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MSP airport agents seize box of giraffe feces in unusual bust
U.S. Customs and Border Protection officials said the feces could carry disease, especially with the passenger’s intended use for it.
MINNEAPOLIS — U.S. Customs and Border Protection (CBP) officials inspect all kinds of items packed by passengers on incoming international flights. This one is undoubtedly one of the more unique.
According to a CBP news release, an Iowa woman flying into Minneapolis-St. Paul International Airport (MSP) last Friday declared that she was bringing back a small box of giraffe feces in her luggage after returning to the U.S. from a trip to Africa.
CBP agricultural specialists seized the box of droppings after the woman said she planned to use it to make a necklace.
“There is a real danger with bringing fecal matter into the U.S.,” LaFonda D. Sutton-Burke, CBP Director, Field Operations-Chicago Field Office, said in a statement. “If this person had entered the U.S. and had not declared these items, there is high possibility a person could have contracted a disease from this jewelry and developed serious health issues.”
CBP said the feces was destroyed “via steam sterilization per United States Department of Agriculture (USDA) destruction protocol.”
It’s actually not illegal to import animal feces into the United States; however, it requires a Veterinary Services Permit to do so to avoid the spread of diseases and invasive pests. CBP said the box of giraffe feces was obtained from Kenya, where a number of livestock diseases are present.
“CBP agriculture specialists have extensive training and experience in the biological and agriculture sciences, they inspect travelers and cargo arriving in the United States by air, land, and seaports of entry,” Augustine Moore, CBP Area Port Director for Minnesota, said in a statement.
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MINNEAPOLIS — Making pasta at home is relatively simple, as long as you have the right tools.
October is National Pasta Month and Red Rabbit‘s Corporate Chef, Adam Lerner, joined KARE 11 Saturday to show us how to make homemade noodles in the confines of your own kitchen.
GOLDEN VALLEY, Minn. — Talking about life-changing events like illness, injury and aging isn’t always pleasant, but avoiding those conversations can make things much harder when they do happen.
A Twin Cities couple is trying to help spur important discussions with a new interactive workbook called “Family Conversations We Must Have But Do Not Want To.” Lisa White, a registered nurse and Michael White, a licensed nursing home administrator and assisted living director, wrote the workbook to steer individuals, seniors, couples and families toward making life decisions so they’re on the same page.
The Whites visited KARE 11 Saturday to talk about the book and the personal story that had them struggling in the search for answers to important questions.
Kona Grill bartender, Charli Gonzalez, joined KARE 11 Saturday to mix up the drinks.
EDEN PRAIRIE, Minn. — Those looking for some spooky cocktails to celebrate Halloween should check out Kona Grill in either their Eden Prairie or Minnetonka locations.
Three new festive cocktails are on their menu and Kona Grill bartender, Charli Gonzalez, joined KARE 11 Saturday to share the recipes.
The cocktails are available until November 2. One dollar from each cocktail sold will benefit Breast Cancer research organizations.
The Poisoned Apple
- 1 oz Liquid Alchemist Blood Orange Syrup
- 1 oz Jim Beam Bourbon
- Top off with Angry Orchard Crisp Apple Cider
Glassware: 9 oz Bucket Glass
Garnish: Cinnamon Sugar Rim
Prep: Add Blood Orange and Jim Beam to a shaker with ice. Strain over fresh ice into the glass. Fill with Angry Orchard and stir.
The Black Widow
- 0.75 oz fresh lime juice
- 0.25 oz agave
- 0.75 oz Cointreau
- Big pinch of black luster dust
- 1.5 oz Patron Silver
Garnish: Half Black Salt Rim
Prep: add all ingredients to a shaker with ice, vigorously shake and strain into a glass.
The Green Intensity
- 0.25 real lychee puree
- 0.5 oz St. Germain
- 0.75 oz fresh lime juice
- Green Luster dust
- 2 oz Bombay Sapphire
Garnish: lychee and Luxardo cherry
Prep: add all ingredients into a shake with ice, vigorously shake, and strain into a martini glass
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