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Paying it forward: Oak Cliff teacher donates stimulus funds to brighten the day of a homeless man

Paying it forward: Oak Cliff teacher donates stimulus funds to brighten the day of a homeless man He recruited local business leaders who also pitched in. Ivan Loza (center), a DISD preschool teacher, speaks to a group of business owners outside of Old Hag’s Pizza and Pasta. Loza says he wanted to use his stimulus money to help someone less fortunate than himself.(Ben Torres / Special Contributor) Ivan Loza, 27, likes watching YouTube videos by MrBeast, David Dobrik and others giving away thousands of dollars and pricey gifts to random strangers. It gave him an idea: Might a video of himself using most of his $600 stimulus check the second he has received to help a homeless person inspire others to share some of theirs?

Dallas Restaurateurs Patient and Cautious About Reopening as Vaccine Slowly Rolls Out

Eleven months have passed since Dallas dining rooms closed in response to the arrival of the coronavirus. Some of them still haven’t reopened. A small group of restaurant owners have declined to resume dine-in service, instead sticking to takeout, curbside pickup, delivery or outdoor patios. Most of them operate very small businesses and are guided by concern for their employees’ and customers’ health. That stance is backed up by science that suggests we should still be avoiding indoor dining. The government of Washington, D.C., found that over a four-month span, 14% of the district’s virus outbreaks took place inside restaurants and bars. A study by the University of California, San Francisco, found that cooks work the single most dangerous job of the pandemic, with bakers in fourth place, “chefs and head cooks” in 11th and bartenders 24th.

The Best Soups and Hot Bowls on Dallas Patios

Brandon Mohon Encina’s Field Pea and Ham Bisque 614 W. Davis St., No. 100 (Bishop Arts District) One bright spot during the pandemic has been the return of a familiar space, one that has seen upgraded touches in all the right places without losing the charm of its predecessor. Early reports on Encina’s service and menu are exceedingly positive. The menu is filled with showstoppers, and one winter addition comes in the form of the field pea and ham bisque. The pea and ham hock broth is slow simmered with traditional mirepoix and topped with griddled kale biscuits. The bisque provides a depth of flavor found only in soups that take the time to build those layers.

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