One restaurant in Spain might be going a little overboard in swine flu anxiety. Says the spooked owner who has spent thousands of Euros in new anti-pig policies that include washing the menus after each use: "I don't know if it is very bad, or just bad, or only a little bad. But it is bad ... So I thought, 'what would happen if I have a sick person come to work, going from table to table, serving the people who are our bread and butter, and giving them swine flu instead of food?'" [AP]
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