Downtown Bradenton restaurants and bars are buzzing as more and more people get vaccinated, get out and get a seat at their favorite places – preferably outdoors to enjoy this ideal spring Florida weather.
For those of us fortunate enough to live in surrounding neighborhoods such as Point Pleasant and the condos lining Riverwalk, it has been joyous to witness business booming after the pandemic crippled the hospitality industry. Of course, it’s not just us locals creating a surge in dining demand.
Unlike anytime I can recall, and I’ve lived here for the better part of two decades, people from Tampa Bay and Sarasota are flocking to downtown Bradenton dining destinations. And there are plenty of out-of-towners, too. They’re filling the adorable Londoner Bed and Breakfast in Point Pleasant, the historic Hampton Inn & Suites just off Old Main Street, the Courtyard by Marriott on the Riverwalk and its newer, sister hotel SpringHill Suites, which is found at the
It’s a pickled paradise at Kilhaney’s Pickles in Central N.J.
Updated 10:57 AM;
Today 9:59 AM
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Kyle Zack knows cucumbers and will be the first to tell you not all are cut out to become a pickle.
“Right from looking at the outside, I can tell if there’s too much water inside, if the skin’s tough or the seeds are too big,” Zack said. “A really pale cucumber, nine times out of ten there’s going to be really big seeds and a lot of water. But if it’s dark green with bumps on it, it’s nine times out of ten what you want.”
It s National Beer Day Here s where you can celebrate the occasion in Delaware msn.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from msn.com Daily Mail and Mail on Sunday newspapers.
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On a Monday morning in early March, Earl Beechum was washing small jars in a church kitchen in Leander.
He’s the head dishwasher for Texas Sweet Heat Jam Company, which Nolan Stilwell started 10 years ago in Katy with his parents, Christine and Randy.
Christine Stilwell is in the other room with Nolan and his co-workers, Grady McGaha and Walker Raney, who are each at their stations. Nolan is in charge of cutting up the green peppers. Raney cuts up the red peppers that give both spice and bright color to the jams and jellies. McGaha is peeling Granny Smith apples with a spiral peeler.
Houma restaurant side aims to serve food for the culture
KEZIA SETYAWAN, The Houma Courier
March 13, 2021
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1of3Co-owners Chad Smith, Jerne Martin and Divine Martin stand outside of Trap Seafood & Wings on East Main Street, Feb. 15, 2021, in Houma, La. For the co-owners, opening up a restaurant during the pandemic wasn’t a difficult choice. “We felt like it wasn’t really risky. It was food that people wanted,” said Jerne’ Martin. “The pandemic does have its challenges but this is something we believed in.” (Kezia Setyawan/The Courier via AP)Kezia Setyawan/APShow MoreShow Less
2of3The fried catfish and shrimp platter is served with a side of fries and bread rolls at Trap Seafood & Wings restaurant, on Oct. 7, 2020, in Houma, La. For co-owners Chad Smith, Jerne’ Martin and Divine Martin opening up a restaurant in Sept. 2020, during the coronavirus pandemic wasn’t a difficult choice. (Divine Martin/The Courier via AP)Divine Mar