SYRACUSE, N.Y. The Syracuse district office of the U.S. Small Business Administration (SBA) has announced the winner of the 2015 Veteran-Owned Business Achievement (VOBA) award.

Chris Dambach, a veteran of the U.S. Marine Corps, owns both Veteran Lawn and Landscape of North Syracuse and the Bacon Bandits food truck, which operates in Syracuse.

The VOBA award recognizes the entrepreneurial success of a local business owner who has served our country, the SBA said in a news release.

Dambachs business, Veteran Lawn and Landscape, contracts for property-maintenance, waste-management, janitorial, tree-removal and window-washing services across the Northeast, the SBA said.

The SBA describes it as a million-dollar business with 15 employees and 17 subcontractors.

Dambach in 2014 launched a second business, Bacon Bandits, to tap into the Syracuse food-truck scene.

The VOBA award winner must meet one or more of the following criteria, according to the SBA.

The criteria include demonstrating staying power; growth in employees or sales; current and past financial performance; innovativeness of service or product; a response to adversity; and contributions to community-oriented projects.

The Institute for Veterans and Military Families at Syracuse University nominated Dambach, the SBA said. The agency will present the VOBA award at the Operation: Start Up & Grow veterans business conference at the SRC Arena on March 19.

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SBA Syracuse announces winner of 2015 Veteran-Owned Business Achievement award

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The crystal globes sit on countertops at their parents houses in Connecticut. Kiley McKinnon took home the womens and Mac Bohonnon, the mens.

The audaciously captured trophies were awarded to the elementary school classmates who became the 2014-15 world aerial skiing champions. The rewards speak as much to the talent that came out of Island Avenue Elementary School in Madison, Connecticut, as from Americas aerials pipeline, which is producing champions after years in start-up mode.

This is sort of the first wave of developmental athletes, said the 19-year-old Bohonnon, who is among those who got their training in the U.S. ski teams seven-year-old Elite Aerial Development Program. The national team is full, the development program is full. People are coming out every summer. It creates bottom pressure. The kids in the development programs, its inspiring for them to see us winning, to realize theyre in the same program we came up in.

It was at Bohonnons urging that McKinnon took her first look at aerials a daredevil sport that demands fast trips down an icy ramp that sends skiers flying 50 feet in the air while they perform a number of flips and twists and hope to stick the landing.

Her background isnt unlike those of the dozens who take up the sport. She was a high-level gymnast who was good on skis and looking for a way to parlay that into something more.

Mac said, Were looking for girls, you should come try aerials, the 20-year-old McKinnon said. That summer, I went to Lake Placid to check it out.

That trip to the Olympic Training Center, home of the development program, came in 2010, a few months after Jeret Speedy Peterson produced Americas most electric single moment in the sport landing his trademark, five-spinning Hurricane jump to win an Olympic silver medal.

But Peterson was one of the last in an earlier, successful generation of U.S. jumpers who were slowly being overtaken by skiers in China, Australia and Belarus. Skiing leaders in those countries saw medal opportunities and started luring legions of gymnasts and divers over to the mountain. Outside of Petersons silver, those three countries have won every aerials medal in the last two Olympics.

Meanwhile, the U.S. only sent three jumpers to Russia, down from eight the previous Olympics. It was the endgame of a messy, bureaucratic selection process in which the U.S. ski team must divvy up Olympic spots among several freestyle events: aerials, moguls, halfpipe, slopestyle and skicross. The ultimate goal is to send people with the best chances of winning medals in their respective disciplines.

Bohonnon almost came through.

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Connecticut aerials pipeline produces two world champions

Cooking isn't dead in this country. But it isn't exactly alive and well either.

"How is it that we are so eager to watch other people browning beef cubes on screen but so much less eager to brown them ourselves?," Michael Pollan asked, in a scathing 2009 New York Times piece about the great irony of America's supposed interest in cooking.

Indeed, by virtually any measure one might imagine,Americans areleaving their stoves, ovens, countertops, and cutting boards behind or, at least, untouched a lot more often. Thepurest example of this trend is playing out in the types of dinners people are eating at home today. Less than 60 percent of suppers served at home were actually cooked at home last year. Only 30years ago, the percentagewas closer to 75 percent.

The fallout stalled a bitduring the recession, when cash-strapped families had to backtrack a bit and spend some time over the stove to save money. But it has since resumed its downward trend, and there's little reason to believe its trajectory will change, according to Harry Balzer, an analyst at market research firm NPD Group, whichhas been followingthe eating habits of Americans for for almost three decadesas part of a series called "Eating Patterns in America," which tracks what, when, and how more than 2,000 households eat.

"This is one of those downward trends to watch," said Balzer."At the current rate, less than half of all dinners eaten at home in this country will be homemade."

That slow but steady disappearance of cooking in the United States is happening on other levels, too. A comprehensive study published in 2013 showed that all Americans, no matter their socioeconomic status, are cooking less than they have in the past.

Between the mid 1960s and late 2000s, low income households went from eating at home 95 percent of the time to only 72 percent of the time, middle income households when from eating at home 92 percent of the time to 69 percent of the time, and high income households went from eating at home 88 percent of the time to only 65 percent of the time.

Men and women, collectively, are spending less time at the stove. On average, the two genders spend roughly 110 minutes combined cooking each day, compared to about 140 minutes per day in the 1970s, and closer to 150 minutes per day in the 1960s. The main driver of this trend has been a significant drop-off in the time women spend cooking.

Americans' growingdisinterest in cooking hasn'tmerely left households in front of a burner infrequentlyfrom a historical perspectiveit has led to a reality in which people in this country spend less time cooking each day than in any other developed nation, according to the Organization for Economic Cooperation and Development. Perhaps not so coincidentally, Americans also spend less time eating than people elsewhere in the world.

The reasons for the slow death of cooking in this country are many, but a fewstand out. For one, women, who traditionally have carried the brunt of thecooking load, are working more, and therefore spending less time at homecooking.In 2008, women spent 66 minutes per day cooking, almost 50 minutes fewer than in the 1960s, when they spent upwards of 112 minutes on average. Men, by comparison, areactually spending a bit more time at the stove, albeit only a meager 8 minutes more. So men have hardly made up the difference.

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Wonkblog: The slow death of the home-cooked meal

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