Remember the ‘McDonald’s Hot Coffee’ Lawsuit? IT WAS JUSTIFIED ALL ALONG
Back in 1992, an elderly woman named Stella Liebeck sued McDonald’s in what became known as the infamous “hot coffee lawsuit.” The public relations team at McDonald’s has made sure the case is remembered as frivolous, but, like the third-degree burns Stella Liebeck suffered from a cup of McDonald’s coffee, her lawsuit was dead serious. The facts were simple: Mrs. Liebeck used the drive-thru with her grandson, who was at the wheel. Once the car stopped moving, she placed the cup of coffee she’d just ordered between her legs and tried to add some creamer. The cup tipped over, dumping the contents into her lap, causing third-degree burns over 16% of her body.
and skin grafts followed. She was at least partially disabled for more than two years, and that’s to say nothing of her pain and suffering. For all of this damage, Mrs. Liebeck asked McDonald’s for $20,000 — arguably not even enough to pay her hospital bills.
McDonald’s higher-ups testified on the stand that no matter what
happened, they had no intention of changing
their behavior. Unsurprisingly,
at the end of the trial, McDonald’s was hit with a $2.9 million penalty.
Although the penalty was
later reduced, McDonald’s still dragged Mrs. Liebeck’s name through the mud in the press, with their version of the story being the one that stuck in the public consciousness. But it wouldn’t change the fact that they had to pay her around $700,000 at the end of the day — or that their coffee is now being served at a reasonable temperature.
When McDonald’s refused to pay more than $800, the case went to court, and it came out that they’d known for at least 10 years about the dangers their hot coffee represented, with over 700 recorded burns and several lawsuits. But in 1992, their policy was to store coffee at 180–190 degrees F, which is almost the boiling point! Furthermore,
She required hospitalization for 8 days. Whirlpool debridement of the burns
One-Pan Apple Cider Chicken
YOUR REFERRALS MEAN THE WORLD TO US
Inspired by WellPlated.com
Bring the taste of fall into your kitchen with this sizzling skillet meal.
There is no greater compliment we can receive than a client
INGREDIENTS
• 1 1/2 lbs boneless, skinless chicken thighs • 1 tsp salt, divided • 1/2 tsp black pepper, divided • 1/2 cup apple cider
• 2 tsp Dijon mustard • 4 tsp olive oil, divided • 3 sweet apples, cut into 1/2-inch slices • 2 tsp fresh rosemary, chopped, plus more for garnish
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DIRECTIONS
1. Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Set aside. 2. In a small bowl, combine apple cider and mustard. Set aside. 3. In a large skillet over medium heat, warm 2 tsp olive oil. When shimmering, add chicken thighs top-side down. Cook for 4 minutes, then flip and cook for 4 more minutes. Transfer to a plate and cover with foil. Wipe the skillet clean. 4. Heat the remaining oil in the skillet, then add sliced apples, remaining salt and pepper, and rosemary. Cook for 5 minutes. 5. Return the chicken to the skillet and add apple cider-mustard mixture. Cook for 5 minutes, then serve sprinkled with rosemary!
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