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The AP Top 25 men’s college basketball poll is back every week throughout the season! Get the poll delivered straight to your inbox with AP Top 25 Poll Alerts. Sign up here . BOCA RATON, Fla. (AP) — Tre Carroll scored 18 points off the bench to lead Florida Atlantic to an 89-80 victory over Texas State on Saturday. Carroll shot 7 of 9 from the field and 4 of 4 from the free-throw line for the Owls (7-5). Niccolo Moretti scored 15 points, shooting 4 of 6 from the field and 6 for 7 from the line. Matas Vokietaitis shot 5 of 8 from the field and 3 of 8 from the free-throw line to finish with 13 points. The Bobcats (7-4) were led by Tyler Morgan, who posted 19 points, six rebounds and five assists. Tylan Pope added 14 points and three blocks. Josh O’Garro finished with 13 points, nine rebounds and two blocks. Texas State had a five-game win streak end. Florida Atlantic took the lead with 51 seconds to go in the first half and never looked back. The score was 43-40 at halftime, with Vokietaitis racking up 11 points. ___ The Associated Press created this story using technology provided by Data Skrive and data from Sportradar .
Iowa moves on without injured quarterback Brendan Sullivan when the Hawkeyes visit Maryland for a Big Ten Conference contest on Saturday afternoon. Former starter Cade McNamara is not ready to return from a concussion, so Iowa (6-4, 4-3) turns to former walk-on and fourth-stringer Jackson Stratton to lead the offense in College Park, Md. "Confident that he'll do a great job," Iowa coach Kirk Ferentz said of Stratton on his weekly radio show. "He stepped in, did a really nice job in our last ballgame. And he's got a good ability to throw the football, and he's learning every day. ... We'll go with him and see what we can do." Iowa had been on an upswing with Sullivan, who had sparked the Hawkeyes to convincing wins over Northwestern and Wisconsin before suffering an ankle injury in a 20-17 loss at UCLA on Nov. 8. Stratton came on in relief against the Bruins and completed 3 of 6 passes for 28 yards. Another storyline for Saturday is that Ferentz will be opposing his son, Brian Ferentz, an assistant at Maryland. Brian Ferentz was Iowa's offensive coordinator from 2017-23. "We've all got business to take care of on Saturday," Kirk Ferentz said. "I think his experience has been good and everything I know about it. As a parent, I'm glad he's with good people." Maryland (4-6, 1-6) needs a win to keep its hopes alive for a fourth straight bowl appearance under Mike Locksley. The Terrapins have dropped five of their last six games, all by at least 14 points, including a 31-17 loss at home to Rutgers last weekend. "It's been a challenging last few weeks to say the least," Locksley said. The challenge this week will be to stop Iowa running back Kaleb Johnson, who leads the Big Ten in rushing yards (1,328) and touchdowns (20), averaging 7.1 yards per carry. "With running backs, it's not always about speed. It's about power, vision and the ability to make something out of nothing," Locksley said. "This guy is a load and runs behind his pads." Maryland answers with quarterback Billy Edwards Jr., who leads the Big Ten in passing yards per game (285.5) and completions (268). His top target is Tai Felton, who leads the conference in catches (86) and receiving yards (1,040). --Field Level Media
NoneIt didn't take Syracuse first-year coach Fran Brown long to figure out the key matchup for Saturday afternoon's Atlantic Coast Conference game visiting Miami. "Syracuse has a really good quarterback," Brown said of Kyle McCord, "and Miami has a really good quarterback (Cam Ward)." With a win on Saturday, the No. 6 Hurricanes (10-1, 6-1 ACC) can clinch a berth in the league championship game against SMU. Miami is a 10 1/2-point favorite for Saturday's game. Syracuse (8-3, 4-3) has reached eight wins for just the fourth time since 2002, going 8-5 in 2010 and 2012 and 10-3 in 2018. However, the Orange haven't defeated a Top-10 team since knocking off Clemson in 2017. Miami leads the nation in scoring (44.7), and the Hurricanes will count on perfect passing conditions in Syracuse's dome. That could be huge for Ward, who leads the nation with 34 touchdown passes, ranking second in passing yards (3,774) and fourth in passing efficiency. Ward's top target is wide receiver Xavier Restrepo, who needs just 21 yards to reach 1,000 for the second straight season. Restrepo also ranks tied for seventh in the nation with 10 TD receptions. Ward has some other top targets, including 6-foot-4, 245-pound tight end Elijah Arroyo, who is a walking mismatch because of his size and speed. He leads Miami with 18.5 yards per reception. Hurricanes wide receivers Isaiah Horton and Jacolby George have combined for 12 TD passes, and Sam Brown has added two more. Each of them has more than 500 receiving yards this season. Miami's running game features battering ram Damien Martinez (739 yards, 5.5 average, eight TDs); versatile Mark Fletcher Jr. (499 yards, 5.7 average, six TDs); and game-breaking freshman Jordan Lyle (361 yards, 8.6 average, four TDs). Defensively, Miami's big-play man is safety Mishael Powell, who ranks second in the ACC with five interceptions. "He's all about winning," Miami coach Mario Cristobal said of Powell. "He's a smart, self-starting team player." On special teams, Miami kicker Andres Borregales ranks second in the ACC with 97 points. He is 52-for-52 on extra points and 15-for-16 on field goals. Meanwhile, McCord ranks No. 1 in the nation in passing yards (3,946) and tied for seventh in TD passes (26). McCord, a transfer from Ohio State, has also set Syracuse's single-season record for passing yards. In last week's 31-24 win over Connecticut, McCord passed for a career-high 470 yards. However, McCord is just 46th in the nation in passing efficiency, due in part to his high total of interceptions (12). Syracuse also has three of the top six pass-catchers in the ACC in terms of yards: tight end Oronde Gadsden II (810) and wide receivers Jackson Meeks (801) and Trebor Pena (743). Gadsden, who is from the greater Miami area, has had three straight 100-yard games. He is the son of former Miami Dolphins wide receiver Oronde Gadsden. Syracuse's run game is led by LeQuint Allen, who has rushed for 819 yards, a 4.3 average and 12 TDs. The issue for Syracuse could be its defense, which ranks 13th in the ACC in points allowed (27.8). Miami's defense is fourth (22.3). Even so, Syracuse coach Brown said he's excited about this matchup. "I heard Miami is going to come deep," Brown said of Miami fans. "It's going to be intense in the stands. It's going to be intense on the field. I think this is a game everyone wants to see." --Field Level MediaMediciNova Presents Study Update and Interim Analysis of Phase 2/3 Clinical Trial of MN-166 (ibudilast) in ALS (COMBAT-ALS Clinical Trial) at the 35th International Symposium on ALS/MND
Spain's monarch pays tribute to the victims of Valencia floods in his Christmas Eve speechDEAR DEIDRE: I KNOW I’ll end up sitting alone on Christmas Day with my two cats for company while my boyfriend is up to heaven knows what. We’ve been together for two years and he works away most of the time up North. I live in the South. He’s got a business selling cheap household products and says he has to travel to collect stock. He then moves it on at car-boot sales or sells it to small convenience stores. He visits once a month, I cook him a meal and we have sex, but he never wants to know about me. He never wants to talk to me. In fact the only time I really have his attention is for five minutes when he takes me to bed for a bit of passion. When he’s staying, he has an Xbox at my house so he’s either on that or his phone. I’m 34 and he’s 39. I saw some heart emojis come up on a text from somebody and then I found some condoms in his washbag but we never use them. I know he still talks to his ex-wife. They’ve got two kids together. He tells me he stays in an apartment when he’s up in Scotland or Newcastle but he often declines my calls. He won’t allow me the app, Find My Friends so that I can see where he is. I’ve asked him whether I could be with him for Christmas this year but he said, “No love. I’m a busy man.” Am I being taken for a fool? MORE FROM DEAR DEIDRE DEAR DEIDRE My raging husband wants to take revenge on my lover with a baseball bat DEIDRE'S STORIES Christie's children grow suspicious DEIDRE SAYS: Even if this man isn’t cheating, ask yourself what exactly does he bring to the party. It sounds like you’re looking for commitment, not a monthly booty call. Is this man capable of offering you that? I see someone who’s taking advantage of your kind hospitality and picking you up and dropping you as he wishes. Don’t take this as a rejection of you. It sounds as if he’s a commitment-phobe with his own issues, possibly with another woman who he’s cheating on too. This is a destructive, dead-end, no-strings-sex arrangement which will only leave you feeling used. Tell him that being casual isn’t right for you. You want a full-on relationship. If he has any serious feelings for you he’ll soon be asking for more. If not, move on. My support pack called Your Lover Not Free will help you to realise that you deserve better. Get in touch with the Dear Deidre team Every problem gets a personal reply from one of our trained counsellors. Fill out and submit our easy-to-use and confidential form and the Dear Deidre team will get back to you. You can also send a private message on the DearDeidreOfficial Facebook page or email us at: deardeidre@the-sun.co.uk
Johnson's 29, Rivera's game-winner lead Fordham past Bryant, 86-84DEMESNE RESOURCES LTD. ANNOUNCES CLOSING OF A THIRD TRANCHE OF PREVIOUSLY ANNOUNCED PRIVATE PLACEMENT FINANCINGMARRAKECH, Morocco (AP) — The Marrakech International Film Festival bestowed its top prize Friday on “Happy Holidays,” a Palestinian drama set in Israel whose screenplay won an award at the Venice Film Festival in September. The film, directed by Scandar Copti, follows Israeli and Palestinian characters facing familial and societal pressures in present-day Haifa and stars both professional and non-professional actors. It is the first Palestinian film to win Marrakech’s Etoile D’Or award. Screenwriter Mona Copti in an acceptance speech said the film team’s joy at winning was tempered by war in the Middle East and she denounced what she called the dehumanization of Palestinians Eight features, each a director’s first or second film, competed in the festival. The winning films tackled social issues through the lens of family, a theme that the festival’s artistic director Remi Bonhomme underlined at its opening. The festival awarded its jury prize to two additional films from Somalia and Argentina. The nine-member jury awarded Mo Harawe’s “The Village Next to Paradise” — a story about a family living under the threat of drone strikes dreaming of a better life — and Silvina Schnicer’s “The Cottage” about children who commit an unspeakable act at a rich family’s summer vacation home. “The Village Next to Paradise” participated last year in the Marrakech festival’s Atlas Workshops, an initiative to develop filmmakers from Morocco, the Middle East and Africa and promote their work. In his acceptance speech, Harawe lauded the film’s Somali cast and crew and highlighted the significance of the award for Somalia. Cecilia Rainero, the lead actor of “The Cottage,” thanked the jury and said it was meaningful amid Argentinian President Javier Milei’s moves to defund the country’s film industry. The Associated Press
AP News Summary at 5:46 p.m. ESTIn a recent conference, a humanoid named Eve captivated audiences, showcasing a future where robots seamlessly integrate into our daily lives. 1X, a forward-thinking Norwegian company , has developed Eve as a general-purpose humanoid designed to assist with everyday tasks, including household chores like laundry and organization. The true excitement, however, centers around the upcoming release of Neo, the next generation of humanoid robots from the company. Set to hit the market next year, Neo promises functionalities akin to Eve and will be priced similarly to a mid-range automobile. This places advanced robotics within reach of more consumers, hinting at a future where household robots could become commonplace. Spokesperson Hege Nikolaisen envisions an exciting future for humanoid robots. She describes a world where shoppers can browse retail stores filled with accessories for their robots, much like modern cellphone shops. These accessories might include diverse options for “faces,” suits, and gloves, allowing owners to customize their humanoid companions to suit personal tastes and household needs. This vision for humanoids goes beyond mere functionality, suggesting robots could become integral parts of family life, offering both utility and customization. As this technology continues to evolve, it holds the potential to transform how we live and interact within our homes. Stay tuned as these remarkable developments unfold, bringing the future into the present. The Future of Robotics: Personal Humanoids in Every Home? In the world of innovative robotics, Eve and Neo are making headlines as pioneers in integrating humanoids seamlessly into our daily lives. These creations by 1X, a trailblazing Norwegian company, represent the cutting edge of robotic technology and its potential to revolutionize household chores. Features and Customization One of the key selling points of these robots is their versatility. Eve, the trailblazer, has already shown its capabilities in handling everyday tasks such as laundry and organization. But the buzz is all about Neo, set to enter the market next year. Like Eve, Neo will offer a range of functionalities to assist with daily home activities, making these humanoids not just novelties but practical additions to modern households. Moreover, customization is at the forefront of the company’s vision. As spokesperson Hege Nikolaisen describes, future consumers may find themselves browsing stores with a variety of accessories for their robots, akin to today’s mobile phone accessory shops. With options such as different “faces,” suits, and gloves, owners will have the flexibility to personalize their robots to fit individual preferences and family aesthetics. Market Insights and Pricing A critical component of integrating these robots into daily life is their affordability. Neo’s pricing, likened to that of a mid-range automobile, suggests that 1X is targeting a broader consumer base, aiming to make advanced robotics more financially accessible for everyday buyers. This strategic pricing could position humanoid robots as a standard household accessory in the coming years. Trends and Predictions As we look ahead, the increasing presence of humanoid robots like Eve and Neo signals a transformative era in technology. The ability to personalize such complex machines indicates a shift towards highly adaptable and multifunctional devices that not only serve practical needs but also blend harmoniously into family environments. These trends suggest more than just a functional future; they hint at a paradigm where humanoid robots play a central role in enriching family dynamics and routines. The potential for mass adoption of customizable robots sets a foundation for further innovation and market growth within this exciting sector. For more information on this evolving technology and its market implications, visit the official 1X website at 1X . Stay tuned for upcoming innovations as these developments promise to bring futuristic visions closer to reality.
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The price of bitcoin surpassed $100,000 for the first time on Wednesday, soaring to a fresh high as the world's largest cryptocurrency extended a rally set off by the election of former President Donald Trump. Bitcoin has climbed more than 40% since Election Day, when voters opted for a candidate viewed as friendly toward digital currency. Those gains have far outpaced the stock market. The S &P 500 has increased about 2.4% over that period, while the tech-heavy Nasdaq has jumped 2.6%. On the campaign trail, Trump vowed to bolster the cryptocurrency sector and ease regulations enforced by the Biden administration. Trump also promised to establish the federal government's first National Strategic Bitcoin Reserve. Trump said he would replace Securities and Exchange Commission Chair Gary Gensler, whom many crypto proponents dislike for what they perceive as a robust approach to crypto regulation. Gensler announced that he plans to resign on Jan. 20, 2025, the date of Trump's inauguration. The post-election euphoria has lifted other parts of the crypto sector. Ethereum, the second-largest cryptocurrency, has climbed 27%. Lesser-known dogecoin has skyrocketed about 140%, while litecoin has surged 35%. Shares of Coinbase, a top crypto trading platform, have increased more than 70% since Trump's reelection. The growth in recent weeks extends a remarkable turnabout for the once-beleaguered crypto industry. The sector entered this year bruised after a series of high-profile collapses and company scandals. FTX, a multibillion-dollar cryptocurrency exchange co-founded by Sam Bankman-Fried, collapsed in November 2022. The implosion set off a 17-month legal saga that resulted in the conviction of Bankman-Fried for fraud. In April, Bankman-Fried was sentenced to 25 years in prison. Changpeng Zhao, the founder and former CEO of major cryptocurrency exchange Binance, was sentenced to four months in prison in April after pleading guilty to charges that his platform had enabled illicit financial activity. The reelection of Trump marks the latest in a series of positive developments that have buoyed cryptocurrency this year. Those gains have been propelled, in part, by U.S. approval in January of bitcoin ETFs, or exchange-traded funds. Bitcoin ETFs allow investors to buy into an asset that tracks the price movement of bitcoin, while avoiding the inconvenience and risk of purchasing the crypto coin itself. Last month, options on BlackRock's popular iShares Bitcoin Trust ETF (IBIT) were made available for trading on the Nasdaq. The options, which provide a new avenue for bitcoin investors, allow individuals to commit to buy or sell the ETF at a given price by a specific date. While such investments typically come with additional risk, they can also make large payouts. IBIT inched upward 1% on Friday, reaching a record high of about $56. Bryan Armour, the director of passive strategies research at financial firm Morningstar, attributed the recent crypto surge to investors' anticipation of friendly policy under Trump, as well as the newly available options trading for bitcoin ETFs. Still, the performance of cryptocurrencies, including bitcoin, has proven volatile, Armour added. The price of bitcoin could fall, especially if Trump encounters difficulty following through on his campaign commitments, he said. "As long as the narrative stays positive, there's always room to grow," Armour told ABC News before bitcoin reached $100,000. "I also think campaign promises don't always come to fruition." "It's still a highly volatile asset," Armour added.
MediciNova Presents Study Update and Interim Analysis of Phase 2/3 Clinical Trial of MN-166 ...
Hildebrandt scores 9 as High Point knocks off Appalachian State 65-59Nothing stays the same, even in the world of fast food. Iconic dishes may suddenly be reinvented to suit evolving tastes and food quality standards. Classic recipes at popular fast food restaurants are often tweaked or completely overhauled for one of two reasons. Firstly, some chain restaurants revamp their menu offerings in response to changing taste preferences, introducing flavors more in line with customer demands. Secondly, many fast food restaurants update their recipes to align with new health and wellness trends, offering items with fewer calories and reduced sodium. Whether welcomed or criticized by customers, menu shifts are inevitable, reflecting the continual effort made by chain restaurants to remain competitive. For some, these changes offer culinary novelty, for others they represent a disappointing shift away from the comfort and nostalgia of yesteryear. No matter your perspective, one thing is clear — even when it comes to fast food, progress is inevitable. Curious to find out more about the most memorable and controversial recipe changes in the world of fast food? Keep reading. French fries at McDonald's Many fast food enthusiasts expressed their disapproval when McDonald's switched from using vegetable oil to beef tallow in its French Fry recipe. Prior to 1990, the McDonald's menu item was fried in 93% beef tallow and 7% canola oil, a blend that gave it a distinctively rich umami flavor. Derived from rendered cow suet, beef tallow is packed with nutrients and has a high smoke point, which makes it ideal for frying. Given its numerous benefits, one might wonder why the fast food giant transitioned from cooking its iconic French fries in beef tallow to using vegetable oil. The answer lies in the growing concerns about health during the late 1980s and early 1990s. Perhaps the most damaging blow for McDonald's came when Phil Sokolof, a millionaire who blamed his heart attack on the fat and cholesterol in fast food, used full-page newspaper advertising to blame the chain for contributing to America's health crisis. With such immense pressure, McDonald's decided to shift gears, replacing beef tallow with vegetable oil. Since the oil was hydrogenated, it didn't only taste bad, but was also packed with unhealthy trans-fats. Due to this fact, the chain ended up changing its frying oil in 2002 and again in 2007. Today, McDonald's makes its French fries in vegetable oil that contains less than 1% trans-fats. And while the frying oil may not be as bad for you as it used to be, the will never taste quite the same as they did in their beef tallow heyday. Bread at Subway While not everyone may have picked up on this recipe change, Subway updated the composition of its bread in 2014. Unlike many other fast food recipe alterations, this change focused on the bread's ingredients rather than flavor. The move took place after food blogger, Vani Hari, brought to light the fact that Subway's bread contained azodicarbonamide, also sometimes referred to as a "yoga mat" chemical because it's used in the production of yoga mats. Hari's petition to remove the product from the chain's bread recipe ended up garnering over 50,000 signatures. This wasn't the only time was embroiled in controversy. In 2020, the Supreme Court in Ireland ruled that the product could not be classified as "bread" due to its high sugar content. The ruling that the bread was a "confectionery" for tax purposes was based on a law that defines bread as a staple food as long as its sugar content doesn't exceed 2% of the weight of its flour. This definitely wasn't the case for the chain's bread, as noted by the Supreme Court, which stated: "In this case, there is no dispute that the bread supplied by Subway in its heated sandwiches has a sugar content of 10% of the weight of the flour included in the dough," (via ). Hot sauce at Taco John's Taco John's has earned a place in history as the chain to coin the phrase "Taco Tuesdays." The restaurant first used the words "Taco Twosday" to promote a deal that offered two tacos for $0.99 on its least busy day of the week. Taco John's ended up trademarking the term "Taco Tuesdays" in 1989. The chain only relinquished the trademark in 2023, allowing other establishments to legally use it in their advertising. Letting go of the trademark hasn't been the only noteworthy shift Taco John's has made in recent decades. More recently, . While the old version of the sauce contained tomatoes, tomato paste, jalapeños and green chiles, the newer condiment offers a more complex flavor profile. Aside from tomato paste and jalapeño purée, the current version of the hot sauce gets its kick from powders of chile arbol, guajillo, and habanero, as well as garlic purée, paprika, vinegar, cayenne pepper, oregano, cumin, and thyme. While this change doesn't sound at all bad — although some may disagree, comparing the new sauce to that of Taco Bell's — it's not the only bold change the chain has made in recent years. In an under-the-belt cost-saving effort, Taco John's has also decreased the size of its sauce packets from 9 to 5 grams, so be sure to grab a few extra packets next time you're ordering your tacos. Apple pie at McDonald's had a loyal fan base before it was discontinued in favor of a baked version in 1992. First introduced in 1968, with its crispy exterior and molten filling for over two decades. Many speculate that the pie recipe was altered for health reasons, although as noted in an article published at the time, the new pie featured the same amount of fat and more calories than its fried counterpart. It did, however, have less sodium and cholesterol. It's safe to say that many McDonald's customers weren't happy with the new version of the apple pie. For instance, one pleaded with McDonald's to bring the fried version of the menu item back, saying, "I am health conscious most days in my late 50s, however there are evenings like tonight where I NEED one of these apple pies from back in the day." While tricky to find, McDonald's fried apple pies haven't completely disappeared. In fact, there is one McDonald's location in the continental U.S. that still serves the crunchy pie. The oldest surviving McDonald's, which opened in 1953 in Downey, California, offers the deep-fried apple snack as part of its retro-inspired menu. Similarly, fried apple pies can still be purchased at McDonald's in Hawaii, as explained by Victor Lim, a McDonald's Hawaii franchise owner, in an interview with . "The baked pie is more doughy. The fried pie is very nice and crispy. People did not like [the baked] as much as the fried pie [...] That's the reason we've been allowed to keep our fried apple pies," he said. Big Mac at McDonald's The Big Mac story goes back to 1968, when the double-decker started being served at McDonald's across the U.S. The burger actually made its debut in 1967 when its creator and a McDonald's franchise owner, Michael James 'Jim' Delligatti, tested it out at his restaurant in Uniontown, Pennsylvania. The original recipe for what would become the chain's most iconic burger consisted of two beef patties, onion, lettuce, pickles, and a "secret sauce," nestled in a sesame-seed bun. The "secret sauce" recipe was tweaked in the early 70s, along with the condiment's name, which was changed to "Big Mac Sauce '72." McDonald's made the most significant changes to its Big Mac recipe in 2023, after its burgers were criticized for being overly dry. Firstly, the fast food restaurant increased the amount of sauce on each Big Mac to enrich the menu item's texture and flavor. Secondly, the chain switched its toasted burger bun recipe to make them softer. The chain also introduced a new cooking method to improve the quality of its melted cheese. Finally, by topping the patties with onion while they are still on the grill to achieve a caramelized taste. Unfortunately, many McDonald's customers haven't embraced the new version of the chain's Big Mac, complaining that it's now too messy to eat. A case in point is who said: "I feel like they don't get the layering right. Every time I get a Big Mac the insides are sliding around everywhere and it gets super messy/hard to keep together/hard to get everything in one bite." Gravy at KFC While KFC has been pretty good at staying true to its , with the exception of switching to no-trans-fat oil in 2007, the same can't be said for its gravy. Created by Colonel Sanders himself, , although the word is that it was pretty delicious. So what was the issue with Colonel Sanders' take on gravy? The simple answer is that it took too long to prepare. As the franchise expanded, the gravy became unsuitable for a fast food setting. Apparently, the Colonel wasn't too happy with the new version of the gravy, although having already sold the chain, he had little say in the matter. Nevertheless, at one point, he did refer to KFC's potatoes and gravy as "sludge," as reported by . While we can't be 100% sure what goes into KFC's current gravy recipe, Anne Walker, who oversees gravy production at a KFC location in Lancashire, U.K., has revealed to the that it's made with "crackling" or the chicken scraps and juices from the bottom of the fryers. The "crackling" is whisked with water and an undisclosed "magic ingredient." Pizza at Domino's Domino's is one of the greatest fast food success stories of all time, achieving a revenue of 4.48 billion in 2023, per . However, things didn't always look so rosy for the fast food chain. In fact, in 2009, Domino's was forced to change its pizza recipe to keep the business afloat. This was after some of the chain's customers described its pizza as "cardboard" and "the worst excuse for pizza I've ever had," (via ). Unlike many other chains, which normally only tweak their recipes, Domino's pizza underwent a complete overhaul, from the crust to the toppings. "We tried scores of different sauces, cheeses, and doughs, with the idea of improving each of them. In each case, the market research found that the new elements recorded double-digit improvements in terms of purchase intent," Russell J. Weiner, Domino's chief marketing officer, told CBS News at the time. The recipe revamp, coupled with a very honest marketing campaign that pinpointed Domino's previous failings, did the trick. The company's sales increased by 16.5% shortly after, as customers flocked to try the new and improved product. This surge in customer interest was also reflected in the value of Domino's stock, which experienced significant growth soon after the recipe overhaul. French fries at Burger King Just like the French fries at McDonald's, the fries at Burger King have also experienced their fair share of change. Arguably, Burger King might have even revamped its fries to set them apart from competitors such as McDonald's. To cut a long story short, Burger King made two substantial changes to its French fry recipe. Back in 1998, the chain introduced a potato-based coating that was sprayed on freshly-sliced potatoes prior to freezing. The fast food company said that this would improve the menu item's crispness and heat retention. The fries were also made thicker and less salty. Not quite satisfied with the new recipe, Burger King changed its French fries again in 2011. Just like the revamp in 1998, the overhaul focused on making the fries thicker, crispier, and lower in sodium. At the time the chain's vice president of global innovation, Leo Leon, boasted: "With the launch of our new fries, the home of America's favorite burger now has the best fries in the business," (via ). In reality, the new take on Burger King's French fries didn't go down all that well with diners. For instance, one said that the new fries "sucked," adding, "Anyone know why they made the change, and am I the only one who [thinks] the new fries blow?" Whopper at Burger King Burger King's Whopper has experienced one major change since it was first introduced in 1957, an entire decade before the debut of the Big Mac. , when the fast food chain announced that it was . While customers probably didn't notice a change in the Whopper's flavor, they were made aware of the shift in an advertisement campaign that featured a time-lapse of the burger's decaying process. Created to emphasize the absence of preservatives, showed the Whopper naturally decomposing over a 34 day period. While many were put off by the daring campaign, it definitely succeeded in bringing attention to what could be hiding in our fast food. Huib van Bockel, a food marketing executive, applauded the transparency of the ad in a statement to , saying, "I love it. It's about time. It's so important to be open and honest. Of course, food perishes [and] what is controversial about that? Only thing that worries me is: were there actually artificial preservatives in there [before]?" Pumpkin spice latte at Starbucks While this may come as a shock to some, the Pumpkin Spice Latte at Starbucks didn't always contain pumpkin. When the seasonal menu item was first introduced in 2003, it was made with a blend of pumpkin pie spices including cinnamon, nutmeg, and clove, but lacked actual pumpkin in its list of ingredients. To make it look the part, the latte also contained caramel coloring. The Pumpkin Spice Latte was an instant hit, selling 200 million cups in its first decade. However, once the word that the beverage didn't actually contain real pumpkin spread, some critics and customers began to voice their criticism. Many complained not just about the lack of the namesake ingredient in the latte but also about some of its more questionable ingredients like the caramel coloring. The critique didn't go unheard. In 2015, , adding pumpkin purée into the mix. The chain also removed the questionable caramel coloring from the ingredient lineup, replacing it with fruit and vegetable juice. However, if you think the latte is now healthy, you've got another thing coming. The beverage remains a high-calorie indulgence, with a grande size containing 390 calories, 50 grams of sugar, and 14 grams of fat. Beyond this, the drink also includes 52 grams of carbohydrates and 240 milligrams of sodium. Pizza at Sbarro Founded in 1956 by Italian immigrants from Naples, Gennaro and Carmela Sbarro, the first Sbarro was an Italian grocery store in Brooklyn, New York, that sold pizza by the slice. , focusing on high-traffic locations like shopping malls. The fast food chain did reasonably well until the early 2000s when malls started losing their popularity. The Great Recession of 2008 didn't help matters, leaving food court restaurants struggling. In order to get the chain back on track, Sbarro replaced its pizza recipe with Neapolitan-style pizza in 2012. This new take on pizza featured natural ingredients including vine-ripened tomatoes and freshly-shredded whole milk mozzarella cheese. The chain also started making its dough from scratch on a daily basis. "By going back to our roots, we're improving what set us apart from the very beginning, great pizza made from quality ingredients and served in a warm and welcoming environment," said James Greco, CEO of Sbarro, in a . In 2014, Sbarro tweaked its pizza recipe by increasing the amount of its mozzarella topping by 20%. Recommended
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The search and rescue organization for Metro Vancouver's North Shore mountains is warning people to do their research after international visitors became stranded in two separate incidents while relying on hiking apps to plan their routes. North Shore Rescue was called in on Nov. 28 to rescue a man from Norway who the organization said "seriously underestimated the difficulty" of a route marked in an online hiking app. Rescuers were back on a nearby mountain three nights later for a "virtually identical" operation, the group said in a social media post. Allan McMordie with North Shore Rescue managed the Sunday night rescue of a man at Goat Ridge, a backcountry area behind Grouse Mountain. He said the man from France told rescuers he had not been expecting snow, despite two of the local ski hills opening with fresh powder last month. "All you had to do was look at the top of the mountains from Vancouver and know there's snow up there," he said in an interview. "To be in running shoes and not even expecting any snow was pretty naive." The man had set out on a marked route, then decided to make his way through very rough, steep terrain to a separate trail at significantly higher elevation. "This is rugged backcountry," McMordie said. "It's almost impassable." McMordie could not confirm which apps the hikers in both recent rescues were using, but said a lack of any marked route or trail reports is a good indication to stop and turn around, and in any case, trip planning should involve multiple sources of information. If the man from France had done any research, McMordie said he would have discovered the backcountry area where he was rescued is closed for the winter. In both recent cases, he said there were signs at each trailhead with maps showing trails and topography, along with reminders about key steps in trip planning, he said. Both men were lucky to have been able to make 911 calls, McMordie added, as service is patchy in the area and their phone batteries had nearly run out. Above all, he said hikers should tell someone else where they're going and when they expect to return, so that person can alert local authorities if necessary. "Absolutely nobody knew where this person was and what he was doing that day," McMordie said of the man from France. "If he had not been able to get that (911) call out, he would still be there." North Shore Rescue said the course taken by the man from Norway was "barely a trail" in the summer and "nothing whatsoever" in the winter, making for "full mountaineering conditions" at this time of year. He called for help after hiking for eight hours that left him "tired, soaked (and) hypothermic" as the sun was setting," it said. It's doubtful the man would have survived the night in the Mount Seymour backcountry if he hadn't been able to make the call, the rescue group added. The man had been staying in a short-term accommodation and had taken an Uber to the trailhead. Only his girlfriend in Norway knew where he was, and he was not wearing or carrying adequate gear for the conditions, McMordie said. Vancouver-based Stephen Hui, the author of several B.C. hiking guidebooks, said the rough, mountainous terrain steps away from urban Metro Vancouver and the extent of the snowpack in winter is a surprise for many visiting hikers. Hui said online apps can be helpful and often provide commentary about trail conditions from other hikers, but it's crucial to look at additional sources of information, including complete maps and provincial and national park websites. He said local authorities and outdoor groups have some responsibility for people heading into the backcountry, and there is room for more signage and education. Ultimately, though, he said people must be responsible for themselves. "We can't handhold everybody," he said. "There's always going to be dangers in hiking." This report by The Canadian Press was first published Dec. 5, 2024.Dwarfed by China in shipbuilding, US looks to build its defense base to fend off war