Next phase of Harbor Point development will add 350 luxury apartment units

An expansion of the 27-acre Harbor Point development to include 350 new luxury apartments, as well as parking and retail, is in the works. Beatty Development officials presented preliminary plans for the next phase of the $1 billion waterfront redevelopment to a city design panel this week. The addition will be located near Fells Point on "parcel four" of the Harbor Point project on Caroline Street near Thames Street. (Balt Bus Journal)

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Di Pasquale’s Named Best Takeout Restaurant In Maryland

During the coronavirus pandemic, many Americans have grown tired of cooking and opted for takeout. And as more Marylanders search for a bite to eat, a new report has found the state’s most sought after takeout restaurant. The winner is Di Pasquale’s Italian Marketplace and Deli in Baltimore. Move.org looked at the highest-rated takeout spots in the city, and based on the scores, the Highlandtown staple came in at number one. (WJZ-TV)

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Report says pandemic exposed conditions and risk for migrant crab pickers on the Eastern Shore

The coronavirus pandemic has exposed crowded conditions and health risks faced by Mexican crab pickers on Maryland’s Eastern Shore, according to a new report. The mostly female workforce also faces “systemic gender discrimination” in the form of lower pay and less desirable assignments than men, said the report released Thursday by Centro de los Derechos del Migrante, a migrant rights group, and two university-based organizations. (Balt Sun)

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$105M TIF for Perkins-Somerset-Oldtown project heads to full City Council

The $105 million tax increment financing package for a 244-acre redevelopment of East Baltimore got a green light from a City Council committee Thursday. The council's Taxation, Finance and Economic Development Committee approved a set of legislation for the TIF after close to two hours of public hearing held virtually because of Covid-19. The Planning Commission approved the bills on Sept. 10 and the Finance Board also approved the TIF plan this summer. (Balt Bus Journal)

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President of the Restaurant Association of Maryland still has concerns after capacity increase

Gov. Larry Hogan recently announced the increase of restaurant capacity to 75%, but Marshall Weston, president of the Restaurant Association of Maryland, says it does not fully help restaurants while 6-foot guidelines are still applicable. Weston shared his thoughts on the capacity increase with C4 and Bryan Nehman this morning. When asked about what the biggest struggles are for the restaurants, Weston said it can "clearly" be seen when going into restaurants.  (WBAL)

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Maryland unemployment claims hit pandemic low — likely because state's system was down

Maryland unemployment claims hit a new pandemic low last week, but that's likely because the state took its system offline for more than three days as it transitioned to a new online portal. Data released by the Maryland Department of Labor Thursday shows a total of 9,185 unemployment claims were filed for the week ending Sept. 19. That's a drop of 4,390 from the week prior, but that might not be a sign of optimism for the state economy since Maryland's online unemployment portal was down from Sept. 16 at 5 p.m. through Sept. 19. (Balt Bus Journal)

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Crunch Fitness to open in Timonium as it pursues aggressive Maryland expansion

Baltimore's second Crunch Fitness gym is in the works for a busy shopping center in Timonium off the York Road corridor. The 30,000-square-foot fitness center will replace a former Office Depot at 1920 York Road and is expected to open early next year, officials said Thursday. It will be the second Crunch Fitness in the Baltimore metro area — the first gym opened in Canton in April 2019. And it probably won't be the last. The chain is eyeing opening a dozen gyms in the Maryland market. (Balt Bus Journal)

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Restaurants Should Be Able To Use Barriers To Avoid 6-Foot Distance Between Tables, Group Argues

The Restaurant Association of Maryland is calling on the state to allow restaurants to use physical barriers between tables and booths as a way to avoid the mandatory six feet of distance required amid the coronavirus pandemic. In a statement this week, the group’s CEO Marshall Weston cited the use of plastic barriers in other retail environments as a reason why restaurants should be allowed to do the same. (WJZ-TV)

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