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Slow critters: Latest fast food craze

If you want to head cross-country this fall break or Thanksgiving, but don't have a lot of money for food, you may want to drive through West Virginia.

There, you can stock up on all the food you can stomach, for free.

Thanks to a new "road kill law," travelers don't need cash in the mountainous state. Rather, they need only a fast moving vehicle and some slow animals.

The law allows motorists to take home and make a banquet out of the deer, possums, skunks and other animals which resemble Bambi's friends, if they hit them with their cars.

That puts a whole new spin on the term "drive through."

There's one catch, though. Motorists must report the animals they smash to the police or conservation officers within 12 hours of making a meal of them.

Also, the law prohibits drivers from taking home spotted fawn, bear cubs and other endangered species.

The law may sound odd to "refined" eaters who would rather get their meat at Wendy's or Burger King.

Yet, State Sen. Leonard Anderson said its passage was important—especially since West Virginia has an estimated 40,000 animal-car collisions annually.

In his address to the legislature, he noted that having motorists take the crushed critters off the roadside will save thousands of dollars in game warden collection fees.

As a side benefit, it may also cut down on jaywalking offenses.

Foot fungus betters wine flavor S tudents and professors who regularly buy wine may want to check the label, if their vino tastes especially robust.

If the wine is made in Portugal, it may contain a hidden ingredient—foot fungus.

Researchers at a Portuguese chemical engineering company recently announced that wine produced by workers who have athletes foot tastes better than that produced by clean-soled stompers.

Food chemist, Dr. Alberto Picarra, told Wireless Flash news company that there is something in the fungus which benefits the wine-making process.

He said the fungus helps grapes ferment faster while keeping their flavor.

The engineers are attempting to isolate the mysterious property of the fungus and sell their findings to American and Italian wineries.

Picarra said he wants to allow them to have the same benefits without having to hire workers with funky feet.

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