YASS (Yet Another Sinkhole Story)

Not content to bring you stories of sinking trees or pictures of sinking firetrucks, today we bring you yet another sinkhole story.

The football game between the Alcoa Tornadoes and the Fulton Falcons in Knoxville, Tennessee was suspended on Thursday with 6:33 to play when a sinkhole appeared in the field. Alcoa, currently ranked #1 in Tennessee 3A, was leading 20-7 when the game was suspended.

It was not the first sinkhole problem at Bob Black Field. Fulton coach Buck Coatney was mowing the field four or five years ago when he encountered a sinkhole. "I was here the first time it caved in," he said, "It's scary."

Gary Rankin, coach of the #1 team in Tennessee 3A, tried everything he could to finish the game. "We asked officials to try to put it on one end and play just 50 yards," Rankin said, but the officials would have nothing to do with it. "It was for the safety of the kids. That was the official's call," he said.

The game was completed on Friday with Alcoa winning by a final score of 27-7.

Sources:
The Daily Times (via Neatorama)
WBIR (photo)

Gas Station Sushi

Would you buy sushi at a gas station?

The variety of gas station food has been improving over the years - you can now find salads, wraps, fried chicken, and even the occasional piece of fresh fruit - but the quality is still more likely to be sketchy than yummy.

Enter J. J. Lee, the 24 year old sushi chef of Lee's Fresh Deli in the BP Station at the corner of Poplar and Ridgeway in Memphis, Tennessee. A fan of extreme tastes ("If it's sweet I like to put a lot of sweet ingredients in there. If I like it hot, I like it hot. Nothing in between," he says), he has set the standard for gas station sushi. He sells about 300 boxes of sushi a day. And the quality? How many gas station chefs get mentioned in Gourmet magazine (August 2009, Travel section, page 44)?

Lee, who grew up on his mother's kimchee and other traditional Korean foods, started cooking fried rice when he was five or six. He hates soy sauce because it masks the flavor of the food. And why did he decide to become a chef?

"At the restaurant where I worked, the sushi chef always made more (money) than the servers."

Sources:
Memphis Commercial-Appeal (via News of the Weird)
I Really Like Food
Go Memphis
Baltimore Sun