My friend, Timothy Caufield, a prof at the University of Alberta and author of, Is Gwyneth Paltrow Wrong about Everything? will get loads of material from this after the Goopster confirmed with ABC News that she had signed a deal with Netflix that would see 30-minute episodes of a docuseries focused on physical and spiritual wellness.
CULVER CITY, CA – JUNE 09: Gwyneth Paltrow speaks onstage at the In goop Health Summit at 3Labs on June 9, 2018 in Culver City, California. (Photo by Neilson Barnard/Getty Images for goop)
Set to air later this year, Paltrow and Goop chief content officer Elise Loehnen will co-host the show and talk to experts, doctors and researchers. The pair already have a popular podcast series.
Paltrow started the company more than 10 years ago and has been criticised for promoting products like jade eggs, that Goop alleged improved vaginal muscle tone, hormonal balance and chi, but which health practitioners warned were dangerous.
Other health practices Paltrow and Goop have promoted include vaginal steaming, bee sting facials, bio frequency stickers (to “rebalance the energy frequency in our bodies”) and earthing.
She was married to that singer from Coldplay, and they suck.
I never was a disciple of the Jamie Oliver ministry, or any other celebrity chef that knows shit about food safety (which is most of them, see the abstract from our 2004 paper, below).
Alexis Carey of The Courier Mail writes that when Jamie Oliver first landed on our TV screens back in 1999, he soon won over millions of fans thanks to his delicious recipes and cheeky, boyish charm.
Countless television appearances and cooking programs quickly followed his original series, The Naked Chef, along with cookbooks, advertising deals, charity campaigns and even his own chain of restaurants.
But today, a string of controversies coupled with multimillion-dollar losses has meant the shine has well and truly started to come off the 43-year-old Brit.
So how did it all go so wrong for one of the world’s best-loved celebrity chefs?
According to Aussie public relations expert Catriona Pollard, Oliver’s downfall was caused by a series of classic PR blunders including overexposure, a disconnect between his actions and his personal brand and a failure to address a number of controversies head-on.
Over the years, the father-of-five built a restaurant empire under the Jamie Oliver Restaurant Group, starting with the launch of Jamie’s Italian in 2008, followed by the Recipease cooking school and deli chain in 2009 and barbecue chain Barbecoa in 2011.
But in September 2017, Oliver was forced to inject $22.7 million of his own cash into Jamie’s Italian to save it from collapsing.
All Recipease outlets were closed by late 2015 and last February Barbecoa Ltd went into administration.
Ms Pollard said one possible reason behind those failures was the mismatch between Oliver’s “average Joe” identity and the up-market feel of his eateries.
The collapse of Oliver’s restaurants have affected his own personal brand.
“You can buy one of his books for $20, or watch his TV show for free. But a lot of his restaurants sold expensive meals … which didn’t really stack up for people,” she told news.com.au.
She said there was also a divide between Oliver’s relatable image and his staggering fortune, estimated to be around $441 million.
“His personal brand is very much the ‘everyday lad’, but that doesn’t convert to a businessman who is so wealthy. There’s a disconnect between his everyday persona and his wealth,” she said.
Ms Pollard said it had also been a mistake to link his name so closely to his restaurants, as their failure was now inextricably linked to his personal reputation.
Last year Oliver was accused of hypocrisy after signing a lucrative, $9.1 million deal with oil giant Shell to revamp its service station food offering.
But as Oliver had long been a supporter of climate change action, many considered a partnership with an oil company to be a serious betrayal.
Ms Pollard said Oliver’s decision to ignore the growing furore added another blow to his reputation.
Consumers receive information on food preparation from a variety of sources. Numerous studies conducted over the past six years demonstrate that television is one of the primary sources for North Americans. This research reports on an examination and categorization of messages that television food and cooking programs provide to viewers about preparing food safely. During June 2002 and 2003, television food and cooking programs were recorded and reviewed, using a defined list of food safety practices based on criteria established by Food Safety Network researchers. Most surveyed programs were shown on Food Network Canada, a specialty cable channel. On average, 30 percent of the programs viewed were produced in Canada, with the remainder produced in the United States or United Kingdom. Sixty hours of content analysis revealed that the programs contained a total of 916 poor food-handling incidents. When negative food handling behaviors were compared to positive food handling behaviors, it was found that for each positive food handling behavior observed, 13 negative behaviors were observed. Common food safety errors included a lack of hand washing, cross-contamination and time-temperature violations. While television food and cooking programs are an entertainment source, there is an opportunity to improve their content so as to promote safe food handling.
A scenario-based survey was distributed via Amazon’s Mechanical Turk to collect data from 1,034 respondents; the tally of valid responses was 1,025. Partial least squares-based structural equation modeling (PLS-SEM) showed perceived vulnerability and perceived severity to be statistically significant; both also negatively affected customer intentions to patronize restaurants cited for serving foods that caused foodborne illness outbreaks.
Results suggest that type of restaurant is a significant moderator between perceived severity and customer intentions. The type of diner, however, based on frequency, does not moderate the relationships between perceived severity and perceived vulnerability and customer intentions to patronize restaurants that served food causing a foodborne illness outbreak (FBI).
Using protection motivation theory (PMT) (Rogers, 1975), this study’s findings contribute to understanding determinants and moderators of customer intentions to revisit restaurants after a foodborne illness outbreak.
Consumers’ return intentions towards a restaurant with foodborne illness outbreaks: Differences across restaurant type and consumers’ dining frequency
From the celebrity barf files of the past two months, which are always blamed on food poisoning, but usually aren’t, we begin with Chrissy Teigen‘s introduction to her daughter’s new teachers, which didn’t go so well.
The supermodel revealed on Twitter that she vomited all over the place.
“Hello everyone from Luna’s school orientation today,” Teigen, 32, shared on Twitter on Monday. “I’m sorry I projectile puked caffeine upon arrival, couldn’t open my eyes and had the noisiest newborn in the room. (Not a joke, very sorry, see you tomorrow).”
She reiterated that her temporary sickness had nothing to with first-day-of-school jitters, but everything to do with what she ate the night before.
“It was last night’s wine and Korean BBQ and jet lag combo,” she quipped.
Alice Cooper impersonator Marilyn Manson cut short his performance Saturday night (August 18) at Cynthia Woods Mitchell Pavilion in The Woodlands, Texas due to a reported case of “food poisoning.”
According to HoustonPress, Manson’s tour manager escorted photographers from the pit prior to the start of the shock rocker’s concert, explaining that the singer was feeling very ill and did not want his picture taken. Manson “gave it his all” during the four-song set even though he was “mostly stationary and visibly shaking at times.” Upon finishing “Sweet Dreams”, Manson “collapsed on top of one of the monitors,” the site reported. “
And Seattle Seahawks’ Frank Clark was expected to play according to head coach Pete Carroll. He has missed the last two practices due to food poisoning, although he didn’t go into detail on what Clark ate that rendered him ill. Clark says he’s playing.
Besides growing up with Wayne Gretzky and introducing my kid to Chris and Patrick from Sloan at the University of Guelph when they came out of the men’s room, Bill Murray and L L Cool J, my only other brush with fame was when I had a beer with Samuel L. Jackson in 1996.
I was in Seattle for the International Association for Food Protection annual meeting, and Jackson was in town for a Hard Rock Café opening, which he soon tired of, came over to the bar across the street and joined myself and two females from IAFP staff.
But there are a few things that can happen if you don’t refrigerate your butter, especially if you keep it out for a long period of time or don’t refrigerate it at all, Detwiler says. One is that it can go rancid. “You’ll know right away,” he says. Another is that you can get foodborne bacteria like E. coli or salmonella, which can grow on the butter and infect you. Finally, if you leave your butter out, there’s more of a chance for cross contamination with other foods and bacteria that may be in your kitchen. “The more you leave it out, the more you’re leaving it open to cross-contamination or the bacterial growth,” Detwiler says. “You really have to take that into consideration.”
Prions cause fatal and transmissible neurodegenerative diseases, including Creutzfeldt-Jakob disease in humans, scrapie in small ruminants, and bovine spongiform encephalopathy (BSE).
After the BSE epidemic, and the associated human infections, began in 1996 in the United Kingdom, general concerns have been raised about animal prions.
We detected a prion disease in dromedary camels (Camelus dromedarius) in Algeria. Symptoms suggesting prion disease occurred in 3.1% of dromedaries brought for slaughter to Ouargla abattoir in 2015–2016. We confirmed diagnosis by detecting pathognomonic neurodegeneration and disease-specific prion protein (PrPSc) in brain tissues from 3 symptomatic animals.
Prion detection in lymphoid tissues is suggestive of the infectious nature of the disease. PrPSc biochemical characterization showed differences with BSE and scrapie.
Our identification of this prion disease in a geographically widespread livestock species requires urgent enforcement of surveillance and assessment of the potential risks to human and animal health.