Twice as many St. Joseph County residents will be eligible for an âearly-birdâ rate to have their leaves picked up this year, after the county Board of Commissioners agreed to pay an extra $75,000 in customer subsidies to the private vendor running the program.
Under a modified contract the commissioners approved Tuesday with St. Joe County Recycling, the first 3,000 residents to subscribe to the program will pay a discounted fee of $99, an increase from the 1,500 subscribers who got that rate for the 2020 season.
The contract calls for the county to pay the company a subsidy of $232 for each of the first 1,500 residents to sign up, similar to the previous version of the contract. But the extra $75,000 will allow for subsidies of $50 each for another 1,500 subscribers to receive the early rate.
Yep, we’ve got a fruity new Frosty on the menu, and of course, it’s a Strawberry Frosty, making it perfect for summer. Wendy’s announced the “berry” good news on Twitter, and one fan replied, “Just the kind of news we needed to survive the week after the long weekend.”
The Frosty was one of the five items on the original Wendy’s menu, way back when Dave Thomas opened the first outlet in 1969. The treat, which has a consistency smack between a milkshake and soft serve ice cream, doesn’t usually see much innovation, but this isn’t the first time they’ve served up a strawberry flavor. Wendy’s offered a Strawberry Frosty for a limited time back in 2010, made by blending their vanilla Frosty with strawberry syrup. We’re not sure if this will be the same, but we can’t wait to find out!
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SWINE RESEARCH: With a $1 million grant, MSU will explore precision livestock needs, public perceptions, and the willingness of farmers, producers and consumers to pay for new technology. With a $1 million grant, the university will explore precision livestock needs.
Apr 21, 2021
With a recently awarded a $1 million USDA-NIFA Agriculture and Food Research Initiative grant, Janice Siegford, Michigan State University Department of Animal Science researcher, is leading a team of researchers and Extension agents to study the advancement of precision farming in the U.S. swine industry.
Beginning in June, the group will start to explore precision livestock needs, public perceptions, and the willingness of farmers, producers and consumers to pay for new technology. The end goal is to determine how new technology is viewed by the swine industry at large, with respect to what is practical and useful for farmers and consumers.
20 Most Profitable Fast-Food Chains
Fast-food chains are now becoming more famous than ever among people of every age. This fondness can be attributed to the fact that almost all fast-food restaurants today harmonize with the audience’s demands. This is why the fast-food industry generates $570 billion annually, and the market is expected to touch the mammoth number of $931 billion by 2027. Amid the COVID-19 crisis, the restaurant industry is moving away from the dine-in facilities and embracing the idea of drive-thrus and takeaways. Due to coronavirus-related lockdowns, the loss in business led to the closure of roughly 17% of restaurants and a 36.6% year-over-year decline of dine-in restaurants in the U.S. This resulted in several restaurants shifting their dine-in facilities to drive-thrus, takeaways, pickups, and even cloud kitchens. For example, drive-thru stores of Dunkin’ Donuts have 23% higher sales volume compared to traditional restaurants. Data also shows that onlin
Better Brand’s “Grain-changing Technology” takes the guilt, not the pleasure, out of refined carbs For many consumers a freshly toasted bagel is a source of joy, comfort – and guilt, but thanks to food-tech startup Better Brand Inc.’s proprietary Grain-changing Technology, Americans can soon enjoy a clean label option that tastes and functions like a “vintage bagel,” but with the carb equivalent of two slices of banana.
Launching next month, The Better Bagel will feature only 5 grams of net carbs compared to USDA s estimate of traditional bagel’s average of 48 grams of carbohydrates, along with twice the protein and five times the fiber of USDA estimates for its conventional counterpart. Made with Non-GMO Project verified ingredients and completely plant-based, it also hits consumer demand for better-for-you, real foods.