Like seemingly everybody else, David Gallagher has spent his share of weekend afternoons hopping from one brewery to another in Scott's Addition. He appreciates a complex local craft brew just as much as the next Richmonder, but sometimes he just wants a cheap, light, easy-drinkin' beer. And that's where Tang and Biscuit Shuffleboard Social Club will come in.

"We want you to be able to come and get a pitcher of PBR and be able to stay for a while," he says.

Tang and Biscuit, which Gallagher says will open in August, will feature 10 shuffleboard floor courts, four table courts and a 52-foot bar. The menu and drink list aren't finalized yet, but Gallagher says to expect local and nonlocal beers alike, craft cocktails, shareable snacks like tater tots and a selection of open-faced biscuit dishes. And true to the name — in shuffleboard, the tang is the stick and the biscuit is the puck — the bar will also serve Tang-inspired cocktails — yes, Tang, that bright orange powdered drink from the '60s.

Tables will be long and communal, and while they're waiting for their turn at the shuffleboard court, which up to four people can rent for an hour at a time, guests can play other games like Jenga, Plinko, Connect Four and ring toss.

"The concept is designed around getting people to talk to each other, and bringing diverse groups of people together," he says.

We'll keep you posted as the team gets closer to opening Tang and Biscuit.

Flowers for feasting

Do you know what types of flowers you can eat? Next week, Blue Bee Cider will team with Hummingbird Gardens to hold a five-course dinner featuring edible flowers and cider pairings. The menu includes dishes like lemon-dill shrimp salad served in a cucumber cup, sage-thyme chicken breast with bacon-thyme cream sauce and ricotta cheesecake with orange zest and chocolate ganache.

Throughout the meal, Everyday Gourmet owner and executive chef Ellie Basch will explain how she used the edible flowers, with descriptions of each one's flavor and potential.

Tickets are $55 a person.

Truckin' along

Central Virginia's largest hunger-relief organization just received a generous donation from Kroger. On Tuesday, Kroger gave a $120,000 refrigerated truck to FeedMore, which, according to a news release, will "bring healthy food for wholesome meals to more than 200 families who live in Richmond."

Last fall Kroger announced its Zero Hunger Zero Waste campaign, which aims to end hunger and eliminate food waste across the company by 2025.

"If donating a truck means that more Richmond families will not have to choose between buying food or paying the electric bill, then we're proud to provide this truck to help more families put a meal on the table," says Allison McGee, corporate affairs manager at Kroger Mid-Atlantic.