Atlanta Fire Investigators Name Suspect in Wendy’s Arson Case

Atlanta, Georgia Fire Investigators are actively seeking a woman whom they identify as “Natalie White” – a 29-year-old White female – as a suspect in the arson of the University Avenue Wendy’s Restaurant.

Atlanta, Georgia Law Enforcement Authorities have released video of a female suspect whom they identify as 29-year-old Natalie White, seen here in still images from store security video cameras, and wearing the exact same attire as the woman seen in the video of the night of the arson of the University Boulevard Wendy’s Restaurant.

Atlanta authorities have released images from store security cameras of a woman fitting that exact description, and wearing the exact same clothing whom is apparently shopping.

The restaurant, which was the site of Rayshard Brooks’ murder by Atlanta Police, who shot him in the back as he fled arrest for suspicion of DUI – even though he was not driving – was torched the next night.

An arrest warrant has been issued by Atlanta Fire Investigators for Ms. Natalie White. She has been identified as a suspect in the arson fire that burned down the Wendy’s Restaurant (125 University Ave) on Saturday, June 13th. Call 404-577-TIPS or 1-800-282-5804 with any info. pic.twitter.com/Xu6W2hgOi6

— Atlanta Fire Rescue (@ATLFireRescue) June 20, 2020

In video of the event in the night in question, a White woman in a black tank top and black thigh-length shorts can be seen reaching inside the broken-out front window of the restaurant, and

Once upon a time in Atlanta…

For breakfast, I ate a Russet potato which was steamed in the pressure cooker for about 10 minutes. It was kept out of the water by placing it in a basket placed atop a trivet inside the stove-top cooker.

Most often, in any pressure cooker, the food being cooked rests in the water. However, I wanted to find out what the food would be like if it did not.

The potato had been thoroughly cleansed and rinsed in the usual manner some weeks earlier, which for me, includes a capful of common, unscented, household bleach in addition to Dawn® brand liquid dishwashing soap.

My general rule is, all fresh fruit and vegetables get that treatment because:

1.) You don’t know how many people handled it at the store having not washing their hands after toileting, and;

2.) You don’t know about the conditions in which it was grown, if e.coli or other really bad cooties might have been present, or if it “picked up” something in transit.

While recalls of vegetables tainted with e.coli or other pathological bacteria are neither rare, nor common, per se, they are ONLY on the outside of the food, never within. So, every vegetable – including green leafy ones – tubers, and fruits of all kinds – are all

Ever Had A Bad Restaurant Experience? Here’s What You Can Do.

Ever been to a busy restaurant?

Who hasn’t?

By “busy,” I mean one with many customers/patrons while you’re there. It could be any style restaurant, of course, such as a fast-food place, but more particularly, I mean to refer to restaurants that have wait staff.

In such a busy restaurant, the place will typically be crowded, practically all seats will be filled at every table, and if there’s a bar counter with chairs, it’ll be filled up too. And  on football game days, some restaurants are filled to capacity, often just as much as they’re filled on weekends year round.

It seems eating/dining out is a type of American pastime. It’s common to hear others say “go there, try that, try the new dish” at this, that or the other restaurant.

Doubtless, at some time or another, at any type of restaurant, we’ve experienced slow or poor service, and even poor quality of food in some of them. Even the well-known Waffle House chain restaurant can have moments when they’re overwhelmed with customers, thereby stressing the cook and wait staff.

So, think about how long it took you to be seated, then be waited upon, then to get your drinks, and then food, and how well (or not) your needs were attended do during the meal.

With any crowded restaurant, the large number of patrons can overwhelm the wait staff, and the kitchen staff. Yes, it can be frustrating, but you’re hungry and/or have made plans or reservations, so you don’t want go to another restaurant – and often won’t. After all, you’re already there. And it’s a hassle to do that. Right? So, you settle, suffer, and endure the poor service.

The source of the problem, and the primary matter to be addressed is inadequate staffing. What is a proper ratio of waitstaff to customers? And what is a proper ratio of kitchen staff to customers? How many chefs and line cooks does it take to support a given amount of tables during peak hours? How many bussers and host staff are needed? How many bartenders? An effective staffing ratio is the answer to those questions and others related to effective, efficient service in a full house restaurant.

In a restaurant that seats 100 people, it would be absurd to imagine that only 1 waitstaff could effectively meet the needs of all 100 patrons. Similarly, it’d be equally preposterous to think that only 1 cook could effectively or simultaneously prepare enough food for 100 patrons. That’s completely ignoring the number of

In Praise Of @Arbys Denali-Style Meat Mountain Sandwich: Have you tried it?

Arby’s promotional image of their “Meat Mountain” sandwich, a “secret menu,” hand-made custom sandwich which contains every meat and cheese offering they carry.

You MUST TRY THIS!

Arby’s has a sandwich called “Meat Mountain”…

…but it’s NOT listed on the menu!

In a manner of speaking, it’s been somewhat “under the radar” except to a few with specialized knowledge of it. It’s like a word-of-mouth menu item.

Apparently, it’s been around for quite some time, at least two, and very nearly three years – at least since August 2014.

Store associates will make it for customers who ask for it by name.

What is it?

Who Pays Unskilled Labor US $80,000/year?!

“For Scripture says, “Do not muzzle an ox while it is treading out the grain,” and “The worker deserves his wages.”“
-1Tim5:18

Lately, much has been made of raising the Minimum Wage, which does nothing more than establish a minimum standard.

But who cares about minimums?

We should strive to exceed!

Some well-known, publicly-traded, highly profitable firms, however, revel in greed, and wallow in the slop, when they can do far better for the employees who operate their businesses.

The question is often asked “why pay unskilled workers $10 or even more per hour?”

It’s a valid question, and deserves a genuinely thoughtful response.

So, let’s pose that question to BIG OIL COMPANIES in Williston, North Dakota, where…

“oilfield companies pay unskilled 19 year-olds $80,000 a year.”

 

http://www.marketplace.org/topics/economy/mall-middle-what-used-be-nowhere

by Dan Weissmann
Monday, June 16, 2014 – 15:21

Williston, North Dakota, has the nation’s highest rents. Thanks to the fracking boom, a basic apartment in Williston costs more than something similar in New York or San Francisco. And it comes with a lot fewer amenities.

For instance, shopping. If Walmart doesn’t have it, the nearest outlet is at least two hours away. Now, a Swiss investment firm has announced plans to

Could this be the worst “dining” experience in America, or… even worse?

Does Eat Place, Greenville, Mississippi, front door

Torn between numerous thoughts, I struggled with the headline, and opening paragraph.

The headline “Public Food Establishment Not Fit For Human Consumption” would be adequate, I suppose, but I really like this lead as a headline much better: “I feel like I should’ve eaten a cucumber sandwich.”

That was actually a SMS which I’d sent a good friend of mine, who had mentioned that earlier in the day, he purchased some cucumbers at a local Farmer’s Market, was pondering how to prepare them, and was considering preparing cucumber sandwiches. Naturally, I gave him a fair amount of good-natured ribbing over the matter (suggesting perhaps that he should consider joining a ladies tea party group) particularly given that he has a penchant for sausages & “fair food,” sometimes aka “carnival food.”

How did I feel after that decidedly “ungastronomic” experience?
A picture is worth a thousand words.
Here is but one.

 

 

 

 

 

 

 

Nevertheless…

Back to the Greenville, Mississippi fiasco.

It may be best to characterize the experience with a few terms:

• Clip Joint

• Nasty

• Filthy

• Overpriced

• Nickel and Dime

• Avoid at All Costs

Having read the reviews on UrbanSpoon.com, I was somewhat prepared – with strong emphasis upon the minimal aspect.

The following video is

Wash Your Nasty Hands!

“It’s essential to wash your hands, because 50% of all food borne illness has been tied back to unclean hands, or unwashed hands, or improperly washed hands.”

–Carl Borchgrevink, Associate Professor in The School of Hospitality Business, Michigan State University

Forget washing, just take a giant spoon into the toilet, grab up a heaping helping of that stinky brown goodness & eat it.

Yeah.

Folks wouldn’t imagine doing that, but they won’t wash their hands, either.

What’s the difference?

http://www.medicalnewstoday.com/articles/261875.php

The CDC (Centers for Disease Control and Prevention) says that the one thing people can do to lower the spread of infectious diseases is to

A Special Thanks to Friends

A special thanks to my friends Lee Marshall, Al Whitaker and other Huntsville local media magnates who have run with my idea of the “Rosado Law,” which was that “The State of Alabama should enact a law requiring all restaurant employees to know the Heimlich maneuver and CPR, and have an AED on premises.”

The only thing is,

I am saddened

This evening, I have been weeping.

Yes, I – a full-grown man – have shed very sorrowful tears upon learning of the untimely death of a long-time college friend and colleague.

My friend Jeffrey Rosado died this evening. Apparently, while dining at