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10 Best Lubes (2024): Water-Based, Silicone, and Lube Dispensers
Fri, 26 Apr 2024 15:30:00 +0000
For the most sensitive parts of the human body, friction is the enemy. Here’s how to keep it at bay.
Match ID: 0 Score: 35.00 source: www.wired.com age: 1 day
qualifiers: 35.00 fitness
The 14 Best Barefoot Shoes (2024): For Running or Walking
Thu, 25 Apr 2024 16:30:00 +0000
Our favorite zero-drop, minimalist footwear will let you feel the ground beneath your feet.
Match ID: 1 Score: 35.00 source: www.wired.com age: 2 days
qualifiers: 35.00 fitness
Travis Clayton, former eighth-tier rugby star, chosen by Buffalo Bills in NFL draft
Sun, 28 Apr 2024 10:54:05 GMT
Former rugby union player Travis Clayton has been selected by the Buffalo Bills in the 2024 NFL draft. The Englishman’s selection sees him join former Wales star Louis Rees-Zammit in American football.
Clayton, 23, was selected with the 221st overall pick in the seventh round despite having never played a game in the sport.
Continue reading...As Luca Guadagnino’s acclaimed tennis film Challengers makes its case for sporting immortality, critic Guy Lodge chooses 20 of the genre’s undisputed heavyweights
Analogies of life as sport have been exhausted by every PE teacher in existence. In the movies, however, they’re eternally renewable. Take Challengers, Luca Guadagnino’s sleek, sexy, sweat-drenched new film, which hits every metaphor you might expect in its story of three tennis pros locked in a tense love triangle: games are won and lost, points scored, doubles partners swapped, and so on. Shot and paced with the ricocheting energy of a great tennis match, it’s a sports movie that, like many a classic of the genre, understands the parallels between sport and cinema as two great crowd-pleasing pastimes.
The sports movie is pretty much as old as movies themselves: for early silent-cinema pioneers at the turn of the 20th century, the movement and momentum of a baseball game or a boxing match made them as dynamic a subject as any for the camera. Charlie Chaplin’s very first appearance as the Little Tramp, in the short Kid Auto Races at Venice, cast him as a disruptive spectator at a racing-car derby. Classic templates for the genre emerged quickly: the Oscar-winning 1931 hit The Champ nailed a structure for the underdog sporting weepie that shaped everything from Rocky to The Wrestler, while the 1944 Elizabeth Taylor vehicle National Velvet minted a million further feelgood stories of plucky athletes defying the odds. (It’s far harder to involve audiences in stories of an athlete who’s born a winner.)
Continue reading...Doping case with Chinese swimmers has brought years of pent-up feeling into public domain – and shows no sign of stopping
At its glitzy 25th anniversary gala in Lausanne last month, the World Anti-Doping Agency screened a slick montage highlighting how it had changed sport for the better. There were images of Muhammad Ali defying Parkinson’s to light the Olympic flame and Pelé lifting the World Cup, before a history lesson – and a promise. “Today Wada is a more representative, accountable and transparent organisation,” explained its director general, Olivier Niggli, “that truly has athletes at the heart of everything we do.”
Not everyone in the room was buying it – one source felt it was too PR-focused, while another raised their eyebrows when Thomas Bach – the president of the International Olympic Committee (IOC) – and the former Wada president Sir Craig Reedie picked up awards. However, frustrations with Wada were largely limited to corridor conversations. It turned out to be the relative calm before the thermonuclear storm.
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Stanton & Novelty is one of 10 Blackpool businesses that handmakes UK rock, but cheap imports and MP scandals are frustrating attempts to gain geographical protection
Today, Parma Violet, bubblegum and salted caramel flavours are being made. On other days, it could be banoffee pie, hot chilli, the nuclear-strength super sour or, for an afterwork treat, Jägerbomb-flavoured rock.
At a small factory making Blackpool rock, the flavours might be different from previous generations but the techniques and skills are the same as they were 60 years ago.
Continue reading...The best way to understand the city is through its food, and the best guide is a Michelin-star chef who knows where to find succulent doners, crisp calamari and rich taramasalata
Saturday morning, 10am, and I’m sitting at a café table on a cobbled street in the Beşiktaş neighbourhood of Istanbul, sipping a glass of çay (Turkish tea) and waiting for breakfast. By the café entrance, a plump, grey-haired man in a crisp white apron is sharpening a knife, before slicing through what is generally acknowledged to be the largest doner kebab in Turkey. The kebab weighs 100kg, a meaty monster slowly cooking from the outside in. Our guide, Sinan, tells us that Black Sea (Karadeniz) doners from this area are always the best – all of it will be gone by mid-afternoon.
Istanbul is a city that runs on its stomach. It may be steeped in history, but the best way to understand this multi-layered melting pot of east and west, Ottoman and Byzantine, is undoubtedly through its food. I’m lucky enough to be spending a couple of days with Cenk Debensason, recently awarded a Michelin star for his restaurant, Arkestra. The chance to discover the city through his eyes – and taste buds – promises a different version of Istanbul.
Continue reading...After years of tasting, the very best bars leave a lasting memory
I often get asked about my all-time favourite chocolates. In the early days, I kept a book of every single chocolate I tasted. But life gets in the way of lists and I now trust to memory to highlight the chocolate that stands the test of time. One of the first bars I tasted was François Pralus’s Barre Infernale Orange (£16.95, 160g), a brick of dark chocolate containing praline and candied orange – but no description can do it justice. It is, to quote Chandler in season 1, episode 7 of Friends, ‘Perfection!’ It is still the chocolate I recommend most when someone asks, ‘What shall I give as a present?’ because it’s different and, unless the recipient hates praline, it always, always goes down well.
When I went to Paris recently, I was super-tempted to try this again, but instead pushed myself to try something new in the Barre range and went for the coffee version instead. But, coming home, I still hankered after my first love. I couldn’t justify getting it just for myself but, as it’s been some years since I’d tried it, I decided to get it for my Chocolate Club and it was immediately, unanimously and with some excitement declared a 9.8 – the highest score so far. (If you’re interested, the highest scoring behind that is Bare Bones 68% Dominican Salted (£6.50, 70g).
Continue reading...People want more seafood than the oceans can sustainably supply, so a German firm aims to plug that gap with cultivated fish – but are consumers ready to buy it?
The redbrick offices, just north of Hamburg’s River Elbe and a few floors below Carlsberg’s German headquarters, are an unexpectedly low-key setting for a food team gearing up to produce Europe’s first tonne of lab-grown fish.
But inside Bluu Seafood, past the slick open-plan coffee and cake bar, the rooms are dominated by gleaming white tiles, people bustling about in lab coats, rows of broad-bottomed beakers and pieces of equipment more at home in a science-fiction thriller. A 50-litre tank (a bioreactor) is filled with what looks like a cherry-coloured energy drink. The liquid, known as “growth medium”, is rich with sugars, minerals, amino acids and proteins designed to give the fish cells that are added to it the boost they need to multiply by the million.
Continue reading...The actor and cookbook author, 58, copes with a looming empty nest by inviting everyone around her table
Sunday worries? My Sundays are changing. My kids are now 17 and 21, and we’re at a crossroads between me being in control and them being old enough to be in control. I’m in an area of grief. The empty nesting has left me quite sad.
Family time? Sundays have such a weight of expectation of being together as a family. Food is at the centre of my life – we would all break bread together. Now the kids say, ‘I think you’ll find I’m going to be asleep until 4pm.’ This generation isn’t as scared of their parents as we were.
Sundays growing up? My parents were divorced, so it was a game of two halves, travelling between them. Everyone would be drinking. My dad always had a big cigar in his mouth, there was a lot of arguing, a lot of jokes, and there were dogs barking. Everyone seemed to be having an affair in the 70s. In my memory, all the adults were having sex with each other. I was brought up in Surrey. There was nothing else to do other than shag your neighbour.
Sunday grub? I’ve written three cookbooks: I’m a feeder. There’s breakfast, brunch, homemade snacks. Then we have a big roast with homemade pudding. As a child, the house would be full and I liked the chaos. Now, I’ll invite any old strangers just to hear that clink of cutlery.
Sunday me-time? Don’t knock on the door at 7.30am, because Mum’s in the bath. My husband endlessly books massages. I’m like: ‘You all right mate? You could just run a bath.’
Serving good things all day long, this smart Manchester canteen is a welcome haven for one and all
Medlock Canteen, 5 Owen Street, Manchester M15 4YB (0161 723 3394). Starters £4-£13, mains £10-£45, desserts £8-£12, wines (500ml) from £18
Towards the bottom of the main course options at Medlock Canteen in Manchester is a dish that reads “staff dinner (limited availability)”. It costs £10. I ask our waiter what it is. “Exactly what it sounds like,” Tom says, cheerily. “The staff food is so much better here than I’m used to. Usually, it’s chicken nuggets. Not here. Today it was a pea risotto. We’ve had leek and bacon pie, and a cottage pie. It’s great.” They just happen to make enough to sell a few portions to the punters, too, though today they’ve already run out. No worries. There are other things worth ordering.
Continue reading...Manzanilla and fino sherry are testament to the wonders of yeast. Here are a selection of sturdy favourites and a few quality options, too
Morrisons Fino Sherry, Jerez, Spain NV (£8.50, Morrisons) Yeast. That’s the secret to the intensely savoury appeal of dry fino and manzanilla sherry. If that sounds like a boneheadedly simplistic statement of the bleeding obvious given that of course, yeast – specifically the strain Saccharomyces cerevisiae – plays an essential role in all wine as the agent of fermentation turning sugar into alcohol, please bear with me. With fino and manzanilla, a specially adapted form of the strain has an extra part to play, with winemakers in and around Jerez in Andalucía, encouraging a thick, almost crusty layer known as flor to form on top of the wines in the barrel as they age. The flor, which acts as barrier between sherry and the air at the top of the barrel, helps create a much lighter (in colour and feel) style than other, darker forms of sherry such as oloroso. It also creates flavours that range from fresh apple to grilled almond, sourdough bread and Marmite, all adding up to such compulsively drinkable bottlings as Morrisons’ bargain own-label bottling.
Hidalgo La Gitana Manzanilla En Rama Spring 2024, Jerez, Spain NV (£19.95, Tanners) If you find that yeasty tang as compelling as I do, you might want to look for the term ‘en rama’, which translates, literally, as ‘from the branch’, but is best understood as ‘in the raw’. These are fino and manzanilla sherries that are much less heavily filtered than others, bottled straight from the barrel, often in the spring, when the flor layer in the butts is at its most active. The idea is that you get a more intensely lively and savoury-flavoury style. But the annual release of new bottlings also gives sherry producers (the vast majority of whose bottlings rely on blending several years in a consistent house style) the chance to make a wine that is different each year. Among my spring-bottled favourites this year is one from the Hidalgo bodega, which is based in Sanlúcar de Barrameda, home of manzanilla. It’s a vivacious dry sherry with a pronounced, mouthwatering sea-salty seasoning that is particularly good with miso ramen noodles.
Continue reading...When MasterChef Australia winner Julie Goodwin met Mick, she thought he was ‘too cool’ for her. Then one moonlit night, she realised he was a keeper
In the weeks between school ending and university beginning in Sydney, I ran into my friend Chris who was flat out with a new youth group he had started under the banner of St Vincent de Paul. I asked if I could come along and rocked up to my first meeting in January 1989.
The other people in the room were all guys who had gone to St Leo’s Catholic College, including Micky G, the tallest boy I had ever met, standing at six foot seven inches – 2 metres. There was colourful language and boisterous laughter. These guys were rough as guts, but here they were organising blanket and food drives for local people who were struggling. They were distributing sandwiches in Sydney city in the dead of night. They had hearts of pure gold, and they became my people.
Continue reading...Islamist group release new video apparently showing two hostages as UN warns famine thresholds will be breached within six weeks
Hamas has said it is studying the latest Israeli counterproposal regarding a potential ceasefire in Gaza, a day after media reports said a delegation from Egypt had arrived in Israel in an attempt to jumpstart stalled negotiations.
The signs of renewed truce talks come as the UN warned that “famine thresholds in Gaza will be breached within the next six weeks” unless massive food assistance arrives.
Continue reading...From a mural in Birmingham commemorating poet Benjamin Zephaniah to the Observer’s favourite food shops: the best original photographs from the Observer commissioned in April 2024
Continue reading...Like countless other hostilities, the stealthy Israeli missile and drone strike on Iran doesn’t risk war. It is war.
The post Israel Attack on Iran Is What World War III Looks Like appeared first on The Intercept.
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...The state says EMTALA, a law barring discrimination in emergency medical care, interferes with its abortion ban.
The post Idaho Goes to the Supreme Court to Argue That Pregnant People Are Second-Class Citizens appeared first on The Intercept.
U.S. military service members interviewed for a congressional inquiry said intelligence reports about how bad the situation is were being suppressed.
The post U.S. Troops in Niger Say They’re “Stranded” and Can’t Get Mail, Medicine appeared first on The Intercept.
From baroque music events to medieval architecture and delicious Adriatic cuisine, Croatia has something for everyone
Croatia’s fabulous mishmash of cultures – from ancient Greeks to Romans, Venetians, Austrians, Hungarians and Italians – has left a rich legacy all around the country. You’ll see it in the Venetian architecture of Rovinj, Korčula, Dubrovnik and Hvar, the Habsburg townhouses of Zagreb and Opatija, and the ancient Roman ruins of Istria and Dalmatia. You’ll taste it in the delicious cuisine where the Adriatic and central Europe meet and mingle.
You’ll hear it when top-flight performers bring their magic to the Dubrovnik Summer Festival, the Split Summer Festival and the baroque music festivals of Korčula and Varaždin. Sultry Dalmatian summer nights echo to the sound of polyphonic klapa singers whose a cappella music makes the skin tingle. The klapa festival in the beautiful Dalmatian coastal town of Omiš every July is one of the summer’s unmissable events.
Continue reading...Do you enjoy exploring the cobbled streets of historic towns, or is spending long days stretched out on the beach more your thing? Answer these questions to find out your Croatian holiday persona
Find out more by visiting croatia.hr
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On the last day of his Huginn mission, ESA astronaut Andreas Mogensen takes us on a tour of the place he called home for 6 months: the International Space Station. From the beautiful views of Cupola to the kitchen in Node 1 filled with food and friends and all the way to the science of Columbus, the Space Station is the work and living place for astronauts as they help push science forward.
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
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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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