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EVERYBODY google “florida man” followed by your birthday (florida man august 22) and tell me what you get. mine is Florida Man tries to attack neighbor with tractor— swervin merv (@g_pratimaaa) March 19, 2019 220

Days after returning home from a Punta Cana vacation, Marie Trainer called out of work with a backache and nausea. Then her temperature spiked and dropped, sending her to a local Stark County, Ohio, emergency room in the early hours of May 11.When Trainer woke in a hospital bed nine days later, her hands and legs had been amputated.It took doctors seven days to discover Trainer incurred a severe infection, not from a "tropical" travel disease as they first suspected, but from her German shepherd's kisses.Trainer contracted a rare infection from the bacteria capnocytophaga canimorsus, probably when her German shepherd puppy, Taylor, licked an open cut.Dr. Margaret Kobe, the medical director of infectious disease at Aultman Hospital in Canton, Ohio, treated Trainer and described her as "delirious" when she entered the intensive care unit. Shortly after, she became unconscious. Her skin started changing rapidly to a purplish-red color, and then it progressed into gangrene. Trainer then developed a blood clot."It was difficult to identify, We're kind of the detectives. We went through all these diagnoses until we could narrow things down," Kobe said.The infection spread to the tip of her nose, ears, legs and face. "She didn't lose parts of her face. But her extremities is what she had to have surgery on," Kobe said.The family sought a second opinion, hoping to save Trainer's limbs. But doctors said the damage had already been done. Blood tests and cultures confirmed the diagnosis of capnocytophaga."That was a pretty hard pill for us to all swallow, to say she was fine a couple days ago on vacation and now she's actively getting worse by the minute and now her hands and feet aren't alive, like this doesn't happen, it's 2019," said Gina Premier, Trainer's step-daughter and a nurse at Aultman Hospital.Trainer has had eight surgeries so far and is working with doctors to be fitted for prostheses."This is off the scale, one of the worst cases we have seen in terms of how ill people become with infections," Kobe said. "She was close to death."A rare cause of illness in humansMarie Trainer says she knows her German shepherd puppy licked a slightly infected scratch. When the bacteria spread to humans, they do so through bites, scratches or other close contact with dogs and cats, according to the 2336

CHICAGO – According to the USDA, the average head of lettuce travels 1,500 miles from harvest to plate. That transport leaves a heavy carbon footprint as flavors in the produce also begin to degrade. While many have looked to vertical farming as an Eco-friendly alternative, high costs have been a challenge.But inside a warehouse on Chicago’s south side, one entrepreneur hopes to unlock the secret to the future of farming.For the last three years Jake Counne, the founder and CEO of Backyard Fresh Farms, has been pilot testing vertical farming using the principles of manufacturing.“Being able to have the crop come to the farmer instead of the farmer going to the crop,” said Counne. “That translated into huge efficiencies because we can start treating this like a manufacturing process instead of a farming process.”It’s a high-tech approach – implementing artificial intelligence, cameras and robotics that help to yield leafy, organic greens of high quality, while reducing waste and the time it takes to harvest. Some have called it Old McDonald meets Henry Ford. Large pallets of vegetables are run down conveyor belts under LED lights.“The system will be cuing up trays to the harvester based on where the plants are in their life-cycle,” explains Counne.It’s the automation and assembly line he says that makes this vertical farming model unique. Artificial intelligence algorithms and cameras monitor the growth of the crops. Lead research and development scientist Jonathan Weekley explains how the cameras work. “They’re capturing live images, they’re doing live image analysis,” he said. “They’re also collecting energy use data so we can monitor how much energy our lights are using.”“So, what essentially happens is the plant itself is becoming the sensor that controls its own environment,” Counne added. Another factor that makes the process different is scaleability. Right now, Backyard Fresh Farms can grow 100 different varieties of vegetables with an eye on expansion.“There’s really no end to type of varieties we can grow and specifically in the leafy greens,” said Counne. “I mean flavors that explode in your mouth.”And it’s becoming big business. The global vertical farming market valued at .2 billion last year is projected to grow to nearly billion by 2026.Daniel Huebschmann, Corporate Executive Chef at Gibson’s Restaurant Group, says the quality of Backyard’s produce is of an extremely high quality. “We’ve talked about freshness, but the flavors are intense,” he says. “It’s just delivering an unbelievably sweet, tender product.”Counne says he has nine patents pending for the hardware and software system he and his team have developed in the 2,000 square foot space. But, he says the ultimate goal is to have the product make its way to grocery shelves nationwide. “The vision is really to build 100 square foot facilities near the major population centers to be able to provide amazing, delicious greens that were grown sustainably,” he said. If he succeeds where others have failed, his high-tech plan could get him a slice of the billion U.S. produce market. At the same time, he hopes to bring sustainable, fresh vegetables to a table near you. 3212

Eating even a moderate amount of red or processed meat is linked with an increased risk of colorectal (bowel) cancer, according to a 144

Confirmed cases of the novel coronavirus in the United States have soared above 46,000 as of Monday morning, as the number of deaths linked to the disease continues to rise above 600.According to a database kept by 227