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There is one investment that would increase their support among all New Yorkers. Every demographic, every neighborhood, and every political persuasion agrees: no child in New York should go hungry.

More than 20 years ago, I co-founded the Alliance to End Hunger. With my Irish heritage (my paternal grandparents were Irish and came to New York City as very young children), hunger is an issue that hits close to home.

The Alliance is a national advocacy organization that unites corporations, national non-profits, faith based organizations, and others to address today’s hunger and malnutrition needs and to solve the root causes of hunger at home and abroad. This starts with federal nutrition programs like the Special Supplemental Nutrition Program for Women, Infants and Children (WIC).

WIC provides breastfeeding education and support and supplemental nutritious foods, like cereal, milk, cheese, whole wheat bread, brown rice, eggs, beans, peanut butter, legumes, and infant formula to low-income mothers and children up to age 5. WIC is an enormously popular and effective program that supports an estimated 40% of American babies.

Once kids enter school, meals there are equally important. Hungry kids do not develop properly, and hungry children cannot learn. School meals are the greatest source of nutrition for most American kids — and this is where New York needs to step up.

New York did the right thing last year. The Legislature and the governor committed $135 million to feed students in schools across the state. Because of this commitment, 81% of New York kids are able to get the nutrition they need in school. The new funding ensured that high-poverty schools in New York could more easily enroll all students in school meals — without those students needing to demonstrate need or fill out arduous paperwork.

But New York lawmakers stopped short of making sure that every child has the opportunity to be fed in school.

We give all public school children books, teachers, playground equipment, and more without regard to family income. Why do we start means-testing families when it comes to meals? The books, teachers, and playground equipment don’t go a long way if kids are hungry and cannot learn.

It would take just 7% of this newly “found” money, $90.4 million, to put New York on par with California, Michigan, Colorado, Massachusetts, Minnesota, Vermont, Maine, New Mexico and Nevada and provide universal school meals for all school children — regardless of their families’ income.

In these states 15 million American schoolchildren are guaranteed the nutrition they need at school. New York can not stop at finishing the job.

Universal school meals has support on all sides of the aisle, with almost 90% of New Yorkers supporting free school meals for all. In every state in which my organization has polled this year, support for school meals is so high that pollsters in places like Pennsylvania, Illinois and South Carolina, have never seen such strong bipartisan results.

The widespread popularity makes sense: Ensuring students are well-fed is proven to boost test scores, improve behavioral health, and reduce racial health disparities and academic achievement gaps.

In New York City, where all children have the opportunity to be fed in school, test scores are rising, stigma is decreasing, and students have a better environment as a result of universal school meals. Studies have shown that students with greater food security have higher retention and better attendance, graduation rates and academic performance. Future college graduates are much more likely to be employed and make economic contributions to their local communities.

This isn’t a controversial issue, and it’s a vital investment in the future of New York children. Getting meals straight into the mouths of all kids is an instant, common-sense way to help put an end to the vicious cycle of childhood hunger without the stigma.

The Legislature and the governor should take our “found” money and put it towards feeding every hungry kid in our state — not just the ones that pass archaic means tests.

Meehan is the CEO and chairman of Azimuth Trust and is a former governor of the New York Stock Exchange. He is on the board of the Alliance to End Hunger, which has more than 100 organizations as members.

Passengers aboard United Airlines Flight 883 were diverted to Bangorl Airport at 9:59 a.m., about 90 minutes before they were scheduled to land at Newark Airport, according to Flight Aware.

Feeds from air traffic controllers confirmed that the flight experienced a “Level 3 Threat,” because of an unruly passenger, according to Flight Radar, which monitors air traffic in real time.

According to the Federal Aviation Administration, a Level 3 involves “life-threatening behavior.”

The Boeing 767 was scheduled to proceed to Newark after originally departing from Heathrow Airport.

A passenger on the flight said the person removed was violent.

According to planespotters.net, the crew executed a rapid descent and safely landed the plane in Bangor, where law enforcement was waiting.

Video posted online showed the man being removed down a flight of runway stairs. Passengers applauded when he was taken off the plane.

Holiday parties often call for feeding crowds all at once, so this year we offer two impressive main courses that make that easy. They are as good at room temperature as they are hot from the oven.

For a beef option, we challenged ourselves to transform a thrifty, low-cost cut of beef into a lush, celebratory meal. The answer was eye round, a roast often deemed too lean to be tender. To roast this tough cut and get succulent, perfectly cooked results, we marinated the meat in ingredients that would do the work for us — starting with a sticky, sweet puree of prunes. That may sound unusual, but prunes are high in hygroscopic sorbitol and fructose, which — along with salt and soy sauce — amplify the way the meat absorbs flavor.

The sugars in the prunes and ketchup create a nicely caramelized crust, while the salt and soy sauce provide seasoning that flavors the meat. Anchovies also may be unexpected, but they add rich umami notes.

A whole side of salmon also is an excellent choice — and relatively hands off. A quick marinade in soy sauce infuses the fish with earthy dimension, but be sure to not marinate for more than 20 minutes or its saltiness will become overpowering.

The salmon is drizzled with dry vermouth, then roasts in a foil-wrapped baking dish with shallot, carrot, celery and thyme. The vermouth’s herbal elements add dimension to the dish. Once the fish is cooked, the drippings are transformed into a delicious sauce enriched with butter and fresh dill. A squeeze of lemon enlivens the flavors.

Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef

Start to finish: 2¾ hours, plus 48 hours to marinate

Servings: 10

A prune-based marinade helped us transform an economical eye round into a tender and juicy roast. To boost the marinade’s effect, we trim the silver skin and also poke the meat repeatedly with a fork. The roast beef tasted best after marinating for 48 hours, but 24 will work, too. Serve thinly sliced with fresh horseradish sauce for a clean, contrasting bite.

Don’t check the roast too frequently. A succulent roast relied on even cooking at a low temperature; opening the oven door interrupts the process. Instead, use an oven-safe thermometer (the type that can be left in the roast as it cooks) to monitor the meat’s temperature during cooking.

8 ounces pitted prunes (about 1½ cups)

½ cup soy sauce

¼ cup ketchup

2 tablespoons black peppercorns

2 tablespoons roughly chopped fresh rosemary

2 tablespoons fresh thyme

3 oil-packed anchovy fillets

Kosher salt

5- to 6-pound beef eye round roast, trimmed of silver skin

Fresh horseradish sauce, to serve (optional)

In a food processor, blend the prunes, soy sauce, ketchup, peppercorns, rosemary, thyme, anchovies and 4 teaspoons salt until smooth, about 1 minute. Transfer to a 2-gallon zip-close bag. Poke the roast all over with a fork, then place in the bag. Turn to coat, then seal the bag and refrigerate for 48 hours.

Heat the oven to 275°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. Remove the roast from the bag and transfer to the rack. Discard the marinade in the bag and brush any marinade clinging to the roast’s surface into an even coating. Roast until the center of the meat registers 125°F, 1¾ hours to 2 hours.

Transfer the roast to a carving board, tent with foil and let rest for 30 minutes. Thinly slice and serve with the horseradish sauce, if desired.

Oven-Poached Salmon with Thyme, Dill and Vermouth

Start to finish: 1½ hours

Servings: 8

When shopping for the side of salmon, ask for a fillet between 1½ and 1¾ inches thick for the best results. We found temperature was a better indicator for doneness than cooking time. To test the salmon’s temperature, carefully peel back the foil just enough to insert an instant thermometer at the thickest end. The best way to perfectly cook this dish was to remove it from the oven a bit before the salmon was fully cooked. The residual heat gently finishes the cooking.

½ cup soy sauce

3½- to 4-pound salmon fillet, skin on, pin bones removed

2 medium carrots, finely chopped

1 celery stalk, finely chopped

1 shallot, thinly sliced

8 sprigs fresh thyme

8 sprigs fresh dill, plus 3 teaspoons minced, divided

Kosher salt

1 cup dry vermouth

Ground black pepper

2 tablespoons salted butter

1 tablespoon lemon juice

Lemon wedges, to serve

Heat the oven to 500°F with a rack in the middle position. Pour the soy sauce into a baking dish large enough to fit the salmon. Add the fish, flesh side down. Marinate for 15 to 20 minutes.

Meanwhile, in a bowl toss the carrots, celery, shallot, thyme, dill sprigs and 1 teaspoon salt. Set aside. Fold an 18-inch-long sheet of foil lengthwise into a strip wide enough for the salmon to fit on. Lightly coat the foil with oil, then place it, oiled side up, in the center of a rimmed baking sheet. Arrange the carrot-celery mixture around the outside edges of the foil. Drizzle the vegetables with the vermouth. Place the salmon on the foil, flesh side up. Season with pepper.

Cover the entire pan tightly with foil, allowing it to dome over the salmon. Roast until the salmon registers 120°F, 20 to 25 minutes. Remove the pan from the oven, keeping the foil in place, and let the salmon rest until it is between 125°F and 130°F, 5 to 8 minutes. Remove the top foil, then use the foil under the salmon to lift and transfer it to a serving platter. Let cool for 5 minutes.

Meanwhile, strain the liquid and solids on the baking sheet into a saucepan. Discard the solids and all but ¾ cup of the liquid. Over medium heat, bring the liquid to a simmer. Off heat, stir in the butter, lemon juice and 1 teaspoon of the minced dill. Season with salt and pepper. Pour 3 tablespoons of the sauce over the salmon. Sprinkle the remaining 2 teaspoons dill over the salmon. Serve with lemon wedges and the remaining sauce.

I love tacos when I’m cooking for a crowd because they’re usually so much easier to pull together than a sit-down dinner with multiple courses, and they can be easily individualized depending on the toppings.

Any protein made with tinga, a spicy-ish sauce crafted from fire-roasted tomatoes, chili peppers and spices, is always at the top of my go-to list because it’s so flavorful and can be prepared fairly quickly — a blessing when you’re pinched for time in a crowded kitchen full of hungry people.

I was just that during a recent weekend, when four of my five kids (plus two daughters-in-law and two grandkids) came for a weekend visit. Taking everyone out to dinner would have cost the proverbial arm and a leg, along with the patience required to dine with active toddlers. And ordering pizza just seemed so … predictable.

But tacos? Kids especially love crunchy handheld foods and the grown-ups appreciated the casual eat what you want, when you want it taco bar I set up on the kitchen counter.

There are probably as many recipes for chicken tinga as there are home cooks, but a few pantry ingredients are essential: tomatoes, white onion and garlic, chipotle peppers in adobo and Mexican oregano, which is a bit more floral than the Italian variety used in pasta sauces.

I also like to add a little cumin to the sauce. Mexican cookbook author Rick Bayless, whose recipe I’ve adapted over the years, also recommends a dash or two of vinegar for extra tang.

This recipe is doubled for a crowd, but can easily be cut in half for smaller gatherings. If you like, you can cook the chicken thighs whole and shred them in the pan with two forks just before serving, or you can start with thin slices or bite sized pieces. It all depends on how chunky you like your tacos.

Similarly, if you prefer a tamer dish, cut down on the amount of chipotles and adobo sauce you add.

Serve with a salty, crumbly cheese such as queso fresco or feta and lots of chopped cilantro.

Chicken Tinga Tacos

PG tested

• Vegetable or olive oil to coat the pan
• 1 large white onion, sliced a little less than 1/2 inch thick
• 2 pounds boneless, skinless chicken thighs
• 5 garlic cloves, peeled and finely chopped
• 2 (15-ounce) cans diced fire-roasted tomatoes
• 1 (7-ounce) can chipotle chiles in adobo sauce, or to taste
• 2 teaspoons Mexican oregano
• 2 teaspoons cumin
• A little additional vinegar, if you think the dish needs it
• 1 ripe avocado, sliced
• 1 cup Mexican queso fresco or other fresh cheese like farmers cheese, mild feta or fresh goat cheese
• A handful of cilantro leaves for garnish
• Chopped red onion, for garnish
• 24 hard taco shells or soft taco-sized flour tortillas, warmed

Prepare chicken. Set a very large (12-inch) skillet over medium-high heat and drizzle the bottom liberally with oil. When the pan is hot, add onions.

Stir onions until they soften and start to brown, about 4 minutes, then snuggle the chicken in the pan in a single layer on the bottom. Cook until everything is nicely browned, about 5-6 minutes. Stir in the garlic and cook a minute or so longer.

In a blender or food processor, blend the tomatoes and their juice to a very coarse puree.

Remove chipotle peppers from sauce and chop into small pieces — start with 3 or 4, you can always add more.

Add puree to the browned chicken in the skillet, along with the chopped chiles, half the adobo sauce from can and oregano and cumin. Reduce the heat to medium-low and simmer until the chicken is tender and the mixture is thick, about 4 minutes.

Taste and add a little more adobo sauce or chopped chiles if it’s not spicy enough. Season with 2 teaspoons of salt and a couple dashes of white or red vinegar, if you would like it a little more tangy. Stir to combine.

When ready to serve, place some chicken tinga in warmed hard taco shells or on warmed soft tortillas. Top with sliced avocado, a sprinkling of fresh cheese, chopped onion and leaves of cilantro.

Serves 8.

— Gretchen McKay, Post-Gazette

©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

CEO Jonah Peretti announced the cuts Thursday in an email to the entire company.

“While layoffs are occurring across nearly every division, we’ve determined that the company can no longer continue to fund BuzzFeed News as a stand=alone organization,” Peretti told workers.

Employees were left stunned by the news.

“I honestly have no idea what to say [right now] — I started at buzzfeed fresh out of college and have been here nearly 8 years,” senior reporter Julia Reinstein wrote on Twitter. “I love the work I do and my coworkers in a way that made me feel so lucky. spent years fighting for our union contract. this f—in hurts.”

Though BuzzFeed was initially best known for short, listicle internet content, the company later built out a news division and eventually won a Pulitzer Prize in 2021 for its reporting on China’s mass detention of Uighur Muslims.

“I made the decision to overinvest in BuzzFeed News because I love your work and mission so much,” Peretti told employees. “This made me slow to accept that the big platforms wouldn’t provide the distribution or financial support required to support premium, free journalism purpose-built for social media.”

Though BuzzFeed spent most of the 2010s as a rising power in digital media, the company began facing serious headwinds in 2019, when it also laid off 15% of staff. In November 2020, BuzzFeed bought HuffPost, one of its main online media rivals.

The BuzzFeed News layoffs alone affect approximately 60 people, sources told The New York Times. In Thursday’s email, Peretti said HuffPost and BuzzFeed’s main site “will open a number of select roles for members of BuzzFeed News.”

Peretti said those roles will be part of negotiations with the BuzzFeed News Union, which formed in February 2019 in response to the first wave of layoffs.

“We raised this idea with the NewsGuild this morning and look forward to discussing it further,” he said. “Moving forward, we will have a single news brand in HuffPost, which is profitable, with a loyal direct front page audience.”

With Tim Balk

Connie Bobo, of St. Charles, Mo., was indicted on three felony counts of wire fraud, three counts of aggravated identity theft and two counts of obstruction of an official proceeding, justice officials said in a statement Thursday.

Bobo, 44, is the executive director of New Heights Community Resource Center, a nonprofit that receives money from the government to provide meals to low-income children for after-school and summer programs.

According to the indictment, she falsely claimed to have served at least 3 million meals to children from February 2019 until March 2022.

Based on such claims, she received approximately $11 million from the Missouri Department of Health and Senior Services. But instead of providing food for the kids, she used the money on herself, the indictment alleges.

Prosecutors say Bobo used $4.3 million to buy homes for herself and other relatives and put $2.2 million into a commercial real estate investment.

She also spent the money on “luxury goods” and gave nearly $1.4 million to her romantic partner, who spent more than $210,000 on a 2017 Mercedes-Benz G550 Wagon, according to the indictment.

Bobo didn’t immediately respond to a request for comment from the Daily News Thursday afternoon.

According to a LinkedIn page that appears to be connected to Bobo, New Heights Community Resource Center “meets the needs of children and youth from birth through college graduation” by sponsoring “free meals to children participating in out-of-school time programs,” with efforts that “have provided well over 2 million meals to children and youth throughout the St. Louis City-County region and parts of St. Charles County.”

A phone number listed for the organization appears to have been disconnected.

Abbott, who has helped feed the migrant crisis in the city through a policy of busing thousands of migrants from Texas since 2022, was expected to be in New York for an annual Republican fundraiser.

His sojourn to the Big Apple is widely viewed as a window into the GOP’s strategic thinking as the presidential contest and national congressional races heat up.

Asked about the governor’s visit, Adams suggested Abbott lodge in one of the many Humanitarian Emergency Response and Relief Centers, or HERRCs, that the city has set up to accommodate the more than 180,000 migrants who’ve flooded in during Adams’ term in City Hall.

“I’m going to offer him a stay in one of the HERRCs, so he can see what he has created and understand how we are treating people with the dignity and respect that he should have shown,” Adams said during a press conference in City Hall.

“I’m not quite sure why he’s here and what he’s doing while here,” the mayor continued. “But he’s going to see how you can manage the crisis with coordination.”

Abbott’s office did not immediately respond to an email and declined to comment over the phone.

For months, Adams has lambasted Abbott for failing to coordinate with the city in his response to the migrant situation and has blamed him for pawning off the crisis on cities around the U.S. He has also criticized President  Biden over national immigration policy.

The mayor, as well, has weathered his own criticisms, with advocates pouncing on him for seeking to diminish the city’s right to shelter law and for the waits for shelter some migrants have experienced.

Adams has contended that his administration has been successful in encouraging migrants to find housing elsewhere by limiting shelter stays to 30 or 60 days. In January, he and the city’s top lawyer announced the city was suing 17 charter bus companies responsible for transporting migrants to New York.

On Thursday night, Abbott addressed his policy of sending migrants to New York City, drawing a rebuke from an Adams spokesman.

The Texas governor attempted to place blame for the policy on Adams, claiming he only started sending migrants to New York City after coming under criticism from the mayor.

“After a while I figured, gosh, if I’m gonna get the criticism, I want to get the credit and thus began the busing of illegal migrants to the sanctuary city of New York,” he said at the state GOP’s annual gala at the Hilton in Midtown.

The mayor’s office disputed that account.

“Remember that [Abbott] lied in 2022 about this and falsely claimed we never reached out when we found he was bussing migrants to NYC before he finally admitted to doing so,” tweeted Adams spokesman Fabien Levy.

With Kerry Burke

As anyone who has ever made breakfast for a crowd can attest, it’s no fun stressing over how people like their eggs, or churning out pancakes until everyone but the cook has eaten enough.

Instead, for Easter brunch this year, bake your eggs. That way, you can feed a large group all at once and maximize time with your guests.

Two chefs offer recipes:

In her book “Sheet Pan Suppers,” Molly Gilbert adapted several breakfast recipes to serve up to eight people, including the whimsically titled “Greens and Eggs and Ham” and a doubled-up version of Israeli shakshuka.

Traditionally prepared in a skillet, shakshuka has a base of sautéed peppers, tomatoes, onions and garlic. Depending on the size of the skillet, five or six eggs are cracked into divots made in the sauce with the back of a spoon, and the dish finishes cooking in the oven or covered on the stovetop. Chopped parsley freshens it and crumbled feta adds creamy, briny notes.

Gilbert, on the other hand, uses a larger rimmed baking sheet and heads straight for the oven. She tosses the chopped vegetables with oil and cumin directly on the sheet pan and roasts them until they begin to brown. She then mixes in a can of crushed tomatoes and takes advantage of the bigger surface area by making enough divots for 12 eggs.

In just about half an hour, the dish is ready, bursting with contrasting flavors and textures from a handful of ingredients.

“You get that sweet acidity from the tomatoes, heat from the peppers,” Gilbert said. “And the creaminess of feta on top just makes it so good.”

For even more free time away from the kitchen, an egg casserole called strata can be assembled the day before, refrigerated overnight and baked when guests arrive. It’s something of a savory bread pudding, with beaten eggs binding torn pieces of bread and any combination of breakfast meat, greens, sliced vegetables and cheese.

Lauren Lane, whose eponymous website focuses on entertaining and easy weeknight recipes, praised the dish for being infinitely adaptable to whatever ingredients you have on hand.

“You can literally go to the fridge and pantry and make it at any given time,” Lane said, adding that her most recent strata was made completely from leftovers.

Many recipes call for placing the bread on the bottom and layering the remaining ingredients, but Lane prefers stirring everything together. It’s easier, and it also allows little pieces of bread to peek out and become crispy in the oven as the eggs puff up.

Strata can be made hearty with lots of cheese and cooked sausage or bacon, or lighter by loading up on greens and other vegetables. Fill out the meal with a nice salad, a basket of pastries or some chopped fruit.

“All that can be done waiting for the main event in the oven,” Lane said. “So hopefully you’re just pouring mimosas and not running around the kitchen.”

—-

Sheet Pan Shakshuka, from Molly Gilbert’s “Sheet Pan Suppers”

Serves: 6 to 8

Time: 30 to 40 minutes

2 poblano peppers, seeded and chopped

2 jalapeños, seeded and chopped

1 shallot, chopped

6 cloves garlic, thinly sliced

1 1/2 teaspoons ground cumin

2 tablespoons smoked paprika

1 28-ounce can crushed tomatoes

12 large eggs

1 cup crumbled feta cheese

1/2 cup chopped parsley

Toast or warm pita bread, for serving

Preheat the oven to 350℉ with a rack in the middle. On a rimmed baking sheet, toss together the chopped vegetables, paprika, 1/2 teaspoon salt and 3 tablespoons extra-virgin olive oil until the vegetables are evenly coated.

Bake until the spices are fragrant and the vegetables have started to brown, 10 to 15 minutes. Remove the pan from the oven.

Pour the tomatoes, with their juice, over the vegetables and stir to combine. Use a wooden spoon to make 12 evenly spaced divots in the sauce. The sauce will be runny. Crack the eggs into the divots and sprinkle with salt.

Return the pan to the oven and bake until the eggs are cooked, 10 to 15 minutes for whites to set with runny yolks. Remove the pan from the oven and sprinkle with parsley and feta.

—-

Lauren Lane’s Make-ahead Breakfast Strata

Serves: 8

Time: 1 hour, 5 minutes

8 large eggs

1 1/2 cups milk

1/2 cup half-and-half

Pinch of ground nutmeg

Pinch of cayenne pepper

3/4 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

2 green onions, sliced

4 ounces (about 1 cup packed) greens such as arugula, spinach or chopped kale

1 to 2 cups chopped vegetables or cooked bacon or sausage (or combination)

8 ounces leftover bread torn into 1-inch pieces, such as English muffins, white or sourdough bread

1 cup shredded mild melting cheese such as Gruyere, provolone, goat cheese or Gouda. (more for the top if desired)

Preheat the oven to 350℉ with a rack in the middle. Grease a 1 1/2 quart (9-inch square) baking dish with butter or cooking spray.

In a large bowl, whisk the eggs, milk, nutmeg, cayenne, salt and pepper together in a large bowl. Mix in the rest of the ingredients. Pour into the prepared baking dish and top with the additional cheese if desired.

Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Test the center for doneness.