Five out of six times, Russian Roulette is perfectly safe.

Or they could...just not have separate hours for drive-thru vs. lobby. 

That reasonable expectation comes from the general societal practice of parents and guardians teaching children about knives from around the age of five onwards. If we were doing that with liquid nitrogen, there’d be an argument for relevancy. In reality, even most people with post-secondary education still don’t have…

You can apply for the permit after you’ve picked up the animal, so long as you apply for it within 24 hours.

The average person knows what a knife is and how to use a knife. The restaurant is serving a drink, which is meant to be consumed, which she did. She didn’t do anything improperly.

I occasionally have to advise people (and businesses) on the ADA.

Our good friend ibRAD has already given you a better answer than I could. Like I said, I’m not the expert here. That said I think it’s safe to add that not all roadkill can be salvaged. Badly damaged meat is probably far more work than it’s worth in terms of what you could extract for food. In my instance the deer was…

I personally would never do this (and I’m hoping that I can continue to avoid contributing to road kill by general principle) but I love that there are places that make it an option. I would far rather see a road kill animal eaten than just left to rot on the side of the road.

Presumably it’s either a baby elk or the motorist is driving an H3. 

If it were me I’d only take an animal that was freshly killed and clean it (take out the guts) on site. Then I’d get it home and skin and halve it as soon as possible to get it cooled. Cut out the bad parts as soon as it’s hung to cool, and then go over it again once it’s cooled to get the stuff you missed. Pretty…

I don’t know of many people who can hit an elk hard enough to kill it and walk away from the accident themselves. Elk are big. Elk do not give a fuck. (Seriously, just go to Estes Park in Colorado).

I think it’s less about “using the drive through” and more about restaurants having two different sets of hours based on one’s ability to operate a car, thus relegating an entire group ineligible to be accommodated during those hours even though they’re part of a protected class.  Dick. 

Fun fact: the state of California is not all Los Angeles and San Francisco; at 700 miles long and 275 miles wide, the state is a lot of rural, desert, farm and mountain space with a few urban centers dotting it. So there’s a lot of animals who are very confused by the concrete and asphalt spaces in their neighborhoods…

You’re not wrong but that’s why it’s even noted in the article that the meat needs to be “salvaged and prepared” properly.

So uuuhhh yeah I “harvested” a buck last week on HWY 93 north of Kalispell MT. It really didn’t look that bad but we only got 27 lbs of meat off of it. Still better than nothing. 

So does a .308. Cut out the bad parts and you’re good to go.

This is why I don’t like the “liquid nitrogen in food trend.” Back in undergrad, I had to receive cryogenics training just to be in a lab with a tank of liquid nitrogen, let alone use the stuff.

Somehow, I don’t think restaurant servers get the same training that I did.

regardless of whether her drink was spiked with dry ice or they added too much to the dessert she had to get part of her stomach and her gallbladder removed due to eating at this restaurant. regardless of how I think her case is extremely justified.

(Perhaps she drank it anyway, assuming the hotel wouldn’t serve her anything dangerous.)

Prior to going tubeless across the board (road, cyclocross, triathlon, mountain), I patched many tubes. Some of the glueless patches were less than stellar, but the ones that work stay put just fine, and are super quick to apply. It’s truly cheap insurance, and one kit can go a long way.