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At Allan Hancock College’s Fire Academy, Battalion 146 recently went through some intense rescue scenarios.“Help a brother out. Come on,” shouted an instructor.The person responsible for training the future firefighters is academy coordinator Andy Densmore, who has been in this industry for almost four decades and is retiring at the end of this year.“There’s nothing you can do about it,” he said. “We have to make the change.”Changes due to COVID-19.Since the pandemic hit, academy class sizes have been cut by a third, cadets are screened before they enter the facilities, they socially distance themselves once they’re in and wear masks when they’re not in face pieces.“The nice part is we asked these kids for their commitment the first day that we meet them and we said, ‘there’s only one variable in this entire program and it’s you,’” Densmore said.As Densmore’s career comes to a close during this crisis, Camila Schafer, class president of Battalion 146, is just starting hers.“Whether it’s a pandemic, it’s a fire, it’s a surf rescue, we’ll answer that call,” she said.Schafer says instructors can control all aspects of a cadet’s day while on campus but once they leave the academy, however, cadets are committed to an individual responsibility.“On weekends, we’re studying. we’re hitting the books,” she said. “We’re making sure that we’re not out there putting our battalion in jeopardy and possibly getting this virus.”Employment of firefighters is projected to grow faster than the average for all occupations across the country, according to the Bureau of Labor Statistcs.While this fire academy is training with new challenges, Densmore believes smaller class sizes could make cadets like Schafer better prepared than firefighters of the past.“We don’t graduate mediocre,” he said. “Our standards are really, really high. And we exceed what the state requires." 1888

Authorities will begin distributing an experimental Ebola vaccine in Mbandaka, a major city in the Democratic Republic of Congo, on Monday to try to stop the spread of the deadly virus.Healthcare workers in Mbandaka, the capital of Equateur Province and home to 1.2 million people, will be the first to receive the vaccine, World Health Organization spokesman Tarik Ja?arevi? said.The confirmation of the first case in Mbandaka last week has raised concerns that the virus could spread faster than expected. So far, 26 people have died in the outbreak, according to the WHO.The vaccine, called rVSV-ZEBOV, will likely be distributed to some 8,000 to 10,000 people in its first phase, Peter Salama, deputy director-general of emergency preparedness and response at the WHO, said Friday.It will be given to people who have had contact with people infected with Ebola and contacts of those contacts, Salama said.Ebola is an incredibly contagious virus which causes the sudden onset of symptoms including fever, fatigue and muscle pain within two to 21 days after infection. Patients suffer vomiting, rash and diarrhea, impaired kidney and liver function -- and in some cases internal and external bleeding.An outbreak in 2014 in West Africa killed more than 11,000 people in months. 1287

At 102 years old, Bea Lumpkin hasn't missed voting in a presidential election in 80 years. And even though COVID-19 is putting older Americans at risk ahead of the 2020 election, Lumpkin would not be denied her right to vote.The retired Chicago teacher donned full personal protective equipment — including a hazmat hood and gloves — so she could deliver her ballot to a nearby mailbox."If Bea can do it, anyone can do it. Vote!" the Chicago Teacher's Union said in an Instagram post.Lumpkin said she hopes her vote inspires others to hit the polls this fall — whether by mail, early or in-person."That's why I had my grandson take a photo of me, because if I could come out at the age of 102 and face a pandemic [to vote], nobody should have an excuse," she said to "Good Morning America." "I think that in this election more than any other that I've taken part in, the only way we can answer it is for the people to come out and vote and stay active to a degree we've never seen before." 997

At Tivoli Brewing Company, canning beer has gone from celebratory to an almost sobering experience.“This sucks,” said Ethan Tsai, Tivoli brewery director.Tsai says Tivoli and other breweries across the country are suffering from an aluminum can shortage.“We don’t have enough cans, we’re not going to be able to sell enough beer,” he said. “This is going to be a financial pinch to a whole lot of people.”On a normal week, Tivoli would turn out almost 400 cases of beer. During the last few of weeks, however, they’re struggling to get out 100.“Sales is going to suffer,” Tsai said. “And if sales suffer, then our ability to survive is going to be jeopardized.”Experts say there are several reasons for this shortage in cans. More people are stocking up on beer in stores and taking it home during the COVID crisis and less customers are going out to bars and restaurants.Whatever the case, production of cans isn’t keeping up with the demand.“For the year 2020,” Tsai said, “Ball (Corporation) is estimating approximately 10 billion, that’s billion with a “B”, aluminum can shortage."Ball Corporation is one of the world’s leading aluminum can providers. It’s responding to the recent surge in demand for cans by expanding its operations and building two news production plants which they say should be completed by 2021.“It might mean that some brewers get less revenue and have to make more difficult choices,” said Bart Watson, chief economist with the Brewers Association, an organization representing thousands of craft breweries across the country.He says cans make up a majority of craft beer packaged sales and that this shortage of could cost companies money and employees their jobs.“It’s tough to see the small brewers, who put so much sweat equity into their businesses, be brought down by really something that not their fault,” Watson said. “First the pandemic and now these additional challenges like a shortage.”Back at the brewery, Tsai is trying to figure out how to logistically juggle this shortage of cans during a pandemic to make sure his staff still have jobs and that this brewery survives.“We are all in this together,” he said. “None of us benefit from just taprooms suddenly disappearing.” 2226

At least 92 people in 29 states have been infected with a strain of multidrug-resistant salmonella after coming into contact with a variety of raw chicken products, the U.S. Centers for Disease Control and Prevention said Wednesday. Twenty-one of the sick patients have been hospitalized, though no deaths have been reported.The source of the raw chicken is unclear from lab tests, and no single common supplier has been identified. The strain has shown up in samples from a variety of raw chicken products including pet food, chicken pieces, ground pieces and whole chickens. The bacteria have also been found in live chickens. The U.S. Department of Agriculture's Food Safety and Inspection Service is monitoring the outbreak, and the CDC's investigation is ongoing.This particular salmonella strain is resistant to multiple antibiotics, the most common form of treatment.People sick with this strain have experienced stomach pain, cramps, diarrhea and fever 12 to 72 hours after exposure to the bacteria.Most people infected with salmonella, the most frequent cause of foodborne illness, get better in four to seven days without treatment. Symptoms can be worse for people with underlying medical conditions, children under 5 and people older than 65, as they typically have weaker immune systems.The CDC says the outbreak started in January, and more people have tested positive for this strain through September.The patients live in California, Washington, Texas, Nebraska, Missouri, Minnesota, Illinois, Indiana, Michigan, Ohio, Kentucky, Tennessee, Alabama, Louisiana, Georgia, Florida, South Carolina, North Carolina, Virginia, Maryland, Delaware, Pennsylvania, New Jersey, New York, Connecticut, Rhode Island, Hawaii, Massachusetts and Maine.Keep in mind that poultry can spread germs any time you handle it, the CDC notes, so always wash your hands when handling raw meat or poultry. Don't wash chicken before you cook it, as doing so can spread germs to other surfaces. Wipe down surfaces that have come into contact with raw meat, and use a separate cutting board. Cook chicken to a temperature of 165 degrees Fahrenheit to kill harmful bacteria.Some people may like to feed their cats and dogs raw chicken, but the CDC recommends against it. Germs in the food can make your pets sick, and you can get sick handling it.If you keep chickens as pets, getting too friendly with your fowl is also not recommended. Costumes may look cute on cats and dogs, but the CDC suggests that you avoid dressing your chickens up or cuddling with them to keep from being exposed to these bacteria. 2600

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