I’ve encountered vomit in public a few times.
A few weeks ago a fellow food safety nerd and I sat on a Seattle train and watched a woman 20 ft away yack on the floor while her partner consoled her. My friend and I figured that we’d get noro just by being there (we didn’t).
A few years ago my son threw up on a flight which led to a fascinating approach by Delta Airlines involving plastic bags to contain the risk and coffee pods to manage the smell.
According to BBC, a Rynair passenger was forced to sit next to a vomit pile on a flight from Gatwick to London this week.
A 24-year-old was forced to sit in the same aisle as vomit left by a previous passenger on a Ryanair flight from Gatwick to Dublin on Sunday.
Noel O’Hare noticed the smell and mess as soon as he sat down with his friends on the hour and a half flight.
He told Newsbeat the “unsightly mess” was on the ground mixed in with a bag and tissues.
Ryanair cabin staff told him that because Gatwick isn’t their base and their cleaners are in Dublin, it couldn’t be cleaned up until they arrived back in Ireland.
Spray and aerosolization of vomit particles makes being in that adjacent seat particularly fun.
Tonight’s challenge was to cook a meal for 100 employees in a closed Target super store in the middle of the night. Because of the improvised cooking setting, the chefs were forced to set up their kitchens, find their ingredients, and prepare to serve the employees and judges within a 3 hour time limit. Some concentrated on table linens, some on flavors, but there was a frightening absence of handwashing. Granted, many of the chefs opted to make soup, which in theory should allow for thorough cooking of all ingredients. But what about any fancy garnish and fresh salad that ends up on the plate?
He then topped his finished pork with some freshly sliced apple and green chili slaw before serving. His concern? "It’s not the prettiest dish in the world. I know that. But I’m ready to defend my dish if I have to. I think it’s tasty."