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You're never ready for the kind of news we are grappling with this morning. But we have no choice but to seek and find God's strength and comfort to deal... #HermanCain https://t.co/BtOgoLVqKz— Herman Cain (@THEHermanCain) July 30, 2020 244

With wildfires impacting many American wineries, many winemakers are having tougher times testing their grapes.“Everything is so bad, it’s funny,” said Ashley Trout, owner and operator of Brook and Bull Cellars in Walla Walla, Washington.With professional labs that test grapes for smoke taint back logged for more than a month, Trout is now literally taking matters into her own hands, testing grapes during a natural fermentation process and using her senses to spot signs of smoke taint.Trout says instead of waiting five weeks for results from a lab, she’s now getting them in five days on her own.With more challenges in the industry, wine experts say more winemakers are trying creative techniques.“Everybody is going back to the drawing board thinking, 'Okay, what can I do, what will compliment this wine I’m making,’” said Anita Oberholster, Ph.D., with the University of California, Davis viticulture and enology program.She says wildfires have forced many wineries to go back to the basic of wine making.“People are throwing their recipe books away,” Oberholster said. “If you can, rather do hand picking than machine harvesting because it’s more gentle on the grapes.”Oberholster estimates about 20% of the grapes grown in 2020 were not harvested, which could cause this multi-billion dollar industry to raise its prices.Back in the vineyards, Trout is reluctantly adjusting to this new norm.“I have never wanted to make wine in a bucket before,” she said.With wildfires still raging across the West Coast, the area that produces 85% of America’s wine, winemakers like Trout will be feeling the impacts long after the smoke settles.“It’s 2020,” she said. “So, we’re going to make some bucket wine and see how it goes.” 1738

You remember The Dress. You remember The Shoes. The questionable colors of those items sparked arguments and tested friendships around the world. Poor lighting and flash photography may have led to the confusing hues and shades in those memes. But now, the internet seems hopelessly divided over an intrinsic fact of one of the world's most ordinary items.Is a tennis ball green? Or is it yellow?The debate seems to have began when The Atlantic posed the question in a pice back in February, but the discussion really took off when legendary tennis player Roger Federer was posed the question by media members on Monday.  644

With winter weather rolling in, the restaurant industry is changing with the seasons.Since the pandemic hit, many restaurants were forced to operate outside, but as it becomes too cold to dine outdoors, the pressure to pivot is heating up.“I’m terrified for the winter months,” said Jennifer Jasinski, owner of Rioja, an award-winning restaurant in Denver, Colorado.Jasinski is trying to keep her customers warm and her business open by recently pitching a tent for outdoor dining.“I can’t control what’s happening out there,” she said speaking about the weather. “I can kind of control what’s happening in here and, you know, just do the best I can.”Across the country, many restaurants are facing similar dining restrictions, which has cost this industry big bucksAccording the to the National Restaurant Association, one in every six restaurants have closed since the COVID-19 crisis started and sales are down 0 billion compared to this time last year.Now, there’s also some concerns about the safety of eating in “dining bubbles” during a pandemic.“There could potentially be placement on the walls of those bubbles,” said Sheryl Zajdowicz, Ph.D., an infectious disease specialist with MSU Denver.She says while the winter months do see more transmissions of diseases like the flu, with proper cleaning and ventilation, outdoor dining tents could provide some protection.“In these small, individual tents or domes, where it’s just for your dinner party, you don’t have to worry about that as much,” Zajdowicz said. “And hopefully you’re familiar with the individuals with whom you are dining.”As temperatures drop and COVID cases continue to rise across the country, restaurateurs like Jasinski are looking to survive the winter by adjusting to a changing environment and a new way of eating.“We want to make sure people are safe and that we can stay alive,” she said. “So we can come back to cook for you another day.” 1935

YUMA, Ariz. -- Multiple agencies are investigating after they say a cross-border tunnel between Mexico and the US was discovered leading to a Yuma KFC, according to KGUN.While investigating the abandoned restaurant’s owner for drugs, police stumbled upon the tunnel.On August 13, officers stopped Ivan Lopez for a vehicle violation when they found 168 kilograms of narcotics in two tool boxes.The tool boxes were spotted being removed from the abandoned KFC. Homeland Security agents were able to get a search warrant for Lopez’s home and restaurant.After searching the building, authorities found the tunnel they say measured more than 600-feet long, 5 feet tall and three feet wide.The entryway to the tunnel was found in a “residential compound,” accessed through a door under a bed.At the US entry point, no mechanism was found to climb up the small entryway. Authorities believe the drugs were raised up by a rope, loaded in the tool boxes then taken from the restaurant.The drugs were valued at .2 million in street value. It’s unclear if construction began before or after Lopez purchased the KFC. 1114