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TEMPE, Ariz. — It's a huge breakthrough for the highly contagious and deadly norovirus as researchers at the Arizona State University’s Biodesign Institute have come up with a vaccine made from plants.The norovirus is known as the perfect human pathogen. It can have you feeling awful for days, but researchers at ASU say a form of the tobacco plant may be the key to a vaccine.Also known as the cruise ship illness, norovirus hits nearly 20 million Americans every year. According to Andy Diamos, a post-doctoral researcher at ASU, the average person has the stomach bug five times in their life.“Norovirus is a horrible bug to get,” said Diamos. “It causes vomiting, diarrhea, all sorts of nasty stuff.”There is no vaccine for the highly contagious bug because it's notoriously difficult to produce in a lab, until now, thanks to Diamos and Hugh Mason with the Biodesign Center.“Genetic engineering has allowed us to design systems like plants to produce useful things like vaccines,” said Diamos.By using a form of the tobacco plant, researchers discovered that a harmless bacteria would help grow a norovirus vaccine when the proper genes are transferred to the leaves.“You can basically put in whatever genes you want and transfer those to the plant, so that's how we get the plant to make the vaccine,” said Diamos.According to Diamos, real viruses are surrounded by a shell that protects its genes. The vaccine that grows inside the tobacco plant is essentially that shell without the harmful insides.“If you give that to someone as a vaccine, it looks just like the real virus, but there is nothing on the inside,” said Diamos. “It can't cause disease; it can't actually infect you.”That's what makes these plant-based vaccines safe and effective.“One of the main reasons why we're focusing on plants is because they're so cheap to work with. These vaccines will hopefully be much cheaper to produce than traditional methods,” said Diamos.Many discoveries from ASU researchers hit the market, this one could too, but it needs further study and would eventually need to be picked up by a pharmaceutical company which could take years. 2154

The baby of a Michigan mother who sacrificed her own life in order to give birth to her sixth child passed away on Wednesday.Carrie DeKlyen decided to forego clinical trials and chemotherapy to treat her brain cancer since it would have meant ending her pregnancy. Doctors removed Carrie's feeding and breathing tubes one day after her daughter, Life Lynn, was born.Born prematurely, Life Lynn weighed one pound and four ounces, and was in neonatal intensive care.Life Lynn's death was announced on the Cure 4 Carrie Facebook page, which was created to share updates about the family. "I have no explanation of why this happened, but I do know Jesus loves us and someday we will know why," the Facebook post said. 736

The Better Business Bureau (BBB) is warning the public about fake social media giveaways, where scammers use a technique called “like-farming.”The scam involves posts on Facebook, Instagram or other platforms that ask you to like or comment to enter for the chance to win something, like 0 in groceries for example.The catch is that many of these giveaways don’t actually exist. They’re created by scammers as a way of accumulating as many social media interactions as possible, according to the BBB.Once the scammers have garnered enough likes or comments, the BBB says they’ll edit the post and add something malicious, such as a link to malware.Other times, the BBB says the scammers will strip the original content off the page that has garnered likes and use it to promote “spammy” products or sell it on the black market.While these phony giveaways exist online, so do legitimate ones. The BBB has offered these tips to decipher which are real and which are fake:Look for the blue checkmark. Many social media platforms verify pages from brands and celebrities so that users can tell real pages from copycats. Make sure you look for that trust mark before liking and sharing content.Watch out for new accounts: If you think a giveaway is real, click on the business or celebrity’s profile. If it’s a new account with very little other content, that’s a big red flag.Look out for spelling errors and typos: Real brands use giveaways to promote their company. Spelling errors and typos will make them look bad! They are a big warning signs of a scam.The giveaway asks you to complete too many tasks: If a giveaway asks you to comment on multiple posts, follow several accounts, and tag a couple of brands, it becomes almost impossible to keep track of everyone participating and pick a winner at random (as required by law).There are no terms and conditions. Online giveaways should include contact details of the organizer, how to take part, how the winner will be selected, and eligibility requirements. If you don’t see information, that’s an instant red flag.Don’t click “like” on every post in your feed. Scammers are counting on getting as many mindless likes as possible, so be sure you only “like” posts and articles that are legitimate. Don’t help scammers spread their con. 2298

The baby of a Michigan mother who sacrificed her own life in order to give birth to her sixth child passed away on Wednesday.Carrie DeKlyen decided to forego clinical trials and chemotherapy to treat her brain cancer since it would have meant ending her pregnancy. Doctors removed Carrie's feeding and breathing tubes one day after her daughter, Life Lynn, was born.Born prematurely, Life Lynn weighed one pound and four ounces, and was in neonatal intensive care.Life Lynn's death was announced on the Cure 4 Carrie Facebook page, which was created to share updates about the family. "I have no explanation of why this happened, but I do know Jesus loves us and someday we will know why," the Facebook post said. 736

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