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Thursday, September 26, 2019

Cleveland Hopkins Airport Second Worst in J.D. Power Customer Satisfaction Survey of Mid-Size Airports

Posted By on Thu, Sep 26, 2019 at 1:28 PM

click image TIM EVANSON/FLICKR CC
  • Tim Evanson/Flickr CC
There are great airports, good airports, and the rest.

Cleveland Hopkins, once again, and not surprisingly, is among the rest.

Literally, according to J.D. Power's 2019 survey of customer satisfaction of mid-sized airports in North America, where Hopkins fell second to last in the rankings, notching a 755 out of 1,000 on the point scale.

Its two-circle rating qualified it in "The Rest" category of satisfaction, and it escaped falling in dead last by only one point to the Kahului Airport.

Congrat, Cleveland.

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The survey's key findings overall:

Traveler satisfaction stagnates after several years of growth: The overall customer satisfaction score this year for North American airports is 762, up 1 point from 2018. The modest performance is attributable to lower-than-average facility access scores, with larger numbers of travelers citing construction-related delays getting into and out of the airport.

Light at the end of the tunnel: The common bond among top-performing airports such as Detroit Metropolitan, Portland International and Indianapolis International is relatively new facilities that accommodate increased passenger volume, incorporate localized food and beverage offerings and offer easy access. Airports that can handle larger numbers of passengers while providing such experiences see a payoff in the form of improved satisfaction scores.

Improved TSA processes, biometric screening improve security efficiency: The experience of getting through airport security—a perennial drag on airport satisfaction scores—has improved 5 points due to improved TSA processing and more widespread adoption of biometric screening technologies that move passengers through security faster.
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Tuesday, July 2, 2019

Two Kinds of Algal Blooms Already Detected on Lake Erie, Expected to Worsen

Posted By on Tue, Jul 2, 2019 at 11:43 AM

ERIC SANDY, SCENE
  • Eric Sandy, Scene

The National Oceanic Atmospheric Administration said early this week that two kinds of algae are already present and in bloom in western Lake Erie, with winds expected to push them eastward as they grow throughout the summer.

Forecasts had predicted one of the worst summer blooms in recent history on the lake thanks to historic spring rain levels. The planktothrix bloom recorded in Sandusky Bay recently appeared first, with a microcystis bloom appearing the week after, the Toledo Blade reported.

"Satellite imagery from 6/28 shows cyanobacteria is present in Lake Erie’s western basin, touching the shoreline of Maumee State Park
and extending 6 miles offshore from Maumee Bay," the NOAA's bulletin noted. "Recent sampling (6/17) indicates measured toxin concentrations are below detectable limits throughout the bloom extent. A cyanobacteria bloom of Planktothrix is present in and spilling out of Sandusky Bay. No other blooms are present in Lake Erie."

These would be the two most harmful kinds of algae blooms, and though they are two distinct varieties, they both produce microcystin, a liver toxin. High levels can cause a whole bunch of disastrous effects, which is why the massive 2014 bloom caused a three-day ban on water usage in Toledo.

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Saturday, June 1, 2019

Come to Buffalo and Visit America's Tastiest Drive

Posted By on Sat, Jun 1, 2019 at 9:02 AM

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“Buffalo-style.” The flavor gracing the menus of nearly every pub in North America takes on a whole new meaning in the city that created it. It was Buffalo’s Anchor Bar that changed the course of American food history in 1964 by inventing the Buffalo-style chicken wing. In the decades since, Buffalo’s corner taverns have perfected variations on the wing, each with its own secret recipe, and always complemented by ample helpings of blue cheese.

But Buffalo-style goes beyond the unique sauces and preparation techniques found in the birthplace of the wing. Discover the flavorful history, character and atmosphere found in each of the 12 pubs along the Buffalo Wing Trail – a blueprint for discovering some of the best wings in the city that created them. Most of these establishments have been around for generations and perfecting their wings for years. These are the best in class wing joints in the city where wings were invented – the “Delicious Dozen.”

The trail not only identifies some of Buffalo’s best wings, but the backstories of the restaurants that have the most interesting stories to tell, whether in terms of the type of wings they serve, the special sauces, the unique cooking methods, and how that culinary wisdom has been passed down from generation to generation. For travelers looking for the real thing – a genuine regional culinary culture with deep roots– the Buffalo Wing Trail is a slice of Americana that’s in the same category as Kansas City barbecue or Louisiana gumbo.

So go ahead – order a plate of double-dipped wings along the trail at Elmo’s – fried, sauced, grilled and sauced again. Or dig into a plate of Smitty wings at Doc Sullivan’s – made with a sauce unique to that particular Buffalo neighborhood for decades. Or try the painted wings at Bar-Bill Tavern, which hand-brushes its homemade sauce onto every batch of wings. Your wet naps are waiting.

Find out more at buffalowingtrail.com.

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