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Large parts of the US may experience record low temperatures as an Arctic blast sweeps across the Midwest and Northeast through the middle of next week.Nearly two-thirds of the country will be vulnerable to unseasonably cold temperatures."We are in a pattern where multiple waves of cold are moving in from Canada and impacting the Central and Eastern US," CNN meteorologist Taylor Ward said Thursday."One wave of cold came in late last week, another is moving in today and tomorrow, and the coldest blast by far moves in early next week."For much of the country east of the Rocky Mountains, the cold wave could mean temperatures 20-30 degrees below average.Cold-weather records could be brokenStarting Tuesday morning, record low temperatures are possible across Texas and Oklahoma, along with parts of the Ohio Valley.By Wednesday, there could be more than a dozen record lows in the Deep South and the Gulf Coast, Ward said.In parts of Mississippi and Alabama, highs aren't likely to rise out of the 30s Wednesday. For those areas, that's more than 10 degrees colder than usual even in mid-January.The cold temperatures have had unusual side effects in some places.In the Kansas City area, residents were saying they smelled an unusual odor.The National Weather Service in Kansas City 1300

In the heart of Silicon Valley, people are keeping a pulse on a new product, as techies transition to foodiesAt Vina Enoteca, a restaurant located a few blocks from Stanford University, staff serve up new plant-based proteins.“We had a spike on the pizza with Impossible Meat,” says owner Rocco Scordella.Scordella put products created by the company Impossible Foods on his menu a few years ago. Now, they account for 20 percent of his pizza sales.“I think it’s as close as it can get,” Scordella says. “That’s why I think when a lot of meat eaters taste it they’re like, ‘Oh, wow. This is close to real meat.'"That’s the idea behind Impossible Foods, one of the top plant-based protein companies in the country. The company gave us an all-access inside look at their lab, showing us the science of turning plants into meaty-tasting patties.“The Impossible Burger is made of actually just four really simple categories of ingredients,” Laura Kliman, Impossible Foods senior flavor scientist, says. “We have proteins, our nutrients which generate flavor; we have our binders and we have fat.” They also use the blood red liquid hemoglobin.“Heme is what makes meat taste like meat,” Kliman explains. “It’s an iron containing molecule that is found in every living plant and animal and is essential for life.”This food tech startup was founded by a Stanford University biochemistry professor and a team of scientists back in 2011. After studying meat at the molecular level, they launched Impossible Burger 2.0 in 2014 and the sales have skyrocketed“Since then, we have grown from about 5,000 restaurants in January 2019 to now more than 9,000 restaurants that are serving the Impossible Burger,” Rachel Konrad, Impossible Foods chief communications officer.Those restaurants include some of the biggest fast food franchises in the world.“Just in the past six weeks, you’ve seen Burger King and Little Caesars jump on this trend,” Konrad says. “They’re both rolling out the Impossible Burger and the Impossible Sausage."Impossible Foods hopes to increase that demand by launching in grocery stores later this year.With a starting price point on par with grassfed beef and going down from there.“If we want to make a product that is affordable for many, we need to be using ingredients that are really part of the food chain now,” says David Lipman, Impossible Foods chief science officer.Lipman claims his team’s plant-based foods are better for your health and the environment.“Animal-based agriculture has been possibly the most damaging thing we are doing to the planet,” he says. “We can get the ingredients we need just from the earth at a 20th the amount of space and land, much lower water usage. So, we want to cut out that middle man and make the use of animals and agriculture no longer needed.”Cattle rancher Joe Morris, however, disagrees with those claims. “First of all, they haven’t been around really to understand if that’s true or not,” he says. “Whereas actually beef has been around since people have been people.”Morris’ family’s business T.O. Cattle Company is one of California’s oldest beef companies, dating back to the Gold Rush era. He believes in tradition over technology.“The people that are doing plant-based proteins are doing it with good intentions,” he says. “But there’s a failure to understand the ecology of just ecology and they really don’t know much about agriculture.”Instead, Morris says whatever damage caused by animal agriculture has to be healed by holistic animal agriculture.“The animals are incredible creatures and they do amazing work," he says. "And the results of their work is biodiversity beauty water in the ground. The plant-based proteins, there’s no romance, there’s no beauty there.”When it comes to customers, however, beauty is in the eye of the beholder. “It’s good,” says a man who bought an Impossible Burger from Burger King. “I could hardly tell it wasn’t a regular beef patty.”This customer also tells us that he added bacon to his plant-based protein patty. 4039

If you're planning on firing up the grill this Memorial Day weekend, you may want to double check your fridge and pantry before you get a very un-festive surprise.Several items have been recalled for reasons ranging from possible E. coli contamination to metal fragments.Here are the recalled items:FlourThe discount supermarket chain Aldi recalled 5-pound bags of its Baker's Corner All-Purpose Flour on Thursday because they may be contaminated with E. coli.Seventeen people have been reported sick in eight states, according to the 547

It's a bird! It's a rabbit!No, it's definitely a bird. But hey, you be the judge.A video of a black animal getting a nice scratch is spreading quickly around the internet as people take sides in yet another great debate.Daniel Quintana, a scientist at the University of Oslo in Norway, is responsible for all this -- he found the video on an image-sharing website on Sunday and tweeted it, saying, "Rabbits love getting stroked on their nose."You see it, right?Since then, it's blown up -- all because Quintana played on a famous optical illusion wherein a rabbit looks like a bird, and a bird looks like a rabbit. His video alone has been viewed millions of times.But here's the thing: CNN has in fact verified that not only does the video show a bird, it's specifically an African White-necked Raven named Mischief.He belongs to the 847

If you park your car outside, you might want to look under the hood every once in a while. You could end up with a little surprise from the critters in your yard.The squirrels around Holly and Chris Persic's home seem to be stocking up for the winter by taking walnuts from their yard in Pittsburgh and shoving them under the hood of their car.Holly was driving her car Monday when she thought it smelled like it was burning and was making a strange sound. When she popped the hood, she found more than 200 walnuts and lots of grass."They were everywhere, under the battery, near the radiator fan," Chris said. "The walnuts on the engine block were black and smelt like they were definitely roasting."Holly had her car inspected last month but hadn't looked under the hood since then, her husband Chris told CNN on Tuesday. The walnuts started falling only a few weeks ago."The squirrels worked pretty fast!" Chris said. 932