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Some analysts say the previous promotion turned out to be costly

By Mark Huffman of ConsumerAffairs

• Red Lobster is bringing back its popular Endless Shrimp promotion for a limited time starting April 20, after strong customer demand.

• The revived deal includes five shrimp dishes four classics plus a new Marry Me Shrimp option and is available for dine-in only.

• The return comes after the promotion previously contributed to major financial losses and the chains 2024 bankruptcy, prompting a more limited, controlled rollout.

Its baaaack!

Red Lobster is once again offering its signature Endless Shrimp promotion, bringing back the fan-favorite deal for a limited time beginning this week as part of its broader turnaround strategy.

The seafood chain said the promotions return follows sustained demand from customers who have continued to ask for the offering, which has been a staple of the brand for more than two decades.

The promotion was discontinued after the chains 2024 bankruptcy, when some business analysts partly blamed the promotion for the restaurants financial problems.

This latest version features five shrimp options, including longtime menu items such as Garlic Shrimp Scampi, Walts Favorite Shrimp, Shrimp Linguine Alfredo, and Parrot Isle Coconut Shrimp, along with a new addition called Marry Me Shrimp, described as shrimp in a tomato cream sauce with a garlic-and-herb topping.

More cautious approach

Unlike previous iterations, the deal is being offered for a limited time and is restricted to dine-in customers only, reflecting a more cautious approach by the company, as it works to balance popularity with profitability.

The promotions return is notable given its role in Red Lobsters recent financial troubles. When Endless Shrimp was made a permanent menu item in 2023, the company underestimated demand and incurred heavy costs, reportedly losing about $11 million in a single quarter.

That misstep may have contributed to Red Lobsters Chapter 11 bankruptcy filing in 2024 and the closure of numerous locations.

Under CEO Damola Adamolekun, the company is now attempting a more disciplined revival of the promotion, positioning it as a limited-time offering designed to drive traffic without repeating past mistakes.

Executives say the move reflects a broader effort to reconnect with customers while stabilizing operations after restructuring. By reintroducing Endless Shrimp in a controlled format, Red Lobster said it is trying to capitalize on nostalgia and demand, while avoiding the financial strain that previously accompanied the deal.

Two Southwest jets came within 500 feet of each other over Nashville

By Mark Huffman of ConsumerAffairs

• Two Southwest Airlines jets came within about 500 feet of each other over Nashville, forcing pilots to take evasive action after a controllers instruction put them on converging paths.

• Both crews received automated collision warnings, with one aircraft climbing and the other descending to avoid disaster.

• The incident is the latest in a string of near-misses and aviation safety scares that have heightened scrutiny of U.S. air traffic control.

A routine weekend over Nashville turned tense in seconds.

Two Southwest Airlines jets one climbing out after takeoff, the other circling for a second landing attempt found themselves converging in the same patch of sky. According to early reports, an air traffic controller had inadvertently directed one aircraft into the flight path of the other. What followed was a textbook demonstration of why modern aviation relies heavily on onboard safety systems.

Cockpit alarms blared. The Traffic Collision Avoidance System (TCAS) issued split-second instructions: one plane climb, the other descend. Pilots reacted immediately. Data later suggested the aircraft passed within roughly 500 feet close enough to qualify as a near midair collision, but far enough to avoid catastrophe.

Passengers likely never grasped just how narrow the margin was. But for aviation regulators, the episode adds to a troubling pattern.

A pattern of close calls

In isolation, the Nashville incident might be dismissed as a rare lapse. But recent months tell a different story.

In July 2025, a Southwest flight departing Burbank made a sudden, dramatic plunge to avoid another aircraft. The maneuver injured two flight attendants and left passengers describing the moment as a free fall, underscoring how violently evasive actions can unfold even when disaster is avoided.

Earlier that year, a Southwest jet approaching Chicago Midway was forced into a last-second go-around when a private jet crossed the runway without authorization, another case where quick pilot response prevented a collision.

And the list goes on: runway incursions, aborted takeoffs, and near misses at major airports have become frequent enough to prompt federal safety summits and renewed calls for better technology and staffing in control towers.

Safety systems and human limits

Aviation experts point out that commercial flying remains extraordinarily safe, in part because of layered safeguards like TCAS. In Nashville, those systems worked exactly as designed, turning a potentially catastrophic error into a close call.

But the underlying issue human error in an increasingly complex airspace remains unresolved. Controllers are managing dense traffic with aging infrastructure, while airlines operate at near-record volumes.

Late last week, the Federal Aviation Administration took proactive action, announcing it would reduce the number of flights in and out of Chicago OHare Airport over the summer, when air travel is expected to surge. The agency said it acted to promote safety and reduce the number of delayed flights.

The product was sold nationwide, in stores and online

By Mark Huffman of ConsumerAffairs

• Liquid Blenz Corp. has recalled all lots of its Good Brain Tonic due to a potential botulism risk.

• The product was sold nationwide in stores and online in 16 oz. and 32 oz. bottles.

• No illnesses have been reported, but consumers are urged not to consume the product and to return it for a refund.

Liquid Blenz Corp. is recalling its Good Brain Tonic dietary beverage nationwide after federal officials warned it may pose a serious health risk.

According to a U.S. Food and Drug Administration (FDA) recall notice, the Rockville Centre, New Yorkbased company is pulling all codes of the product because of the potential presence of Clostridium botulinum, a bacterium that can cause botulism, a rare but potentially fatal form of food poisoning.

The affected product was distributed across the United States through retail stores and online sales. It comes in 16-ounce and 32-ounce amber bottles with plastic caps, with UPC codes 860010984468 and 860010984475, respectively.

Botulism is a severe illness that can lead to symptoms such as weakness, dizziness, double vision, and difficulty speaking or swallowing. In more serious cases, it can cause breathing problems, muscle paralysis, and even death if untreated. Health officials warn that anyone experiencing these symptoms should seek immediate medical attention.

The potential contamination was identified through testing conducted by the Cornell Food Venture Center and confirmed by inspectors from the New York State Department of Agriculture and Markets.

What to do

Despite the risk, the company said no illnesses have been reported to date.

Consumers who purchased the product are advised not to consume it and to return it to the place of purchase for a full refund. The company has also provided a customer contact number for questions related to the recall.

The FDA said the recall is being conducted as a precaution to protect public health while the source of the potential contamination is addressed.

Many dishes can be economically prepared in quantity

By Mark Huffman of ConsumerAffairs

• Cook once, eat twice (or more): Plan meals that intentionally produce leftovers you can repurpose.

• Choose stretchable ingredients: Staples like rice, beans, pasta, and potatoes can anchor multiple meals.

• Reinvent, dont repeat: Transform leftovers into new dishes to avoid boredom and reduce waste.

As grocery prices continue to strain household budgets, more families are adopting a simple but effective approach to saving money: cooking with leftovers in mind. The so-called leftovers strategy is less about reheating last nights dinner and more about planning meals that can be efficiently transformed into multiple dishes over several days.

Financial experts and home economists say the approach can significantly reduce food waste one of the biggest hidden expenses in American households while also lowering overall grocery bills.

Cooking in quantity pays off

At the core of the leftovers strategy is batch cooking preparing large portions of versatile meals that can be repurposed. Dishes that store well and adapt easily tend to deliver the most value.

Among the most cost-effective meals:

• Roast Chicken:A whole roasted chicken is one of the most economical proteins. It can serve as a main dish on the first night, then be shredded for tacos, salads, sandwiches, or soups later in the week. The bones can even be used to make homemade broth.
• Chili and Stews:Big pots of chili, lentil stew, or vegetable soup are inexpensive to prepare and often taste better the next day. They freeze well and can be stretched further by serving over rice or baked potatoes.
• Rice and Grain Bowls:Rice, quinoa, and other grains are low-cost staples that can be paired with different toppings throughout the week vegetables, eggs, leftover meats, or beans creating entirely new meals with minimal effort.
• Pasta Dishes:Large batches of pasta can be reinvented easily. One nights spaghetti can become baked pasta the next, or be turned into a pasta salad for lunches.
• Casseroles:Casseroles are designed for efficiency, combining proteins, vegetables, and starches into one dish. They are easy to portion and reheat, making them ideal for busy families.

Reinventing leftovers

One common challenge is leftover fatigue, when family members tire of eating the same meal repeatedly. The key, experts say, is transformation.

Instead of serving the same dish twice, families can change flavors and formats. For example, roasted vegetables can become a wrap filling, soup ingredient, or pizza topping. Grilled meat can shift from a dinner entre to a lunchtime sandwich or stir-fry component.

Another strategy involves staggering the days the leftover meals are served. Meal one can be served on Monday and meal twoon Tuesday. Then, meal one is served again on Wednesday and meal two leftovers are served on Thursday.

Reducing waste, increasing savings

The strategy also tackles food waste, which the USDA estimates costs the average family hundreds of dollars annually. By planning meals that build on each other, households are less likely to discard unused ingredients.

Shoppers can further maximize savings by buying in bulk, choosing seasonal produce, and sticking to a weekly meal plan that accounts for leftovers.

Ultimately, the leftovers strategy requires a shift in how families think about cooking not as preparing a single meal, but as creating a sequence of meals. Over time, the savings can be substantial.

With food prices expected to remain volatile, that mindset could make a meaningful difference at the dinner table and in the monthly budget.