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It seems like common sense, but many Americans do it. Although remote start technology has grown, thousands of cars were stolen in 2018 due to people leaving their car unattended to warm up during the winter. One insurance group is reminding Americans not to leave their cars running unattended.According to National Insurance Crime Bureau, 81,911 vehicles were stolen with the keys or fobs left in them in 2018. "We always warn consumers about the dangers of leaving a vehicle unlocked and not taking the fob or key with them, but leaving the car running with a key or fob in the vehicle is a prime target for an opportunistic thief," said NICB Chief Operating Officer Jim Schweitzer.The NICB also reminded drivers that in many states and municipalities, leaving a car with the key in the ignition and running could be against the law. For instance, in Ohio, it is a minor misdemeanor punishable by a 0 fine to leave a car running unattended on public property (such as the side of the road). In Colorado, the crime is a class B traffic infraction, punishable with a fine of up to 0. The NICB offered the following tips: Lock the vehicle, set the alarm, and take all keys or fobs.Do not leave the garage door opener in the vehicle.Take a picture of your registration on your cell phone, and do not leave the registration or other papers with personal information in the vehicle.Never leave a car unlocked and running to warm it up or while stopping for a quick cup of coffee. It only takes a moment for the opportunistic thief to jump inside and drive off. 1575

If you're in the Arby's of the Month Club, you've made it: Others want in, but it's sold out.The monthly subscription box is filled with branded items such as a hat and scarf with the Arby's logo. It doesn't contain food. And somehow, the restaurant chain got lots of people to be interested and make the purchase.Basically, fans are getting merch they didn't even know they wanted.The cost for the subscription box service is for six months. 459

Just received a card in the mail from Utah congratulating me on my pregnancy with over 0 dollars worth of gift cards..... 1) thank god my dad didn’t open it 2) I’m not pregnant 3) do I buy the pregnancy pillow anyways?— Amanda Gallo ? (@amandagalloo) 266

In the heart of Silicon Valley, people are keeping a pulse on a new product, as techies transition to foodiesAt Vina Enoteca, a restaurant located a few blocks from Stanford University, staff serve up new plant-based proteins.“We had a spike on the pizza with Impossible Meat,” says owner Rocco Scordella.Scordella put products created by the company Impossible Foods on his menu a few years ago. Now, they account for 20 percent of his pizza sales.“I think it’s as close as it can get,” Scordella says. “That’s why I think when a lot of meat eaters taste it they’re like, ‘Oh, wow. This is close to real meat.'"That’s the idea behind Impossible Foods, one of the top plant-based protein companies in the country. The company gave us an all-access inside look at their lab, showing us the science of turning plants into meaty-tasting patties.“The Impossible Burger is made of actually just four really simple categories of ingredients,” Laura Kliman, Impossible Foods senior flavor scientist, says. “We have proteins, our nutrients which generate flavor; we have our binders and we have fat.” They also use the blood red liquid hemoglobin.“Heme is what makes meat taste like meat,” Kliman explains. “It’s an iron containing molecule that is found in every living plant and animal and is essential for life.”This food tech startup was founded by a Stanford University biochemistry professor and a team of scientists back in 2011. After studying meat at the molecular level, they launched Impossible Burger 2.0 in 2014 and the sales have skyrocketed“Since then, we have grown from about 5,000 restaurants in January 2019 to now more than 9,000 restaurants that are serving the Impossible Burger,” Rachel Konrad, Impossible Foods chief communications officer.Those restaurants include some of the biggest fast food franchises in the world.“Just in the past six weeks, you’ve seen Burger King and Little Caesars jump on this trend,” Konrad says. “They’re both rolling out the Impossible Burger and the Impossible Sausage."Impossible Foods hopes to increase that demand by launching in grocery stores later this year.With a starting price point on par with grassfed beef and going down from there.“If we want to make a product that is affordable for many, we need to be using ingredients that are really part of the food chain now,” says David Lipman, Impossible Foods chief science officer.Lipman claims his team’s plant-based foods are better for your health and the environment.“Animal-based agriculture has been possibly the most damaging thing we are doing to the planet,” he says. “We can get the ingredients we need just from the earth at a 20th the amount of space and land, much lower water usage. So, we want to cut out that middle man and make the use of animals and agriculture no longer needed.”Cattle rancher Joe Morris, however, disagrees with those claims. “First of all, they haven’t been around really to understand if that’s true or not,” he says. “Whereas actually beef has been around since people have been people.”Morris’ family’s business T.O. Cattle Company is one of California’s oldest beef companies, dating back to the Gold Rush era. He believes in tradition over technology.“The people that are doing plant-based proteins are doing it with good intentions,” he says. “But there’s a failure to understand the ecology of just ecology and they really don’t know much about agriculture.”Instead, Morris says whatever damage caused by animal agriculture has to be healed by holistic animal agriculture.“The animals are incredible creatures and they do amazing work," he says. "And the results of their work is biodiversity beauty water in the ground. The plant-based proteins, there’s no romance, there’s no beauty there.”When it comes to customers, however, beauty is in the eye of the beholder. “It’s good,” says a man who bought an Impossible Burger from Burger King. “I could hardly tell it wasn’t a regular beef patty.”This customer also tells us that he added bacon to his plant-based protein patty. 4039

Imagine knowing you have pancreatic cancer and your doctor is unwilling to tell you how bad it is because they’re uncomfortable.That’s the situation Dr. Ron Naito, a now-retired physician, found himself in this past August.“It’s never an easy task to tell someone they have a terminal illness. How can it be?” Naito says, sitting on a couch in his home in Portland, Oregon. “I mean it brings your own mortality into the picture for one thing.”Naito has stage 4 pancreatic cancer, and as a doctor himself, he knows full well what that means. It can mean a person only has months to live.“Of all the major cancers, the one with most dire of all prognoses is probably pancreatic,” Naito explains. “Particularly what I have, which is stage 4. And I don’t think he felt comfortable telling me or discussing it.”Not only was one specialist unwilling to discuss the severity of his illness, but Naito found out about the size of his tumor from a second specialist in a less than optimal way, as well. He overheard the doctor talking to a medical student just outside his open exam room door.“They were walking this way and they said, ‘5 centimeters.’ He told the medical student. Then, they were walking the other way,” he recalls. “And I heard the words, ‘very bad,’ and I knew it was me, obviously. I know that pancreatic cancer if they exceed 3 centimeters, it’s a negative sign.”The doctor never did talk to him face to face about the precise size of his tumor.Naito says he didn’t think it was “very professional,” but even so, he has no anger toward his doctors. Instead he says it highlights how easy it is for a doctor to be careless.“They’re not uncaring. It’s just that they don’t have any experience or training. Nobody’s there to guide them,” Naito says. “And there’s no book on this. I mean you can’t go to the medical school library and check out a book on how can you deliver a dire diagnosis to patients. That book does not exist. I don’t think.”That’s why Naito not only choosing to speak out in the months he has left--despite his weakness--but it’s also why he’s given Oregon Health and Science University’s Center for Ethics in Healthcare a grant so people like Dr. Katie Stowers can teach the next generation how to better deliver news to someone who’s dying.“Unfortunately, Dr. Naito’s experience is not an anomaly,” Stowers says.Stowers is the inaugural “Ronald Naito Director of Serious Illness Education” at OHSU. Medical students under Stowers’ guidance must now pass a unique final exam, delivering grim news in mock scenarios.“It’s not that doctors don’t want to do better. It’s not that doctors are bad or inhumane, it’s that they just haven’t been taught how to do this the right way,” Stowers says.Naito, who has outlived his prognosis but estimates he may only have about six months left, says doing it the right way all comes down to one thing.“When you’re talking to your patient that has terminal illness, you have to realize your doctor and patient roles become a little bit blurred,” he says, fighting back tear. “Because, basically, you’re just two souls. You’re two human beings meeting at a very deep level. You’re in charge with giving this other person the most devastating news they will receive in their lifetime potentially.”It’s a very crucial moment, Naito says. 3314