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CHICAGO, Ill. – Imagine a window providing a glimpse into the past – Europe in the late 13th century, 1930s America, life during the Revolutionary War. Then imagine that world fitting inside the palm of your hand. That’s what happens inside Jay Kupjack’s workshop. He is literally a giant, towering over his diminutive room recreations. “I guess you could call me a miniaturist, I suppose,” said Kupjack. Krupjack specializes in all things small. “The preferred scale everybody likes is 1/12th,” he explained. “So, it's an inch to a foot. That seems to work out. Not too small. Not too big.” Kupjack is the last of a dynasty of miniature artists. “It's some you know it's deliberate and it's delicate,” said Kupjack. Both his father, Eugene, and brother, Hank, dedicated their lives to the intricate Lilliputian artform. Everything is made by hand. “My brother liked doing ancient stuff,” said Kupjack. “He did Greek Roman, Egyptian. We don't go too far into the present. There's a 1940s diner.” Kupjack’s late father was the primary artist on many of the 68 Thorne rooms that have been on display at the Art Institute of Chicago since the 1930s. “This probably took about a year,” Kupjack said about an interior of a pirate’s cabin. Today, the 1265

We are already in love and we haven’t even met her yet. Newest member of the Carrasco family, coming soon. ?? // @hanaasano 139

TAMPA, Fla. — Attention Chick-fil-A fans! The fast-food chain is adding three new sweet treats to their menu starting September 14. A new chocolate fudge brownie and specialty-grade coffee will join the menu all year, while a seasonal cold brew will only be available for a limited time. The national chain says the brownie features a "rich semi-sweet chocolate melted into the batter along with tasty, fudgy chunks" and is sold individually wrapped. The treat can be purchased separately or by the tray. While the seasonal Mocha Cream Cold Brew gives you a boost and satisfies your sweet tooth. “We are always looking to add fun and flavorful offerings to our menu, and these new dessert and snack options make perfect additions as we enter the fall season,” said Leslie Neslage, director of menu and packaging at Chick-fil-A. “We received positive responses when we tested the Chocolate Fudge Brownie and Mocha Cream Cold Brew in select markets last year, and we hope our customers will be as excited as we are to have these sweet treats join our menu nationwide.”The new THRIVE Farmers coffee joining the menu features a blend of beans grown in Central and South America. This story originally reported by Emily McCain on abcactionnews.com. 1269

A video posted by a Twitter user Thursday night shows a car driving into a crowd of protesters in Times Square Thursday evening. Car drives through protesters, Times Square, New York City, Thursday, September 3, 2020 pic.twitter.com/yMadwNYJSI— DataInput (@datainput) September 4, 2020 The footage was also captured by the Times Square Earth Cam. BREAKING: Here’s the view from the Times Square camera of the moment a vehicle drove through Black Lives Matter demonstrators.@PIX11News pic.twitter.com/XeRmYpagRd— Cristian Benavides (@cbenavidesTV) September 4, 2020 The video shows marchers and people on bicycles in the streets outside Times Square when what appears to be a Ford drives into the crowd. A Twitter account providing updates on protests going on around the city said that the protest was asking for justice for Daniel Prude, a Black man who died March 30 after he was taken off life support, seven days after the encounter with police in Rochester. His death received no public attention until Wednesday, when his family released police body camera video they obtained. Prude was handcuffed, hooded and pinned down by police.Seven officers involved in the incident were suspended Thursday by Rochester Mayor Lovely Ann Warren. The incident caught the attention of State Sen. Brad Hoylman, who represents Manhattan. This is incredibly disturbing. My staff is reaching out to the city. https://t.co/jE54kA8R9O— Senator Brad Hoylman (@bradhoylman) September 4, 2020 No injuries have been reported. The NYPD tweeted out that it was investigating and said that the car was not an NYPD vehicle. There is an ongoing investigation into an incident in Times Square involving a black Taurus sedan. This auto is NOT an NYPD vehicle. pic.twitter.com/kBGuXhFtP1— NYPD NEWS (@NYPDnews) September 4, 2020 The protest had been peaceful up until the moment when the car drove through with many demanding justice for Prude. PIX11 News' Cristian Benavides contributed to this story. This article was written by Stephen M. Lepore and Jay Dow for WPIX. 2133

Handmade tortillas and rice and beans are all ingredients in some of Silvia Hernandez' most beloved meals. “I'm from Mexico City, so I love tacos,” she says. “My favorite dish is the carne asada taco.” Hernandez is an immigrant and came to the U.S. a few years ago. She knew how to cook, but she wanted to turn her passion and skill and wanted to turn her traditional Mexican cooking into a business. But she had no idea where to even start.“I didn't know anything about, you know, [the] process, license, requirements,” she says. “I did not even know where offices are located.” That’s where Slavitca Park came in. Park created the Comal Heritage Food Incubator as an outreach program. It’s for low-income immigrants, who needed help to start food businesses based around the cuisines of their homelands. “Everything from understanding, how do you build a menu, how do you source food, how do you price it, what kind of licensing, permitting, you need financing,” Park explains of the education the program provides. The incubator, which acts as a learning kitchen of sorts, is packed five days a week. Here, the women create their own dishes and train with professional chefs. The program now includes refugees from Syria and Ethiopia. “I always say food is one of those things that absolutely transcends everything,” Park says. “I just really think that food is the vehicle that builds the community. Breaking breads. That's what it’s all about.” Hernandez completed the program and now has her own catering company. But she says she just can’t stay away from the program. She still works a couple shifts a week in the incubator. Park loves hearing the stories of those who complete the program."What comes out of it, it’s nothing short of pure magic,” she says. 1783

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