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There's a new Facebook hoax going around — and it's targeting your inbox."We’ve heard that some people are seeing posts or messages about accounts being cloned on Facebook. It takes the form of a 'chain mail' type of notice," a Facebook official said.Here's what happens: you receive a message from an existing Facebook friend telling you they've received a friend request from you. Then it says to check your account and instructs you to forward the message to all your friends.But users are following these actions without actually checking if they have a duplicate profile and it's leading to a lot of confusion, a Louisiana official said.The message reads: 678

Thomson International issued a voluntary recall Saturday for thousands of pounds of onions due to possible salmonella contamination.The recall includes red, yellow, white and sweet yellow varieties.The recall came a day after the CDC issued a food safety alert for onions produced by the company after nearly 400 people from 34 states had been sickened with salmonella. Fifty-nine of those who were sickened were hospitalized.According to the CDC's food alert, red onions are most likely the cause of the outbreak, but because of the way the onions are grown and harvested, other types may have been contaminated.According to the FDA, the onions were sold in mesh sacks as small as two pounds and in cartons as large as 50 pounds. They were shipped to grocery stores in all 50 states and Canada on May 1, and were sold under a variety of brand names.The CDC recommends throwing away all onions from Thomson International or its associated brands. If it's unclear who grew the onions, the CDC also recommends throwing them away.The agency also recommends cleaning and sanitizing any surfaces that may have come into contact with the onions, including countertops, refrigerator drawers, knives and cutting boards.Restaurant goers should also ask where establishments got their onions, and not order any meals with onions if it's unclear where they were produced.Salmonella usually presents with fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. People older than 65 and younger than 5 are more likely to suffer severe illness.The onions were sold under the following brand names: Thomson Premium, TLC Thomson International, Tender Loving Care, El Competitor, Hartley’s Best, Onions 52, Majestic, Imperial Fresh, Kroger, Utah Onions and Food Lion. 1778

There were more reported coronavirus infections in the United States on Friday than at any other time during the pandemic, according to an analysis of state-level data by the New York Times.There were 82,000 confirmed COVID-19 infections in the US as the virus swamps areas of the Northern Plains and Upper Midwest. The previous peak of coronavirus cases was 76,000 in a single day set in July.The chief concern of public health officials is the burden on hospitals. While the survival rate of COVID-19 has likely improved since the spring, many of those surviving coronavirus infections are requiring significant stays in the hospital. The New York Times reports that COVID-19 hospitalizations are up 40% in the past month. A risk assessment map compiled by researchers at Harvard lists 21 states in the “red.” States in the red are encouraged to implement economic shutdowns and similar regulations in an effort to limit the spread of the virus.On a per capita basis, North Dakota, South Dakota, Wisconsin, Montana and Idaho are seeing the most prolific spread of the virus. The West Coast, Hawaii, New York and parts of New England have the lowest spread of the virus with fewer than 10 new cases per day per 100,000 people. 1235

There have been a number of deadly bridge collapses through the years, some due to structural deficiencies and others in collisions or accidents. Here's a look back at the 10 deadliest incidents in the last half century. 228

Things are sizzling in the back of this food truck as burgers are served with a side of bravado.Mike Schuster and Dominic Maldonado have been in the food truck game for almost seven years, and in that time the industry has boomed.“When we first hit the road, I think there were maybe 230 licensed food trucks in all of Denver. I think now it’s over 500,” said Schuster.Doubled in Denver and nearly doubled across the US.According to the US Census, in 2013 there were almost 3,300 food trucks in the US. That number grew to just under 6,000 in 2018. Sales have risen from 0 million in 2012 to .2 billion in 2017.“We’ve seen it, we’ve seen it in front of office buildings, we see it in the downtown core. And I’m not just talking because of COVID, I’m talking a natural business marker, alive and well within the hospitality and restaurant industry,” said Steve Chucri, the president of the Arizona Restaurant Association He says food trucks are here to stay in his state as well.“I think they’ll always have their place and their spot in the industry," Chucri said.A unique opportunity that food trucks have, they are a to-go business and most social distance guidelines during the pandemic don’t hold them back in the same way they do sit down restaurants.But that doesn’t mean the industry is not facing its own challenges.“Back when April hit and everything shut down, it was about a month and a half straight for us of just wedding cancelations, graduation party cancelations, party after party everyday,” Schuster said.“Food trucks depending on those office buildings to have people pouring out at 12 noon everyday and going to a food truck and buying. So, they’ve got to be hurting just like all of us are,” said Chucri.But with challenges come opportunity so Maldonado and Schuster got to work and got creative.“We started going after some of the business to serve some of the front line workers during the pandemic so we started serving some of the workers at King Soopers who were working their butts off through the whole thing. We fed some the Aurora 911 services, the ambulance services because they were working their butts off. We started doing hospital servings. We found a way to find where people were hungry, working still, needed to eat, and just didn’t have a lot of viable options,” said Schuster.Getting creative to get by. Just like a lot of us over the last several months.One thing that doesn’t change, wherever Maldonado and Schuster serve food, they serve it with heart.“When people come back to the truck for seconds and thirds, because they just want to try every flavor of slider we have, even when they’re stuffed. Even just that, even when they don’t even say anything, you know that they love it and they see the smile on their face and it’s great,” said Schuster. 2809