A dedicated but hungry Pittsburgh Pirates fan who attempted to catch a foul ball during their game at PNC Park against the San Diego Padres wound up catching a face full of nachos, instead.
It appears as though the fan was so captivated by the idea of catching a foul ball hit by Pirates player, Jung Ho Kang, that he forgot he was already holding a beer and a plate of nachos.
Pirates announcers, Greg Brown and Bob Walk, eloquently described the catastrophic scene which played out as, "Nachos. Face full of nachos, cheese and salsa. Beer went flying. That is a classic."
Luckily, the graceful display of true American spirit was captured on camera and replayed in slow motion for all to enjoy.
After the nacho man recovered from his legendary attempt at partaking in sports, he was given a free clean T-shirt to change into, a baseball and a new plate of nachos.
The official Pirates Twitter account shared a photo of the man captioned, "We got you dude. Good effort."
On David Passafiume's natural homestead a hour north of Toronto, there's a team of many specialists who spread a characteristic pesticide to crops. They work verging on consistently, live on the homestead, and don't get paid: turns out honey bees are glad to do this work for nothing. Honey bees have constantly assumed an imperative part in horticulture as pollinators: The USDA assesses each third chomp of sustenance we eat profits by bumble bee fertilization. Be that as it may, a Canadian startup is enrolling honey bees to assist on the ranch recently. Honey bee Vector Technology, or BVT, has planned a framework that permits honey bees to stroll through a plate of a characteristic, mold-battling growth on out of the hive to fertilize blooms. The safe parasite really shields plants from contagious illnesses. The organization charges the innovation as a financially savvy, naturally well disposed other option to manufactured fungicides. As more individuals begin paying consideration on the chemicals splashed on their sustenances, producers are searching for new answers for ensure their yields. However, can honey bees truly benefit starting an occupation as pesticide sprayers? “It works. It’s been night and day, honestly,” farmer Passafiume told me over the phone. He’s been using BVT’s system for seven years to protect his strawberry plants from gray mold, a nasty fungus that Passafiume said could wipe out as much as 60 percent of his crop during bad years. Since he started using BVT, he said the amount of gray mold on his strawberries is nearly zero. “We just don’t get it. It just doesn’t happen anymore,” he said. The founders of BVT aren’t the first to consider using bees to spread organic plant protectors, but they’re one of the first to take it to market. BVT has been testing out its technology for years on multiple different crops and recently opened a commercial production facility. Michael Collinson, the CEO of BVT, told me the system should be on the market in North America by late 2017. Internal studies Collinson sent to me showed that BVT’s technology protected strawberry plants from gray mold just as well as traditional pesticides, and actually resulted in a higher yield: more than double the number of strawberries were harvested from bee-treated plants than pesticide-treated ones. These results haven’t been published in a peer-reviewed journal, but the general concept behind the technology has been formally studied in the past. Still, there are a number of possible challenges to letting bumblebees dole out natural fungicides. “One challenge, of course, is ensuring that all or the majority of flowers are visited by bees,” said Patrick Byers, a regional horticulture specialist with the University of Missouri Extension who is an expert in plant pathology. “You’re also delivering a living organism in environmental conditions. These organisms are vulnerable to conditions—if it’s too hot, or too cold, or too dry. You need a way to make sure they arrive to the flower alive.” It’s also not clear if the technology could work on a large, industrial scale (Passafiume’s family farm grows just 8.5 acres of berries). Byers, who has no affiliation with BVT, told me he wouldn’t write the technology off and said it could prove to be a really innovative approach to fending off plant disease, but said there needs to be more research to prove the concept works. Otherwise, it might be hard to convince farmers to change their ways. But Collinson told me that’s what BVT is aiming to do right now: convince farmers that this technology not only works just as well as traditional pesticides, but can actually improve their crops and save money. Not worrying about gray mold means farmers can water their plants more readily. Allowing them to plump up and reducing the amount of pesticides saves money in products, equipment, and labor. Passafiume is already on board and said it’s only a matter of time until other farmers see the benefit. “There’s that mentality where if you’re not in the sprayer trying to control stuff, you don’t feel like you’ve done your bit. But I can’t imagine, with the results coming in, people won’t make the switch,” Passafiume said. “I’ve been stung a couple of times, but that’s the only downside.”
LONDON - It's been a long time since popcorn simply came in just sweet or salty flavours, but Marmite has just taken the flavour game to a whole new level.
As with most things Marmite, you will probably either love it or hate it, but the inquisitive person inside you will probably want to try the new edition from gourmet manufacturers Joe & Seph’s.
The joint venture between the popcorn brand and Britain's iconic product will be a sweet and savoury combination.
The new edition is available now.
IMAGE: MARMITE
It will include an "innovative, Willy Wonka-style flavour sequencing technique that unlocks different taste elements, one after the other as you crunch," Joe & Seph's say.
Other daring flavours from the popcorn makers include Gin and Tonic, Cheese on Toast and Madras Curry with Black Onion Seed and Lime.
Joe & Seph’s Marmite Popcornis available at Selfridges and Harvey Nichols or via Ocado, Lakeland, Firebox.com, Amazon, or QVC, and at joeandsephs.co.uk. It costs £2.99 for the larger pack and £0.99 for the smaller snack pack.
Case in point: Nike's new (and kinda awkward) shoe inspired by Starbucks just dropped.
In line with the saccharine Krispy Kreme shoes and the unforgettable chicken and waffle-themed sneaks, is a pair that pays homage to the Seattle caffeine supplier.
The new Nike SB Dunk Low Coffee Lovers go for $100. Supposedly it's perfect for literal coffee runs. (Sorry.)
IMAGE: PREMIER
The set includes both frothy brown and milky khaki colors to mimic the beautiful osmosis between black coffee and cream. The white and green leather trims are an homage to Starbucks' main colors.
Shoe collaborations and inspiration has been the theme of sneakers as of late, which culturally makes sense. In the sneaker world, which often cross-pollinates with streetwear, it's always been about taking big brands and flipping them for a mainstream audience. Case in point, Stussy's first apparel items: interlocking S's, which mimicked Chanel's iconic C's.
We've seen this in the high fashion world do the opposite. Brands like Moschino take mass market items like McDonald's fries and flip them into couture.
IMAGE: MOSCHINO
It's fitting that sneakers would follow suit.
Expect to see even more outlandish partnerships, collaborations and "inspirations" like these, in stores near you.
The limited-edition line of Nike-Starbucks shoes sells at Premier for as much as 20 Venti-sized lattes. Get it now before the beans run out.
They may already be king of the burgers, but now, Burger King has become king of the spa treatments as well.
A Burger King in Helsinki, Finland was tired of their restaurant's elementary aesthetic and wanted to make the atmosphere more sophisticated. But instead of adding some colorful flowers or cloth napkins, they decided to go full Helsinki, Finland. On the ground floor of the restaurant, they built a shining, questionably hygienic, 15-person sauna.
"A 15-person sauna area is perfect for a group of friends for social gatherings or work, venue for the birthday party, or even the organization of the show studio," the Burger King Finland websiteexplains.
Mmmm. Who doesn't want to eat reheated cow sludge among strangers in a warm pool?
The restaurant also added a smaller, 10-person spa, complete with a 48-inch flat screen TV. Each room comes complete with red and blue benches, and the brand's slogan, "Home of the Whopper," displayed proudly on the wall. Customers will be able to eat and drink their favorite fats from the comfort of a warm bench.
There is one spa for every three people in Finland.
Whereas other fast food restaurants are trying to modernize by offering healthier options, this Burger King chose a different route. A hot claustrophobic room full of strangers and sweet wafts of ground beef, tickling your nose.
Use of the sauna space will cost visitors €250 ($283 USD) for three hours. It may seem like a steep price, but just think of all the sweaty fries you can enjoy in that amount of time.
For people with gluten allergies or celiac disease, the idea of eating out in restaurants can be terrifying. It typically involves scrutinizing menus and food labels, interrogating waiters, or having to bring their own meals wherever they go.
But now, a discreet new device, small enough to fit into a pocket or purse, could make eating out an easier and safer experience for gluten-sensitive people.
Manufactured by San Francisco-based startup 6SensorLabs, the portable gluten-testing device, called Nima, can test food for the presence of gluten, providing results within minutes and reducing people's food anxiety. The device could also provide greater social freedom, making meals more enjoyable, said 6SensorLabs co-founder and Chief Technology Officer Scott Sundvor.
It is not intended for medical or diagnostic use.
"A lot of people who have food issues get very stressed when they're eating out, and they avoid eating out altogether," Sundvor told Live Science. "Our product will really enable them to start going out again and start being more open in social settings."
An estimated one in 133 Americans, or about 1 percent of the population, is affected by celiac disease, an inherited autoimmune disease in which eating gluten can cause severe damage to the small intestine, according to the organization Beyond Celiac. There are currently no treatments or cures for celiac disease — except eating a diet without any gluten, which is a protein found in wheat, rye and barley.
Using the Nima device, individuals can make sure their food is gluten-free by placing a tiny piece of their meal inside a disposable capsule, twisting the cap shut and inserting the capsule into the Nima's main sensor unit. Within 2 to 3 minutes, Nima will let users know if the food is safe to eat by displaying a smiley face on the screen if there is no gluten, or a frown if the result is positive for the protein, the company said.
This portable gluten tester from 6SensorLabs can detect if a food has 20 parts per million or more of gluten.
IMAGE: 6SENSORLABS
The device can test a range of foods, from soups and sauces to more solid items like baked and fried goods, Sundvor said. Using a combination of a chemical and mechanical process, the Nima grinds down any chunky bits, dissolving the food in a proprietary blend of enzymes and antibodies that zero in on any gluten in the mix. And Sundvor said those antibodies can detect levels of gluten as low as 20 parts per million, the FDA limit for the maximum level of gluten considered acceptable in foods that are labeled gluten-free.
But the Nima itself is not an FDA-approved device. It is not intended for medical or diagnostic use, the company said. Instead, the Nima is marketed as a tool for getting more information about food when eating out, Sundvor said.
"We're selling this as a device that can give another layer of data," Sundvor told Live Science. "This isn’t something that will help people treat their disease or diagnose gluten-sensitivity, and that's why we don't need FDA approval for the device."
The Nima offers a portable alternative to current clunky, time-consuming food-testing kits on the market, Sundvor said. The device is 99.5 percent accurate, he said. That number is based on about 2,000 tests comparing the Nima's sensitivity to gluten in various foods to that of other consumer gluten tests currently on the market.
Nima's results have also been validated by two different external labs: Bia Diagnostics and BioAssay Systems. And Sundvor said his company is making sure to get the device tested even more thoroughly by a third party before making the sensor available to the public later this year.
There are still some challenges, though. Most importantly, the Nima can't guarantee that an entire meal will be free of gluten, because the tests only the portion of the meal that users place in their device, Sundvor said. If there is gluten in the salad dressing on the side of a meal, for example, and not in the crusted Parmesan chicken, the device could give a false negative if the chicken is the only part of the meal tested.
The Nima avoids cross-contamination inside the device itself by using disposable capsules. This design also allows for potential expansion into capsules for other allergies later on, with the development of dairy and peanut allergy-testing capsules already underway, Sundvor said.
Currently, users can pre-order a starter kit online, which consists of the main Nima sensor unit and three capsules, selling for $199. Refill packs of 12 capsules each will also be available on a subscription basis for $47.95 during the pre-sale. Once the device is available, in mid-2016, the company will also have a Nima app, in which users can log results and share their experiences at different restaurants, testing different foods, Sundvor said.
"This is going to have a really big impact on people," he added. "It will bring more transparency to food in general and help people with their dietary issues."
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This article originally published at LiveScience here
Aptly named Anti-AGin, the gin is distilled with ingestible collagen and "age-defying" botanicals. Collagen levels dwindle as we grow older, causing wrinkles and a loss of firmness in skin.
Dining on collagen — the protein that holds your whole body together — is nothing new, however. In Japan, a burgeoning number of "beauty restaurants" have long been serving food containing chunks of collagen, and supermarkets have been responding to growing demand for collagen-rich foods, such as sweets and noodles.
The gin — commissioned by Warner Leisure Hotels — was created by food and drink alchemists Bompas & Parr.
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