Joshua James, 23, wanted to play a practical joke on a friend working at the Wendy’s restaurant in Florida when he decided to hurl the reptile into the building in October.
“It was just a stupid prank that he did that’s now turning into this,” James’ mother, Linda James, told local broadcaster WPTV, adding that her son is a huge fan of the late Crocodile Hunter Steve Irwin.
“He’s a prankster. He does stuff like this because he thinks it’s funny.”
Officials retrieved the animal from the restaurant’s kitchen, taped its jaws shut and released it to a nearby canal.
James faces charges of aggravated assault and unlawful possession, and transportation of an alligator.
Figures from the Accident Compensation Corporation (ACC) show the resulting claims cost taxpayers more than $37,223. Injuries included soft tissue damage, cuts, dental injuries and concussions.
Pak ‘n Save Petone, in Lower Hutt, recently placed a large sign near its entrance asking all customers to restrain their children because of recent “horrific” injuries.
Owner Leo O’Sullivan said a toddler fell out of a trolley about a fortnight ago and was badly hurt.
“They weren’t restrained and they banged their head. Plus their teeth went through their lip. They were covered in blood.”
Foodstuffs New Zealand said it was considering displaying additional safety posters in trolley bay areas at its stable of 475 supermarkets nationwide, which included all Pak ‘n Saves, New Worlds, and Four Squares.
I snapped this pic today (below, exactly as shown).
I don’t like blow dryers because the literature shows they accumulate microorganisms from toilet aerosols, and can cause contamination of hands as they are dried by the dryer (Coates et al., 1987; Knights, et al., 1993; Redway,et al., 1994). In 2010, Anna Snelling and colleagues at the University of Bradford (UK) also showed that drying with a blow dryer can recontaminate hands and rubbing with paper towel was the most effective method to reduce pathogens.
Handwashing and food service food safety guru Pete Snyder at the St. Paul-based Hospitality Institute of Technology and Management summarized key aspects of handwashing and drying . Pete says that after hands are washed and rinsed, they must be thoroughly dried and cites data that shows 1-2 log reduction of pathogens from drying. Water and soap loosen the attachment of pathogen to hands. A rinse step dilutes what has been loosened but drying (and the friction associated) is the next step that matters – and the bugs have to go somewhere; I’d rather have paper towel instead of shit bacteria blown all over my pants.
Coates, D., D. N. Hutchinson, and F. J. Bolton. 1987. Survival of thermophilic campylobacter on fingertips and their elimination by washing and disinfection. Epidem. Inf. 99:265-274.
Knights, B., C. Evans, S. Barrass, and B. McHardy. 1993. Hand drying – A survey of efficiency and hygiene. The Applied Ecology Research Group, University of Westminster. London, UK.
Redway, K., B. Knights, Z. Bozoky, A. Theobald, and S.Hardcastle. 1994. Hand drying: A study of bacterial types associated with different hand drying methods and with hot air dryers. Applied Ecology Research Group, University of Westminster. London, UK. 14. Brodie, J. 1965. Hand hygiene. Scot. Med. J. 10:1:115-125.
Thanks to this mutation – which was not solely responsible for the leap out of single-cellular life, but without which you, your dog and every creature large enough to be seen without a microscope might not be around – cells were able to communicate with one another and work together.
And, incredibly in the world of evolutionary biology, all it took was one tiny tweak. One gene, and complex life as we know it was born.
“It was a shock,” co-author Ken Prehoda, a biochemist at the University of Oregon, told The Washington Post.
“If you asked anyone on our team if they thought one mutation was going to be responsible for this, they would have said it doesn’t seem possible.”
The discovery was made thanks to choanoflagellates – tiny balloon-shaped creatures that are our closest living unicellular cousins – and a cool bit of evolutionary time travel known as ancestral protein reconstruction, which allows scientists to resurrect the genomes of long-dead creatures based on their modern descendants’ DNA.
In this case, the reconstruction took Prehoda and his colleagues back some 600 million years (day 3 on the religious time clock?), when ancient beings no bigger than a single cell swam through vast shallow seas covering what are now continents. There’s pretty much no fossil record from this period – what kind of fossil could be left by something smaller than a pinhead? – so insights into life at that time rely on researchers’ imaginations and intense scrutiny of modern DNA.
For this, the choanoflagellates were perfect. They’re single-celled organisms, but they occasionally work together in groups, swimming into a cluster with their flagella (tails) pointing outward like the rays of a sun. At the most basic level, this coordination helps the choanoflagellates eat certain kinds of food. But it’s also an example of individual cells coming together to work as one unit, kind of like – hey! – a multicellular organism.
Prehoda and his colleagues began to look into what genes could be responsible for allowing the choanoflagellates to work together.
According to News One, over a ton of plastic carrots stuffed with pot, mixed in with a shipment of real carrots were seized by U.S. customs.
U.S. Customs and Border Protection came across $500,000 worth of marijuana disguised as carrots during a traffic stop at the Texas-Mexico border near the Gulf of Mexico.
According to NBCDFW, the discovery occurred last Sunday when agents noticed something peculiar about the tractor-trailer. After a detailed search, over a ton (3,000 lbs) of carrot-shaped packages were found mixed in with the real vegetable. Officials noted the marijuana hidden inside them held a street value of approximately $499,000.
“Once again, drug smuggling organizations have demonstrated their creativity in attempting to smuggle large quantities of narcotics across the U.S./Mexico border,” said Port Director Efrain Solis Jr., of the Hidalgo/Pharr/Anzalduas Port of Entry.
Not being a huge fan of deli meat, I like to make my own sandwich-ready roasted turkey. About once a week I roast a boneless turkey breast (to 165F) with some wine, salt, sage and onions (below, exactly as shown).
According to the NZ Herald, I don’t fit the typical male Kiwi profile, where only 32 per cent of men cook, and are more likely to use semi-prepared foods.