In fact, she played volleyball for two years at Kutztown University. Along with golf, she also played volleyball and enjoyed swimming.
Amanda Renner Net Worth & CareerĪ post shared by Amanda Balionis Renner started playing golf when she was nine years of age.
Regarding her education, she studied at Kutztown University and was later transferred to Hofstra University. Similarly, both her mom and dad also played the game. It is known that her grandparents met through golf. Amanda is an experienced broadcaster for CBS and has worked at the network full-time since 2017.Īmanda Renner was born in Pittsburgh, Pennsylvania on June 20, 1985. She is widely recognized for covering golf events, mainly at major golf tournaments.
#VLC VEGAN EATERY FULL#
Who is Amanda Renner? Full NameĪmanda Renner is a sports journalist from Pennsylvania. As of 2023, Amanda Renner net worth is estimated to be around $1 million. She has covered several sports, including the NFL and The Match golfing events. V.L.C., which stands for Vegan Loving Care, is located in Waterford Towers, where, I feel compelled to point out, there are not any actual towers.Amanda Renner is an American sports journalist known for serving as a golf reporter at CBS Sports. The chef and owner is Jim Wu, who the website says has been cooking for 40 years, 15 as a plant-based specialist. The menu has a lot of intriguing sounding items that at first sound as though they’re loaded with animal products. But instead of beef there’s be-ef, instead of tuna it’s tu-na, and instead of chicken there’s chick’n. It’s sort of like sushi restaurants that list krab as an ingredient, but at least krab is fashioned out of seafood.īut these meat-sounding items are actually made without causing harm, unless you believe the 60 Minutes episode from several years ago where scientists asserted that plants scream when pain is inflicted. In that case, dietetically, you’re screwed. I must say I’ve always found it a bit odd that vegan restaurants felt the need to try to mimic meats in their dishes. But wouldn’t it be more vegany to give them names not associated with a barnyard? I do sometimes like the textures that these products, which are usually processed from plant or whey protein, can add to a dish. That said, I liked most of the food I sampled from VLC, some of it very much. One of the best things was the appetizer of tempura Brussels sprouts, which featured the little cabbagelike nuggets in a light jacket of batter and deep fried without the inclusion of any chickkin or kow.
The sprouts were firm and the batter ethereal with no greasiness. My only niggle is that although the portion was ample, too little of the dipping sauce, a spicy mayo (sorry, may-o) was provided, and it was seriously delicious. I also liked the entree of potato curry, which had hefty hunks of taters, cabbage and carrots in a mildly spiced gravy. There were also bits of be-ef to give it that different texture I mentioned, and it was all especially good served with the nutty brown rice that came with it. I ordered one of the three-item combos, which, at $12, is a terrific deal (all of the food is bargain priced). From the list of available options, I selected chick’n fried rice, tomato rotini pasta, and eggplant katsu. The katsu had two slices of eggplant with a crispy breading, served with a sweet and thick katsu sauce.
0 kommentar(er)
