It's one of those stories that start in the middle. Midflight from Washington, D.C., to Denver on Monday, pilot Gerhard Brandner hit some bad weather that forced him to land in Wyoming. It was a mundane delay like most others. His Frontier Airlines plane was grounded on a tarmac in Cheyenne.
That's when the pilot made a decision that made him a national hero.
"I figure out, well, I'm getting hungry; I'll bet you the folks be hungry back there, too," Brandner says. "So I called Domino's."
Eighteen miles off Tuscany's coast, Gorgona is Italy's last island prison. Its steep cliffs rise up from azure Mediterranean waters. Here, a select group of convicts serves the end of long sentences by farming. And now, a legendary winemaker is training them to make high-end wine.
Mentioned by Dante in The Divine Comedy, Gorgona was for thousands of years a refuge for hermits and monks. Since 1869, it's been a penal colony.
Originally published on Tue July 15, 2014 12:35 pm
Sometimes we drink with the sole purpose of relaxing, or drowning the week's worries. But other times we just want to savor a special craft beer or vintage wine, or make that good meal taste even better.
And as we get older, we're warier of that third or fourth glass. The consequences of too much alcohol — the drowsiness, the confusion and the wobbling — are a bigger hindrance. And let's face it: A hangover at 36 isn't the same as one at 22.
Do not be alarmed, but you may be eating wood pulp. Or at least an additive that started out as wood.
If you buy shredded cheeses, including brands such as Organic Valley and Sargento, or hit the drive-through at McDonald's for a breakfast sandwich or a smoothie, or douse some ribs with bottled barbecue sauce, there's likely some cellulose that's been added to your food.
Cellulose is basically plant fiber, and one of the most common sources is wood pulp. Manufacturers grind up the wood and extract the cellulose.