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Free school meals return as Carroll County students head back to class
The Brief Carroll County Schools offers free breakfast and lunch to all students through the federal Community Eligibility Provision (CEP), reducing food insecurity in high-poverty districts. The CEP program allows schools to serve free meals to all students without collecting individual applications, with Carroll County being one of 185 school food authorities in Georgia participating. Feedback from families has been overwhelmingly positive, highlighting the program's impact on reducing stigma and ensuring all students receive equal access to meals. CARROLLTON, Ga. - Students at Central Elementary were greeted with pizza, corn dogs, and warm smiles on their first day back to school Friday — but the biggest welcome may have come from the lunchroom, where not a single child had to pay for a meal. Carroll County Schools is now in its second year of offering free breakfast and lunch to all students through the federal Community Eligibility Provision (CEP), a program aimed at reducing food insecurity in high-poverty districts. Carroll County is one of 185 school food authorities across Georgia now participating in CEP, which allows schools that meet certain income-based requirements to serve free meals to all students without collecting individual applications. Statewide, more than 1,350 schools are enrolled in the program for the 2025–2026 academic year. What they're saying "You know they are going to love the corn dog," said Central Elementary Principal Marla Turpin. "But serve it with salad and fruit on the side, and they are more likely to eat the food with it." For some students, those trays of food may be the only full meals they get all day. "No one should have to worry about food, especially children," Turpin said. Turpin noted the equalizing effect of the program. "Every student gets the same. There's no labels," she said. "Did you bring lunch money today, honey? We don't want that." Carroll County Schools Nutrition Director Bridgett Cross said the district had worked for years to qualify for CEP, finally becoming eligible two years ago after the federal government began including Medicaid data in its calculations. "That's what enabled Carroll County to qualify," Cross said. She said the feedback from families has been overwhelmingly positive. "I hear, 'You just don't know the difference this makes.' It's just such a blessing to our family," Cross added. Amid concerns about future federal funding, Cross said she wrote a letter to President Trump thanking him for the program and urging continued support. "I thanked him for the ability to feed our children," she said, "and just hoping in the days moving forward that our government will always put our children first." The Source FOX 5's Kevyn Stewart spoke with Central Elementary Principal Marla Turpin and Carroll County Schools Nutrition Director Bridgett Cross for this article. Solve the daily Crossword
Yahoo
an hour ago
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We Tested 7 Ways to Make Bacon — One Was the Clear Winner
From frying to grilling and baking, we put bacon cooking methods to the test. Here's what came out on Takeaways From the Test Kitchen Baking bacon on a foil-lined sheet pan at 400°F for about 22 minutes yields evenly crisp, flat strips and lets you cook up to 10 slices at once — the test kitchen's clear winner. For smaller batches, starting bacon in a cold cast-iron skillet slowly renders fat, keeps shrinkage minimal, and turns out consistently crispy slices in roughly eight minutes. Microwave, sous vide, hot-skillet, grill-pan, and air-fryer methods produced tough or uneven bacon, demanded more hands-on attention, or couldn't match the oven's far as I'm concerned, bacon goes with just about everything. From melty egg sandwiches and grilled burgers to crisp salads and even sweet ice creams, that combination of salty, savory, and slightly smoky flavor is the perfect complement to any meal of the day. When it comes to how bacon is prepared, however, there are really two camps — one for those who like an evenly crispy, well-rendered strip of bacon, and another for those who like it a bit chewier. I happen to fit in the evenly crispy, well-rendered strip of bacon camp, but how I achieve that perfectly cooked bacon is incredibly inconsistent. Sometimes I layer bacon strips in a cold cast-iron skillet and slowly cook them over a low heat, carefully flipping every so often to ensure even cooking. Other times I'm in a hurry or focused on another element of a meal and I simply lay them on a foil-lined baking sheet and bake them until crispy. With that in mind, we tested seven different methods for cooking bacon to determine which produced the best results. Read on to find out which method we liked best. A word about our method Before getting into the results, it's important to note these cooking methods were all conducted in our professional test kitchen, though all of our equipment and tools are the same used in a home kitchen. In addition, all tests used Smithfield Applewood Smoked Bacon for consistency purposes. The tests did not use center-cut or thick-cut varieties of bacon, which may produce different results. All of the methods we tested (oven, cold start in a skillet, hot skillet, air fryer, grill pan, sous vide, and microwave) technically worked, but their effectiveness at producing evenly crisp, well-rendered, and slightly chewy bacon varied greatly. A quick spin in the microwave Cook Time: 5 minutesTotal Time: 5 minutesRating: 5/10 Method: The fastest and most convenient way to cook bacon is in the microwave. Start by placing slices of bacon on a plate lined with two layers of paper towels. Cover the bacon with two more layers of paper towels then microwave on high for 1 minute per slice of bacon. For crispier bacon, continue microwaving on high in 30-second intervals. Results: Our testers found cooking bacon in the microwave produced the worst results. The bacon was overly tough, chewy, and lacked everything that makes bacon so delicious (there was no browning or rendered fat). At best, one tester said it could be used for bacon bits, but another said this was the one method they would never consider using under any circumstance. Pros: Using a microwave to cook bacon is super-simple, but that's about the only good thing to say about it. Cons: The results of cooking bacon in a microwave were simply not good. The bacon turned out unpleasant, chewy, and tough. A long sous vide soak Cook Time: 12 hoursTotal Time: 12 hours, 5 minutesRating: 6/10 Method: This method requires an immersion circulator to slowly cook the bacon at a consistent temperature for a very long time, until the bacon is ultra-tender. Prepare an immersion circulator in a water bath according to the manufacturer's directions and set it to 145°F. Then place an unopened package of bacon in the bath and cook it for at least 12 hours or up to 48 hours. When you are ready to serve, remove the bacon from the bath, carefully open, and cook on a cast-iron griddle over medium-high heat until browned on both sides, about 2 minutes per side. Results: What makes sous vide cooking so ideal is the controlled, even cooking for larger proteins. It ensures delicate proteins aren't overcooked and makes for an incredibly tender final product. But that doesn't mean it's an ideal kitchen gadget for all applications, and it happens to be a bit overkill for preparing slices of bacon. It actually produced fine results, similar to some of our other favorite methods, but it simply takes too long for only decent outcomes for us to recommend hauling out an immersion circulator. Pros: The bacon turned out quite good but certainly not better than other methods. Cons: Using an immersion circulator to cook slices of bacon is overkill, to say the least. It takes at least 12 hours and the payoff is just not worth it. Of course, you also need to have an immersion circulator to use this method. Starting in a hot skillet Cook Time: 10 minutesTotal Time: 10 minutesRating: 7/10 Method: This is the method you may be most familiar with as it simply calls for cooking slices of bacon in a preheated skillet. For this method use a 12-inch cast-iron skillet heated over medium, then arrange bacon strips in a single layer. You can likely only fit 4 slices comfortably. Cook the bacon until crispy, about 7 minutes. Flip the bacon often and adjust the temperature as needed to avoid burning. Results: If you prefer your bacon more chewy than crispy, then this is the method for you. Because the skillet is already hot by the time the bacon hits the pan, the bacon tends to seize a bit. That means you'll experience noticeable shrinkage and overall uneven cooking. It also takes some time to cook a full package of bacon since you can really only fit 4 slices in the skillet without overcrowding the pan. Pros: This is one of the easiest ways to cook bacon as you only need a large skillet. It's also relatively fast compared to other methods and produces decent results. Cons: The bacon will seize in a hot skillet and shrink, actually creating uneven cooking. The final product is quite inconsistent, too, with some parts of the bacon crispy, while others are chewy. Grilling in a pan Cook Time: 10 minutesTotal Time: 10 minutesRating: 8/10 Method: Similar to the hot skillet method, simply heat a large grill pan over medium, arrange slices of bacon in an even layer, and cook until crispy, about 8 minutes. Be sure to adjust the heat and flip frequently to prevent burning. Results: The grill pan method ranks just a bit higher than the hot skillet method simply because you may be able to cook more bacon in a grill pan compared to a round skillet. But the end results are nearly identical to cooking in a hot skillet. This method requires your complete attention as you'll need to control the heat and flip often to avoid burning. Bacon cooked in a grill pan has chewy bits and crispy areas, which is how some people like their bacon. This method is recommended by testers if you don't have the countertop appliance in the next method. Pros: Similar to the hot skillet method, using a grill pan is easy and relatively convenient. It slightly edges out the hot skillet method simply because you may be able to fit more slices of bacon on a grill pan rather than a round skillet. Cons: This also produces inconsistent results, with chewy and crispy bits of bacon throughout the testing process. You also need to give the bacon your full attention as it cooks to avoid burning. Air-frying Cook Time: 25 minutesTotal Time: 30 minutesRating: 9/10 Method: Using an air fryer to cook bacon has the advantage of hands-free cooking, but it comes with some compromises. Start by preheating an air fryer to 350°F for 10 minutes, then arrange 4 bacon slices flat on the bottom of the air fryer basket. Be sure to leave at least 1/2-inch space between each slice for even air flow. Cook until the bacon is crispy, about 8 minutes, flipping halfway through. Results: This is the test kitchen's go-to method for anyone who prefers bacon with contrasting textures. Some parts of the bacon will be pleasantly chewy while others will be thoroughly rendered and crispy. Yes, this is hands-off cooking, but you can only fit about 4 slices in an average-size air fryer basket. While this is a solid option, our top two methods really outshine every other on this list so far. Pros: The air fryer is hands-free cooking, producing pleasantly chewy bacon, albeit a bit inconsistent compared to other methods. Cons: You can only fit about 4 slices of bacon in an average-size air fryer basket, plus it's difficult to achieve uniformly crispy strips of bacon. Starting in a cold skillet Cook Time: 10 minutesTotal Time: 10 minutesRating: 9/10 Method: Instead of preheating a 12-inch cast iron skillet, simply layer in slices of bacon to the cold skillet then turn the heat to medium. Cook until crispy, about 8 minutes, flipping often and reducing heat to prevent burning. Results: This was the test kitchen's recommended method if you are only planning to cook 1 to 4 slices of bacon, as it produces consistently crispy, well-rendered bacon. Also, starting bacon in a cold skillet means it won't shrink as much and instead will lay fairly flat. If you want to make a BLT or club sandwich and need just a few crispy slices of bacon, this is the ideal method for that. But if you want to cook more bacon with similar crispy, flat results, our final entry is the method for you. Pros: This is one of the best methods for achieving consistently crispy slices of bacon. The bacon will also stay relatively flat as it cooks, meaning minimal shrinkage. It's perfect anytime you want to cook just a few slices of bacon at one time. Cons: You will need to give the bacon some attention as it cooks, adjusting heat to avoid burning. You can only cook 4 slices of bacon at one time. Winner: Baking bacon in the oven Cook Time: 25 minutesTotal Time: 30 minutesRating: 10/10 Method: To cook lots of bacon at once, start by preheating the oven to 400°F with a rack in center position. Line a baking sheet with aluminum foil and arrange 10 bacon slices in a single layer. Bake until crispy, about 22 minutes, rotating the pan from front to back halfway through cooking. Results: The absolute best way to cook evenly crispy and consistent bacon, and a lot of it at once, is in the oven. This was the test kitchen's favorite method as it struck all the important factors: hands-off cooking, perfectly crispy bacon, up to 10 slices at once, and consistent results over multiple tests. This is also one of the simplest methods, which goes to show that sometimes the easiest, fuss-free methods produce the best results. Pros: You can make a lot of bacon at one time and the results are very consistent. It's the most ideal way to cook bacon if you like evenly crispy strips of bacon. This is also almost entirely hands-free, meaning it's mostly fuss-free. Cons: It takes a while to cook bacon in the oven compared to other methods. Final Takeaways While there is no wrong method when it comes to cooking bacon (aside, perhaps, from microwaving), it's clear that if you love evenly crispy bacon and want little hands-on effort, then the oven is not only the easiest method, it's also the best. Read the original article on Food & Wine
Yahoo
an hour ago
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Broken altimeter, ignored warnings: Hearings reveal what went wrong in DC crash that killed 67
APTOPIX Aircraft Down Investigation Over three days of sometimes contentious hearings this week, the National Transportation Safety Board interrogated Federal Aviation Administration and Army officials about a list of things that went wrong and contributed to a Black Hawk helicopter and a passenger jet colliding over Washington, D.C., killing 67 people. The biggest revelations: The helicopter's altimeter gauge was broken, and controllers warned the FAA years earlier about the dangers that helicopters presented. At one point NTSB Chairwoman Jennifer Homendy scolded the FAA for not addressing safety concerns. 'Are you kidding me? Sixty-seven people are dead! How do you explain that? Our bureaucratic process?' she said. 'Fix it. Do better.' Victims of the January crash included a group of elite young figure skaters, their parents and coaches and four union steamfitters from the Washington area. Here is a look at the major takeaways from the hearings about the collision, which alarmed travelers before a string of other crashes and close calls this year added to their worries about flying: The helicopter's altimeter was wrong The helicopter was flying at 278 feet (85 meters) — well above the 200-foot (61-meter) ceiling on that route — when it collided with the airliner. But investigators said the pilots might not have realized that because the barometric altimeter they were relying on was reading 80 to 100 feet (24 to 30 meters) lower than the altitude registered by the flight data recorder. The NTSB subsequently found similar discrepancies in the altimeters of three other helicopters from the same unit. An expert with Sikorsky, which makes the Black Hawks, said the one that crashed was an older model that lacked the air data computers that make for more accurate altitude readings in newer versions. Army Chief Warrant Officer Kylene Lewis told the board that an 80- to 100-foot (24- to 30-meter) discrepancy between the different altimeters on a helicopter would not be alarming, because at lower altitudes she would be relying more on the radar altimeter than the barometric altimeter. Plus Army pilots strive to stay within 100 feet (30 meters) of target altitude on flights, so they could still do that even with their altimeters that far off. But Rick Dressler of medevac operator Metro Aviation told the NTSB that imprecision would not fly with his helicopters. When a helicopter route like the one the Black Hawk was flying that night includes an altitude limit, Dressler said, his pilots consider that a hard ceiling. FAA and Army defend actions, shift blame Both tried to deflect responsibility for the crash, but the testimony highlighted plenty of things that might have been done differently. The NTSB's final report will be done next year, but there likely will not be one single cause identified for the crash. 'I think it was a week of reckoning for the FAA and the U.S. Army in this accident,' aviation safety consultant and former crash investigator Jeff Guzzetti said. Army officials said the greater concern is that the FAA approved routes around Ronald Reagan International Airport with separation distances as small as 75 feet (23 meters) between helicopters and planes when planes are landing on a certain runway at Reagan. 'The fact that we have less than 500-foot separation is a concern for me,' said Scott Rosengren, chief engineer in the office that manages the Army's utility helicopters. Army Chief Warrant Officer David Van Vechten said he was surprised the air traffic controller let the helicopter proceed while the airliner was circling to land at Reagan's secondary runway, which is used when traffic for the main runway stacks up and accounts for about 5% of flights. Van Vechten said he was never allowed to fly under a landing plane as the Black Hawk did, but only a handful of the hundreds of times he flew that route involved planes landing on that runway. Other pilots in the unit told crash investigators it was routine to be directed to fly under landing planes, and they believed that was safe if they stuck to the approved route. Frank McIntosh, the head of the FAA's air traffic control organization, said he thinks controllers at Reagan 'were really dependent upon the use of visual separation' to keep traffic moving through the busy airspace. The NTSB said controllers repeatedly said they would just 'make it work.' They sometimes used 'squeeze plays' to land planes with minimal separation. On the night of the crash, a controller twice asked the helicopter pilots whether they had the jet in sight, and the pilots said they did and asked for visual separation approval so they could use their own eyes to maintain distance. Testimony at the hearing raised serious questions about how well the crew could spot the plane while wearing night vision goggles and whether the pilots were even looking in the right spot. The controller acknowledged in an interview that the plane's pilots were never warned when the helicopter was on a collision path, but controllers did not think telling the plane would have made a difference at that point. The plane was descending to land and tried to pull up at the last second after getting a warning in the cockpit, but it was too late. FAA was warned about the dangers of helicopter traffic in D.C. An FAA working group tried to get a warning added to helicopter charts back in 2022 urging pilots to use caution whenever the secondary runway was in use, but the agency refused. The working group said 'helicopter operations are occurring in a proximity that has triggered safety events. These events have been trending in the wrong direction and increasing year over year.' Separately, a different group at the airport discussed moving the helicopter route, but those discussions did not go anywhere. And a manager at a regional radar facility in the area urged the FAA in writing to reduce the number of planes taking off and landing at Reagan because of safety concerns. The NTSB has also said the FAA failed to recognize a troubling history of 85 near misses around Reagan in the three years before the collision, NTSB Chairwoman Jennifer Homendy said 'every sign was there that there was a safety risk and the tower was telling you that.' But after the accident, the FAA transferred managers out of the airport instead of acknowledging that they had been warned. 'What you did is you transferred people out instead of taking ownership over the fact that everybody in FAA in the tower was saying there was a problem,' Homendy said. 'But you guys are pointing out, 'Welp, our bureaucratic process. Somebody should have brought it up at some other symposium.'' ___ Associated Press writer Leah Askarinam contributed. Solve the daily Crossword
