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The bonus of Jeffrey Mezger, one of the most powerful people in real estate, will be slashed by 25% after he went on an anti-gay tirade against his neighbor, comedian Kathy Griffin.Mezger, the CEO of homebuilder KB Home, used multiple homophobic and sexist slurs against Griffin and her partner. The tirade was caught on a security camera and a two-minute clip was published on Tuesday by HuffPost."Let's declare war, ass---- ... Let's bring it on, you b----," Mezger said during one of the tamer parts of the security camera audio recording.The verbal outburst occurred last weekend after Griffin and her partner called the police to report a noise disturbance on Mezger's property.KB Home revealed on Thursday that its board of directors decided to cut Mezger's 2017 bonus by 25%. It warned him that a similar incident will result in his firing. 865

Sun Valley Foods is recalling ready-to-eat beef and chicken taquitos and chimichangas products containing diced green chilies due to concerns that the products may be contaminated with extraneous materials, specifically hard plastic.The hard plastic may pose a choking hazard or cause damage to teeth or gums.The frozen RTE meat and poultry taquitos and chimichangas items were produced by Ajinomoto Foods North America, Inc., and are sold under brand names including Great Value, Casa Mamita and José Olé.The FDA said the following products, sold nationwide, were recalled:19.2-oz. carton containing 16 pieces labeled as “Great Value Flour Chicken Taquitos Tortillas Stuffed with All White Chicken Meat & Monterey Jack Cheese” with a best if used by date of “11 JUL 2021” and “P5590” printed on the side panel.20-oz carton containing 20 pieces labeled as “CASA MAMITA BEEF TAQUITOS ROLLED IN CORN TORTILLAS” with a best by date of “26 JUN 2021” and “EST 5590” printed on the side panel.22.5-oz carton containing 15 pieces labeled as “CASA MAMITA CHICKEN AND CHEESE TAQUITOS ROLLED IN FLOUR TORTILLAS” with a best by date of “26 JUN 2021” and “P5590” printed on the side panel15-oz. carton containing 15 taquitos labeled as “JOSé OLé TAQUITOS CHICKEN AND CHEESE POLLO Y QUESO IN FLOUR TORTILLAS” with a best by date of “08 JUL 2021” or “18 JUL 2021,” and “P5590” printed on the side panel.20-oz. carton containing 20 taquitos labeled as “JOSé OLé TAQUITOS BEEF CARNE DE RES IN CORN TORTILLAS” with a best by date of “08 JUL 2021” and “EST 5590” printed on the side panel.22.5-oz carton containing 15 taquitos labeled as “JOSé OLé TAQUITOS CHICKEN AND CHEESE POLLO Y QUESO IN FLOUR TORTILLAS” with a best by date of “09 JUL 2021,” “14 JUL 2021” or “17 JUL 2021” and “P5590” printed on the side panel.55.5-oz carton containing 37 taquitos labeled as “JOSé OLé VALUE PACK TAQUITOS CHICKEN AND CHEESE POLLO Y QUESO IN FLOUR TORTILLAS” with a best if used by date of “15 JUL 2021” and “P5590” printed on the side panel.60-oz. carton containing 60 taquitos labeled as “JOSé OLé TAQUITOS BEEF CARNE DE RES IN CORN TORTILLAS” with a best if used by date of “9 JUL 2021” or “10 JUL 2021,” and “EST 5590” printed on the side panel.5-oz. individual plastic bag containing “JOSé OLé CHIMICHANGAS LOADED BEEF NACHO” with a best by date of “15 JUL 2021” and “EST. 17417” printed on the label.The products bear the establishment number “EST 5590,” “P5590” or “EST. 17417” printed on the packaging above the expiration date.Ajinomoto Foods North America, Inc. identified pieces of hard plastic in their production process and in a barrel of diced green chilies that was received from their ingredients supplier, Sun Valley Foods. Sun Valley Foods initiated a recall of the green chilies with the FDA.There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an illness should contact a health care provider.FSIS is concerned that some product may be in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.To learn more about the recall, click here.This story was originally published by staff at WTKR. 3276

TEMPE, Ariz. — A Tempe bar is under investigation for allegedly allowing employees who had tested positive for COVID-19 to continue working, as well as allegedly violating the governor's executive order to enforce social distancing measures, the Arizona Department of Liquor Licenses and Control said Thursday.According to a news release, Varsity Tavern, a bar and restaurant in downtown Tempe, reportedly told the Arizona Department of Liquor on Wednesday that it had closed in light of the investigation. Its license has been deemed inactive, which prevents the business from buying or selling alcohol.John Cocca, director of the department, will seek to revoke the venue's liquor license, the news release said.Varsity Tavern faces the following alleged violations:Multiple instances where management required or permitted employees who had tested positive for COVID-19 to continue workingManagement failed to take appropriate measures to notify the Arizona Department of Health Services (ADHS) or other agencies, employees, or customers that employees who had tested positive had worked while symptomaticManagement failed to create or enforce written policies in compliance with the executive order, CDC or ADHS guidelinesManagement failed to enforce social distancing guidelines requiring masks or limiting groups to gatherDepending on the outcome of the investigation, penalties could include suspension or revocation of the bar's liquor license, and up to ,000 in fines per violation, according to the notice given to Varsity Tavern.Because of the seriousness of the charges, anyone with information is asked to call the Department's Investigations Division at 602-542-9062. 1691

The ashes of world famous physicist Steven Hawking will be interred in London's Westminster Abbey near the graves of ground-breaking scientists Sir Isaac Newton and Charles Darwin.In a statement released by the Abbey on Tuesday, the Very Reverend Dr John Hall, Dean of Westminster, said it was a "fitting" tribute to the British scientist who passed away last week at the age of 76."We believe it to be vital that science and religion work together to seek to answer the great questions of the mystery of life and of the universe," Hall said in the statement. 567

The "City by the Bay" is known for more than a few things. Treacherous hills, cable cars, golden bridges and…Sourdough bread, which is San Francisco’s not so well-kept secret for at least the last 150 years, if not longer. Just ask Jen Latham.“The Basque country, which is that region kind of in between France and Spain, has an amazing tradition of this exact style of bread, like that very crusty, very wet, very open crumb bread. And during the gold rush and just after the gold rush, there was this huge influx of Basque people to the to this area. They brought that tradition of bread here,” said Latham.Latham is the head of Bread at Tartine Bakery in San Francisco.Ever since San Francisco boomed in the mid 1800’s with the gold rush, the city has been a haven for the sour bakers. The tradition is alive and well at Tartine.What makes sourdough different than other bread? It’s this little thing called a starter.“It’s a paste of flour and water that’s inoculated with the right balance of yeast and bacteria to raise dough,” said Latham.Yup just mix a little flour and water and let it collect the natural bacteria in the air and you too can have your very own sourdough starter. And since the onset of the COVID-19 pandemic people have.People at home have been making, feeding, and nurturing their own starter at home.“Hopped on the bandwagon during COVID, just like millions of people probably did. Kind of found some blogs and started from there but it’s been going since like April,” said TC Jamison, a home baker.Jamison started his starter six month ago when the lockdowns were in full swing. He’s been baking and feeding it ever since.“You’re dealing with something that’s alive, so it’s going to be different every time,” said Jamison.Yup, feeding it fresh flour and water every day, for six months. It’s a lot of work.“The starter has been going, the one that we use now for well over 20 years,” Latham explained.So Jamison has a little ways to go. Some bakeries in San Francisco have had an ongoing starter for more than 150 years.But Jamison has a pretty special goal for his starter."My daughter was born in June. I was pretty hell bent on keeping the starter going before she was born and then afterwards. So now I can always say, that’s been around since before you were born,” he said. That will go down in the dad joke hall of fame.At Tartine, they’ll continue to shape, fold, and flour their way into the fabric of San Francisco sourdough history.“You’re never done learning about bread. There’s always more to learn. There’s always things you can change, there’s infinite variables. The flour and the weather and you’re fermentation management, timing, temperature. You’re never done,” said Latham 2732