USA Today - 11.11.2019

2A z MONDAY, NOVEMBER 11, 2019 z USA TODAY NEWS

One person died and 10 others fell ill
at a Buffalo Wild Wingsin Massachu-
settson Thursday night after being ex-
posed to a cleaning agent inside the
restaurant.
The substance was a sodium hypo-
chlorite solution called “Super 8,”
which fire chief Michael Pattersontold
reporters is commonly used. He said
an employee had used it for the floors.
The U.S. Occupational Safety and
Health Administrationwas informed
of the incident, but it’s unclear how the
solution turned deadly.
Dr. Kelly Johnson-Arbor, co-medi-
cal director of the National Capital Poi-
son Center, says “Super 8” becomes
dangerous when mixed with other
chemicals.
Sodium hypochlorite is a chemical
found in many household bleaches
that is relatively safe when used cor-
rectly, Johnson-Arbor said. But when
it’s mixed with ammonia, the solution
emits a harmful gas called chloramine.
Johnson-Arbor believes that may
have happened unintentionally at the
Buffalo Wild Wings.
“That gas is very irritating to your
eyes, nose, lungs and respiratory sys-
tem,” Johnson-Arbor said. “And fre-
quently when someone is cleaning,
they don’t have adequate ventilation.”
People who inhale toxic chemicals
can experience respiratory distress,
nausea, lightheadedness and difficul-
ty breathing, said Dr. Baruch Fertel, an
emergency physician at the Cleveland
Clinic. “If you’re using something and
you’re feeling this way, you get out of
that situation,” he said.
Auto-Chlor System, the company
behind “Super 8,” did not respond to
USA TODAY’s request for comment.
But the product’s label says the sani-
tizing solution is a “concentrated, gen-
eral purpose sanitizer and destainer
for manual or automatic dishwashing.”
Contributing: Jordan Culver, USA
TODAY

How could

cleaning agent

turn deadly

at restaurant?

Adrianna Rodriguez
USA TODAY

SAN FRANCISCO – Fix global

warming or cook dinner on a gas

stove?

That’s the choice for people in 13cit-

ies and onecounty in California that

have enacted new zoning codes en-

couraging or requiring all-electric new

construction.

The codes, most of them passed

since June, are meant to keep builders

from running natural gas lines to new

homes and apartments, with an eye

toward creating fewer legacy gas hook-

ups as the nation shifts to carbon-neu-

tral energy sources.

For proponents, it’s a change that

must be made to fight climate change.

For natural gas companies, it’s a threat

to their existence. And for some cooks

who love to prepare food with flame,

it’s an unthinkable loss.

Natural gas is a fossil fuel, mostly

methane, and produces 33% of U.S.

carbon dioxide emissions from elec-

tricity generation, according to the

U.S. Energy Information Administra-

tion. Carbon dioxide is the primary

greenhouse gas causing climate

change.

“There’s no pathway to stabilizing

the climate without phasing gas out of

our homes and buildings. This is a

must-do for the climate and a livable

planet,” said Rachel Goldenof the Sier-

ra Club’s building electrification cam-

paign.

These new building codes come as

local governments work to speed the

transition from natural gas and other

fossil fuels and toward the use of elec-

tricity from renewables, said Robert

Jackson,a professor of energy and the

environment at Stanford University in

Palo Alto, California.

“Every house, every high-rise that’s

built with gas, may be in place for dec-

ades. We’re establishing infrastruc-

ture that may be in place for 50 years,”

he said.

These “reach” or “stretch” building

codes, as they are known, have so far

all been passed in California. The first

was in Berkeley in July, then more in

Northern California and recently Santa

Monica in Southern California. Other

cities in Massachusetts, Oregon and

Washington state are contemplating

them, according to the Sierra Club.

Some of the cities ban natural gas

hookups to new construction. Others

offer builders incentives if they go all-

electric, much the same as they might

get to take up more space on a lot if a

house is extra energy-efficient.

In April, Sunnyvale, a town in Silicon

Valley, changed its building code to offer

a density bonus to all-electric develop-

ments.

The building codes apply only to new

construction beginning in 2020, so they

aren’t an issue for anyone in an already-

built home.

Probably the biggest stumbling block

for most pondering an all-electric home

is the prospect of not having a gas stove.

“It’s the only thing that people ever

ask about,” said Bruce Nilles,who di-

rects the building electrification pro-

gram of the Rocky Mountain Institute, a

Colorado-based think tank that focuses

on energy and resource efficiency.

Roughly 35% of U.S. households have

a gas stove, while 55%have electric, ac-

cording to a 2017 kitchen audit by the

NPD Group, a global information compa-

ny based in Port Washington, New York.

For at least a quarterof Americans, it

doesn’t matter either way. They already

live in houses that are all-electric, and

their numbers are rising, according to

the U.S. Energy Information Admini-

stration. That’s especially true in the

Southeast, where close to 45% of homes

are all-electric.

The natural gas industry rejects the

notion that it should not be part of the

nation’s energy future.

“The idea that denying access to nat-

ural gas in new homes is necessary to

meet emissions reduction goals is false.

In fact, denying access to natural gas

could make meeting emissions goals

harder and more expensive,” said Amer-

ican Gas Association President and CEO

Karen Harbert.

The selling point for getting away

from natural gas may come from a type

of electric range that, according to chefs,

is just as good if not better than gas. As

fundamentally attached as people might

be to cooking with fire, induction stoves

are making headway.

Long popular in Europe and increas-

ingly trendy in the United States, induc-

tion cooktops are different from the kind

of traditional electric range where coils

become red-hot. Induction ranges use

electromagnetic energy to directly heat

pots and pans.

The downsides are that induction

cooktops are more expensive than tradi-

tional electric stoves, generally a third to

half more. They also work only with

pans with steel or iron bottoms.

Professional chefs say modern induc-

tion ranges are comparable to gas. The

Culinary Institute of America in Hyde

Park, New York, America’s preeminent

cooking school, trains its chefs on both

induction and gas stoves because they

will encounter both types and must

know how to use them.

“Some of the finest restaurants in

Europe are often out in mountainous

areas or places where there isn’t gas.

They cook on induction and that works

just fine,” said Mark Erickson,a certified

master chef at the institute.

Elizabeth Weise

USA TODAY

Cities banning natural gas in

new homes to save the planet

Probably the biggest stumbling block

for most pondering an all-electric

home is the prospect of not having a

gas stove. ELIZABETH WEISE

“This is a must-do for the

climate and a livable planet.”

Rachel Golden

Sierra Club campaign representative

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