good.
  • The disruption of traditional college admissions due to the pandemic presents a special opportunity for fresh thinking about the benefits of higher education.
  • S. Georgia Nugent is the president of Illinois Wesleyan University.
  • This is an opinion column. The thoughts expressed are those of the author. 
  • Visit Business Insider’s homepage for more stories.

The COVID-19 pandemic has upended many aspects of higher education this year, including admissions. With college fairs, campus visits, and personal counselling cancelled by COVID, it’s no surprise that curbside college has arrived. On some campuses, prospective students can now drive up, hand over their college application, and receive a decision (and possibly thousands of dollars in financial aid) in the time it takes

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Restaurants get creative, prepare for traditional Valentine’s demand

Editor’s note: This version includes a restaurant that responded to questions after The Item’s deadline.

Restaurants have been hit hard by COVID-19 restrictions such as the curfew and capacity limits during the pandemic.

But many have adapted. Loosening restrictions, and the end to the curfew, come as many hope to have customers for a usually busy time – Valentine’s Day – and as the vaccine rollout, despite some glitches, gives hope for the spring and summer.

The patio at The Mill at 185, in West Boylston, was popular in warmer weather. [Photo for The Item]

At The Mill at 185, on Route 12 in West Boylston, the live music continues, in a way. It is virtual, and customers can still enjoy it while eating.

“We’ve always had a following,” owner Tony Topi said. For The Mill, “the challenge is more promoting takeout. We’ve never really been a takeout place.”

But Topi has taken it a step further, offering access to local performers through the restaurant’s Facebook page so people

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Homesick newcomers finding comfort in familiar food as they tackle COVID blues

They call it comfort food for a reason.

Newcomers in Calgary are turning to treats and dishes from home more than ever during the pandemic, heading to Calgary’s network of small ethnic stores and eateries for a taste of home to help ease a rise in homesickness.

Some are taking up cooking for the first time during the pandemic, sharing traditional dishes with their families and making up for missing out on visits back to friends and family due to travel restrictions.

Many are finding food is a healer when it comes to reducing stress and helping with their mental health as they face homesickness and isolation.

“It’s quite depressing because I’m a new mother,” said J.B. Anilao, who lives in the new community of Cornerstone. “I’m cooped up in the house 24/7.” 

Her husband is at work during the day.

“I think about what it is to be home

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