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Terror Bird
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Fight by Jonathan Allen and Amie Parnes review – scathing account of Biden, Harris and their election loss
Sun, 06 Apr 2025 12:00:51 GMT
Book details how Biden’s circle was reluctant to step down, Harris’s handling of a listing ship and a lack of faith in both
In their book Fight, Jonathan Allen and Amie Parnes offer an account of the “Wildest Battle for the White House” – and a scathing indictment of Joe Biden and Kamala Harris, the losers of that battle.
By 2023, a year before the campaign, Biden’s age and fitness to be president were the topic of conversation among senior aides. He had difficulty stringing together a coherent sentence yet, there was no serious discussion of his exiting the ticket until it was way, way too late. Harris, meanwhile, was isolated in her party and terrified of facing the press. She took the wheel of a badly listing ship. It sank.
Fight is published in the US by HarperCollins
Continue reading...Sedentary lifestyles are bad for us, but which under-desk treadmills and walking pads are worth the cost? Our expert stepped up to find out
• The best treadmills for your home
Various guidelines suggest we all try to walk at least 10,000 steps a day to improve our overall health and wellbeing. Public Health England encourages a slightly more manageable target of just 10 minutes of brisk walking daily to introduce more moderate-intensity physical activity and reduce your risk of early death by up to 15%.
But even squeezing in “brisk walks” can be a chore, with busy schedules and increasingly desk-bound jobs forcing more of us to remain sedentary for long periods. That is where walking pads come in, being lighter, smaller and often easier to store than bulky and tricky-to-manoeuvre running treadmills.
Best overall walking pad:
JTX MoveLight
£499 at JTX Fitness
Best budget walking pad:
Rattantree shock-absorbing treadmill
£142.49 at Debenhams
Best foldable walking pad:
BodyMax WP60
£549 at Amazon
Best walking pad for incline:
Mobvoi Home Treadmill Plus
£224.99 at Mobvoi
Defense Secretary Pete Hegseth boasts he’s nixing contracts and grants amid DOGE’s cost-cutting campaign. But those trims won’t hit SpaceX.
The post DOGE’s Pentagon Budget Cuts Don’t Touch Elon Musk’s SpaceX appeared first on The Intercept.
Image:
Europe’s human spaceflight ambitions are reaching new heights, and ESA’s Astronaut Reserve is a key part of this journey. Selected in 2022, these talented individuals are undergoing Astronaut Reserve Training (ART) to ensure they are ready for future missions.
Among these remarkable women from across Europe are Meganne Christian, a materials scientist from the UK, Anthea Comellini, an aerospace engineer from Italy, and Carmen Possnig, a medical doctor from Austria, who recently completed their first ART training block at the European Astronaut Centre (EAC) in Cologne, Germany.
Their diverse scientific backgrounds reflect the wide-ranging expertise needed for human spaceflight, whether as part of ESA’s astronaut class, mission planners, or scientists shaping the future of space exploration. Beyond their work with ESA, they are also driving innovation, advancing research, and strengthening the broader space sector. Women play key roles across ESA and beyond, contributing as leaders and experts in these areas.
Meganne, Anthea and Carmen recently completed their first ART training block at the European Astronaut Centre (EAC) in Cologne, Germany. In this image, they are pictured inside a mockup of the Columbus module, Europe’s permanent laboratory on the International Space Station.
The training covered key areas such as human behaviour and performance to develop teamwork and decision-making skills in high-pressure environments. They also received physical fitness training, scuba certification in ESA’s Neutral Buoyancy Facility, and media training to effectively communicate the importance of space exploration to the public.
In addition to technical and operational skills, they explored fundamental science, including biology experiments conducted on the International Space Station. Their training also includes insights into space policy, mission operations, and the latest advancements in space technology.
While members of the Astronaut Reserve are not yet assigned to specific missions, their training ensures that they are prepared for potential future opportunities through commercial spaceflight
The journey continues in the second half of 2025, when the members of ESA’s Astronaut Reserve will return to EAC for the next phase of ART, further building on the skills and knowledge they have gained.
Substantial dishes for when spring afternoons get colder
It has been a week of bright, sunny days that suddenly turn into chilly evenings. The sort of weather that can wreak havoc with dinner plans. Twice this week I have had to make last-minute changes when the temperature dropped.
What started out as a light supper of stuffed aubergine ended up being rethought as a more substantial offering, the aubergines layered with haricot beans and chilli-spiked tomatoes under a thyme and breadcrumb crust.
Continue reading...Servings of 250ml and 175ml are becoming rarer in restaurants and bars as customers opt for smaller tastings
It may be a sign of changing tastes, of a health-conscious nation, or yet another example of the cost of living crisis encroaching on our few simple pleasures – but it seems the large glass of wine may soon be a thing of the past.
While a 250ml option used to be commonplace, it is becoming harder to find on the menus of bars and restaurants up and down the country as venues increasingly favour smaller 125ml servings.
Continue reading...Working alongside NY’s hottest chefs took its toll on Laurie Woolever, but in a new memoir she opens up about her battles with drinking, drugs – and losing her friend
Laurie Woolever is an expert on indulgence. The first time we met was in a dimly lit omakase restaurant in downtown Tokyo, in the summer of 2017. We were both in Japan on respective work trips. Woolever was researching a travel book she was writing with her boss, the chef Anthony Bourdain, and I was filming a CNN digital spin-off series from his Parts Unknown show. We were introduced through mutual friends in New York, where I had been living that year, and where her reputation preceded her. She was known to be private, tough, with a wickedly dry sense of humour. I was a little intimidated.
As she expertly navigated a seven-course tasting menu of wagyu beef with her chopsticks, she casually mentioned that she’d recently stopped drinking, alluding to the fact it had become out of control. I self-consciously sipped my own cold beer, picked up sweet strips of marbled meat and couldn’t help thinking how tricky giving up drinking must have been, both because of her job as the then long-term assistant to Bourdain – one of the most rock’n’roll food personalities of our time – but also being immersed in a fast-paced New York food scene where drinking to excess was the norm. What I didn’t realise until reading her new memoir, Care and Feeding, was that while Woolever wasn’t drinking, she was still seeking hits of illicit pleasure. A few days after our dinner, she hired a Japanese male sex worker to join her for an “erotic massage” at her hotel. A clinical act to numb the discomfort she felt, trapped in an unhappy marriage without alcohol to smooth over the cracks.
Continue reading...New law aims to eliminate added costs that can be up to 25% of retail price
Sneaky fees that are estimated to cost consumers £2.2bn a year are to be banned from today under new consumer protection laws.
Businesses, including travel websites, ticket agencies and food delivery apps, will be required to include any mandatory fees in the headline price. Research has found these fees can be more than 25% of the product price.
Continue reading...The actor and writer returns to a childhood favourite for a large slice of family nostalgia
Giovanni’s on The Hayes, 38 The Hayes, Cardiff CF10 1AJ (029 2022 0077;
giovanniscardiff.co.uk). Starters from £4.55; pizza from £12.55; mains from £14.95; desserts from £7.30; wines from £28
Places from your childhood age slower than you do. Giovanni’s is a family-run Italian restaurant in the centre of Cardiff. While most of the landmarks of my childhood have gone or become other things, Giovanni’s has been there for more than 40 years. It’s where, in a training bra and polyester dress, I’d come to celebrate family birthdays and exam results. It’s where men with cigarette breath would ask me to do a twirl, as my mum looked on proudly. It’s where I first saw my dad drunk – we had come to collect him after a work do, because he was too pissed to get home. At the door, as I watched Mum help him stand up, I felt like Lisa in The Simpsons looking into Moe’s. That was the last time I was here.
Continue reading...Fuelled by social media, a global boom is outstripping production of the powdered green tea
The appearance of the vivid-green powder elicits smiles and appreciative sounds, and anticipation among dozens of tea lovers. Their hand-milled batches now ready for whisking with hot water, they will soon be rewarded for their patience.
The foreign tourists attending a matcha-making experience in Uji, near Kyoto in western Japan, are united in their love of the powdered, bitter form of green tea the Japanese have been drinking for centuries, and which is now at the centre of a global boom.
Continue reading...From bunnies to, er, squirrels and croissants, these Easter chocs are a cute alternative to traditional eggs. But are they any good? Our in-house chocolate fiend finds out …
• The best stand mixers to make baking easier
I’m a big chocolate lover, and Easter is as good a time as any to branch out, try something new and spend a few extra pounds on something special. While the wheel doesn’t need reinventing, it’s been particularly fun to see a lot more unconventional shapes popping up this year.
For my ideal Easter egg, I look for something made with good-quality chocolate that isn’t sickly sweet. For milk chocolate, I like at least 40% cocoa solids, and for dark 60%. Anything much higher than that can be a bit intense for an Easter egg, and almost too grownup – after all, it still needs to be fun! Personally, I lean towards chocolate with a bit of texture and added crunch to keep things interesting, and good thickness is always a winner.
Continue reading...What happens when western billionaires try to ‘fix’ hunger in developing countries? Neelam Tailor investigates how philanthropic efforts by the Gates Foundation, the Rockefeller Foundation and the organisation they set up to revolutionise African farming, the Alliance for a Green Revolution in Africa (Agra), may have made matters worse for the small-scale farmers who produce 70% of the continent's food.
From seed laws that criminalise traditional practices to corporate partnerships with agribusiness giants such as Monsanto and Syngenta, we explore how a well-funded green revolution has led to rising debt, loss of biodiversity and deepening food insecurity across the continent
Continue reading...Doctors helping with aftermath of disaster and UN special rapporteur say aid is disappearing or being blocked in some areas
Myanmar’s military is facing criticism over continued airstrikes and claims it is blocking aid to earthquake survivors, as international agencies urged “unfettered access” to humanitarian aid in the conflict-riven nation.
The 7.7-magnitude earthquake that hit central Myanmar on Friday has caused widespread destruction, killing more than 2,700 people and leaving affected areas in dire need of basic necessities such as food and water.
Continue reading...A weekly email from Yotam Ottolenghi, Meera Sodha, Felicity Cloake and Rachel Roddy, featuring the latest recipes and seasonal eating ideas
Each week we’ll send you an exclusive newsletter from our star food writers. We’ll also send you the latest recipes from Yotam Ottolenghi, Nigel Slater, Meera Sodha and all our star cooks, stand-out food features and seasonal eating inspiration, plus restaurant reviews from Grace Dent and Jay Rayner.
Sign up below to start receiving the best of our culinary journalism in one mouth-watering weekly email.
Continue reading...Plastics are everywhere, but their smallest fragments – nanoplastics – are making their way into the deepest parts of our bodies, including our brains and breast milk.
Scientists have now captured the first visual evidence of these particles inside human cells, raising urgent questions about their impact on our health. From the food we eat to the air we breathe, how are nanoplastics infiltrating our systems?
Neelam Tailor looks into the invisible invasion happening inside us all
Continue reading...Style, with substance: what’s really trending this week, a roundup of the best fashion journalism and your wardrobe dilemmas solved, direct to your inbox every Thursday
Style, with substance: what’s really trending this week, a roundup of the best fashion journalism and your wardrobe dilemmas solved, delivered straight to your inbox every Thursday
Explore all our newsletters: whether you love film, football, fashion or food, we’ve got something for you
Continue reading... |
Imagine a world in which you can do transactions and many other things without having to give your personal information. A world in which you don’t need to rely on banks or governments anymore. Sounds amazing, right? That’s exactly what blockchain technology allows us to do.
It’s like your computer’s hard drive. blockchain is a technology that lets you store data in digital blocks, which are connected together like links in a chain.
Blockchain technology was originally invented in 1991 by two mathematicians, Stuart Haber and W. Scot Stornetta. They first proposed the system to ensure that timestamps could not be tampered with.
A few years later, in 1998, software developer Nick Szabo proposed using a similar kind of technology to secure a digital payments system he called “Bit Gold.” However, this innovation was not adopted until Satoshi Nakamoto claimed to have invented the first Blockchain and Bitcoin.
A blockchain is a distributed database shared between the nodes of a computer network. It saves information in digital format. Many people first heard of blockchain technology when they started to look up information about bitcoin.
Blockchain is used in cryptocurrency systems to ensure secure, decentralized records of transactions.
Blockchain allowed people to guarantee the fidelity and security of a record of data without the need for a third party to ensure accuracy.
To understand how a blockchain works, Consider these basic steps:
Let’s get to know more about the blockchain.
Blockchain records digital information and distributes it across the network without changing it. The information is distributed among many users and stored in an immutable, permanent ledger that can't be changed or destroyed. That's why blockchain is also called "Distributed Ledger Technology" or DLT.
Here’s how it works:
And that’s the beauty of it! The process may seem complicated, but it’s done in minutes with modern technology. And because technology is advancing rapidly, I expect things to move even more quickly than ever.
Even though blockchain is integral to cryptocurrency, it has other applications. For example, blockchain can be used for storing reliable data about transactions. Many people confuse blockchain with cryptocurrencies like bitcoin and ethereum.
Blockchain already being adopted by some big-name companies, such as Walmart, AIG, Siemens, Pfizer, and Unilever. For example, IBM's Food Trust uses blockchain to track food's journey before reaching its final destination.
Although some of you may consider this practice excessive, food suppliers and manufacturers adhere to the policy of tracing their products because bacteria such as E. coli and Salmonella have been found in packaged foods. In addition, there have been isolated cases where dangerous allergens such as peanuts have accidentally been introduced into certain products.
Tracing and identifying the sources of an outbreak is a challenging task that can take months or years. Thanks to the Blockchain, however, companies now know exactly where their food has been—so they can trace its location and prevent future outbreaks.
Blockchain technology allows systems to react much faster in the event of a hazard. It also has many other uses in the modern world.
Blockchain technology is safe, even if it’s public. People can access the technology using an internet connection.
Have you ever been in a situation where you had all your data stored at one place and that one secure place got compromised? Wouldn't it be great if there was a way to prevent your data from leaking out even when the security of your storage systems is compromised?
Blockchain technology provides a way of avoiding this situation by using multiple computers at different locations to store information about transactions. If one computer experiences problems with a transaction, it will not affect the other nodes.
Instead, other nodes will use the correct information to cross-reference your incorrect node. This is called “Decentralization,” meaning all the information is stored in multiple places.
Blockchain guarantees your data's authenticity—not just its accuracy, but also its irreversibility. It can also be used to store data that are difficult to register, like legal contracts, state identifications, or a company's product inventory.
Blockchain has many advantages and disadvantages.
I’ll answer the most frequently asked questions about blockchain in this section.
Blockchain is not a cryptocurrency but a technology that makes cryptocurrencies possible. It's a digital ledger that records every transaction seamlessly.
Yes, blockchain can be theoretically hacked, but it is a complicated task to be achieved. A network of users constantly reviews it, which makes hacking the blockchain difficult.
Coinbase Global is currently the biggest blockchain company in the world. The company runs a commendable infrastructure, services, and technology for the digital currency economy.
Blockchain is a decentralized technology. It’s a chain of distributed ledgers connected with nodes. Each node can be any electronic device. Thus, one owns blockhain.
Bitcoin is a cryptocurrency, which is powered by Blockchain technology while Blockchain is a distributed ledger of cryptocurrency
Generally a database is a collection of data which can be stored and organized using a database management system. The people who have access to the database can view or edit the information stored there. The client-server network architecture is used to implement databases. whereas a blockchain is a growing list of records, called blocks, stored in a distributed system. Each block contains a cryptographic hash of the previous block, timestamp and transaction information. Modification of data is not allowed due to the design of the blockchain. The technology allows decentralized control and eliminates risks of data modification by other parties.
Blockchain has a wide spectrum of applications and, over the next 5-10 years, we will likely see it being integrated into all sorts of industries. From finance to healthcare, blockchain could revolutionize the way we store and share data. Although there is some hesitation to adopt blockchain systems right now, that won't be the case in 2022-2023 (and even less so in 2026). Once people become more comfortable with the technology and understand how it can work for them, owners, CEOs and entrepreneurs alike will be quick to leverage blockchain technology for their own gain. Hope you like this article if you have any question let me know in the comments section
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