4 THE QUEENS COURIER • MAY 23, 2019 FOR BREAKING NEWS VISIT WWW.QNS.COM
Photos courtesy of the NYPD
Burglars fi ll
up with gas
BY EMILY DAVENPORT
Cops are looking for a pair of thieves
that stole cash and credit cards from a
Bayside gas station.
According to authorities, at 6:17 p.m.
on May 13, a pair of unknown men
entered a gas station convenience store,
located in the vicinity of 219th Street
and Horace Harding Expressway,
through unknown means.
Once inside, the duo made their way
to the rear entrance of the store, where
they took $767 dollars from a drawer
as well as $300 and three credit cards
from a 32-year-old female employee’s
Th e suspects fl ed the scene in a red
four-door sedan eastbound on Horace
Harding Expressway and onto the
Long Island Expressway. At this time,
police did not receive any reports that
the stolen credit cards were used.
On May 20, the NYPD released security
camera footage of the two suspects.
Police described the fi rst perpetrator as
a Hispanic man with a beard and was
last seen wearing a black sweatshirt,
black pants, black baseball hat and
Th e second suspect was described as
a black man who wore a gray sweatshirt,
dark-colored baseball hat, black
pants and dark-colored sneakers.
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Anyone with information in regard
to this commercial burglary is asked
to call the NYPD’s Crime Stoppers
Hotline at 800-577-TIPS (8477) or for
Spanish, 888-57-PISTA (74782). Th e
public can also submit their tips by
logging onto the Crime Stoppers website
or on Twitter @NYPDTips. All
calls are strictly confi dential.
Green acres in Jamaica: County farm opens stand near hospital
BY CARLOTTA MOHAMED
For the fi rst time since its inception in
1975, the Queens County Farm Museum
will open a farmstand in partnership
with a healthcare organization to bring
fresh produce to communities in need.
Queens Farm has partnered with
Jamaica Hospital Medical Center to be
the farmstand provider for the hospital.
Th e farmstand will be located at 134-
20 Jamaica Ave. in front of the hospitals
“Axel” Building. It will be open for 23
consecutive weeks, weather permitting,
on Th ursdays from June 13 through Nov.
14, from 10 a.m. to 4 p.m.
“We are proud to partner with Jamaica
Hospital to help them bring farm fresh
produce to neighborhoods in need,” said
Jennifer Walden Weprin, executive director
of Queens County Farm Museum.
“Our missions align so this partnership
makes a lot of sense. We plan to expand
upon this work to support other food-insecure
communities and communities
that are defi ned as food swamps.”
Queens Farm grows over 80 varieties
of fruits and vegetables annually,
including 6,000 pounds of tomatoes,
4,000 pounds of zucchini, 2,500 pounds
of eggplant and 1,600 pounds of winter
Th e Jamaica Hospital farmstand will
mirror the farmstand at the historic site
in Floral Park. Queens Farm has expanded
its agricultural operations with a New
York State Department of Agriculture
& Markets Grant in addition to implementing
its own land-use plans to be
able to cultivate more land to feed more
New Yorkers. Th e produce at the Jamaica
Hospital farmstand will travel just under
eight miles from Queens Farm — where
it is grown — to Jamaica.
According to a Public Health Solutions
Photo courtesy of Queens County Farm Museum
report released in March 2018, Jamaica is
one of three documented “food swamps”
in Queens where fast food and junk food
outlets outnumber healthy alternatives
in neighborhoods. Access to healthy
food is lacking with only one supermarket
for every fi ve fast food restaurants
and every six corner stores.
More information can be found at
DIY mac & cheese shop opening in Bayside
BY JENNA BAGCAL
A build-your-own macaroni and cheese
franchise is opening up a new location in
Bayside this month.
Th e Florida-based I Heart Mac &
Cheese company announced the development
of their new Queens location
at 41-19 Bell Blvd., right on the heels
of a newly opened Long Island store.
According to the company, a “private entity”
will be responsible for running both
the Patchogue and Bayside shops.
“Th e successful sale of our two corporate
stores in New York signifi es the evolution
of our brand and is a major step
toward our long-term expansion goals,”
said Stephen Giordanella, I Heart Mac &
Cheese, CEO and chairman. “Our partners
in New York are well-positioned and
prepared to help execute on our shared
vision of bringing I Heart Mac & Cheese
to more consumers than ever before, in
new areas. We are excited about this relationship
and look forward to a bright
future ahead for I Heart Mac & Cheese, in
New York and beyond.”
I Heart Mac & Cheese fi rst opened
in 2016 in Fort Lauderdale, Florida and
quickly became known for its customizable,
made-to-order macaroni and
cheese bowls, grilled cheese sandwiches
and salads. According to the company,
their “award-winning recipes” result in a
“grown-up approach to this classic childhood
Diners can choose one base, one cheese,
one protein and an unlimited amount
of vegetables to create their own unique
meals. Bases include pasta, bread, quinoa,
broccoli and caulifl ower, with gluten-free
options available upon request. Guests
can also fl avor their meals with sesame
ginger, mango habanero, buff alo, barbecue
and pesto dressings and sauces.
In addition to building meals, I Heart
Mac & Cheese also off ers specialty chef
special items like baked chicken parmesan,
baked meatballs parmesan, Th e
Photo courtesy of I Heart Mac & Cheese
Cuban, pepperoni pizza and lobster and
white truffl e macaroni and cheese.
Since the fi rst store’s inception in 2016,
the company has successfully opened
several south Florida locations and
new stores are set to open in New York,
Florida and Georgia. In 2017, the company
launched its franchising program and
currently has franchises in Davie, Florida
and Patchogue, Long Island.
To learn more about I Heart Mac &
Cheese, click here to visit their website.
For more information on franchise
opportunities, visit iheartmacandcheese.
com/franchise or call 561-300-5343.