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Good s Store to expand into vacant Ephrata Kmart, eyes adding supermarket

A prime corner property in Ephrata Township, left vacant by a failed national retailer, is going to be revitalized by a thriving local one. The former Kmart at South State Street and Rothsville Road will become the new Ephrata location of Good’s Store in a project costing more than $7 million, creating about 24 jobs and possibly attracting a supermarket to the site, too. An early 2022 opening is scheduled. “We’ll be like puppies running in a new yard,” Good’s Store President Ken Burkholder said Thursday. Good’s Store, a family owned retailer based in New Holland and operating four stores, describes itself as a general store for the whole family.

Ammo in short supply

If you re able to go above and beyond to help us during this important time, please consider making an additional financial contribution. Click here to contribute. Gun ammunition has been in low supply around the nation. Though the trend is not entirely new, the COVID-19 pandemic has only made ammo harder to come by. Local gun shops and suppliers have seen an increased demand for ammo, as well as a much lower inventory to sell. In the Sahuarita and Green Valley area, the number of places selling ammunition is already limited. Right now, some stores only have three or four boxes of ammunition available at a given time.

Stuck at Home, Pastry Chefs Find Freedom New Yorkers Find Cookies

https://www.nytimes.com/2021/02/16/dining/pastry-chefs-small-business.html Joy Cho made desserts at Gramercy Tavern before the shutdown. Now she sells pastries she makes in her kitchen in Brooklyn.Credit.Stephanie Mei-Ling for The New York Times Critic’s Notebook Stuck at Home, Pastry Chefs Find Freedom. New Yorkers Find Cookies. At dozens of microbakeries in apartment kitchens, laid-off chefs are flexing their creativity to meet the city’s demand for cheer and calories. Joy Cho made desserts at Gramercy Tavern before the shutdown. Now she sells pastries she makes in her kitchen in Brooklyn.Credit.Stephanie Mei-Ling for The New York Times

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