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Chris Pratt loved and nuzzled his sheep. Then he ate him.

The sheep on actor Chris Pratt’s farm had a glorious life on his way to the menu.

“He was groomed and shorn, his hooves medicated, de-wormed, no antibiotics necessary,” Pratt, who has filmed movies including “Guardians of the Galaxy vol. 2” and “Passengers” in Atlanta, said in a lengthy Instagram post. “Surrounded by laughing loving humans, including children to whom they provided such joy. Nuzzled, pet and loved every day.”

>> Read more trending news 

The sheep’s transition to his “final destination” as Pratt put it, was trauma-free: “Just a touch of a USDA certified wand to his head and he goes to sleep. The other sheep don’t even notice. It’s like unplugging a TV.”

Related: What time Chris Pratt showed up at a Fayette Kiwanis Club festival

The post has sparked impassioned responses from people who either applaud Pratt’s thoughtful approach to farm-to-table living or are totally freaked out that he plans to eat a creature he described in such tender terms.

“This absolute (expletive) literally just compared killing another sentient being to unplugging a TV,” one commenter posted. “You cannot justify the needless killing or unnaturally ending the life of an animal simply by saying ‘they had a good life.'”

Said another: “This is death. This is not food.”

A supporter posted, “It’s pathetic that people are commenting on here about how ‘terrible’ this is but it’s not affecting you! This is an animal from Chris’ farm and as a farm animal the cycle is a happy life then being used for consumption.”

Then a bunch of people started arguing over whether it’s healthier to eat meat or to consume only a vegetarian or vegan diet. Finally one guy introduced some levity by posting: “Poor Rocket!”

Here’s a previously posted photo; it’s not clear if the sheep posing for the camera is the one now on the dinner table.

White Castle will offer romantic Valentine’s Day package, reservations again

Fast food icon White Castle once again will offer its romantic Valentine’s Day package for those in love, but on a budget.

White Castle is now accepting reservations for its annual Valentine’s Day Dinner and for the first time, the chain is using OpenTable.com, or the reservation app, to allow diners to secure their spot for the traditional dinner with a twist, Cincinnati.com reported.

>> Read more trending news 

This year, like in years past, White Castle will offer its original slider and veggie slider.  To throw love into the meal, it’s also serving up a chocolate-covered strawberry smoothie, a combination of strawberries and vanilla yogurt that is topped with Ghirardelli chocolate sauce. It will also decorate the locations in red and pink balloons, throw tablecloths on the tables and give menus to its guests, Delish reported.

To make a reservation, either use OpenTable or you can call the local numbers listed here.

Mary B's frozen biscuits recalled due to listeria concerns

Be sure to check your freezer because there’s a new recall on frozen biscuits that were sold in nearly two dozen states.

>> Biscuits recalled over listeria concern

Hom/Ade Foods is recalling Mary B’s brand biscuits due to listeria concerns. The biscuits were sold in Alabama, Arkansas, California, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Louisiana, Maryland, Missouri, Mississippi, North Carolina, Oklahoma, Oregon, Pennsylvania, South Carolina, Tennessee, Virginia, Wisconsin and West Virginia.

>> Read more trending news 

Company officials said the problem was discovered in a product sampling conducted by an outside company that manufactured the product.

Listeria can cause serious and sometimes fatal infections in young children, elderly people and others with weakened immune systems.

The Mary B’s products affected are frozen bagged biscuits. All have “Best If Used By" dates before Sept. 23, 2018, and with the letter “M” immediately after the date.

UPC codes affected by the recall:

  • 2059300007 MARY B’S JUMBO BUTTERMILK BISCUITS 35OZ 10 / 3.5OZ
  • 2059300015 MARY B’S BUTTERMILK BISCUITS 26.4OZ 12 / 2.2OZ
  • 2059300018 MARY B’S SOUTHERNMADE BISCUITS 26.4OZ 12 / 2.2OZ
  • 2059300020 MARY B’S BUTTERMILK VALUE PACK BISCUITS 44OZ 20 / 2.2OZ
  • 2059300021 MARY B’S SOUTHERNMADE VALUE PACK BISCUITS 44OZ 20 / 2.2OZ
  • 2059300022 MARY B’s BUTTERMILK TEA BISCUITS 24OZ 24 / 1OZ
  • 2059300023 MARY B’S BUTTERTASTE VALUE PACK BISCUITS 44OZ 20 / 2.2OZ
  • 2059300028 MARY B’S THIN BUTTERMILK BISCUITS 28.6OZ 22 / 1.3OZ
  • 2059300033 MARY B’S BUTTERMILK FAMILY PACK BISCUITS 60OZ 30 / 2OZ
  • 2059300034 MARY B’S SOUTHERNMADE FAMILY PACK BISCUITS 60OZ 30 / 2OZ
  • 2059300035 MARY B’S BUTTERTASTE FAMILY PACK BISCUITS 60OZ 30 / 2OZ
  • 2059383000 MARY B’S BUTTERMILK 0 TRANS FAT 220CT BULK BISCUITS 220 / 2.2OZ
  • 2059383004 MARY B’S BUTTERMILK BISCUITS 220CT BULK BISCUITS 220 / 2.2OZ
  • 2059387000 MARY B’S MADE WITH WHOLE GRAIN 220CT BULK BISCUITS 220 / 2.2OZ
  • 3059320583 MARY B’S 3.5 OZ JUMBO BUTTERMILK 144CT BULK BISCUITS 144 / 3.5OZ

Customers are urged to return affected products to the store for a full refund.

Read more here.

Chocolate could disappear as early as 2050, scientists say

There is some very sad news, chocolate lovers.

International Business Times reported that chocolate could vanish as early as 2050. Scientists are fighting to save the plant that brings the world the delicacy, the cacao plant.

>> Dogs at higher risk of chocolate poisoning during holiday season

Cacao plants can only survive in a handful of specific regions, but those regions have since become volatile. The plants are frequent victims of fungal disease, climate change and cocoa swollen shoot virus, or CSSVD.

Scientists and researchers at places like UC Berkeley and Mars Inc. hope to use technology to modify the cacao plant seeds to become adaptable to more climates.

And the technology wouldn’t just stop at cacao leaves.

Jennifer Doudna, geneticist and inventor of the CRISPR being used on the cacao seeds, thinks the experiment could change the way food is grown.

“Personally, I’d love a tomato plant with fruit that stayed on the vine longer,” she said.

But all is not terrible in the land of chocolate news.

>> Read more trending news 

World-renowned Swiss chocolatier Barry Callebaut unveiled another type of chocolate called “ruby chocolate” in September.

The pink-hued creation with berry undertones joined the ranks of dark, milk and white chocolate nearly 80 years after the introduction of white chocolate. The ruby chocolate does not obtain its color or flavoring from additives. Instead, the chocolate was created following over a decade of testing a special cocoa bean.

Subway's $5 footlong could bankrupt franchises, some owners warn

While the $5 footlong from Subway is one of the best bites for your buck in the fast food industry, business owners aren’t always fond of the deal. Some of them say it could even threaten their business.

Keith Miller, who owns three Subways in North Carolina, told The Washington Post that the ingredients in the sandwich cost him about $2, but after paying his employees and adding up all the overhead — electric, gas, rent and supplies — his store brings in a measly profit on the hoagies. When the company decided to drop the prices of its famous subs to $4.99, Miller and a number of other franchise owners sent a letter telling the higher-ups that such a move would have them staring down bankruptcy.

>> Read more trending news 

Subway isn’t the only company to keep prices low with the hopes of enticing hungry customers; Taco Bell, Wendy’s and McDonald’s both boast dollar menus. You’d probably have a tough time finding a franchise owner happy with the low-priced items, but Subway owners have been the most vocal about their complaints. They recently wrote a petition to the big wigs at the company, asking them to reconsider. Owners admitted that the cheap options bring in more customers but that even the increase in traffic “insufficient to make up for the lost margins.” The petition was signed by almost 900 people in 39 states.

Subway says the promotions are optional and that the majority of franchise owners don’t share Miller’s views. In a statement given to the Post, Subway claimed “we are in constant communication with our Franchisees and Development Agents … they are actively involved in many aspects of our decision-making process, and we welcome and encourage their feedback.”

As the minimum wage continues to rise, the prices of some products (like Subway’s sandwiches) haven’t risen to the level necessary for owners to make a profit. Miller says that when he bought his first franchise, he was bringing in profit margins as high as 18 percent. But that number has drastically dropped in recent years.

There are also a number of other problems facing franchise owners. The fast food restaurant industry has become more crowded and, on top of that, people are shopping less and less at fast food stops. And for most owners, the problems show no sign of letting up.

Starbucks touts Christmas drink for a limited time

Starbucks is getting into the Christmas spirit with a festive drink just in time for the holidays.

>> Read more trending news

The chain is offering Christmas Tree Frappuccinos while supplies last, Travel+Leisure reported.

The sweet, minty drinks resemble a Christmas tree with all the trimmings, with green whipped cream and sugar-laden ornaments. The drink has a peppermint and mocha cream base, while the whipped cream is mixed with matcha powder, Travel+Leisure reported.

The drink also contains a caramel drizzle, candied cranberries that serve as ornaments and a strawberry to “top” the tree.

Melania Trump, Karen Pence stop at Whataburger, treat press to french fries

First lady Melania Trump, along with second lady Karen Pence, traveled to Texas on Wednesday to visit with first responders and check on Hurricane Harvey relief efforts. And if there’s anything politicians (or in this case, politicians’ spouses) love to do when they’re on a visit, it’s make a stop at a purveyor of local cuisine. Trump and Pence flew through Corpus Christi, which means Whataburger.

>> Read more trending news

According to social media reports (including tweets from reporters along for the trip, as well as a White House official), the first and second lady stopped by the venerable Texas burger chain and walked out with at least some of those famous fries. The rest of their order is unknown (so far), but the tweets about the pit stop are quite a journey.

Reporters in the press pool said the first and second lady treated them to fries.

Officials in Texas approved. The orange and the white, as ever, proved to be a unifying force.

According to the San Antonio Express-News, Trump and Pence stopped at the Whataburger at 602 Padre Island Drive. 

Stuffing vs dressing: Is there really a difference?

Almost everyone agrees that the traditional mix of spices, bread and other ingredients that's served at Thanksgiving is delicious.

>> Read more trending news

But when it comes to what to call this yummy dish, people are divided. Is it stuffing, dressing or something else entirely? And does the way it's prepared make a difference in what it's called?

Below, liftestyle experts from Martha Stewart to writers at Southern Living weigh in and take sides in the stuffing vs. dressing debate:

Lifestyle expert Martha Stewart says that although she can't remember anyone in her family actually stuffing the bird, she still calls it stuffing and argues there's no real difference between stuffing and dressing. Of course, she also describes its consistency as somewhere between a pudding and a custard, so Martha may not be the best source for this debate after all.

Southern Living says the difference between stuffing and dressing may come down to whether you say "y'all." Using Google Correlate, the site looked at the which states search for dressing recipes vs. stuffing and found that they don't overlap. If you're in the South, you're very likely to look for dressing recipes. Northern states are the biggest searchers for stuffing recipes. Needless to say, Southern Living declares itself as firmly on Team Dressing.

Reader's digest notes that the National Turkey Federation says the terms are used interchangeably.

Food Network mentions the traditional view of stuffing being cooked inside the bird and notes that both dressing and stuffing have the same ingredients. In a nod to regional differences, the author of the article, who's from Michigan, says that her family's table always had several selections of what they called stuffing, although none were stuffed inside the bird.

In a Food & Wine article, Michelle Darrisaw remembers having cornbread dressing at her family's table and says that boxed Stove Top stuffing is definitely dressing. When she went to college in Atlanta, she learned that some people -- her peers from northern, northeastern or West Coast states -- used the term stuffing. To further muddy the water, all her friends from Pennsylvania call it "filling."

Butterball even commissioned an infographic on the matter that shows the difference doesn’t necessarily come down to region.

RELATED: 6 easy side dishes anyone can make for Thanksgiving Day

The verdict

Ultimately, if you're a purist, you may insist that dressing is cooked outside the bird and stuffing is cooked inside of it. If you're a Southerner, you probably call it dressing, no matter how it's prepared. And if you're from outside the South, you'll probably enjoy a serving of stuffing this Thanksgiving.

The following recipes show how to make the dish, cooked inside and outside the bird:

Cornbread Dressing

From: Food Network

Ingredients

  • 8 tablespoons butter, divided
  • 1 large Vidalia or Spanish onion, chopped (about 1 cup)
  • Kosher salt and freshly cracked black pepper
  • ¾ cup water
  • 6 cups cubed (1-inch pieces) store-bought or homemade cornbread (about 1 pound)
  • 1/3 cup fresh sage leaves (about 12) with stems removed
  • 2 large eggs, beaten

Directions

1. Preheat oven to 375 degrees.

2. In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden-brown, about 6 to 8 minutes, and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse the onion flavor. Remove from the heat.

3. Put the cornbread in a large mixing bowl.

4. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until they begin to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat.

5. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy.

6. Pour the dressing into a 9- by 11-inch baking dish and bake in the preheated oven until the top is golden brown and the dressing is set in the middle -- about 30 minutes.

Roast Turkey with Wild Rice, Sausage and Apple Stuffing

From: Food Network

Ingredients

Stuffing

  • 1 cup wild rice
  • 3 cups water
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 cooking apple, such as a Golden Delicious, Gravenstein or Rome, peeled, cored and chopped
  • 2 ribs celery with leaves, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh thyme leaves, minced
  • Pinch ground mace or nutmeg
  • Freshly ground black pepper
  • 1/2 pound fresh Italian-style turkey sausage, casings removed
  • 1/2 cup pecan pieces, toasted
  • 1/4 cup freshly chopped flat-leaf parsley  

Turkey

  • 1 (8 to 10 pound) turkey, fresh or thawed
  • 4 tablespoons unsalted butter (1/2 stick)
  • 2 teaspoons poultry seasoning
  • Kosher salt and freshly ground black pepper

Directions

Stuffing

1. Combine the wild rice, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. Drain and set aside.

2. Adjust an oven rack to the lowest position and remove other racks. Preheat to 325 degrees.

3. Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper. Cook until the vegetables soften, about 5 minutes. Stir in sausage and cook about 5 minutes more. 4. Stir the cooked wild rice, pecans and parsley into the vegetable mixture. (This can be made the day before.)

Turkey

1. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the cavity. Loosely add the stuffing to the cavity, set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.

2. Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees and continue to roast until an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

Starbucks’ Zombie Frappuccino gets mixed reviews

Reviews have been mixed over Starbucks’ Zombie Frappuccino Halloween specialty drink. Starbucks lovers weighed in on social media Thursday to give their opinions about the drink, which will be available through Tuesday.

>> Read more trending news

The drink is a mix of a tarty-tasting apple -- the bottom of the drink has a green apple appearance -- with a red swirl of  dark mocha dripping over the top of it. The top half of the drink takes on a purplish hue after being mixed.

It does not have the creamy taste of the regular Starbucks caramel frappuccino drink, and social media users were not shy about giving their opinions.

Some posters took a more serious tone: 

And others were just having some fun:

As with most novelty Starbucks drinks, the concoction’s success varies. Whether other consumers will be spooked about trying the drink remains to be seen.

‘McVegan’ burger makes debut in Finland

McDonald’s introduced its “McVegan” burger on Wednesday, but vegan lovers will have to travel a long way to find it for now.

>> Read more trending news

The fast-food giant said its newest menu item will only be available at one restaurant — Tampere, Finland — and for a limited time, Elite Daily reported. The burger will be available through Oct. 21, Fox News reported.

The burger consists of mustard, pickles, onion, lettuce, tomato and a soy-based patty on a sesame seed bun. Food & Wine reported the McDonald's Finland also serves vegan fries, but that's just because their fry recipe is vegan by default (McDonald's fries in the U.S. are made with a hydrolyzed milk, and therefore not technically vegan), Fox News reported.

A McDonald’s spokesman told Today that the company was not planning to offer the burger anywhere else — for now.

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