News

Meteorologist Garett Argianas delivers the evening weather forecast for Friday, April 18, 2014.

The body of a small child was discovered along a highway in central Massachusetts Friday, and it appears to be that of a boy who went missing while in the care of the state’s child welfare agency.

   Worcester District Attorney Joseph Early said the body was found wrapped in a type of blanket inside a suitcase or duffel bag in a grassy area about 40 feet off a busy interstate highway.  He said an autopsy will be performed and it appears to be a homicide.

This week, the Cuomo administration announced $4.3 million in grants for projects that would reduce the environmental impact of transportation in New York.

The 17 awards, administered through the New York State Energy Research and Development Authority – or NYSERDA – are focused on technologies that would reduce dependence on fossil fuels, cut down on pollution, and promote healthier lifestyles.

Spokeswoman Kate Muller said NYSERDA’s focus on technology is an aspect of reducing energy use and greenhouse gas emissions.

Holidays are about food, and weekends are about brunch right? We have two very special guests on the show today to talk about serving delicious brunch. Chef Brian Alberg of The Red Lion Inn in Stockbridge, Massachusetts is here, and so is Chef Dale Miller of Master Chef Consulting. 

As Vermont moves toward a single-payer health care system, legislators must consider numerous infrastructure and fiscal changes. This week, a memo from one of the legislature’s consultants outlining suggestions to retool the health system revamp emerged.

After a two-year battle that left MGM Resorts International as the last competitor standing to build a resort casino in western Massachusetts, the entertainment giant now wants to delay the ultimate prize—a Massachusetts casino license.   A leading anti-casino advocate says it’s a sign MGM is nervous about the prospect Massachusetts voters could repeal casino gambling in a statewide referendum.

  Corinna Selby was born and raised in Munich, Germany, and has traveled extensively in the US, Europe and South East Asia. She has been baking professionally for six years, and is a graduate of the Cambridge Culinary Institute. Her pastry-baking classes, both at Corinna’s Kitchen in Ghent, NY and at Different Drummer’s Kitchen in Albany, NY, fill quickly, as her friendly teaching style and pragmatic, easy-to-follow recipes make the classes fun and packed with culinary adventure.

  Corinna’s family comes from the Bavarian countryside and she grew up making traditional European holiday decorations throughout the year. Part of this tradition is the creation of beautiful Easter eggs - dyed with organic food-safe ingredients and creating patterns that use shapes and designs that are found in nature.

Tune in to Food Friday this week, when Chef Brian Alberg of The Red Lion Inn in Stockbridge, Massachusetts, will join us in the studio to talk about Easter brunch!

Chef Brian Alberg uses lamb from Lila Berle, who has been raising sheep in the Berkshires for many years. He makes sausages from the remaining meat after preparing this dish. Serve over polenta and garnish each dish with a thin slice of toasted multigrain bread.

Braised Lila’s Lamb

INGREDIENTS

  Tune in to Food Friday this week, when Chef Dale Miller of Master Chef Consulting Group will join us in the studio to talk about brunch!

Strata

6 English muffins, split, lightly toasted and buttered

12 slices Canadian bacon, lightly fried on each side

1 tablespoon olive oil

3 tablespoons shallot, minced

4 cups milk

8 large eggs                

½ teaspoon nutmeg

3 teaspoons lemon zest