The Toronto Globe and Mail used to be a decent newspaper. I was enamored with the paper and its journalists as a genetics undergrad, was thrilled when I started writing regularly for the paper in the 
1990s, and then dismayed as the amount of crap published began to far outweigh the thoughtful stuf.
Once such sign of decline was the hiring of columnist Leah McLaren about a decade ago. Chapman was somewhat enamored with her self-indulgent depictions of young female life in hip Toronto; I thought it was bullshit.
Leah is still at the Globe as it continues its drawn-out decline, and wrote on Saturday that,
“This year for Christmas I poisoned the in-laws.
“They had flown all the way from Toronto to spend the holidays in London, dragging several extra bags of gifts across the Atlantic like a modern-day Santa and Mrs. Claus. In return, I had planned a feast for dinner.
“The centrepiece of the meal was a beautifully aged prime rib roast. I had purchased it, for nearly $100, from my local Notting Hill butcher, who specializes in organic, free-range, ethically farmed beef, lamb and poultry.
“I don’t eat much meat these days, but everything about that shop made me feel safe, from the quaint striped awning to the well-heeled locals queuing up for their premium giblets to the butcher with his starched, white-linen apron making small talk as he trimmed the leg of lamb. Even the store’s slogan (“Real meat naturally fed”) was heartening. What could possibly be more healthy, comforting or downright trendy than a rib roast for Christmas? As I stepped out of the shop with my several pounds of Grade A flesh in hand, I was determined to follow the butcher’s emphatic instructions: “Do not overcook.”
“And I didn’t. The prime rib was perfect – except for the 36 hours of stomach-churning misery it caused everyone who ate it.”
Leah’s lesson from all this? Don’t eat red meat.
One Moses Shuldiner responded with a letter in the Globe today, stating that Leah’s “mistake was to not inform herself of proper food handling techniques as recommended by the Toronto Public Health Department, which can be downloaded from the City of Toronto’s website. … After reading information from public health anyone can, for a nominal fee, write the test to become a certified food handler, ensuring mastery of the material.”
Shill. Mere mortals do not have to become certified food handlers to cook dinner for the in-laws, or anyone else. I cooked lamb on Christmas Eve and my 1-year-old ate it. No one barfed. Use a tip-sensitive digital meat thermometer. Next time, Leah, stick it in.
At least one person who was there has been hospitalized at Robert Wood Johnson Hospital in New Brunswick. Angelo Afonso’s family says he is in the intensive care unit after suffering from severe gastrointestinal distress consistent with food poisoning.
I probably contracted a slight case of food poisoning while honeymooning in the Dominican Republic. So did my wife, and I spent my birthday, literally, in the bathroom and having to use baby wipes on sensitive and inflamed, uh, skin.
• if you want to be extremely careful, even though the hotel tap water is purified, always use bottled water if it will end up in your mouth such as washing your toothbrush, mouth guard (yes, I wear one myself due to grinding), or even rinsing the toothpaste from your mouth – if you use the tap water for any of these, and it happens to be tainted, you will get sick.
But it wasn’t so great for 160 employees of superannuation fund Unisuper, who decided on a Christmas party at the casino and are now dealing with what appears to be food poisoning. 
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But Deputy County Executive Officer Kim Carpenter of Bloomfield, New Mexico, 
But I wouldn’t wish food poisoning on anyone.(2).jpg)
“Several weaknesses in procedures at the restaurant may have contributed to ongoing transmission including: delayed response to the incident; staff working when they should have been off sick and using the wrong environmental cleaning products. Delays in notification of illness may have affected the ability of the investigation to identify the exact reason for the norovirus contamination.”(2).jpg)
Sourcing food is the chef’s job; serving raw oysters is silly; delaying the reporting of illnesses is dumb; sick employees working and furthering the spread of the virus is stupid. No confidence at all.
"We are not on strike. This is an individual decision by each pilot," said Girish Kaushik, president of the National Aviators Guild, after member pilots reported sick and inconvenienced some 20,
Tillakaratne Dilshan achieved the milestone he narrowly missed in Sri Lanka’s first innings to post an unbeaten 123
Others aren’t so fortunate, I guess. .jpg)
17. One family to Egypt suffered with food undercooked, poor chef hygiene practices (one chef was seen to handle bloody meat then touch other food), flies on the food in the pool bar, sewage smells in bathroom, cracks on the balcony and they are suspected as suffering with Cryptosporidium.