Pizza Hut promises antibiotic-free wings and side orders by 2022

The fast food chain has taken last year’s promise to eliminate antibiotics from pizza a step further.

Last year, Pizza Hut said it would eliminate chicken raised with antibiotics from its pizza toppings. Now, the company has taken its promise a step further, vowing to eliminate antibiotics “important to human medicine” from all chicken wings and other side orders.

It is a move in the right direction for a company that has a significant amount of clout in the industry. Pizza Hut, which was founded in 1958 when two brothers from Wichita, Kansas, asked to borrow $600 from their mother to start a pizzeria, has long dominated the world’s pizza scene, but was just surpassed earlier this year by Domino’s. Still, the chain did an impressive $12.03 billion in sales and, according to a press release, “delivers more pizza, pasta and wings than any other restaurant in the world.”

So, when a company of this size makes a decision driven by ethics and environmental concerns, other big players in the industry pay attention. Marianne Radley, chief brand officer for Pizza Hut, said in a statement:

“We are dedicated to listening to our customers and to serving better food. Today’s announcement to no longer serve chicken raised with antibiotics by 2022 demonstrates our commitment to serve food that not only tastes great, but that customers can feel good about eating.”

Avoiding meat raised with antibiotics is important for a number of reasons. First, the industrial-style agriculture that dominates U.S. farming practices relies on antibiotics for disease prevention, mainly because animals are kept in cruelly cramped conditions and are unable to exercise normal behaviors, such as stretching their wings or enjoying dirt baths. This is unethical and cruel, and should not be tolerated.

Second, excessive use of antibiotics drives antibiotic resistance, which is a matter of growing concern for health care providers. Currently farmers in the U.S. use 80 percent of the nation’s antibiotics on livestock animals, which is driving cases of antibiotic resistance. It’s only a matter of time, some critics say, until things get really ugly. A year ago I wrote, “One British study estimates that, unless we get antibiotic use under control by 2050, the death toll will be 10 million people per year.”

Finally, antibiotics are used by farmers to fatten animals rapidly and reduce the amount of time needed to feed and keep them prior to slaughter. There are concerns that the drugs may have the same effect on humans eating that meat. Early research into this has found that antibiotics throw off the balance of microorganism species in the gut, and can change the way food is digested, promoting weight gain.

We should note that Pizza Hut’s promise extends only to those antibiotics “deemed important to human medicine”, as defined by the World Health Organization, meaning that the chain can still serve meat raised with some antibiotics, but will avoid those considered crucial to maintaining human health.

The 2022 start date is disappointingly distant for some critics, who point out that Pizza Hut’s fellow members of the Yum! Brands group, such as KFC, are implementing similar changes by the end of 2018. Surely Pizza Hut could hustle faster if it wanted to — but still, some progress is better than none.

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WATCH: Cops Angry Over Late Pizza, Storm Domino’s and Attack the Manager


Jersey City, NJ — Two New Jersey police officers have been suspended without pay after multiple videos showed them attacking a Domino’s manager while on Duty. Surprisingly, both of them have also been charged with multiple crimes.

Rodney Clark and Courtney Solomon are both charged with disorderly conduct, harassment and making terroristic threats after they stormed into a Domino’s pizza restaurant and began shaking down the manager.

Marina Elsamina, an employee at the Communipaw Avenue pizza shop, told The Jersey Journal in an interview that workers there received an online complaint on Tuesday evening by one of the police officers, apparently over a delivery issue, according to

Shortly after receiving the complaint, the officers showed up at the store and began attacking  the manager, Mena Kirolos. The initial confrontation was captured on employee cellphones as well as surveillance video.

After the officers threw the innocent man up against the wall, they then demanded he go outside. According to the video, Kirolos, and multiple witnesses, cops made several threats toward him while physically assaulting him and saying they were going to lock him up—over pizza.

As NBC New York reports, Kirolos said at that point, the more irate of the two officers told him “I’ll lock you up,” and the cellphone footage then shows the manager holding his hands out as if they were cuffed as he says “please do it!”

“(I was thinking) What can I do?,” Kirolos said. “He’s a police officer. I can’t do anything back.”

During the attack, the manager called 911 and the officers then left.

The dispute happened after cops claimed that the driver never showed up with their pizza. However, according to the Domino’s employees, the driver went to the address and knocked for several minutes but nobody answered the door nor the repeated calls back to the number.

Instead of simply asking for a refund, these officers used their police powers to assault an innocent man and threaten him with kidnapping.

“We confront customers every day who fight with us, but he’s using his police powers,” Elsamina said.

“The prosecutor’s office will fully investigate the allegations against these officers and prosecute in accordance with the law to ensure that justice is served,” Hudson County Prosecutor Esther Suarez said in a statement. “Officers who abuse their power and break the law must be held accountable for their actions.”

As reports, the cops in New Jersey are on a seeming rampage lately as they’ve been the subject of repeated stories of violence and corruption.

“Eleven cops, including the former police chief, have pleaded guilty in federal court to collecting pay for off-duty jobs they did not perform. Earlier this month, another officer was sentenced for striking a man with his police car during an arrest. Four others face charges related to a scheme to falsify timesheets. Four additional cops were indicted last year on charges related to a high-speed police pursuit that ended in a fiery crash on Tonnelle Avenue,” reports

Both of the officers seen in the video below have been on the force since 2015 and they are now due in court on April 11.

As for Kirolos, he just wants an apology—one that will likely never come.

“I don’t like being cursed at, being touched,” he said. “I only demanded an apology. That’s it.”

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How to make the most amazing pizza at home

I’ve learned these tricks of the trade from a pro, and they make all the difference.

My sister Sarah Jane runs a very successful wood-fired pizza company in Muskoka, Canada’s famed cottage country. For four months a year, starting on the May long weekend and ending on Labour Day, she churns out an average of 130 pizzas a day. The pizzas are divine, with a thin chewy crust made from slow-rise dough that’s beautifully crisped and charred in places along the edges. There is a perfect balance of toppings, not too little and not too much.

There’s a reason why her business consistently gets 5-star reviews online, that a chef from Château Laurier in Ottawa told her it was one of the best pizzas he’s ever had, and that an Air Canada pilot who flies between Toronto and Italy said it’s better than the pizza he’d eaten in Naples. She knows what she’s doing, and over the years I’ve picked up a few of her tricks. Here I am helping out in her kitchen:

Katherine making pizza© TreeHugger Katherine making pizza

Even though I don’t have a backyard pizza oven, my homemade regular-oven pizza now turns out much better than it used to, thanks to her advice. Here’s how to make the best homemade pizza, if you’re not lucky enough to be in Muskoka to order takeout.

1. Make your dough from scratch — the earlier, the better.

Sarah makes her dough a day in advance because the long, slow rising times helps to develop the flavor. This isn’t always possible, and sometimes you’ll find me processing dough in my KitchenAid two hours before I hope to serve my kids dinner, but this is the ideal goal. Homemade dough is supremely easy to make, especially if you have a food processor or a mixer.

2. Make thin crust pizzas.

Everyone has their own preferences when it comes to crust thickness, but I’ve learned over the years that thick, bready pizza is hard to make well at home. It takes longer to bake through, resulting in a darker, crunchier crust by the time the middle is firm. It’s also very filling. I prefer the toppings to be the focal point of pizza, more than the crust, which is why I downplay the crust. Then I get to eat more of it, too.

3. Use fewer toppings than you think you need.

Sarah is always reminding me to put on less cheese, less tomato sauce. One flavor shouldn’t overwhelm the others. I learned this lesson while living in Sardinia as a teenager. The pizzas there are remarkably simple, with two or three toppings. My all-time favorite is the Napoletana, with a simple mozzarella-tomato-anchovy topping; that’s all there is to it, but it’s divine. Don’t go crazy with meat and veggies; choose a few you like, and go with that.

4. Learn basic topping combinations.

Certain ingredients go together beautifully. These are useful combinations to learn if you like gourmet pizzas: gorgonzola and pears; prosciutto with arugula; pesto with roasted red peppers or caramelized onions; salty sausage with pickled peppers.

5. Hot oven, hot pan.

Get the oven going well in advance, and turn it up as hot as it will go (in the 500-550F range). Heat your pizza stone ahead of time and slap the dough onto it just before baking. If you’ve figured out the art of wielding a pizza peel, then you’ll transfer the freshly-topped pizza to the stone; if not, you’ll want to add the toppings really quickly once the dough is on the hot stone.

6. Finish the pizza properly.

The job isn’t done when the pizza comes out of the oven. Now you need to finish it. This simple trick makes all the difference in the world: Run a pastry brush dipped in olive oil around the edge of the crust to soften and add some flavor and shine. Sprinkle the crust lightly with coarse or kosher salt. This turns it into a delicious treat that people will want to eat, rather than discard. Sometimes I made an herbed oil for the crust edges, which is delicious too. For an even finer finish, sprinkle the hot pizza with minced fresh basil.

Is your mouth watering yet? I think I’ve decided what we’re having for dinner tonight!

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Have beer with your pizza instead of coke: Compounds in the hops help prevent conditions caused by a high-fat diet, such as diabetes

Image: Have beer with your pizza instead of coke: Compounds in the hops help prevent conditions caused by a high-fat diet, such as diabetes

(Natural News)
According to recent research, the compounds in beer can actually prevent a slew of medical conditions such as diabetes. It can even lower your blood pressure and decrease your weight.

The compound called xanthohumol, which is found in hops, could reverse the damage done by ingesting high-fat diets that can result in metabolic syndrome, which is characterized by a cluster of conditions that include obesity and high blood pressure, blood sugar and cholesterol. A derivative of xanthohumol (XN) is considered “especially potent” in decreasing insulin resistance, a very high factor in obtaining type-2 diabetes. (Related: Beer has a surprisingly positive effect on reducing bone damage and women’s chances for getting osteoporosis.)

Figures show that a quarter of adults in the United Kingdom suffer from metabolic syndrome, while 35 percent of adults in the United States are believed to have it. Having metabolic syndrome puts a person at greater risk of developing heart disease. However, making necessary lifestyle changes can definitely negate the risk of having such a disease.

Xanthohumol transforms into an estrogenic metabolite in the body called 8-prenylnaringenin or 8-PN, which is “one of the most potent phytoestrogens in nature”.

If someone took XN over longer periods of time, it could lead to estrogenic side effects, potentially,” said lead author Professor Fred Stevens. However he noted that they had found the solution to the problem of side effects by adding water to XN, thereby stopping the creation of 8-PN.

Now we have compounds that still have the original beneficial effects but not the side effects. There are no adverse estrogenic effects (endometriosis or fueling breast cancer), and the liver toxicity induced by the high-fat diet is mitigated,” Stevens said.

Does drinking beer really have the capability to make a person happy?

Possibly. This is because hordenine, which is abundant in malted barley and is a key ingredient in beer, stimulates dopamine receptors in the brain. This then releases a surge of the feel-good chemical to the decision-making area of the brain, a study done by German scientists in September 2017 showed.

Researchers at Friedrich-Alexander-Universitat Erlangen-Nurnberg analyzed around 13,000 food molecules to come up with the results of the research.

Compounds in beer that makes it taste good

Yeasts and sugars craft aromas and flavors such as fruits and spices. The brewing temperature also affects how the beer would taste like. Beer’s main flavor contributors from yeasts are esters and phenols. The warmer the fermentation of the beer, the more esters are present in the brew.

Ale yeast is more compatible with warmer temperatures than lager yeast. Warm fermented ale yeast makes a lot of isoamyl acetate, creating a sweet candy banana aroma. Ethyl caprylate and ethyl caproate, on the other hand, give rise to smells such as apple skins and anise, respectively.

Warm fermentations can also result in ethyl acetate, bringing that nail polish remover scent.

Some flavors get their flavor from malt. When a malt’s grains are toasted, their amino acids react to a heated sugar with a caramelization process called a Maillard Reaction, resulting in flavors such as caramel, coffee, and chocolate. Eugenol, which also comes from the malting process, results, in flavors such as clove, nutmeg, cinnamon, and vanilla.

Hops are the most cherished flavor contributor to beer. The bitter flavors come from humulone, cohumulone, and adhumulone. Hops also create essential oils alpha-caryophyllene and humulatriene, for those pine, sage, citrus, and tobacco aromas in beer.

For more stories regarding beneficial ingredients in food and beverages, visit

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Pope Francis Uses Birthday As Excuse To Throw Pizza Party For Sick Children

By  Amanda Froelich Truth Theory

Pope Francis is keeping with the tradition of helping others on his birthday. Last year, the 266th and current Pope of the Catholic Church invited a group of homeless people to join him for breakfast at his residence in Santa Marta. This year, to celebrate his 81st birthday, the Pope threw a huge pizza party for sick children.

“The joy of children is a treasure,” said the Pope during his Vatican meeting with the children being treated by the Pediatric Dispensary of Santa Marta. “A joyous spirit is like good land that grows life well, with good fruit.”

On the day of the celebration, December 17, Pope Francis urged the children to speak with their grandparents. He also encouraged the grandparents to begin speaking more with the children. He requested the children not be “uprooted children, without the memory of a people, without the memory of the faith, without the memory of so many beautiful things that have made up history, without the memory of values.”

During his address, the Argentine Pope also asked parents to guide their kids and “teach them to talk with God. May they learn to pray, to say what they feel in their heart.” Said the Pope, “It is joy, to talk with the grandparents, with the elderly, and to talk with God.”

The Los Angeles Times reports that the Pope and the children prayed the Hail Mary over the pizza before the pontiff blew out his birthday candles. He then encouraged the children to eat the pizza, suggesting in a joking manner that it will help them grow.

Reportedly, the 81-year-old Pope was also offered a cake by Roman Roman pastry Hedera Sweetness and Co. The dessert was decorated with a drawing by Italian street artist Mauro Pallotta. The artwork showed Pope Francis walking with the earth globe on his shoulders, carrying a briefcase with the word “Valores” (Values) written on it.

It is always heartening to see public figures with a platform use their affluence to do good deeds and, hopefully, inspire others to follow suit. What are your thoughts? Please comment below and share this news!

Read more: Pope Francis To World Leaders: ‘Listen To The Cry Of The Earth’

Image Credit: L’Osservatore Romano

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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


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.

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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…

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