New midsize EV pickup will start at about $30,000, Ford promises

• Ford announces a new Universal EV Production System and EV platform to streamline manufacturing and reduce costs.

• First vehicle will be a midsize, four-door electric pickup starting around $30,000, launching in 2027.

• $2 billion retooling of Louisville Assembly Plant will secure 2,200 jobs, with no layoffs planned.

Ford Motor Co. is launching what it says is a sweeping new approach to electric vehicle production, anchored by a midsize, four-door electric pickup it says will offer breakthrough affordability when it arrives in 2027. The vehicle, expected to start at about $30,000, will be built at Fords Louisville Assembly Plant, which will undergo a $2 billion retooling later this year.

The Louisville facility currently produces the Ford Escape and Lincoln Corsair SUVs, employing 2,800 hourly and 200 salaried workers. Ford said the new truck will ensure the jobs of 2,200 hourly employees. About 600 positions will be affected, but Ford stressed there are no layoff planssome workers will be offered retirement buyouts, while others can transfer to nearby facilities. Company officials hinted additional EV models could eventually be added in Louisville, according to the Detroit Free Press.

The investment is part of nearly $5 billion in spending that includes Fords $3 billion BlueOval Battery Park in Marshall, Michigan. That plant will produce prismatic lithium iron phosphate (LFP) batteries starting next year for the Louisville-built truck. The combined projects are expected to create or secure almost 4,000 U.S. jobs and bolster domestic supply chains.

"Model T Moment"

Ford CEO Jim Farley framed the announcement as the companys Model T moment, emphasizing the need to create profitable, American-made affordable EVs that can compete globallyespecially against Chinese automakers. Developed by Fords California-based Skunkworks team, the Universal EV Platform will reduce parts by 20%, cut assembly time by 15%, and use a cobalt- and nickel-free battery pack that doubles as the trucks floor.

While Ford has not released performance specs, range estimates, or charging details for the new pickup, Farley said the total cost of ownership over five years will be lower than that of a three-year-old used Tesla Model Y. The truck will be similar in size to todays Ford Maverick.

The news comes as Ford delays its full-size electric pickup successor to the F-150 Lightning until 2028 and pushes back its E-Transit van launch to the same year. Current production of the Lightning in Dearborn and the Mach-E in Mexico will continue unchanged.

ufts-led research shows calories from dollar store food nearly doubled from 2008 to 2020

By Truman Lewis of ConsumerAffairs

What, you didnt know there was still dial-up?

By Mark Huffman of ConsumerAffairs

• AOL will discontinue its iconic dial-up internet service on September 30, 2025, ending a 34-year run that defined the early days of the Internet.

• The decision closes a nostalgic chapter for millions who first logged on with AOL's dial tones, but only a low thousands of U.S. users remained as of the early 2020s.

• The shutdown also retires the AOL Dialer software and AOL Shield browser, marking a final farewell to an era of pings, screeches, and "You've got mail" greetings.

People of a certain age will likely recall the distinctive sound of a computer modem, connecting to the internet over a telephone line. For most, its a sound that disappeared more than a decade ago, and for AOL customers, its a sound that is now disappearing for good.

AOL has announced it will officially end its dial-up internet service on September 30, 2025. This move comes as the culmination of a gradual decline in usage, finally closing the door on what was, for many, their very first digital experience.

The announcement, quietly posted on AOL's help and support pages and later echoed by its parent company Yahoo, reads: AOL routinely evaluates its products and services and has decided to discontinue Dial-up Internet. Along with the internet service, related software like AOL Dialer and AOL Shield browsertools designed for an era of slow modems and landlineswill be retired as well.

From internet trailblazer to relic

In the1990s, dial-up was the way to access the internet, albeit very slowly. AOL boasted more than 18 million subscribers and became nearly synonymous with getting online. For those old enough to remember, the process was instantly recognizable: a series of loud beeps and static, that hopeful Welcome! Youve got mail, and, for some unlucky households, a sibling picking up the phone and disconnecting everything.

The company was a cultural force, distributing free trial CDs that flooded mailboxes and forging new kinds of social interaction with chat rooms, screen names, and instant messages. Its popularity was immortalized in pop culturemost notably in the 1998 film Youve Got Mail.

But as broadband, cable, fiber, and satellite alternatives swept the marketplace, AOLs dial-up slowly slipped from relevance. Also, as web pages became more robust, with graphics and video, a telephone line was unable to adequately display them in a timely fashion.

By 2015, AOLs subscriber base had shrunk to about 2 million. In recent years, that number dropped to only the low thousands, and mostly in rural or isolated communities where high-speed alternatives remain sparse. As always, dial-up lingered longest where users had no other options.

Its getting harder to find employees, as well as customers

By Mark Huffman of ConsumerAffairs

• Rising food and labor costs are squeezing profit margins for independent restaurants.

• Staffing shortages and high employee turnover continue to strain operations and service quality.

• Changing consumer habitswith more people dining out less often or seeking dealsare disrupting traditional restaurant business models.

Independent restaurants across the United States are fighting to adapt as cost pressures intensify, labor remains scarce, and consumer behaviors continue to shift.

While Americans' love of dining out hasnt waned, restaurant owners are reporting slimmer bottom lines and tough operational decisions. The past year has seen significant jumps in both food and labor costs for the average restaurant, each up 35% compared to five years ago.

Costs for staples like beef, chicken, coffee, and fresh vegetables have climbed, forcing operators to raise menu prices, sometimes by as much as 31% since 2020, to maintain viability. But these hikes risk pushing away price-sensitive customers who have already begun eating out less, seeking bundled deals, and prioritizing value.

The cost of everythings just going up, and weve got to figure out how to manage it right, Len Wade, a managing partner at Ikes Chili in Tulsa, told CNN.

Labor shortage

Staffing is another acute challenge. Even as the industry has added 200,000 jobs over the past year, independent venues are still short thousands of positions compared to pre-pandemic norms.

Operators cite persistent labor shortages, rapid employee turnover, and higher wage expectations among staff, increasing efforts to recruit and retain talent. Many full-service restaurants are especially strained, falling 3% short of pre-pandemic staff levels despite a steady rise in overall industry employment.

Against this backdrop, consumer traffic at independent restaurants has remained flat or even declined, according to national surveys. More than one-third of Americans now report dining out less in 2025, opting instead for affordable quick-service options or home-cooked meals. Independent restaurateurs trying to reignite customer loyalty are rolling out creative strategies: offering loyalty programs, value-driven combo meals, or using technology like AI-driven pricing and inventory management to control costs.

Other challenges

Extreme weather events, regulatory changes, and fluctuating supply chains, especially in ingredients subject to new tariffs, have only added to the unpredictability. In response, some restaurants are diversifying suppliers, simplifying menus to spotlight less costly domestic ingredients, and re-negotiating contracts to lock in stable prices.

Despite the challenges, a spirit of resilience persists. Many operators are reinventing their business models, embracing automation where possible, and promoting the unique qualities of independent dining. But with profit margins often less than 5%, the test for independents in 2025 is tougher than ever: managing costs and winning back customers, all while staying true to their culinary vision.