Curio Cabinet

Here’s a man who lifted weights to new heights. This week in 1891, Edward Levy of Birmingham, England, became the first champion of the first ever international weightlifting competition. Strongmen who performed feats of unbelievable strength were popular performers in early circuses, but weightlifting as a sport was in its infancy in the 1800s. Before 1891, there had been several competitions, but there were no governing bodies for the sport and it was largely unregulated and unstandardized. Even when Levy competed at the first World Championships, there were far fewer rules than there are today. For example, competitors weren’t divided by weight classes, making it a lifting free-for-all. By today’s standards, the weights might seem underwhelming too. Levy was only pressing weights up to 86 pounds per hand, and only three competitors that year managed to lift 180 pounds on a single barbell over their heads. Compare that to modern athletes who routinely press over twice that. But that’s not to say that Levy and his contemporaries weren’t impressive in their time. Back then, few people could dedicate to full-time training, nor did they have the advanced understanding of nutrition and human physiology that modern athletes enjoy today. Though it was considered more of a hobby than a career, Levy worked as an athletic teacher when he wasn’t competing. Clearly he liked to break a mental sweat too!
 

[Image description: An out-of-focus person lifts a dumbell] Credit & copyright: jarmoluk, Pixabay
 

You won’t win any brownie points for confusing this sweet treat with brownies! While Texas sheet cake may look similar to brownies, it is bigger, fluffier, and has a strange history that centers around—of all things—funerals. In fact, in some parts of the U.S., it is still referred to as “funeral cake.”
 
Texas sheet cake is, quite simply, a thin layer of chocolate cake made in a shallow pan and topped with poured chocolate icing and sometimes pecans. Unlike brownies, which are made without leavening agents (which gives them a chewy, cookie-like texture) Texas sheet cake is a true cake, with a light, fluffy texture. Although former first lady Claudia “Lady Bird” Johnson is sometimes credited as the cake’s inventor, the truth is that no one actually knows who baked the first Texas sheet cake. Even its name points to its mysterious origins, as it’s believed that the “sheet” in “sheet cake” may have evolved from the word “sheath”, since pouring frosting over a cake is sometimes referred to as “sheathing” the cake. The “Texas” part of the cake’s name is equally puzzling, since chocolate sheet cakes had been popular in the U.S., especially in the south, for at least a decade by the time Texas sheet cake got its name. Some believe that the large, flat pan the cake is baked in has something to do with the name, since “everything’s bigger in Texas.” However, it’s likely that the name came about because one of the first official recipes for sheet cake was printed in a Texas newspaper.
 
Before then, the cake had gone by many names, including “buttermilk brownies”, since early recipes usually called for buttermilk. But its most common nickname was “funeral cake.” Because sheet cake is so easy to make on short notice and can serve many people at once, it was a natural fit for funeral receptions and gained a reputation as the go-to dish to feed mourners. Some also called it by the more cheerful nickname of “church lady cake.” Whatever you call it, there’s no doubt that Texas sheet cake is as easy to eat as it is to make.

 
[Image description: Square pieces of Texas sheet cake stacked on a plate.] Credit & copyright: RitaE, Pixabay

When you think of drinks made with yeast, you might think wine, beer or whiskey. Now, you can add milk to the list. Commercial enterprises based around producing milk proteins with yeast may soon be bringing their products to a store near you. While yeast-made dairy has been in the works for years, a California-based company named Perfect Day is now courting large food manufacturers like General Mills. And it’s not just liquid milk they’re bringing to the table, but milk products like cheese, yogurt, and ice cream. Other companies are planning to release similar products, signaling that there may be a creamy gold rush for the technology.
 
Why would anyone choose milk made from yeast over good-old-fashioned cow milk? There are a lot of reasons. Environmentalists and animal rights groups have long criticized the conventional dairy industry for its greenhouse gas emissions and its treatment of dairy cows. Because this new technology uses single-celled fungi to produce milk proteins, cows are completely taken out of the equation. Those who have sensitive dietary needs regarding milk can look forward to milk that is lactose and cholesterol-free, and therefore easier to digest. The process for making the milk is fairly simple too. In fact, it’s similar to how many alcoholic beverages are made. The process is called precision fermentation. A specific yeast that has been made to create dairy proteins is first fed sugar in a warm, wet environment that is computer-monitored. The yeast ferments in sugar, then the dairy proteins it produces are separated and washed. Precision fermentation is also used to produce insulin and rennet, so it’s been around for quite a while. The result is identical to what is found in cow’s milk but without the aforementioned downsides, and it’s a much more convincing replacement than plant-based milk substitutes. Dairy we say more?

 
[Image description: A decanter and glass of milk against a black background] Credit & copyright: congerdesign, Pixabay, image not associated with Perfect Day or any other company.

Bears, oh my! A pair of college wrestlers made the news recently for their harrowing encounter with a grizzly bear. They were able to fend off the creature thanks to their quick thinking, but what is the average person supposed to do in a similar situation when they don’t have the benefit of collegiate athleticism? The National Park Service (NPS) in the U.S. actually offers pretty detailed advice on what unlucky hikers should do if they encounter one of these apex predators.
 
One of the main things to keep in mind is that hikers should avoid triggering a bear’s chase instinct. When threatened, some bears will perform a bluff charge. As the name implies, a bear charging at a person isn’t necessarily committing to attacking them. When a bear appears to be preparing to charge, the best thing to do is start talking to the bear in a calm voice while backing away. If the bear does a bluff charge anyway, it’s best to stand one’s ground. Running will often cause a bear to chase, making the situation much more dangerous.
 
If a bear charges and commits to the attack, advice changes depending on the type of bear. With black bears—which are smaller and less aggressive—the NPS recommends, “FIGHT BACK WITH EVERYTHING YOU HAVE! Do not play dead.” If it’s a brown bear or a grizzly, it’s best to play dead. That’s exactly what Brady Lowry did when he and his friend, Kendell Cummings, ran across a female grizzly. Lowry didn’t have time to run before being struck by the bear, while Cummings got about 30 yards away before turning back to help his friend. But even two college wrestlers in peak condition are no match for an angry grizzly, and the two barely escaped with their lives. Cummings’s decision to help his friend diverted the bear’s attention, but left him with ghastly injuries along his skull, face, arms and legs. Based on his account, it appears that the bear lost interest after he was too wounded and exhausted to run or fight back. His actions may well have saved his friend’s life. Maybe the best defense in a bear attack is a friend who has your back.

 
[Image description: A grizzly bear walking in the woods.] Credit & copyright: ArthurTopham, Pixabay