NYPD Cops Beat Man Who Had His Hands Up, Because They ‘Thought He Stole A Pizza’


New York City Police officers were caught on a grocery store surveillance video beating a young African American man who was holding his hands up. The police say that their reason for beating the youth, who was clearly trying to surrender to the violent NYPD thugs was because they “thought” he had stolen a $3 slice of pizza.
As it turned out, there was no pizza stolen.

But facts didn’t matter to Officer Lenny Lutchman and his partner Pearce Martinez, who administered the brutal beating to Thomas Jennings, 24, in a Brooklyn grocery store.

Right after Jennings raises his hands, suddenly, Lutchman’s partner Pearce Martinez charges in and delivers a running-right handed punch to Jenning’s head.

Punch after punch followed, as Lutchman quickly took his cue and began raining down punches and baton strikes as well.

The whole time, Jennings just curls up to endure the beating. He never once tries to fight back or even flee. This did not stop the beating.

Officer Martinez can be seen in the video handcuffing Jennings. All the while, Officer Lutchman continues beating him, even though Jennings has his hands behind his back the whole time.

“I didn’t ever know it was coming,” Jennings said to the New York Daily News.

Jennings was actually charged with “robbery” and was denied bail for nearly a week.

After that, prosecutors released him and declined to present the dubious case to a grand jury.

Amy Rameau, Jennings’ attorney, explained that she is confident the entire case will be thrown out or dropped, as there was no robbery whatsoever.

“It’s horrendous what they did to him,” Rameau said to the Daily News. “He had his hands up. He didn’t pose a threat to anyone in that store. It was an absolute use of excessive force.”

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Witnesses Say Off-Duty NYC Police Officer Who Shot at Pizza Deliveryman’s Car Appeared Drunk


AUBURN, N.Y. — Cassie Mattes was inside the Auburn Domino’s Saturday night when she noticed a man “smash his body into the door.”

The 26-year-old assistant manager watched as the man picked himself up and moved away from the restaurant.

“It caught my attention,” she said.

Mattes said the man appeared to be highly intoxicated as he staggered into the street.

But what she saw next is something she says she will never forget:

At 11:24 p.m., that same man — later identified by Auburn police as off-duty New York City Police Officer Michael Cerrato — fired a gun twice at a Domino’s deliveryman driving past the restaurant, witnesses said.

“I said, ‘Oh my God’ and ran to the back and called 911,” Mattes said.

The Domino’s deliveryman, Cory Parsons, said he saw the man in the road as he drove past Domino’s on Dill Street after delivering pizza at the Hilton Garden Inn. But he had no clue the man had just shot in his direction as he drove to his next delivery on Elizabeth Street in Auburn, he said.

“I saw him waving something black, but I didn’t realize what it was,” said Parson, 21, of Syracuse. “I thought he had a glove on and was waving at me to slow down.”

But Parsons said he was only driving about 30 mph to 35 mph.

“I just passed him and then I heard, ‘pop,’” Parsons said. “I thought my tire popped.”

Parsons didn’t think much of it and continued to the traffic light at Dill and North streets. He stopped. As he turned right onto North Street, Parsons said he saw a flash of light in his rear view mirror.

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Man Films Cop Turn on Emergency Lights & Illegally Park in a Bus Stop—To Get Pizza

pizzapizza

New York, NY — In a gross abuse of power, a New York cop is caught on video blocking a bus stop—with his emergency lights engaged—to get pizza. Luckily, there was a vigilant citizen there to catch this peace officer on video as he broke the law to enjoy his lunch.

The officer in the video is driving an unmarked police car with the plates AK2435. His insignia on his sleeve indicates that he is an officer with the City University of New York Public Safety Department.

The City University of New York Public Safety Department (CUNY Public Safety), is a public safety agency in New York City. The department is tasked with protecting campuses owned by the City University of New York (CUNY) and to enforce state and city laws within those campus grounds 24 hours a day 7 days a week.

While these officers don’t carry guns, Under New York state law, CUNY peace officers have the power to make arrests for less-serious misdemeanors as well as for felonies, and they may enforce other statutes such as local bylaws. By all definitions, this man is a cop and he is breaking the laws he is sworn to enforce.

As the video begins, the officer notices he’s being filmed and engages the man filming him.

“Why are you videotaping me?” the officer asks as he loads his pizza into his taxpayer-funded SUV he conveniently parked—in a bus stop.

“Why do you have your lights on, parked in front of a bus stop?” asks the man filming.

“Why does that bother you so much?” asks the cop, clearly missing the point that he is using his badge to grant himself special privileges that other citizens would get ticketed or arrested for.

“Do you think you’re above the law?” asks the man filming.

“No,” replies the cop, again, missing the point that he is de facto acting above the law in this very instance.

“Then why do you do it? Why do you break the law? Do you think you’re special?” asks the man. “Do you think you’re special? Why should you be more special than other people? Because you have a badge?”

Clearly realizing he’d been busted and his crime subsequently documented on video, the officer gets in his SUV and drives off.

As the officer drives away, the man filming takes note of him turning off his lights and indicated that the “emergency is over, he’s got lunch.”

In September, a New York police officer’s association put out a video attempting to claim that being a cop is a race and that cops are subject to “blue racism” because people discriminate against them. Obviously, being a cop is not a race and there is nothing wrong with criticizing someone’s job choice. While it is irresponsible to stereotype and hate people for their job decisions, the video below shows how some cops give all other cops a bad name and stoke that discrimination.

Below is an example of why people feel the need to hold police officers accountable. A career choice should never be able to grant certain people in the same society special privileges that all members of that society can’t enjoy. Being a cop does not mean you can break the law when it is convenient for you—no matter how tasty the pizza might be.

Source Article from http://thefreethoughtproject.com/new-york-cop-turns-on-emergency-lights-illegally-parks-to-get-pizza/

Thanks to pizza, NYC mice are biologically different from their country cousins

The metabolic pathways of urban mice are changing due to the “novel diets” afforded by city living.

Members of the New York City wildlife set would seem to have it easy, what with the abundance of street food littering the sidewalks and spilling forth from the trashcans like holiday cornucopias. There are sardonic jokes about pigeons pecking from fried chicken detritus, there are squirrels pilfering french fries while raccoons wreak havoc in the dumpsters, and who could forget pizza rat?

While of course it’s depressing to see animals being forced into the squalid environment that humans choose to live in – concrete and steel woodlands with fast food in place of nature’s bounty – at least there is some kind of ironic solace to learn that they have the long-term flexibility to survive. Which is what new research from biologists at the State University of New York and Fordham University reveals. Namely, that white-footed mice in New York City are adapting at the biomolecular level to urban habitats; their metabolic pathways are changing thanks to the “novel diets” afforded by city living.

For their research, the biologists worked with 48 white-footed mice and analyzed the RNA from both urban and rural residents. Looking for differences in gene expression between the city mice and their country kin, they found that in the urban critters, biological evolution has some overlap with that of humans. Quartz reports:

“Like us, they seem to have selected a gene involved in the synthesis of omega-3 and omega-6 fatty acids, which are important to tissue function and which humans likely selected while transitioning from hunter-gatherers to agriculture about 12,000 years ago, during the neolithic age.

The biologists also found that city mice had genes associated with non-alcoholic fatty liver disease, suggesting Big Apple rodents are probably eating a lot of fatty acids, which are prevalent in fast food. Urban mice also had larger livers with more scar tissue than their country cousins.”

Unlike some New Yorkers, the white-footed mice are likely not subsisting on pizza and fast food alone – the city’s parks still supply fruit and nuts that they eat. But the researchers nonetheless think that their findings are an illustration of the ol’ “cheeseburger hypothesis,” in which urbanized animals ramp up their calories by eating human food tidbits, most notably fast-food scraps.

While more research needs to be done to better understand how city living is transforming its tiny rodent residents, one thing’s for sure: White-footed mice in New York City are adapting to local selective pressures. But hey, if they can make it here, they’ll make it anywhere…

Source Article from https://www.treehugger.com/animals/thanks-pizza-nyc-mice-are-biologically-different-their-country-cousins.html

HUH? Pizza maker offering probiotics with pizza

Image: HUH? Pizza maker offering probiotics with pizza

(Natural News)
It’s becoming glaringly obvious that people want to be healthy without actually being healthy. Interest in probiotics has soared remarkably in the last couple of years due to the growing amount of research that touts its numerous benefits. At first, people were limited to taking their daily dose of the healthy bacteria from fermented food items such as yogurt or kefir. As demand grew, so did the whimsical imaginings of food manufacturers. Probiotics are now being added to everything from granola bars to infused beverages to even …pizza?

Food manufacturers say that they are merely addressing the need for healthier food to be readily available in the market. But at what cost? Elizabeth Moskow, culinary director for Sterling-Rice Group was quoted as saying on WSJ.com, “people now want food to be functionally formulated, not just delicious.” What is not mentioned, however, is that these new strains of probiotics were very much different from the original structures that were documented by health experts. Unlike the well-researched lactobacillus-type of probiotics, food manufacturers use spore germinating microorganisms. It must be noted that these soil-based organisms do fall under the same category as probiotics but there is, to date, very little research regarding their efficacy or potential in promoting health, compared to its older brother.

A 2005 study cautioned consumers to not merely take “probiotic-infused” items without first assessing the potential health risks. Food items containing the Bacillus spores as probiotics could “exploit the gut for pathogenesis.” While the researchers of the study did note that the probiotic could offer some health benefits, it could not be conclusively stated that all items containing this strain were safe. The study concluded with, “It is equally clear that supposedly ‘safe’ species can not be taken for granted and every product must be evaluated on a case by case basis.” (Related: Probiotics: Different Strains for Different Gains.)

Similarly, a 2002 study published in Applied and Environmental Microbiology saw that spore germinating microbes contributed to overall health, but at a level that was (as of yet) statistically insignificant. Authors of this study suggested that further studies be made, and with a larger population sample size, to truly determine the health advantages these strains of bacteria may have, if ever.

Despite these warnings, food manufacturers continue to market their products as safe and healthy. Spore germinating probiotics don’t require refrigeration; their structures are such that their shelf life is significantly better than the traditional strains. Either probiotic strain cannot withstand heat or air exposure, but spore germinating probiotics are more cost-efficient and for food marketing companies, more lucrative.

Take, for example, Ganeden Inc., which introduced a spore-forming strain of probiotic bacteria called GanedenBC30 in 2008. Only nine years later, the company has now 800 food products that use BC30 as its main ingredient. Mike Bush, the Chief Executive, has argued that the company’s health message has paid off. The additional three to four cents a serving Ganeden pays to include this new bacteria strain costs the consumer an added six to eight cents a serving — all because their products are marketed as “healthy.”

Compared to the cost of buying probiotics supplements, “it’s a pretty minimal investment,” Bush says.  When asked about the lacking research on spore-forming bacteria on health, Bush counters by saying that BC30 has been recognized by the Food and Drug Administration (FDA) as safe, even appearing in 26 published studies since 2009.

Mr. Bush, who is also the President of the International Probiotics Association, met with representatives of the FDA to present the group’s guidelines on labeling, stability testing, and storage recommendation for probiotic-infused food items. “We want [the FDA] to know the industry is doing a good job of setting good standards and self-policing.”

Still, other food manufacturers remain more realistic about their company goals. Joel Warady, Chief Sales and Marketing officer of Mondelez International Inc. has said that, “Consumers want something that is healthier — not necessarily healthy.” The food giant’s Enjoy Life arm infuses probiotics into their food items, and charges extra for retailing supposedly “gut-friendly” food.

Marketing an item as probiotic-infused also allows for inspired new packaging. This further adds to the cost of the item, which consumers are all too eager to pay for in their quest for a healthier body.

Read more articles like this on HealthFreedom.news.

Sources include:

WSJ.com

HyperBiotics.com

NCBI.NLM.NIH.gov

OnlineLibrary.Wiley.com

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Cooking Off the Cuff: Tomato Pie – But Not Pizza

In the days when pizza still needed explaining – not too many decades ago in some parts of the country – it was often referred to as tomato pie. Which is not a bad description so long as it is accompanied by a photograph or, even better, a sample. But the tomato pie Jackie and I had for dinner last week bore little resemblance to a pizza; its models were two: A memorable tomato tartelette eaten in Paris at Joël Robuchon’s restaurant Jamin in the late 1980s or early ’90s, and the Italian-French Riviera variation on pissaladière. In its purest form, as often served in Nice, pissaladière (a word that ought to derive from “pizza” but evidently doesn’t) is built on bread dough and topped with cooked onions, olives and anchovies, but further along the coast toward Italy, similar dishes do indeed include tomatoes.

Those were what came to mind when I remembered that I needed to find a worthy use for an open pie’s worth of pastry from a few days before.

The success of today’s tomato pie – let’s call it a tart, now that we’ve gone all French – depends on intense flavors and innately salty ingredients; the latter can be adjusted to taste and to whether the tart will be eaten in meal-sized portions or served in smaller nibble-sized slices with a pre-dinner drink.

The success of today’s tomato pie – let’s call it a tart, come to think of it – depends on intense flavors and innately salty ingredients; the latter can be adjusted to taste and to whether the tart will be eaten in meal-sized portions or served in smaller nibble-sized slices with a pre-dinner drink.

It all begins with pastry, so make some. Any buttery tart dough will do; I used 6 ounces (170 g) flour, 4 ounces (115 g) butter, salt and just enough cold water to bring everything together, and I did it a food processor. Pat it into a disc, wrap it up and put it in the fridge to firm up (as I said, mine had been refrigerated for a few days), then roll it out and line an 8-inch (20-cm) tart pan with a removable bottom. Line the dough with aluminum foil and freeze it, at least for the time it takes to slow-roast the tomatoes and onions/garlic.

Heat the oven to a mild 300º F (150º C). I used two biggish red tomatoes, ripe but not liquefying. Halve them and slice them about 1/8 inch (3 mm) thick, then lay them onto a sheet pan onto which you’ve drizzled olive oil and sprinkled salt and thyme leaves; top them with more of the same, then put them in the oven for a good hour, until they’ve shrunk but have not dried out: they should be soft and juicy but not wet. Do the same with a medium onion and a clove of garlic, both sliced, which go into the oven simultaneously with the tomatoes. (The onion you’ll see in the picture is of the red torpedo-shaped variety named after Tropea, Italy; any onion will do, or you can use a few shallots.)

When the tomatoes and onions are done, turn the oven up to just shy of 400º F (200º C), and when it has reached that temperature weight the frozen foil-lined tart shell with beans, put it on a baking tray and bake it for 20 minutes; remove the foil and beans and bake it until it is completely done: golden brown and crisp. I suppose this will take another quarter of an hour.

Spread the onions out on the baked shell (it can be baked well in advance, but in this case it wasn’t), sprinkle them with just a little grated parmesan, top them with the roasted tomatoes with all their oil and juice, then top these with a handful of pitted and halved black olives (I used Niçoise olives, since I’d been thinking of that coastline) and a few anchovy fillets (the oil-packed kind), then just a little more cheese. The tart goes back in the oven for another 20 or 25 minutes, then is unmolded and left to cool on a rack until just a little warmer than tepid. (No, the pre-cooked pastry, while very crisp – even the next day – will not burn: The filling acts as insulation.)

With the olives and especially the anchovies, this is powerful stuff. The oven-intensified tomatoes and alliums alone provide plenty of flavor, so if you are leery of all that savoriness, pre-soak or omit the anchovies and cut down on the olives. A nice mild salad, lightly dressed with just oil and a few drops of lemon juice, will lighten things up, so you’d be missing a treat if you made the olive-and-anchovy-free version. You might try adding these salt-cured garnishes to just half of the tart and see which you like better.

What’s striking is how the fresh flavors of the onions, garlic and tomatoes are preserved although all those things have been cooked a very long time. Even mediocre tomatoes start to taste good when slow-roasted as these are, so imagine how good already-delicious ripe summer tomatoes will be, especially when bolstered by all those other Mediterranean flavors.

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Cancer-stuffed pizza? Pizza Hut introducing hotdog-stuffed pizzas to US market



(NaturalNews) Are you ready, America? Because this is really big news…

By the time you read this article, it may already be happening — because on June 18, Pizza Hut announced that Americans will finally have the privilege to order what morbidly obese junk food junkies in various parts of the world have already been lucky enough to have access to:

That’s right, I’m talking about Hot Dog Stuffed Crust Pizza!!

Apparently, those magnanimous and health-conscious Pizza Hut executives have decided that it would be cruel and unfair to withhold this culinary abomination from a hot dog- and pizza-loving American public.

If the news turns out to be true, you’ll soon be able to not only gorge on a pizza loaded with trans fats, processed cheese, refined white flour, enough sodium to send your blood pressure through the roof and toppings of indefinite origin, but also one that features a crust stuffed with yummy nitrate-loaded, every-part-of-the-pig (and more), artificially colored, preservative-containing hot dog wieners.

Who could ask for more?

The freedom to order one (or more) of these and have it delivered to your home so that you only have to waddle from your recliner facing the TV to the front door and back makes it even better.

Isn’t life in America great?

We love everything bigger, don’t we? (including our waistlines, hearts and livers) And why not combine two artery-clogging favorites into one? It’s the American way!

Who knows, maybe they’ll offer it with the option of adding another American favorite — apple pie — as a topping. How patriotic that would be!

If you seem to be detecting a note of sarcasm here, you would be correct.

And honestly, I should not be the first to cast any stones. I too have been brainwashed into craving the type of foods that Pizza Hut and all the other fast food chains tempt us with on a daily, if not hourly, basis.

I, like so many of my fellow Americans, grew up on McDonald’s, white bread, sugary sodas, salty processed snacks, etc.

Those who sell this stuff to us figured out a long time ago how to make it addictive (not to mention tasty), and they go to great lengths to cleverly market it, so we are not really to be blamed for falling for it — especially when the addiction is instilled in us at a very early age.

(Saturday Night Live “Taco Town” video from Alyssa Sarfity on Vimeo.)

However, we do have a choice. And now, it’s harder to excuse the continued indulgence in this type of wanton consumption because we know better.

We now know that the nitrates contained in hot dog wieners cause colorectal cancer, for instance. We know that processed foods are generally unhealthy, but the temptation is strong, I know.

But I am living proof that one can change unhealthy habits and break (or at least manage) the addictions. I finally grew tired of seeing a fat stranger in the mirror and began the not-so-impossible process of weaning myself from fast foods.

One big step for myself was to invest in a juicer and to begin retraining my taste buds. I found that it’s possible to replace the unhealthy cravings with healthy ones.

And if I crave a pizza, I make one from scratch at home using fresh, unprocessed ingredients.

Once you learn how to eat well, the hypnosis begins to wear off, and monstrosities such as hot dog stuffed crust pizza will no longer turn you into a drooling Homer Simpson replica.

End of rant.

Sources:

http://www.theimpulsivebuy.com














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