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A woman whose dog was killed by a questionable service dog is now taking action against its owner.Christine Haddow rescued a black, miniature poodle she named Nick. During one walk on a park path in western Colorado, Haddow and Nick encountered a great Dane."Massive. He was massive," Haddow recalls.She tried walking past the big dog and its owner, when all of a sudden, the great Dane lunged toward the miniature poodle.“The great Dane attacked him from behind and started shaking him like he was a rag doll, and he was screaming,” says Haddow. “I kicked the great Dane in the head, and he dropped Nick."The injuries were too much for the miniature poodle, who had to be put down.Haddow later learned the great Dane’s owner claimed the dog was a service dog. The owner of the great Dane showed animal control investigators a service dog certificate she got online. However, the online application never claimed the dog had been trained. 946

According to multiple media outlets, steakhouse chain Sizzler has filed for bankruptcy amid the pandemic.CNN reported the California-based chain filed for chapter 11 bankruptcy protection, which only covers 14 company-owned restaurants, not its international locations or more than 90 franchised restaurants in the US.According to Business Insider, the restaurant filed for bankruptcy due to closing its indoor dining and declining sales.The Wall Street Journal reported that Sizzler USA CEO Chris Perkins also blamed the landlords refusing to abate rent due to an economic impact due to the coronavirus.Sizzler was founded in 1958 and once was one of the casual restaurant chains in the US. 699

ALPINE (CNS) - San Diego County will open an erosion control center in Alpine tomorrow to help businesses and homeowners prevent debris flows in the areas burned by the Valley Fire.The center, at 2914 Tavern Road, will offer free sandbags, fiber rolls and other items to help residents stabilize properties before rains arrive. and potentially trigger mudslides and debris flows, county officials said.Starting Thursday, the center will be open to business and property owners from 8 a.m. to 4 p.m. daily Monday through Saturday, and from 9 a.m. to 2 p.m. on Sundays. Appointments are not required this weekend, but will be required starting on Monday.Residents and business owners can schedule an appointment to pick up erosion control materials by calling the county's stormwater hotline at 888-846-0800.Staff will be available to advise on how to protect properties, homes, garages, sheds and other structures. Staff can also visually inspect properties and offer information on best practices to protect structures.As of Wednesday morning, the Valley Fire remained at 17,665 acres and was 90% contained, according to a Cleveland National Forest incident page.The conflagration, which broke out early on the afternoon of Sept. 5 off Spirit Trail and Carveacre Road in Japatul Valley, ultimately destroyed 30 residences and 31 outbuildings, damaged 11 other structures and left three firefighters injured, according to Cal Fire. 1438

AGOURA HILLS, Calif. (KGTV) – Residents in the burn areas from the Woolsey and Holy fires are being told to prepare for the possibility of mudslides and debris flows as a storm moves into Southern California Wednesday, according to KABC. Mandatory evacuations have been issued for areas impacted by the Holy Fire. Those areas include: Amorose, Alberhill, Glen Ivy A, Glen Eden, Grace, Horsethief A, Laguna A, Matri, McVicker A, Rice, Withrow A. Mandatory evacuations ordered as of 3 p.m. in the Holy Fire area for Amorose, Alberhill, Glen Ivy A, Glen Eden, Grace, Horsethief A, Laguna A, Matri, McVicker A, Rice, Withrow A. People in these zones MUST GO NOW. Check https://t.co/q5Eos4UKT2 for evacuation zone details.— RivCoReady (@RivCoReady) November 28, 2018 770

Ahhh ... just thinking about why ice cream is so "addictive" brings with it cravings for the sweet frozen treat. Even as a nutritionist concerned with healthy eating, ice cream is one food I can't give up.Maybe it has something to do with the way the coldness hits my mouth on a hot summer day. Or the creaminess of every bite. Or the chunky chocolatey chips.Or maybe it's that the thought of ice cream evokes happy memories of special times shared with my family in Sag Harbor, New York, where enjoying ice cream after dinner while walking along a pier lined with boats is a weekly ritual.Whatever the reason, I know I'm not the only person that has regular cravings for ice cream. According to the International Dairy Foods Association, the average American consumes more than 23 pounds of ice cream per year. That's more calories than we'll ever want to know.It even shares one key resemblance to other addictions. According to one recent study, the more often we eat ice cream, the more of it we may need to satisfy the craving.But why?"When you get the answer to that, will you call me and let me know?" joked Steve Young, a consulting food chemist and microbiologist, and a former technical director at Dreyer's and Edy's Grand Ice Cream, who teaches courses on ice cream science and technology to the very people who make ice cream, including at Breyer's and Ben and Jerry's.According to Young, helping ice cream manufacturers produce ice cream with a high appeal for consumers "is the study of a lifetime." That's because it involves "a lot of applied chemistry and physics," he explained, along with "heavy doses of personal preferences." For example, Young notes, "I love coffee ... but if you put it in ice cream format, I can't stand it."As the co-author of "Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology," he knows a bit more about what goes into making decadent ice cream than he let on. Unsatisfied with Young's non-answer, I pushed until he finally offered me at least a hint at what makes ice cream so delectable. 2082

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