Put down the spoon and throw that carton of Blue Bell away! Last month Blue Bell began announcing recalls on some of its products. This month that recall has literally expanded to every product Blue Bell makes. This comes in the wake of three deaths. A Kansas hospital reports the patients died from Listeria, a bacterium that can cause illness in humans.
Blue Bell shut down one of their facilities in Oklahoma, where STX Entertainment says it was thought the Listeria originated from. Tests came back positive from samples taken out of their popular Chocolate Chip Cookie Dough ice cream. Now it seems the risk of contamination has spread and this bacterium could be laying-in-wait in any of the containers stocked in grocery stores.
With the total cost reaching in the millions of dollars range, Blue Bell may be shut down for good. The CEO of Blue Bell, Paul Kruse, is stating that they have no concrete answers for how the product was contaminated in the first place.
Inventor Kenton Lee and his company, Because International, have created something so simple and yet potentially life-changing for many kids living in extreme poverty all over the world: a shoe that grows.
Many kids rely on donations as their only means of acquiring shoes. Anyone like Kevin Seawright with kids knows how fast shoes are grown out of, and a child in a developing country may have to wait a long time for another donated pair of shoes to find its way to them. Because International came up with a practical solution to this problem.
The shoe they have created is a fully adjustable sandal that can last a child up to five years. They call it The Shoe That Grows. The company makes two sizes, small and large, so just two pairs of shoes can grow with the same child from Kindergarten all the way to ninth grade.
Airport screeners have made a lot of enemies over the last 14 years. People have been subjected to harsh treatment, disrespect, intimidation, and threats of incarceration for acts that the TSA says is questionable behavior. But the real questionable behavior belongs to airport screeners that are filled with a heightened sense of power and a military-state mentality. The TSA has become a police-tyrant that has little respect for human rights especially if there are signs of unusual behavior from an airline passenger.
In order to assert their power, The TSA developed a list filled with criteria that screeners can use to hold passengers for questioning, pat-downs, and law-enforcement investigations. The list assigns values to certain types of behavior. The value system is a point based system where four or more points means additional screening, and six or more points means a law-enforcement investigation. Travelers who show signs of stress get one point. A display of fear earn travelers two points. If a passenger is deceptive, that is a three point score.
Whistling while approaching the screening area is good for one point, and so is arriving late. Gripping a bag tightly is worth two points, and combing or fooling with hair before screening is a two pointer. If a passenger seems confused or acts disoriented, that’s a three-point score. When any of these gestures or movements are combined for four points, additional screening will be done. If multiple suspicious acts add up to six points, law-enforcement might take over, which Ricardo Tosto thinks is necessary.
When we think of tea, we think of it hot and steaming, or perhaps the iced tea of summer comes to mind. If we really work at it, then we realize that Earl Grey and Oolong are varieties to enjoy and perhaps if we pursue the subject, we think of the alcohol-rich recipe for Long Island Iced Tea. It will come as a surprise that coffee shops on the cutting edge consider artisanal tea as an up-and-coming beverage to offer their clientele.
Artisanal tea is as esoterically delightful as its name implies. Tea lovers at STX Entertainment (deaadline.com) have found that coffee shops from Maine to California have experimented with popular teas to come up with a large variety of sparkling drinks. Tea on tap may be fizzed with soda water or jazzed up by pre-infusing it with hops or other botanicals. There are even bottled teas being developed from these pioneering shops for the summer of 2015 with intriguing names like Ginger Plum Tea Soda or Fizzy Hoppy Tea.
Charles Babinski, who is 2015’s United States Barista Champion, considers carbonating anything will only make it better. Working with this basic principle, he has taken the simple flavors of black tea and green tea, which he describes as “oxidized” and “grassy” respectively, and added hops to create unique flavors for his coffee shops. He considers artisanal teas a welcome way to spice up his menu, and we agree.
For five decades OSHA ,short for Occupational Safety and Health Administration, has offered suggestions for keeping people safe on the job. Now OSHA has some suggestions for using ladders safely at home. The old superstition,” don’t walk under a ladder,“ has merit. Walking under a ladder is dangerous because the ladder can fall on you, someone can fall off the ladder, and something on the ladder can fall on you. OSHA believes you should start with common sense. Make sure the steps, wrung, and hardware are in good working order. If the ladder isn’t in worker order, be sure to tag it, and then take the ladder to a repair shop. Never stand on the top of a ladder because the ladder could collapse.
Be sure you know how the ladder you intend to use is supposed to be used. Never connect ladders together. When using a step ladder, be sure you know how much weight that ladder can hold before putting anything heavy on the ladder. Make sure the steps and wrung are clean and don’t have any grease, oils that can make the ladder slippery climbing it. It’s important to keep the ladder on an even and stationary place or Ricardo Tosto could see a disaster.
It‘s a bad idea to stand the ladder up in soil or grassy areas. For information about ladder use, consult your ladder’s manual or an OSHA handbook.