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Springfield College recently partnered with the Canyon Ranch Institute to implement and evaluate a public-health project called Healthy Table. The goal of the program is to improve healthy eating, cooking, and shopping habits for individuals and families living in the vicinity of Springfield College. As part of the program, participants are able to speak with experts regarding nutrition, learn how to cook nutritional meals, and shop for healthy meals on a budget. Participants must be overweight, or at risk for or diagnosed with type 1 or type 2 diabetes, or have high blood pressure or high cholesterol. Each class is co-taught by a chef and a registered dietitian. At left, top: Springfield College Assistant Professor of Nutritional Sciences Donna Chapman and Catering Director Nick Testa lead participants through a healthy meal option in the kitchen at Cheney Hall. Bottom: Chapman leads the group through a trip to Big Y to talk about shopping for healthy food options.

Bradley International Airport recently launched service between Hartford and Edinburgh, Scotland on Norwegian Air, Bradley’s second non-stop, trans-Atlantic addition in the past year. The airport welcomed the arrival of the aircraft with a traditional water-cannon salute and celebrated the inaugural flight with a ribbon-cutting ceremony. Passengers headed to Edinburgh were treated to a Scottish-themed sendoff at the gate, which included cupcakes, giveaways, and entertainment. Norwegian will operate year-round, three times a week, with a twice-weekly schedule during the winter season. The outbound flight leaves Bradley at 9:35 p.m., with an arrival of 9:30 a.m. in Edinburgh. The inbound flight departs Edinburgh at 5:15 p.m. and arrives at Bradley at 7:55 p.m. Charles Gray, board chairman for the Connecticut Airport Authority, noted that “this new international route highlights Bradley Airport’s continued growth and is a reflection of Bradley’s growing popularity among European carriers.”