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If you follow me on any of my socials, you probably noticed I posted this article. And, it was featured on the Bluff the Listener game on Wait Wait… Don't Tell Me! You know, where they give three incredibly absurd news stories, and someone has to pick the right one? Yep, it was this one! A local story out of Chicago's upscale Lincoln Park neighborhood blew up nationally: city officials and local residents called out a resident billionaire for allegedly funding teams of people

The crisp smell of fall in the air, skeletons taking over front lawns, fake spiderwebs draped over entire houses (real ones in my yard since I don't knock them down), and goblins, ghosts, and vampires out in full force—it’s hands-down my favorite time of the year. Naturally, this makes it the perfect time to talk about real-life bloodsuckers. It would be too obvious to list mosquitoes and bed bugs, so I’m going to start with a few other critters that might not immediately pop

Today’s blog post is about this recent article: No, you aren’t in the wrong place, this is still about pest control. But why am I talking about pigs and swine farms? Great question, thanks for asking! When we think about pests invading a facility, we picture the usual suspects: a gap under a door, an open dock leveler, an unscreened vent, or a crack in the foundation. We focus so much energy on structural exclusion—and don't get me wrong, sealing up a building is vital—that w

If you aren't familiar with the Ig Nobel Prizes, they are an annual celebration held by Improbable Research honoring science that "makes you LAUGH, then makes you THINK." As an entomologist—and someone who readily admits to being a bit eccentric when it comes to bug obsession—Ig Nobel season is my second favorite time of year*. Science isn't always about pristine ivory towers; sometimes it’s about looking at strange, seemingly bizarre biological phenomena and asking, "Wait, w

If you scroll through local health department reports, late summer always brings a wave of "red placard" closures. From high-profile venue shutdowns in Florida to resort closures in Hawaii, municipal inspectors are dropping the hammer on commercial kitchens over severe pest activity—hundreds of roach sightings, heavy rodent droppings, and drain flies over prep surfaces. The public reaction is usually immediate outrage. As part of the pest control industry, and having spent pl

I travel quite a bit for work. As a frequent flier, I know how to navigate an airport, where to grab decent food during a layover, and how to get through TSA security without holding up the line. (Seriously, take everything out of your pockets!) Like any form of travel (and pest control), though, there are environmental stressors you just have to deal with. A while back while flying, I learned a term for an airport phenomenon that frustrates me as well as other frequent flier

What happened to all those giant flying spiders that were about to take over the country? Weren’t they supposed to have webbed over the entire area like a snowstorm? Well, I’m still getting a few headlines on those Joro spiders and it brings up a great point. When a new invasive species makes headlines, the narrative is almost always the same: exponential population spikes, widespread ecological disruption, and panic over supply chain impact. Whether it's the spotted lanternf

Lately, I’ve been doing a LOT of work in food processing sites. So of course, I have stored product pests on my brain. And on every other open tab of my browser! This time of year, if you run quality assurance or perform pest control services for a food processing plant, commercial bakery, or distribution hub, late summer brings a very specific kind of headache. It’s August. Temperatures inside non-air-conditioned warehouses are hovering in the upper 80s or 90s, if you are lu

I like chocolate. Specifically dark chocolate, but I’m not turning away the semi-sweet chocolate chip cookies or the milk chocolate morsels in a good brownie. A candy bar or a filled chocolate candy will do just fine. Open a bag and I’ll be there. The closer it is, the faster I am going to find it and eat it, probably a lot of it given the chance! If I have to go to the store and buy it, or spend a few hours cooking it, obviously it’s going to take me longer to get to it and