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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

As the Carr Fire becomes the seventh most destructive wildfire in California's history, renowned chefs Guy Fieri and José Andrés are doing everything they can to help feed the evacuees and first responders."My team and I got involved. My son and his buddies, and a bunch of my buddies, loaded up the caravan from wine country and drove four hours up here," Fieri said."We are just working arm-in-arm with the Salvation Army, local chefs, residents and everybody helping out all of the evacuees."More than 12,300 firefighters are battling 15 wildfires burning across California. In total, these fires have burned more than 280,000 acres, and forced more than 44,000 residents to evacuate.The Carr Fire began on July 23 in Northern California, and on Saturday Fieri arrived in Redding, a city of almost 100,000 people where the fire swept through. Two days after Fieri got there, José Andrés' nonprofit, World Central Kitchen, joined him and fellow food first responders, Operation BBQ Relief."We hit the ground on Monday and started our meal operation today. Guy is heading to the Lake County Fire and we are taking over, and continue the efforts here in Redding," said Nate Mook, Executive Director for World Central Kitchen.With the help of Operation BBQ Relief, Fieri and his team were able to make over 1,000 meals twice a day, Mook said.BBQ Relief, whose main mission is to feed those affected by natural disasters in the United States, has around 30 volunteers and with World Central Kitchen's help it totals to 100 people on the ground to help feed those in need."We are planning to do 5,000 meals a day or more, depending on the need. We have the capacity and are prepared to cook 5,000 meals a day with no problem," Mook said.Fieri, alongside World Central Kitchen and BBQ Relief, are able to plan where help is needed the most by working with the Red Cross and the Salvation Army, who oversee the incident response.That way they can travel across the state to help everyone affected by the multiple wildfires."It's unbelievable to see what folks are going through, but it's even more unbelievable just how great this community is, and [to see] all these folks that have come together," Fieri said.Andrés is not in California, but he has been monitoring the situation and will fly in if needed."We got six chefs in Redding. Depending on the need we will bring more chefs and volunteers. We don't know what the next four days will look like, so he will be paying close attention," Mook said.Andrés recently left Guatemala, where he and his team were able to make more than 325,000 meals for those?affected by the volcano eruption last month.Mook said that even though the numbers can look a bit overwhelming, the volunteers get inspiration and passion to help those in need from all the support they receive from the communities."At the end of the day you just have to start somewhere, and just start cooking, cooking until everyone is fed," Mook said.As for Fieri, he takes pride in all the folks who drop everything just to help."We're in tough times ... with all of the things going on, you take a moment like this and you really see America is made of a lot of great people coming together," Fieri said. 3252

BALTIMORE - Food safety experts are warning parents to be mindful when packing perishables like sandwiches and yogurts in your child's lunch.Tanya Brown with the United States Department of Agriculture (USDA) said you're looking at a two-hour window before those brown bag lunches become breeding grounds for bacteria.“You should not put perishable items like bologna sandwiches, turkey sandwiches, cheese or yogurt in a brown paper bag and send a child to school with it,” Brown said.Foods can hit the "danger zone," or temperatures between 40-140 degrees Fahrenheit, when it’s left out of refrigeration over two hours. After four hours, the food item should be tossed.“You want to make sure you put them in an insulated lunch bag with at least two cold sources and those two cold sources could be a frozen water bottle or frozen juice packs or gel packs in there. So, you want to put those perishable items in there and make sure the child does not open the bag and keep opening and closing the bag before lunchtime,” said Brown.If you're sending them with something hot, use a thermos, and warm it up first.“The best way to prepare it is to pour boiling hot water into the thermos first, then discard the hot water and then put the hot soup or stew in there. Make sure it's at 165 degrees Fahrenheit,” Brown said.However, the leading cause of sickness is poor hand washing. Brown said this is an easy problem to solve:“Oftentimes, children don't get an opportunity to wash their hands before they go to lunch and just to trigger their memory put a moist toilette in there or some hand sanitizer to remind them before they start to eat their lunch,” she said.Click here for more information on the danger zone and safe handling of food. 1751

Attorneys representing the state of Missouri announced Monday they will drop a felony invasion of privacy charge against Gov. Eric Greitens, after the attorney prosecuting the case was named as a witness in the trial.However, the decision might only mark a temporary victory for Greitens. Prosecutors said they plan to name either a special prosecutor or one of St. Louis Circuit Attorney Kim Gardner's assistants to refile the charge and move forward with the case. 474

As our country works to rebound, companies are managing the pressure of keeping workplaces safe.Employers are taking precautions ahead of Thanksgiving with concerns about the coronavirus spreading over the holiday.Companies are doing everything from issuing memos, reminding workers about the public health guidance on gatherings and travel, to asking workers to sign pledges they'll keep gatherings small.But there are limits to how much say your boss has on what you're doing outside of work.“They are allowed to inquire about what their travel plans might be, what their off-duty conduct might be and they can ask employees to disclose that information,” said Christine Lamb, an employment attorney with Fortis Law Partners.Lamb says many states prevent employers from discriminating against workers who are doing things outside of work that are lawful.But if you aren't following policies your work put in place for COVID-19, they can ask you to go through some type of coaching or counseling.Lamb advises companies against checking in on their workers on social media.“You might have an employee who is at a gathering of 50 people and they're not posting anything on social media. The employer might not know what's going on and another employee that posts a photograph of them with 10 people on social media, there's just a risk of that unequal application of the rules,” said Lamb.She says one thing employers should be thinking about now is what does next week look like for the company post-Thanksgiving. That includes having a plan for people to work from home if that's possible.One drug maker told the Wall Street Journal that it's offering workers a paid 2-week quarantine if they need it after the holiday, where they'll be expected to work from home. 1773