Daily Archives: Jul 10, 2020

On July 9th, G-Health Enterprises and the Buffalo Public Schools partnered to give away over 200 boxes of food to those in need during the COVID 19 Pandemic at their main street location.

GBUAHN is a health home, created under the Affordable Care Act, Section 2703. A Health Home is a group of health and community agencies that have agreed to work together to help people with many health issues get what they need to keep them healthier and safer in the community. Each person who joins gets a “care manager”. A care manager will work closely with him/her to get the services he/she needs in his/her community. This service is being paid for through New York State Medicaid.

There are three GBUAHN locations in Buffalo, N.Y. – one on Jefferson Avenue, Main Street  and one on Niagara Street. GBUAHN provides health care coordination and management for Medicaid beneficiaries with multiple or severe chronic conditions. Prior to the establishment of GBUAHN, health care services for Medicaid recipients were often managed in an expensive and fractured manner.

GBUAHN was designed to be a person-centered system of care that facilitates access to and coordination of a full array of primary and acute physical health services, behavioral health care, and long-term community-based services and supports.

GBUAHN’s mission is to transform health care by removing barriers created by social determinants of health in underserved communities. GBUAHN’s vision is to become the health home of choice for our chosen marketplace. In 2017, GBUAHN opened a new facility at 564 Niagara Street, Buffalo, that also houses Urban Family Practice, an imaging center, a state-of-the-art fitness center, a teaching kitchen and specialists’ offices.

As Goya Foods CEO Robert Unanue stood beside President Trump in the Rose Garden Thursday afternoon, the head of a corporation that bills itself as America’s largest Hispanic-owned food company remembered his grandfather. The Spanish immigrant and Trump have something in common, Unanue said.

“We’re all truly blessed at the same time to have a leader like President Trump who is a builder, and that’s what my grandfather did,” the executive said. “He came to this country to build, to grow, to prosper. And so we have an incredible builder, and we pray for our leadership, our president, and we pray for our country that we will continue to prosper and to grow.”

But what were intended to be celebratory comments marking Trump’s signing of an executive order that pledges to improve Hispanic Americans’ access to educational and economic opportunities instead fueled a firestorm of backlash targeting Unanue and Goya that culminated in widespread calls to boycott the popular brand

As clips of Unanue’s remarks circulated on social media Thursday, Latinos and longtime supporters of Goya’s food slammed the CEO’s commendation of Trump, citing the president’s incendiary rhetoric and controversial policies aimed at minority communities and immigrants. By early Friday, “Goya” was still a top trending term on Twitter along with the hashtags #Goyaway and #BoycottGoya as a number of public figures, and Democrats such as Rep. Alexandria Ocasio-Cortez (N.Y.) and former presidential candidate Julián Castro, criticized Unanue — a third-generation Spanish American — for praising Trump.

“Oh look, it’s the sound of me Googling ‘how to make your own Adobo,’” Ocasio-Cortez tweeted, sharing a video of Unanue speaking.

Castro urged Americans to “think twice” before buying Goya products.

Goya Foods “has been a staple of so many Latino households for generations,” he tweeted. “Now their CEO, Bob Unanue, is praising a president who villainizes and maliciously attacks Latinos for political gains.

Representatives for Goya did not respond to multiple requests for comment from Panorama Hispano News, The Washington Post or other news outlets late Thursday.

 

BUFFALO, N.Y. — Niagara Café one of Niagara Street’s favorite restaurants in Buffalo has re-opened after a three-month hiatus. One manager calling the day “exciting and hectic.

For now, the restaurant is only doing take out said Lillian Quintana, the manager and daughter of owner Raul Hernandez.

In 1993, Buffalo was introduced to Beanie Babies and Niagara Café. A quarter-century later, one of those is more popular than ever.

The parking lot of Niagara Café, the city’s oldest Puerto Rican restaurant, is usually full. Its concrete parking stops each carry the name of a Puerto Rican locale, so when members of the diaspora pull in, it’s a little bit like coming home.

Inside, customers line up along a counter holding trays of fried snacks under glass, patiently waiting their turn. Others settle into a table or booth and await a server in a colorful Niagara Café jersey.

In the hot days of Buffalo’s summer, there’s nothing like a Niagara Café lunch, sipping the passion fruit drink called parcha and listening to Puerto Rican pop videos on the television while salas music plays all day.  videos of Puerto Rico, make you want to go to the beaches of the Island and sit under a palm tree.

I have eaten lunch at Niagara Café 40 or 50 times. The yellow rice has always been perfect: chewy-firm, medium-grain, golden with sazon spices, punctuated with pigeon peas. How this humble restaurant has achieved consistency that evades more highfalutin places, I do not know. What I do know is that Niagara Café offers one of the best returns for your dining dollar in Buffalo

Lunch specials, served from 11 a.m. to 2 p.m. Monday to Friday, are $6.45. They are the gateway to the Niagara Café experience. This restaurant is cash only, so bring bills or hit the in-house ATM.

The roasted pork lunch special brings a tender heap of pork shoulder that’s been cooked long enough for the sweetness to come out, plus rice and beans. A dash of cooking juice moistens the meat.

The perfect rice wants to be spooned into the soupy ramekin of beans with potatoes, and jacked up with hot sauce from the bottle on the table. Don’t resist. Finish up and think about all the lame sandwiches you’ve endured for more than that $6.45. Promise yourself to do better. For instance, the roast pork hoagie ($6.45) will fill out your roll with roast pork, lettuce, tomato and mayonnaise. I’d add a spritz of hot sauce, but that’s me.

Niagara Café’s rotisserie chicken is among the better versions in the city, if it hasn’t been waiting for you too long. At its best the skin is browned for enjoying as its own course, the flesh moist and enjoyable as you pull it off the bone. Throw it in with the beans. There are no rules here.

The beef stew and chicken stew are mild versions, begging to be doctored up with hot sauce, salt and pepper. The fried pork chop lunch is for the unapologetic carnivore, up for gnawing on the bones of delicious creatures.

Dinner plates ($10-$11) are bigger, and offer a wider variety of centerpieces. One of my favorites is bistec encebollado ($11), which is strips of beef braised with onions in a vinegary sauce until tender.

Another is the carne frita ($11), one of the peak carnivore moments in this meat-loving city. Carne frita is chunks of pork shoulder, run through with veins of fat, tossed in dry spices and then deep-fried. When I fork up a chunk of that crispy, fatty, well-seasoned meat, I definitely feel on top of the food chain.

If a meal sounds like too much, try one of the fried snacks. Pastelillos ($2.30) are turnovers stuffed with seasoned ground beef. They’re better fresh out of the fryer, as their pastry wilts quickly while waiting for customers. Alcapurria ($2.30) is a chewy log of cassava filled with seasoned ground beef. Relleno de papa ($2.30) is a snowball-sized sphere of mashed potato that’s been stuffed with ground beef, and fried. They could all use a dash of hot sauce.

Roast pork and rotisserie chicken are the main reasons for coming here, but the cooking at this humble restaurant can ably serve vegetarians, too. The rice and beans are vegan, with no animal products. Together, they’re a solid meal.

Then there are the maduros. If you’re not familiar with plantains, Niagara Café’s maduros ($3.50) should end that deficit. Plantains are halfway between banana and potato, and fried to a caramel stickiness, they become maduros. Make sure to ask for the mojito, garlicky tomato sauce. Dunk maduros in mojito, and give thanks for whatever geopolitical currents brought the Puerto Ricans to Buffalo.

 

 

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