Brown County United Way combines efforts with 20 nonprofits to expand HubCAP into mobile classroom
The HubCAP is used to roll through neighborhoods and provide information, resources and more to community members without moving around too much. This new expansion features a mobile classroom.
The Weidner announces seven show lineup for 2025-26 Broadway In Green Bay
The mobile classroom is designed with on-the-go educational features, support services and more. The overall press conference to announce the mobile classroom included an interactive tour of the HubCAP vehicles.
The overall program includes healthcare, mental health resources, early childhood care, financial assistance and countless other tools, all on the go, as the HubCAP stops at neighborhoods, events and even job sites.
Click here for more details on the HubCAP.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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San Francisco Chronicle
2 days ago
- San Francisco Chronicle
Milkshakes, malts, concretes, frappes and more: A (delicious) guide to frozen drinks
In the summer heat, we find ourselves drawn to that glorious section of the drinks menu that promises relief in the form of a cold, creamy, brain-freezing indulgence. But ordering a frozen drink looks different in different parts of the U.S., and in different restaurants and ice cream shops. Geography, tradition and local lingo all play a role in how frozen drinks are made and what they're called. Let's break it down one strawful (or spoonful) at a time. Milkshakes Perhaps the most iconic of the bunch, the milkshake is typically a blend of ice cream and milk, blended until smooth and sippable. It's simple and sweet. The ice cream usually forms the base flavor of the drink, and then other flavorings are involved, from syrups to extracts to fresh fruit. At the Lexington Candy Shop, a 100-year-old luncheonette with an old-fashioned soda fountain on Manhattan's Upper East Side, vanilla is the most popular milkshake — about 60% of all shakes ordered. That's according to John Philis, who co-owns the shop with Bob Karcher, and whose grandfather, Soterios Philis, opened it in 1925. Their next most popular flavors are chocolate, coffee and strawberry, Philis said. Lexington Candy uses homemade syrups, he says, which give the shakes 'a nice wow.' Other fan favorites at the shop include the classic black and white (vanilla ice cream and chocolate syrups) and the Broadway (chocolate syrup with coffee ice cream). In the summer, there are peach shakes. Malts A malt is essentially a milkshake with a scoop of malted milk powder thrown in. Malted milk powder is an old-fashioned flavoring that combines malted barley, wheat flour (caution to the gluten-free crowd) and evaporated milk. It gives the drink that distinct toasted, almost nutty flavor that transports you mentally to a 1950s diner or drive-in. Fun fact: Malted milk powder was originally created as a nutrition booster, mostly for babies, but it found its home behind the counter of ice cream shops and luncheonettes. It adds slightly richer, old-school vibes to shakes and other frozen drinks. There are also plenty of frozen blended drinks made with frozen yogurt instead of ice cream; these are sometimes known as fro-yo shakes. Frappes 'Frappe' might mean different things to different people, depending on where they're from. In New England, particularly Massachusetts, a frappe is what most of us would call a milkshake, made with milk, ice cream and usually some other flavorings. In Massachusetts, you will hear this drink called 'frap' (rhymes with 'nap'), but believe me when I say there is no consensus on the correct pronunciation of the word. Sometimes a frappe from this region might simply be flavored cold milk, no ice cream involved. There is also a genre of frappes associated with coffee-blended drinks, popularized by chains like Starbucks. Think icy, blended lattes, often topped with whipped cream. These are pronounced 'frap-pays.' Frosteds Philis says that in New York City and other regions, a shake used to be known as a 'frosted.' 'When someone comes in and orders a 'frosted,' I like this person,' Philis declares. When McDonald's and other fast-food chains started calling shakes 'shakes,' the world followed suit, and the word 'frosted' went out of fashion. A frosted float, Philis explains, is a milkshake with an extra scoop of ice cream floating on top. Talk about gilding the lily! Concretes Then we have the concrete, an ultra-thick, creamy frozen dessert so dense that a spoon can stand upright in it. This is essentially frozen custard blended with mix-ins like candy, cookies or fruit, but no milk is added. It's more of a scoopable treat than a slurpable one. Concretes are popular where frozen custard is popular — mostly in the Midwest. Frozen custard has significantly less air in it than most ice cream, and a required 1.4% of egg yolks, which gives it its signature richness. The concrete was invented at a frozen custard shop called Ted Drewes in St. Louis. If you buy one there, the server will hand it to you upside down, saying, 'Here's your concrete,' and it won't fall out. Travis Dillon (whose wife, Christy, is founder Ted Drewes' granddaughter) gave this origin story: In the 1950s, a kid named Steve Gamir used to come in and ask the guy behind the counter for 'the thickest shake you can make.' Employees started leaving the milk out of Gamir's shakes, just running the custard through the machine, resulting in a shake that requires a spoon, not a straw. Dillon says chocolate is their most popular flavor, then chocolate chip, strawberry and Heath Bar, but adds that there are lots of other flavors to explore, including a malted chocolate concrete — the best of two frozen-drink worlds! Floats Ice cream floats are the fizzy cousins of shakes. A scoop of ice cream (usually vanilla) is plopped into a glass of soda (usually root beer or cola, occasionally orange soda or a lemon-lime like Sprite) to create a frothy, sweet, bubbly concoction. Floats can be nostalgic for some folks. Lexington Candy remains old-fashioned with their floats, making the sodas to order with syrup, stirring by hand, then adding the ice cream. In some areas of the country, you might hear a root-beer float referred to as a 'brown cow.' Ice cream sodas Like floats, ice cream sodas are not made in a blender. Philis says his are made with the syrup of your choice, coffee, half-and-half, plus seltzer. Then add a scoop of ice cream. He says usually the syrup and the ice cream are the same flavor, but people also like to mix and match. Smoothies Finally a word about smoothies, the supposedly more health-conscious frozen treat. Smoothies are traditionally made with fruit, yogurt, juice and sometimes ice. Sometimes, the fruit is frozen before it is blended into the drink. Smoothies are designed to feel virtuous, but they can still pack plenty of sugar, calories and richness, depending on the ingredients. For instance, if you see a peanut butter-chocolate-banana smoothie, you may realize quickly that this is more about flavor than health. So the only question is: Is there enough time left in the summer to try the whole lexicon of frozen creamy drinks? Believe in yourself. I believe in you. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, 'Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at
Yahoo
16-07-2025
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Wisconsin Department of Natural Resources seeking volunteers to teach next generation of hunters
(WFRV) – Many people know that hunting is part of Wisconsin's heritage; it's a widely popular activity, and the Department of Natural Resources (DNR) is seeking volunteers to help teach the next generation. The release states that volunteers should expect to teach and certify basic hunting education to students and hunters of all experience levels in practical skills. These opportunities are available statewide. Wisconsin Department of Veterans Affairs announces closure of Green Bay's Veteran Housing and Recovery Program location The DNR's Hunter Education Program has been offered for nearly 60 years. Since 1967, over 20,000 volunteers have educated hunters across Wisconsin, certifying more than one million individuals. According to the release, the program has significantly decreased the number of hunting safety incidents. The release added that instructor dedication and commitment have been crucial to the program's success, immersing them in a connection with the state's hunting heritage while building up the next generation. There are multiple skills and education classes available that need volunteers to lead, as follows: Basic Hunter Education A firearm safety class is legally required for those seeking to hunt independently. About 4,000 volunteer instructors are needed to teach standard and internationally approved lessons while also administering exams. Volunteers should teach at least one class and attend a recertification workshop every three lessons are beyond basic education, and the DNR, along with partners, offer additional education to teach hunters of all experience levels. Volunteers are sought to coordinate and instruct advanced programs; training is optional but provided upon request. The advanced hunter education programs vary from Outdoor Skills to the Learn to Hunt program. The Learn To Hunt program requires a minimum of four hours of pre-hunting instruction for participants, while educators must have at least five years of experience in the target species. Local northeast Wisconsin cop to do ultra triathlon for charity Volunteers must pass a background check through the DNR. Click here for more details and to apply. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
12-07-2025
- Yahoo
Community impact of Buchanan family shown through memorial
A memorial created in memory of the Buchanan family who died in a plane crash earlier this week continues to grow as people drop off flowers, stuffed animals and figurines in front of Buchanan Farms on Broadway Road. Friends, relatives and the Lee County community will bid a final farewell Monday at a funeral service. The deaths of the Buchanans — Travis, 35, Candace, 35, their daughter Aubrey Renee, 10, and son Walker Wayne, 9, — have devastated many Lee County residents. Travis founded Buchanan Farms, well-known for its produce market and the site of festivals, fellowship and fun. Travis grew tobacco, produce and other crops on his land. As director of the Lee County Cooperative Extension office, Bill Stone had many chances to work with the Buchanans. 'What always stood out to me about Travis and Candace is how innovative and fearless they were to try new things on their farm,' he said. 'Whether it was the launch of the farm stand a few years ago or the coordination of a number of successful festivals that welcomed visitors from across the region, they never shied away from a challenge,' Stone said. Teresa Dew Kelly is a Broadway commissioner and is the director of Regional Development for the Sandhills Branch of the Food Bank of Central and Eastern North Carolina. She is the former director of the Christian United Outreach Center. 'They donated food from their farm to people who needed it,' Kelly said. 'They were totally committed to the Broadway area to bring people in. It's just been real devastating for a lot of people that they touched,' Kelly said. Stone agreed. 'They also lifted up and supported a number of other local businesses, whether it was hosting vendors or food trucks at special events or collaborating with other small businesses to promote and showcase their products at the Buchanan Farm stand,' he said. Several residents have posted their feelings about the deaths of the family and paid homage to them as well. Other produce farming operations have posted their sympathies as well. 'We are heartbroken over the tragic loss of the Buchanan family. Travis was not only a loyal customer, but a true friend to me and everyone at Thomas Tire,' Dale Talbert wrote on Facebook. 'From the very beginning of his logging days, he was someone we respected, enjoyed working with and deeply admired.' Buchanan Farm was indeed a family farm operation with friends and relatives often coming to lend a hand, Stone said. 'Through hard work and tremendous passion, their operation grew quickly. I also think their success can be attributed to how much value Travis and Candace placed on engaging the community in their farming operation,' Stone said. 'I was looking back through photos from their Strawberry Festival this past May, and the smiles and joy on the faces of the visitors spoke volumes about the positive impact the Buchanans had on the lives of so many and the lasting legacy they'll leave behind.'
