(WSET) — Delicia's Restaurant has now opened in a new Lynchburg location at 3412 Waterlick Rd Owner Rudy Rubio is excited to bring his flavors and flair to their new location SEE ALSO: Lynchburg's Market at Main relocates across the street after 15 years I have been cooking for about 40 years all different types of international food," Rubio said Their first location was opened in 2003 in Downtown Lynchburg Rubio hopes the new location will bring in more folks "I needed to expand and am so happy to be in the Waterlick Plaza I am hoping we do great here," Rubio said from Peru to Colombia to Cuba to the Caribbean Rubio said his priority is Salvadoran food "I am focused on Salvadoran food," Rubio said They have also added about 10 new menu items to their Waterlick location Rubio hopes you will come by and try something new "I invite customers that are afraid to try some different type of food try to convince them or try to give us the opportunity to try new items something unique that you don't find in the area or in many miles around here," Rubio said Rubio hopes this legacy will continue to his future generations I want my kids to take care of this spot and keep it in the family," Rubio said Their hours are Monday through Thursday from 7 a.m Las Delicias de Frida is now open and will hold a grand opening celebration on Friday which evokes iconic Mexican artist Frida Kahlo in its name and logo sits on the ground floor of the Lime Apartments building at 2904 Lyndale Ave. served from the counter and its large center bar includes loads of Mexican-inspired treats and snacks While it's now open Tuesday through Sunday from 9 a.m it'll celebrate the opening with a party that promises live music and "surprises," as well as a free drink at Iconos Gastro Cantina and free cover at Rumba Uptown both of which are part of a chain of companies with Las Delicias a screening of the movie Sight and Sound says is the best movie ever made saying he'd killed the mother of his child which features a swimming beach and splash pad but will get it's own home for the first time this year (VVNG.com) — After nearly three years of anticipation a cherished Mexican food establishment in Hesperia has announced its much-awaited reopening for take-out orders a cornerstone of the community for four decades has shared this exciting news with its loyal customers “To our faithful & loyal customers we have worked hard to reopen after the November 10th We appreciate your patience and hope you will visit Our regular schedule will be Wednesday through Friday we had to make some changes due to a short staff and increased cost of supplies and we can only accept cash or Zelle at this time Take-out food only is available due to our incomplete dining area The fire in November 2021 was a significant setback but the spirit of Casa Delicias and its patrons remained unbroken The restaurant has always been more than just a place to eat; it has been a gathering spot where memories were created The re-opening is not just a return to business but a symbol of resilience and community strength Residents from around the Victor Valley have eagerly awaited this day excited to once again enjoy the beloved dishes that have become a part of their lives This special moment signifies not only the restaurant’s return but also the enduring bond between Casa Delicias and the community Casa Delicias is located at 9436 Hesperia Road and their phone number is (760)221-3210 Related Article: Casa Delicias in Hesperia damaged in early morning fire 📢 Stay connected with the High Desert’s largest news community 🔗 For more local news, visit VVNG.com we’re dedicated to keeping the Victor Valley informed with essential Our newsroom works tirelessly to bring you the latest stories that matter—news that fosters awareness If you value our reporting and want to see it continue local news accessible to everyone—because an informed community is a stronger community owners Adrian and Margarita “Margo” Olvera and their team have reopened Casa Delicias Mexican Restaurant in Hesperia was forced to close in November 2021 after an early morning fire gutted most of the restaurant that sits on the corner of Hesperia Road and Yucca Street the Olveras unlocked the metal sliding gate and glass doors to their beloved store “It was an amazing feeling to serve our faithful and loyal customers once again,” Adrian told the Daily Press “It took us a while to get back on our feet Margarita explained that despite the restaurant not being fully remodeled “We’re only doing takeout mainly because we don’t have dining room seating yet,” Margarita said “We’re also only doing takeout with a limited menu.” A glance at the “limited menu,” a double-sided piece of paper inserted into a clear sheet protector showed nearly a dozen varieties of burritos The expansive breakfast menu included nearly a dozen varieties of breakfast burritos the Olveras were joined by their faithful crew many who have been with the family for nearly 40 years The Olveras said other “Casa Delicias team” members included Nayeli Murga “We were so swamped on opening day that we ran out of food and had to close early,” Adrian said Road to recoveryMargarita said after the fire she felt lost not knowing what to do since her “livelihood of nearly 40 years was gone.” I feel like a young chicken even though I’m not a spring chicken anymore,” Margarita said but I’m happy we could finally open again.” The couple thanked their army of “loyal customers” for standing with them before and after the fire their support and kind words,” Margarita said “We’re going to keep going as long as we can Adrian said the remodel included a larger dining room with more counter space new equipment and a fully renovated kitchen “I can tell you that the estimated cost to get running again was in the triple digits,” said Adrian who confessed that the road to recovery was “painful He added that the biggest difference between running a store compared to 2021 is primarily the cost of food and supplies “The cost of supplies is outrageous,” Adrian said “We’re also short on staff because it’s difficult to find good help.” the restaurant only accepts cash and payment via Zelle Margarita received an early-morning call from their alarm company saying the alarm at the restaurant had gone off but the warning was likely false saying the sensors detected hot spots in the building Adrian raced to the eatery and saw smoke billowing out of the decades-old Casa Delicias building He also saw flames in the front dining area at the front of the building firefighters were working to gain access to the building via a metal gate that covered the entrance Adrian opened it and fire crews went to work the fire had gutted most of the restaurant known for its Mexican food “When we got here it was just heartbreaking even though we’re not materialistic and we know what matters is human life and family,” Margarita told the Daily Press “But just to see your business that you work so hard for After crews knocked down the blaze in about 45 minutes and it was safe to enter the structure Margarita showed the Daily Press a back storage area that appeared to have been saved from flames by firefighters Kitchen equipment melted and refrigerators were charred as light shone in on the burned-out scene from holes in the ceiling broken windows left shattered glass on the floor A light fixture dangled from the blackened and exposed roof said his parents opened Casa Delicias in 1981 and later passed it down to his sister and her husband Margarita said the timing of the fire was unfortunate “because November and December are our only two busy months.” “That’s when we get all our profit to survive the rest of the year,” she said Margarita discovered food order slips that Oak Hills High School and other schools had been expecting that morning Casa Delicias is located at 9436 Hesperia Road in Hesperia. For more information, search “Casa Delicias” on Facebook Daily Press reporter Rene Ray De La Cruz may be reached at RDeLaCruz@VVDailyPress.com A new column by Vivanda Felice and Pipa Benoit pseudonyms for two Monroe County “foodies” dedicated to supporting and highlighting local food Nothing satisfies my (Vivanda) food-soul quite like a taco Stranded on a desert island and I am only allowed one food I’m tasked with cooking a crowd-pleasing meal for our family even the ones with particular preferences and questionable intolerances: Tacos whether assembled in a school cafeteria or in a Michelin star restaurant: Tacos The combinations and variations in the taco-sphere are endless deviating hours from the highway to the taqueria that boasts the best carne asada I’ve abandoned my intestines’ better judgment to enjoy gas station carnitas Location adjacent to a well stocked salsa bar was a key factor in accepting a job I start most days making my family breakfast tacos Clipped inside my purse is a salsa-holster in case of an emergency: the cocina’s salsa is Pace Picante Trust me when I tell you that Mi Delicias’ food is legit the Saenz family takes great pride in their authentic Mexican food together with their children and grandchildren founded Mi Delicias to bring the cuisine of the Southwest to the Midwest Sonia and Mario retired from their first careers to share the foods and flavors they love through their new catering business Mario and Sonia started Mi Delicias because they wanted to “Bring the Family Dinner Back.” They recognized that families are so busy and sometimes even going out to eat adds another thing to the busyness For the exhausted parents with distended schedules: Mi Delicias offers a week’s worth of prepped meals ready to heat and eat easy to assemble dinners when home cooking is impossible “Let Mi Delicias be your delicias!” The ingredients in their offerings are high quality The preparation of the dishes reflect the less-is-more maxim of freshly cooked meals: let the ingredients speak for themselves but delivers anywhere in Monroe County and Red Bud You will also find them at the Columbia and Waterloo farmers markets the Rural Rumble and Gibault’s Taste of the Region Mi Delicias is available at The Roastery in Maeystown so you can pair your Living Millennially oat-milk latte with an egg The foundation of this veteran-owned business is buffet style catering Surprise your Superbowl party-goers with a table of tamales especially the smoky poblano pepper of the Rajas con Queso tamale Impress your guests with salsas from their family recipes Round out the meal with a fluffy Tres Leches Bundt Cake My appreciation for the opportunity to enjoy the flavors of Northern Mexican cuisine in Waterloo can’t be overstated the epicenter of the expansive Borderplex Region which boasts the largest bilingual and binational workforce in the Western hemisphere but Mi Delicias helps me imagine the richness of that community The rainbow of colors in Mi Delicias’ offerings reflects the vibrancy of the Mexican culture I watched my kids’ eyes bulge with intrigue at the display of Mi Delicias’ Aguas Frescas cast in giant perspiring Vitrolero jugs are thirst quenching and refreshing Enjoy a guilt-free Southwest Chicken Salad with a bright lime and cilantro dressing atop black beans though — we tried to guess the ingredients which is ground beef prepared in a traditional pineapple-based marinade rich with chiles and sweet spices – completes me Order Discada Street Tacos for your carnivorous crew bacon and diced ham is popular in the Northern State of Chihuahua I predict “Discada” will become part of our local food vernacular which is featured in the Discada Street Tacos and the breakfast burritos — it tastes smokier and packs the perfect amount of heat compared to other chorizos that I (Pipa) have tasted in the Midwest a superb pairing with the richness of ingredients such as eggs so not available anywhere else around here You can expect a little spice from peppers of the “Sun City.” While our heat-averse friends may be wary of the pickled carrot and jalapeño served with the carnitas torta and is mellowed by the creamy fresh slices of avocado and pillowy bread Even somewhat heat-averse Pipa says she would buy a jar of the carrot and jalapeño pickles Calm the palate after the Salsa Roja with a creamy Horchata I (Pipa) have had my belly’s heart (I just made that a thing) broken over the years with the dry Most can be salvaged with a slathering of salsa roja or salsa fresca even planning trips around the search for that perfect tamale Mi Delicias makes three types — chicken with a tomatillo sauce and vegetarian with poblano peppers and cheese The masa dough is what separates them from the pack; it’s moist and fluffy My family and I snag a dozen for the week at the Monroe County Farmers Market I found a forgotten (or was it hidden?) tamale in the back of the fridge yesterday that was two weeks old I heated it up and it was still moist and full of delicia Our next stop is the Turner Hall parking lot for the Columbia Community Market where we’re excited to try their loaded nachos and street corn in a cup to pick up another dozen tamales for the week Congratulations on being voted the “Best of Lawrence” How does it feel to receive this recognition from the community It feels incredibly rewarding and humbling to be recognized by the community as it reflects the hard work and passion we’ve put into serving and connecting with everyone What do you believe sets your business apart What sets us apart is that we use family recipes We take the time to create an experience that either transports your palate to new flavors or brings back memories Can you provide a brief overview of your business’s history was founded with the goal of bringing authentic South American flavors to Lawrence inspired by my grandmother’s recipes we aimed to create a family-oriented space where the traditions and customs of South America come alive through our food How has your business evolved or grown since you first started What key milestones have you achieved along the way Since opening Delicias del Sur just four months ago we’ve grown by expanding our offerings to include catering services A major milestone has been connecting with our community offering a taste of South America through authentic dishes How do you engage with the local community and how has this engagement impacted your success We engage by offering catering for gatherings and creating a welcoming space for families and friends to enjoy South American culture through food Could you share an example of how your business has embraced innovation to stay ahead of the curve We’ve embraced innovation by offering online ordering for convenience hosting special themed dinners to keep things exciting and creating unique dishes based on customer requests or initiatives that you’re excited about and would like the community to know we are excited about our upcoming special themed dinners and the addition of a dedicated dinner menu These new offerings will feature unique dishes and seasonal favorites inspired by South American traditions The “Best of Lawrence” title often indicates a commitment to excellence in customer service How do you ensure that every customer has a positive experience with your business We focus on creating a welcoming atmosphere where everyone feels they are where they wish to be We take pride in sharing our stories and listening to theirs and working together to create and recreate memorable experiences Our goal is to provide genuine care and reflect our commitment to excellence in every interaction The latest headlines from the Lawrence Journal-World and KUsports.com Copyright © 2025 Ogden Newspapers of Kansas, LLC | https://www2.ljworld.com | 1035 N. Third Street, Lawrence, KS 66044 | 785-843-1000 | Terms of Service The Las Delicias series was inspired by the tragic events of 30 August 1996 when 60 young soldiers were kidnapped by the FARC guerrilla movement at the Las Delicias military base in southern Colombia and the survivors were held captive for 288 days This harrowing event left a profound mark on Colombian society and inspired González to create this poignant series of small paintings González continues to highlight universal expressions of grief through her work The Las Delicias series depicts women covering their faces with their hands in an act of mourning González describes the series as “a representation of pain a symbol that reflects both individual sorrow and collective suffering The simple act of hiding one’s face with one’s hands is a universal gesture of loss and mourning.” De Pont enriches its collection of Beatriz González’s work emphasizing its commitment to a world perspective and to making the oeuvre of this influential Latin American artist more accessible De Pont stands among a select group of Western museums to collect González’s work ArtDependence Magazine is an international magazine covering all spheres of contemporary art ArtDependence features the latest art news highlighting interviews with today’s most influential artists fair directors and individuals at the axis of the arts The magazine also covers series of articles and reviews on critical art events new publications and other foremost happenings in the art world If you would like to submit events or editorial content to ArtDependence Magazine, please feel free to reach the magazine via the contact page This week our search for the best tacos in Chatt town took me to La Delicia Latin Cuisine off Rossville Blvd once parked by Tienda Aguila at the corner of 30th Street and Rossville Blvd literally within walking distance of my house On a few occasions I ordered their chicken and rice plates But they had already moved the restaurant from the trailer into its current location at 4308 Rossville Blvd Although completely remodeled with new tables you can still tell this was once a Pizza Hut although sometimes their music is a bit too loud I know I’ve been going on and on about authentic street tacos but eating here has opened my mind to what a taco is or could be like how they prepare the shells for a Birria taco Here’s the twist – the onions were sliced and GRILLED and they were also topped with a tiny amount of finely chopped cabbage let me tell you what – I am now hooked on the concept of my tacos having grilled onions - ALWAYS it changed the flavor profile dramatically The slight crunch from the cabbage was needed as the tortillas were soft and juicy use a fork and knife (confession - I used utensils This is another place with an expansive menu or shrimp or a combination of two with beans and rice They offer vegetarian options and have desserts mom and I often ordered from the trailer and split a plate of their pechuga a la plancha It’s delicious and something different if you don’t want to have tacos One section of the menu lists some items they call authentic Guatemalteca I know I’ll be trying some of these on my next few visits One is their Pollo con papas (Fried chicken with French fries) but this plate is unique in that the chicken and fries are covered in ketchup mayonnaise and their homemade spicy Guatemalan sauce but this dish comes out of the kitchen looking more like a Mexican flag – chicken and fries covered in white Two things I’ve never seen or known about until I looked through their menu Both are a variation of what we call a hot dog and a sausage stuffed into a Guatemalan bread and topped with guacamole but the steak and sausage are wrapped in a flour or corn tortilla This place is proud of their heritage and the surrounding Guatemalan community They often host events celebrating Guatemalan holidays Their restaurant is available to rent for special events and birthdays Tienda Aguila moved to a new location in Red Bank and is planning to open a second La Delicia next to the store folks in Red Bank can order from their food trailer called La Delicia Taqueria What’s your favorite taco place and why? Send me an email at Pattyl@brewermediagroup.com Owner Maria Menjivar opened the brand’s original location in 2018 on Mason Avenue in Daytona Beach followed by her second location few years later in Ormond Beach The restaurant offers a Central American-focused menu with an array of homemade Mexican alongside several breakfast bites and homemade desserts Options range from the best-selling pupusas and empanadas to meat-layered tacos Read more: Daytona restaurant specializing in Central American cuisine to open 1st Flagler location a fast-casual dining chain specializing in Asian cuisine opened a new location in Deltona in November now serving as the largest Asian dining concept in the country where it opened its first location in 1983 and has since expanded with thousands of locations across the U.S which now operates five locations within the Volusia-Flagler region honey walnut shrimp and broccoli beef entrée The chain’s new Deltona location also features a brand-new store design that seeks to embrace traditional Chinese architecture 101 Palm Harbor Parkway, Unit C132, Palm Coast; 386-302-0094, facebook.com Soda Waves owned by father-daughter-duo John and Jamie Kerlin opened its doors in Ormond Beach last month The unique shop offers a custom soda experience where guests can enjoy 24 signature drinks which combine a light or dark soda base with flavored syrups or they can create their own beverage with 48 different flavors to choose from Soda Waves has a free app customers can download to customize and place their orders for pickup either in the store or curbside from the comfort of their vehicle Read more: Gourmet soda shop brings fun and fizz to Ormond Beach tacos and more — not to mention a daily 3-6 p.m Menu options range from the Surfside Grouper and classic lobster roll to mojo pork tacos Cheesy Shrimp Toast and Citrus Barbecue Chicken Read more: Tiki Docks restaurant opens in Port Orange, taking over the former Fysh eatery Treats & Sweets Cakery reopened at a brand-new The revered bakery originally opened shop in 2013 at 2293 S where it earned esteem designing custom treats for local weddings owner Justine Knight opted to move operations a roughly two-minute drive up the road in South Daytona where she recently rebranded and hosted the shop's anticipated grand opening Read more: South Daytona bakery to reopen at new, expanded location Burntwood Tavern quietly closed its doors for good in Ormond Beach last month, and will soon be replaced by Thirsty Turtle Seagrill After recently announcing its collaboration with Monven Group an Ohio-based restaurant operating group that owns Burntwood Tavern Thirsty Turtle Seagrill is preparing to open its eighth location this month at the former tavern guests can enjoy refreshing drinks and made-to-order honey garlic wings alongside a generous selection of fresh-never-frozen burgers and sandwiches Read more: Seafood sports bar chain to open in Ormond Beach Donnie’s Donuts said goodbye to what was its last remaining Volusia County location in November Owners Patti and Donald Summerlin announced the “difficult decision” to close their Daytona Beach doughnut shop in a social media post last month which recalled various hurricanes and tropical storms that have torn through the region over the years “It’s not just about the hurricanes (sic) destruction to property and individuals but the economic downturns for years afterwards,” the post reads “We have given it everything we had for 9 years and are simply devastated for our employees and our fantastic customers.” The local shop originated on Daytona Beach’s Seabreeze Boulevard nearly a decade ago before later expanding with locations in Ormond Beach Donnie’s Donuts was located at 225 Daytona Blvd Read more: Donnie's Donuts closes in Daytona Beach Email hperray@gannett.com to be added to the list Owners Nathan and Michelle Goldstein and Carley Costa hope to elevate New Smyrna Beach’s nightlife scene with the opening of their brand-new wine bar this month will offer approachable and premium wine selections from around the globe build-your-own charcuterie and several tapas-style menu options Read more: New wine bar to open in New Smyrna Beach Husband and wife Albert and Deanna Cisson and Roger Labrie owners of the new “family-style” breakfast and lunch spot as well as freshly-baked pastries and gluten-free and vegetarian options Read more: New Ormond Beach restaurant to serve brunch The Grille at Tiano's reopened under new owners Jim Rushing and Travous Dever last month after over a decade of success under original owners Vittorio and Caterina Tiano The Tianos maintain ownership of the brand’s One Daytona restaurant which hosted its grand opening at 1860 Victory Circle in 2021 The restaurant, which resides at the New Smyrna Golf Club, announced the sale over social media last month it makes the most sense to focus on one location at this time.” Read more: NSB Italian restaurant sold to new owners The quick-service restaurant seats 49 and offers “authentic” Chicago-style thin crust and classic deep-dish pizzas Read more: Authentic Chicago-style restaurant opens in Port Orange has something to satisfy foodies of all preferences here are seven sandwich shops that hit the spot in the Daytona Beach area Read more: 7 best sandwich shops in Daytona Beach, NSB, Ormond Beach, Port Orange and more An agro-technical boarding school is the subject of this striking documentary which offers vignettes of growing pains and childlike wonder Eduardo Crespo’s sensitive documentary follows a cohort of boys at an Argentina agro-technical boarding school called Las Delicias (The Delights) the students’ day-to-day rituals in the countryside appear quite ordinary they go to classes or tend the crops on campus they play video games or hang out with their peers it is these quiet moments of adolescent togetherness that are the most revelatory Here is a film about the unseen intimacies between boys and how they learn to interact with the world at large Many of the pupils come to Las Delicias with an interest in agriculture while others are looking for rehabilitation after being expelled from other schools but doesn’t dwell extensively on any single individual lingering instead on vignettes of growing pains and childlike wonder a boy frets in the doctor’s office about a sore throat; the next we see another pupil sweetly looking after a fallen bird The recurring mention of a missing phone along with the teachers’ gentle pleas for the responsible party to step forward also lends the piece a dose of drama – with a very moving conclusion Crespo’s film barely digs into how Las Delicias operates as a school we occasionally see female students on school grounds yet it remains unclear if this institution is co-ed the depiction of boys’ inner lives remains a striking one a touching bookend that embodies the circular nature of youth itself The Delights is on True Story from 1 November This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page After more than five years of success in the Daytona Beach area this Latin eatery is expanding with its first Flagler County location Delicias Centro Americanas plans to open its third location at 100 S. State St. in Bunnell, formerly Dex N Angie House of Flavor according to managers Allison Martinez and Olga Madrid Both Martinez and Madrid say they’ve been highly involved in the brand’s new location working closely with owner Maria Menjivar to bring the family-owned spot to life while her second location opened shop a few years later in Ormond Beach which according to Madrid came to fruition rather spontaneously when the space went on the market over the summer will have a nearly identical menu to the brand’s Volusia County locations with the anticipated addition of a full bar and a new American breakfast selection featuring homemade pancakes and other classic mornings bites More: The best Mexican restaurants in the Daytona Beach area Beloved Latin restaurant reopens in Ormond Beach 2 years after Tropical Storm Ian Acclaimed chef, James Beard-nominated restaurant group bring elevated eats to Daytona Beach so they can enjoy the new breakfast (options),” Martinez said eager to bring “something different” to the area Delicias Centro Americanas has become a local staple for vibrant Central American cuisine offering a robust menu that ranges from the best-selling handmade pupusas and crispy beef chicken or cheese empanadas to the Mexican soft tacos with my personal favorites being the shredded chicken and chorizo cilantro and freshly-squeezed lime on a homemade corn tortilla “I feel like they don’t have too much options when it comes to food over here," Madrid said I feel like a Hispanic restaurant will be nice for (residents) so we can share a little bit of our Hispanic food to them Other menu options include the carne asada (grilled steak); fried chicken; Honduran enchiladas and ground beef or chicken pastelitos — a savory cheese and dressing; as well as the Guatemalan pepián de pollo — a traditional chicken stew and Guatemala’s national dish; the Mexican burritos gorditas and tostadas with customers’ choice of protein; various sandwiches like the classic Cubano and tres leche or flan desserts Customers will also find $13.99 meal deals on the menu Where to find the best Cuban sandwiches in Volusia-Flagler New Colombian café serves empanadas, coffee and more in South Daytona “All our food in this restaurant is handmade,” Madrid said “ … and sometimes people ask for a specific plate of what they want we’ll do it,” personalizing guests’ experience beyond what the restaurant’s expansive menu showcases Madrid and Martinez hope to introduce Flagler County locals to the same home-like family-friendly environment many have come to know at the restaurant’s other locations and I feel like it makes them feel a little bit like home,” Madrid said Delicias Centro Americanas is located at 100 S No official opening date has been released though the restaurant plans to open in the initial weeks of November call 386-263-2676 or visit deliciascentro.com/Bunnell The marketing and advertising industry is a rapidly shifting realm where emerging trends and creative ideas come together to reshape how brands communicate with its audiences. As the landscape evolves it’s crucial for those in agencies to stay ahead of the curve — embracing change While female leaders are steadily rising to the top there's still much work to be done to accelerate gender equality and ensure that every voice has an opportunity to be heard MARKETING-INTERACTIVE celebrates the voices of women who are making waves in Singapore's creative breaking barriers and paving the way for the future generation of leaders chief executive officer at Edelman Singapore Don't miss: International Women’s Day: What 'accelerate action' means to SG marketing leaders MARKETING-INTERACTIVE: How do you define leadership and how do you believe women bring a unique perspective to leadership roles Growing up in a matriarchal Peranakan household I also learned the importance of resilience and adaptability Women often excel by bringing diverse viewpoints to the table to drive business success MARKETING-INTEARCTIVE: What were some of the most significant challenges you've faced as a woman in the industry Tan: One of the most significant challenges I've faced is overcoming biases and stereotypes that often exist in the industry Taking on a leadership role outside my home market in Hong Kong; at a time when leadership roles were predominantly held by older I have had to navigate a landscape with inherent biases I focused on honing my business acumen and skills and demonstrating my capabilities through consistent performance By staying true to my own values and drawing on the unique client experiences I’ve had working on regional and global businesses in Singapore I have been able to break through barriers and lead with confidence MARKETING-INTEARCTIVE: What is one bold step you are hoping to take to 'accelerate action' in the industry Tan: I will champion inclusiveness and continuous learning in the AI age As we navigate the rapidly evolving technological landscape it is crucial to ensure that everyone has the opportunity to thrive This means providing comprehensive training that equips our teams with the skills needed to succeed in the AI-driven future we can create an environment where diverse perspectives are valued and everyone feels empowered to contribute This approach aligns with Edelman's values of integrity and will help us achieve sustainable growth while creating a more equitable future for all MARKETING-INTEARCTIVE: What advice would you give to women starting their careers in the industry who want to make a meaningful impact and stand out Tan: My advice to anyone starting their careers in the industry is to be bold Embrace your unique strengths and perspectives and don't be afraid to speak up and share your ideas Continuously invest in your personal and professional development and be open to learning from both successes and setbacks stay true to your values and lead with integrity Join us this coming 23 - 24 April for #Content360 a two-day extravaganza centered around three core thematic pillars: Challenging The Norm; Technology For Transformation; and Unlocking Imagination Immerse yourself in learning to curate content with creativity We break down the big and messy topics of the day so you're updated on the most important developments in Asia's marketing development – for free MARKETING-INTERACTIVE is an online publication of Lighthouse Independent Media Marketing Interactive is not responsible for the content of external sites Share on FacebookShare on X (formerly Twitter)Share on PinterestShare on LinkedInMONROE (WBTV) - A day care worker in Union County is facing a trio of child abuse charges after she allegedly sprayed kids in the face with a water bottle last month A warrant said 30-year-old Delicia Monay Chambers sprayed two boys and a girl at Childtime Learning Centers on Dec. 1, 2024. Monroe police said one of the children’s mother took to social media to express concern about Chambers’ alleged actions Police said the bottle Chambers was accused of spraying the kids with contained either water or a soap and water mix It is unclear how old the three children were The warrant for her arrest was issued on Jan more than a month after the alleged incident Monroe police said she turned herself in at the Mecklenburg County Jail the following day Records show Chambers was charged with three counts of misdemeanor child abuse and was released from jail after submitting a written promise to appear in court She is due in court in Union County on Feb 6 inspection revealed 10 violations at Childtime most of which dealt with either emergency care or staff/child ratio concerns Another inspection by the same consultant on Jan Related: Charlotte woman arrested after child reportedly not given solid food for months The 38-year-old veteran proved she still has plenty of game left, hitting the clutch three-pointer that secured a win against Indeportes Antioquia and clinched the top spot for her team. Harris was consistently outstanding across all three games, finishing as the league leader in efficiency with a rating of 21.0. The forward averaged 17.3 points on 50 percent shooting from beyond the arc (8-16), 7.7 rebounds, and 1.7 steals per game. Collier was a dominant force on both ends of the court for the American team, playing a pivotal role in their qualification for the Final Four. The 27-year-old forward averaged 19.3 points per game, the third-highest in the league, and was a defensive powerhouse, contributing 6.0 rebounds, 3.3 steals, and 2.0 blocks per game, leading the league in steals and blocks. After being named MVP in Indeportes Antioquia’s 2023 South American Women’s Basketball League title run, Muñoz returned to the team and continued to shine. She was the standout performer for head coach Luis Cuenca’s squad, averaging 16.7 points, with a 41 percent success rate from three-point range (9-22), 8.7 rebounds, and 2.0 steals. Her efficiency rating of 17.7 was the third-best in the league. Davis was the most consistent performer for the Mexican team throughout the competition. While Argentina’s Camila Suárez led the offensive charge with 21.0 points per game, she didn’t play in the final matchup. Davis, however, continued her steady production, nearly averaging a double-double with 9.3 points, 9.7 rebounds, and 2.0 assists per game. She also led her team with an efficiency rating of 14.3. Mariana Trabanino and one historic Jewish deli to remind you that Hialeah is more than just Cuban food Because all these $30 cheeseburgers are really starting to hurt our checking account Mariana is a Hialeah native who uses her degree in French studies to discover Miami’s best croissants Feature Films Database Southern Mediterranean films database Scriptwriters European Film Schools Production Companies Distributors International Sales Submit a Film Industry Reports Co-Production Podcast Online Screenwriting Training Course Guided Course for Feature Film Writing Script Analysis Analysis of the potential of your series Cineuropa's Training Catalogue Film Festival Photographs Newsletter Photogalleries EUFCN Location Award Euro Film Fest 27 Times Cinema GoCritic! Advertise on Cineuropa Logos and Banners PRODUCTION / FUNDING Spain by Alfonso Rivera María Hervás and the filmmaker’s son Pablo Colomo star in this comedy being produced by the director himself alongside Telespan 2000 I intend to repeat that experience while banking on a more well-rounded team but also while attempting to preserve the most important thing which is freedom when it comes to tackling the screenplay and the ability to improvise with characters I know very well,” he remarked co-written by Colomo and his son Pablo (who also acts in the feature) sets out the views that they each have on politics and the complexity of the art world and its speculative market “I want the dialogue to benefit from a certain freedom always in search of the truth and laying bare the characters’ contradictions using dry humour.” it tells of how Fermín (played by Fernando Colomo) The crisis he is enduring is not only financial in nature as he has split up with his wife and has been forced to live in the workshop of his artist friend Javier de Juan located in an underground garage in central Madrid But Fermín is hiding the fact he has an unsteady hand which makes it difficult for him to continue painting This is why he rejects the suggestion by his gallery owner and ex-wife Pepa (played by Carmen Machi) to enter a lucrative competition to make a new version of Hieronymus Bosch’s triptych The Garden of Earthly Delights two events will cause him to change his mind: the notification that his bank accounts and cards have been frozen who rocks up from India and parks his camper van in his father’s house-cum-garage father and son will have to put their artistic and personal differences behind them if they want to join forces to make a modern version of Bosch’s masterpiece Las delicias del jardín is a production by Comba Films (Colomo’s own company) and Telespan 2000, part of the Squirrel Media group, which boasts the involvement of Prime Video and has received development support from the CAM. Vértice 360 will distribute it in Spanish theatres Please subscribe to our newsletter to receive more stories like this directly in your inbox 02/05/2025Production / Funding – Italy Shooting begins on Walter Fasano’s Nino, a portrait of scoring maestro Nino Rota 02/05/2025Production / Funding – Belgium Wallimage is backing Michaël R Roskam's Le Faux Soir 30/04/2025Production / Funding – Italy The final clapperboard slams on Il falsario, starring Pietro Castellitto 30/04/2025Production / Funding – UK/France/Germany Sally Potter’s Alma to star Pamela Anderson and Dakota Fanning 29/04/2025Production / Funding – Spain Claudia Pinto finishes filming Morir no siempre sale bien 29/04/2025Production / Funding – Latvia The National Film Centre of Latvia unveils the recipients of its latest round of funding Subscribe to our newsletter to receive the most important daily or weekly news on European cinema Cannes 2025 Marché du Film AFCI runs its second annual Global Film Commission Network Summit at Marché du Film Festivals / Awards Czech Republic Czech Republic’s Anifilm goes sci-fi Distribution / Releases / Exhibitors Europe European Arthouse Cinema Day set to return on 23 November Cannes 2025 Marché du Film Indie Sales presents a three-star line-up at Cannes HOFF 2025 The Shadow and U Are the Universe win at Estonia’s Haapsalu Horror and Fantasy Film Festival Crossing Europe 2025 Awards The New Year That Never Came and The Flats crowned at Crossing Europe Cannes 2025 Marché du Film Be For Films to sell Love Me Tender in Cannes Cannes 2025/Sponsored Latvia set to shine bright at Cannes, led by Sergei Loznitsa’s competition entry Two Prosecutors Las Palmas 2025 MECAS/Awards Manuel Muñoz Rivas and Joana Carro win awards at the eighth MECAS Cannes 2025 Marché du Film Playtime to present some high-impact and entrancing trump cards at Cannes Production / Funding Italy goEast 2025 Review: My Magical World Market TrendsFOCUSA busy spring festival season awaits the European film industry. Cineuropa will continue to keep its readers up to date with the latest news and market insights, covering the buzziest events, including Cannes, Kraków, Karlovy Vary, Tribeca, Hot Docs, Annecy, Brussels, Munich and many others Distribution, Exhibition and Streaming – 02/05/2025Slovak crime-thriller Černák becomes the highest-grossing film in domestic cinemasThe second film in the saga about a local mafia boss, directed by Jakub Króner, outgrossed its first part, which dominated Slovak cinemas last year Animation – 30/04/2025Mirko Goran Marijanac • Media sales executive, DeAPlaneta EntertainmentDuring our chat, the exec shared key insights from this year’s Cartoon Next and touched on the current climate for the animation sector Jaśmina Wójcik • Director of King Matt the First The Polish director discusses her approach to taking on a 1920s children’s literary classic in an unexpected way Želimir Žilnik • Director of Eighty Plus The Serbian director discusses his deep suspicion of ideologies in relation to his irresistibly charming latest feature, which follows a man whose life spans three political systems Paulina Jaroszewicz • Distribution and marketing manager, New Horizons Association Cineuropa sat down with the Polish distributor to discuss her company’s strategy as well as the connection between its distribution line-up and BNP Paribas New Horizons Festival’s programme Lorcan Finnegan • Director of The Surfer The Irish filmmaker discusses his mystery-thriller, how he created the character with Nicolas Cage and his approach to the use of colours in the film Privacy Policy The images used on this website have been provided by journalists and are believed to be free of rights if you are the owner of an image used on this website and believe that its use infringes on your copyright We will remove the image in question as soon as possible We have made reasonable efforts to ensure that all images used on this website are used legally and in accordance with copyright laws About us | Contact us | Logos and Banners Mission | Partners | Team | Donations | Terms and conditions An authentic Honduran restaurant is now open in the Grand Rapids area READ MORE: New Restaurant with Massive Menu Opens in Walker  If you've not had Honduran food before and mangoes are often used in Honduran cooking The new Honduran restaurant, Yureika's Delicias Catrachas is located 1500 44th ST SW in Wyoming Owners say they serve classic dishes with a modern twist While a menu is not available online, the owners have shared some of their dishes to social media READ MORE: Popular Taco Truck Opens New Grand Rapids Restaurant Pollo Chuco is a Honduran-style fried chicken served on top of slices of fried green banana Baleadas are handmade flour tortilla filled with refried beans Catrachas are fried tortillas with refried beans and a topping of grated cheese Yureika's Delicias Catrachas serves breakfast Tuesday through Thursday and Friday through Sunday 8a.m Gallery Credit: Janna Experience a taste of Honduras at a new restaurant open in Wyoming, Mich.\nRead More READ MORE: New Restaurant with Massive Menu Opens in Walker  The new Honduran restaurant, Yureika's Delicias Catrachas While a menu is not available online, the owners have shared some of their dishes to social media READ MORE: Popular Taco Truck Opens New Grand Rapids Restaurant (This profile appeared originally in the Nov 2022 edition of the Birmingham Times and has been updated) While attending Auburn University in Montgomery (AUM) Delicia Mason did her clinicals at Children’s of Alabama and knew that the facility was the only place she wanted to work “I didn’t want to be at any hospital other than Children’s That’s just where my passion is—with pediatrics,” she said Not only did she get a chance to work at the hospital but is now vice president of nursing operations at Children’s of Alabama Mason is responsible for the oversight of daily inpatient nursing operations inclusive of critical care She previously served as Chief Nursing Officer Being CNO “pulled in all responsibility for nurses at Children’s of Alabama,” she said and even outside of nursing as an organization … [We’re] in this period of intentional focus on staff not just with self-care for our leaders but what do we do as an organization to really support them.” Her career at Children’s for the past 26 years was the perfect fit because of her work in pediatrics and caring for children It’s the innocence of what [children] bring every day how they can build you up even when they may not be feeling the best It’s not uncommon to see superheroes walking down the hallway and they sometimes are a source of strength for the kids “There are occasions when we have superhero characters dressed and available in areas to visit with patients and their families … Those are the things we miss over time as we grow into adults … You lose that kind of innocence and that general sense of what it feels like to be a child.” alongside one older sibling and two younger siblings She attended George Washington Carver High School adding that she chose the instrument because “the keys fascinated me and seemed challenging to maneuver I thought it would be fun to give it a try and I would sit and listen to her rehearse when spending time at my grandparents’ house during the summer months.” Mason attended Alabama Agriculture and Mechanical University (AAMU) in Huntsville “I had a lot of fun during my freshman year at [AAMU] My parents thought I was having a little too much fun,” she said Mason played in the clarinet section for the Marching Maroon and White Band She acknowledges that her focus was not where it needed to be so she returned home and transferred to AUM where she earned a bachelor’s degree in nursing She practiced at Montgomery Regional Hospital (now LewisGale Hospital Montgomery) and Baptist Medical Center South before moving to Birmingham because my original plan included becoming a pediatrician he really talked about nursing and said he thought it would be great for me “who was there to support me throughout the time,” she said “He reinforced the importance of hard work and the importance of being an independent adult [My siblings and I] would consistently hear this message growing up,” Mason added “He helped me believe I could achieve anything and that anything is possible And although there were times I thought he was a little tough on us I appreciate every life lesson he took the time to share with my siblings and me.” Mason moved to Birmingham in 1998 when her husband’s job relocated “I stayed [in Montgomery for most] of my life until I moved and [joined] Children’s of Alabama so it took me about three months to get an interview for a job,” she said adding that she started at Children’s in 1998 when she accepted a job in the pediatric intensive care unit (PICU) moved into subbing in and handling some charge nurse responsibilities and then transitioned into being a nursing unit educator responsible for onboarding new nurses and overseeing the orientation period to ensure quality learning about the PICU.” Mason held that position for several years before earning a master’s degree in Nursing Health Systems Administration from the University of Alabama at Birmingham (UAB) in 2014 “Then I moved on to focus more on nursing quality work [looking] at how we can provide optimal patient outcomes,” she said then I decided to take the leap into administration” Mason took a nursing division director position which involved being accountable for all of the inpatient acute-care floors and acute-care units as well as the emergency department and dialysis facility she was promoted to the role of vice president of nursing operations which incorporated all of the inpatient areas; all of the hospital’s division directors report to her Asked what prompted her decision to transition into administration after working with children for so long “It wasn’t really until I completed my master’s studies which really made me start thinking seriously about administration “[The UAB Master’s in Nursing Health Systems Administration] program really enlightened me to the different side of nursing in reference to the decision making and how to transfer that over to complement and help build and support frontline teams.” Mason was able to accomplish her goals with the help of mentors “I think it’s very important to have a mentor especially when you’re heading into uncharted territories you are not familiar with.” and they have seven children: Terrence; LaDarius; Marquise; Jackie; Sydney; Kelia; and Paris Nursing shortages have always been a concern in the medical community and even more so during the COVID-19 pandemic That has not gotten in the way of care at Children’s “We experienced consistent state of shortages for nurses even before [the pandemic] but COVID-19 magnified the need for nurses and [Children’s of Alabama] has not been exempt from that but the passion for why we do what we do as nurses has not deviated We have professionals who work tirelessly to serve the needs of our patients.” Tan (pictured left) joined the firm in Singapore in 2006 and has built a strong track record of leading fully integrated teams across Asia Pacific delivering diversified communications solutions and serving as Regional and Global Client Leader for some of Edelman’s largest clients During her two and a half years as CEO of Hong Kong and the Greater Bay Area Tan has anchored the business post-pandemic and built a strong integrated communications team that delivers borderless communications advisory solutions for clients across the region Her newly expanded remit to now include Singapore comes as Julia Wei departs the firm to pursue a new venture at the end of the month said: “Delicia’s new role is an acknowledgement of her experience and contribution to our firm We have a strong team and a great set of clients in Singapore I am confident that we will continue to do impressive work in that market I would like to thank Julia for her contribution to the Edelman business in APAC “We are also very pleased to have Gigg onboard to lead our business in Thailand we are strengthening our ability to deliver the best communications advisory solutions for our clients across Asia Pacific I am confident both Gigg and Delicia will make positive impact in their new positions.” and website in this browser for the next time I comment Register for Free and receive the Campaign Brief Daily Bulletin Type your email address in the space below The construction of a five-star hotel on the grounds of the privately owned Las Delicias car park which is right next to Malaga's historic city centre Although plans for replacing the 4,000-square-metre car park located between Calle Don Rodrigo and Calle Marqués de Valdecañas have been on the table for more than five years Catalan hotel chain Yurbban has signed an option to purchase agreement with land owners The project shines a light on the hotel fever that has permeated the city council with intentions to expand Malaga's stock of higher category hotels the new establishment will transform the area where the current car park is located The company behind this project is the tourist accommodation chain Yurbban a Catalan group that is in the process of expanding across the country has already stated that one of their objectives is to land in Malaga Last year they signed an option to purchase contract for Las Delicias Assessment by the city council's urban planning department is already under way Promoters of the project have presented a detailed study drawn up by Benalmádena-based architect Juan Ramón Montoya Molina who has been involved in other hotel projects in both Malaga city and province - the Ilunion hotel on Paseo de Antonio Machado and boutique hotel Teatro Romano on Calle Alcazabilla Seville investors also proposed a hotel project for this site back in 2019 There are several urban planning conditions that any project for the area must respect The current urban development plan for Malaga's historic centre has proposed the creation of a central public square that would connect Calle Molinillo del Aceite and Calle Carmelitas Whatever new construction is built in the site of the car park would be attached to the back of the buildings on Calle Álvarez with a façade facing the new public square The city council's project covers the entire area and includes not only the pavilion and columns of the old 19-century public baths but also a vaulted structure of reinforced concrete that was built in the 1950s Considering that the new proposal foresees the construction of an underground car park that can maintain the number of parking spaces offered by Las Delicias it should take into account the archaeological protection of the site The area is included in the general urban development plan (PGOU) as a site for protection as it once formed part of Fontanalla - a neighbourhood from medieval times The district was characterised by pottery activity of which several remains have already appeared in works carried out in the area around the church of San Felipe Neri Whether this new project for a hotel will be accepted will be known in the next few months What does seem clear is that it would contribute to the transformation of Malaga's city centre where work is already under way to set up the headquarters of an international business school The institution will be located in what used to be the convent of the Nazarene nuns - a building annexed to the space where the hotel is to be built It will be a training centre of the French business school ESSCA which is expected to open its doors next autumn and receive around a thousand students each year Comentar es una ventaja exclusiva para registrados If you only know a handful of Spanish words here’s one you might want to add to your vocabulary: medialuna What’s a medialuna? It’s a flaky, crescent-shaped croissant/brioche hybrid, full of sweet dough and vanilla. And it’s a specialty of a Lawrence restaurant and bakery specializing in South American food, Delicias del Sur, set to open soon in the former RPG space at 724 Massachusetts St longtime Lawrence resident Romina Novick has pulled together a unique and personal group of South American and Cuban comfort food experts She’s tapping her extended family of abuelas (grandmothers) who long have gathered at holidays and other events to celebrate family and food.  “No professional culinary background at all,” says Novick “Only the knowledge from seeing my mom cook Our culture cooks a lot of homemade food.” We all may have to learn some Spanish to explore Delicias del Sur’s menu. Expect a wide array of Latin American treats when it opens in the coming weeks (keep an eye on its Facebook page at this link for opening plans) “We will have a variety of products,” Novick says “Crepes for brunch and all day as well as Venezuelan arepas and we are working very hard on the bakery area to bring Uruguayan-style bread and bizcochos We are bringing a little bit from all of South America.” Novick’s uncle Eldo and aunt Jo had a farm south of Ottawa that served as a jump from Latin America to the Midwest.  then we moved to El Pinar Canelones,” she says “When I turned 12 we came to Lawrence and went back at 14 years of age At 19 years old I came to Lawrence to stay.” She had the idea for the restaurant not long after moving here and he brought another family flavor to the restaurant dream His sister contributed their Cuban influence to the menu a famous Cuban root side dish enjoyed during holidays also known as stuffed plantain cups.  It’s recipes like these that helped to kick Novick’s idea into reality: the ones that come from la familia “We had different business(es) and the moment arrived when digging a little on my family story,” she says “My uncle from Ottawa shared the story that my grandma had a small tea house in Uruguay called Te Til (useful to you) My uncle had all the recipes that my grandma had been saving for many years along with those my mom sent me (and) some of the ones she had back in Uruguay as well And that’s when the wish I had seemed like it needed to become real.” As Novick and her family planned the restaurant Friends and family expressed that they wanted the tastes and flavors they knew from home So the menu will cross multiple South American borders You’ll see some familiar spices and ingredients at Delicias del Sur dulce de leche is a well-known decadent confection made with sweetened milk But Novick anticipates that guests may be surprised by the texture Novick hopes that Delicias del Sur will make South American food more familiar to Lawrence creating a place “wherever home is a little closer.”  Click here to learn more about our newsletters first August Rudisell (he/him) has been a photographer and videographer for The Lawrence Times since March 2021 and he would love to meet your dog when out and about at a community event See more of his work for the Times here. MORE … East 1900 Road ramp to westbound K-10 to close through April Kansas Senate clears flat tax plan after heated discussion Kansas owned and operated publication covering key news and providing important information for the Lawrence and Douglas County We operate without a paywall so that everyone can read our coverage, regardless of ability to pay. Please click here to support us if you are able The Times is a proud “aspiring entrepreneur” member of Local Independent Online News (LION) Publishers We are happy to consider individual requests to republish content; however no content from this site may be republished without express permission Mission Statement: to assist the integration of foreign residents living in Spain and this is never more accurate than when you establish yourself as a foreign resident in a new country Being able to quickly familiarise yourself with the culture and customs can help ease the transition during a challenging time This is why Euro Weekly News makes it our mission to provide you with a free news resource in English that covers both regional and national Spanish news – anything that we feel you will benefit from knowing as you integrate into your new community and live your best life in Spain you can forget about translating articles from Spanish into awkward English that probably don’t make much sense Let us be your convenient and essential guide to all things that will likely affect you as a foreign resident living in Spain SomSom Delicias Asiáticas is more than just a restaurant in Nerja and his mother Teresa have worked tirelessly to turn their dream into a reality creating a warm and welcoming spot where the community can enjoy delicious Thai and Indonesian dishes with a small ‘Thaipas Bar’ offering a simple chalkboard menu with Thai snacks and drinks their love for food and their drive to succeed kept them going from the cozy yet stylish décor to the inviting garden which gives diners a peaceful place to enjoy their meal It’s these little details that make SomSom Delicias Asiáticas a standout dining destination in Nerja What’s truly special about this family-run spot is the heart they put into every dish and every corner of the restaurant They’ve grown so much from those early days and the success of their restaurant is a reflection of their passion and hard work don’t miss the chance to experience the flavours and warmth of SomSom Delicias Asiáticas Make your reservation today! You can find SomSom Delicias Asiáticas at Calle Almirante Ferrandiz 70, Nerja. For more information or to book a table, email info@somsom.es, visit www.somsom.es Read more Axarquia news, articles and events here  Read more dining out recommendations here Subscribe to our Euro Weekly News alerts to get the latest stories into your inbox Euro Weekly News is the leading English language newspaper in Spain by delivering news with a social conscience we are proud to be the voice for the expat communities who now call Spain home With around half a million print readers a week and over 1.5 million web views per month EWN has the biggest readership of any English language newspaper in Spain The paper prints over 150 news stories a week with many hundreds more on the web – no one else even comes close Our publication has won numerous awards over the last 25 years including Best Free Newspaper of the Year (Premios AEEPP) Company of the Year (Costa del Sol Business Awards) and Collaboration with Foreigners honours (Mijas Town Hall) All of this comes at ZERO cost to our readers All our print and online content always has been and always will be FREE OF CHARGE Download our media pack in either English or Spanish Joshua Aldarondo is the owner and head baker of Delicias Bakery in Colorado Springs He has the technique to make all types of bread but the creative element that motivates him is all about understanding chemistry and age-old techniques to create a beautiful taste “I think it’s a combination of a lot of things starting from the basic technique and the knowledge The bookmark basics you should get at school but you hardly get an introduction to that.” Aldarondo started working as a baker at the Ritz Carlton in Naples Florida in 2007 and learned French techniques from a Master Chef there “So that kind of spiked the passion for bread I didn’t know what exactly I was going to do if I was going to do bread Aldarondo eventually became the head baker there Because I think the love for what you do is what’s going to make you take care of the bread so the customers can have it just the way they want it.” Aldarondo says the magic of making bread is derived from the fact that there are only four main ingredients: water you’re making dozens of different types of flavor profiles and textures.” The policy (especially when he worked at 5-star hotels including as head baker at The Broadmoor) is that the customer is always right It didn’t matter what it took or how much it cost and so on.” He brought that mindset to his own business An example he gives is the rye bread he makes for Colonel Mustard’s Sandwich Emporium “I’m trying not just for the bread to taste good and be practical for our customers.” In building the rye bread that Colonel Mustard uses Aldarondo says never liked the marble rye from the big stores because “there’s no finesse Instead of just tumbling both rye doughs together to make a single rye loaf he separates them and places them together you have a nice presentation,” not just of the sandwich but the bread as well because of the definition of the layers.     Aldarondo works a lot with the acidity of the bread Monitoring the acidity helps keep the bread from getting stale or molding especially with the altitude and lack of moisture in the Colorado Springs area “I try to educate our customers on how to handle the bread properly and it got this moldy in two days.’” He says bread that lasts a day is just money in the trash Most of his customers in the restaurant industry order once a week He did some research and development work at Delicias for a rice flour company out of Japan They reached out to the master baker community about making different breads using their local rice flour The creations that Aldarondo made used their black rice One of the breads he made was a Dutch crunch bread “What you see on top is a mixture of the rice and oil,” Aldarondo says the bread is one of his favorites because it is nice and soft “You get the crunchiness from the rice topping but then you get a nice you get those two contrasts of the flavor with the crunchiness of the rice and the softness of the bread The importance of making bread in the Springs all comes down to time in Colorado and then we have the altitude and the high pressure and low pressure that change during the week and change during the seasons of the year.” During Adarondo thereby uses less yeast because there is less pressure holding the bread down allowing the expansion of the gasses Aldarondo must put all his bread in plastic bags to maintain them Many customers ask for a crunchy baguette with a nice crust the moisture that is kept inside the bread migrates to the crust and makes the crust soft (inside the bag).” Many people don’t understand that part They come and touch the bread and like it soft but it’s going to be a crouton in five hours.” The example he uses is that if a restaurant is going to be running 10 Aldarondo says “Puerto Rico is a merging point from so many other cultures.” One of the great aspects he learned growing up there is the knowledge of being able to adapt How you treat it and how you adapt to the different climate is crucial.” most of the time so there is not too much worry about the bread drying out if it was left on the table for 50 minutes Alchemy and atmosphere tend to make a difference in elevation and pressure I have to be aware of the weather and how it’s going to change in the next couple of days.” The Maverick Observer is an online free-thinking publication interested in the happenings in our region. We launched in February 2020 to hold our politicians and businesses accountable. We hope to educate, inform, entertain, and infuse you with a sense of community. Edelman's Delicia Tan (pictured left) will take on an expanded role as CEO for the firm’s operations in Singapore in addition to her current responsibilities as CEO for Hong Kong and Taiwan. Her newly expanded remit to now include Singapore comes as Julia Wei (pictured right) departs the firm to pursue a new venture at the end of the month.   Tan joined the firm in Singapore in 2006 and has built a strong track record of leading fully integrated teams across Asia Pacific delivering diversified communications solutions and serving as regional and global client leader for some of Edelman’s largest clients.  Tan has anchored the business post-pandemic and built a strong integrated communications team that delivers borderless communications advisory solutions for clients across the region.  Vorasit (Gigg) Turongsomboon has been appointed as managing director for Edelman Thailand effective immediately. Reporting to Thi Thien Thanh Nguyen Edelman's CEO for Vietnam and Thailand, Turongsomboon will be tasked with leading Edelman’s Thailand office, which has grown following increasing demand from clients for the firm’s full-service solutions.   A seasoned expert in strategic public relations and communications Turongsomboon brings more than 16 years of experience to his new role where he oversaw a portfolio of clients in tourism automobiles and consumer products sectors – following a decade-long career at Procter & Gamble.  Thukral said: “Tan’s new role is an acknowledgement of her experience and contribution to our firm We have a strong team and a great set of clients in Singapore I am confident that we will continue to do impressive work in that market. I would like to thank Wei for her contribution to the Edelman business in APAC “We are also very pleased to have Turongsomboon onboard to lead our business in Thailand I am confident both Turongsomboon and Tan will make positive impact in their new positions," he added Don't miss: Edelman picks Rakesh Thukral as CEO for APAC as Warren Fernandez exits Edelman picked Thukral to succeed Warren Fernandez as CEO for the firm’s operations in Asia Pacific (APAC) Fernandez will be stepping down from the role to pursue a new opportunity and will remain with the firm until the end of the year to ensure a smooth transition Edelman’s president for international in his new role and the appointment is effective immediately Edelman names new APAC CEO as Jesse Lin exitsEdelman names Hass as China president KIRAN BRAR | OPINION COLUMNIST | kbrar@butler.edu Only 10 minutes away from campus is Delicias Jalisco, a local ice cream shop right off of 38th Street. It is located in a random strip mall, so it might be overlooked by some. I decided on visiting here after seeing a picture of their mangollada on a friend’s Snapchat story This mango sorbet is topped with fresh mango Just writing about it makes my mouth water all over again we viewed the menu largely printed on the wall with ease It was safe to assume that many of the items were freshly made just by looking through the items—that and the large piles of fruit that were behind the counter confirmed my suspicions I really appreciated the pictures next to the text because I like to see what I’m getting into before ordering Zambrzycki noted that the menu was easy to read because each Hispanic food had an English translation right next to it and we were helped right away,” Zambrzycki said I got the mangollada without hesitation because I am a sucker for the mango and tajin combo Paletas are a Mexican frozen treat that are very similar to popsicles We decided to sit inside to eat our frozen treats because we didn’t want them to melt on the drive back to campus we were just really excited to try what we ordered I found the mangollada to be just as good as I anticipated—sweet with the perfect level of spicy The mango sorbet was a little sweeter than I expected it to be but each bite incorporated some spice due to the generously added tajin and chamoy sauce I really enjoyed the tamarind covered straw at the end because it tasted just like Pulparindo candy It was like the cherry on top for my tastebuds I found the $5 price to be reasonable for this unique drink “It [the paleta] was everything I could’ve imagined—not too sweet not too watery and the perfect blend of milk and cookies,” Zambrzycki said Zambrzycki and I just wanted a quick fix of dessert during our visit but I would happily stop in again to try their food You must be logged in to post a comment Send us your letters to the email listed below complete with your full name and affiliation with Butler University. Please keep your letter under 500 words. All letters may be edited by The Butler Collegian's editorial staff for style and grammar. collegian@butler.edu. Copyright © 2012 by DW Focus. Proudly powered by WordPress WordPress Theme by DesignWall Friends Mary Vasquez Ortiz and Esteffania Reyes had a hard time finding a restaurant in Pensacola that reminded them of their Dominican roots Their finished product, Delicias Latin Food and Bar, will hold its grand opening at 1741 E. Nine Mile Road in University Town Center on Friday it was really difficult for me because I miss my mother's food," co-owner Reyes said The cuisine is intended to bring the flavors of the Caribbean to the Panhandle fried plantains and tropical fruits all incorporated into the menu Some of the items that star on the Delicias menu like the Latin chicken croquettes — deep-fried stuffed balls of goodness — are near impossible to find locally and I see nothing around here," Ortiz said Two more restaurants to join plaza: Three new restaurants coming to University Town Center on Nine Mile. See what they are: Gud Vybz brings Jamaican jerk to the 850: Milton hidden gem, Gud Vybz Jamaican Grill, to bring authentic Jamaican fare to Pensacola Everything on the menu — from the soups to the starters to the sweets — are all made from scratch using fresh As Ortiz goes down the menu and describes each item she shares a story of how each dish reflects an aspect of Caribbean culture it is common to catch a fish out of the Caribbean Sea and throw it on a grill a mural of the beach stretches the dining room wall so guests can see the sea for themselves Other traditional items from the Dominican garnish the restaurant's walls The restaurant's tiki-styled bar is wrapped with metal sheets often used in housing in the country A little bit of NOLA comes to P'Cola: Restaurant NOLA makes debut in downtown Pensacola. Here's what to expect. Ortiz even incorporated a common catchphrase into the restaurant's décor using the expression "Una vaina bien," loosely translated as "something nice," as a neon photo backdrop with a small seating area for guests who want to stay and a carry-out option for those looking for food on the go A case in the front of restaurant will be filled with daily along with a case of hot-and-ready empanadas She said she is most looking forward to familiarizing Pensacola with Dominican culture and its dishes a grilled steak cooked with onions and topped with a parsley-based "Every time I go home to visit the Dominican Republic Delicias will host a soft opening starting at 5:30 p.m The full menu will be available from 8 a.m Regular hours of operation are still to be determined and are subject to change More updates and information be found on the Delicias Latinas Facebook page, Delicias Latin Food and Bar Instagram page and by phone at 850-466-2206 What originally started out as a mobile trailer has moved up into its own brick & mortar establishment they’ve been operating out of a trailer near 21st & Waco When a spot opened up in the strip center there they were quick to jump at the opportunity to own their own little shop Facebook If you’ve never been Las Delicias ICT they serve many refreshing Mexican treats like aguas frescas They also have a selection of elote creations to choose from such as the one seen below from their mobile trailer they had around six tables but not all of them were open due to social distancing they had a selection of twelve different ice cream flavors I saw a flavor called gansito that I was unfamiliar with gansito is a Mexican snack cake that is filled with strawberry filling and cream that is dipped in chocolate The snack cake is mixed in with sweet condensed milk It had a gummier texture which was also quite creamy that I loved The strawberry flavor was probably the most noticeable I’m going to have to get my hands on some gansito snack cakes now My ice cream was complimented by a strawberry/limeade drink that was as equally delicias as the shop’s name suggest I’ve never heard of it before but it looked like I was the only person not getting one Rusas are a traditional Mexican fruit soda It is typically made using citrusy and nectarous fruits like oranges Some people also add fresh coconut to the drink The twist comes from ingredients like chamoy sauce and chili powder A nearby table let me snap a picture of theirs for reference: I very much enjoyed my first visit to Las Delicias’ new location There were so many things on the menu I haven’t had before and look forward to trying To nominate your restaurant or event to be considered for a review, please email us with your restaurant information Want to help support the continuing content of Wichita By E.B. Your email address will not be published. Required fields are marked * Δdocument.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); The Scoop on Las Delicias’ Tasty Tortilla Chips Marco Martinez (Photo: Michael Donahue) 4:00 a.m Subscribe to our newsletter News Opinion Calendar Music Screens Arts+Culture Food+Drink Books Sports Fun Stuff When Margarita Olvera first received the early-morning call that the alarm in her Hesperia restaurant had gone off she said she was told that the warning was likely false though, the company monitoring the Casa Delicias alarm system called back: Sensors were detecting hot spots in the building raced over to their eatery on Hesperia Road he was met with a sight no business owner wants to see Smoke was pouring out of the decades-old Casa Delicias building a beloved eatery that has been part of the family since the early 1980s He could see flames in the front dining area where customers normally sat firefighters were working to gain access to the building via a metal gate that covers the entrance Adrian Olvera opened it and the crews went to work the fire gutted most of the restaurant known for its Mexican food and homemade tortillas “When we got here it was just heartbreaking even though we’re not materialistic and we know what matters is human life and family,” Margarita Olvera said “But just to see your business that you work so hard for First responders were called to the fire at 9436 Hesperia Road shortly before 4 a.m San Bernardino County Fire Battalion Chief Mike McClintock said He said several 911 callers reported seeing smoke coming from the restaurant McClintock said crews started attacking the fire from the inside and on the roof Margarita Olvera described a hectic scene of firefighters “swarming everywhere.” Crews knocked down the blaze in about 45 minutes Margarita Olvera showed the Daily Press a back storage area that appeared to have been saved from flames by firefighters Kitchen equipment melted and refrigerators were charred as light shone in on the burned-out scene from holes in the Casa Delicias ceiling county investigators were working to determine the cause of the fire said his parents opened Casa Delicias in 1981 and later passed it down to his sister and her husband He and others worked Wednesday afternoon to board up the building until insurance adjusters could come to inspect it Sanchez said many people had already reached out in concern after hearing about the blaze Some had even pulled up to Casa Delicias in the hopes of ordering a meal since the building looked relatively undamaged from the outside “What are we going to eat now?” Sanchez recalled one family saying Margarita Olvera said the timing of the blaze was particularly unfortunate “because November and December are our only two busy months.” “That’s when we get all our profit to survive the rest of the year,” she said Margarita Olvera worried about who would feed her loyal customers She pulled out pieces of paper that had somehow survived: Order slips for burritos and items that Oak Hills High School and other schools had been expecting that morning “When you’ve been serving the community so long Daily Press reporter Martin Estacio may be reached at 760-955-5358 or MEstacio@VVDailyPress.com (VVNG.com) — The beloved Casa Delicias restaurant in Hesperia was damaged during an early morning fire San Bernardino County Firefighters were dispatched to a commercial structure fire at 9436 Hesperia Road Firefighters arrived and reported they had heavy smoke from the roof and flames showing through the steel-framed doors of the front entrance Crews worked quickly to gain entry and cut holes on the roof to help ventilate the structure The vast majority of the fire was knocked down in approximately 30 minutes Firefighters were able to save the structure from being totally destroyed it’s unknown how much of the inside of the restaurant was damaged by the fire Casa Delicias is a family-owned business that has been around for several decades and is truly cherished by many residents VVNG member Jillynne Allison commented on a post and said “let’s come together and support this family-owned business We’ve been going here for over 17 years.” No injuries were reported and the cause of the fire is under investigation Additional information will be updated as it becomes available You can now produce your own electrical energy Sign up for PARA TI and start enjoying all the benefits it offers you "Our homeowners' community" saves on electricity with Endesa Si prefieres ver la web siempre en español, haz click aquí. and sustainability will continue to go hand in hand until 2026 at the Jardín de las Delicias Festival thanks to the agreement between Endesa and the event itself The entry of the energy company in 2022 represented a significant step forward in the environmental measures that the festival had already begun to implement This progress has been recognized by the independent international auditor A Greener Festival with the Improvers award won by the festival in the 2022 and 2023 editions coinciding precisely with the entry of Endesa as a sustainable sponsor for the progress made in implementing initiatives in environmental respect "announcing the renewal of our agreement with Jardín de las Delicias is the best way to welcome all the fans who today and tomorrow will enjoy one of the best festivals of the season going far beyond brand presence to help the live music sector on its path to creating more sustainable events sharing special moments that only music can create." promoter of the Jardín de las Delicias festival has highlighted that "extending the sponsorship agreement with Endesa until 2026 confirms the continuity of a success story that allows us to have more resources to offer all attendees the unique and at the same time sustainable experience that is distinctive of our festival We have already held five editions and have managed to establish ourselves as an event with its own personality marked by a lineup always full of stars and imbued with the world of illusion and magic reflected in El Bosco's painting Jardín de las Delicias And all this with sustainability measures that we strive to maintain and improve year after year." It is estimated that attendee and artist mobility accounts for approximately 80 percent of a festival's emissions Jardín de las Delicias presents one of its great strengths as it features an exclusively national lineup resulting in significant savings in emissions caused by international travel thanks to the agreement between the Madrid Municipal Transport Company attendees will once again have access to a special electric and free bus service making continuous round trips from Moncloa to virtually the entrance of the venue at the University City of Madrid recalled that this service "has already been used by 10,000 travelers across the 2022 and 2023 editions This initiative aligns with EMT's commitment to the city The buses in this service will once again allow thousands of Madrid residents to reach and leave the festival in an easier and more sustainable way." The circular economy is another fundamental pillar of this fifth edition of Jardín de las Delicias the percentage of reused materials from the previous year has increased from 70 percent to 90 percent other materials such as banners covering sound towers which had reached the end of their useful life from stage to decorative lights across the venue This technology has reduced consumption by 60 percent compared to traditional lighting commonly used at festivals six years ago 100 percent of the 2023 emissions have been offset through the planting of 411 trees in Navalacruz (Ávila) which will absorb 85 tons of CO2 over the next 50 years the festival will once again feature a battery that will allow assembly and disassembly work to be carried out with a fully electric and renewable power supply All these efforts will ensure that enjoying the 41 performances of the festival is an exciting experience while advancing in respect for the planet The Endesa stage will host performances by 84 Endesa is a leading electric company in Spain and the second largest in Portugal It is also the second-largest gas operator in the Spanish market Endesa operates an integrated business of electricity generation It also offers electric mobility services and other value-added services aimed at the electrification of energy uses in homes Generic Endesa video images GRAND FORKS — Mom-and-pop restaurants are known in many cities across the country It’s located in the old Knights of Columbus building just off University Avenue in north Grand Forks Brothers-in-law Francisco Francies Montoya and Carlos Carranza and their wives are the primary figures involved in the business The families also are involved in Carranza and Sons construction company working in Grand Forks as framers for such new developments as the Memorial Village “Our food is going to be something different that’s here in town,” Montoya said The people in town who have tried our food The family has made lunch for the work crew at Carranza and Sons others took notice and asked if they could join for lunch the family catered lunch at a few businesses in town They bought a food truck about seven months ago but decided it was time to open at a permanent spot we did a lot of events for businesses,” Montoya said “They actually told us we should open up a restaurant Montoya said everything is being made from scratch we probably wouldn’t have come into play with the actual restaurant,” he said “They actually came and offered it to us.” Hours for the restaurant will be from 9 a.m.-10 p.m “It’s going to be a little part of Mexico,” Belen Berber said After opening their Mexican restaurant called “Delicias” in Desert Hot Springs in July 2019 the Olvera family was off to a great start They offered some of their grandmother’s favorite family recipes and authentic Mexico City “street food.” Like home cooking “We had to keep the ship from sinking,” said Cesar Olvera All are in their early 30’s and first time restaurant owners In crisis mode with nearly a $190,000 investment from their combined life savings “We had to do damage control quickly,” Cesar said “and we brain stormed different ideas and restructured everything.” Indoor dining was shut down everywhere but the business itself was not closed The trick was to keep money flowing even though customers could not walk in the door.  With the rent coming due and employee payroll to meet they started catering lunches to three local businesses with a combined total of 160 employees but it made a difference,” Cesar said They condensed the menu choices to 10 and included non-Mexican items like pizza mac and cheese based on lunch customer’s preferences They had to cut employees from 10 to five and abbreviate the take-out menu to cut costs SurvivalThe restaurant is still afloat currently serving indoors at a mandatory 25 per cent capacity to insure social distancing and plus outdoor seating on two patios Employees previously laid off are returning Restaurants in Riverside County and statewide could close again Most small mom and pop businesses depend completely on local support from customers the Olvera brothers were no strangers to working in restaurants in Palm Springs Armando worked as a manager at Bill’s Pizza and Cesar served as a bartender for years she cooked along side her mother and grandmother in the kitchen where they made a feast for up to 40 relatives every Sunday Angelica has taken the family recipes—which called for a pinch of this and a handful of that—and written them in restaurant portions measuring a tablespoon of this and a cup of that the restaurant serves certain items that are endemic to Mexico City a tortilla made with “masa” corn flour — a bit thicker than a wheat tortilla — is flash fried and made into a taco “City people are always in a hurry,” Cesar said “They can grab one of these on the run while going to work.” On the menu are Mexico City favorites like  “Pambazos” and “Gorditas,” hand made from masa and “Huaraches Azeteca” along with a variety of hamburgers and vegie burgers just to please everyone They purchase chilies direct from Mexico City “The chilies we get from LA and locally are not the same,” Armando said “They don’t taste the same or even smell exactly the same.” You know when you get authentic cuisine there are foods that you won’t find somewhere else (Full disclosure: I grew up in Chicago where the pizza and Jewish deli food is amazing I never find it exactly the same anywhere else More: Bread rising in popularity during COVID-19 blues locationThe trio spent five years in researching their restaurant venture considering locations such as Palm Desert and Palm Springs because “DHS was in desperate need for good restaurants,” Cesar said “You can find Tex-Mex and California-Mex but no authentic Mexican food” with a Mexico City flair The location is on Pierson Boulevard at the former iconic Sidewinder restaurant which dates back to the early 1970’s.  Renting with an option to buy they completely gutted the interior and the kitchen from floor to ceiling “There was always something else to come along like a need for more tables,” Angelica said “They didn’t just throw money at us,” Cesar said but they were behind us.” Another reason the restaurant could not fail Cesar confessed to a “passion for mixology,” which comes partly from his father who retired from bartending in Palm Springs Cesar makes syrups from fresh fruit for his blended cocktails He is also known for burning a twist of Rosemary for a sweet and soothing odor in the air.  He uses fruits and plants from specific to regions of Mexico to flavor his cocktails loves the food and swears by a cocktail called a Desert Sunset “It’s amazing,” she said and even when we’re home we think about the restaurant,” Cesar said “We even dream about it at night.” to 9 p.m.; breakfast served until 2 p.m Where: 66121 Pierson Blvd., Desert Hot Springs Empanadas are a staple in every Latin American or Caribbean household Typically made by folding a circular dough into a half moon shape empanadas are a fried delicacy stuffed with a variety of fillings empanadas can be a sensory-filled snack experience or a full meal Every community has its own version of an empanada and here in Central New York it’s no different Syracuse offers traditional and innovative ways to consume this savory dish We recommend the following three spots to satisfy your empanada cravings Francisco Rodríguez and Carlie Morales have been serving the Syracuse community at Las Delicias for over 25 years For this Dominican and Puerto Rican couple They merged their own cultural backgrounds with American culture to offer a variety of empanadas “Food is a world of innovation,” Morales said “We’ve gone the extra mile to make our empanadas unique we have cooks that are Dominican and Cuban We’re putting these three cultures together to do what we do best– make good food.” We tried the cinnamon and apple empanada ($5) along with their new Philly cheese steak empanada ($3.75) Pros: These empanadas were fried to perfection golden color and every bite provided a pleasant crunch Las Delicias’ name is pressed onto the border of the empanada Cons: Although the crust of the empanada was incredible I wish there was a bit more flavor in the Philly cheese steak empanada but lacked the taste of spices that meat usually has Las Delicias is located at 550 Westcott St They are open Tuesday through Saturday from 11 a.m Branded as “empanadas on wheels,” the Puerto Rican food truck Callé Tropical frequents places like Rockwest Center and Upstate Cancer Research. Customers can check the Street Food Finder app to see where they’re parked for the day Odalys Negrón and her husband Nelson Negrón-Viñales prepare over 200 empanadas each time they go out Their food truck allows them to move around and be flexible in reaching the community “I found that getting our food out to the customers rather than waiting for them to come is key,” Negrón-Viñales said We tried their beef and cheese empanada ($5) and a lobster empanada ($6) Pros: These empanadas were thoroughly stuffed with equal amounts of beef and lobster throughout The lobster empanada had cheese which I didn’t expect Cons: The size and filling of the empanadas were great however I do wish the crust was a bit more crunchy This dough was softer and although it was easy to bite into Located on the Northside, Mi Casita Restaurant blends several Latin American cultures with food from Cuba The restaurant has been open since April 2017 hoping to create a space where she could share Latin cuisine with Syracuse along with the chicken and cheese empanada Pros: These empanadas had the most authentic taste They tasted exactly like the empanadas I got back in Puerto Rico a perfect sweet balance to the warm empanadas Cons: The empanadas’ crust was a bit pale to my liking Mi Casita Restaurant is located at 1614 Lodi St. They are open from Monday through Saturday from 9 a.m Laura Román López is an intern at Syracuse.com and This Is CNY. Contact her at lsroman@syr.edu • CNY Latino celebrates 20 years of Hispanic culture and representation • Sled hockey in Syracuse: CNY Adaptive Sports push for athletic inclusion • U.S. Poet Laureate to visit Syracuse for National Poetry Month • Rise Above Poverty: Syracuse banker left finance to start nonprofit for students • Syracuse Pond Hockey Classic draws downtown crowds amid warm weather (photos) • Syracuse schools redefine success through career and technical programs Advance Media New York Advertising Terms & Conditions: Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/2021) and Privacy Policy and Cookie Statement (updated 5/1/2021) except with the prior written permission of Advance Local Advertising Terms & Conditions: Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/2021) and Privacy Policy and Cookie Statement (updated 5/1/2021) « Back This is a snapshot of the inspections conducted by the Marion County health department licensed restaurants receive unannounced inspections that focus on food temperatures Violations: Restaurant scores are based on a 100-point scale and priority foundation violations deduct 3 points Violations recorded on consecutive inspections result in point deductions being doubled Scoring: Scores of 70 or higher are considered compliant Restaurants scoring below 70 must be reinspected within 30 days or face closure or other administrative action Restaurants display a placard by the entrance to indicate whether they have passed their last inspection Latest inspections are now viewable here Semiannual restaurant inspections from Dec Fusion Chinese RestaurantLocation: 1390 N Pacific Highway Ready-to-eat food is not properly date-marked specifically: Many foods are not dated inside the walk-in refrigerator Willamette University - BistroLocation: 900 State St. The water system is not integral to the mobile food unit or does not provide adequate water pressure specifically: Fresh water tank not provided on mobile unit Plumbed water not available during inspection Potentially hazardous food is not maintained at proper hot or cold holding temperatures specifically: Potentially hazardous food in upright domestic fridge is not maintaining food at a safe temperature Measured temperature of raw meats and green salsas between 47-51 degrees Fahrenheit specifically: Numerous prepared ready-to-eat food not properly dated specifically: Cleaner with bleach used as a sanitizer Only other bleach on mobile unit present is no-splash laundry bleach Em Chan covers food and dining at the Statesman Journal. You can reach her at echan@gannett.com and follow her on Twitter @catchuptoemily.