7’s Heather Walker investigates this complicated and expensive fight for the family.

Joanne and Rafael Alvarez knew they wanted children. But it has been a struggle.

Joanne Alvarez: “I’ve gone for, like, multiple surgeries. We’ve put on medication, just various things, you know, and it’s just not working right now.”

They also tried adopting, but eventually decided to give up on their dream of having a family, until they got a late night phone call from Joanne’s home country of South Africa.

Joanne Alvarez: “In February, and it was around like 3 a.m., so I picked up and she’s like, ‘Oh, your brother, his wife just died. My sister-in-law. And, she left behind two baby girls, and they’re twins’. And I was like, ‘What?'”

Joanne discovered she had two-week-old twin nieces, Geraldine and Bianca. They were in foster care because her brother was not able to care for them.

But Joanne and Rafael knew they could.

Rafael Alvarez: “I’ve always wanted to be a father to girls. That’s always been my dream to have a little girl.”

Joanne and Rafael decided to file for custody of the twins. But they discovered getting the babies to South Florida would be difficult.

Joanne Alvarez: “So now, what makes it challenging is that we’re fighting this other family to keep my nieces and my family.”

Joanne tells 7Investigates her brother surrendered the girls into foster care after his wife died. Now that the babies are living with a foster family, he can’t sign over custody to her.

Joanne Alvarez: “So unfortunately, we have to go through the exact same process for an international adoption.”

And that process is not easy or cheap.

Joanne Alvarez: “It can range anywhere between 40 and $60,000.

Holt international adoption agency agreed to help the Alvarez’s. But the family court in South Africa set a tight deadline.

Joanne Alvarez: “They told us like, ‘Well, you have until May to get all your ducks in a row,’ so that’s when panic set in.”

At the custody hearing, the court will rule whether the twins can come to South Florida to live, or permanently stay with their foster family.

Joanne Alvarez: “It’s a sad situation. But we just gotta keep going at this point,. But at the end of the day, this is my family and I don’t want my family to be just ripped apart.”

Joanne hopes the judge will let her have the girls so they can be raised by family.

Heather Walker, 7 News.

Joanne and Rafael have set up a Gofundme to help raise the money for the adoption. If you’d like to donate, click here.

The Chef: Diego Tosoni and Veronica Menin
The Restaurant: Love Life Cafe, Miami
The Dish: Sancocho

Ingredients:
2 tbsp. olive oil
2 sweet onion, diced
1 tomato, chopped
1 red bell pepper, grated
1/2 tsp. pepper
2 tsp. cumin
2 tsp. coriander
2 tsp. salt
1 cup cilantro, chopped
4 green plantains, cubed
5 lbs. yuca
5 lbs. potato, cubed
3 cups corn
4 cups water

Method of Preparation:

• Set burner to medium heat. Sauté onions and tomatoes with olive oil.
• Add cumin, coriander, salt and pepper and bell pepper. Sauté for 5 minutes.
• Add garlic and green plantain. Simmer for 5 minutes.
• Add cubed potatoes, yuca corn and cilantro and water.
• Simmer on medium heat for 25 minutes.
• Scoop into a bowl and serve with extra cilantro.

Love Live Cafe
545 NW 26th St.
Miami, FL 33127
305-456-4148
lovelifecafe.com

The Chef: Christian Dominique
The Restaurant: Manjay, Doral
The Dish: Coco Loco Shrimp

Ingredients:
6 oz. epis-marinated shrimp
2 cans of coconut milk
6 oz curry spice
vegetable oil
1 tbsp. agave

Creole Sauce (optional):
12 Roma tomatoes
4 oz. tomato paste
3 oz epis
1 white onion
1 qt. water
2 oz. honey
1/2 oz. salt
1/2 oz. jerk spice
1/2 complete seasoning

Method of Preparation:

• Over medium heat, toast curry powder for a minute (do not burn), then add epis and vegetable oil. Allow to cook for a minute before adding coconut milk. Allow to reduce, sauce will turn a yellow-ish color. Stir in agave. The sauce is finished when thickened.

• Creole sauce: in a medium pot, saute epis and onion until translucent. Add chopped tomato and simmer for 20 minutes. Add tomato paste and stew for 5 minutes more then blend with an immersion blender. Add water and seasonings and simmer for 5 minutes.

• For shrimp, saute on both sides until done – about two minutes. Pour in curry sauce and a couple of spoonfuls of creole sauce and stir.

To Plate:

Serve shrimp over rice, pour extra curry sauce over shrimp.

Manjay
(located in Gateway Plaza)
2000 NW 87th Ave., #3
Doral, FL 33172
786-542-0990
manjayrestaurant.com

These seniors are baking up something special in Broward.

Paulette: “I don’t know how to make cookies!”

But they’re not making any ordinary cookies.

Instead, the residents at Independence Hall Retirement Community are whipping up treats for some furry friends.

Pat Andrews, resident: “We never really did anything like that before. We’re enjoying it.”

They call it Baking for Barkers.

It’s an idea cooked up by the facility’s program director, Paula.

She knew many of her residents loved animals, so she created the cooking class to play to that passion while bringing the seniors together.

Paula Reis, program director: “So that’s really my job, right? My job is coming here, programming, and that’s what makes me feel good. And I see them doing and laughing and having a great time.”

Paula pitched the idea to the people at a local animal rescue called Abandoned Pet Rescue, and they jumped at the chance to be involved.

Kara Starcyk, Abandoned Pet Rescue: “They said some of their residents were interested in baking cookies for our dogs. Being close together in the same neighborhood, we thought it was a wonderful partnership.”

Each month, the residents roll up their sleeves and roll out the dough.

The baking brings back good memories for many of them.

Pat Andrews: “It’s fun. Everybody relives when we used to bake cookies at home, and we love helping the dogs out.”

The dough is made with eggs, flour, peanut butter and pumpkin puree, which are all safe for dogs.

Pat Andrews: “And I ate one of them, and they’re good. It’s only peanut butter.”

They form the dough into bone and dog shapes, and then put them in the oven to bake.

They’re packed up in glass containers and taken to Abandoned Pet Rescue, where the residents get a chance to spend time with the dogs and the cats.

Kara Starcyk: “I know they’re bringing joy to our animals, and I’m pretty sure that the animals are bringing joy to them as well.”

It provides a sense of purpose for these seniors, and some tasty treats for the dogs.

Heather Walker, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The past few years have been tough for veteran John Klindtworth.

Since becoming disabled while serving in the Navy, he has struggled to find good jobs.

John Klindtworth, renter: “I’ve been working just a ton of different jobs, and then, right after Thanksgiving, while I was recovering from a stroke, I got laid off from that job.”

Without steady work, money is tight, which is why he is still living in this Fort Lauderdale apartment where the roof is crumbling.

John Klindtworth: “This whole part of the roof just came crashing down, and you can see severe termite damage.”

Heather Walker: “Wow. I mean, this whole beam’s gone.”

John Klindtworth: “Yeah.”

Heather Walker: “And how long has it been like this?”

John Klindtworth: “Since October of 2022.”

We spotted holes in the roof on the other side of the building.

John said it has allowed all kinds of pests to move in.

John Klindtworth: “Termites, roaches, any number of pests to get in. The person who was in this apartment right here, number four, moved out because it got so bad. I finally decided, ‘That’s it.’ I called code enforcement. ‘This building is on the verge of being declared uninhabitable.'”

John thought the apartment would be safe because the South Florida VA helped him find it.

John Klindtworth: “I suffer from [post-traumatic stress disorder], and to constantly have to deal with this is just unnerving.”

John has repeatedly asked his landlord to repair the damage. But so far, he says, it’s only caused him more problems.

John Klindtworth: “And I’ve been labeled as a complainer and an agitator because I want something to get done, and I’ve gone all the way up the chain of command, to the state office of the agency that manages this building.”

Property records show the building is owned by Volunteers of America. It’s a nonprofit organization that provides affordable housing and support services for veterans, seniors and families.

John says his calls for help have gone unanswered.

John Klindtworth: “Every time I say, ‘Oh, there’s a maintenance emergency,’ this or that, they’ll say, ‘Well, we’ve got properties down in Miami that have emergencies that we have to deal with.’ Well, OK, is this missing half a roof not an emergency?”

We called Volunteers of America’s Florida office.

No one would go on camera, but 7 Investigates was told the process to replace the roof has taken a long time.

Plans were drawn up in May of 2023. The permit application was submitted late last month, and it’s still waiting for final approval.

And all that waiting has taken an incredible toll on John.

John Klindtworth: “But I have to stay here, because I have no other choice right now.”

And he hopes repairs will be made soon, because he just got a new job working from home.

Heather Walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

The Chef: Vincent Catala
The Restaurant: Villa Azur, Miami Beach
The Dish: Polenta & Lamb Chops

Ingredients:
1 cup polenta
6 cup milk
1 cup brown butter
salt /pepper
sage 8 oz sliced
grated parmesan 8 oz
olive oil

Lamb chops:
3 lamb chops, frenched
Salt and pepper, to taste
Olive oil
3 cloves garlic, roughly chopped
Fresh sage leaves
Butter
Pistachio powder
Freshly grated Parmesan cheese

Method of Preparation:

• In a pot over medium-high heat, roast polenta with about a tablespoon of olive oil, until the grains start to open. Be careful not to burn.
• Turn down the heat to medium, then season with salt and add chopped sage.
• Stir and add butter, and slowly add milk until all incorporated.
• When cornmeal starts to bubble, add heavy cream and parmesan and stir until creamy.

Lamb chops:

• Season the lamb chops generously with salt and pepper on both sides.
• Heat a skillet over high heat and add a little olive oil.
• Sear the lamb chops for a few minutes on each side until nicely browned.
• Add the chopped garlic and fresh sage to the skillet, and continue cooking for another minute until fragrant.
• Add a knob of butter to the skillet and flip the lamb chops so that the seared side is facing up.
• Sprinkle pistachio powder over the lamb chops and drizzle with melted butter.
• Top each lamb chop with freshly grated Parmesan cheese.
• Cover the skillet and let the lamb chops rest for a few minutes off the heat to allow the flavors to meld together. Serve hot.

Villa Azur
309 23rd St.
Miami Beach, FL 33139
305-763-8688
villaazurmiamibeach.com

This is what Eve Revivo and her family woke up to when Hamas launched their terrorist attack in October.

“My husband told me, ‘OK stay there, OK close the door, don’t talk, don’t cry,'” said Revivo.

Her 3-year-old son was so scared, he was throwing up.

“I go to my child like that,” Revivo said as she showed how she covered her son’s mouth to stop him from making any noise. “We don’t need to cry because the terrorists are outside.”

Eve was five months pregnant, huddled in a safe room with her husband, son, and in-laws in the city of Sderot, near the Gaza border.

The five of them armed with only a kitchen knife.

“What were you thinking during this time,” asked 7News’ reporter Heather Walker.

“Maybe, are we going to die, yeah, and my family, my baby, what are we going to do,” said Revivo.

For seven hours they hid until her husband decided they needed to leave, but first, he needed to get gas for the car. Waiting for him to return was the longest 10 minutes of Eve’s life.

“My, baby cry because, where, ‘where’s my dad,'” said Revivo. ‘Where is my dad?’ and we were hearing the shotguns.”

When her husband made it back, he told everyone to go grab what they could head straight to the car, and don’t look around.

“But I look and I see a lot of people, oh my God,” said Revivo. “Like, my grandfather and grandmother. Yeah and so sad and then go and cry.”

She walked past bodies to get to the car. Once inside, she used her body to protect her son from gunfire. Her husband drove south as fast as he could, but even when they arrived at a hotel, more than three hours away, they couldn’t escape the rocket attacks.

“He told me, ‘Mommy, I don’t want to stay here, I want to go home,’ but we can’t go home,” said Revivo.

It was then that she decided to leave the country and booked a flight to Miami.

“This was your only way to survive?” asked 7News’ reporter Heather Walker.

“Yeah,” said Revivo.

They landed here in Miami with nothing. They stayed with relatives but had no money, no plan, and a baby on the way.

After a couple months, Eve reached out to a local Jewish Community Center and they knew just the man to call.

“Says ‘There’s a woman here who is seven months pregnant, hasn’t seen a doctor in two months, can you maybe help?,'” said Dr. Steven Silvers from Mount Sinai Medical Center.

Dr. Silvers was eager to help.

“No one deserves to die, whether it’s someone in Gaza or someone in Israel,” said Dr. Silvers. “I said to myself, ‘How can I not take care of this woman and alleviate at least one stress in her life?'”

He started providing care at no cost and two months later, a healthy baby boy was born.

“That I could do this for her,” said Dr. Silvers. “You know, people now are saying what I wonderful thing I did. I did what was right. I helped a woman who needed help and I think it’s a lesson to all of us that when you’re given this opportunity to help someone, you do.”

It helps Eve to know that for now, her son David is safe in South Florida, away from the war.

“For my newborn and new life, not in Israel,” said Revivo.

A new life in Miami with the hope for peace in her homeland.

Heather Walker, 7News.

The Chef: Elisa Marshall
The Restaurant: Maman, Miami
The Dish: Nutty Chocolate Chip Cookies

Ingredients:
11 ounces (310 g) dark chocolate baking wafers (Such as Guittard)
2 sticks (8 ounces/225 g) unsalted butter, at room temperature
1 cup (135 g) raw unsalted macadamia nuts
1/2 cup (56 g) sliced raw unsalted almonds
1/2 cup (50 g) raw unsalted walnut halves
1 3/4 cups (298 g) packed light brown sugar
2 1/4 cups (326 g) all-purpose flour
2 teaspoons fine sea salt
2 large eggs

Method of Preparation:

• In a stand mixer fitted with the paddle attachment, combine the baking wafers, butter, macadamia nuts, almonds, and walnuts and mix on low for about 30 seconds to break down the nuts and chocolate a bit. Add the brown sugar and mix on low until the butter and sugar come together. With the mixer still running on low, gradually add the flour and salt and mix until incorporated. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and mix until the dough starts sticking to the sides of the bowl. Scrape down the sides of the bowl again and mix on low for 10 seconds more to evenly distribute the nuts and chocolate.
• Turn the dough out onto a large sheet of parchment paper and flatten into a square roughly 1 inch (2.5 cm) thick. Fold the parchment paper to completely cover and wrap the dough, place in a resealable plastic bag, and refrigerate for at least 1 hour and up to 7 days.
• Set a rack in the center of the oven and preheat to 350°F (180° C). Line a sheet pan with parchment paper.
• Divide the chilled dough into 14 equal portions (about 3 ½ ounces/100 grams each) and using your hands, roll each portion into a ball. Arrange 7 balls of dough on the prepared sheet pan, spacing them about 3 inches (7.5cm) apart, then use the palm
  of your hand to flatten into disks roughly ½ (1.25 cm) inch thick.
• Bake for 6 minutes. Rotate the sheet pan as needed for even baking and bake until the edges are browned, but the centers are still a little gooey, 6 to 7 minutes longer.
• Let cool on the sheet pan for 10 minutes, then enjoy right away or transfer to a wire rack and let cool completely. Repeat with the remaining cookie dough.

Maman
69 NW 26th St.
Miami, FL 33127
305-315-6146
mamannyc.com

Claw marks and scars from dog bites are all over King Davis’ body.

King Davis/attacked by dog: “I got bit, like up in here, in my stomach over here. And my finger is, well, one is broken.”

The 8-year-old is scarred both physically and emotionally.

King Davis: “I just feel so frightened and I start to shake a lot.”

King knocked on his neighbor’s door and when it was opened, the dog ran out and attacked.

King Davis: “I saw everybody screaming and on their phones and trying to hit the dogs off of me. It was a really scary time for me.”

His mom, Brittany, got the call while at work.

Brittany Sanguinetti / son attacked by a dog: “Couldn’t even like work my phone, my GPS, because I’m hysterically crying after seeing like on FaceTime so much blood all over the street and over the front door, the living room and stuff. Hearing him like, say to my mom, like, ‘Grandma, I don’t want to die, grandma, I don’t want to die.”

King had 11 wounds. Nine of them needed stitches and his finger was broken. This happened back in December, then two months later.

Brittany Sanguinetti: There was a muzzle order issued for the dogs. The exact day the muzzle order was issued, that’s when the dogs get out again. They chased my son and my dad from the car to the front door, like they were practically in my living room.”

A month after that, in March, the dogs were caught on camera chasing and biting a 14-year-old boy on the leg.

We reached out to the owner of the dogs.

Dog owner: “My dog is not aggressive. My dog is reacting to the nonsense that we’ve been exposed to for the last 11 months that we’ve been living here.”

The owner of the dogs says King provoked the dog attack by repeatedly banging on the door. When we asked about the second incident, when the dog was loose, the owner said he had no comment.

But King’s mom says this problem needs to be solved by the county.

Brittany Sanguinetti; it’s just really sad that it takes for another child to get bitten up. It’s just like they’re almost waiting for someone to die before they actually take action against these people.”

A Broward County spokesperson tells 7Investigates they’re aware of these dog attacks and have issued multiple citations but the dogs can’t be considered “dangerous” until the victims provide sworn statements to the county which the families say they were never told to do.

Brittany Sanguinetti: We have them on camera, we have pictures of them. What is it going to take for you guys to make these people be responsible for their dogs injuring people?”

Both victims’ families want the dogs to be labeled as dangerous. If animal control determines that’s the case, they will have to stay in one of these cages, be muzzled and microchipped.

Brittany Sanguinetti: “They’re a threat to everyone around here.”

But the threat may soon be gone because the dog owner says he’s searching for a new place to live.

Heather Walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

Debra Davis saved money to finally buy her dream home in Broward, but it needed some work.

Debra Davis, homeowner: “We need a new roof, new windows, everything to bring it up to [Federal Emergency Management Agency] code.”

She signed up for a state program called PACE. It provides funding to make homes energy-efficient and safer from hurricanes.

Loans are paid off through a yearly assessment on a homeowner’s property taxes.

Debra was pre-approved for a loan and assigned a contractor.

Debra Davis: “The project manager visits, sees the scope of the work.”

Then a contractor comes to the house to put together a final proposal.

Debra met with Moshe Vakneen from Diaz & Russell Construction Company, but she didn’t want to work with him.

Debra Davis: “I didn’t like the way he was interacting with me.”

She told her project manager she wanted a different contractor. But before she could find someone new…

Debra Davis: “I get a text and it says, ‘I’m so-and-so from Diaz & Russell, and you signed a contract with us. If you don’t work with us, we’re going to put a notice to lien on your house.'”

Debra says she wasn’t worried.

Debra Davis: “We never signed contracts. There’s no notice of commencement. Nothing has been notarized. I’ve seen nothing at this point.”

But to be safe, she reported the company to PACE and withdrew her loan application.

Then she got a notice on her front door.

Debra Davis: “There is a notice to lien for $162,000.”

The notice said a lien would be put on Debra’s house if she didn’t pay Diaz & Russell Construction Company $162,000, the estimated cost for materials.

Debra called her project manager and found out she was also having problems with the company.

Debra Davis: “I feel like I was caught in the crossfire of whatever was happening with the project manager and the company.”

Iliana Fernandez says she handled all the PACE contracts for Diaz & Russell Construction Company.

She tells 7 Investigates that she had been having issues with her boss, Moshe Vakneen, and quit. And then, she started getting threats.

Man in video: “Iliana Fernandez is wanted by the police for stealing more than hundreds of thousands of dollars. If you see her, please contact the Aventura Police Department.”

And Iliana says the intimidation didn’t stop there.

Iliana Fernandez, former employee: “He sent me a message saying that I’m sending this video to all the clients, to everyone.”

The text messages appear to come from Moshe Vakneen.

Aventura Police say the case number on the video doesn’t belong to them.

Iliana Fernandez: “It is a fake video. I have not been wanted by any police. I don’t have any warrant on my name, and I haven’t done anything to be worried about.”

Moshe Vakneen would not speak to us on camera, but he did tell us he will drop the lien notice on Debra’s home.

The owner of Diaz & Russell Construction Company tells 7 Investigates that Moshe Vakneen no longer works for or is affiliated with the company.

Meanwhile, Debra still hopes to get her house repaired.

Debra Davis: “I’m going to hopefully find the right contractor to do the roof and the windows, and I will reapply with the PACE program.”

Putting her on pace for her American dream.

Heather Walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

The Chef: Aitor Garate
The Restaurant: Edan Bistro, North Miami
The Dish: Chilled Beet Soup

Ingredients:
1lb beets – sliced into quarter wedges
Zest of 4 limes
Juice of 4 lemons
5 tbsp olive oil
Brie cheese – softened/melted (as much as you prefer)

Method of Preparation:

• Cook the beets in water until they are very soft.
• While still hot, blend the beets in a blender and add the lime zest, lemon juice, emulsifying with the olive oil.
• Let it cool for at least a few hours and serve with melted Brie cheese.
• Decorate with fresh olive oil and lemon zest.

Edan Bistro
650 NE 125th St.
North Miami, FL 33161
305-517-6801
edanbistro.com

The Chef: Jeffrey Mondaca
The Restaurant: The Amalfi Llama, Aventura
The Dish: Grilled Branzino

Ingredients:
1 lb Whole Branzino
1 ea Grilled Lemon
2 tbsp Extra Virgin Olive Oil + 2 tbsp
2 tbsp Capers
1 tbsp Parsley (chopped)
1 tbsp Lemon Juice
Mayonnaise (to taste)
salt (and pepper) for seasoning

Method of Preparation:

• Season the branzino to your liking with some salt and olive oil.
• Brush the skin side of the branzino with a layer of mayonnaise, it will keep it from sticking onto the hot grill.
• Place the semi-seared branzino into a sizzle tray skin side up, peel off the seared skin, and flip back over so the flesh is facing up.
• Finish cooking the branzino in the hot oven or on your grill.
• Warm up some capers and olive oil and deglaze the pan with fresh lemon juice.
• Add parsley and keep warm until branzino is ready, then drizzle over fish.

The Amalfi Llama
(located in Esplanade at Aventura)
19505 Biscayne Blvd., Building D, Suite 4150
Aventura, FL 33180
305-726-0226
amalfillama.com

Art is everywhere in South Florida, but some of it has a deeper meaning.

When she’s not working, or taking care of her family, you’ll find Sophia at home painting.

Her art tells a personal story.

Sophia Lacroix: “Haiti has enough sadness being shared all over the place in the media and otherwise. So, for me, I focus on the positive, because that’s the way I always coped growing up in Haiti.”

Sophia immigrated from Haiti to South Florida as a teenager.

While she never had any formal art training, she had plenty of natural talent.

Sophia Lacroix: “First year after college, I got my heart broken and threw all that energy into painting. And I realized that I had something: I had a style, and I had a voice.”

She uses that voice to remember life in Haiti, before it was devastated by natural disasters and economic and political crises

Sophia Lacroix: “I have not gone to Haiti in 40 years, and that makes me sad because it’s a beautiful place, but I’m a mom. What if something happens?”

Many of Sophia’s oil paintings are detailed, bright recreations of the local markets in her hometown and the people she would meet.

Sophia Lacroix: “Oh, my God, the straw baskets, the fresh fruits and vegetables. You see beauty. These ladies, for example. Yes, they are in the marketplace in Haiti. They don’t have much. They’re gossiping and relaxing. You can see the friendship.”

One of Sophia’s largest pieces is hanging outside of the Little Haiti Cultural Center in Miami, but you can also spot her work along one of South Florida’s busiest roads.

Sophia Lacroix: “I’m one of five artists for the City of North Miami’s ‘You Wrap Nomi.'”

A utility box on Biscayne Boulevard and 123rd Street is wrapped with Sophia’s work. Two others are a few minutes away on 125th and 135th streets.

It’s part of the city’s campaign to bring art to the public.

Sophia Lacroix: “You’ll see a utility box with a little girl with a purple dress, and then there’s another one of a Haitian tap-tap, which is a colorful taxi pickup truck, and there’s another one.”

Sophia is now working on a new way to share her love of Haiti by combining art and food.

Sophia Lacroix: “This is a piece — the onions, the Scotch bonnets, the green peppers, the parsley.”

She was awarded a grant by the Broward County Cultural Division to create a series of paintings based on traditional Haitian recipes. The series will go on display at the Hollywood branch library on May 18, which is also Haitian Flag Day.

Sophia Lacroix: “That’s a wonderful feeling. Oh, it’s so much fun.”

And it’s a new way for her to shine a light on Haitian culture in South Florida.

Heather Walker, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Chris Latsi
The Restaurant: Bakalò, Miami Beach
The Dish: Moussaka

Ingredients:
6 oz potatoes
6 oz eggplants
1 pound braised beef
5 oz Béchamel

Braised Beef Ingredients:
1 pound ground beef
1 oz carrots – chopped
5 oz red onions – chopped
1 garlic clove – chopped
1 small tomato – blended
3 oz tomato sauce
1 small cinnamon stick
salt
1 pinch black pepper
1 pinch sugar
1.5 oz red wine

Bechamel Ingredients:
2 oz AP Flour
2 oz unsalted butter
20 oz whole milk
1 oz grated Graviera Naxos or Parmesan cheese
½ tbl spoon of nutmeg powder
½ tbl spoon salt
1 egg yolk

Method of Preparation:
Beef Preparation:

• In a small pot at medium-high temperature, sautee the ground beef until the juice is evaporated.
• Add onions, carrots, and garlic chopped previously with a few tbsp olive oil and stir it for 2 to 3 minutes.
• Add the tomato paste, and keep stirring for another 2 to 3 minutes.
• Add the red wine, lower the flame to medium and wait till the wine evaporates.
• When done, add the tomatoes, and when it starts boiling add all the spices (salt, pepper, cinnamon).
• Lower the flame and cook for 2 minutes, stirring it from time to time.

Vegetable preparation:

• Slice the eggplant and the potatoes into round pieces (medium thick).
• Mix the potatoes with olive oil, salt and pepper, and lay them on a baking tray, cover them with a little bit of water.
• Mix eggplant with olive oil salt then lay on another tray.
• Bake both at 375 for 15/20 minutes or until the potatoes soften.

Bechamel preparation:

• In a small pot on low flame, melt the butter and add the flour and mix them together to create a mash.
• Slowly add the milk and stir with a whisk for 3 or 4 minutes.
• Add the egg yolk and the cheese and keep stirring until it becomes homogeneous.
• When it thickens, add the nutmeg and salt and take it out of the fire.

Assembly:

• Put a little oil at the bottom of the baking tray and start layering the potatoes, then the eggplant, the braised beef, and top it with the bechamel.
• Bake at 380 in a preheated oven for 16 to 20 minutes.
• Take the tray out of the oven and let it rest for 15-20 minutes before serving.

Bakalò
959 West Ave #3
Miami Beach, FL 33139
305-603-7434
bakalomykonos.com

7’s Heather Walker investigates.

A public park is supposed to be a place for everyone to enjoy.

Louis Moleron/plays soccer at park: “Just to come here, because, you know, it’s a relaxing time, you know. Sometimes we play one hour, two hours.”

Louis Moleron loves to play soccer.

Most Saturday mornings, he and his friends meet at Morningside Park in Miami, find an empty spot and play a pick-up game.

Louis Moleron: “Sometimes you can come here and it’s only five or 10 people.”

And sometimes, there are more.

Louis and his friends say anybody who wants to play, can join in.

But in January, someone who was not interested in playing, approached their group.

Louis Moleron: “I learned that he was the park ranger, and he said, ‘Oh, you guys cannot play here anymore.'”

The park ranger told Louis that he and his friends needed to get a permit from the City of Miami in order to keep playing at Morningside Park.

Louis Moleron: “I told him, ‘Hey, we’ve been playing here forever,’ and I’m not sure why they are asking us for a permit. Why do I need a permit, that’s a public park?!'”

Louis says the ranger told him and his friends they had to leave.

They tried to come back the following week, and were kicked out again. That’s when they were told they were no longer allowed to play here unless they paid an $80 permit fee.

Even our 7News crew was approached by a ranger.

Park workers have been shocked by the patrols.

Elvis Cruz/park volunteer: “Louis contacted me and he said that they’d been kicked out, and I was surprised.”

Elvis Cruz is a volunteer at the park. He has known Louis and his group for years and believes he knows why this is happening.

Elvis Cruz: “Lately, there has been a full time park ranger assigned, and the city’s apparently been cracking down on business operations being run in parks. And apparently, these guys kind of got swept up in that crackdown.”

According to the city’s park rules, a permit is needed for an “organized activity, program, or event on the City of Miami parks property involving more than ten (10) People…”

The city said Louis’ soccer group was organized because it was advertising, and charging people for alcohol.

Elvis Cruz: “But these guys do not charge anything, they don’t wear uniforms, it’s not organized! Anybody can come and play.”

Louis and Elvis tried to clear up the confusion with the city.

After 7 Investigates started asking questions, the city told us it had mistaken Louis’ group for another one.

Elvis Cruz: “There’s a group that had a meetup.com website, and they were asking for money, they were drinking beer afterwards. It was somewhat organized.”

The city now says “the Saturday morning pickup group is welcome to use the field as they have, but we will continue to monitor their use and online sites to determine if any commercial activity or vending warrants a permit.”

Elvis Cruz: “That’s wonderful news. I’m glad the city saw the light and that these guys can continue enjoying the park.”

While Louis is cleared to play, he’s not sure if his group will actually feel welcomed.

Louis Moleron: “I think I will still feel under the micro, I mean, we just try to enjoy ourselves, especially on a Saturday morning, but hey, I’m happy with the result.”

And happy he can still “kick it” with his friends.

Heather Walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

The Chef: Timon Balloo
The Restaurant: The Katherine, Fort Lauderdale
The Dish: Clam Chowder Fries

Ingredients:
1 cup diced carrots
1 cup diced celery
1 cup minced onion
3 (6.5 ounce) cans minced clams, drained with juice reserve
¾ cup butter
¾ cup all-purpose flour
1 quart heavy cream
1 quart whole milk
1 teaspoons fresh chopped thyme
1 ½ teaspoons salt
Ground black pepper to taste
1 pkg frozen french fries

Method of Preparation:

• Place butter, carrots, celery, and onion into a large skillet, cook and stir over medium-low heat until vegetables are tender and butter is melted.
• Add flour, and cook for 3-4 minutes until fully absorbed.
• Lower heat to low and add clams and juice, milk, heavy cream and thyme.
• Cook, stirring for 6-8 minutes or until the soup has thickened.
• Prepare french fries according to the directions on the package.

To Plate:

• Spoon clam chowder into a bowl, top with fries garnish with Old Bay Seasoning and serve immediately.

The Katherine
723 E Broward Blvd.
Fort Lauderdale, FL 33301
754-216-0690
thekatherinerestaurant.com

Social media started out as a fun way for people to connect with friends but now, parents say it’s destroying their children’s lives.

Some traveling to Washington D.C to confront social app CEOs in a hearing before Congress.

U.S Senator: “Have you apologized to the victims?”

Other parents want to sue for what has happened to their children.

Jennifer Biggs/parent: “She had been doing some content on TikTok and she was being bullied.”

Jennifer Biggs says her 13-year-old daughter’s posts on TikTok turned her into a target.

Jennifer Biggs/parent: “There was one adult in particular that told her to kill herself. She became withdrawn, and depressed, wouldn’t talk really, wouldn’t do any social events with her friends. Starting cutting. I cut off TikTok from her life.”

Jennifer wants TikTok to take responsibility for what happened to her daughter.

Jennifer Biggs/parent: “Please care about our children. Our children are what matter the most. Care about their content so that there’s no more harm done.”

She looked into taking TikTok to court for not blocking content that could be dangerous to kids. But like other parents, she discovered it’s difficult.

Kelvin Goode/Claims Hero: “They would try to bring the suit in court and realize that, no, that’s not allowed.”

Attorney Kelvin Goode says under TikTok’s terms and conditions, users who want to sue have to first go through arbitration and you need a lawyer for that.

Kelvin Goode/Claims Hero: “These lawyers want to charge them by the hour. It was something that they couldn’t afford.”

You can only proceed to court if there is no agreement during arbitration. But there’s another hurdle. You have to hire a lawyer licensed to practice in California because, in the fine print, TikTok says that’s the only state where you can file.

Kelvin Goode/Claims Hero: “So imagine you’re in Florida and you have a claim against TikTok. You have to travel all the way to California to find a lawyer, all the way in California, to represent you.”

Goode has heard from thousands of families who want to take on social media giants. So he created a website called “Claims Hero.” It links parents with legal resources.

Kelvin Goode/Claims Hero: “Kids are in a mental health crisis right now. So I had to take action.”

Claims Hero isn’t a law firm and it doesn’t offer legal advice. But it does help people communicate with lawyers and navigate the arbitration process. So far, more than 6,000 families across the country have signed up.

Kelvin Goode/Claims Hero: “We’re getting hundreds of submissions a day of parents all saying like, the same thing: Their kids are addicted to this app.”

Right now claims Hero is focusing on TikTok but Goode says they intend to expand to other social media apps.

Kelvin Goode/Claims Hero: “I think parents are realizing that they can fight back, right? I think that we make it easy for them to fight back.”

Goode hopes that by helping parents fight back, the end result will be a safer online experience for all children.

Heather Walker, 7News.

For More Information:
ClaimsHero

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

The Chef: David Reidenberg
The Restaurant: Cubatón Sandwich Shop
The Dish: Hot Honey Cubano

Ingredients:
Fresh Cuban bread
Yellow mustard
Swiss cheese, thinly sliced
Bolo ham, thinly sliced
Pickled jalapeños (sliced, place in jar with 1 tbsp salt and equal parts water and vinegar; sit 24-48 hrs)
Slow-roasted pork (we use our 14-hour mojo-marinated pork – viewers at home can use any roast pork – great way to make use of leftovers)
Hot honey (Mike’s Hot Honey infused with chili peppers)

Method of Preparation:

• Cut bread in half, lengthwise.
• On one side of the bread, spread mustard, add sliced Swiss and sliced ham.
• On the other side of the bread, add pickled jalapeños and pork roast.
• Grill both sides separately, meat face down on an oiled press.
• Bring both sides together and press the sandwich together.
• Infuse with a drizzle of hot honey drizzle.
• Cut diagonally, serve, and enjoy.

Cubatón Sandwich Shop
413 15th St, Miami Beach, FL 33139
www.cubatonsandwichshop.com

It takes a lot of work to keep a garden growing in South Florida.

Lisa Torres, volunteer: “Today was mostly weeding and getting a great bountiful harvest of arugula, of mixed greens, and some rosemary and parsley.”

Most mornings, you can spot a group at work watering, pulling weeds and tending to hundreds of plants.

And it’s all for a good cause.

Will Sidwell, garden manager: “With the space like this, one acre, there’s so much food that you can produce, just in a small space for a local community.”

Will Sidwell is the manager of the Patricia Davis Community Garden in Pompano Beach.

The land was transformed back in 2018 when the city and the community redevelopment agency turned three vacant lots in the Blanche Ely neighborhood into an urban garden.

Will Sidwell: “So it’s for this neighborhood to come and enjoy and see, get education of what we’re growing.”

Neighbors can even rent their own plot in the garden for a small fee and grow whatever they choose.

Lisa Torres: “Peppers. They are coming out nicely. They look really cute.”

Lisa Torres jumped at the chance to get her hands dirty.

Lisa Torres: “So we did things that were quickly — once you put them in the ground, the seeds in the ground — they would come out quickly, so you have a sense of accomplishment.”

Instead of buying vegetables at the store, she grows her own. She’s also getting to meet her neighbors.

Lisa Torres: “This has been a great way to reach out to my neighbors where I live. I just come by and say, ‘Here, mixed greens,’ or, ‘Here, some herbs.'”

And garden volunteers produce some 2,000 pounds of produce right here in Pompano Beach. The majority of it is donated; the rest is sold to families here in South Florida.

Will Sidwell: “Some mustard greens for ya, and over here, we’ve got some tomatoes and green beans for ya.”

People can sign up to buy a weekly bag, full of whatever is in season, for just $20.

The money is used to help with the garden’s upkeep.

Will Sidwell: “I believe 130 people signed up for that program. We’re really passionate about giving out fresh produce to the local community.”

While the garden is geared toward helping provide food for lower income families, everyone is welcome.

Will Sidwell: “You can just show up, walk right through the gate, and we’ll just start gardening. I’ll teach you how to farm!”

With the farming comes sweat and hard work. But to all of these gardeners, it’s a labor of love.

Alex Browning, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

FOR MORE INFORMATION:
pompanobeachfl.gov

The Chef: Leandro Cabanillas
The Restaurant: Muchaaachos, Miami Beach
The Dish: Milanesa Napolitana

Ingredients:
2 4 oz Beef Tenderloin, pounded to ¼” thickness
½ cup Panko breadcrumbs
2 egg
2 tbsp fresh parsley, chopped
2 cloves garlic, chopped
1 tbsp dijon mustard
Salt for seasoning
½ cup pomodoro sauce
½ cup mozzarella
Neutral oil

Method of Preparation:

• Place eggs in a shallow bowl or pan, and whisk together with fresh parsley and salt and pepper.
• Stir garlic into bread crumbs and place in another shallow pan.
• Brush steak with dijon and then dip steaks first in egg mixture, then in bread crumbs, coating well with crumbs.
• Heat oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy.
• Drain steaks on paper towels.
• Place steaks on a baking sheet. Turn on the broiler.
• Top each steak with ¼ cup tomato sauce, and 1/4 cup grated mozzarella cheese, and place steaks under broiler until cheese melts.
• Serve warm, with fries.

Muchaaachos
933 Normandy Dr
Miami Beach, FL 33141
305-867-1717
resy.com/cities/mia/muchaaachos?date=2024-02-07&seats=2

Yorkies are one of the most popular small dog breeds. They’re known for being loyal and loving companions of their owners.

Alexandra Du Pont: “I miss him every day. I cry every day.”

Alexandra is heartbroken because she doesn’t even have a picture of her Yorkie, Bello. She got him a few years ago when her husband was dying.

Alexandra Du Pont: “My husband died of cancer. He died of esophagus cancer and I was devastated. Doctors literally prescribed me a dog like this.”

The two of them have been living on a boat in Key Biscayne. But in November, Miami Marine Patrol Officers came to the boat and said it wasn’t properly registered. When she couldn’t provide proof of registration, she was arrested, and officers tried to take her dog away from her.

Alexandra Du Pont: “I wouldn’t give the dog, but they put handcuffs on me. I was screaming ‘you cannot take my dog, this is not just a dog. This is my therapy dog. They just walked away with the dog!”

Alexandra was arrested and taken to the Turner Guilford Knight Correctional Center. Officers took Bello to Miami Dade Animal Services. After spending 12 days in jail, Alexandra was released and went to get her dog. But Bello was gone.

Heather Walker: “Where is the dog now?”

Gabriella Dominguez/Miami Dade Animal Services: “The dog was put up for adoption and it was successfully adopted about two days after the adoption hold was up.”

According to county policy, when someone is arrested, their dog is held for three business days. If no one comes to pick them up, they are put up for adoption. Bello did have a microchip but it wasn’t registered.

Gabriella Dominguez/Miami Dade Animal Services: “So having a microchip that’s not registered is like not having a microchip at all. This person didn’t have anybody to refer to or to have come by and pick up the dog.”

Animal Services says it tried to convince the adopter to return the dog and so did Alexandra.

Alexandra Du Pont: “She refused everything. She hung up on me.”

Alexandra even offered to buy a similar dog in exchange for Bello but was again told no.

“I’m miserable without him, I really am, I really am.”

Still she remains hopeful that the new owner will have a change of heart and give her Bello back.

Heather Walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

The Chef: Cesar Gonzalez
The Restaurant: Casa Vigil, Miami
The Dish: Short Ribs

Ingredients:
8 oz Short Ribs
Demi-Glace
1 Scoop of Mashed Potatoes
0.5 oz Guanciale (Italian Bacon)

Method of Preparation:

• If possible cook the Ribs sous vide for 72 hours with salt, pepper, and leeks. (If you can’t, you can always grill as you see fit.)
• Place in the oven for two hours at 200 degrees Fahrenheit.
• Place ribs on the grill until golden brown and then plate.
• Drizzle demi-glace on top.
• In a non-stick skillet over medium-low heat, crisp the guanciale until the fat renders out.
• Mix with pre-made mashed potatoes.

Casa Vigil
5020 NE 2nd Ave.
Miami, FL 33137
786-803-8460
casavigilmiami.com

When you look down this Richmond Heights street, you see manicured lawns, flowers, fence and then, there’s this.

Linda Irby/neighbor: “Man, this thing is scary. Really scary”

Linda Irby lives next door and says the lot has grown out of control. The grass is taller than her grandson.

Linda Irby: “You don’t know what’s in there.”

Some of the weeds, even taller than her house.

Linda Irby: “Might be a human in there.”

Tim Smith lives across the street. He says the overgrown property is attracting unwanted attention.

Tim Smith/neighbor: “You’ll get cars parked here all hours of the day and night.”

Tim and Linda say the lot has been like this for about four years.

Tim Smith: “To have people throwing their garbage here because nobody lives here. That’s kind of insulting.”

7 Investigates found more than a dozen code violations spanning nearly two decades. Neighbors pleaded with the county to clean up the eyesore, but neither the county nor the neighbors could find the owner.

Tim Smith: “Their only response is to bring out the little wooden stick and put a notice on it.”

Days after 7News contacted the county, the lot was cleared.

Linda Irby: “I’m glad. I appreciate y’all. Thank you very much. Y’all make the news good.”

Even though Miami-Dade County crews cleared the land, the person who owns it, is still on the hook for the code violations. We wanted to get to the bottom of this growing problem, so we did a quick search of property records.

We found multiple addresses and after a few door knocks, we found the owner.

Heather Walker: “Hi, are you Ms. Harris? Heather Walker with 7 Investigates. We’re here about your property in Richmond Heights, it was overgrown. Are you aware of this?”

Harris: “No.”

Heather Walker: “OK. Has the county contacted you at all?”

Harris: “No.”

Harris: “I’mma have it taken care of right now.”

The owner says she paid somebody to take care of the lot, but now that she knows the work hasn’t been done, she’s on it. We shared the news with Linda.

Heather Walker: “Well we found her.”

Linda Irby: “That’s good! Thank y’all very much! Haha! Very much!”

Linda says she feels safer now. She’s also relieved we were able to get to the root of the problem.

Heather walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

The Chef: Laurent Tourondel
The Restaurant: DUNE by Laurent Tourondel
The Dish: Roasted Salmon with Cauliflower Couscous

Ingredients:
6 oz salmon fillet, skin on
whole carrots, sliced in half and pre-boiled until soft
2 tbsp cumin powder
2 tbsp smoked paprika powder
2 tbsp garlic powder
1.5 tsp cayenne powder
1 tbsp honey

1 head of cauliflower, cut into florets
1/2 cup chopped shallots
2 tbsp grated ginger
1/2 golden raisins
1.5 tsp curry powder
1/2 tsp turmeric
1 tbsp chopped parsley

Method of Preparation:
Carrots:

• Mix all dry spices together and keep in an airtight container.
• Blanch carrots in seasoned water, and shock (dunk in ice-cold water to stop the cooking process).
• In a pan over medium-high heat, add cooking oil and carrots and roast.
• Toss in spice mix.
• Just before removing from heat, add honey and toss again.

Cauliflower couscous:

• Cauliflower goes in a food processor until it reaches couscous consistency.
• In a large pan, over medium-high heat, add extra virgin olive oil and sweat shallots (without getting any roasted color) Add ginger, curry and turmeric, cook for 1 minute.
• Add the cauliflower and cook at high temperature until spices are well incorporated.
• Once cooked, fold in raisins and season.
• Garnish with chopped parsley.

Salmon:

• Season both sides with salt and pepper.
• Coat skin with canola oil.
• Saute in a hot pan skin side down.
• Cook until you reach the desired temperature.

DUNE by Laurent Tourondel
(located in Auberge Beach Residences)
2200 N Ocean Blvd.
Fort Lauderdale, FL 33305
754-900-4059
www.dunebylt.com

Who wouldn’t love to wake up to this view every morning? But sometimes, that view isn’t as beautiful as it could be.

Kevin O’Neill: “Lots of Styrofoam, some bits of plastic, a bottle cap, a food wrapper.”

Kevin O’Neill may be retired, but he’s keeping busy, cleaning up the canals in his Fort Lauderdale neighborhood.

Kevin O’Neill: “I kept coming out and looking at all the trash that kept showing up in the canal. I figured, ‘OK, let me see if I can do something.'”

His research led him to an Australian company that makes a machine called a Seabin. It’s designed to pull trash and other debris out of waterways.

Kevin O’Neill: “So it kind of acts like a pool skimmer, and it’s got a pump inside it. It will actually go below the water surface, pull in the trash, which gets captured by the net, and pop out.”

Getting a Seabin from Australia to South Florida was harder than expected. The machines are primarily built for use at marinas, not docks along canals.

Kevin eventually tracked down three of them at the University of Florida, sitting in storage after being used in a study on marine conservation.

Maia McGuire, University of Florida: “They were actually designed to be used at marinas. In Kevin’s case, he’s had to kind of retrofit his dock to add a floating dock to it so that he could house the Seabin there.”

So in the end, Kevin forked out about $5,000 to build this floating dock and installed the Seabin back in November. So far, he’s collected more than 200 pounds of trash.

Kevin O’Neill: “Lots of cigar tips, that’s a pretty common bit that I see a lot. Lots of various sizes of Styrofoam. The amount of plastics, that surprised me a bit, particularly on the days when the water is clean.”

The trash scooped out is logged, and the data is sent to UF.

The info is used by researchers there to spread the word about how that trash could have eventually ended up in the ocean.

Maia McGuire: “And, hopefully, motivating people to look for ways that they personally can reduce their contributions to the problem.”

Kevin O’Neill: “There’s a lid, candy wrapper, bit of a Styrofoam plate, that looks like there, some more wrappers.”

Kevin hopes his hard work will inspire his neighbors to get involved in keeping their canal clean, even without the help of a Seabin.

Kevin O’Neill: “I think everyone expects someone else to clean it up, it’s someone else’s problem. It’s all of us that are contributing to what’s in there. I’m trying to like, you know, leave the world a better place than what you found it.”

A man on a mission, with hopes his retirement project will create a wake across Fort Lauderdale.

Alex Browning, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Anthony Vitolo
The Restaurant: Vitolo, Fort Lauderdale
The Dish: Linguine Vongole

Ingredients:
12 shucked middle neck clams
6 oz linguine pasta
white wine
1 oz chicken stock
parsley – chopped
black pepper
extra virgin olive oil
garlic cloves

Method of Preparation:

• In a bowl, add 12 shucked clams, 1 oz white wine, 1 oz chicken stock and pinch of black pepper.
• In a pan, take 2 garlic cloves with olive oil on medium-high heat until garlic is golden brown (approx. 1 min).
• Remove pan from heat and add pinch of parsley (to avoid heat sparking).
• Add bowl with clams to pan and return to heat and add partially cooked linguine.
• Cook for about 3 minutes until sauce reduces and pasta is cooked.

To Plate:

• Plate, and garnish with olive oil and parsley.

Vitolo
551 N Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304
954-414-5127
vitoloitalian.com

7’s Heather Walker investigates.

Life can be difficult for a person living with autism. But Tricia Anderson says things have gotten worse for her son, Melvin.

Tricia Anderson: “My son, he’s 31. He has autism, so he’s thinking more like an 11 or 12 year old.”

Melvin works as a waiter.

Tricia helped him get a money network prepaid debit card so he could deposit his paycheck. She thought it would be safer than him carrying cash, but it turned out it was not.

Tricia Anderson: “I was angry. You have to do so much for the money you work for. It’s not given, he worked for that!”

Melvin’s card got hacked. Police believe it was cloned when he ran it through a card reader.

Unfortunately, Tricia didn’t realize what had happened until the money was gone.

Tricia Anderson: “He was trying to use the card to purchase gas one day and it said declined. I just could not believe that someone would actually charge almost $1,600 dollars!”

From May until September, there were 81 transactions on Melvin’s account totaling $1,533 dollars.

Most were for public storage facilities, Lyft rides and subscription websites. Tricia disputed the charges with money network.

Tricia Anderson: “They said give it two weeks and I called back and I was told, ‘Oh, it was denied.'”

She was told too much time had passed since the charges first began.

Tricia Anderson: “The manager told me that if I would have notified them within 48 hours, they could guarantee they could get the money back. But now there’s no guarantee.”

Money Network has a policy posted online that says users must contact the company within 60 days after discovering a problem, not 48 hours after it happens.

Tricia Anderson: “And I just keep getting the runaround over and over, and over from September until now. I’m still getting the runaround now.”

7 Investigates contacted Money Network’s parent company, Fiserv, Inc.

A representative told us in December he would look into the case. After waiting weeks for a response, Money Network tells 7 Investigates “We have reviewed this case and the disputed charges will be credited to the cardholder’s account.”

Tricia Anderson: “Now, that money really came in handy, because his car needs fixed and it’s going towards his car.”

Tricia now plans on keeping a closer eye over her son’s account as well as teaching him to keep his money safe.

Tricia Anderson: “Constantly check your card, and what I do now, is lock the card, until I’m ready to use it!”

She hopes this will be an important lesson learned for not just Melvin, but for herself as well.

Heather Walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

The Chef: Alexis Herrera
The Restaurant: Calle Dragones, Miami
The Dish: Risotto Congri Vaca Frita

Ingredients:
3/4 cup arborio rice
6 oz black bean liquid
3 oz black beans cooked
(4) 2 oz pieces of short rib (pre-cooked)
1/3 cup Cuban mojo
3 oz manchego cheese (grated)

Method of Preparation:

• Cook the rice as you would with a normal risotto, only substituting black bean broth for the chicken stock.
• Once cooked, season to taste with salt and cumin.
• Transfer to an oven-safe platter and add the machego cheese, then place under the broiler to allow the cheese to bubble and brown.
• Fry the beef short rib in mojo until warm.
• Remove risotto from oven and place short rib on rice.

Calle Dragones
1036 SW 8th St.
Miami, FL 33130
786-722-8370
calledragones.com

The Chef: Michael Wesley
The Restaurant: Rao’s, Miami Beach
The Dish: Chicken Parmesan

Ingredients:
4 skinless, boneless chicken breasts
1 cup all-purpose flour
4 large eggs
3/4 cup grated pecorino romano cheese
1/4 cup plus 2 tsp chopped fresh Italian parsley
Kosher salt and freshly ground black pepper
2 cup plain bread crumbs
1 cup vegetable oil
4 cups marinara sauce
1 1/2 lbs fresh mozzarella cheese, cut into 1/8 inch slices

Method of Preparation:

• Pound the chicken to a thickness of about 1/4 inch.
• Pour the flour into a wide, shallow bowl or shallow baking pan. Lightly dredge chicken in the flour and place on a plate lined with parchment paper.
• Line a platter with parchment paper and set aside.
• In a medium mixing bowl, combine the eggs, 1/4 cup of the grated cheese, and 2 tsp of the parsley, and season with salt and pepper. Whisk until well-blended. put the bread crumbs in a wide, shallow bowl or baking pan. Set out a sheet of parchment paper.
• Dip each cutlet into the egg wash and let the excess drip off. Press the cutlet into the bread crumbs, coating both sides. Lightly shake off excess bread crumbs. Set aside on the parchment paper, so that none of the cutlets are touching. Repeat until all the cutlets are breaded.
• Preheat the oven to 400 F. Line a large, flat plate with two layers of paper towels. Grease a large, rimmed baking sheet.
• Heat the vegetable oil in a large sauté pan over medium-high heat for 2 minutes.
• Lightly season the cutlets with salt and paper, then carefully place them into the hot oil, working in batches of 3 to 4. Cook for 4 to 6 minutes per side, or until the cutlets are a light golden brown on each side.
• Transfer to the paper towel-lined plate, and repeat the process with the remaining cutlets.
• Arrange the cutlets on the greased baking sheet, leaving at least 1/4 inch between each cutlet.
• Spread a large dollop of marinara sauce on top of each cutlet. Sprinkle each with the remaining grated cheese, and top with two slices of mozzarella per cutlet.
• Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

Rao’s
(located in Loews Miami Beach Hotel)
1601 Collins Ave.
Miami Beach, FL 33139
305-404-7267
raosrestaurants.com

7’s Karen Hensel investigates.

Bobby Hollis says his son has always taken the bus to school. But this year, he was told he couldn’t.

Bobby Hollis/parent: “I can look out of my door, see the kids all standing here to get on the bus. And then my son is supposed to walk past them all and keep going to school.”

Bobby didn’t want us to share his son’s name but he did explain his problem.

Bobby Hollis: “My son’s been going to Margate Middle School for the last three years. He was riding the bus the first couple of years.”

But when Bobby tried registering him for bus service for this school year, he was denied.

Bobby Hollis: “Due to the fact that we’re 1.95 miles away from the school, they said, ‘No, you don’t live far enough.'”

The district says because Bobby’s house is less than 2 miles from Margate Middle School, it makes his son ineligible to ride the bus.

But Bobby says the distance was never an issue before because his son rode the bus for the past two years. He adds if his house is too close, then so is the bus stop.

Bobby Hollis: “I explained to them we live farther than the bus.”

The bus stop is at Winfield Park. It’s 1.9 miles north of Margate Middle School.

Bobby’s house is 300 feet north of the bus stop. That means, his son actually has to walk past the bus stop and nearly two miles to get to school.

Bobby Hollis: “Transportation even told me that that yeah, he would have to walk from our house past the bus stop and to the school. That’s what they told me.”

Broward County Public Schools tells 7 Investigates “To be eligible for school bus transportation, a student’s residence must be two miles or more in walking distance from the school he or she attends. The location of the bus stop is not a factor in determining individual rider eligibility.”

Bobby Hollis: “Actually, next coming year, there’s going to be other kids in this neighborhood that live across the street or beside me or in either direction, and no, they’re not going to be allowed to ride the bus, too.”

Parents whose children have to walk to school can apply in October for their students to take the bus if there are any empty seats.

Bobby says he did that, but was still denied.

Bobby Hollis: “They said they didn’t have enough seats.”

But when 7 Investigates asked a spokesperson for Broward County Public Schools, we were told “At this time, there are four open seats…” available.

Not long after, Bobby got some good news.

Bobby Hollis: “There was a bus pass there. Now he has a bus pass.”

Just in time for Bobby’s son to finish middle school.

He’ll head to high school in the fall, and his dad is hoping he won’t have to fight another “school bus battle” next year.

Karen Hensel, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

At this ice cream party in Delray Beach, every scoop served is helping these young adults learn valuable life skills.

Evan Land, Delicious Spoonfuls: “We’re going to be serving ice cream. Kosher ice cream!”

Evan Land and his friends Adir and Sam are serving ice cream — and learning at the same time.

They are working with a nonprofit called Delicious Spoonfuls, a group dedicated to teaching work skills to young adults with developmental disabilities.

And they do it by running an ice cream business.

Robert Gottesman, founder, Delicious Spoonfuls: “So we wanted to create functional ability in people with disabilities. So what we did is we decided to create a mobile ice cream cart business.”

Robert Gottesman and his wife Helen had a very special reason for creating Delicious Spoonfuls two years ago.

Robert Gottesman: “We were inspired by our son with Down’s syndrome. We’re employing people with disabilities, we’re employing people with autism, Down’s syndrome, cerebral palsy, Tourette’s syndrome, a variety of disabilities.”

Each worker receives special training in food safety, which they are able to put into action at different events across South Florida.

Barbara Stark, CEO, Milagro Center: “Groups love to come in here, because they’re greeted so warmly, and our kids are so enthusiastic.”

The team was excited to serve kids at the Milagro Center. The center provides children from underserved neighborhoods with after-school and extracurricular programs. Today they are learning about the people behind the buckets of ice cream.

Barbara Stark: “Whenever we bring a new group in here, the kids are excited because they know it’s something new, and it’s something different, and they’re open.”

It’s also a learning experience for Evan and his fellow workers.

Helen Gottesman, Delicious Spoonfuls: “I know Adir and Evan have done this for us before, but to Sam, it’s totally new.”

Each event is a new opportunity to learn how to work together as a team and interact with customers.

Helen Gottesman: “And that actually gets people ready for working in other kitchen areas, in their own home or in another job if they choose to.”

Robert Gottesman: “This is a fun business. It’s not just about making money; it’s having a good time.”

After all the kids are served, Evan and his team scoop up a few bowls for themselves.

Evan Land: “It’s good!”

And they’re happy their hard work creates a sweet treat everyone can enjoy.

Karen Hensel, 7 News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

FOR MORE INFORMATION:
deliciousspoonfuls.org

The Chef: Mario Barone
The Restaurant: La Veridica, Hialeah
The Dish: Spare Ribs

Ingredients:
4 cup ketchup
8 tbsp light brown sugar
8 tbsp apple cider vinegar
8 tbsp Worcestershire sauce
4 tbsp yellow mustard
4 tbsp Tabasco sauce
4 tsp smoked paprika
1 tsp kosher salt
1 tsp freshly ground black pepper
1/4 cup of Rocoto puree (more or less depending on how spicy you prefer)
2 tsp ground oregano
1 oz liquid smoke

Dry rub
6 tbsp smoked paprika
4.5 tbsp Turbinado Sugar
2 tbsp Kosher salt
1.5 tbsp black pepper freshly ground
2 tsp ground cumin
2 tsp mustard powder
2 tsp garlic powder
2 tsp onion powder
1/2 tsp hot cayenne pepper

1 rack of spare ribs

Method of Preparation:

• Sauce: Combine all ingredients in a small saucepan over medium-low heat.
• Stir to combine and simmer for five minutes.
• Use warm or let cool, pour into a jar and refrigerate.

• Rub: Add all ingredients to a bowl and combine well.
• Transfer to an airtight container.

• Peel the membrane off the ribs and coat with yellow mustard and coat liberally with rub.
• Place in smoker at 220 for three hours, then liberally add barbecue sauce and wrap in foil tightly.
• Cook for 2.5 hours until tender to touch.
• Then cook unwrapped for 1 hour until tender.

To Plate:
Slice ribs and serve.

La Veridica
610 W 29th St, Hialeah, FL 33012
(305) 603-8995
https://laveridica.us/

The Chef: Nicolas Caicedo
The Restaurant: La Brisa, Miami
The Dish: Pears & Cream

Ingredients:
3-4 pears (any kind)
red wine
1 cup sugar
1-2 cinnamon sticks
about an inch of peel from lemon and lime
tsp cloves
vanilla yogurt
granola (any kind)

Method of Preparation:

• Peel the pears and remove the seeds, then cut them in half.
• Place them in a medium-sized pot and pour in red wine (the wine should cover most of the pears).
• Add sugar, cinnamon sticks, lemon and lime peel and cloves and bring to a low simmer, then cover and allow to simmer for 20-30 minutes, or until pears are tender.
• Allow to cool, then remove the pears. You can then simmer the liquid again until it reduces by about half.
• Strain and reserve.

To Plate:

• In a bowl, add vanilla yogurt, and sprinkle with granola.
• Place the pears next to the yogurt.
• Pour a spoonful of the reduced cooking liquid onto the pears.
• Garnish with basil leaves.

La Brisa
(located in Miccosukee Casino & Resort)
500 SW 177th Ave, Miami, FL 33194
(305) 925-8185
www.miccosukee.com

The hallways of most hospitals are usually pretty quiet, but at HCA Aventura, that silence is occasionally interrupted by a song.

Ryan Leo is a musician who uses his free time to serenade patients.

He’s a volunteer for Musicians On Call. It’s a nonprofit organization that visits hospitals across the country and performs for patients in their rooms.

Ryan Leo: “I’ve played for patients of all ages, all states of consciousness. These performances are really meaningful because it’s one on one. It’s important to them.”

Musicians On Call was formed 20 years ago by a group of musicians in New York, and they are now performing here at HCA Aventura.

Michelle Klinger: “We’re going to be starting weekly programs here, going room to room performing for patients right at their bedsides.”

The musicians are professional-level performers. They submit an audition online. If selected, they have to pass a background check and are trained to interact with patients and their families.

Ryan Leo: “You want to make sure they’re getting the benefit out of it, and you’re just fully dedicated to them when you’re playing in that moment.”

Michelle Klinger also volunteers with Musicians On Call. She guides Ryan through the hospital.

Michelle Klinger: “Which are the ones that take the musicians room to room and to make sure that everything runs smoothly in the patients’ rooms.”

Both Michelle and Ryan work together to create an unforgettable moment for patients at HCA Aventura’s Rehabilitation Center.

Ryan Leo: “Sometimes you see an instant reaction and dancing and movement from the people, so it just really changes their sense of emotion and feeling in that moment. So it’s usually all like just, ‘This is the greatest thing.'”

And Ryan hits just the right note for each of the patients he visits.

Patient: “I don’t know what that song was, but it keeps soothing and soothing, it just healed my heart, man.”

Knowing that warms Ryan’s heart.

Ryan Leo: “I think, just, yeah, it’s been a great experience, and really, that healing power of music and the impact that you can see is just indescribable.”

And the opportunity to create beautiful music will have Ryan and other volunteers coming back every week.

Karen Hensel, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

FOR MORE INFORMATION:
musiciansoncall.org

Owning a home is supposed to be the ultimate American dream. But with collapsing ceilings and growing mold, Runae Sneed’s dream is turning into a nightmare.

Runae Sneed: “It’s kind of scary. I just – I don’t know which direction to turn in.”

Runae’s Miami home was damaged in Hurricane Irma back in 2017.

She couldn’t afford the repairs, so she signed up for a state program called Rebuild Florida.

The fund was started in 2018 after the feds gave the state $615 million to repair and rebuild properties damaged by Irma.

Runae was approved for assistance but never got any.

Runae Sneed: “I called just about every day or every other day. I called Rebuild Florida, I called the contractor, back and forth, back and forth, to no avail.”

Rebuild Florida assigned a contractor to Runae’s case. She said things seemed to be progressing at first.

Workers took measurements and pictures. But after that, nothing happened, and Runae wanted to know why.

Runae Sneed: “And they were telling me then that the city was the hold-up, then the city’s telling me that it’s the contractors.”

We searched for construction permits submitted for Runae’s home. Records show 10 applications dating back to as early as 2020.

The city of Miami tells 7 Investigates that none were ever completed.

Runae Sneed: “I don’t know what to think. I don’t know what to think.”

Only one permit application is still active. It was filed in 2022 for new construction to Runae’s home.

But the city says the actual plans weren’t submitted until nearly a year later, and the contractor still has not finished the application process.

We called Rebuild Florida and were told they would look into Runae’s case.

Despite repeated calls, we never heard back. Her contractor also never returned our calls.

Runae Sneed: “It’s just crazy right about now, because I don’t know which direction I’m going.”

All Runae can do is wait for something to happen.

Meanwhile, the damage to her home continues to grow, and she’s afraid it may not last much longer.

Karen Hensel, 7News.

We now have an update from Rebuild Florida. They say they have contacted Runae and have met with building officials to get the proper paperwork filed.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

The Chef: Wayne Sharp
The Restaurant: Jrk! Miami
The Dish: Rasta Pasta

Ingredients:
Cavatappi pasta (cooked to fork tender)
Reserve 1 cup of pasta water for thickening
1 red, green and yellow bell pepper (sliced)
1/2 red onion (sliced)
1 cup heavy cream
1/2 cup jerked chicken breast (cooked)
1 cup grated Parmesan cheese (or can also use a combo of shredded cheddar and mozzarella)
4 cloves minced garlic
1 tbsp of green seasoning (garlic, thyme, onion, scallion, salt and pepper, olive oil/blended until smooth)
1 tbsp of all-purpose seasoning (viewers can use all-purpose seasoning as a substitute)

Method of Preparation:

• In a pan with vegetable oil on medium-high heat, sautee bell peppers and onion until fragrant.
• Add heavy cream and jerk chicken and simmer until sauce thickens, then add parmesan, garlic, green seasoning and all-purpose seasoning.
• Mix in pasta, and pour in a little of the pasta water if the sauce is too thick.
• Plate and enjoy!

Jrk!
95 NW 1st St.
Miami, FL 33128
786-750-3408
eatjrk.com

The Chef: Kevin Acosta
The Restaurant: Chimba, Miami
The Dish: Elote

Ingredients:
2 cups Corn (frozen bag is okay)
1.5 tbsp unsalted butter
1/4 cup Cotija cheese
2 tsp Tajín
2 tbsp Jalapeño aioli (below)
1tbsp. of oil

JALAPEÑO AIOLI
1 cup Mayonnaise
2-3 red jalapeno or fresno peppers
3-4 garlic cloves
Cilantro

Method of Preparation:
Aioli:

• Slice the peppers and remove the seeds of some of them.
• Cut the tips off the garlic cloves.
• Preheat a pan with oil and slowly cook the peppers and garlic cloves until they are soft.
• Allow to cool a few minutes before moving to a small high-sided container and use an immersion blender to blend with mayo.
• You can also use a regular blender.
• Set aioli aside.

Corn:

• Preheat a pan with oil and sautee corn on high.
• Add the butter and cook until the corn is lightly toasted.
• In a bowl add the corn, aioli, cheese, Tajín and mix well until all the ingredients are incorporated.

To Plate:

• Serve in a bowl and decorate with more cheese and cilantro.

Chimba
2830 NE 2nd Ave.
Miami, FL 33137
786-590-2314
chimbamiami.com/chimba

The Chef: Benoit Rablat
The Restaurant: Silverlake Bistro, Miami Beach
The Dish: Gnocchi Mac and Cheese

Ingredients:
0.5 oz duck fat
half pound gnocchi
2 oz heavy cream
4 oz of shredded cheese (cheddar and Swiss or your favorite combination)
1 oz lardon (thick cut bacon)
1 pinch of toasted panko
olive oil

Method of Preparation:

• In a large pot, bring salted water to a boil.
• Cook half a pound of gnocchis. Gnocchis are cooked when they float. Depending on the brand, if they’re fresh, frozen, or dry… it will take between 4 and 7 minutes.
• Strain the gnocchis with a colander. Transfer the gnocchis to a large bowl and toss them in a little bit of olive oil to avoid them being sticky. Reserve.

Cheese sauce:

• Combine heavy cream and cheese in a saucepan on low/medium heat until smooth and creamy. Reserve.

Lardons:

• Dice in half-inch cube 2 ounces of bacon slab (it can be replaced by a thick-cut bacon. Then cut 1 inch).
• In a pan, cook the bacon till crispy brown but not hard.
• Scoop out the bacon of the fat and reserve the bacon on a kitchen paper towel to get rid of all the excess fat.
• In a large non-stick pan, heat up 1 ounce of duck fat on medium/high fire (the duck fat can be replaced with olive oil).
• When the duck fat starts smoking, add the cooked gnocchi. Sear them on each side till dark brown and slightly crispy (approx. 3 minutes).
• Add the cheese sauce and stir with a rubber spatula to coat all the gnocchis with the cheese sauce.

To Plate:

• Split the gnocchis evenly on two plates and finish the dish with a pinch of bread crumbs, finishing with sea salt and the crispy lardons.

Silverlake Bistro
1211 71st St.
Miami Beach, FL 33141
786-803-8113
https://www.instagram.com/silverlakebistromiami

And as 7’s Karen Hensel shows, it’s a way you can score some cheap eats.

Restaurants are everywhere in South Florida, serving up plate after plate of fabulous food. But a lot of it never makes it to the table.

Mohammad Farraj/Talkin’ Tacos: “We estimate anywhere between 2 to 5% of revenues could have been from food waste.”

Mohammad Farraj is one of the owners of Talkin’ Tacos. It opened in 2020 as a food truck and quickly expanded.

Mohammad Farraj: “We’re now all over South Florida and also Jacksonville, Atlanta, with plans to open up more locations across the country.”

And each of those locations ends up with wasted food at the end of the day.

Mohammad Farraj: “You get it all the time. Customers order food, they’ll cancel their orders. But you have food that’s been made already.”

Typically the meal ends up in the garbage. But now, there is a way for you to grab it, without breaking the bank.

Sarah Soteroff: “What we’re looking to do is help people reduce the amount that goes into the landfill and get it into the hands of people who really want to eat it and can still enjoy it because it’s still delicious and still perfectly good to eat.”

And that help comes in an app called “Too Good To Go.” It’s an online service dedicated to helping restaurants and other businesses sell their leftover food, at a steep discount.

Sarah Soteroff: “It’s around one-third, 50% off.”

Too Good To Go launched in South Florida back in February, and has already signed on 160 businesses in Broward and Miami-Dade. And you will find more than just restaurants offering up extra food.

Sarah Soteroff: “Also, things like convenience stores, you have maybe some candy bars left over or some chips, anything like that. We can also do bakeries!”

All you have to do is download the app, choose a business, reserve a bag of food, and pick it up during the time frame listed.

Some bags are complete meals. Others are “surprise bags” full of food for less than $6.

Mohammad Farraj: “We have birria tacos, bang shrimp tacos, we have chicken tacos. You have customers and clients who otherwise would really not be able to get premium food and high-quality food at a price point that they could afford.”

How about some French macarons for the holidays?

“Janette & Co” makes and sells them for wholesale buyers. Often they end up with lots of extra cookies that would normally go in the trash.

Alejandra Barrera/Janette & Co: “Macarons, as you can imagine, very delicate. So sometimes, we did have a surplus and sometimes we just couldn’t sell those macarons just because they weren’t completely 100% perfect.”

With Too Good To Go, you can get a bag full of them for just a few bucks.

Alejandra Barrera: “So we feel great that now we don’t have the food waste and clients can actually enjoy it for a smaller price.”

And since you are helping local businesses and the environment at the same time, it makes the treat all the more sweet.

Karen Hensel, 7News.

Click here for more info on ‘Too Good To Go’.

The Chef: Alejandra Jimenez
The Restaurant: The Chocolate Chip Bakery, Miami
The Dish: Oatmeal Raisin Cookies

Ingredients:
1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour
1 cup Organic Cane Sugar
1/2 cup Certified Gluten-Free Rolled Oats
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Xantham Gum
Optional: Add 1/2 cup of raisins or 1/2 cup of chocolate chips.
1/2 cup Melted Refined Coconut Oil
1/4 cup Applesauce
2 1/2 tbsp Non-dairy Milk
2 tsp Vanilla

Method of Preparation:

• In a bowl, mix dry ingredients and set aside.
• Mix melted oil, applesauce, milk, and vanilla in another bowl. Set aside.
• Mix wet and dry ingredients with a rubber spatula until a thick dough is formed. Add raisins or chocolate chips and mix well.
• Portion cookies onto a sheet tray lined with parchment (use a scale to weigh the batter for each cookie. Each cookie weighs 70g.)
• Roll each cookie into a ball and place them on the sheet tray.
• Bake for 12 – 14 min at 350º F. Rotate the tray in the oven in the middle of baking time.

The Chocolate Chip Bakery
166 NE 29th St.
Miami, FL 33137
786-305-8613
www.chocolatechipbakery.com

7’s Karen Hensel investigates.

The holiday season is right around the corner. It has people like Teresa Dotson looking for ways to make some extra money.

Teresa Dotson/identity stolen: “Because at my job, I’m a server and I was like, ‘You know, let me make some extra cash.'”

Last month, she signed up to be a driver on Uber.com.

Teresa Dotson: “You put in your driver’s license and your date of birth. They had you to put in your maiden name, all that information.”

That’s as far as she got because her account was immediately locked.

Teresa Dotson: “That’s when I called support and support actually was the one who discovered that I had multiple accounts with them. I told them that I never signed up for Uber, and then they discovered that I apparently was a driver in California and also Atlanta, Georgia.”

Both driver accounts listed Teresa’s personal information.

Teresa Dotson: “It’s scary because someone is using my information.”

Teresa isn’t alone.

There are stories from across the country of people who discovered their personal information had been used by someone else to register as a rideshare driver.

Eva Velasquez/Identity Theft Resource Center: “Well, we’re hearing more about it. We’ve got cases coming into the contact center.”

Eva Velasquez is the CEO of the Identity Theft Resource Center.

She says this type of identity theft is usually the result of stolen driver’s license information.

Eva Velasquez: “There are even videos, not even on the dark web, they’re on Youtube, showing people who are like, ‘Stole all this mail, here are the drivers licenses for sale,’ and unbeknownst to the person who that’s their legitimate license, they don’t even know that this is going on.”

Thieves can use those stolen details to assume a person’s identity in order to pass background checks.

Eva Velasquez: “And it’s not up to the victim to fix that process, it’s really up to the organization to fix their authentication and verification processes.”

Uber uses a company called Checkr to perform its background checks.

Last year, both were sued in a South Florida federal court.

It claimed Uber was negligent in allowing a driver to use someone’s stolen identity and it added that both companies broke the law by not notifying the victim when doing a background check.

The case was thrown out because theft couldn’t be traced back to Uber or Checkr.

Eva Velasquez: “So hard to police, and even when you do, it’s very hard to figure out who actually owns that account, who is that person committing that’s these acts.”

Uber drivers have to pass a screening process before they’re allowed to work, but Teresa says it didn’t catch the two people posing as her.

Teresa Dotson: It’s just a scary situation because I have a daughter that, you know, uses Uber and Lyft, and just the thought of her getting in the car with someone that, it’s supposed to be that person and really, truly it’s not that person, you know? So it’s scary.”

Uber tells 7 Investigates it is looking into her case and says “Uber is continuously strengthening our processes to detect and protect against fraudsters’ ever-changing schemes.”

Teresa is now looking for ways to better protect her personal information so no one else can use it to get behind the wheel.

Karen Hensel, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

They thought the situation was solved, but it turned out there was an even bigger problem lurking beneath the surface.

7’s Karen Hensel investigates.

People living at this condo complex in Oakland Park say the condition of their pool has gone from bad to worse.

Lisa, condo owner: “It bothers me a lot and it makes me really scared because anybody could have lost their life here.”

When 7 investigates first visited “Azul at Kimberly Lake” over the summer, the pool had been closed a few times in the past year.

William Cipriani, condo owner: “I mean there are ducks, you know, defecating in it. There are algae growing.”

The property management company seemed to get things back in order after our story aired.

Water quality issues were corrected and inspectors allowed the pool to reopen.

Condo owner William Cipriani says it didn’t last long.

William Cipriani: “So now it’s closed again.”

William called 7 Investigates last month after discovering there was a bigger problem at the pool.

It had been lurking just below the surface for months.

William Cipriani: “And from what I’m told, anyone swimming in the pool or grabbing the ladder could have been electrocuted!”

Public records show the pool was cited by Oakland Park Code Enforcement on January 28th. Six months before our first story.

The citation says a pool pump was installed without a permit… And it created an electrical concern.

The city tells 7News, “When pool pump equipment is installed’ it ‘requires an electrical permit’ to ‘ensure the electricity powering the pump is grounded properly.'”

Although the violation was issued back in January, residents say they just recently found out about it.

William Cipriani: “The residents that I know are absolutely fed up, especially now.”

The association has been fined $24,500 dollars, and it “continues to accrue.”

We asked the association president and its management company when the pool would be repaired, and how the fine would be resolved.

The manager said, “Azul at Kimberly Lake has no comment.”

Residents pay about $350 a month in association fees.

They know they could now be on the hook for the fine, as well as the cost to repair the pool.

Lisa: “And now them having to tear up the pavers, which they did a year less than a year ago to do it again, it costs us more money.”

William Cipriani: “Now the whole thing has to be dug up because the pool pump was not grounded.”

Owners wonder if they will be assessed again to re-do the pavers. And question when the pool will finally open.

But say it’s hard to get answers when board meetings are almost impossible to attend.

William Cipriani: “They hold association meetings in the middle of the day so nobody can attend them.”

Owners say if they don’t get answers soon. They may have to file a complaint against the board.

Karen Hensel, 7News.

The Chef: Horacio Rivadero
The Restaurant: SoBe Vegan, Fort Lauderdale
The Dish: Thai Noodles

Ingredients:
1 bag rice noodles
2 oz sesame hoisin sauce
1 tbsp garlic, minced
2 oz Portobello mushrooms, grilled
2 oz edamame
2 oz cucumber, sliced
1/2 kale
1/2 tbsp chili oil
2 tbsp green onions, sliced
1 tsp sesame seeds
2 tsp crispy garlic
4 oz carrots, julienned
2 tbsp scallions
microgreens for garnish
salt to taste

Method of Preparation:

• In a saute pan at medium heat, add chili oil, rice noodles and edamame beans and mix.
• Cook for 1 minute.
• Add in mushrooms, carrots, scallions and mix again.
• Add hoisin sauce and keep cooking for another 2 minutes. Total cook time should be about 3 minutes.
• Place kale on the serving dish, then transfer the noodles to a dish.
• Top with cucumbers, crispy garlic, sesame seeds and drizzle chili oil.
• Garnish with microgreens.

SoBe Vegan
401 N Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304
954-368-4640
www.sobev.com

Imagine going weeks without clean clothes or a clean blanket. It’s a reality for many South Florida families.

Rich Markiewicz, coordinator, Laundry Love South Florida: “They don’t make enough money, especially with the cost of rents and food and everything else.”

Rich Markiewicz is the coordinator of Laundry Love South Florida. It’s an organization that provides free laundry services for low-income and homeless families.

The idea came to him four years ago after a meeting with a church leader.

Rich Markiewicz: “She told us about the things that they did to help the homeless and poor in their neighborhood. I asked her, ‘If there was one thing you could do that you don’t currently do, what would that be?’ And she said, ‘Cleaning clothes for our clients.'”

He did some research, and came across an organization called the National Laundry Love Association.

Rich Markiewicz: “I was convinced that I wanted to kind of recreate what they were doing.”

Rich and members of his church formed Laundry Love South Florida.

With the help of donations, the group provides the detergent, and dollars, to help families wash their clothes once a month at a laundromat in Hollywood.

Rich Markiewicz: “We do closer to 300, 400 loads of laundry a month, so it’s grown a lot.”

Rich recently expanded Laundry Love South Florida to two other cities: Pompano Beach and Fort Lauderdale.

Billy Salter helped launch the Fort Lauderdale location last month.

Billy Salter: “To be able to be a part of providing some level of support for the folks in the community means a tremendous deal to me.”

For three hours, the laundromat was packed as guests were able to wash their clothes, shoes, even bedding, all for free.

Ashley Kendrick, Laundry Love guest: “It took a load off for me this week, and I’m really thankful.”

In the first hour alone, more than a dozen people got their clothes washed and dried.

Kerry Herndon, Laundry Love guest: “I have been homeless for 14 years. This is a blessing, really, you know what I mean? To help keep us looking decent.”

Billy says seeing so many people who needed help was a humbling experience.

Billy Salter: “We’re not doing anything massive, but for someone to come in and visit us and allow us to help them get clean clothes and leave feeling like they have a little more dignity when they leave than when they came, that’s what we’re trying to do.”

Along with a basket of clean clothes and a free meal, Rich says many of the guests also leave the laundromat with a renewed sense of hope.

Rich Markiewicz: And just the fact, sleeping on clean sheets, having clean clothes to put on in the morning, is terrific.”

And for so many, a little love goes a long way.

Karen Hensel, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com

FOR MORE INFORMATION:
Laundry Love South Florida
allsaintsfl.org

The Chef: Beatriz Rivera
The Restaurant: Monty’s, Miami
The Dish: Caribbean French Toast

Ingredients:
half cup of eggs
one cup of Half and Half
1 tsp vanilla extract
1 tsp cinnamon
2 tsp Triple Sec
1 can Coco Lopez
pinch of salt
Brioche Texas toast
Grated (desiccated) coconut
Butter
Guava puree
Whipped ricotta cheese
Powdered sugar

Method of Preparation:

• Mix all the ingredients for the batter (eggs, half & half, vanilla extract, cinnamon, triple sec, Coco Lopez and salt).
• Heat the butter on the flat top.
• Add the bread to the batter and coat both sides of the bread with the grated coconut.
• Cook both sides of the bread until golden brown.

To Plate:

• Drizzle with guava puree and whipped ricotta cheese and top with powdered sugar.

Monty’s Coconut Grove
2550 S Bayshore Drive
Miami, FL 33133
305-856-3992
www.montysrawbar.com

With insurance rates skyrocketing many homeowners are making expensive repairs in hopes of lowering their bills.

Francisco Landaeta: “We have a new roof. We have hurricane windows and doors, and these are things that they look into. They didn’t matter.”

Francisco Landaeta says even after spending thousands of dollars, his rates are four times higher than they used to be.

Francisco Landaeta: “Not too long ago, we were paying $900 and right now, we went to $3,600. So it’s a huge increase.”

Ronnie Mackliff bought his home two years ago. He’s afraid he’ll have to move because he can’t afford his premium, which jumped from $3,264 to $4,589.

Ronnie Mackliff: “It’s just getting to a place we can’t control.”

And one of the biggest reasons our rates are going up? Hurricanes.

Chuck Nyce/FSU: “And it will always be a factor in pricing.”

Hurricanes like Irma, Ian and Michael caused billions of dollars in damage.

Last year, six insurance companies didn’t have the money to pay the claims from those major storms.

Several others left the state or limited the amount of policies they would write.

Chuck Nyce/FSU: “When we’ve lost these companies that have either gone insolvent, or they’ve decided they don’t want to do business in the state of Florida anymore, that’s reduced competition.”

And reduced competition creates higher prices.

Walter Wyatt: “I had some sleepless nights because I was not sure if I was going to find any or find any that I could afford.”

Walter Wyatt paid $7,000 for his policies with Citizens Insurance, which is run by the state. But after Citizens dropped him, he spent weeks trying to find a new company to insure him.

Walter Wyatt: “I had everybody working for me and got quotes between $20,000 a year and $40,000 a year, which is just totally unaffordable. The last agent that I contacted was able to find me a policy and it still hurts. It’s $15,158 a year.”

Policies written by Citizens, are typically lower, but the company is dropping hundreds of thousands of homeowners so it can lower its financial risk.

Ronnie just got his notice that Citizens won’t be renewing him. A private policy will cost him 20% more.

Ronnie Mackliff: “We have been building our dreams so many years and working so hard to earn what we have today and we would like to keep it that way but I don’t see that possible with these projections.”

Francisco is also wondering if leaving Florida is the only answer.

Francisco Landaeta: “What if we look into another state, something that is cheaper that we have more options? Yeah, that has been on our mind.”

Some say Florida residents might not be able to get insurance at all.   

Chuck Nyce/FSU: “So I am concerned about the future of insurance in the state of Florida. There will be long-term consequences to the state, if we don’t figure out a way of hardening homes, preventing damage, making sure that the private insurance market is working.”

Homeowners aren’t the only ones feeling the insurance squeeze. Tomorrow, we look at how insurance and other issues could be the beginning of the end for condo associations.

Karen Hensel, 7News.

The Chef: Harry Coleman
The Restaurant: Smoke & Dough, Kendall
The Dish: Brisket Arancini

Ingredients:
1 cup Carnarolo (risotto) Rice
4 cups Chicken Stock
1 cup chopped smoked Brisket
1 cup chopped sweet Onion
3 tbsp fresh garlic
¾ cup White Wine
Half stick butter
Extra virgin Olive oil
1/2 cup grated parmigiano reggiano
7 Saffron threads
2 cups smoked mozzarella cubed
8 eggs
3 cups bread crumbs
Oil for frying
Salt and pepper to taste

Method of Preparation:

• Have chicken stock warm in a separate pan and add the saffron.
• Add olive oil to a heavy saucepan to heat up.
• Add onions and sauté until cooked through and translucent. Add garlic and cook for 30 more seconds. Remove from pan and wipe down clean to use again.
• Heat up the pan and sauté rice for 30 seconds.
• Add white wine and let the alcohol evaporate. Gradually add the chicken stock one ladle at a time.
• Keep stirring and adding the stock until the rice is cooked “al dente”, which is about 17-18 minutes.
• At around the 15-minute mark, add the onions and smoked brisket.
• Turn off the heat and add the butter and grated cheese.
• Sauté and stir in order to create a creamy consistency.
• Add salt and pepper to taste. Let the risotto cool down. This can also be done the night before.
• Once cooled down use an ice cream scoop and make risotto balls. Stuff each arancini with a piece of smoked mozzarella. Turn on a fryer or pot filled with oil to 350 degrees Fahrenheit.
• For the egg mixture, whisk eggs in a bowl with salt and pepper to taste. Add bread crumbs to separate bowl.
• Once all arancini are completed, dip one ball at a time into the egg mixture, followed by dipping into bread crumbs. Repeat this process with each risotto ball twice. Meaning, dip into egg, dip into bread and repeat.
• Fry the risotto balls for three minutes.
• Lift and let rest for a few minutes and drop the arancini back in the fryer until golden. Allow to drain, then serve.

Smoke & Dough
4013 SW 152nd Ave.
Miami, FL 33185
786-362-5698
smokeanddough.com

Ingredients:
1 half chicken – deboned
6 oz cremini mushrooms
4 oz Portobello mushroom
3 oz dry mushroom
Half of a yellow onion
1 oz diced garlic
2 tbsp unsalted butter
1 cup whole heavy cream
1/2 cup white wine
Salt
Black pepper

Method of Preparation:

• Season chicken with salt and pepper and grill (400 degrees) over indirect heat, starting skin side down.
• Cook for 20 minutes and then flip and cook for another 20 minutes. Rotate for even cooking.
• Cook for another 20-30 minutes and then check internal temperature.
• Remove from heat when internal temperature reached 165 F. Remove from grill and rest for 10 minutes.
• Under medium heat, add butter and onions and garlic and sauté for about 2 minutes.
• Add white wine (take pan off heat when pouring).
• Allow wine to cook out for a few minutes, then add mushrooms and heavy cream and salt and pepper. Cook for about 10 minutes to reduce and thicken, and mushrooms to soften.

To Plate:

• Plate chicken, then pour sauce and mushrooms over chicken.
• Serve with sauteed broccolini and mashed potatoes.

107 Steak & Bar
3285 NW 107th Ave, Doral, FL 33172
(786) 272-7255
www.107steakandbar.com

Fort Lauderdale’s Sistrunk neighborhood has a rich history.

Yana Danzig, founder, Brushstrokes for History: “This area was kind of the heart of the Black community in Fort Lauderdale for many years.”

Seventeen-year-old aspiring artist Yana Danzig has spent the past several months learning all she could about the area. She became interested after volunteering in a service project to help revitalize Sistrunk.

Yana Danzig: “They were already painting colorful and beautiful designs on pieces of plywood to put up on buildings like these.”

Yana says she learned so much about the history here, she wanted to share it with others. So she decided to do it in the way she knows best: through painting.

Yana Danzig: “I just really feel motivated and driven to help communicate with people through art.”

Yana has created her own nonprofit, called Brushstrokes for History.

Yana Danzig: “It’s really about empowering community members and students to really create art that represents how they want their own stories and community to be viewed.”

During the summer, she held art classes at local community centers.

Her students created paintings of the neighborhood’s early leaders, including its namesake, Dr. James Sistrunk, Broward County’s first Black doctor.

Yana Danzig: “So this portrait is kind of an anime version of the main famous portrait of Dr. Sistrunk.”

And now, the art is finding a home. This past weekend, Yana teamed up with Bbroward College for its BC Cares service project. They gave an old vacant building a new coat of paint, and used the children’s paintings to cover up the broken windows and doors.

Yana Danzig: “The building itself has so much history.”

The paintings were installed at the former Cone Plaza on Sistrunk Boulevard. The building opened in the 1950s as a hat shop that attracted both Black and white customers.

Yana Danzig: “Here we have a painting depicting Kathleen C. Wright, who was an influential Black school board member.

Yana knows the paintings won’t last forever, so she’s creating an online gallery where the paintings, and the stories they tell, can be shared with everyone.

Yana Danzig: “It would be really cool for people who don’t necessarily walk by here every day to still be able to learn about the history and understand why this area is so important to so many people.”

Karen Hensel, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

FOR MORE INFORMATION:
Brushstrokes for History

The Chef: Hezi Bedein
The Restaurant: Street Hibachi, Aventura
The Dish: Cauliflower Tandoori

Ingredients:
1 head Cauliflower – cut into florets
Jalapeño – sliced
Red chilies
Cilantro – chopped
Pomegranate Seeds (in season)

Masala Sauce:
8oz chopped yellow onion
1oz margarine/oil
6 garlic cloves – minced
1 pound tomato crushed
1oz garam masala spice
10oz brown sugar
1oz red chili
1oz cashews
12oz coconut milk
Pinch of salt

Mint Chutney:
4oz mint leaves
4oz cilantro leaves
2 garlic cloves
3 ground cumin
1 jalapeno
1oz lemon juice
5oz water
1 teaspoon salt
12oz tofu cream

Method of Preparation:

Cauliflower:

• Cut into florets and fry until golden brown.
• Season with garam masala spice.

Masala sauce:

• Bring a deep pan or pot to medium-high heat, then add margarine/oil and chopped onions.
• Allow to cook until onions soften.
• Add garlic and sauté for one minute.
• Add tomatoes, spices and cashews and cook about two minutes before adding coconut milk.
• Bring to boil, then reduce heat and simmer for 15-20 minutes.
• Use a handheld immersion blender to puree the sauce to smooth the consistency. Or, wait for the sauce to cool, then blend in a traditional blender.

Mint chutney:

• Mix all in a blender.

To Plate:

• Toss florets with sauce, or spoon sauce on plate and top with cauliflower.
• Dress with radishes, jalapeños, chilies, cilantro and pomegranate seeds.
• Serve with mint chutney.

Street Hibachi
3599 NE 207th St.
Aventura, FL 33180
305-974-5056
streethibachi.com