All About That Barf: Meghan Trainor vomits on fiancé the day after proposal then he kisses her

Music News reports Meghan Trainor vomited all over her new fiance in an unfortunate food poisoning incident the day after his romantic proposal.

It wasn’t food poisoning.

The All About That Bass singer has been dating Spy Kids actor Daryl Sabara since the summer of 2016, and he popped the question on her 24th birthday on 22 December (17), transforming a garden at the Living Desert Zoo & Gardens in Palm Springs, California into a winter wonderland for the special moment.

The 24-year-old was quick to say yes and the pair continued their celebrations back at their hotel. However, things were less picture perfect the next day, when the pair drove home.

“It’s kind of gross,” she warned the presenters on U.S. TV show The Talk on Wednesday (31Jan18) before launching into the disgusting story. “We’re eating so much healthier nowadays, but we were at the hotel and we’re eating the hotel food and the day that we drove home I got food poisoning on the car ride.

“So, he’s driving and I’m just in his face like ‘urghl’ (throwing up), and I told him, ‘I’m so sorry,’ and he’s like, ‘I’d kiss you right now.'”

At that point, Sabara proved his fiance potential as he leaned over to his wife-to-be for a kiss. As the presenters admitted they were impressed by his bravery, Meghan laughed: “We pulled over, we had like a moment. He went for the nasty!”

Meghan previously revealed that she had fallen for Daryl two years before they started dating, after recognising him as the star of one of her favourite films, Spy Kids.

UK botanist reveals vegan blogger is decorating food with poisonous flowers in her Instagram photos (and eating them could make you vomit)

Imogen Blake of the Daily Mail reports a TV botanist has revealed that a popular vegan blogger has been decorating her food with poisonous flowers in Instagram photos.

James Wong, who regularly appears on CountryFile, said on Twitter that flowers decorating a fruity pink chia seed pudding in a viral photo were highly toxic and could cause vomiting. 

Though he didn’t name the blogger, FEMAIL Food&Drink can reveal the photo was originally posted on Instagram by San Francisco-based cookbook author Marie Reginato, who has 74,000 followers.

Her Instagram feed reveals she has decorated several dishes with the toxic flowers, which are PaperWhite Narcissus blooms. 

Marie Reginato has been blogging about her plant-based diet for about three years. It’s become so successful that she’s used it to publish a cookbook called Alternative Vegan

James Wong spotted Reignato’s image and revealed that the flowers decorating it are poisonous

Wong, who grew to prominence with his TV show How To Grow Your Own Drugs, said of the chia seed pudding photo to his 66,000 followers on Twitter: ‘Another day, another “clean eating” Instagramer posting images of toxic flowers on food.

‘It may not contain dairy or gluten *gasp* but it does contain the toxic plant alkaloid, lycorine. 

‘Symptoms: Itching, swelling, (and in quantity) nausea, vomiting & convulsions.’

Wong did not reveal the type of flower on the chia seed pudding, but other botany enthusiasts identified it as flowers of the Paperwhite Narcissus plant, a member of the daffodil family.

Several of her followers have highlighted that the flowers are poisonous in comments on her photos.

In case you’re gonna be near Omemee, Ontario (that’s in Canada) on Dec 1

You might want to check out the rumored Neil Young concert.

‘In Young’s memoir Shakey, he remembers it as “a nice little town. Sleepy little place. . . . Life was real basic and simple in that town. Walk to school, walk back. Everybody knew who you were. Everybody knew everybody.”’

Sounds like the town I grew up in. 

Bye Gord

The Tragically Hip have a unique space within the pages of barfblog.

They are kinda our house band.

Multiple posts have included references to their music, lyrics and videos. The music they created, meshes Canadiana, hockey and storytelling; sorta like what we try to do.

Gord Downie, lead singer of the band, passed away today after a battle with brain cancer. I’ve read a bunch of eulogies to Gord over the past couple of hours and nothing really captures his impact.

Tonight I’ll head to the arena, lace up my skates, race around the ice (somewhat terribly) as Hip songs play in my head.

That’s my tribute.

 

Food Safety Talk 135: This is a podcast

Don and Ben are on the road, talking to some of the best folks in the food safety world at the NEHA Region 4 conference/FDA Central Region retail food protection seminar in Minneapolis. This recording was an experiment, the first Food Safety Talk recorded in front of a live, non-studio audience. Topics included raw milk, hepatitis A, listener feedback on liquid nitrogen, our favorite Bond movies and least favorite pathogens.

Episode 135 can be found here and on iTunes.

 

Show notes so you can follow along at home:

Trumped

If I paid $300,000 for a membership, the kitchen better be pristine and safe.

As President Donald Trump took office earlier this year, state health inspectors arrived at Mar-a-Lago, the new president’s “winter White House,” for their annual inspection of the the private club’s kitchens.
What they found was not pretty.
Just weeks before Trump began entertaining world leaders and other dignitaries during his frequent visits to the Florida club, Mar-a-Lago’s restaurant was cited for 13 health code violations in a single inspection, the Miami Herald reported.
The infractions included potentially serious violations, including serving dangerously raw fish and keeping raw meat in malfunctioning coolers. The minor violations included not having hot enough water for staff to wash their hands and employees failing to wear hair nets when preparing food.
So, how do the kitchens at Trump’s “summer White House” in New Jersey compare?
The kitchens at Trump National Golf Club in Bedminster — where the president is wrapping up his working vacation — have been cited for at least 17 health code violations during routine inspections between 2011 and 2016, according to records obtained through the state’s Open Public Records Act.
The reports included mostly minor infractions in the main kitchen serving the clubhouse restaurant and a smaller kitchen serving the pool-side cafe. Both restaurants are open to members as part of their $300,000 membership fee.
The violations included “significant fly activity” in the pool kitchen and main kitchen, dirty wiping cloths, grease-covered fryer units, uncovered and spilled food storage bins, melons stored at the wrong temperature and dirty kitchen utensils with “old and encrusted food buildup.”
In each case, the violations were minor enough for the golf club to get a “satisfactory” rating and its restaurants were allowed to remain open.

Australian swim star Ariarne Titmus reveals food poisoning setback before world titles

Tasmanian teenager Ariarne Titmus has revealed her world championship swimming success came off the back of a bout of food poisoning.

The 16-year-old represented Australia at the FINA World Swimming Championships in Budapest last week, winning a bronze medal with the 4 x 200m freestyle relay team.

Her performance in Budapest also ranked her fourth in the world for the 400 metres freestyle, behind record holder Katie Ledecky.

Titmus said she contracted food poisoning just days before her world championship debut, which heightened pre-race nerves.

“I didn’t really know how I was going to race because a week out from the competition I got food poisoning and I was actually vomiting the weekend before racing started,” she told ABC Hobart.

“But I was positioned next to Katie Ledecky, which was really exciting.

Despite her 400-metre result, Titmus cited her relay performance when she reeled in a Russian competitor as the highlight.

“I definitely felt really fast, I was mowing her down and it was a really really good swim,” she said.

“It was so cool to be standing up on the dais, because the dais was looking over the whole stadium you can see everything. It was really amazing, unlike any other medal ceremony I’ve ever had before.”

The Kentucky Derby is decadent and depraved: 5 quotes that capture the madness

Elaborate clothes, excessive drinking and loutish behaviour. Can you tell the difference between the 1970s Kentucky Derby and the atmosphere at the races today?

‘The Kentucky Derby is Decadent and Depraved’ is Hunter S. Thompson’s 1970s rendering of the ever-famous Louisville event, the annual Kentucky Derby. Alongside his companion and cartoonist Ralph Steadman, he paints a picture of an event that is just that: utterly decadent and wholly depraved.

Check out our top five quotes and you’ll see what we mean…

#1 Hunter S. Thompson and Steadman arrive at the racetrack bar and anyone who’s anyone is there: the politicians, the beautiful women and the rich locals, all there to see and be seen.

The only thing more important than the horse race itself is the sport of people-watching.

How different is that to the streams of spectators dressed in their best finery on Millionaire’s Row, desperate to impress the watchful eyes of the fashion police at the track nowadays?

#2 Looking out over the stands, Hunter S. Thompson imagines them packed with spectators, crying, fighting and falling over each other when the Kentucky Derby begins. The screaming, the vomiting, the public urination, the desperate grappling for money.

Ever sat in the cheap seats at a race track? If you’re in the infield, say goodbye to your hearing, you might as well throw away your shoes, and forget about personal space.

#3 Hunter S. Thompson studies the faces of the horse breeders, looking for the one face that perfectly represents the character of the typical Kentucky Derby race-goer. The privileged sort, drunk on whiskey and the belief in their own pure-bred Southern superiority.

They might be less conspicuously drunk nowadays but the only people who claim to be more pure-bred than the horses at a derby are the people who breed them.

#4 That night after the first race, drinking ensues in the unfortunate absence of drugs. Stealing passes to the race clubhouse, Hunter S. Thompson and Steadman spend an incoherent Kentucky Derby Day lost in a sea of whiskey-soaked people.

We’ve all seen the pictures of the rowdy drunken crowds falling over each other and pouring out of a race track. Hardly a stretch for the imagination.

#5 Hunter S. Thompson awakes from his drunken, sleep-like stupor, he sees an ill, red, haggered-looking face in the mirror. The exact face of the loathsome type of person he was looking for at the Derby.

The morning after the night before. We’ve all been there. This one doesn’t necessarily apply exclusively to horse races…just, mornings.

Hunter S. Thompson got one thing right in ‘The Kentucky Derby is Decadent and Depraved’: the racetrack is capable of bringing out the worst in human nature. But there’s really no denying it, it’s still a great day out.

Food Safety Talk 123: My mom was pissed

In this episode, Don and Ben talk about life hacks and things that might not be life hacks; Gwyneth Paltrow, cookbooks and Ben’s recent media experiences (and the perils of emailing while sitting on the toilet). Also in this episode the guys breakdown STEC in soy nut butter and Dixie Dew’s FDA 483 form plus a bonus on ROP cheeses.

Episode 122 can be found here and on iTunes.

Show notes so you can follow along at home:

Heston still don’t know food safety, and Aust. viewers thought he was on acid

In late February 2009, complaints from customers who suffered vomiting, diarrhea and flu-like symptoms began pouring celebrity chef Heston Blumenthal’s UK restaurant, the Fat Duck.

A report by the UK Health Protection Agency concluded that 529 patrons paying a ridiculous amount of money for food-porn styled dishes were sickened with Norovirus – this at a restaurant that only seats 40 patrons per night — introduced through contaminated shellfish, including oysters that were served raw and razor clams that may not have been appropriately handled or cooked.

Investigators identified several weaknesses in procedures at the restaurant that may have contributed to ongoing transmission including: delayed response to the incident, the use of inappropriate environmental cleaning products, and staff working when ill. Up to 16 of the restaurant’s food handlers were reportedly working with Norovirus symptoms before it was voluntarily closed

Last night, Heston appeared on Australian current affairs program, The Project, and left hosts and viewers scratching their heads.

Appearing on the show to promote the announcement of the world’s 50 best restaurants, Blumenthal was asked a simple question by Waleed Aly but gave the world’s most confusing answer, with some viewers joking he might have been on “acid.”

“What is it that makes a great restaurant?” Aly asked.

“This might seem a little tangential,” Blumenthal replied, which turned out to be the understatement of the year.

“Human beings became the most powerful species on the planet because through being able to imagine things that don’t exist we created shared beliefs. So all the things that happened after humans: religion, money, language, cultures, social media, fairy tales, they are very human being.

“The reason that happened was the brain trebled in size for lots of reasons but primarily through eating cooked food. It broke the food down and our gut changed and this [touches head] is on top of our body to protect, because this [touches neck] is where the next generation are prepared for life.”

Blumenthal’s answer was met with blank stares from The Project panelists, but the celebrity chef pushed on.

“And so the thing, we should be called omnivores or herbivores, we’re coctivores … we are interdependent beings,” he said.

“We’ve been able to work collectively in numbers larger than any other creature and our efficiency in group learning has become quicker, quicker, quicker, quicker. We don’t have to climb a mountain to get water every day, we don’t have to kill an animal to the death to feed our children.”

The Project’s resident smarty pants, Waleed Aly, interjected and said, “That explains why we like restaurants, but how do we tell the good ones from the bad ones?”

And Blumenthal was off again.
“We have two universes,” he said.

“We have our internal universe, our human being and we have our human doing. We have our feelings and our emotions and then we have getting on in life … The problem that’s happening is we are confusing the two things. We are thinking that our happiness is going to be developed by a numerical system … thank god we have because that’s what’s got us to where we’ve got to.

(Hang in there, it’s almost over)

“There’s a palliative care nurse that wrote a piece in The Guardian last year, the most common things, regrets people had while they were passing away and it was they wished they lived a life true to themselves,” Blumenthal said.

“If every human being had an ambition not to have that feeling, and that’s because our new brain that came from eating cooked food … starts to fade and then our raw emotion comes through and we realise, actually, this is about emotion. Food is about emotion.”

Food is also about sustenance, enjoyment, socializing, and not making one barf.

Heston is a master of both food and words to make one barf.