number of people in Michigan with the coronavirus rose 4% to 29,263, the state said Thursday, although many of them have long recovered. Deaths from COVID-19, the respiratory illness caused by the virus, increased by 172, or 9%, to 2,093. The state noted that 65 of those deaths could have occurred days or weeks ago.…
Map containing internal Oakland County COVID-19 data mistakenly leakedOakland County officials said a map containing internal coronavirus (COVID-19) data was mistakenly leaked Tuesday night.According to officials, the map had COVID-19 positive case information, such as gender, race, age, address and mortality status.Michigan lawmaker introduces plan to limit governor’s powersMichigan Rep. Jason Sheppard (R-Monroe) introduced a…
Get all the latest news on coronavirus and more delivered daily to your inbox. Sign up here.Doctors and nurses at two hospitals in New York and Michigan are providing patients who recently overcame the coronavirus with an important musical message: "Don't Stop Believin."In a video taken by the New York-Presbyterian Queens Hospital, health care workers draped in protective gear…
2 min read ONE THING I appreciate about Mack Weldon is that the brand doesn’t limit itself to just one category of menswear. Sure, it makes some of the best underwear we’ve ever tested, but that’s only scratching the surface. From everyday T-shirts and henleys to cozy sweaters, outerwear, workout gear, and accessories, it’s practically
The Centers for Disease Control and Prevention has declared an end to a dual outbreak of E. coli and Salmonella traced to alfalfa sprouts and the seeds used to grow them. The outbreak traced to Everything Sprouts of Minneapolis, MN, and Berlin Seeds of Millersburg, OH, was unusual because it included more than one pathogen
For 20 years I have been saying some version of the same thing about leafy greens and cattle. Water runs downhill. Cows poop. Lettuce grows at the bottom of the hill. Now FDA’s own scientists have put real numbers on it, and they deserve credit for doing it. A new paper in the Journal of Food