DISH network fined $5.5 million over electronic disposal allegations in California - Santa Barbara News-Press

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By MADISON HIRNEISEN

THE CENTER SQUARE

(The Center Square) – DISH Network has agreed to pay $5.5 million as part of a settlement accusing the company of mismanaging and illegally disposing of hazardous waste, California officials announced Wednesday.

For over a decade, DISH allegedly violated state environmental laws and regulations by illegally disposing of hazardous waste and sending it to facilities that are not equipped to handle it, Attorney General Rob Bonta said Wednesday.

Mr. Bonta said audits over the course of several years found that DISH, who provides satellite television to customers, “repeatedly disposed of these objects in trash bins destined for municipal landfills,” thus violating waste control and unfair competition laws.

“For years, DISH carelessly disposed of and sent hazardous waste to local landfills, ignoring the consequences for our communities and our environment,” Mr. Bonta said in a statement. “From there, hazardous chemical elements from electronic devices, batteries, aerosols, and more could seep into soil and contaminate our environment.

“Large corporations like DISH have a responsibility to respect our environmental laws and do their part to protect our state’s precious resources.”

As a result of the settlement, DISH is required to pay $5.5 million, which includes nearly $3.32 million in civil penalties. Additionally, DISH is required to spend $500,000 to implement “enhanced environmental compliance measures” at its 25 California facilities.

The settlement also requires the company to hire an auditor to complete compliance checks at its facilities, regularly inspect facility trash dumpsters to check for hazardous waste and train employees on California’s hazardous waste laws.

“Hazardous electronic waste is ubiquitous, and everyone must do their part to keep these items out of the landfill, especially large corporations who handle high volumes of electronic waste,” Alameda County District Attorney Nancy O’Malley, who announced the settlement alongside Mr. Bonta, said in a statement on Wednesday.

DISH Network did not immediately respond to a request for comment.

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Video: Go behind the scenes as demo crews (and dish soap) deliver new 1700 East bridge in record time - Salt Lake Tribune

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Spectators lined the chain-link fence along the Parley’s Creek Bike Path east of 1700 East for most of the day Saturday to watch as Utah Department of Transportation crews replaced the bridge over Interstate 80. But those who planned to take in the action Sunday morning would have arrived too late.

It took UDOT crews just 3 ½ hours — and buckets of dish soap — to slide the new bridge into place after demolishing the old bridge Friday night. By early Saturday evening, cars and semi trucks were whisking under the giant American flag draped over the bridge even though I-80 had been scheduled to be closed until 1 p.m. Sunday.

“It just went faster and we had very, very few issues or concerns during the slide itself,” said project manager Becky Stromness. “Everyone was like, ‘This is just unbelievable. We haven’t seen that go that quick.’ So, we probably set the bar really high for the future. But I just look at it as a win for everyone.”

The process of building the bridge on-site and then moving it into place, called accelerated bridge building, was pioneered in Utah around 15 years ago. UDOT spokesperson John Gleason said the method, which is now used around the country, has been implemented 25 times in the state.

A time-lapse video released by UDOT shows most of the process. It begins with the destruction and clean-up of the old bridge, which was built in the 1960s. Then, the new bridge, which was built on-site slightly west of 1700 East, was slid into place.

“Oh yeah, there is a lot going on,” Stromness said. “It was actually a pretty big, coordinated effort, if you ask me, just to get all the equipment and materials and everyone just lined up and ready to go.”

Stromness said between 75 and 100 people worked on the project. Seven trackhoes were employed during the demolition, including four kitted out with jackhammer bits taking out the deck and girders, and three underneath to help with cleanup. She estimated more than 50 loads of debris were trucked away.

After the machines and crews cleared the path, finishing at least an hour ahead of schedule, the new bridge could be moved into place. That process began about 8 a.m., Stromness said. First, the new span was jacked up about 2 inches to allow a metal shoe to be placed under the supports. Under the shoes were placed low-friction, Teflon-coated pads greased with dish soap.

“The fun part in all of this is they’ve discovered liquid detergent is a really good lubricant,” Stromness said. “And so that’s what they lubricate with to try and get the least amount of friction and make it as slippery as possible.”

Then, by pushing against concrete rails placed along the path, a hydraulic pump moved the new bridge forward, about 6 inches at a time. Stromness said the pump, which was new, was able to move the bridge roughly twice as fast as anticipated.

Meanwhile, surveyors with GPS monitored the bridge’s path within a sixteenth of an inch.

After the structure was in place, the span was jacked up again about half an inch to allow the foot and pads to be removed. Then it was set on a heavy rubber mat.

Once crews filled potholes caused by the falling debris and repainted lines on the road, the interstate was reopened to traffic. Gaps remain between the bridge and the north and south stretches of 1700 East — around the east end of Sugar House Park and just south of Highland High — but Stromness said the goal is to have that repaired by 7 a.m. Monday.

“Our goal is to be open for school so everyone can get to high school,” she said. “We don’t want to make the kids tardy.”

The new bridge is wider than the old one. It will feature a 14-foot shared-use path on the west side, near the park. The east side will feature a 6-foot-wide sidewalk and a 6-foot bike lane.

For those who missed the bridge’s installation, there may be good news. UDOT plans to use the same process to replace the bridge over 1300 East as well. That project, Stromness said, is scheduled for the end of the year, possibly in October. Both bridges are among 175 projects scheduled for construction in Utah in 2022, with a total value of $2.5 billion.

Editor’s note • This story is available to Salt Lake Tribune subscribers only. Thank you for supporting local journalism.

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Will The Wireless Build Out Help Re-Value Dish Stock Higher? - Forbes

The Dish: Stuffed mushroom caps | City Pulse - City Pulse

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CHLOE ALVERSON

On a rainy evening a few weeks ago, a few friends and I ventured to Piazzano’s on North Grand River — the place “where good friends meet.” The family-style restaurant was buzzing at the start of the dinner rush. 

The menu has a little bit of everything, from Italian fare to Mexican dishes. I wasn’t sure what to pick, but I was hungry. I wanted an appetizer to start, and I debated between the fried mushrooms and spinach artichoke dip (which is my go-to). I decided on something that would combine the two: Stuffed mushroom caps. The mushroom caps come filled with either spinach or crab (I chose spinach) topped with cheese and “baked to perfection,” as the menu described it. 

The dish came fresh out of the oven, piping hot and overflowing with cheese. I could hardly tell there were mushrooms under the thick layer of all the cheese. When I dug in, I found four giant mushroom tops. The mozzarella was gooey and melting off of the mushrooms, and the dish was basically spinach dip on four mushroom caps. It was so delicious. I almost didn’t save room for my ​​entrée. Almost

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The Dish: Stuffed mushroom caps | City Pulse - City Pulse

foody.indah.link

CHLOE ALVERSON

On a rainy evening a few weeks ago, a few friends and I ventured to Piazzano’s on North Grand River — the place “where good friends meet.” The family-style restaurant was buzzing at the start of the dinner rush. 

The menu has a little bit of everything, from Italian fare to Mexican dishes. I wasn’t sure what to pick, but I was hungry. I wanted an appetizer to start, and I debated between the fried mushrooms and spinach artichoke dip (which is my go-to). I decided on something that would combine the two: Stuffed mushroom caps. The mushroom caps come filled with either spinach or crab (I chose spinach) topped with cheese and “baked to perfection,” as the menu described it. 

The dish came fresh out of the oven, piping hot and overflowing with cheese. I could hardly tell there were mushrooms under the thick layer of all the cheese. When I dug in, I found four giant mushroom tops. The mozzarella was gooey and melting off of the mushrooms, and the dish was basically spinach dip on four mushroom caps. It was so delicious. I almost didn’t save room for my ​​entrée. Almost

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10 best casserole and baking dishes to buy on Amazon in 2022 - New York Post

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New York Post may be compensated and/or receive an affiliate commission if you buy through our links.

As Taylor Swift says, “I’m just gonna bake, bake, bake, bake, bake,” — or something along those lines.

Nonetheless, we are here to talk about all things baking. So if you’re interested in knowing about the best casserole and baking dishes currently on Amazon, we have you covered.

To ensure we give you the best baking information possible, we decided to reach out to TikTok baking star and “Should Look Like This” creator Dana Hasson.

Here, Hasson shares what makes a bakeware piece great, what not to skip out on and more.

After some fun FAQs, we’ll dive right into our top bakeware picks. But just in case you rather skip ahead to the products, simply click here.

While you’re at it, feel free to check out our top cookware sets, dinnerware sets, kitchen gadgets and online cooking classes as well.

What should you look for in good bakeware?

Before you order just any bakeware dish, you must decipher what separates good bakeware from mediocre offerings.

Hasson suggests staying away from thin materials, as they will most likely warp under extreme temperatures. Instead, you should keep your eyes out for bakeware that’s sturdy, durable and practical.

Why should you invest in good bakeware?

Chances are well-made bakeware isn’t going to be cheap. Though, it’s often worth the price, as poorly crafted bakeware could actually be harmful to your body.

“When baking, you’re dealing with high heat,” explains Hassan. “If the product you’re using isn’t high-quality, it could be toxic.”

This is especially true when it comes to silicone materials, as silicone baking products should always be BPA free due to health concerns.

Best casserole and baking dishes:

1. KitchenAid Vitrified Stoneware Square Baker, $25

Amazon

Pairs with: The stoneware line, prices vary

It only makes sense that the popular KitchenAid stand mixer would lead way to the just-as-great bakeware. We are specifically obsessed with the square two quart baker. It comes in a beautiful pistachio color that pairs pairs perfectly with the rest of the collection.

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2. Le Creuset Heritage Casserole Stoneware Dish, $120

Amazon

Saying we are obsessed with this rectangular stoneware dish is an understatement. Why you ask? Because it maintains temperatures, blocks moisture absorption, resists scratches and stains, is nearly-nonstick and can be stored in the freezer, microwave, oven and more.

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3. LIFVER Ramekins Creme Brulee Set, $18, original price: $20

Amazon

Complete with six dishes, these heart-shaped bowls are ideal for small dinner portions and yummy baked goods.

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4. CorningWare Pyroceram Classic Casserole Dish With Glass Cover, $50

Amazon

There’s nothing more classic than a french white casserole dish. This one features a glass lid, hold two quartz and is microwave, over, fridge, freezer and dishwasher safe.

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5. Pyrex Easy Grab Glass Casserole Dish With Lid And Handles, $13, original price: $20

Amazon

A practical favorite is this easy-to-grab dish. Featuring large handles, a glass lid and nonporous glass, you’ll be reaching for this dish all the dang time.

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6. BFU Ceramic Baking Dish Set, $49

Amazon

We can’t get enough of the hand-painted floral design. But even better, this pan set can withstand up to 500°F.

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7. The Pioneer Woman Flea Market Pie Plate And Bakeware, $36

Amazon

Say hello to savory meals and delicious desserts with the help of these two kitchen must-haves. You’ll be saying “oooh” and “ahhh” in no time.

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8. Staub Rectangular Baking Dish Set, $50

Amazon

Made in France, this set includes two dishes: one measuring 7. 5″ X 6″ and the other measuring 10. 5″ X 7. 5″. Use to bake your favorite sweets, savory meals and more.

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9. DOWAN Creme Brulee Ramekins, $18

Amazon

Have you ever seen anything cuter? We’d ump on these ice blue ramekins while you still can. Their large opening also makes them simple to clean, which makes everything better.

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10. M Mcirco 8-Piece Deep Glass Baking Dish Set, $40

Amazon

Bake and store your creations with this eight-piece dish set. With four different sizes, you’ll always have what you need on hand.

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Check out New York Post Shopping for more content.

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Where’s the best deep dish pizza in Dallas to celebrate National Deep Dish Pizza Day - CW33 Dallas

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29% Would Want Bobby Flay To Cook This Signature Dish For Them - Mashed

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Mashed asked 596 respondents across the U.S. to pick one out of five signature Bobby Flay dishes that they would most like the chef to make for them. The top two choices showed a close contest: Flay's Perfect Burger got 29.4% of the votes, and his chicken parmigiana got 28.7%. These were followed by his skirt steak tacos (17.1%), Italian meatballs (15.9%), and vegetable meatloaf with balsamic glaze (8.9%).

The celebrity chef's Perfect Burger recipe is surprisingly simple — as it doesn't call for any fixings besides cheese and comes together in minutes. Flay's secret to a perfect burger, naturally, starts with the beef, which he believes should be 80% lean and 20% fat for the best level of juiciness. Because this meat is so flavorful on its own, especially after a good sear on a cast-iron pan, he seasons it with just salt and pepper. It certainly sounds like the least involved dish in our survey, but it shows that people have a hard time turning down a good burger.

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DISH Network Corp. Cl A stock remains steady Monday, underperforms market - MarketWatch

Triumphant return of Divas Who Dish | Local News | ottumwacourier.com - Ottumwacourier

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The Best Dishes Eater Editors Ate This Week - Eater NY

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The amount of excellent food available in New York City is dizzying — even during a pandemic — yet mediocre meals somehow keep worming their way into our lives. With Eater editors dining out sometimes several times a day, we do come across lots of standout dishes, and we don’t want to keep any secrets. Check back weekly for the best things we ate this week — so you can, too.

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April 4

A salami sandwich at Russo’s Mozzarella and Pasta.

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Salami sandwich at Russo’s Mozzarella and Pasta

There’s something about large menus — the kind found at Greek diners, 24-hour bodegas, dim sum parlors, and this Italian grocer in Park Slope — that stops me in my tracks. “How long would it take to actually read this thing?” I’m usually thinking, when an employee asks for my order. In this case, like others, I panic ordered the first thing on the menu, a sandwich dusted in flour and stuffed with slices of salami, ham, lettuce and provolone ($13). Should I have asked for “more time,” or at the very least something with mozzarella, the cheese for which this Brooklyn offshoot of a century-old East Village shop is named and known for? Probably, but on a Sunday afternoon seemingly made for outdoor dining, provolone more than did the trick. 312 Fifth Avenue, between Second and Third streets, Park Slope — Luke Fortney, reporter

Garlic shrimp pie at Cuts & Slices

I spent the bulk of my Cuts & Slices review singing the praises of a few Caribbean-themed slices, especially ones with sweet chile oxtail, spicy jerk shrimp, and curried oxtail. But anyone who’s visited Randy McLaren’s Brooklyn pizzeria knows that there’s much more on tap. The website lists fried salmon diavolo pizza, jerk chicken sausage with black truffle Alfredo, and even a slice involving chicken and French toast. Among that larger selection of internationally leaning pizza, I was particularly taken by the shrimp parmesan ($10). Tiny little crustaceans sit atop a layer of cheese with tons of garlic butter. The white slice is everything you’d expect: crisp, airy, and garlicky, with the shellfish adding a touch of gentle maritime sugars and textures. Heat it up in your toaster oven and let the heady aromas of shrimp scampi perfume your kitchen. 93 Howard Avenue, at Halsey Street, Bed-Stuy — Ryan Sutton, chief critic

Stir-fried egg and pepper noodle bowl from Silky Kitchen.

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Stir-fried egg and pepper noodle bowl from Silky Kitchen

It feels like a lifetime ago, but remember last Monday, when it was so cold and windy that it hurt to breathe outside? I scrapped more ambitious dinner plans that night and melted into a takeout bowl of stir-fried egg and pepper with noodles from fast-casual Hunanese restaurant Silky Kitchen ($12). It was the exact meal that I needed to ride out winter’s last gasp: Soft, thick ropes of noodles came coiled around diced green and red peppers, crunchy baby bok choy, and scrambled egg that had been absolutely doused in tongue-tingling spices. My insides defrosted immediately. 137 East 13th Street, near Third Avenue, Union Square — Erika Adams, deputy editor

A vegan chicken parm at Unregular Pizza.

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Vegan chicken parm at Unregular Pizza

I’ve been thinking about hot parm heros ever since Eater critic Robert Sietsema wrote about his 11 favorites in NYC. I recently stopped by Unregular Pizza to check out its pies, in particular the Burrapizza — square slices topped with an orb of creamy burrata — but it was the chicken parm ($12.50) that caught my eye. This version checked off all the boxes I wanted in this Italian-American sandwich: The toasted focaccia wasn’t so oversized that each bite was mostly bread. The golden cutlet of poultry was crisp. Just enough sweet marina was smoothered on top with thin discs of mozzarella and a few basil leaves. I could’ve been fooled, but it turns out the entire sandwich was meat-free. The cutlet didn’t have a cardboard consistency like so many other versions, and the Vertage cheese had that squeaky, QQ texture that makes mozzarella so appealing. Next time, I’ll come back for this sandwich and a vegan slice. 135 Fourth Avenue, between 13th and 14th streets, East Village — Bao Ong, editor

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One-pot vegetable gratin is a hearty, cheesy dish - The Livingston County News

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Sweet competition aims to name Tuscaloosa's best chocolate dish - Tuscaloosa Magazine