Three Square, DoorDash team up to deliver meals
This initiative has resulted in the delivery of more than 500,000 meals to date, thanks to the efforts of volunteers who pack meals at the Three Square warehouse and Dashers who deliver them.
'It is a gratified feeling to be able to have someone have access to food,' said Tara Nerida from Three Square Food Bank, highlighting the importance of their work.
Sharon Simmons, a Dasher involved in the program, explained, 'There are a lot of times when they want to talk and it's great to listen to them,' emphasizing the personal connection she makes during deliveries.
Three Square Food Bank has been a vital resource for addressing food insecurity in Southern Nevada, particularly among homebound seniors who face transportation barriers.
The partnership with DoorDash through Project Dash allows the food bank to extend its reach by utilizing DoorDash's delivery network to bring meals directly to those in need.
Volunteers at the food bank play a crucial role by packing thousands of meals each month, which are then distributed by Dashers like Sharon Simmons.
The program not only provides nourishment but also offers social interaction for recipients, as Dashers often serve as the only visitors some seniors receive.
Through the combined efforts of Three Square Food Bank, DoorDash, and dedicated volunteers, the program continues to make a significant impact on the lives of homebound seniors, ensuring they receive the meals and companionship they need.
All facts in this report were gathered by journalists employed by KLAS. Artificial intelligence tools were used to reformat from a broadcast script into a news article for our website. This report was edited and fact-checked by KLAS staff before being published.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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New York Post
6 days ago
- New York Post
Mom freaks out, fires babysitter — just for ordering DoorDash on the job
Many parents have rules when it comes to others babysitting their little ones. No posting on social media, excessive screen time, or leaving the kids unsupervised come up a lot. No visitors is also a common one. But what happens when the 'visitor' is a delivery driver from DoorDash, bringing you some food? For one mom, this exact circumstance sent her spiraling. I got in trouble for ordering food while babysitting 4 Sharing the text exchange online, the babysitter wanted to know if she legitimately did the wrong thing. AFP via Getty Images A young woman took to Reddit recently to share an encounter between her and a mom she was babysitting for that left her absolutely baffled and questioning whether or not she was in the wrong. 'I ordered DoorDash while babysitting because I hadn't eaten since lunch and was getting a headache and they were 2 hours late. The kids were asleep, the food was left on the porch, and I stepped outside for 10 seconds to grab it,' the babysitter explained in the caption. 'The mom told me she was uncomfortable that someone came to the door and that I 'left the kids alone.' When I got home I was told they can't trust me anymore and I was fired,' she added. Sharing the text exchange online, the babysitter wanted to know if she legitimately did the wrong thing. Especially considering the mom found her on Facebook and did little background checks before hiring her for the evening. 'Was something delivered?' 4 'Yes, I didn't eat dinner so I ordered DoorDash,' the babysitter replied. Reddit The exchange began with the babysitter asking for a rough ETA from the mom after she claimed she'd be back at 8 p.m. – two hours prior. With a new confirmed arrival time of 11:30 p.m., the babysitter decided to order some dinner via DoorDash. As it turns out, it was the wrong thing to do. And an SMS was received shortly after the doorbell rang. 'Hey our Ring just showed someone at the door. Was something delivered?' the mom asked. 'Yes, I didn't eat dinner so I ordered DoorDash,' the babysitter replied. And that's when things spiraled. 'Okay, we'll talk when we get home, but I'm really concerned that you would do that without asking first. I would never be okay with a stranger coming to the door while my kids are sleeping. I really wish you had asked me before doing that,' the mom shot back – clearly not mincing her words. 'Please check to make sure the storm door is locked and the chain is locked as well since you opened them.' 'I get that you were hungry…' 4 Unfortunately for the babysitter, the clarification of events still wasn't enough. Reddit The babysitter apologized and went on to explain that she didn't anticipate still being at their home looking after the children after dinner, but due to the time change, she needed to order something. 'I'm sorry I made you uncomfortable. I just hadn't eaten since lunch and I thought I'd be done by 8 like you mentioned. I started getting a headache and I really needed to eat something. I've ordered food before while babysitting and it's never been a problem, so I didn't think it would be an issue,' she wrote back, while also offering some reassurance that she did all the right things. 'They left it at the door, and I waited until they were gone before I went out to grab it and locked the doors the way they were when I came back in.' Unfortunately for the babysitter, the clarification of events still wasn't enough. 'I get that you were hungry, but it's more about the fact that someone came to the door without my knowledge and you left them in the house alone while you grabbed it. If something had happened it just makes me really nervous,' the mom replied. 'You could have eaten from the cabinet. This is my home and my kids and I need to be able to fully trust who's here. We will talk later. Just please double check the doors.' The exchange ended with another apology from the babysitter. Babysitters weigh in with their horror stories 4 Plenty Reddit users agreed that this level of concern wasn't warranted from the mother. Simone – The post attracted many babysitters sharing their own horror stories – and this one is pretty tame compared to some. 'One time I babysat for people who found out that I went downstairs after putting their kid to sleep upstairs and they not only fired me, but talked sh** about me to other clients and I lost a couple jobs because of it,' someone commented. 'I'll be honest, my first instinct is this person is up to something that puts them at real risk. I have babysat for people who were pretty paranoid, but absolutely no one was to this level,' another added. Another babysitter shared: 'Once when I was a teen, I was babysitting regularly for a couple who had a young boy with autism, about 5. One night, they were supposed to be home by 7, but there was massive flooding and they couldn't get home until the next morning. About 5 a.m. they walked in the door and shook me awake cuz I'd fallen asleep on the couch. They then fired me for sleeping.' And plenty agreed that this level of concern wasn't warranted. 'This is ridiculous. Not only is she wildly inconsiderate for staying out 3.5 hours later without even asking you if that was okay…but you had to reach out to her to find out when she was coming home?' someone said. Others agreed that the mom was 'overreacting' and that the babysitter should 'drop her' as a client.
Indianapolis Star
11-07-2025
- Indianapolis Star
This Hamilton County VFW is cranking out Chicago pizzas with an old Italian family recipe
Friday nights at VFW Post 6246 in Noblesville run at a low hum with occasional yelps as bingo numbers are read and winners announce them themselves in the spacious community room. Nearby, the bar rumbles with low conversation, the clinking of glasses and the snap of beer cans opening. Lately though, barely noticed by the tab pullers, are lines of hungry customers in a far corner as they wait for their payoff — real Chicago pizza in Hamilton County. It's been like that for three months, ever since Michael Spencer was given a secret family recipe from a long-time but now shuttered pizzeria in Chicago and opened Nino's Pizza in the VFW kitchen. With no advertising, Instagram or TikTok, the word got out to pizza-cravers that this hidden walk-up spot just might be the real deal: Chicago thin crust, cut in squares, with fresh ingredients, pinched chunks of sausage and crispy crust, burnt on the outside, also known as Tavern Style. 'We've had 30 people waiting in line sometimes before we even open, it's been crazy,' said Spencer, a Fishers resident, who'd spent much of his professional career in health care and advising. The disarray has included several set-backs that included delivery problems with Door Dash, phone orders, hiring difficulties and an inability to bake the pies fast enough, which led to long waits for customers. Spencer had to close the kitchen for a week while a bigger conveyor oven was delivered — then the compressor broke. Recently, a new employee was sent to he hospital for dehydration after the air conditioning broke down. Through it all Spencer was unusually transparent about the regressions, posting updates on Facebook, apologizing profusely and pleading for patience. 'It was truly messed up and I was working to take care of it, but I also followed online reviews very closely and wanted to make sure to correct misinformation quickly,' Spencer, 49, said. The online response from those who have gotten a pizza has been overwhelmingly positive — especially from Chicago transplants ostensibly on a never-ending quest for the perfect thin crust. 'You make us miss Chicagoland and we are so happy we can get good and LEGIT Chicago food from YOU! THANK YOU,' reads a typical Facebook post from a Windy City ex-pat. Even patrons not familiar with the nuances — and debates — of Tavern style or Chicago thin crust have become quick devotees. 'I don't know about any of that,' said Donald Litke, 62, of Noblesville, while waiting to pick up a 16-inch sausage and mushroom. 'I just know that it is the pizza I've been waiting for. The cheese is just right. So is everything. It's my go-to pizza now. I've been here four or five times already.' Spencer's ascent from pizza newbie to savior is as unlikely as the venue. Spencer was tired and bored with his job as a hospital administrator and was grousing about it one night with good friend Mike Cisternino. Both are auxiliary members of the Ralph Lehr VFW south of downtown Noblesville. Cisternino mentioned that his late uncle, Nino Cisternino, once owned a pizzeria in Chicago. In fact, Cisternino said, Nino's widow Carm, still had all the recipes. What's that got to do with me? Spencer asked He told Spencer that Carm might be willing to give the recipe to him if he opened a place and recreated the magic. And he could open it right there at the VFW because the donut shop that then operated in the kitchen, Mochi Joy, was closing to move into a retail spot in Fishers. 'The recipe was sitting in a drawer somewhere in the Chicago suburbs with my aunt,' Cisternino said. 'Carm thought at one time that she could get royalties or something for selling it. That never happened but she still had it.' Spencer wasn't a complete culinary novice; he and wife Stacey owned a food truck selling sandwiches for a couple of years during the COVID-19 pandemic. But he waved off the offer as fanciful, though he said he'd think about it. Cisternino kept asking Spencer, however, and soon, so were other members of VFW. 'He had told them about it, so every time I'd go in here, they'd all be asking, 'When are you opening that pizza joint? We need a good place in here,'' Spencer said. Spencer finally decided to resign from the hospital and told Cisternino he'd run some numbers on the pizza venture to see if it could work. When Carm Cisternino and her son, Frank, came to the VFW in 2024 for a funeral reception for a friend, Spencer spoke with them. She and Nino were immigrants from Bari, a port city in southern Italy, and operated the pizzeria on the Northwest side of Chicago for 20 years until 1999. Nino died in 2020 at the age of 77. The dough and the sauce were long-held family secrets but Carm said she would gladly turn them over now and would be flattered if Spencer wanted to name the place Nino's. Spencer said he'd do it, but sat on the recipe for months while he gained a health department permit, registered the business with the state, signed a lease with the VFW and lined up food vendors. In March of this year Spencer began experimenting with the sauce and dough for hours each day at the VFW. The sauce was an instant hit with the veterans who served as his grizzled daily taste-testers. The dough, though, was a beast. "It was more complicated than I ever could have imagined,' Spencer said. 'The temperature of the room, the humidity, the water, all that is important.' He kept at it, feeding the vets a steady diet of practice pies. "They aren't shy about their opinions, so that helped prepare me,' Spencer said. 'I soon found out that you have to be a mad scientist in this business, because it is a science,' Spencer said. 'I thought I'd be twirling dough up in the air, whistling. I haven't done that once.' Just three months later Spencer opened Nino's, which is a takeout restaurant inside the VFW, built in 2011 to replace the old one. With a full-service bar and adjoining space, the VFW is a social club for veterans and their families. The members participate in parades and lead fundraising drives. The post hosts bingo on Fridays, karaoke on some Saturdays and musical acts. On a recent weekday Spencer began the 5 p.m. shift training two new employee — an order taker and pizza preparer. Before long the Door Dash ringtone sang with incoming orders, which began automatically queuing up on an overhead tablet screen. Spencer laid out the pizza doughs on a narrow counter near a row of metal ingredient bins and showed the worker how to load them; ladle a cup of sauce on the middle then spread it gently and evenly outward to within a quarter-inch of the edge. Make sure the mozzarella is single layer, then put on the other ingredients. When the employee began placing olives on one-by-one Spencer corrected him. Too slow, sprinkle them on, then space them, he instructed. Most importantly, Spencer said, think of the squares this masterpiece will be cut into. Each piece should include every ingredient — mini pizzas in themselves. Soon, as orders poured in, Spencer was in a pizza-making frenzy, putting them in the oven, removing and slicing them with a rocking pizza cutter, and boxing them. In between he jumped over to help prepare the pizzas and fill an order for a Chicago-style hot dog, which have their own mad scientist origins. He carefully built an order with its myriad components, making sure to top it with a dash of celery salt and 'sport' peppers. 'Wednesdays are usually slow, I don't know what's going on, but I'm not complaining,' said Spencer. 'I don't mind chaos. I can handle doing six, seven things at once. It's when it stops that I don't know what to do.' Spencer had gotten a taste of how hectic the business could be on one of the first Fridays he was open, bingo night, when he had to stop taking orders because he was overwhelmed. He went on Facebook quickly afterward to explain what happened. 'Everyone shows up between 6 and 7 p.m to order food before Bingo starts,' he wrote. "This means we have preorders, current orders then everyone from Bingo (could be 15-30 people) all at once in line waiting to order. Let us just say it gets crazy.' Spencer said he is constantly tinkering with the dough and pizza prep to make sure it's exactly right. He's open to constructive criticism — and has learned there is plenty available. 'The transplants from Chicago are out of this world,' he said. 'They are die-hard about their pizza. Not a day goes by when I don't hear a couple people saying, 'When I was a kid…,' or 'I'm from Chicago, we got high expectations for you.' Some people tell me I have to use water from Chicago in the dough to be authentic. I'm not hauling Lake Michigan water down here. That's crazy.' He said he's pretty practiced now at separating the bluster from the beneficial. 'We knew this was niche thing, just not to this level,' he said. As he slid a pizza from the box onto the VFW bar, Josh Stewart said he thought Chicago-style pizza meant only deep dish. He's glad it doesn't. "It just tastes really good and he's make it extra crispy if you request it," Stewart said.'I'd rather have this than a franchise pizza any day." Spencer has six employees now, including his 13-year-old son. Stacey makes the desserts and Post veterans have stepped in to volunteer on occasion during rushes. He doesn't know how fast or how much he has room to grow in the small kitchen. Mochi Joy was there for three years. 'I love it here and all the support we've gotten,' he said. 'I'm a loyal person. It's hard to say what could happen."
USA Today
05-07-2025
- USA Today
Who had life jackets? Mystery surrounds Lake Tahoe boat tragedy
As victims in a boating accident that killed eight people are being laid to rest, questions are still swirling about the capsizing on Lake Tahoe, California. Funerals were held July 3 for a New York couple who died in the June 21 boat crash: Jim Guck, 69, and Theresa Giullari, 66, of Honeoye, New York, were among the eight people killed in a sudden, violent squall at the alpine lake that straddles the border of California and Nevada. Arrangements for others were not made public. All 10 on board were thrown into the water and only two – a mother and daughter who authorities said were wearing life jackets – were rescued. Investigators haven't answered questions about whether the eight who died were wearing flotation devices or how many life jackets were aboard. The El Dorado County Sheriff's Office, lead agency on the incident, declined to comment, citing the ongoing investigation. 'I understand that everyone would like to know various aspects of the case,' El Dorado Sgt. Kyle Parker told the Reno Gazette-Journal, part of the USA TODAY Network. More: Mother and daughter identified by GoFundMe as survivors of Tahoe boat tragedy What happened to the boat? On June 21, a sudden storm hit Lake Tahoe with high winds, 8-foot swells and snow. Online posts show boats capsizing and crashing along the shores. The 27-foot power boat with 10 passengers filled with water and overturned. The bodies of six victims were recovered that day. Dive teams found two victims submerged 300 feet under the surface on June 22 and 23 near D.L. Bliss State Park on the west shore. Two survivors were wearing life jackets The two survivors who were rescued from the water were identified in a verified GoFundMe account as Amy Friduss and her mother, Julie Lindsay. Friduss' father and Lindsay's husband, Stephen, 63, of Springwater, New York, was among those killed. Family spokesperson Sam Springer said they are extended family members of the boat's owner, DoorDash executive Joshua Pickles, and his parents, who all perished. The mother and daughter are dealing with "unimaginable circumstances," the GoFundMe said. "Physically, both mother and daughter are on the mend, but are dealing with the heartbreaking loss of their beloved husband and father, best friends and dear family who perished," the page said. Lindsay had recently retired and planned to spend her years with her husband and best friends – who also died on the boat. Friduss is a nurse practitioner, who treats people living in homeless encampments in her free time. The Washoe County Sheriff's Hasty Team posted on Facebook that the survivors were wearing life jackets. "The two passengers who were wearing Personal Flotation Devices were rescued by responding emergency personnel and transported to the hospital. Sadly, the remaining eight passengers drown," the post said. The sheriff's office would not say whether any others on board wore life jackets. And it's unclear if there were enough on board. DoorDash executive, parents among the victims DoorDash executive Joshua Pickles, his parents, an uncle and four family friends died: A GoFundMe set up for Guck and Giullari said their deaths have "left a hole that words can't begin to fill. They were not only loving parents and devoted family members, but also proud grandparents who poured their hearts into every moment spent with their grandchildren." They loved the water and boating and had gone on the trip with their best friends, Steve and Julie Lindsay, also from upstate New York. Steve Lindsay died while Julie Lindsay survived. Life jackets required on recreational watercraft Boating rules require a Coast Guard-approved life jacket for every passenger on board. Children under 13 are required to wear them while on the water. 'In regard to boating safety, the wearing of a life vest is always encouraged, and in some cases mandated due to the type of watercraft,' Parker with the El Dorado Sheriff's Office told the Reno Gazette-Journal on June 26. 'On a boat there must be a PFD for each individual on board and readily accessible. In some cases, depending on the size of the vessel, there are additional safety requirements.' According to the Coast Guard, 87% of drowning victims in boating incidents were not wearing life jackets when the cause of death was known. Tahoe's cold temperatures are a risk to anyone even if they are wearing a life jacket. The National Park Service warns that water temperatures below 70 degrees can cause hypothermia within minutes. In 50-degree water, a person can survive for about 10 minutes before being unable to save themselves, NPS said. With a life jacket, someone might survive for an hour before hypothermia sets in.
