Curio Cabinet / Daily Curio
-
FREEOutdoors Daily Curio #2839Free1 CQ
One way to make waves online is by sailing through them in real life. Cole Brauer, recently became the first American woman to race solo around the world without stopping, and she did it while sharing the ups and downs of her journey with her online followers. The Global Solo Challenge is one of the toughest races in the world. Competitors sail 30,000 miles in the open ocean, circumnavigating the globe in a single, non-stop voyage. Sailing is difficult enough with a full crew, but true to its name, the race forces competitors to manage their sailboats on their own from start to finish. The race takes months to complete, during which time the competitors are completely alone. It’s no wonder that few people ever attempt the brutal journey. Indeed, when the race began last year on October 29, there were only 16 sailors at the starting line, and several of them dropped out before completing the race. Brauer wasn’t one of them—she came in second place after 130 days of sailing solo. She was the only woman in the race this year and the youngest competitor in the line-up. Now, she is one of just 186 people to have circumnavigated the globe solo. Her success might have something to do with how she spent her downtime. In order to stave off boredom and inspire others, Brauer maintained an active presence on Instagram throughout journey, where she shared her daily successes, struggles, and frustrations. Some of these updates involved her explaining day-to-day chores, while others exposed her audience to the hazards of solo sailing. In one post, she shared footage of her breaking her ribs while going through a rough patch of water. Another showed her self-administering an IV under the remote guidance of medical experts. Through it all, Brauer’s 450,000 followers had a chance to witness the best and worst that solo sailing has to offer. It’s surely hard to feel alone at sea with so many people cheering you on.
[Image description: A toy boat sitting on an atlas near the words “Indian Ocean.”] Credit & copyright: Lara Jameson, PexelsOne way to make waves online is by sailing through them in real life. Cole Brauer, recently became the first American woman to race solo around the world without stopping, and she did it while sharing the ups and downs of her journey with her online followers. The Global Solo Challenge is one of the toughest races in the world. Competitors sail 30,000 miles in the open ocean, circumnavigating the globe in a single, non-stop voyage. Sailing is difficult enough with a full crew, but true to its name, the race forces competitors to manage their sailboats on their own from start to finish. The race takes months to complete, during which time the competitors are completely alone. It’s no wonder that few people ever attempt the brutal journey. Indeed, when the race began last year on October 29, there were only 16 sailors at the starting line, and several of them dropped out before completing the race. Brauer wasn’t one of them—she came in second place after 130 days of sailing solo. She was the only woman in the race this year and the youngest competitor in the line-up. Now, she is one of just 186 people to have circumnavigated the globe solo. Her success might have something to do with how she spent her downtime. In order to stave off boredom and inspire others, Brauer maintained an active presence on Instagram throughout journey, where she shared her daily successes, struggles, and frustrations. Some of these updates involved her explaining day-to-day chores, while others exposed her audience to the hazards of solo sailing. In one post, she shared footage of her breaking her ribs while going through a rough patch of water. Another showed her self-administering an IV under the remote guidance of medical experts. Through it all, Brauer’s 450,000 followers had a chance to witness the best and worst that solo sailing has to offer. It’s surely hard to feel alone at sea with so many people cheering you on.
[Image description: A toy boat sitting on an atlas near the words “Indian Ocean.”] Credit & copyright: Lara Jameson, Pexels -
FREEMixology Daily CurioFree1 CQ
This is one smooth sip. While there are plenty of popular coffee-based beverages out there, only one had the auspicious honor of being depicted in a Google Doodle on On March 11: the flat white. This drink is so beloved that at least two countries emphatically claim to have invented it, yet it only became popular in the U.S. a few, short years ago.
A flat white contains about one and a half fluid ounces of espresso and a whopping four fluid ounces of steamed milk. What sets the drink apart is the thin layer of microfoam that tops it, which should be no more than .25 inches thick. While a casual coffee drinker might not be able to distinguish a flat white from any other latte at first glance (especially since flat whites also regularly feature latte art) coffee connoisseurs will know. The difference is certainly apparent after the first sip, as a flat white’s thin layer of foam, with its smaller-than-latte-sized bubbles, creates a smoother, more velvety texture. Not to mention that a flat white packs an extra caffeine punch compared to most lattes thanks to its double-shot of espresso.
So, where does the flat white come from? It depends who you ask. Australia and New Zealand, two countries that are already friendly rivals when it comes to sports and culture, both claim to have invented the flat white. Many Australians believe that it originated in Melbourne, a city famous for its cafes and coffee shops, some time in the late 1970s or early 1980s. However, Kiwis tend to believe that the flat white hails from Wellington, New Zealand, where a barista accidentally made a cappuccino with low-fat, non-frothing milk and gave it a new name to cover his mistake. To further complicate matters, some food historians believe that the drink actually originated in England, in the 1950s. The truth is, we’ll probably never know for sure.
We can pinpoint when the drink’s popularity exploded in the U.S., though: January 6, 2015, when coffee giant Starbucks introduced the flat white at their stores. The drink was popular enough that it remains on Starbucks’ menu to this day, and plenty of independent, American coffee shops now serve it as well. Whether invented by the Brits, Aussies, or Kiwis, the flat white is a silky treat that’s enjoyable no matter where it’s drunk.
[Image description: A white mug filled with a coffee beverage known as a flat white with swirls on top.] Credit & copyright: eduardovieiraphoto, PixabayThis is one smooth sip. While there are plenty of popular coffee-based beverages out there, only one had the auspicious honor of being depicted in a Google Doodle on On March 11: the flat white. This drink is so beloved that at least two countries emphatically claim to have invented it, yet it only became popular in the U.S. a few, short years ago.
A flat white contains about one and a half fluid ounces of espresso and a whopping four fluid ounces of steamed milk. What sets the drink apart is the thin layer of microfoam that tops it, which should be no more than .25 inches thick. While a casual coffee drinker might not be able to distinguish a flat white from any other latte at first glance (especially since flat whites also regularly feature latte art) coffee connoisseurs will know. The difference is certainly apparent after the first sip, as a flat white’s thin layer of foam, with its smaller-than-latte-sized bubbles, creates a smoother, more velvety texture. Not to mention that a flat white packs an extra caffeine punch compared to most lattes thanks to its double-shot of espresso.
So, where does the flat white come from? It depends who you ask. Australia and New Zealand, two countries that are already friendly rivals when it comes to sports and culture, both claim to have invented the flat white. Many Australians believe that it originated in Melbourne, a city famous for its cafes and coffee shops, some time in the late 1970s or early 1980s. However, Kiwis tend to believe that the flat white hails from Wellington, New Zealand, where a barista accidentally made a cappuccino with low-fat, non-frothing milk and gave it a new name to cover his mistake. To further complicate matters, some food historians believe that the drink actually originated in England, in the 1950s. The truth is, we’ll probably never know for sure.
We can pinpoint when the drink’s popularity exploded in the U.S., though: January 6, 2015, when coffee giant Starbucks introduced the flat white at their stores. The drink was popular enough that it remains on Starbucks’ menu to this day, and plenty of independent, American coffee shops now serve it as well. Whether invented by the Brits, Aussies, or Kiwis, the flat white is a silky treat that’s enjoyable no matter where it’s drunk.
[Image description: A white mug filled with a coffee beverage known as a flat white with swirls on top.] Credit & copyright: eduardovieiraphoto, Pixabay -
FREERelationships Daily Curio #2838Free1 CQ
It's a sad time for New York's bird lovers. Flaco, the owl who won the hearts of New Yorkers after escaping from his zoo enclosure in 2023, recently passed away. Now, birdwatchers around the world are paying their respects. Born at a bird park in North Carolina, Flaco was brought to New York's Central Park Zoo as a fledgling, where he lived for around 13 years. However, on February 2 of 2023, unidentified vandals broke Flaco’s enclosure, allowing him to escape. Zoo staff were concerned about Flaco’s ability to survive outside his enclosure, but the resourceful owl proved to be a capable hunter. After several weeks of failed attempts, the staff ceased their efforts to recapture him, making Flaco an officially free bird. They did, however, continue to track his sightings so that he could be rescued if he showed signs of distress or injury. Flaco quickly endeared himself to city residents, becoming a prominent fixture in the park. He brought delight by perching near apartment windows and staring at the residents within. Naturally, he was a darling of New York City’s prominent birdwatching community. Flaco was the only known Eurasian Eagle-owl living wild in North America. True to his lineage, the owl possessed an impressive six-foot wingspan, which he liked to show off to passersby. Tragically, Flaco met the same fate that befalls many birds in cities when he flew into a glass skyscraper window. Many birds have difficulty seeing glass. Rather, they see the clear material as harmless, empty air, which can lead to catastrophic collisions. After his death, admirers from around the world began paying tribute to Flaco online, while New Yorkers left heaps of flowers in Central Park. On March 3, a crowd of several hundred people turned up at an official memorial for the bird. Reportedly, there is now talk of erecting a statue of Flaco in Central Park. This beloved bird certainly deserves a permanent perch.
[Image description: A Eurasian Eagle-owl with one eye closed.] Credit & copyright: Tedmek, Wikimedia Commons. The copyright holder of this work has dedicated it to the Public Domain worldwide.It's a sad time for New York's bird lovers. Flaco, the owl who won the hearts of New Yorkers after escaping from his zoo enclosure in 2023, recently passed away. Now, birdwatchers around the world are paying their respects. Born at a bird park in North Carolina, Flaco was brought to New York's Central Park Zoo as a fledgling, where he lived for around 13 years. However, on February 2 of 2023, unidentified vandals broke Flaco’s enclosure, allowing him to escape. Zoo staff were concerned about Flaco’s ability to survive outside his enclosure, but the resourceful owl proved to be a capable hunter. After several weeks of failed attempts, the staff ceased their efforts to recapture him, making Flaco an officially free bird. They did, however, continue to track his sightings so that he could be rescued if he showed signs of distress or injury. Flaco quickly endeared himself to city residents, becoming a prominent fixture in the park. He brought delight by perching near apartment windows and staring at the residents within. Naturally, he was a darling of New York City’s prominent birdwatching community. Flaco was the only known Eurasian Eagle-owl living wild in North America. True to his lineage, the owl possessed an impressive six-foot wingspan, which he liked to show off to passersby. Tragically, Flaco met the same fate that befalls many birds in cities when he flew into a glass skyscraper window. Many birds have difficulty seeing glass. Rather, they see the clear material as harmless, empty air, which can lead to catastrophic collisions. After his death, admirers from around the world began paying tribute to Flaco online, while New Yorkers left heaps of flowers in Central Park. On March 3, a crowd of several hundred people turned up at an official memorial for the bird. Reportedly, there is now talk of erecting a statue of Flaco in Central Park. This beloved bird certainly deserves a permanent perch.
[Image description: A Eurasian Eagle-owl with one eye closed.] Credit & copyright: Tedmek, Wikimedia Commons. The copyright holder of this work has dedicated it to the Public Domain worldwide. -
FREEScience Daily Curio #2837Free1 CQ
It’s no secret that wasabi goes well with sushi, but scientists have discovered that it goes well with papyrus too! A staple in Japanese cuisine, the spicy green sauce is proving to be an excellent tool for preserving ancient artifacts made of papyrus, which can be easily damaged during normal conservation processes. Papyrus is a paper-like material made by pounding the pith of papyrus plants. Thousands of years ago, it was used to make everything from scrolls to sails, but relatively few of these once-common artifacts have survived into modern times. For museums and other institutions that store papyrus items, one of the greatest threats is fungus. Papyrus, after all, is made from plant matter, which becomes more and more vulnerable to fungus as it deteriorates. To make things even more challenging, many of these artifacts are covered with natural paints and dyes that are also deteriorating. Up until now, fungal infections were basically a death sentence for papyrus artifacts, since anything that could remove the fungus could also damage the papyrus or the dyes on it.
That’s where wasabi comes in. Researcher Hanadi Saada and her colleagues at the Grand Egyptian Museum in Egypt decided to examine the potential preservationist proclivities of the sauce due to its inherent chemical properties. True wasabi is made from a plant in the mustard family, and it’s rarely found outside of Japan. Instead, most wasabi consumed worldwide is made of horseradish with green coloring. That’s because the true wasabi plant is extremely difficult to grow. Native to Japan, Korea, and parts of Russia, the plant favors moving water and cold climates in very particular soil conditions. Yet, the plant's chemical makeup naturally repels fungus. Saada experimented by creating a modern papyrus "artifact" painted with natural dyes. They then exposed it to fungus and left it near a clump of wasabi powder mixed with water that had been formed into a “dumpling.” According to Saada, the vapors that emanated from the wasabi disinfected the papyrus without damaging its surface or the paint. Now, researchers are looking into testing wasabi’s disinfectant powers on other materials, and they hope it will prove equally harmless in those tests. Just don’t expect it to be as gentle to your tongue.
[Image description: A dark plate smeared with green wasabi, with chopsticks and sushi partially visible.] Credit & copyright: Cath Smith, UnsplashIt’s no secret that wasabi goes well with sushi, but scientists have discovered that it goes well with papyrus too! A staple in Japanese cuisine, the spicy green sauce is proving to be an excellent tool for preserving ancient artifacts made of papyrus, which can be easily damaged during normal conservation processes. Papyrus is a paper-like material made by pounding the pith of papyrus plants. Thousands of years ago, it was used to make everything from scrolls to sails, but relatively few of these once-common artifacts have survived into modern times. For museums and other institutions that store papyrus items, one of the greatest threats is fungus. Papyrus, after all, is made from plant matter, which becomes more and more vulnerable to fungus as it deteriorates. To make things even more challenging, many of these artifacts are covered with natural paints and dyes that are also deteriorating. Up until now, fungal infections were basically a death sentence for papyrus artifacts, since anything that could remove the fungus could also damage the papyrus or the dyes on it.
That’s where wasabi comes in. Researcher Hanadi Saada and her colleagues at the Grand Egyptian Museum in Egypt decided to examine the potential preservationist proclivities of the sauce due to its inherent chemical properties. True wasabi is made from a plant in the mustard family, and it’s rarely found outside of Japan. Instead, most wasabi consumed worldwide is made of horseradish with green coloring. That’s because the true wasabi plant is extremely difficult to grow. Native to Japan, Korea, and parts of Russia, the plant favors moving water and cold climates in very particular soil conditions. Yet, the plant's chemical makeup naturally repels fungus. Saada experimented by creating a modern papyrus "artifact" painted with natural dyes. They then exposed it to fungus and left it near a clump of wasabi powder mixed with water that had been formed into a “dumpling.” According to Saada, the vapors that emanated from the wasabi disinfected the papyrus without damaging its surface or the paint. Now, researchers are looking into testing wasabi’s disinfectant powers on other materials, and they hope it will prove equally harmless in those tests. Just don’t expect it to be as gentle to your tongue.
[Image description: A dark plate smeared with green wasabi, with chopsticks and sushi partially visible.] Credit & copyright: Cath Smith, Unsplash -
FREEMind + Body Daily Curio #2836Free1 CQ
Won’t someone think of the mudbugs? Crawfish lovers in Louisiana and across the world are worried about the crustaceans after Governor Jeff Landry issued a Disaster Declaration regarding the state’s aquaculture industry. A smaller, freshwater cousin of the lobster, crawfish are a staple ingredient in Louisiana’s signature Cajun and Creole cuisines. Their tail meat is used for everything from gumbo to étouffée, or diners can delight in eating crawfish by hand. They’re also a common sight at all-you-can eat buffets in the U.S. and have become an in-demand export to China. In all, the crawfish industry contributes up to $500 million a year to the state’s economy and the state’s 365,000 acres of crawfish farms produce around 200 million pounds of the perennial Bayou favorite, but unfortunately, the industry is in shambles right now. First, 2023 was an uncommonly dry year in what is the wettest state in the U.S. Combined with unusually high temperatures, the weather wreaked havoc on crawfish farms, which rely on an abundance of water to raise their stock. If that weren’t enough, many of the farms were affected by the saltwater intrusion in the Mississippi river, which supplies much of the state’s freshwater. Crawfish might look like their sea-dwelling cousins, but they don’t thrive in saline conditions. And if all that wasn’t bad enough, an unexpected freeze earlier this year killed off much of the crawfish that remained. These factors have combined to form a devastating combo, and the crawfish industry is expected to suffer a loss of around $140 million. It’s already affecting consumers in Louisiana and elsewhere, with crawfish selling for upwards of $12 a pound when they usually go for as low as $3 a pound. Even if 2024 is kinder to the industry, it will be a while until prices and the economic output stabilize. Crawfish take two years to grow to harvest size, so last year’s poor growing conditions mean that the crustaceans will remain scarce for at least the next several years. What a crummy time to be a crawfish connoisseur.
[Image description: A plate of cooked crawfish.] Credit & copyright: Dinielle De Veyra, PexelsWon’t someone think of the mudbugs? Crawfish lovers in Louisiana and across the world are worried about the crustaceans after Governor Jeff Landry issued a Disaster Declaration regarding the state’s aquaculture industry. A smaller, freshwater cousin of the lobster, crawfish are a staple ingredient in Louisiana’s signature Cajun and Creole cuisines. Their tail meat is used for everything from gumbo to étouffée, or diners can delight in eating crawfish by hand. They’re also a common sight at all-you-can eat buffets in the U.S. and have become an in-demand export to China. In all, the crawfish industry contributes up to $500 million a year to the state’s economy and the state’s 365,000 acres of crawfish farms produce around 200 million pounds of the perennial Bayou favorite, but unfortunately, the industry is in shambles right now. First, 2023 was an uncommonly dry year in what is the wettest state in the U.S. Combined with unusually high temperatures, the weather wreaked havoc on crawfish farms, which rely on an abundance of water to raise their stock. If that weren’t enough, many of the farms were affected by the saltwater intrusion in the Mississippi river, which supplies much of the state’s freshwater. Crawfish might look like their sea-dwelling cousins, but they don’t thrive in saline conditions. And if all that wasn’t bad enough, an unexpected freeze earlier this year killed off much of the crawfish that remained. These factors have combined to form a devastating combo, and the crawfish industry is expected to suffer a loss of around $140 million. It’s already affecting consumers in Louisiana and elsewhere, with crawfish selling for upwards of $12 a pound when they usually go for as low as $3 a pound. Even if 2024 is kinder to the industry, it will be a while until prices and the economic output stabilize. Crawfish take two years to grow to harvest size, so last year’s poor growing conditions mean that the crustaceans will remain scarce for at least the next several years. What a crummy time to be a crawfish connoisseur.
[Image description: A plate of cooked crawfish.] Credit & copyright: Dinielle De Veyra, Pexels -
FREEScience Daily Curio #2835Free1 CQ
What’s in a name? Everything, when it comes to science. That’s why there’s a bit of a shake-up in the scientific community after geologists rejected the label of “Anthropocene” for our current epoch. “Anthropo” means “human” in Greek, and the name is meant to describe how human activity has left an indelible mark on the natural world, but geologists at the Subcommission on Quaternary Stratigraphy (SQS) don’t agree that it’s an apt moniker. The SQS is a part of the International Union of Geological Sciences, and its members are responsible for setting the standard geological time scale. 12 members voted against the Anthropocene title, with only four voting in favor. There were also two abstentions. The Anthropocene Working Group (AWG), which proposed the name last year, was reportedly shocked by the SQS’s decision. The AWG’s argument is that human activity created a chronological delineation when nuclear weapons spread radioactive fallout across the plant, leaving a permanent mark on the geological record. One member of the group, Francine McCarthy, told The Washington Post, “We’ve provided ample evidence that the rate at which humans have an impact on the planet has increased dramatically. It’s hard to understand how anyone who looks at the science can say that there wasn’t a massive tipping point in the mid-20th century.” On the other hand, the scientists at SQS say that the AWG’s definition of Anthropocene is too narrow and fails to take into account the other ways that humans have impacted the environment, including industrialization and agriculture. If the AWG’s proposal had been accepted, it would have set the beginning of the Anthropocene in 1952, when the fallout from nuclear weapons were first measured. For now, the current epoch remains the Holocene, which began 11,700 years ago with the end of the last ice age. Here’s hoping there isn’t enough fallout from this disagreement to name an epoch after.
[Image description: Part of a globe against a dark background.] Credit & copyright: NastyaSensei, PexelsWhat’s in a name? Everything, when it comes to science. That’s why there’s a bit of a shake-up in the scientific community after geologists rejected the label of “Anthropocene” for our current epoch. “Anthropo” means “human” in Greek, and the name is meant to describe how human activity has left an indelible mark on the natural world, but geologists at the Subcommission on Quaternary Stratigraphy (SQS) don’t agree that it’s an apt moniker. The SQS is a part of the International Union of Geological Sciences, and its members are responsible for setting the standard geological time scale. 12 members voted against the Anthropocene title, with only four voting in favor. There were also two abstentions. The Anthropocene Working Group (AWG), which proposed the name last year, was reportedly shocked by the SQS’s decision. The AWG’s argument is that human activity created a chronological delineation when nuclear weapons spread radioactive fallout across the plant, leaving a permanent mark on the geological record. One member of the group, Francine McCarthy, told The Washington Post, “We’ve provided ample evidence that the rate at which humans have an impact on the planet has increased dramatically. It’s hard to understand how anyone who looks at the science can say that there wasn’t a massive tipping point in the mid-20th century.” On the other hand, the scientists at SQS say that the AWG’s definition of Anthropocene is too narrow and fails to take into account the other ways that humans have impacted the environment, including industrialization and agriculture. If the AWG’s proposal had been accepted, it would have set the beginning of the Anthropocene in 1952, when the fallout from nuclear weapons were first measured. For now, the current epoch remains the Holocene, which began 11,700 years ago with the end of the last ice age. Here’s hoping there isn’t enough fallout from this disagreement to name an epoch after.
[Image description: Part of a globe against a dark background.] Credit & copyright: NastyaSensei, Pexels -
FREEMind + Body Daily CurioFree1 CQ
The simple things in life are the tastiest. At least, that’s the case when it comes to one of Italy’s most famous soups: pasta e fagioli. In English, the soup’s name means “pasta and beans”, as these two, simple ingredients make up the majority of the soup’s flavor. This easy-to-make, vegetarian dish has been around for centuries, and as such has an impressive array of beloved regional variations.
Pasta e fagioli is made with very few ingredients, though pasta and beans are always required. Any type of pasta can be used, although ditalini pasta, which is shaped like small tubes, is one of the most popular kinds, as is maltagliati, which is flat and rectangular. Elbow macaroni is often used in American variations. As for the beans, borlotti or cannellini beans are the most popular choices. The soup’s broth can be red or brown, depending on its ingredients, which often include olive oil, minced vegetables like onion, celery and carrots, and seasoning like garlic. Variations with red broth include either tomato paste or tomatoes that have been diced and stewed.
Not only is pasta e fagioli is one of the most popular soups in Italy, it can be ordered at Italian restaurants the world over…yet its origins are mysterious. It was likely created by home cooks centuries ago, with the first recorded recipe for a similar Italian soup appearing in 1837’s La Cucina Teorico-Pratica by Ippolito Cavalcanti. This recipe was called “pasta fasule”, a name derived in Naples, leading some to believe that Neopolitans are responsible for the soup’s creation.
Wherever it came from, there’s no shortage of variations on the original recipe. Some include minced onions, others employ herbs like rosemary, but some of the most contentious contain meat. One of the most famous forms of pasta e fagioli is the American variation, originally brought to the country by Italian immigrants in New York City, known as “pasta fazool.” In true American fashion, it’s loaded with both meat (usually in the form of Italian sausage) and cheese–usually grated parmesan. There’s no denying that it’s delicious…though, of course, it’s not nearly as healthy as the original.
[Image description: A mesh bag of bowtie pasta and a mesh bag of dry beans on a wooden table.] Credit & copyright: Pavel Danilyuk, PexelsThe simple things in life are the tastiest. At least, that’s the case when it comes to one of Italy’s most famous soups: pasta e fagioli. In English, the soup’s name means “pasta and beans”, as these two, simple ingredients make up the majority of the soup’s flavor. This easy-to-make, vegetarian dish has been around for centuries, and as such has an impressive array of beloved regional variations.
Pasta e fagioli is made with very few ingredients, though pasta and beans are always required. Any type of pasta can be used, although ditalini pasta, which is shaped like small tubes, is one of the most popular kinds, as is maltagliati, which is flat and rectangular. Elbow macaroni is often used in American variations. As for the beans, borlotti or cannellini beans are the most popular choices. The soup’s broth can be red or brown, depending on its ingredients, which often include olive oil, minced vegetables like onion, celery and carrots, and seasoning like garlic. Variations with red broth include either tomato paste or tomatoes that have been diced and stewed.
Not only is pasta e fagioli is one of the most popular soups in Italy, it can be ordered at Italian restaurants the world over…yet its origins are mysterious. It was likely created by home cooks centuries ago, with the first recorded recipe for a similar Italian soup appearing in 1837’s La Cucina Teorico-Pratica by Ippolito Cavalcanti. This recipe was called “pasta fasule”, a name derived in Naples, leading some to believe that Neopolitans are responsible for the soup’s creation.
Wherever it came from, there’s no shortage of variations on the original recipe. Some include minced onions, others employ herbs like rosemary, but some of the most contentious contain meat. One of the most famous forms of pasta e fagioli is the American variation, originally brought to the country by Italian immigrants in New York City, known as “pasta fazool.” In true American fashion, it’s loaded with both meat (usually in the form of Italian sausage) and cheese–usually grated parmesan. There’s no denying that it’s delicious…though, of course, it’s not nearly as healthy as the original.
[Image description: A mesh bag of bowtie pasta and a mesh bag of dry beans on a wooden table.] Credit & copyright: Pavel Danilyuk, Pexels -
FREEScience Daily Curio #2834Free1 CQ
Anybody have some duct tape? The International Space Station (ISS) just received some new visitors, but it’s still getting lighter thanks to a leak that’s letting out around two pounds of air per day. NASA SpaceX's Crew-8 mission, which consists of one Russian cosmonaut and three Americans, left for the ISS last Saturday despite the leak, and while that may sound terrifying to us non-astronauts, officials have stated that the crew is not at serious risk. The ISS, as its name implies, is made up of sections built by countries around the world, and the troublesome leak is located in the Zvezda Service Module from Russia. The module was added to the ISS in 2000, and contains life support systems and living quarters. Unfortunately, it has had a rocky history over the past few years. It first sprung a leak back in August 2020, but was quickly patched. The leak was detected again the following November before additional repairs were carried out. Then, just a few months later in January, another leak was found there. It seemed that things had gotten back on track in 2022 and 2023, but February 2024 has seen the persistent issue return in the form of a new leak. Luckily, the situation isn’t as dire as it might seem. The leak is occurring in a small area in the Zvezda module, and a hatch leading to it can be closed off from the rest of the station. Officials haven’t announced any plans for repairs yet, and anyone hoping for a speedy repair job might be left holding their breath. Since the beginning of the war in Ukraine, relations between Russia and the west have soured, and that has affected the extent of cooperation possible between NASA and Roscosmos, the Russian space agency. Who knows, maybe the leak will end up helping them clear the air.
[Image description: An image of a starry, blue and purple sky.] Credit & copyright: Hristo Fidanov, PexelsAnybody have some duct tape? The International Space Station (ISS) just received some new visitors, but it’s still getting lighter thanks to a leak that’s letting out around two pounds of air per day. NASA SpaceX's Crew-8 mission, which consists of one Russian cosmonaut and three Americans, left for the ISS last Saturday despite the leak, and while that may sound terrifying to us non-astronauts, officials have stated that the crew is not at serious risk. The ISS, as its name implies, is made up of sections built by countries around the world, and the troublesome leak is located in the Zvezda Service Module from Russia. The module was added to the ISS in 2000, and contains life support systems and living quarters. Unfortunately, it has had a rocky history over the past few years. It first sprung a leak back in August 2020, but was quickly patched. The leak was detected again the following November before additional repairs were carried out. Then, just a few months later in January, another leak was found there. It seemed that things had gotten back on track in 2022 and 2023, but February 2024 has seen the persistent issue return in the form of a new leak. Luckily, the situation isn’t as dire as it might seem. The leak is occurring in a small area in the Zvezda module, and a hatch leading to it can be closed off from the rest of the station. Officials haven’t announced any plans for repairs yet, and anyone hoping for a speedy repair job might be left holding their breath. Since the beginning of the war in Ukraine, relations between Russia and the west have soured, and that has affected the extent of cooperation possible between NASA and Roscosmos, the Russian space agency. Who knows, maybe the leak will end up helping them clear the air.
[Image description: An image of a starry, blue and purple sky.] Credit & copyright: Hristo Fidanov, Pexels -
FREEFitness Daily Curio #2833Free1 CQ
Happy Women’s History Month! Here’s some good news to kick things off: researchers have recently discovered that women may not have to exercise as extensively as men to reap the same physical benefits from that exercise. While past studies have shown that even just a few hours of exercise per week can significantly improve health, exactly how much varies from person to person. For a recently published study in the Journal of the American College of Cardiology, researchers pored over data that included lifestyle habits and medical histories of around 400,000 people collected between 1997 and 2017. On average, women who engaged in 2.5 hours of moderate exercise or 75 minutes of vigorous exercise per week reduced their overall risk of death by a whopping 24 percent. In comparison, men who exercised that amount only saw a reduction of 15 percent. When men engaged in five hours of vigorous exercise, that number only went up to 18 percent, while women saw a similar increase with only 2.5 hours of vigorous exercise.
Researchers weren’t able to figure out exactly why women seem to reap more exercise benefits, but they did mention some possibilities. Men tend to have proportionately larger hearts, thicker muscle fibers, and more lean body mass to start with than women do, meaning that they have to work relatively harder to make further gains due to diminishing returns. On the other hand, women tend to gain relatively more muscle mass and strength while exercising the same amount as men since they have a lower baseline amount of lean body mass to start with. There may be other factors at play though, as the researchers noted that they didn’t account for certain lifestyle factors like tobacco and alcohol use. One thing’s for sure, though: with exercise, a little can go a long way.
[Image description: A pair of purple dumbbells.] Credit & copyright: Karolina Grabowska, PexelsHappy Women’s History Month! Here’s some good news to kick things off: researchers have recently discovered that women may not have to exercise as extensively as men to reap the same physical benefits from that exercise. While past studies have shown that even just a few hours of exercise per week can significantly improve health, exactly how much varies from person to person. For a recently published study in the Journal of the American College of Cardiology, researchers pored over data that included lifestyle habits and medical histories of around 400,000 people collected between 1997 and 2017. On average, women who engaged in 2.5 hours of moderate exercise or 75 minutes of vigorous exercise per week reduced their overall risk of death by a whopping 24 percent. In comparison, men who exercised that amount only saw a reduction of 15 percent. When men engaged in five hours of vigorous exercise, that number only went up to 18 percent, while women saw a similar increase with only 2.5 hours of vigorous exercise.
Researchers weren’t able to figure out exactly why women seem to reap more exercise benefits, but they did mention some possibilities. Men tend to have proportionately larger hearts, thicker muscle fibers, and more lean body mass to start with than women do, meaning that they have to work relatively harder to make further gains due to diminishing returns. On the other hand, women tend to gain relatively more muscle mass and strength while exercising the same amount as men since they have a lower baseline amount of lean body mass to start with. There may be other factors at play though, as the researchers noted that they didn’t account for certain lifestyle factors like tobacco and alcohol use. One thing’s for sure, though: with exercise, a little can go a long way.
[Image description: A pair of purple dumbbells.] Credit & copyright: Karolina Grabowska, Pexels -
FREEEngineering Daily Curio #2822Free1 CQ
When it comes to snakes, their bite is definitely worse than their bark, especially when they’re venomous. But now, scientists may be on the brink of creating a universal antivenom to help snakebite victims. Currently, when someone gets bitten by a venomous snake, they have to be given antivenom that’s specific to whatever species bit them. This can prove challenging since victims aren’t always able to confidently identify the snake, if they’re able to relay any information at all. The current treatment model also demands that medical facilities have ready access to a variety of antivenoms, which is a tall ask since antivenom is produced in small quantities compared to most other types of medication. Producing antivenom is difficult, too. Living snakes must be kept in captivity to harvest their venom, adding to the complexity, danger, and cost of the process. Every year, around 100,000 people lose their lives because they aren’t able to get proper treatment for snakebites.
Fortunately, scientists at the Scripps Research Institute in La Jolla, California, are closer than ever to creating a universal antivenom. For now, their antivenom only works on snakes in the Elapidae family, but that includes some of the most deadly species, like cobras, kraits, and mambas. The scientists found that these snakes all use toxins that contain 3FTx proteins, which causes paralysis and death. After identifying the protein, they set out to find an antibody that works to neutralize it. They did this by exposing a variety of mammalian cells to the toxin in a lab. Out of around 3,800 possible antibodies, they found just one: 95Mat5. Antibody 95Mat5 is effective against all venoms found in the Elapidae family, so the next, logical step is to go through a similar process for the Viperidae family, to which all vipers belong. The hope is that the antibodies could then be combined into a single cocktail, simplifying the process of snakebite treatment. Antivenom with the right antibodies makes for the right antidote.
[Image description: An Egyptian cobra curled up.] Credit & copyright: Ltshears, Wikimedia Commons. The copyright holder of this work has released this work into the public domain. This applies worldwide.When it comes to snakes, their bite is definitely worse than their bark, especially when they’re venomous. But now, scientists may be on the brink of creating a universal antivenom to help snakebite victims. Currently, when someone gets bitten by a venomous snake, they have to be given antivenom that’s specific to whatever species bit them. This can prove challenging since victims aren’t always able to confidently identify the snake, if they’re able to relay any information at all. The current treatment model also demands that medical facilities have ready access to a variety of antivenoms, which is a tall ask since antivenom is produced in small quantities compared to most other types of medication. Producing antivenom is difficult, too. Living snakes must be kept in captivity to harvest their venom, adding to the complexity, danger, and cost of the process. Every year, around 100,000 people lose their lives because they aren’t able to get proper treatment for snakebites.
Fortunately, scientists at the Scripps Research Institute in La Jolla, California, are closer than ever to creating a universal antivenom. For now, their antivenom only works on snakes in the Elapidae family, but that includes some of the most deadly species, like cobras, kraits, and mambas. The scientists found that these snakes all use toxins that contain 3FTx proteins, which causes paralysis and death. After identifying the protein, they set out to find an antibody that works to neutralize it. They did this by exposing a variety of mammalian cells to the toxin in a lab. Out of around 3,800 possible antibodies, they found just one: 95Mat5. Antibody 95Mat5 is effective against all venoms found in the Elapidae family, so the next, logical step is to go through a similar process for the Viperidae family, to which all vipers belong. The hope is that the antibodies could then be combined into a single cocktail, simplifying the process of snakebite treatment. Antivenom with the right antibodies makes for the right antidote.
[Image description: An Egyptian cobra curled up.] Credit & copyright: Ltshears, Wikimedia Commons. The copyright holder of this work has released this work into the public domain. This applies worldwide. -
FREEArchitecture Daily Curio #2821Free1 CQ
Who are you calling birdbrained? Some European cities like Rotterdam in the Netherlands and Antwerp in Belgium have installed anti-bird spikes to keep avian residents off of certain trees and structures. Recently, however, it was discovered that, rather than being intimidated by the hostile architecture, some birds have begun using the spikes for their own purposes. “Hostile architecture” refers to controversial structures like metal spikes and lopsided benches that are usually built to deter the homeless from sleeping in certain places. The practice has been criticized as an ineffective and inhumane tool, whether aimed at humans or animals, though it remains common. In some places, thin metal spikes have been placed on trees, fences, and roofs to keep birds from perching (and pooping) there. At a glance, spikes certainly seem like they’d keep birds at bay, but magpies and crows in Rotterdam and Antwerp have made a mockery of these hazards by dismantling spike strips for parts.
Crows and magpies aren’t your average city birds. Unlike pigeons or sparrows, they’re part of the family corvidae, which includes some of the smartest birds on the planet. Corvids, as they’re also known, have been recorded using tools. They’re even known for utilizing human inventions for their own benefit; as in crows use cars to crack nuts by deliberately placing them on roads. Recently, the corvids’ resourcefulness was noticed by researchers from the Naturalis Biodiversity Center and the Natural History Museum Rotterdam, who found nests made of anti-bird spike strips around the city. Their findings were recently published in the Dutch journal Deinsea. While it’s common to see bird nests made from unnatural materials, like plastic bags, bits of fabric, or even pointy objects like knitting needles, researchers say that this is different. In their paper, they noted that corvids were actually using the anti-bird spikes for their intended purpose, in a way. They were added to nests in order to keep predators away from the birds’ young. A surprisingly hospitable job for hostile architecture.
[Image description: A crow perched on a railing in a city.] Credit & copyright: Mike Bird, PexelsWho are you calling birdbrained? Some European cities like Rotterdam in the Netherlands and Antwerp in Belgium have installed anti-bird spikes to keep avian residents off of certain trees and structures. Recently, however, it was discovered that, rather than being intimidated by the hostile architecture, some birds have begun using the spikes for their own purposes. “Hostile architecture” refers to controversial structures like metal spikes and lopsided benches that are usually built to deter the homeless from sleeping in certain places. The practice has been criticized as an ineffective and inhumane tool, whether aimed at humans or animals, though it remains common. In some places, thin metal spikes have been placed on trees, fences, and roofs to keep birds from perching (and pooping) there. At a glance, spikes certainly seem like they’d keep birds at bay, but magpies and crows in Rotterdam and Antwerp have made a mockery of these hazards by dismantling spike strips for parts.
Crows and magpies aren’t your average city birds. Unlike pigeons or sparrows, they’re part of the family corvidae, which includes some of the smartest birds on the planet. Corvids, as they’re also known, have been recorded using tools. They’re even known for utilizing human inventions for their own benefit; as in crows use cars to crack nuts by deliberately placing them on roads. Recently, the corvids’ resourcefulness was noticed by researchers from the Naturalis Biodiversity Center and the Natural History Museum Rotterdam, who found nests made of anti-bird spike strips around the city. Their findings were recently published in the Dutch journal Deinsea. While it’s common to see bird nests made from unnatural materials, like plastic bags, bits of fabric, or even pointy objects like knitting needles, researchers say that this is different. In their paper, they noted that corvids were actually using the anti-bird spikes for their intended purpose, in a way. They were added to nests in order to keep predators away from the birds’ young. A surprisingly hospitable job for hostile architecture.
[Image description: A crow perched on a railing in a city.] Credit & copyright: Mike Bird, Pexels -
FREEMind + Body Daily CurioFree1 CQ
Flip ‘em low and stack ‘em high! Whether drenched in syrup, piled high with whipped cream, or covered in fruit, there’s no denying that pancakes are an iconic breakfast food. They’ve held that position for a surprisingly long time too. In fact, pancakes could very well date all the way back to prehistory.
Pancakes, also called flapjacks or hotcakes, are thin, round cakes made from a batter of baking powder, eggs, milk, and butter. Sometimes buttermilk is used in place of regular milk, and flavoring agents like cinnamon or vanilla extract can also be added to the batter. Pancakes are usually cooked in a frying pan, and are flipped throughout the cooking process. Some adventurous cooks like to toss their pancakes into the air while flipping them, while more timid pancake-makers stick to using spatulas.
Pancakes’ origins may lie in the Stone Age, around 30,000 years ago. Archaeologists believe that people from this time were already making flour by pounding plants like cattails into powder. When mixed with water and baked on rocks over fire, this flour may well have produced prehistoric pancakes.
Since then, pancakes have popped up in one form or another in just about every human civilization. Ancient Greeks made pancakes from wheat flour, olive oil, and curdled milk, then topped them with honey and ate them for breakfast. In ancient China, between 500 and 300 B.C.E., people ate pancakes made from a starchy grain called millet, though the first actual mention of the word “pancake” comes from Medieval Europe. Throughout history, pancakes have served as a cheap, easy-to-make hot meal for people of all social classes.
We may have the U.S. to thank for pancake’s traditional topping of maple syrup. In the 1800s, many Americans, especially those living in New England with easy access to maple trees, used maple syrup as their main sweetener. At the time, granulated sugar had to be imported from places like Cuba, which made it quite expensive. The first written record of maple syrup on pancakes comes from a recipe in 1845’s The HouseHousekeeper's Assistant, which was published in Boston. Today, some form of pancakes can be found in just about every country on earth. Of course, that was also true several thousand years ago…but they probably wouldn’t have been served with a fruit smiley-face back then.
[Image description: A stack of pancakes on a blue plate with whipped cream and berries on top. Syrup is being poured over them.] Credit & copyright: Sydney Troxell, PexelsFlip ‘em low and stack ‘em high! Whether drenched in syrup, piled high with whipped cream, or covered in fruit, there’s no denying that pancakes are an iconic breakfast food. They’ve held that position for a surprisingly long time too. In fact, pancakes could very well date all the way back to prehistory.
Pancakes, also called flapjacks or hotcakes, are thin, round cakes made from a batter of baking powder, eggs, milk, and butter. Sometimes buttermilk is used in place of regular milk, and flavoring agents like cinnamon or vanilla extract can also be added to the batter. Pancakes are usually cooked in a frying pan, and are flipped throughout the cooking process. Some adventurous cooks like to toss their pancakes into the air while flipping them, while more timid pancake-makers stick to using spatulas.
Pancakes’ origins may lie in the Stone Age, around 30,000 years ago. Archaeologists believe that people from this time were already making flour by pounding plants like cattails into powder. When mixed with water and baked on rocks over fire, this flour may well have produced prehistoric pancakes.
Since then, pancakes have popped up in one form or another in just about every human civilization. Ancient Greeks made pancakes from wheat flour, olive oil, and curdled milk, then topped them with honey and ate them for breakfast. In ancient China, between 500 and 300 B.C.E., people ate pancakes made from a starchy grain called millet, though the first actual mention of the word “pancake” comes from Medieval Europe. Throughout history, pancakes have served as a cheap, easy-to-make hot meal for people of all social classes.
We may have the U.S. to thank for pancake’s traditional topping of maple syrup. In the 1800s, many Americans, especially those living in New England with easy access to maple trees, used maple syrup as their main sweetener. At the time, granulated sugar had to be imported from places like Cuba, which made it quite expensive. The first written record of maple syrup on pancakes comes from a recipe in 1845’s The HouseHousekeeper's Assistant, which was published in Boston. Today, some form of pancakes can be found in just about every country on earth. Of course, that was also true several thousand years ago…but they probably wouldn’t have been served with a fruit smiley-face back then.
[Image description: A stack of pancakes on a blue plate with whipped cream and berries on top. Syrup is being poured over them.] Credit & copyright: Sydney Troxell, Pexels -
FREEMath Daily Curio #2820Free1 CQ
Happy leap day! This year, February gets an extra day at the end of the month, but next year there’ll be no February 29th at all. It might seem odd, but it’s a very old timekeeping method that helps keep our calendars in order. While different civilizations throughout history have kept track of days and years in different ways, there’s always been a thorn in their sides: the number of days in a year isn’t a whole number. One day has 24 hours, and there are 365.242190 days, meaning that at the end of a calendar year, there’s a little less than a quarter of a day left over. The ancient Egyptians, whose calendars were based on the solar cycle, knew about this extra time and added an extra month every now and then to make up for the missing days that accrued. Using a lunar calendar wasn’t much better, since that left 11 extra days at the end of the year. In ancient Rome, the job of assigning an extra day as needed fell on the consul, and when Julius Caesar turned the Roman Republic into an empire with himself at the helm, he took a page out of the Egyptian calendar and added an extra day at the end of February every four years. For a long time, this remained the standard of the aptly-named Julian calendar, but even this method faced a problem. It effectively added an extra quarter of a day, but as mentioned above, it should have been slightly less than a quarter of a day. This wasn’t considered too much of a problem until the Catholic Church realized that the discrepancy was causing Easter to drift further and further away from the Spring Equinox, which it was originally tied to. So, in the 16th century, Pope Gregory XIII commissioned the creation of a new system which was identical to the old one except for one small difference; centurial years that were not divisible by 400 were not to be counted as leap years. This more or less eliminated the discrepancy, and with some exceptions like Ethiopia (who have their own calendar system) and the lunar calendar (which is used for traditional purposes by many peoples), the “Gregorian Calendar” is the standard for most countries today. It might seem jerry-rigged, but it’s leaps and bounds better than nothing at all.
[Image description: A spiral-bound calendar that reads “February 29.”] Credit & copyright: Simple-aign, PixabayHappy leap day! This year, February gets an extra day at the end of the month, but next year there’ll be no February 29th at all. It might seem odd, but it’s a very old timekeeping method that helps keep our calendars in order. While different civilizations throughout history have kept track of days and years in different ways, there’s always been a thorn in their sides: the number of days in a year isn’t a whole number. One day has 24 hours, and there are 365.242190 days, meaning that at the end of a calendar year, there’s a little less than a quarter of a day left over. The ancient Egyptians, whose calendars were based on the solar cycle, knew about this extra time and added an extra month every now and then to make up for the missing days that accrued. Using a lunar calendar wasn’t much better, since that left 11 extra days at the end of the year. In ancient Rome, the job of assigning an extra day as needed fell on the consul, and when Julius Caesar turned the Roman Republic into an empire with himself at the helm, he took a page out of the Egyptian calendar and added an extra day at the end of February every four years. For a long time, this remained the standard of the aptly-named Julian calendar, but even this method faced a problem. It effectively added an extra quarter of a day, but as mentioned above, it should have been slightly less than a quarter of a day. This wasn’t considered too much of a problem until the Catholic Church realized that the discrepancy was causing Easter to drift further and further away from the Spring Equinox, which it was originally tied to. So, in the 16th century, Pope Gregory XIII commissioned the creation of a new system which was identical to the old one except for one small difference; centurial years that were not divisible by 400 were not to be counted as leap years. This more or less eliminated the discrepancy, and with some exceptions like Ethiopia (who have their own calendar system) and the lunar calendar (which is used for traditional purposes by many peoples), the “Gregorian Calendar” is the standard for most countries today. It might seem jerry-rigged, but it’s leaps and bounds better than nothing at all.
[Image description: A spiral-bound calendar that reads “February 29.”] Credit & copyright: Simple-aign, Pixabay -
FREEBiology Daily Curio #2819Free1 CQ
What in tar-tarnation? While it’s long been known that grapes can be deadly to dogs, veterinarians didn’t know exactly why until fairly recently. In a strange twist of fate, the mystery was solved by accident. Veterinarians made the connection thanks to a popular children’s craft—making “clay” from common kitchen ingredients. Veterinary researcher Colette Wegenast, who works at the Animal Animal Poison Control Center (APCC), heard about an APCC case in which a dog ingested homemade clay and started exhibiting the symptoms associated with grape toxicity in dogs—excessive thirst, vomiting, and azotemia, or excess nitrogen in the blood. Among other ingredients, homemade clay is made with cream of tartar, a common pantry item and a potassium salt of tartaric acid, which is found in abundance in grapes. Thus, the acid was identified as the main agent that makes grapes so unsafe for canines. In their bodies, the acid has a nephrotoxic, or kidney-damaging effect. For years, researchers puzzled over the fact that some dogs recovered quickly after eating grapes or raisins, while others suffered acute kidney failure that quickly turned fatal. Now, it’s thought that the different reactions have to do with differing levels of tartaric acid in individual bunches of grapes or packets of raisins. These variations happen due to how and where the fruits were grown and at what stage of ripeness they're picked. Aside from grapes, tartaric acid is also found in tamarinds and, to a lesser extent, in apples and bananas. Cream of tartar is also found in baking powder and some types of candies. It’s an important reminder that just because something is healthy or tasty for people, the same doesn’t always hold true for our canine companions. Some other common foods and ingredients that can be poisonous to dogs include onions, garlic, chocolate, and xylitol, an artificial sweetener commonly found in chewing gum, toothpastes, and even some brands of peanut butter. When it comes to man's best friend, it pays to stick mainly to meaty treats.
[Image description: A close-up photo of green and purple grapes.] Credit & copyright: NickyPe, PixabayWhat in tar-tarnation? While it’s long been known that grapes can be deadly to dogs, veterinarians didn’t know exactly why until fairly recently. In a strange twist of fate, the mystery was solved by accident. Veterinarians made the connection thanks to a popular children’s craft—making “clay” from common kitchen ingredients. Veterinary researcher Colette Wegenast, who works at the Animal Animal Poison Control Center (APCC), heard about an APCC case in which a dog ingested homemade clay and started exhibiting the symptoms associated with grape toxicity in dogs—excessive thirst, vomiting, and azotemia, or excess nitrogen in the blood. Among other ingredients, homemade clay is made with cream of tartar, a common pantry item and a potassium salt of tartaric acid, which is found in abundance in grapes. Thus, the acid was identified as the main agent that makes grapes so unsafe for canines. In their bodies, the acid has a nephrotoxic, or kidney-damaging effect. For years, researchers puzzled over the fact that some dogs recovered quickly after eating grapes or raisins, while others suffered acute kidney failure that quickly turned fatal. Now, it’s thought that the different reactions have to do with differing levels of tartaric acid in individual bunches of grapes or packets of raisins. These variations happen due to how and where the fruits were grown and at what stage of ripeness they're picked. Aside from grapes, tartaric acid is also found in tamarinds and, to a lesser extent, in apples and bananas. Cream of tartar is also found in baking powder and some types of candies. It’s an important reminder that just because something is healthy or tasty for people, the same doesn’t always hold true for our canine companions. Some other common foods and ingredients that can be poisonous to dogs include onions, garlic, chocolate, and xylitol, an artificial sweetener commonly found in chewing gum, toothpastes, and even some brands of peanut butter. When it comes to man's best friend, it pays to stick mainly to meaty treats.
[Image description: A close-up photo of green and purple grapes.] Credit & copyright: NickyPe, Pixabay -
FREEStyle Daily Curio #2818Free1 CQ
Some looks are simply timeless. A millennia-old lipstick recently unearthed in Iran proves that red lips have been desirable for much of human history. When the Halil river flooded in southeastern Iran back in 2001, its deluge unearthed long-buried artifacts that had remained underground in ancient graveyards. Among these artifacts was a small, ornately-decorated vial or tube made of chlorite containing small amounts of pigment. The container was stored at the Archaeological Museum of Jiroft for years until archaeologists recently got their hands on it to figure out its purpose and origin. The artifact was dated to be from between 1936 and 1687 B.C.E., likely produced by the Marḫaši civilization. Not much is known about the Marḫaši and it’s not clear exactly where they were located, but ancient Mesopotamian documents describe them as having lived somewhere in the Makran region of Chabahar, Iran.
The pigments discovered inside the tube appeared to be remarkably similar to modern-day lipstick. Chemical analyses revealed ingredients including hematite, manganite, braunite, galena, and anglesite. Of these, hematite was the primary ingredient and would have made for a deep red color. These were also mixed with an unspecified vegetable wax for easy application, the same purpose that wax serves in lipsticks today. Moreover, the distinct design of the container, which doesn’t resemble others from the same time period, suggests that make-up was produced by specialists who branded and marketed their products like companies do today. While the discovery is a testament to the longevity of a classic red-lipped look, the fact that ancient Iranians used make-up isn’t a completely new discovery. Aside from lipstick, they also favored black eyeliner made from charred plant matter called sormeh. Pigmented powders were also used to color cheeks and eyebrows. These ancient people probably wouldn’t look too out of place in a modern social media post.
[Image description: A digital illustration of red lipstick in a blue-and-gold case.] Credit & copyright: stux, PixabaySome looks are simply timeless. A millennia-old lipstick recently unearthed in Iran proves that red lips have been desirable for much of human history. When the Halil river flooded in southeastern Iran back in 2001, its deluge unearthed long-buried artifacts that had remained underground in ancient graveyards. Among these artifacts was a small, ornately-decorated vial or tube made of chlorite containing small amounts of pigment. The container was stored at the Archaeological Museum of Jiroft for years until archaeologists recently got their hands on it to figure out its purpose and origin. The artifact was dated to be from between 1936 and 1687 B.C.E., likely produced by the Marḫaši civilization. Not much is known about the Marḫaši and it’s not clear exactly where they were located, but ancient Mesopotamian documents describe them as having lived somewhere in the Makran region of Chabahar, Iran.
The pigments discovered inside the tube appeared to be remarkably similar to modern-day lipstick. Chemical analyses revealed ingredients including hematite, manganite, braunite, galena, and anglesite. Of these, hematite was the primary ingredient and would have made for a deep red color. These were also mixed with an unspecified vegetable wax for easy application, the same purpose that wax serves in lipsticks today. Moreover, the distinct design of the container, which doesn’t resemble others from the same time period, suggests that make-up was produced by specialists who branded and marketed their products like companies do today. While the discovery is a testament to the longevity of a classic red-lipped look, the fact that ancient Iranians used make-up isn’t a completely new discovery. Aside from lipstick, they also favored black eyeliner made from charred plant matter called sormeh. Pigmented powders were also used to color cheeks and eyebrows. These ancient people probably wouldn’t look too out of place in a modern social media post.
[Image description: A digital illustration of red lipstick in a blue-and-gold case.] Credit & copyright: stux, Pixabay -
FREEActing Daily Curio #2817Free1 CQ
Figaro, Figaro, Figaroooo… even if you’re not a fan of opera, chances are you know the tune to which this name is sung. But who exactly was this Figaro fellow? The name comes from a song in The Barber of Seville by Gioachino Rossini, which debuted this month in 1816 and is considered one of the greatest operas of all time. Yet, Figaro himself was a character long before this particular opera.
Figaro is actually a protagonist from a series of plays written by French playwright Pierre Beaumarchais, which form a trilogy: The Barber of Seville, The Marriage of Figaro and The Guilty Mother. The plays were considered sensational and somewhat controversial at the time as they contained thinly veiled criticisms and caricatures of French aristocrats. Over the course of the trilogy, Figaro, a barber-turned-valet, uses his wits to navigate farcical situations, and always manages to come out on top. In the first play, he helps Count Almaviva win over a lover, in the second he protects his own lover from the Count, and in the third, he protects the illegitimate children of the Count and his wife. If the title of the second installment sounds familiar, it’s because it was adapted into an opera by Mozart in 1786.
The Barber of Seville also had an opera adaptation prior to Rossini’s, with music by another composer named Giovanni Paisiello in 1782. Paisiello’s opera was extremely popular in its time, and Rossini actually had concerns about offending his predecessor and his fans. He was so worried that he even wrote a letter to Paisiello, clarifying that his intentions were not to overshadow the popular opera but to give the beloved play his own treatment. Even so, when Rossini’s version debuted, fans of Paisiello’s version held a protest. The opera buffa (comedic opera) was reported to have had a disastrous first performance due to interference from Paisiello loyalists in the audience, but it turned into a hit nonetheless. Over time, Rossini’s version has become the much more popular iteration, although Paisiello’s opera is still put on stage every now and then. Even in the 19th century, there were angry fanboys.
[Image description: A black-and-white drawing from 1830 depicting a woman indoors, wearing a nightgown, running with a candlestick as two men climb inside through a window.] Credit & copyright: Alexandre-Évariste Fragonard (1780-1850), storm scene from near the end of Gioachino Rossini's The Barber of Seville. Gallica, Wikimedia Commons. This work is in the public domain in the United States because it was published (or registered with the U.S. Copyright Office) before January 1, 1929.Figaro, Figaro, Figaroooo… even if you’re not a fan of opera, chances are you know the tune to which this name is sung. But who exactly was this Figaro fellow? The name comes from a song in The Barber of Seville by Gioachino Rossini, which debuted this month in 1816 and is considered one of the greatest operas of all time. Yet, Figaro himself was a character long before this particular opera.
Figaro is actually a protagonist from a series of plays written by French playwright Pierre Beaumarchais, which form a trilogy: The Barber of Seville, The Marriage of Figaro and The Guilty Mother. The plays were considered sensational and somewhat controversial at the time as they contained thinly veiled criticisms and caricatures of French aristocrats. Over the course of the trilogy, Figaro, a barber-turned-valet, uses his wits to navigate farcical situations, and always manages to come out on top. In the first play, he helps Count Almaviva win over a lover, in the second he protects his own lover from the Count, and in the third, he protects the illegitimate children of the Count and his wife. If the title of the second installment sounds familiar, it’s because it was adapted into an opera by Mozart in 1786.
The Barber of Seville also had an opera adaptation prior to Rossini’s, with music by another composer named Giovanni Paisiello in 1782. Paisiello’s opera was extremely popular in its time, and Rossini actually had concerns about offending his predecessor and his fans. He was so worried that he even wrote a letter to Paisiello, clarifying that his intentions were not to overshadow the popular opera but to give the beloved play his own treatment. Even so, when Rossini’s version debuted, fans of Paisiello’s version held a protest. The opera buffa (comedic opera) was reported to have had a disastrous first performance due to interference from Paisiello loyalists in the audience, but it turned into a hit nonetheless. Over time, Rossini’s version has become the much more popular iteration, although Paisiello’s opera is still put on stage every now and then. Even in the 19th century, there were angry fanboys.
[Image description: A black-and-white drawing from 1830 depicting a woman indoors, wearing a nightgown, running with a candlestick as two men climb inside through a window.] Credit & copyright: Alexandre-Évariste Fragonard (1780-1850), storm scene from near the end of Gioachino Rossini's The Barber of Seville. Gallica, Wikimedia Commons. This work is in the public domain in the United States because it was published (or registered with the U.S. Copyright Office) before January 1, 1929. -
FREEMind + Body Daily CurioFree1 CQ
Creamy, dreamy, caramel-y. These are just a few apt adjectives to describe flan, one of the most popular desserts in Spain and Mexico. Yet, despite being famed for its sticky sweetness, this wobbly custard dish was once savory…and it didn’t originate in Spain or Mexico.
Flan, also known as condensed milk pudding or caramel pudding, is a dessert made primarily of egg custard. Egg custard is prepared by combining egg yolks, milk, sugar (and sometimes vanilla extract and other flavoring agents, like cinnamon) and beating them together into a thick mixture. Modern flan is made by adding caramelized sugar (caramel) to the bottom of a round mold, then adding egg on top. The mold is baked in a pan of water, then refrigerated. Once the flan has set, it is removed from its mold and flipped upside down so that the caramel is on top. Caramel sauce and fruits are often added as garnishes.
Egg custard was first documented in ancient Greece, where it was used in a variety of dishes, many of them savory. When Rome took over Greece’s city-states around 146 BCE, they began raising chickens in higher numbers than the Greeks ever had. Thus, they found themselves with a surplus of eggs, which they used to invent all sorts of new dishes. Using a Greek recipe for egg custard, Romans added meat, seafood, veggies, and various spices to create a dish they called flado, from the Latin word “fladon”, which roughly translates to “flat cake.” A version of flado flavored with pepper finally took a turn for sweetness when Romans added honey to it. Still, the dish’s signature caramel was absent.
That is, until the Romans introduced the dish to the Spanish. They became the first to add caramelized sugar to flan, and it quickly became one of the country’s most popular desserts. When the Spanish set out to conquer Mexico in 1518, they brought flan along with them, where it caught on and outlived their colonization. Though it’s still strongly associated with Spain and Mexico, today flan can be found all over the world, from small eateries to fancy restaurants. And you can bet that it’ll involve plenty of caramel.
[Image description: Flan decorated with raspberries.] Credit & copyright: RitaE, PixabayCreamy, dreamy, caramel-y. These are just a few apt adjectives to describe flan, one of the most popular desserts in Spain and Mexico. Yet, despite being famed for its sticky sweetness, this wobbly custard dish was once savory…and it didn’t originate in Spain or Mexico.
Flan, also known as condensed milk pudding or caramel pudding, is a dessert made primarily of egg custard. Egg custard is prepared by combining egg yolks, milk, sugar (and sometimes vanilla extract and other flavoring agents, like cinnamon) and beating them together into a thick mixture. Modern flan is made by adding caramelized sugar (caramel) to the bottom of a round mold, then adding egg on top. The mold is baked in a pan of water, then refrigerated. Once the flan has set, it is removed from its mold and flipped upside down so that the caramel is on top. Caramel sauce and fruits are often added as garnishes.
Egg custard was first documented in ancient Greece, where it was used in a variety of dishes, many of them savory. When Rome took over Greece’s city-states around 146 BCE, they began raising chickens in higher numbers than the Greeks ever had. Thus, they found themselves with a surplus of eggs, which they used to invent all sorts of new dishes. Using a Greek recipe for egg custard, Romans added meat, seafood, veggies, and various spices to create a dish they called flado, from the Latin word “fladon”, which roughly translates to “flat cake.” A version of flado flavored with pepper finally took a turn for sweetness when Romans added honey to it. Still, the dish’s signature caramel was absent.
That is, until the Romans introduced the dish to the Spanish. They became the first to add caramelized sugar to flan, and it quickly became one of the country’s most popular desserts. When the Spanish set out to conquer Mexico in 1518, they brought flan along with them, where it caught on and outlived their colonization. Though it’s still strongly associated with Spain and Mexico, today flan can be found all over the world, from small eateries to fancy restaurants. And you can bet that it’ll involve plenty of caramel.
[Image description: Flan decorated with raspberries.] Credit & copyright: RitaE, Pixabay -
FREEBiology Daily Curio #2816Free1 CQ
She’s single, but she’s not ready to mingle. A stingray at an aquarium in North Carolina has become pregnant despite a lack of available male mates, and the mystery pregnancy has aquarium staff puzzled. Charlotte, the stingray at the heart of the mystery, resides at the Aquarium and Shark Lab. She lives in a tank that she shares with other marine animals, but no other males of her species. Despite this, the round stingray is now pregnant with three or four “pups.” Some people immediately concluded that Charlotte must have mated with one of the two male sharks that have been living with her since last July. To support their theory, they pointed to signs of Charlotte having been bitten on her back, a shark mating behavior. However, when the story went viral, several biologists spoke up to say that a shark-ray pregnancy would be impossible. One scientist, Demian Chapman of the Mote Marine Laboratory and Aquarium, went so far as to say, “I give the shark the same odds of being the father that I would give Elvis or Bigfoot of being the father—zero.” And most would agree, considering rays and sharks are known to be genetically incompatible. What most biologists believe is that Charlotte’s pregnancy is an example of a rare phenomenon called parthenogenesis, a form of asexual reproduction. Although it’s never been observed in round rays, it’s known to occur in at least 80 vertebrate species. Some, like the lizard known as the New Mexico Whiptail, produce exclusively through parthenogenesis, with every offspring being a clone of its mother. As far as Charlotte’s case is concerned, more will be known once she gives birth. If this is a true case of parthenogenesis, her offspring should be genetically identical to her. In any case, there should be no need to hold a species-reveal party.
[Image description: A close-up photo of a round stingray’s face.] Credit & copyright: Ruff tuff cream puff, Wikimedia Commons. This file is made available under the Creative Commons CC0 1.0 Universal Public Domain Dedication.She’s single, but she’s not ready to mingle. A stingray at an aquarium in North Carolina has become pregnant despite a lack of available male mates, and the mystery pregnancy has aquarium staff puzzled. Charlotte, the stingray at the heart of the mystery, resides at the Aquarium and Shark Lab. She lives in a tank that she shares with other marine animals, but no other males of her species. Despite this, the round stingray is now pregnant with three or four “pups.” Some people immediately concluded that Charlotte must have mated with one of the two male sharks that have been living with her since last July. To support their theory, they pointed to signs of Charlotte having been bitten on her back, a shark mating behavior. However, when the story went viral, several biologists spoke up to say that a shark-ray pregnancy would be impossible. One scientist, Demian Chapman of the Mote Marine Laboratory and Aquarium, went so far as to say, “I give the shark the same odds of being the father that I would give Elvis or Bigfoot of being the father—zero.” And most would agree, considering rays and sharks are known to be genetically incompatible. What most biologists believe is that Charlotte’s pregnancy is an example of a rare phenomenon called parthenogenesis, a form of asexual reproduction. Although it’s never been observed in round rays, it’s known to occur in at least 80 vertebrate species. Some, like the lizard known as the New Mexico Whiptail, produce exclusively through parthenogenesis, with every offspring being a clone of its mother. As far as Charlotte’s case is concerned, more will be known once she gives birth. If this is a true case of parthenogenesis, her offspring should be genetically identical to her. In any case, there should be no need to hold a species-reveal party.
[Image description: A close-up photo of a round stingray’s face.] Credit & copyright: Ruff tuff cream puff, Wikimedia Commons. This file is made available under the Creative Commons CC0 1.0 Universal Public Domain Dedication. -
FREEUS History Daily Curio #2815Free1 CQ
Here’s a person whose voice changed the world. Barbara Jordan was a trailblazing lawyer turned politician who defied racism and sexism. In her time, she helped make history by way of her renowned speaking abilities. Born in 1936 in Houston, Texas, Jordan was already an accomplished public speaker by the time she was in high school. In 1952, she won a national debate contest. While attending Texas Southern University, a historically Black institution, she was a member of the debate team that tied with Harvard University’s team. After completing her undergraduate studies, she went to Boston University Law School where she was one of only two female students; both Black women from Houston. Eventually, she moved back to her hometown of Houston and opened a small law firm. But even after moving home, Jordan did the opposite of settling down. She was inspired to go into politics after volunteering with John F. Kennedy’s presidential campaign. She ran unsuccessfully for a seat in the Texas House of Representatives in 1962 and 1964, but was elected to the Texas State Senate in 1966, becoming the first Black state senator in Texas since 1883 and the first Black woman ever. In 1972, she was elected the president pro tem of the Texas Senate, and that same year, she was elected to the U.S. House of Representatives. She was also appointed to a seat on the House Judiciary Committee, where she would leave her biggest mark.
When the Watergate scandal broke in 1974, Jordan delivered the opening remarks during President Richard Nixon’s impeachment proceedings, which were nationally televised. Though she was a relatively unknown figure on the national stage, Jordan delivered a fiery speech in which she equated the impeachment with the defense of the U.S. Constitution, capturing the country’s attention. Thanks to the spotlight on her incredible speaking abilities, she became both the first Black person and the first woman to deliver the keynote address at the Democratic National Convention in 1976, where she urged Americans to embrace a sense of national community for the common good. The much-acclaimed address is now considered one of the greatest speeches in American history. Although she retired from Congress in 1979, Jordan remained politically active in Texas, where she taught until her death in 1996. Talk about a life of speaking truth to power.
[Image description: Barbara Jordan sitting beside other officials at the House Judiciary Committee during the Watergate hearings.] Credit & copyright: Wikimedia Commons, U.S. House of Representatives Photography Office.Here’s a person whose voice changed the world. Barbara Jordan was a trailblazing lawyer turned politician who defied racism and sexism. In her time, she helped make history by way of her renowned speaking abilities. Born in 1936 in Houston, Texas, Jordan was already an accomplished public speaker by the time she was in high school. In 1952, she won a national debate contest. While attending Texas Southern University, a historically Black institution, she was a member of the debate team that tied with Harvard University’s team. After completing her undergraduate studies, she went to Boston University Law School where she was one of only two female students; both Black women from Houston. Eventually, she moved back to her hometown of Houston and opened a small law firm. But even after moving home, Jordan did the opposite of settling down. She was inspired to go into politics after volunteering with John F. Kennedy’s presidential campaign. She ran unsuccessfully for a seat in the Texas House of Representatives in 1962 and 1964, but was elected to the Texas State Senate in 1966, becoming the first Black state senator in Texas since 1883 and the first Black woman ever. In 1972, she was elected the president pro tem of the Texas Senate, and that same year, she was elected to the U.S. House of Representatives. She was also appointed to a seat on the House Judiciary Committee, where she would leave her biggest mark.
When the Watergate scandal broke in 1974, Jordan delivered the opening remarks during President Richard Nixon’s impeachment proceedings, which were nationally televised. Though she was a relatively unknown figure on the national stage, Jordan delivered a fiery speech in which she equated the impeachment with the defense of the U.S. Constitution, capturing the country’s attention. Thanks to the spotlight on her incredible speaking abilities, she became both the first Black person and the first woman to deliver the keynote address at the Democratic National Convention in 1976, where she urged Americans to embrace a sense of national community for the common good. The much-acclaimed address is now considered one of the greatest speeches in American history. Although she retired from Congress in 1979, Jordan remained politically active in Texas, where she taught until her death in 1996. Talk about a life of speaking truth to power.
[Image description: Barbara Jordan sitting beside other officials at the House Judiciary Committee during the Watergate hearings.] Credit & copyright: Wikimedia Commons, U.S. House of Representatives Photography Office. -
FREEScience Daily Curio #2814Free1 CQ
There's grain in meat, but this time, there’s meat in grains. Scientists at Yonsei University in South Korea have developed a rice that has the added nutrition of beef. Its creators hope that it may serve as a cheaper, greener source of protein than current meat options. While rice is a popular staple around the world, it’s been altered before to make it more nutritious. Take Golden Rice, for instance, developed in the 1990s to contain vitamin A, which helped address nutritional deficiencies in various parts of the world. Now, the newest, pink-colored rice developed by researchers contains beef protein and fat.
Created by Professor Jinkee Hong and his colleagues at Yonsei, the beef rice is produced by culturing cow fat cells in the rice grains. For now, these cells are procured from slaughterhouses, but the idea is that cell cultures could be self-replicating in the future. As for the taste, Hong tried it himself and described it to the press, saying, “When cooked, the rice retains its traditional appearance but carries a unique blend of aromas, including a slight nuttiness and umami which are characteristic of meat. While it does not exactly replicate the taste of beef, it offers a pleasant and novel flavour experience. We tried it with various accompaniments and it pairs well with a range of dishes.” Hong hopes that future versions of the rice will serve as meals all on their own. For now, though, it only has about eight percent more protein and seven percent more fat than regular rice. If the process for making the rice can be improved so that it’s more nutritious, it could potentially lead to a meat-alternative that’s cheaper to produce than meat while avoiding the carbon emissions associated with raising livestock. Whatever the case, just don’t try to make rice pudding with it.
[Image description: A close-up photo of golden rice plants.] Credit & copyright: 41330, PixabayThere's grain in meat, but this time, there’s meat in grains. Scientists at Yonsei University in South Korea have developed a rice that has the added nutrition of beef. Its creators hope that it may serve as a cheaper, greener source of protein than current meat options. While rice is a popular staple around the world, it’s been altered before to make it more nutritious. Take Golden Rice, for instance, developed in the 1990s to contain vitamin A, which helped address nutritional deficiencies in various parts of the world. Now, the newest, pink-colored rice developed by researchers contains beef protein and fat.
Created by Professor Jinkee Hong and his colleagues at Yonsei, the beef rice is produced by culturing cow fat cells in the rice grains. For now, these cells are procured from slaughterhouses, but the idea is that cell cultures could be self-replicating in the future. As for the taste, Hong tried it himself and described it to the press, saying, “When cooked, the rice retains its traditional appearance but carries a unique blend of aromas, including a slight nuttiness and umami which are characteristic of meat. While it does not exactly replicate the taste of beef, it offers a pleasant and novel flavour experience. We tried it with various accompaniments and it pairs well with a range of dishes.” Hong hopes that future versions of the rice will serve as meals all on their own. For now, though, it only has about eight percent more protein and seven percent more fat than regular rice. If the process for making the rice can be improved so that it’s more nutritious, it could potentially lead to a meat-alternative that’s cheaper to produce than meat while avoiding the carbon emissions associated with raising livestock. Whatever the case, just don’t try to make rice pudding with it.
[Image description: A close-up photo of golden rice plants.] Credit & copyright: 41330, Pixabay