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This weekâs rash of serious crashes are a concern for police. The latest incident happened Thursday morning at approximately 7:41 a.m., when a 2020 Jeep Compass driven southbound on S.R. 9 crossed the center line and struck a 2015 Freightliner box truck hauling milk near Kelly Street Extended in Rome City. The driver of the Jeep, Eric Rowe, 30, of Three Rivers, Michigan, was airlifted to an area hospital with serious injuries to his lower extremities, according to Noble County police. The driver of the Freightliner, Denny Stoltz, 56, of Garrett, was not seriously injured. Noble County police were assisted at the scene by the Orange Township and Kendallville fire departments, the Wolcottville Police Department and the Indiana State Police. ....
Kristin OâHara, 30, was pronounced dead at the scene. According to the Noble County Sheriffâs Department, at approximately 7:26 a.m. Tuesday, a 2004 Mazda Tribute, driven by Samantha Ray, 20, of Fort Wayne, was traveling East on Waits Road. OâHara was driving a 2014 Ford Escape westbound on Waits when the crash occurred. A sheriffâs department news release said preliminary indicators suggest Rayâs Mazda âmay have been left of center at the time of the crash.â Ray was freed from her vehicle and flown by Samaritan helicopter to Parkview Regional Medical Center where she was listed in critical condition. ....
Shinn, O’Hara: Restaurants will have to innovate after COVID-19 Tony Shinn Cristin O’Hara According to a widely cited psychology study, it takes an average of 66 days for a behavior to become permanent. What once were pandemic-driven paths to economic recovery in the restaurant industry are now customer-driven expectations – with no signs of slowing down. To survive, restaurants are finding ways to adapt into the technology-driven future of meal ordering and delivery, especially as many restaurants (and patrons) are looking toward special menus or family dining over the holidays. The pandemic didn’t create innovation but rather accelerated trends already in motion. A 2019 report found that nearly 60% of restaurant occasions were already off-premises, with consumers saying they were using drive-thru, delivery and take-out more often. Now virtual menus, mobile ordering, and contactless payments are the norm, and are faced with the question of identifying the ....