Loser

24 years old Serina Wolfe  of Buffalo, New York

A $5,000 tip left at a Florida restaurant seemed like a gesture of kindness, but police say it may have been part of the customer’s plan to get revenge on her boyfriend.

Winner

The inmates and officers at the Brevard County Sheriff's Office in Florida 

While most people celebrate with fireworks, some Florida inmates will be celebrating Independence Day by comforting and playing with shelter dogs. 

 

It's all part of a new program to instill purpose in inmates while also providing comfort to the dogs which can be unnerved during the unsettling popping of fireworks.

 

The inmates will read, play, and even feed the dogs treats during "peak hours" of celebration on the Fourth, the Brevard County Sheriff's Office added.

 

The ultimate goal, of course, is to comfort the dogs, but also to help "instill a sense of purpose and compassion in the inmates" so they can "transition back into society once they have served their time."

Joey Chestnut does it AGAIN! Today, he claimed his 12th Nathan’s Hot Dog Eating Championship and mustard belt, after he consumed 71 HOT DOGS in 10 minutes.

 

But the astounding feat of eating was three wieners short of his own 2018 record of 74 dogs — and Chestnut said he is still hungry to reach 75.

 

Joey Chestnut now has more individual titles than the great Bill Russell has as an NBA player. 

 

For those people who aren’t absolutely disgusted by this display of gluttony, you might be wondering, ‘how does Chestnut do it’? Well, it all comes down to training. 

 

Chestnut has a regimented training routine where he works on three things… 

 

The masseter muscle 

The masseter muscle is pound for pound one of the bodies strongest muscles 

Some competitive eaters train this muscle by chewing 4-5 pieces of gum at once, but Chestnut chews a ball 

When scientists measured the bite of competitive eaters, it was found to have 280 lbs of force… which is stronger than a German Shepherd’s bite. 

 

The esophagus 

The body relies on rhythmic contractions called para-stal-sis to move food down the esophagus

Chestnut lifts a sack of weights attached to a mouthguard to train the small muscles in his esophagus 

Competitive eaters can also use the va-sal-va maneuver.

It when you pinch your nose shut and attempting to exhale with your mouth closed in order to clear your ears. 

This technique increases thoracic pressure and helps move the food through the esophagus  

 

The stomach 

Chestnut pushes the limit of stomach expansion. 

He has trained his stomach to increase by roughly 400% from its regular volume of one litre to more than four litres!!!

Interesting note: body fat takes up precious space for stomach expansion, so that is why most competitive eaters try to stay in shape. 

 

Despite all this training, competitive eating is quite bad for you (shocker!) A 2007 study entitled "Competitive Speed Eating: Truth and Consequences" and published in the American Journal of Roentgenology concluded: "We speculate that professional speed eaters eventually may develop morbid obesity, profound gastroparesis (condition in which your stomach cannot empty itself of food in a normal fashion), intractable nausea and vomiting and even the need for a gastrectomy. Despite its growing popularity, competitive speed eating is a potentially self-destructive form of behavior."

Guest: Claire Allen

Simi Sara Show Contributor

Joey Chestnut does it AGAIN! Today, he claimed his 12th Nathan’s Hot Dog Eating Championship and mustard belt, after he consumed 71 HOT DOGS in 10 minutes.

 

But the astounding feat of eating was three wieners short of his own 2018 record of 74 dogs — and Chestnut said he is still hungry to reach 75.

 

Joey Chestnut now has more individual titles than the great Bill Russell has as an NBA player. 

 

For those people who aren’t absolutely disgusted by this display of gluttony, you might be wondering, ‘how does Chestnut do it’? Well, it all comes down to training. 

 

Chestnut has a regimented training routine where he works on three things… 

 

The masseter muscle 

The masseter muscle is pound for pound one of the bodies strongest muscles 

Some competitive eaters train this muscle by chewing 4-5 pieces of gum at once, but Chestnut chews a ball 

When scientists measured the bite of competitive eaters, it was found to have 280 lbs of force… which is stronger than a German Shepherd’s bite. 

 

The esophagus 

The body relies on rhythmic contractions called para-stal-sis to move food down the esophagus

Chestnut lifts a sack of weights attached to a mouthguard to train the small muscles in his esophagus 

Competitive eaters can also use the va-sal-va maneuver.

It when you pinch your nose shut and attempting to exhale with your mouth closed in order to clear your ears. 

This technique increases thoracic pressure and helps move the food through the esophagus  

 

The stomach 

Chestnut pushes the limit of stomach expansion. 

He has trained his stomach to increase by roughly 400% from its regular volume of one litre to more than four litres!!!

Interesting note: body fat takes up precious space for stomach expansion, so that is why most competitive eaters try to stay in shape. 

 

Despite all this training, competitive eating is quite bad for you (shocker!) A 2007 study entitled "Competitive Speed Eating: Truth and Consequences" and published in the American Journal of Roentgenology concluded: "We speculate that professional speed eaters eventually may develop morbid obesity, profound gastroparesis (condition in which your stomach cannot empty itself of food in a normal fashion), intractable nausea and vomiting and even the need for a gastrectomy. Despite its growing popularity, competitive speed eating is a potentially self-destructive form of behavior."

Guest: Claire Allen

Simi Sara Show Contributor

Learn more about your ad choices. Visit megaphone.fm/adchoices

Recipe: Raspberry Tart

Two things make this tart a hit, the first being the crust is no bake and the second is the gorgeous BC Raspberries heaped high and finished with caramel sauce and crowned with a sprinkle of toasted hazelnuts.

 

Crust

260 grams boxed ginger thins

80 grams unsalted butter, melted

 

14 inch x 4 inch removable bottom tart pan

 

Place all the biscuits in a food processor, pulse until fine, transfer to a mixing bowl and pour the melted butter over top.  Mix well so that the butter moistens the biscuits.

Place the mixture in the tart pan and press the bottom and sides firmly. Chill for 2 hours to set the base.

 

3 cups fresh BC Raspberries 

1/2 cup fresh BC Blueberries

 

200 grams Italian Mascarpone, room temperature

2 teaspoons icing sugar

2 teaspoons vanilla paste

 

Caramel sauce for drizzling

1/3 cup toasted chopped hazelnuts

 

Mix together the mascarpone, icing sugar and vanilla.  It is much easier to have the cheese at room temp to mix and spread. When you are ready to assemble, remove the shell from the pan, spread the soft cheese evenly into the chilled shell, be careful not to knock the sides down. Top with the fresh berries.  

 

To finish drizzle with caramel sauce and toasted chopped hazelnuts. 

 

Serves 6-8

 

Our giveaway of two 10-pound flats of raspberries is with thanks to:

Arjuna Berry Farm

Berry Bounty Farm

Driediger Farm

Janz Berry Farm

‘KBF Enterprises

Krause Farms

Mandarin Farm

Nelufeld farm

Willems Berry Farm

 

Guest: Caren McSherry 

Founder and President of the Gourmet Warehouse

Learn more about your ad choices. Visit megaphone.fm/adchoices

Recipe: Raspberry Tart

Two things make this tart a hit, the first being the crust is no bake and the second is the gorgeous BC Raspberries heaped high and finished with caramel sauce and crowned with a sprinkle of toasted hazelnuts.

 

Crust

260 grams boxed ginger thins

80 grams unsalted butter, melted

 

14 inch x 4 inch removable bottom tart pan

 

Place all the biscuits in a food processor, pulse until fine, transfer to a mixing bowl and pour the melted butter over top.  Mix well so that the butter moistens the biscuits.

Place the mixture in the tart pan and press the bottom and sides firmly. Chill for 2 hours to set the base.

 

3 cups fresh BC Raspberries 

1/2 cup fresh BC Blueberries

 

200 grams Italian Mascarpone, room temperature

2 teaspoons icing sugar

2 teaspoons vanilla paste

 

Caramel sauce for drizzling

1/3 cup toasted chopped hazelnuts

 

Mix together the mascarpone, icing sugar and vanilla.  It is much easier to have the cheese at room temp to mix and spread. When you are ready to assemble, remove the shell from the pan, spread the soft cheese evenly into the chilled shell, be careful not to knock the sides down. Top with the fresh berries.  

 

To finish drizzle with caramel sauce and toasted chopped hazelnuts. 

 

Serves 6-8

 

Our giveaway of two 10-pound flats of raspberries is with thanks to:

Arjuna Berry Farm

Berry Bounty Farm

Driediger Farm

Janz Berry Farm

‘KBF Enterprises

Krause Farms

Mandarin Farm

Nelufeld farm

Willems Berry Farm

 

Guest: Caren McSherry 

Founder and President of the Gourmet Warehouse

Guest: Brian Gable

Globe and Mail cartoonist - has worked with the paper since 1987

Named to the Order of Canada in 2017

Learn more about your ad choices. Visit megaphone.fm/adchoices

Guest: Brian Gable

Globe and Mail cartoonist - has worked with the paper since 1987

Named to the Order of Canada in 2017

It’s more than 10 years since the big global recession - we all remember 2008, right?

But now the world’s economy is pretty sluggish once again. So much so, that the UK economy is now on the brink of recession. And here in Canada, yeah, the economy is growing, but not at the same extent as we would have seen in the past few years.

So why is this? And how does it impact us here in Canada?

Guest: Matthew Stewart

Director of National Forecasting and Analysis, Conference Board of Canada

Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s more than 10 years since the big global recession - we all remember 2008, right?

But now the world’s economy is pretty sluggish once again. So much so, that the UK economy is now on the brink of recession. And here in Canada, yeah, the economy is growing, but not at the same extent as we would have seen in the past few years.

So why is this? And how does it impact us here in Canada?

Guest: Matthew Stewart

Director of National Forecasting and Analysis, Conference Board of Canada

The women's soccer teams from the US and the Netherlands will meet on Sunday in the World Cup final.

But have you ever thought about the ball they’re kicking around? How do you design it? How do you make sure it is the perfect shape, the perfect weight, the perfect size?

Players want to be able to predict how the ball will behave every time they move it. Moreover, it turns out, there is a lot you need to take into account. 

Guest: Prof Anette Hosoi

Mechanical engineer of the Massachusetts Institute of Technology

Learn more about your ad choices. Visit megaphone.fm/adchoices