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AP HOPE MILLS, N.C. - A Special Forces soldier who recently returned from Afghanistan and his two young daughters are dead after he tried to rescue them from their burning home near a North Carolina military post.The Cumberland County Sheriff s Office says 36-year-old Edward Cantrell and his daughters, 6-year-old Isabella and 4-year-old Natalia, all died in the fire early Tuesday near Fort Bragg.Spokeswoman Debbie Tanna says Edward Cantrell and his wife, 37-year-old Louise Cantrell, escaped by jumping from the home s second floor. But Edward Cantrell wrapped himself in a blanket and re-entered the burning home in Hope Mills, about 10 miles from the post that is home to the Green Berets and other Special Forces units.Edward Cantrell is a member of the 3rd Special
stanley cup Forces Group.Louise Cantrell is being treated at a hospital for smoke inhalation. ponent--type-recirculation .item:nth-child 5 display: none; inline-recirc-item--id-961093ea-8c88-11e2-b06b-024c619f5c3d, right-rail-recirc-item--id-961093ea-8c88-11e2-b06b-024c619f5c3d display: none; inline-reci
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In parts of Europe, where cheese is taken seriously as a source of national
stanley kaffeebecher pride, entire labs are devoted to spotting knockoff Emmental and Gruyere. Switzerland has what may be the most impressive strategy yet: secret cocktails of bacteria, sent only to licensed cheesemakers, that work as living
stanley taza biological tracers. Cheese is, after all, the byproduct of milk and bacteria and lots of time . But the bacteria in Switzerland secret cocktail were especially chosen to not affect the flavor or texture of th
stanley cup e cheese. They have one purpose and one purpose only: Presence of their DNA is proof of an authentic Emmental. The secret bacteria is sent out to registered Emmental cheesemakers, who have to adhere to strict rules like what the cows are fed and how long the cheese is aged. Cheese in supermarkets are regularly DNA fingerprinted to spot possibly inferior fakes. Swiss scientists developed this bacterial blend for Emmental back in 2011 from 10,000 strains of milk bacteria now kept in a freezer in Bern, according to Bloomberg. There are actually three separate DNA markers, so a counterfeiter who gets ahold of one sample will still be found out. Bacterial tracers for another Swiss cheese, Tete de Moine, were developed last year, and Gruyere and Sbrinz will be getting markers, too. Why use bacteria as tracers in the first place The strict rules for making certain protected Swiss cheeses also prohibit any additives, so a synthetic tracer wouldn ;t work. In the end,
