Meet Lucky, a two-faced calf who lives in Campbellsville, Kentucky. Lucky is just over a month old but may be the oldest animal of its kind to survive with the genetic abnormality, called diprosopus. From National Geographic:
The calf was named Lucky by the McCubbins' five-year-old daughter, Henley, after her parents told her the rare animal was lucky to be alive. Most such genetic or developmental defects are aborted in the womb, although a few make it to birth. Most of those die within a few days.
For a two-faced or two-headed animal to make it to adulthood is extremely rare. It's considered ultrarare in the wild, although two-faced cat "Frank and Louie" lived to at least 12 years old, thanks to the care of its owners.
So far, Lucky has been doing well, the McCubbins said, although the middle two of her eyes don't work. She can only walk in circles and falls down a lot.
Lucky needs some help eating, and both mouths move at the same time.
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Police noticed an odor and alcohol, and Henry admitted to drinking a six-pack of Hamm's beer.
There's a trade-off being made by some people in the agricultural industry
. Turns out, you can produce better-tasting produce by cutting off the massive supply of irrigation water that's typically used by vegetable and fruit farms. The downside: Way less yield. Read the rest
Which came first, the chicken or the egg? Silly question. But if you're talking about chicken as we know it today — barbecued, boneless and skinless, served as sausages, bologna, nuggets, and burgers — the answer is actually "neither". What came first was Robert C. Baker, a Cornell University food scientist who is credited with popularizing chicken as a convenient, everyday meat.
At Slate, Maryn McKenna has a really interesting piece about Baker's role in the invention of the chicken nugget. Although you've probably heard that the nugget was invented by McDonald's research and development staff, Baker actually beat them to the punch by a couple decades, turning out "chicken sticks" in 1963. The catch is that, as a researcher at a publicly funded university whose primary goal was to increase the profitability of family-operated chicken farms in upstate New York, Baker never patented his own ideas.
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Baker’s prototype nugget, developed with student Joseph Marshall, mastered two food-engineering challenges: keeping ground meat together without putting a skin around it, and keeping batter attached to the meat despite the shrinkage caused by freezing and the explosive heat of frying. They solved the first problem by grinding raw chicken with salt and vinegar to draw out moisture, and then adding a binder of powdered milk and pulverized grains. They solved the second by shaping the sticks, freezing them, coating them in an eggy batter and cornflake crumbs, and then freezing them a second time to -10 degrees. With trial and error, the sticks stayed intact.