June Bacon-Bercey, who by many accounts became the first African-American woman to deliver the weather on television as a trained meteorologist, died on July 3 at a care facility in Burlingame, Calif, her family announced recently. She was 90. Her daughter Dail St. Claire said the cause was frontotemporal dementia.
Who is June Bacon Bercey?
June Esther Bacon-Bercey (née Griffin, born October 23, 1932) is an international expert on weather and aviation who has worked for the National Oceanic and Atmospheric Administration, the National Weather Service and the Atomic Energy Commission.
Is Dawn Bacon-Bercey still alive?
Bacon-Bercey was married three times to Walker Bacon Jr, John Bercey and George Brewer. She had two daughters, Dawn-Marie and Dail. Bacon-Bercey died under hospice care in Burlingame, California from frontotemporal dementia on July 3, 2019 at the age of 90.
Will bacon spoil?
Bacon is high in water and fat, making it easy to spoil . There is an increased risk of bacterial contamination. However, bacon has a lower chance of growing mold due to the high sodium content of the meat.
Also, how long can Bacon be out of the fridge?
Our chosen answer was there are three ways to thaw cooked bacon: Leaving it in the refrigerator. Keeping it in water. Defrosting it in the microwave.
Can Bacon be stored after it’s cooked?
For cooked bacon, you have quite a bit more lee-way. After cooking, refrigerate and use within four to five days. But not all bacon is the mass-produced kind you find next to Lunchables. If you get your hands on dry-cured bacon, that lasts much longer, even outside of the fridge.
How to tell if your bacon is bad?
Any meat will shift in color as it begins to spoil. Bacon is no different. Rotting or rancid meat has a distinct smell. If your bacon no longer has a rich meaty scent but smells more like fish – throw it out. One sure way of how to tell if bacon is bad is through the taste and texture.
Here is what my research found. They include: Haem, which is a red pigment that naturally occurs in most red meats. Nitrites and nitrates, which are preservatives used to keep processed meats fresh. Heterocyclic amines and polycyclic amines, which are chemical compounds that are produced when meat is cooked at high temperatures.