THE SMOKING BONES BBQ restaurant serves an excellent spinach salad as an accompaniment to its popular chicken and rib dishes. Michelle Brennan, the restaurant's manager, purchases, from a local vendor, all of her produce, including fresh spinach used in the salads. Unfortunately, one of Michelle's guests becomes "I after eating at her restaurant. The source of the illness is traced directly to the fresh spinach used in the restaurant's salads. In fact, upon further investigation, it is determined that the spinach, when delivered to the restaurant's produce vendor, was already infected with E. coli bacteria that matched a strain identified in cattle manure used to fertilize the spinach field. According to the UCC, a seller has a responsibility not to sell defec-tive products. Who, in this example, is the seller? Assume that you were the guest sickened by the bacteria. Who do you believe should be held responsible for the damages you incurred? What specific steps could Michelle take to help prevent incidents such as the one described here from reoccurring in her restaurant