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This Couple Has Spent the Past 30 Years Visiting Every Cracker Barrel in the U.S.

Ray and Wilma Yoder are probably America's foremost amateur experts on Cracker Barrel restaurants. As Eater reports, the Indiana couple is on a 30-year quest to eat at every single Cracker Barrel in the U.S. And they’ve almost completed it.

Ray Yoder of Goshen, Indiana, first started going to Cracker Barrel regularly when he worked delivering RVs across the country. Soon, Wilma was coming along, too, and the couple began hunting down Cracker Barrel locations in earnest, a pastime they’ve pursued for the past three decades.

Cracker Barrel got its start in Lebanon, Tennessee, in 1969, and according to Ray, visiting the restaurants while on the road felt like being at home. “It has a down-home spirit, and everybody is friendly,” he told the Lebanon Democrat. He told the paper that stopping at Cracker Barrels helped relieve boredom when he was on the road.

Ray and Wilma Yoder stand in front of two RVs outside a Cracker Barrel.

Now, he and Wilma are celebrities to those in the Cracker Barrel know. Cracker Barrel’s corporate leadership invites them to opening day at new stores. Employees know of them, and sometimes they receive gift baskets when they come in to cross a new Cracker Barrel off their list. People ask to take their picture when they visit.

The 80-year-olds have just two rules for their visits: At each location, they always buy something, even if it’s just a cup of coffee, and leave a tip. There’s no limit on how many Cracker Barrels they’ll go to in a single day, though. They once visited 10 different locations on a drive along the East Coast. Overall, their Cracker Barrel adventure has taken them more than 5 million miles across 44 states.

The Yoders recently visited their 644th Cracker Barrel, attending a ribbon-cutting ceremony for a new location in Lavonia, Georgia, in early July. They’re hoping to hit up the last Cracker Barrel on their list—until the next one opens, that is—by heading to Tualatin, Oregon, sometime later this year.

Update: Portland news station KGW reports that the Yoders have now completed their quest, stopping in at the Tualatin Cracker Barrel on August 28. The company flew them to Oregon for the occasion, which marked the end of their 645-restaurant journey. For now, at least.

[h/t Eater]

All images courtesy Cracker Barrel

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Job Alert: The UK Needs a Chicken Nugget Taste-Tester

Do you like highly-processed chicken molded into mushy, breaded bites? Are you willing to relocate to England? Can your palate distinguish a savory nugget from a mediocre one? Your dream job awaits, AJC.com reports.

British retail chain B&M recently posted a job listing calling for a "chicken nugget connoisseur" to help the company get feedback on their new line of frozen food products. The chosen applicant—or applicants—will get a monthly voucher worth £25 ($34) to spend on frozen goods. Job duties consist of eating nuggets and other items and then providing B&M feedback.

The post describes the position as "temporary," so it's unlikely there's opportunity for advancement. If you care to apply, B&M will accept a paragraph describing yourself and why you’d be good for the job—though if you actually have a CV full of previous nugget-related positions, we're confident they'd love to see it.

[h/t AJC.com]

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Animals
Switzerland Just Made It Illegal to Boil Live Lobsters
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No, lobsters don’t scream when you toss them into a pot of boiling water, but as far as the Swiss government is concerned, they can still feel pain. The path most lobsters take to the dinner plate is supposedly so inhumane that Switzerland has banned boiling lobsters alive unless they are stunned first, The Guardian reports.

The new law is based on assertions from animal rights advocates and some scientists that crustaceans like lobsters have complex nervous systems, making death by boiling incredibly painful. If chefs want to include lobster on their menus, they’re now required to knock them out before preparing them. Acceptable stunning methods under Swiss law include electric shock and the “mechanical destruction” of the lobster’s brain (i.e. stabbing it in the head).

The government has also outlawed the transportation of live lobsters on ice or in icy water. The animals should instead be kept in containers that are as close to their natural environment as possible until they’re ready for the pot.

Proponents of animal rights are happy with the decision, but others, including some scientists, are skeptical. The data still isn’t clear as to whether or not lobsters feel pain, at least in the way people think of it. Bob Bayer, head of the University of Maine’s Lobster Institute, told Mental Floss in 2014 that lobsters “sense their environment, but don’t have the intellectual hardware to process pain.”

If you live in a place where boiling lobsters is legal, but still have ethical concerns over eating them, try tossing your lobster in the freezer before giving it a hot water bath. Chilling it puts it to sleep and is less messy than butchering it while it’s still alive.

[h/t The Guardian]

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