Did you see an important story on Spectrum News that told you to visit us online?

Here's where you'll find links containing important websites, phone numbers and other information that you may have seen in a segment on our station.

Find our latest stories on our homepage at www.spectrumlocalnews.com.

March 3

The schedule for 2020 Census community conversations at the Albany Public Library:

• Thursday, March 5, 1-2:30 p.m., at Bach Branch (455 New Scotland Ave.); 5:30-7 p.m., at Delaware Branch (331 Delaware Ave.)
• Monday, March 9, 6-7:30 p.m., at Washington Ave. Branch (161 Washington Ave.)
• Monday, March 16, 6-7:30 p.m., at Pine Hills Branch (517 Western Ave.)
• Monday, March 30, 6-7:30 p.m., at Howe Branch (105 Schuyler St.)

March 2

Businesses participating in Schenectady Restaurant Week 2020:

• Ambition Cafe, 154 Jay Street
• Armondo’s Villa Tuscan Grill, 273 Duanesburg Road, Rotterdam
• Canvas, Corks & Forks, 402 Union Street
• Cornells in Little Italy, 39 N. Jay Street
• Dukes Chophouse at Rivers Casino, 1 Rush Street
• The Executive Lounge, 108 Jay Street 
• Grano, 426 State Street 
• Jade Bistro, 120 Mohawk Avenue, Scotia
• Johnny’s Restaurant, 432 State Street
• Katie O'Byrne's Irish Pub, 121 Wall Street
• Mad Jack Brewing Co. at the Van Dyck, 237 Union Street
• Manhattan Exchange, 607 Union Street
• Mangino’s Gourmet Market,  764 1/2 Eastern Avenue
• Mexican Radio, 325 State Street
• More Perreca’s Italian Kitchen, 31 N. Jay Street
• Pho Queen, 402 State Street
• Pinhead Susan’s, 38-40 N. Broadway
• River Road House Bar & Grill, 989 River Road
• Tops American Grill, Bakery & Bar, 351 Duanesburg Road, Rotterdam
• Turf Tavern, 40 Mohawk Avenue, Scotia
• The Waters Edge Lighthouse Restaurant, 2 Freemans Bridge Road, Glenville
• Zen Asian Bistro, 469 State Street

February 5

Lake Placid U.S. Figure Skating event link here.

January 28

Here are the super Sunday recipes from Market 32, seen on Your Morning Albany:

SMOKED CHICKEN CHILI

Serves 5

PREPARATION TIME: 45 minutes

INGREDIENTS

4 slices PICS lower sodium bacon*

1 cup chopped onions

2 cloves garlic, finely chopped                                              

3 tsp. chili powder

1 tsp. smoked paprika

2 cups shredded smoked chicken

2 cups PICS reduced sodium chicken broth

1-15 oz. cans PICS white beans, rinsed and drained

1- 15 oz. can fire roasted diced tomatoes, drained

1/4 cup hickory smoke-flavored barbecue sauce

PICS shredded Monterey Jack cheese

1/4 cup sliced green onions

PREPARATION

1. In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
2. Cook onions in bacon drippings or 1 -2 Tbsp. vegetable oil over medium heat, stirring occasionally, until tender. Add garlic, chili powder and smoked paprika; cook 1 minute, stirring constantly. Stir in chicken, broth, beans, tomatoes and barbecue sauce. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
3. Sprinkle individual servings with cheese, green onions and reserved crumbled bacon*

*Eliminating the bacon will reduce fat and calories.

ARTICHOKE & PARMESAN STUFFED MUSHROOMS

8 servings

PREPARATION TIME: 45 minutes

INGREDIENTS

24 medium cremini (baby bella) or white mushrooms

4 tsp. PICS extra-virgin olive oil, divided

2 Tbsp. minced shallot

2 cloves garlic, minced

1/2 cup drained marinated artichoke hearts, chopped

3 Tbsp. PICS panko breadcrumbs, divided

2 Tbsp. grated PICS Parmesan cheese

2 Tbsp. PICS low-fat mayonnaise

1/8 tsp. dried thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

PREPARATION

1. Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.
2. Remove and finely chop mushroom stems.
3. Heat 1 tsp. oil in a medium skillet over medium heat, add stems, shallots, garlic and cook stirring until liquid is evaporated, about 5 minutes.
4. Transfer to bowl and stir in artichoke hearts, 2 Tbsp. breadcrumbs, parmesan, mayonnaise and thyme.
5. Toss the mushroom caps in another bowl with 2 tsp. oil, salt and pepper
6. Stuff each with filling and place in the prepared pan.
7. Combine the remaining 1 Tbsp. breadcrumbs and 1 tsp. oil and sprinkle on the mushrooms.
8. Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.

LUCKY 7 LAYER DIP

8 servings

PREPARATION TIME: 15 minutes prep/10 minutes cook time

INGREDIENTS:

1 (15 oz. can) fat free refried beans

2 T. PICS hot sauce

4 scallions, sliced

1 (16-18 oz. jar) green chili salsa

2 T. cilantro, chopped

1 (15 oz. can) PICS black beans, drained, rinsed

2 tsp. ground cumin

1- 16 oz. jar chipotle or other salsa

2 cups PICS lite sour cream

Zest and juice of 1 lime

2 ripe avocados

2 cloves garlic, finely chopped

Juice of 1 lemon

1 jalapeño, seeded, minced

Sea salt to season

2 plum tomatoes, medium dice

½ cup PICS sliced black olives

Your favorite tortilla chips for dipping

PREPARATION

1. Heat refried beans in small non-stick pan; season with hot sauce. Spoon out into bottom of deep baking dish sprayed with nonstick cooking oil.
2. Place pan back over heat, and add a little olive oil. Sauté scallions for one minute to sear. Add green salsa and heat through, 1 to 2 minutes. Mix in cilantro and pour over beans in baking dish.
3. Return same pan again to heat and add black beans and cumin. Once hot, pour over green chili salsa.
4. Top black bean mixture with chipotle pepper salsa.
5. In a small bowl, mix sour cream, lime zest and juice; pour over chipotle salsa layer.
6. Cut avocados in half, remove the pit, scoop the flesh into a bowl and mash with a fork. Add garlic, lemon juice and season with salt. Pour over sour cream layer and top with diced tomatoes and black olives. Serve with tortilla chips.

January 18

To donate to the Ronald McDonald House Radiothon at Crossgates, click here.

January 4

Amid the devastating Australian fires, here are links to help/donate:

Australian Red Cross

Australian Salvation Army

Firefighters Foundation

November 7

The FBI is hosting a multi-agency law enforcement job fair at the University of Albany. Several local departments have publicly said they are struggling to find qualified recruits. Multiple law enforcement officials from forces from across the state will be in attendance. It takes place November 7 from 4 to 7 p.m. at the university's Campus Ballroom, located at 1400 Washington Ave.; Albany, NY 12222.

November 3

Hatsgiving is a project started by advocate Jeremy Wernick. When he was in elementary school, he shaved his head to raise money for childhood cancer research, but soon realized how cold his head was in the winter months. He came up with Hatsgiving. 

Collections for winter hats of all sizes run from November 3-20. Locations are at all Recovery Sports Grill locations, all Sunmark Credit Union branches, Glenville Health and Fitness, Boudreau Beauty Unlimited, and at the World Class Gymnastics Academy in Latham.

October 8

The Cheese Traveler in Albany is holding a "Cheese 101" class Thursday night at 7 p.m. on 540 Delaware Avenue. It includes cheese samples, a tasting plate, wine and cider samples and toast points.

The price is $30 per person, and reservations are required, as seating is limited to 14. Register in advance for Thursday's class by calling The Cheese Traveler at (518) 443-0440.

September 16

Governor Andrew Cuomo announced a statewide donation drive to help the people of the Bahamas recover and rebuild following Hurricane Dorian. To help with the effort, the governor will work with the Bahamian Consulate to expand the number of drop sites for priority donations of food, dry goods and personal hygiene.

Albany's drop-off site is the Empire State Plaza's main concourse, on 100 South Mall Arterial in Albany.

Needed Post-Hurricane Dorian Relief Supplies:

• Dry Soups
• Noodles
• Crackers
• Rice
• Assorted Cookies
• Peanut Butter
• Jam
• Evaporated Milk
• Canned meats
• Canned fish
• Juice
• Lemon Juice
• Sugar
• Dry Cereal (assorted)
• Wipes (individual packages)
• Diapers (assorted sizes)
• Baby Milk (can/assorted)
• Baby Cereal (assorted)
• PediaSure
• Ensure
• Glucerna
• Feminine Hygiene Products
• Tissues
• Paper Towels
• Insect Repellent Soap
• Vaseline
• Bleach
• Detergent

September 12

The FBI is widening its investigation into MyPayroll HR's sudden shutdown. The bureau says if your business was impacted, please fill out a questionnaire here. Based on the responses provided, they may contact you to provide additional information.

August 19

New York State wants you to vote for the state's next official license plate, which will be available to residents in April 2020. The new plate will replace "the aging Empire Blue & White plates, most of which are more than 10 years old," according to the state's website.

Click here to see the five finalists and vote for your favorite.

July 18

With temperatures rising rapidly and heat advisories likely throughout the weekend, click on the Department of Health's page to find a list of cooling centers in your area.

July 15

As selected by Troy Pig Out attendees who visited the Spectrum News booth, here is the recipe for Julie Chapman's peanut butter bars!

INGREDIENTS
For the cookie layer

• 1/2 cup butter-flavored Crisco
• 3/4 cup creamy peanut butter
• 2 tbsp milk
• 1 1/4 cups light brown sugar
• 1 egg
• 1 3/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 3/4 tsp baking soda

For the middle layer

• 1 can (14 oz.) sweetened condensed milk
• 2 tbsp unsalted butter
• 1 bag (10 oz.) peanut butter morsels

For the topping

• 1 bag (14 oz.) Reese's Pieces
• 1 bag (8 oz.) Reese's Mini Peanut Butter Cups

INSTRUCTIONS

• Beat Crisco with peanut butter, milk, and brown sugar until creamy. Beat in egg. Add flour, salt, and baking soda; mix until thoroughly combined.
• Press cookie dough into a lightly greased 15x10 baking sheet.
• Bake at 375 degrees for 18-22 minutes until browned. Remove.
• While baking, heat condensed milk with butter over low heat until warmed.
• Remove from heat; whisk in peanut butter morsels and stir until melted. Pour over warm cookie layer
• Immediately press candies into top layer.
• Allow about one hour to set.
• Slice and serve.

May 30

Here are the parking prohibitions and road closures for Saturday's Freihofer's Run for Women in Albany:

PARKING PROHIBITIONS:

Wednesday, May 29 at 7 a.m. through Sunday, June 2 at 6 p.m.
State Street, south side east of Eagle Street 5 spaces east of Handicap
Thursday, May 30 at 8 a.m. through Saturday, June 1 at 6 p.m.
State Street, south side from driveway on east end of the Capital Building east to Eagle Street
Friday, May 31 at 8 a.m. through Saturday, June 1 at 6 p.m.
Lancaster Street, north side from Lark Street west 6 spaces
N. Hawk Street, east side from Washington Avenue to Elk Street
Friday, May 31 at 5:30 p.m. through Saturday June 1 at 6 p.m.
Washington Avenue, both north and south sides from S. Swan Street east to Eagle Street
Park Street, both east and west sides from Lancaster Street to State Street
N. Hawk Street, west side from Elk Street to Washington Avenue
Saturday, June 1, 12:01 a.m. until 2 p.m.
Washington Park, both sides of ALL Washington Park roadways
Saturday June 1, 5 a.m.-2 p.m.
Washington Avenue, both north and south sides from S. Swan Street west to Lexington Avenue
Western Avenue, both north and south sides from Washington Avenue west to Robin Street
Sprague Place, both east and west sides from Western Avenue to State Street
Henry Johnson Boulevard, east and west sides from Washington Avenue to State Street
Eagle Street, both east and west sides from State Street to Columbia Street
State Street, both north and south sides from S. Swan Street to Eagle Street
S. Swan Street, both east and west sides from Washington Ave north 6 spaces on each side
ROAD CLOSURES:

Friday May 31, at 7 p.m. until Saturday, June 1 at 6 p.m.
Washington Avenue eastbound and westbound between Eagle Street and S. Swan Street
Washington Avenue eastbound at Dove Street
Washington Avenue eastbound at Lark Street
N. Hawk Street between Elk Street and Washington Avenue
Saturday June 1, 12:01 a.m. until 2 p.m.
Washington Park, All roadways, including Henry Johnson Boulevard between State St & Madison Ave
Saturday June 1, 5 a.m.-2 p.m.
Washington Avenue, between S. Swan Street and Lexington Avenue
Western Avenue, between Washington Avenue and N. Lake Avenue
Robin Street, between Washington Avenue and Western Avenue
Sprague Place, between Western Avenue and State Street
Henry Johnson Boulevard, between Central Avenue and Madison Avenue
Lark Street, between Elk Street and State Street
Dove Street, between Elk Street and State Street
S. Swan Street, between State Street and Elk Street
Eagle Street, between State Street and Pine Street
Corning Place, between Lodge Street and Eagle Street
Willett Street, between Madison Avenue and State Street
Lancaster Street, between Lark Street and Willett Street
Hudson Avenue, between Lark Street and Willett Street 

May 14

The Albany Police Department has announced road closures and parking restrictions for Thursday, May 16, during the CDPHP Workforce Team Challenge road race. The race starts at 6:25 p.m., but restrictions and closures go into effect as early as 8 a.m.

For a full list of closures and restrictions, click here.

April 27

If you're driving in Albany on Saturday, you may notice a helicopter in flight around the Corning Tower.

There's no emergency. The chopper is bringing materials from the Grand Street parking lot up to the tower's roof as crews work at the top of the Albany skyline. The work will impact some traffic and parking.

For more information on closures, click here.

April 18

The third annual Henry Johnson Award for Distinguished Community Service will be given to an Albany resident who has made meaningful community contributions. Nominations are open until 5 p.m. Friday, April 26.

To nominate someone for the award, click on the nomination page.

March 29

See how you can help the non-profit organization 100 Women Who Care Albany.

March 12

Irish Soda Bread recipe

Ingredients:

• 1 pound all-purpose flour (about 3 1/2 cups)
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 13 to 16 ounces buttermilk (depending on the consistency of the buttermilk)

Instructions:

• Preheat the oven to 450 degrees.
• Mix the flours in a large wide bowl; add the salt and sieved baking soda. Lift the flour up with your fingers to distribute the salt and baking soda.
• Make a well in the center and pour in all the buttermilk. With your fingers stiff and outstretched, stir in a circular movement from the center to the outside of the bowl in ever increasing concentric circles. When you reach the outside of the bowl, seconds later, the dough should be made.
• Sprinkle a little flour on the worktop. Turn the dough out onto the floured worktop. Fill the bowl with cold water so it will be easy to wash later.
• Sprinkle a little flour on your hands. Gently tidy the dough around the edges and transfer to oven tray. Tuck the edges underneath with your hand; gently pat the dough with your fingers into a loaf about 1 1/2-inch thick. Now wash and dry your hands.
• Cut a deep cross into the bread (this is called ‘blessing the bread’) and then prick it in the center of the four sections to let the fairies out of the bread.
• Bake in the preheated oven for 15 minutes, then turn the oven down to 400 degrees for another 15 or 20 minutes. Turn the bread upside down and cook for another 5 to 10 minutes until cooked (the bottom should sound hollow when tapped). Cool on a wire rack.

March 7

Hannaford MAAC-n-Cheese Fest - Pork Belly Mac & Cheese

Ingredients:

• 1 pound of cooked mini penne or cavatappi pasta
• 8 slices pancetta, julienned
• 6 slices sopresatta, julienned
• 8 slices pepperoni, julienned
• 2 ounces olive oil
• 2 ounces butter
• 1/2 cup flour
• 1 tablespoon garlic, minced
• 2 tablespoons shallots, minced
• 4 cups whole milk
• 1/2 cup cream
• 1 teaspoon red pepper flakes
• 6 basil leaves
• 2 bay leaves
• 1 pinch white pepper
• 1 teaspoon salt
• 2 cup shredded asiago
• 2 cup shredded fontina
• 1 cup shredded fontinella
• 1/2 cup pecorino
• 1/4 cup fried panko
• 8 1/4-inch-thick slices of cooked pork belly

Instructions:

• Heat oil in a medium sautée pan and add the olive oil, sopressatta, pepperoni and pancetta.
• Cook until the meats begin to get crisp and strain the fat into a tail pot.
• Set crisp pork aside.
• Add butter to the strained fat in the pot and heat until melted.
• Add shallots and garlic and cook for 2 minutes.
• Add flour and make a roux, cooking for 2 minutes.
• Whisk in the milk, cream, salt, red pepper flakes, basil, bay leaves, and white pepper.
• Cook until thickened and the flour taste has cooked out.
• In a separate pan, season pork belly with salt and pan-sear pork belly until golden on both sides.
• Turn off heat on the milk sauce and stir in all the cheese until melted.
• Stir in pasta and serve garnished with fried panko bread crumbs and seared pork belly.

For the pork belly:

• 4 pounds pork belly
• 1/4 cup sugar
• 1/8 cup salt
• 1 teaspoon black pepper

Instructions for pork belly:

• Combine sugar, salt, and pepper.
• Rub pork belly all over with salt mixture and place in a Pyrex dish.
• Cover with plastic wrap and foil and place in a 250-degree oven.
• Cook for 4 hours.
• Remove from oven and cool completely before slicing.