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While there are still questions about whether trick-or-treating will happen in 2020 and how neighborhoods will make it possible, there is no question Americans like their Halloween candy.Sales of Halloween candy and chocolate at grocery stores are up 17 percent over 2019 so far this season, according to the National Confectioners Association. Total sales, including online purchases, is up 13 percent year-over-year.The National Confectioners Association, NCA, represents manufacturers and suppliers of sweet treats, gum, mints and chocolates.Their research showed chocolate is driving the increase. Halloween chocolate sales are up 25 percent over 2019 so far. The NCA released data over the summer showing chocolate was the treat of choice of Americans during the pandemic, with sales increasing five percent March through August over the same time period in 2019. Sales of premium chocolate during that time was up 12 percent year-over-year. Ferrara Candy, which makes Sweetarts, Nerds, Brach’s Candy Corn, Gobstoppers and more, said Halloween sales bring in about .5 billion in sales. In an interview with Axios, CEO Todd Siwak said their company learned a lot from the drop in sales for Easter. This was also the time many stores were closing because of lockdowns to stop the spread of the coronavirus. Even as shopping has picked up a little, they have made some changes.“As the frequency in-store is reduced by the shopper, so fewer trips but bigger baskets, we wanted to make sure we were there presenting the opportunity to consumers,” Siwak said. He added Ferrara Candy created more individually-wrapped confections and got product to stores earlier to extend the selling season.There are still about three weeks until Halloween, and the industry expects sales to increase. Siwak says about 60 percent of the sales for Halloween candy happen in the last few weeks before the holiday.The NCA data also suggested Americans are getting more excited for Halloween in 2020. They found 80 percent believe they will find creative and safe ways to celebrate this year. The response was just 63 percent in July. 2125

When it comes to eating healthy we tend to think about weight loss. But the impact on our blood pressure and cholesterol is just as important.Just ask a young woman who's survived not one, but two heart attacks. She talks about overcoming the odds, and how a heart-healthy diet is helping her fight back.In a small room, it's dinner time. But it's more than a love of food that's bringing these people together. It's a love and appreciation for life."So my name is Michelle," says one woman seated at the table. "I've had two heart attacks."Michelle Melvin and everyone at the table has had at least one close call with their hearts."What did you think when the doctor told you you'd had a heart attack?" The NOW's Kumasi Aaron asked Melvin. "It was disbelief," she responded.Melvin was 41, active and healthy overall when she felt a pain in her temples and her forearms went numb."But, did I ever think heart attack?" Melvin recalls. "No. I was 41 years old. That doesn't happen happen when you're 41." Her first thoughts? Her 8 and 10 year old sons.Melvin says, "It was just more of that sacredness of I can't, I can't die. With these babies at home still."She changed her diet and lifestyle but five years later, she had another heart attack."It wasn't supposed to happen again you know?" Melvin says. "You're not supposed to get it twice."Doctors diagnosed her with SCAD, a rare heart disease that mostly affects young women."The patients that it affects frequently are super healthy patients," says Kasier Permanente Cardiac Registered Nurse Amanda Bloom. "These are women who are out there doing marathons, they really take good care of themselves that's kind of what's so scary about it."Bloom started the support group. She wanted to make healthy eating a big part of it, because of its impact."It can really greatly reduce your risk of having another heart incident," Bloom says. "And for someone who hasn't had one it really reduces the risk of ever having one."Bloom prepares the dishes herself. Kale apple and pecan salad, and butternut squash and lentil soup. When it comes to eating heart healthy, Bloom says fruits, dark leafy greens and vegetables are key.For Melvin, the guidance she gets from Bloom about eating heart healthy is giving her important confidence."It kind of like jump starts," Melvin says. "It's like okay I can do this. I can go back and I can be strong again."Becoming stronger with each bite, for whatever life might bring.You can find more more healthy recipes from Kaiser Permanente here. If you want to try the heart healthy dishes Bloom made for her patients, the recipes are below:Kale, Apple and Pecan SaladIngredients:2 bunches laccinato Kale-tear into bite size pieces, remove ribs-Also called Dinosaur Kale2 apples, chopped into  bite size pieces.1 cup pecans, toasted, roughly chopped? cup dried Cranberries or datesScant lemon juiceDressing:? cup Dijon mustard? cup apple cider vinegar? cup honeyDirections:Place kale in a bowl and sprinkle with a pinch of salt. Drizzle with one teaspoon of olive oil. Massage kale for a couple minutes to tenderize.Sprinkle a little lemon juice over apples to keep them from browning.Mix together kale, apple, pecans, and cranberries.Toss with dressing and serve. Start with ? cup of dressing then add more as needed to taste. Butternut Squash and Lentil SoupIngredients:1?4 cup olive oil4 cloves garlic, finely chopped3 medium carrots, finely chopped2 stalks celery, finely chopped1 medium white onion, finely chopped1 tsp. ground cumin1 small butternut squash (about 1 lb.) peeled, seeded, and finely choppedKosher salt and freshly ground black pepper, to taste6 cups diluted low sodium veggie stock1 cup red lentilsFinely chopped parsley, for garnishYogurt sauce:? cup non-fat Greek yogurt? tsp smoked paprika2 TBSP of olive oilPepper, salt to tasteDirections:Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally, until slightly caramelized, 12–14 minutes. Stir in cumin, chile flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes. Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes. Let soup cool slightly, then, working in batches, purée soup until smooth. Stir paprika and 2 TBSP olive oil into yogurt to make sauce. Ladle soup into bowls and garnish with parsley and paprika.  Add a dollop of yogurt sauce and swirl in.  4532

When it comes to scaring us, Hollywood sure likes to have fun with spiders. But it's no fun when you have a real fear of them. So it's no surprise when it came time to see one in person, Cassandra Kidd was a bit nervous.  "Oh God I'm scared!" Kidd exclaimed.   She mustered up her strength to hold Rosie the tarantula. And after just a few seconds the fear was gone.  "It felt kind of like a ladybug but more gentle," Kidd says.    Kathleen Lewis peered over the wall as her grandson held Rosie.  "No I'm not as brave as my four-year-old grandson," Lewis says.  Fear kept her from holding the spider herself.  "Too many legs moving," Lewis says.When it comes to overcoming fears like Arachnophobia experts say educating yourself in an environment where you feel safe can make all the difference. The Spider Pavilion at Butterfly Pavilion is an example. Arachnids of all sizes hang out above.  A belief that spiders want to jump down on you is one of many misconceptions Mary Ann Colley, Vice President of Science and Conservation at Butterfly Pavilion, has heard about spiders.  "People are always saying, 'Oh, I am going to eat spiders in my sleep,'" Colley says. "That's not true."Another? The idea they want to bite you."Spiders really don't want to have anything to do with us," Colley says. "They want to do their own thing, they want to hunt for their food, create their webs."  Colley says only a small amount of spiders have a level of toxicity to actually hurt us. Butterfly Pavilion hopes sharing facts can help overcome fear."We want to be respectful of nature around us," Colley says. "So we always suggest to observe so just to take a look you can get close but you don't have to touch."  Seeing spiders in a new light. And facing your fear head on. 1850

When you go out to eat or visit the grocery store, you’ll probably spot an employee wiping down tables or spraying carts with disinfectant. These sanitizers can kill the novel coronavirus, but doctors warn some can also cause chemical burns and allergic reactions on your skin.“Depending on the strength of these disinfectants, they can cause damage to the skin. They can react like a burn would, which can appear with significant redness or swelling to the skin,” said Dr. Frederick Davis, who works in the emergency department at the Long Island Jewish Medical Center.One Florida family believes their baby got a chemical burn after sitting in a Walmart cart sprayed with disinfectant.Davis said alcohol, bleach and ammonia, often used in commercial sanitizers, can create that reaction.“A lot of these cases, unfortunately, happen because people think it’s a disinfectant, it kills bacteria and viruses, it’s safe to apply to the skin, but it definitely isn’t,” he said.Environmental Biology Professor at the University of Arizona Dr. Charles Gerba said commercial disinfectant can be harmful to skin until it dries completely.“You don’t want to put the child down in the seat if it’s wet with disinfectant,” warned Gerba.Parents should dry carts or any surface covered in disinfectant before letting kids touch them, but experts caution, disinfectants may not work properly if they cannot dry on their own.So, to keep your kids safe and kill the germs, Dr. Gerba recommends placing a towel down in the cart or using a baby wipe to remove harsh chemicals that can build up over time.“That’s one of my concerns,” said Gerba. “You keep adding these chemical disinfectants on every single day, they’re subject to misuse, like not drying enough, so you might get some exposure,” he said.Because of these dangers, Dr. Gerba is experimenting with a replacement for commercial grade sanitizers with a company called Allied Bioscience. It’s a spray coating that sticks to any surface, even touch screens, and kills bacteria and viruses for months at a time.“It’s the same principle as odor eater socks,” said Gerba. “The reason the socks didn’t smell is it killed the bacteria that caused the odors,” he explained.Michael Ruley is the CEO of Allied Bioscience and said he hopes this coating will make its way onto airplanes, into schools and grocery stores soon. “With this coating going down, it gets ahead of the threat and is proactive instead of reactive,” Ruley said.This new technology is still getting approved by the EPA, but studies show it can fight the coronavirus.“They killed the coronavirus pretty well, like 99 percent or more, within a few minutes sometimes,” Gerba said.This product needs to be applied once every 90 days to remain effective, which would lift much of the workload off employees to clean places.“That’s the whole goal is to get people back feeling comfortable in the environment and be able to go out and enjoy their environment,” said Ruley.But until the frequent sanitizing ends, Dr. Gerba warns just because a surface is clean, doesn’t mean it’s safe for you or your kids to touch. He said the best way to protect your skin is to immediately wash your hands after touching anything that’s been sanitized. 3243

While the teams on the field at Super Bowl LV are yet to be determined, the halftime performance has been decided: The Weeknd. 134