Latest news with #Laufer
Fox News
20-02-2025
- Lifestyle
- Fox News
Food sold at gas station explodes into health-focused restaurant chain
A Cuban-born chef who fled to the United States with his family when he was 5 years old is now at the helm of Carrot Express, a health-conscious restaurant with almost 30 locations throughout South Florida and New York. Mario Laufer's introduction to America began in 1961. But his taste of the industry that would become his career didn't take root until the early 1990s, when he started selling food at his cousin's gas station in Miami Beach. The original Carrot Express opened in 2012, not far from the gas station where he got his start making "simple but great" food, Laufer told Fox News Digital in an interview. (See the video at the top of this article.) At the gas station, Laufer would serve "simple stuff" like pita sandwiches and chicken or tuna salads. When he opened a true eatery of his own eventually, Laufer was determined to offer fresh, healthy and delicious foods. Laufer chose the name as an ode to The Last Carrot, a restaurant in Miami's Coconut Grove neighborhood that he used to frequent in high school. "I was obsessed with that place," he recalled. It was also "fresh and simple" – a formula he's tried to replicate with his menu offerings, he said. "I'm very conscious of the quality of my food and about the ingredients that I use and about the fish that I use and about the oils that I use," Laufer said. One menu item that's become a favorite at Carrot Express is Mario's Favorite Chicken Bowl. "Everybody loved it. That's how it started." It's inspired by a meal Laufer would often throw together while at work. "Everybody was wanting to know what I was eating – all my employees and all my customers," Laufer said. "So, everybody loved it. That's how it started." 1 tablespoon olive oil 5 ounces cubed chicken 4 ounces pre-cooked brown rice 4 ounces pre-cooked quinoa 1 handful spinach 1 teaspoon chopped scallions 1 tablespoon chopped almonds Salt and pepper, to taste 4 ounces citrus sauce (see below) 1 ounce sesame seeds (for garnish) (Note: The chicken can be substituted with 1 portion of tofu or ahi tuna poke.) 1. Heat olive oil in a skillet at medium heat. 2. Add scallions and sauté. Add the chicken and sauté until cooked through, about 5-7 minutes. Add spinach. 3. Add 1 ounce of citrus sauce, stirring until the greens are slightly wilted. Add brown rice, quinoa, 2 ounces of citrus sauce, salt and pepper and mix until everything is evenly coated. 4. Cook for 5 minutes. 5. Serve in a bowl and top with 1 ounce of citrus sauce and chopped almonds. Garnish with sesame seeds (optional). 1½ ounces orange juice 1 teaspoon lemon juice 1 teaspoon lime juice 1⁄3 teaspoon honey 2 teaspoons Dijon mustard 3 tablespoons olive oil Salt and pepper, to taste 1. Whisk all ingredients together until fully combined. 2. Use immediately or store in the refrigerator. This recipe is owned by Carrot Express and was shared with Fox News Digital.
Yahoo
19-02-2025
- Politics
- Yahoo
Higher ed bill passes legislature, giving faculty and staff a seat — but not a vote
The Rotunda at the University of Virginia. (Sarah Vogelsong/Virginia Mercury) Virginia's public college employees scored a legislative victory Tuesday as the General Assembly passed a bill requiring each university's governing board to include two nonvoting faculty and staff representatives. But whether the measure becomes law is far from certain — Gov. Glenn Youngkin vetoed a similar proposal last year, citing cost concerns and a lack of oversight. Youngkin argued at the time that adding representatives could drive up tuition for families and noted that these members wouldn't be subject to General Assembly confirmation or his removal authority in misconduct cases. A narrower 2023 proposal focused solely on the University of Virginia's board was previously stalled in a House Rules subcommittee. Supporters say faculty and staff voices are crucial to informed decision-making. Cecelia Parks, president of the United Campus Workers of Virginia, said board meetings often fail to address key issues because appointed members by the governor lack firsthand experience in university operations. 'The people in the room just don't have that expertise because they are not living with a lot of these issues day in and day out,' Parks told The Mercury, emphasizing that advisory members would help strengthen institutions. House Bill 1621, sponsored by Del. Amy Laufer, D-Albemarle, would again require all public colleges and universities to elect nonvoting faculty and staff representatives to their boards. George Mason and Longwood Universities are currently the only public institutions that allow a faculty member to sit on their governing boards. For months, advocates have pushed lawmakers to expand that model statewide, arguing that giving faculty and staff a voice in decision-making would improve policies on retention, recruitment, and overall workplace confidence. Supporters say such representation fosters trust among employees and ensures their concerns are heard at the highest levels. Laufer emphasized staff's role in keeping universities running, from facility maintenance to student affairs. 'I just believe that people [who] are working with our students can add a valuable perspective on these boards,' Laufer said. Last month, she rejected a House substitute that would have allowed governing boards to appoint faculty and staff representatives rather than letting employees elect them. While advocates want a seat at the table, Laufer said it's just as important that they choose their own representatives. The bill narrowly passed the House in a 51-49 vote before moving to the Senate, where it passed along party lines. SUBSCRIBE: GET THE MORNING HEADLINES DELIVERED TO YOUR INBOX
