Blood-soaked bandages, bodily fluids and body parts have been found mixed in with waste and recycling products at the Ramsey/Washington Recycling and Energy Center in Newport, according to the facility.

Medical facilities in the area have been improperly disposing of the infectious waste, according to facility management. Those items, as defined by the Minnesota Pollution Control Agency, include any sort of waste “that poses a human health and environmental risk due to its biological characteristics.” That includes bodily fluids, tissues and body parts — all of which the Recycling and Energy Center said it has received.

“This is unacceptable and poses significant health and safety hazards to waste workers, including those at the R&E Center,” according to a statement put out this week. “It also poses risks to staff at the medical facilities where this material is being improperly managed.”

Under Minnesota law, infectious waste is prohibited from being sent to municipal waste facilities, according to the Newport facility. Medical centers that accumulate infectious waste are supposed to separate the waste, store it away properly and dispose of it using authorized methods and vendors in accordance with their infectious waste management plan.

Alongside the health and safety risks, finding infectious waste in the mix slows down operations for workers — and can be very disturbing.

“Infectious waste is dangerous because it can contain pathogens, harmful chemicals, and sharps that can transmit diseases and contaminate the environment,” Recycling & Energy Center director Sam Holl said. “Proper management and disposal of this type of waste is critical for the mental and physical health and safety of our staff, their families and our environment. ”

Who’s to blame?

At least 12 major hospitals and outpatient clinics in the region have not followed the proper protocol, according to the Newport facility. Management declined to name which medical facilities have contributed as investigations are ongoing through the Minnesota Pollution Control Agency and the Minnesota Department of Health.

“Most facilities we have reached out to have expressed the intent to properly dispose of infectious waste and have indicated that they are working on plans to correct procedures,” Holl said. “Facilities have also been in contact with the MPCA, MDH, and their waste haulers. However, this remains an ongoing issue.”

When the Recycling & Energy Center receives a load that looks to contain infectious waste, it notifies the medical facility, along with the Pollution Control agency, the Department of Health, the waste hauler and counties at the same time. But that routine has not been adequate.

“The usual notifications do not appear to be curbing the flow of infectious waste we are receiving,” Ramsey County Commissioner MaryJo McGuire said in the facility’s statement.

McGuire also serves as board chair for the Ramsey/Washington Recycling and Energy Center.

“The frequency of these incidents has created significant hazards, emotional strain and increased operational costs,” McGuire said. “Our shared priority must be protecting staff safety while maintaining compliance with all standards.”

‘Eager for their attention’

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According to Holl, all of the medical facilities that handle infectious waste have management plans in place. Those plans are not being followed consistently.

Holl said he is unsure why there has been an uptick in deliveries of infectious waste since November.

“Proper management and disposal of infectious waste requires sustained focus by medical facilities,”  Holl said. “We are eager for their attention to this matter, both now and in the future. … Proper disposal and compliance will require increased, ongoing monitoring and training at these facilities.”

The Recycling and Energy Center is working with the Minnesota Pollution Control Agency and the Minnesota Department of Health to address the issue.

BY SAMY MAGDY AND AHMED HATEM

LUXOR, Egypt (AP) — Egypt on Sunday revealed the revamp of two colossal statues of a prominent pharaoh in the southern city of Luxor, the latest in the government’s archaeological events that aim at drawing more tourists to the country.

The giant alabaster statues, known as the Colossi of Memnon, were reassembled in a renovation project that lasted about two decades. They represent Amenhotep III, who ruled ancient Egypt about 3,400 years ago.

“Today we are celebrating, actually, the finishing and the erecting of these two colossal statues,” Mohamed Ismail, secretary-general of the Supreme Council of Antiquities, told The Associated Press ahead of the ceremony.

Attempts to revive a prestigious temple

Ismail said the colossi are of great significance to Luxor, a city known for its ancient temples and other antiquities. They’re also an attempt to “revive how this funerary temple of king Amenhotep III looked like a long time ago,” Ismail said.

Amenhotep III, one of the most prominent pharaohs, ruled during the 500 years of the New Kingdom, which was the most prosperous time for ancient Egypt. The pharaoh, whose mummy is showcased at a Cairo museum, ruled between 1390–1353 BC, a peaceful period known for its prosperity and great construction, including his mortuary temple, where the Colossi of Memnon are located, and another temple, Soleb, in Nubia.

The colossi were toppled by a strong earthquake in about 1200 BC that also destroyed Amenhotep III’s funerary temple, said Mohamed Ismail, secretary-general of the Supreme Council of Antiquities.

They were fragmented and partly quarried away, with their pedestals dispersed. Some of their blocks were reused in the Karnak temple, but archaeologists brought them back to rebuild the colossi, according to the Antiquities Ministry.

In late 1990s, an Egyptian German mission, chaired by German Egyptologist Hourig Sourouzian, began working in the temple area, including the assembly and renovation of the colossi.

“This project has in mind … to save the last remains of a once-prestigious temple,” she said.

A Pharoah facing the rising sun

The statues show Amenhotep III seated with hands resting on his thighs, with their faces looking eastward toward the Nile and the rising sun. They wear the nemes headdress surmounted by the double crowns and the pleated royal kilt, which symbolizes the pharaoh’s divine rule.

Two other small statues on the pharaoh’s feet depict his wife, Tiye.

The colossi — 14.5 meters (48 feet) and 13.6 meters (45 feet) respectively — preside over the entrance of the king’s temple on the western bank of the Nile. The 35-hectare (86-acre) complex is believed to be the largest and richest temple in Egypt and is usually compared to the temple of Karnak, also in Luxor.

The colossi were hewn in Egyptian alabaster from the quarries of Hatnub, in Middle Egypt. They were fixed on large pedestals with inscriptions showing the name of the temple, as well as the quarry.

Unlike other monumental sculptures of ancient Egypt, the colossi were partly compiled with pieces sculpted separately, which were fixed into each statue’s main monolithic alabaster core, the ministry said.

Eye on tourism

Sunday’s unveiling in Luxor came just six weeks after the inauguration of the long-delayed Grand Egyptian Museum, the centerpiece of the government’s bid to boost the country’s tourism industry and bring cash into the troubled economy. The mega project is located near the famed Giza Pyramids and the Sphinx.

The tourism sector, which depends heavily on Egypt’s rich pharaonic artifacts, has suffered during years of political turmoil and violence following the 2011 uprising. In recent years, the sector has started to recover after the coronavirus pandemic and amid Russia’s war on Ukraine — both countries are major sources of tourists visiting Egypt.

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“This site is going to be a point of interest for years to come,” said Tourism and Antiquities Minister Sherif Fathy, who attended the unveiling ceremony. “There are always new things happening in Luxor.”

A record number of about 15.7 million tourists visited Egypt in 2024, contributing about 8% of the country’s GDP, according to official figures.

Fathy, the minister,has said about 18 million tourists are expected to visit the country this year, with authorities hoping for 30 million visitors annually by 2032.

Magdy reported from Cairo.

If you’ve tried to buy a fresh Christmas tree since 2020, the sticker shock probably drove you to check out the plastic trees listed for half the price and promised to last for decades. They want how much for a 5-foot Douglas Fir that you will throw away in just a few weeks?

But, don’t give in just because an artificial tree promises perfect symmetry, low maintenance, no mess, and pre-strung lights.

In Colorado, we are blessed that for less than $50, you can get a soaring evergreen that will fill your home with pine the entire holiday season, no matter how you celebrate.

The Schrader family’s 2023 Christmas tree came from a Denver Mountain Park and was cut down using a free permit through the city’s Parks and Recreation Department. (Provided by Megan Schrader)

All that is required is that you are open to the reality that your tree will be a cross between the sad specimen in “A Charlie Brown Christmas” and the family crisis from a “National Lampoon’s Christmas Vacation.”

For several years now, my family either gets free permits from Denver Mountain Parks or $20 permits from the National Forest Service to cut down a fresh tree near Evergreen or Fraser.

Snowshoes are optional in these locations – although they certainly make it easier during snow years. We can search far and wide for the perfect tree or chop down the first tree we see after one of the kids issues the first complaint of the morning. We use a small hand saw that we purchased for cutting tree branches in the back yard, and the tree fits on top of our Subaru Outback with just a few ropes.

We bring a thermos of hot cocoa and a sled for celebrating after we find the “perfect” tree.

Certainly, what I’m proposing is extra work. Our group of friends and family has had twisted ankles and sledding mishaps. Sometimes it feels more chore than joy packing up everything for the day trip to the mountains. But once we leave the parking lot, I remember why we keep signing up every year. The sun will filter through the trees and make the snow sparkle. My kids will laugh and throw snow. And for minimal effort, I start Christmas with a simple family trip that reminds me to be grateful for the abundance and beauty in this world.

Freshly cut Colorado Christmas trees can also be a responsible decision in this world of over-consumption. These trees are being cut from areas that forestry experts have deemed in need of thinning for health or fire-protection reasons. We do our best to select a young tree growing in a dense clump, and I feel less guilty knowing that the tree next door will thrive without the competition for sunlight, water and nutrients.

Fake trees are the way to go: No needles, no sap, no hassle

And after the holidays, the tree makes it full circle in our home: We drop it off with the city of Denver’s tree recycling program, and in the spring, we collect a free trunk-load of mulch from the city to use in our yard.

Which is the perfect segue into the best part of getting a fresh tree while living in a small house in Denver: no storage necessary.

While I understand the lure of an artificial tree, nothing can beat the sentimental attachment I feel for the scraggly little piece of nature that we stuff into a corner of our living room. And as long as we remember to water it — frequently — the beauty will last from early December until the New Year.

By KAT LIEU, Voracious

At first glance, these Lychee-Frosted Sugar Cookies from my cookbook “108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen” appear humble when unfrosted, like any other ordinary sugar cookie, like those you would find at the supermarket.

But don’t be fooled.

This cover image released by Voracious shows “108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen” by Kat Lieu. (Voracious via AP)

These charming sugar cookies shine even on their own with their rich buttery base, tender crumb, bright refreshing citrus notes and a slight chew. Then, when topped with a luxurious buttercream infused with lychee extract, a bit of berry compote or jam, and finally crowned with chopped canned lychees, they undergo a bibbidi-bobbidi-boo moment. The more you bite into this layered and regal cookie, the more you’ll feel like royalty.

When pressing the dough portions, slightly wet the bottom of a glass or measuring cup, then dip into a shallow bowl of sugar to coat the bottom. For a variation you can skip the jam and add the lychees directly to the frosting. Store the cookies in an airtight container at room temperature, each separated by parchment paper, for up to 3 days.

This image released by Voracious shows a recipe for lychee-frosted cookies. (Voracious via AP)

Lychee-Frosted Sugar Cookies

Makes 9 large cookies

Ingredients

FOR THE COOKIES:

2 1/2 cups (300 g) all-purpose flour
2/3 cup (85 g) cake flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 cup ‘ 1 stick (113 g) unsalted butter, softened
6 tablespoons (90 g) neutral oil
1/2 cup plus 2 tablespoons (120 g) granulated sugar, plus more for pressing the cookies
About 1/2 cup (60 g) confectioners’ sugar
1 teaspoon red miso
1 large egg
1 tablespoon freshly grated lemon zest
1 teaspoon lychee extract

FOR THE FROSTING:

6 tablespoons (85 g) unsalted butter, softened
1 cup plus 2 tablespoons (140 g) confectioners’ sugar, divided
4 teaspoons (20 g) heavy cream
1 teaspoon lychee extract
Pink or red food coloring gel (optional, but if you use it, we want light pink, not a hot magenta pink)

FOR DECORATING THE COOKIES (OPTIONAL):

About 1/3 cup (110 g) store-bought strawberry jam
5 to 6 fresh or canned lychees, chopped
Edible pearl sprinkles or gold foil

Directions

1. Make the cookies. Whisk both flours, the baking soda and cream of tartar together in a medium bowl. Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer, whisk, or spatula), cream the butter, oil, both sugars and miso together until light and fluffy. Scrape down the sides and bottom of the bowl. Add the egg, lemon zest, and lychee extract and mix until well incorporated. Again, scrape the bowl as needed. Add the flour mixture and mix on low speed just until a dough forms. Cover and chill the dough in the refrigerator for 30 minutes, or up to overnight.

2. About 25 minutes before baking, adjust a rack to the middle position and preheat the oven to 350°F. Line two baking sheets with parchment paper.

3. Use a large cookie scoop to create nine portions of dough, each about 3.2 ounces (1/2 cup, 90 g), placing them 3 inches apart on the prepared baking sheets. Press each ball with the bottom of a sugar-lined glass or measuring cup until the cookie edges begin to crack.

4. Bake the cookies one sheet at a time (while the other sheet chills in the fridge), until the edges are crispy and golden brown, about 12 minutes. Let the cookies set on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

5. Make the frosting. In a stand mixer fitted with the paddle attachment, mix the butter on high speed until fluffy, about 2 minutes. Scrape the bowl as needed. Add about half of the confectioners’ sugar and mix on medium speed until incorporated. Add the remaining confectioners’ sugar and mix until incorporated as well. Add the cream, lychee extract and food coloring, if using, and mix until combined and spreadable. Note that you will have just enough frosting for the nine large cookies. If you love the frosting, I recommend making more for these cookies.

6. Frost and decorate the cookies. Spread the frosting evenly over the cooled cookies. If you like, add about a teaspoon of jam on top and garnish with chopped lychees and edible pearl sprinkles or edible gold foil.

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Kat Lieu is a food writer, recipe developer, content creator, and the creator behind Subtle Asian Baking, the largest global online group that focuses on Asian baking and fundraising for Asian American and Native Hawaiian-Pacific Islander communities. She lives in Renton, Washington.

Excerpted from “108 Asian Cookies” by Kat Lieu. Copyright (copyright) 2025 by Kathleen Lieu. Photograph by Charity Burggraaf. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.