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by Brian Clarey

I’m freezing — and so, alas, are the strawberries. But life goes on in the Triad.

For starters, now that no-smoking rules have taken effect, know that you can report infractions by going to www.smokefree. nc.gov. You rat.

In fast-food news, KFC and Wendy’s introduced spicy chicken nuggets in time for the Super Bowl, and Red Lobster entered into the prix fixe wars, offering a three-course seafood meal for $29.99.

Locally, Riva’s Trattoria in Greensboro is open for lunch and the Golden Apple Wine Café opens in Winston-Salem.

Wednesday sees an event for young professionals, SynerG on Tap, in Greensboro on the second floor of Natty Greene’s at 5:30 p.m. Also, BestHealth in Winston-Salem’s Hanes Mall holds an information session on weight-loss surgery, also at 5:30 p.m. with Dr. Adolfo “Fuzz” Fernandez and Dr. Stephen McNatt of Wake Forest Baptist’s Bariatric Surgery Program. It’s a freebie.

On Friday, BestHealth gets all culinary with California Fresh Home Appétit’s Julie White, who will prepare heart-healthy items at 2 p.m. Register for either event at 336.713.BEST.

Also on Friday, Slow Food Piedmont brings news of a program designed to bring together local farmers, restaurants and other locavores. The Piedmont Local Food Group will hold its next meeting at the NC Cooperative Extension office in Reidsville at 6:30 p.m.

Saturday sees the first installment of the Cancer Cooking Class at Unity, 1935 Opal Drive in Greensboro at 11 a.m.. Register for the four-part series by calling Ivy Cavanaugh at 336.273.0944.

Also on Saturday, Whole Foods celebrates 10 years of business in Winston- Salem with a storewide free event that includes live music by Matt Walsh, presents and giveaways and even cake and ice cream. This one, too, is free.

Next week sees a SynerG dinner on Tuesday with Fresh Market President and CEO Craig Carlock at the Proximity Hotel. Buy tickets at synerg.org.

Also on Tuesday, Undercurrent hosts a wine dinner featuring wines from Rodney Strong Vineyards with host Jenny Goodman. Make a reservation by calling 336.370.1266.

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