One woman died and at least eight other people were hospitalized after being exposed to an odor at a McDonald's restaurant in eastern Georgia, a police chief said Thursday.
Police and fire personnel were called to one of the chain's restaurants in Pooler, just west of Savannah, about 11:50 a.m. Wednesday, Pooler Police Chief Mark Revenew said.
Upon arrival, first responders found two people unconscious in the women's restroom and also "became stricken (by) an odor," according to Revenew.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
When someone mentions caviar, nine out of ten people think of one of the following words: "fancy," "fishy" or "ew!"
OK, our numbers could be a little off - BUT for many, roe (or fish eggs) isn't quite familiar territory because of either preconceived notions of how schmancy it is or the fact that it's, well, fish eggs. Anthony Martin wants to change that.
Martin is the executive chef of Michelin-starred TRU in Chicago, and he's here to spawn your appetite for the tinned delicacy.
A Caviar Primer: Anthony Martin
Politics begin at home and James Carville, John King and Soledad O'Brien had to learn a thing or two about domestic diplomacy, growing up in massive families. Here's the scoop on how CNN's Political Team got their grub on growing up.
No one can resist Pete Schweddy's balls.
The seasonal treat was first made iconic in the Saturday Night Live skit by Ana Gasteyer and Molly Shannon as hosts of NPR's fictional program "Delicious Dish," and Alec Baldwin as guest Pete Schweddy - the owner of holiday confectionary company Season's Eatings that specialized in spherical sweets.
Now, after thirteen years, you too can be a sucker for Mr. Schweddy's misshapen, glistening balls - so long as you don't mind them frozen.
For a response from the industry, read Why tomatoes grow in Florida
In the sultry summer heat, there are few flavors more welcome than that of a burstingly fresh, sloppy, sweet, tangy, locally grown tomato. In the winter, though, their grocery store equivalent is barely recognizable as the same fruit. They're hard, uniformly round and almost inevitably taste-free.
They're also mostly trucked in from Florida, where they're grown in some challenging agricultural conditions, and where the industry has come under scrutiny for their labor practices.
Barry Estabrook, author of 'Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit' spoke with Eatocracy about this came to be.
Eatocracy: How did you become invested in telling the story of the modern day tomato?
Estabrook: I became interested in tomatoes when I was in fact attacked by a group of tomatoes. I was driving down an interstate highway in Southwestern Florida and come up behind what I thought at first was a gravel truck. As I got closer, I saw what I took for Granny Smith apples - and I thought, "Those don't grow in Florida." When I got really close, I saw it was full of bright green tomatoes. No pink - just green.
I was mesmerized, and then the truck hit a bump. Three tomatoes came flying off and nearly went through my windshield. I noticed that they hit the pavement on I-75, bounced and then rolled into the ditch.
They didn't shatter, they didn't splatter; they stayed intact. I thought, "My God! What have they done to this wonderful fruit?"
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