MIT car safety tech

It’s the tech that’s going to benefit drivers as they age. Everything from smart headlights to blind spot warning systems. Tech Reporter Rich Demuro runs down the tech that made the list.

Ebony Steele raises awareness about breast cancer 

October is Breast Cancer Awareness Month. Joining us today is a lady who is best known for        co-hosting the Ricky Smiley Show, a nationally syndicated radio show. Ebony Steele is also a comedian, dancer and breast cancer survivor who works as an ambassador for the Susan G. Komen Foundation.

Is your skin fall-ready?

Dermatologist Holly Gunn, Lancaster Skin Center, shared her tips to taking care of your skin during the colder months.  For more information on the products and skin treatments she discussed visit

iPhone 5 demonstration

More than 5 million iPhone 5’s were sold in its first weekend and now we’re getting an up close look at the new gadget with Apple Consultant Jared Hall, from 2K Networking.

Chef Donna shows us how to make chicken sausages

Recipe:  Chicken Sausages

Making sausage is easy!  It’s a great idea too if you want to make sure you maximize flavor and minimize artificial preservatives and stabilizers.  I use ground chicken here and the recipe is the same for ground turkey, or even ground pork.  Instructions are provided to make traditional sausage links without using a meat grinder, sausage casings or a sausage stuffer!  I will warn you that they’re not nearly as tasty as the sausage patties simply because you must take the extra step and poach the formed sausage links.  During that process, a lot of the fat escapes from the link taking some flavor with it.  Trust me, they’re still delicious, but in side by side taste tests the patties won hands down!



1 pound ground chicken sausage (if you have a mat grinder you can grind your own.  Choose fattier pieces, such as the thigh, or be sure to grind up some of the fat and skin into the breast pieces to keep your chicken moist and tender). 

1/3 cup Feta cheese crumbles

1/3 cup chopped sweet onion

¼ cup frozen spinach thawed and squeezed dry

¼ cup roasted tomatoes (substitute sundried tomatoes in oil or rehydrated)

1 teaspoon Fennel Seed

3 tablespoons Tuscany blend seasoning* (substitute your favorite Italian blend)