Maryland-College Park Announces Weeklong Sequester The University of Maryland's main campus in College Park on Saturday announced that all on-campus students would sequester in place for at least a week and that all instruction would move online beginning Monday. University officials cited a sharp rise in COVID-19 cases: Maryland's pandemic dashboard shows a total of 74 cases
By Kitty O Neal, News 93.1 KFBK
Jan 26, 2021
David Bellavia addresses soldiers from the Iowa National Guard in August 2008. (Photo courtesy of David Bellavia)
Buffalo Bills Hall of Famer Thurman Thomas presents David Bellavia a jersey before a game, November 2007. (Photo courtesy of David Bellavia)
Staff Sgt. David G. Bellavia was born, Nov. 10, 1975, in Buffalo, New York. The son of a successful dentist and the youngest of four boys, Bellavia grew up in western New York and attended Lyndonville Central High School and Houghton Academy.
Following his high school graduation in 1994, Bellavia attended Franklin Pierce University in Rindge, New Hampshire, and the University at Buffalo, where he studied biology and theater before turning to the military.
Seeing Double: LoLo’s Seafood Shack Team to Open LoLo’s Taco Shack
Seeing Double: LoLo’s Seafood Shack Team to Open LoLo’s Taco Shack
Last modified on January 26th, 2021
Upper West Side rejoice! Restauranteur Leticia Skai Young-Mohan and Chef Raymond Mohan, the wife and husband duo behind the critically acclaimed LoLo’s Seafood Shack, located at 303 West 116th Street between Manhattan Avenue and Frederick Douglass Boulevard, are bringing a new taco shack to 2799 Broadway at West 108th Street. LoLo’s Seafood Shack at 303 West 116th Street
Expected to open in April, LoLo’s Taco Shack will feature street foods from Mexico and Belize, where Young-Mohan has family, and the Yucatán Peninsula in Mexico – two regions celebrated for their coastal, seafood centric cuisines. Young-Mohan says the menu will likely include Belizean street food favorites like tamales wrapped in plantain leaves, fried salbut and garnaches, which she likens to a tostada topped with refried