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Travels Over Feeling: Arthur Russell, a Life by Richard King review – Village voice
Thu, 18 Apr 2024 08:00:22 GMT
An icon of New York’s downtown music scene is brought vividly to life in this tapestry of archive and oral history
In 1966, when he was 15 and growing up in Iowa, Arthur (known then as Charley) Russell wrote a letter to a school pal. “All of my former friends think I’m naive and unperceptive. I KNOW I’M NOT!!” Within a few years he had decamped to San Francisco’s Haight-Ashbury neighbourhood, selling countercultural papers, getting busted for possessing marijuana. Later he moved to New York, becoming a labile figure in its downtown music scene, charming and disarming many of those he ran into, but exasperating others. Sighed Sire Records boss Seymour Stein: “That kid is fucking talented but meshuggeneh, oy!”
Before he died of Aids-related complications in 1992, aged just 40, Russell was everywhere and nowhere. He was a “between artist” – a teenage cellist who went on to study modern composition and Indian classical music, a minimalist who recorded powerpop, an obsessive studio technician who was drawn to the soundscapes of disco and early hip-hop. He slid across genres, making desire lines through otherwise gatekept fields. “In retrospect,” observes Richard King in this tapestry of archive and oral history, “his interdisciplinary résumé reads like the exemplary working life of a 21st-century producer‑composer.”
Continue reading...With nights spent in ancient churches and wayfarers’ meals at farms and pubs, this spiritual four-day walk is all about the journey – and rural England at its finest
I’m lying on my back. Directly above me is “a vault of heaven” with great wooden beams. I’ve never woken before under such a high ceiling – but then I’ve never gone to sleep in a church before.
We have arranged pew cushions on the stone slabs for increased comfort and, while this may sound austere, my fellow pilgrims and I agree we have slept remarkably well – helped by pies and cider from the Bridge Inn nearby. Just as in Chaucer’s time, there’s no point doing a pilgrimage if you can’t eat heartily and swap stories with your fellow travellers, accompanied at the inn by local musicians having an impromptu ceilidh.
Continue reading...Legislation to go back to Commons after peers stand up for rights of Afghans and scrutiny of refugees’ treatment
The parliamentary battle over Rishi Sunak’s Rwanda deportation bill will spill into next week after the Lords refused to budge over the rights of Afghans and scrutiny of the treatment of refugees in east Africa.
The move prompted an immediate backlash from the home secretary, James Cleverly, who blamed Labour for blocking the bill and being “terrified” that the Rwanda plan would stop asylum seekers from travelling to the UK in small boats.
Continue reading...Video shared across social media shows alleged IDF strikes and sniper fire targeting groups of people attempting to travel to the north of Gaza, which Israel says is an active 'war zone'. The northern half of the coastal enclave has been sealed off by the Israeli military, but rumours spread over the weekend of civilians passing through, triggering a wave of people trying to return to their homes
Continue reading...As the soundscape of the natural world began to disappear over 30 years, one man was listening and recording it all
Read more: World faces ‘deathly silence’ of nature as wildlife disappears, warn experts
The tale starts 30 years ago, when Bernie Krause made his first audio clip in Sugarloaf Ridge state park, 20 minutes’ drive from his house near San Francisco. He chose a spot near an old bigleaf maple. Many people loved this place: there was a creek and a scattering of picnic benches nearby.
As a soundscape recordist, Krause had travelled around the world listening to the planet. But in 1993 he turned his attention to what was happening on his doorstep. In his first recording, a stream of chortles, peeps and squeaks erupt from the animals that lived in the rich, scrubby habitat. His sensitive microphones captured the sounds of the creek, creatures rustling through undergrowth, and the songs of the spotted towhee, orange-crowned warbler, house wren and mourning dove.
Continue reading...From Puerta del Sol plaza in Madrid to the Tuileries Garden in Paris, guides reshape stories continent tells about itself
Dodging between throngs of tourists and workers on their lunch breaks in Madrid’s Puerta del Sol plaza, we stop in front of the nearly 3-tonne statue depicting King Carlos III on a horse. Playfully nicknamed Madrid’s best mayor, Carlos III is credited with modernising the city’s lighting, sewage systems and rubbish removal.
Kwame Ondo, the tour guide behind AfroIbérica Tours, offers up another, albeit lesser-known tidbit about the monarch. “He was one of the biggest slave owners of his time,” says Ondo, citing the 1,500 enslaved people he kept on the Iberian peninsula and the 18,500 others held in Spain’s colonies in the Americas. As aristocratic families sought to keep up with the monarch, the proportion of enslaved people in Madrid swelled to an estimated 4% of the population in the 1780s.
Continue reading...From biking adventures to city breaks, get inspiration for your next break – whether in the UK or further afield – with twice-weekly emails from the Guardian’s travel editors. You’ll also receive handpicked offers from Guardian Holidays.
From biking adventures to city breaks, get inspiration for your next break – whether in the UK or further afield – with twice-weekly emails from the Guardian’s travel editors.
You’ll also receive handpicked offers from Guardian Holidays.
Continue reading...Make a feast out of anything with the Guardian’s new recipe app – Feast. Available on iOS 17 and above, coming soon to Android. Click here to download the Feast app from the iOS store
Ever found yourself staring into the fridge at a loss for what to cook, or felt the urge to make a Sunday-level banquet with a Wednesday evening time slot? This is the app for you.
Over a thousand brilliant recipes
Cook mode: our clever feature gives you step-by-step instructions and prevents your phone from locking, keeping your screen on for as long as you need it
Enhanced search: by ingredient, cuisine, meal type, diet or chef, and discover collections including quick and budget-friendly dinners, or brunch ideas to kickstart your weekend.
Continue reading...With no centralised relief effort in Egypt, Palestinians are relying on grassroots charities for food, rent and clothing
The last thing Rania sold was her jewellery. In the weeks after her family first woke up to heavy shelling in northern Gaza, they lost everything as they journeyed south to escape the bombs. “Wherever we went, the houses would be destroyed,” she says. “We were sent running from place to place.”
After three long months, she found herself in the border city of Rafah parting with her rings, gold bracelets and necklaces to pay the $15,000 “coordination fees” needed to get her family on the evacuation list to leave Gaza.
Continue reading...It’s a vegan version of pasulj – and it was the talk of the town when my daughter was at university. I’ve never been more proud
What’s the biggest compliment a child can pay a parent? How can a woman make her father’s chest swell with pride? For me, there is an easy answer. Just ask me for a recipe; just ask me how to make something I used to cook for you.
Nothing, but nothing, compares to this. I could be told I was brilliant, kind, funny, wise – pick your adjective. I could be praised for my careful calibration of a fine moral compass. Nah. None of these would butter my parsnips. Send me a text asking how I made that chocolate mousse out of silken tofu. That’s what one of my daughters did yesterday afternoon. And the rest of the day was a breeze.
Continue reading...Thomas Pickering blends approachable narration with well-presented information in a welcome reminder of the Michael Moore method
Here is an ebullient, confident campaign documentary from Thomas Pickering, the kind of punchy and straightforward film-making that we used to see all the time in the 00s that was effectively made popular by Michael Moore. Clear ideas, sympathetic (if choir-preaching) interviews, approachable narration and presentation, strong graphics – and all of it leading to a website on the final credits where you can go to get involved and find out more.
Pickering is a vegan who was brought up by vegans and sets out to answer the anti-vegan remarks he hears from his friends all the time; they could never go vegan because meat is too delicious, or because climate change isn’t real, or because plant-based diets don’t deliver the protein, or because these days free range or organic meat industries make animals’ lives better. Pickering dispenses with each and every one, with the help of compelling testimony from Guardian columnist George Monbiot among others. The one about meat being delicious is difficult to combat, and Pickering’s garish closeups of a sinful fry-up, intended to dismay and disgust, had me thinking … mmmmm, yum. (Perhaps Pickering should have interviewed vegan and comedian Romesh Ranganathan who is funny and insightful on this subject.)
Continue reading...In the first of a new series, we look at why people reject so much of the bountiful catches from our seas in favour of the same few species, mostly imported – and how to change that
Perched on a quay in the Cornish port of Falmouth is Pysk fishmongers, where Giles and Sarah Gilbert started out with a dream to supply locally caught seafood to the town. Their catch comes mainly from small boats that deliver a glittering array of local fish: gleaming red mullets, iridescent mackerels, spotted dabs and bright white scallops, still snapping in their shells.
Occasionally, they will get a treasured haul of local common prawns – stripy, smaller and sweeter than the frozen, imported varieties in UK supermarkets. So, when customers come into the shop asking for prawns, Giles Gilbert presents “these bouncing jack-in-a-boxes” with a flourish, hoping to tempt buyers with the fresh, live shellfish.
Continue reading...Former Australia cricket captain Meg Lanning struggled with “an unhealthy relationship” with exercise and food leading up to her shock retirement. A self-described private person, Lanning has finally decided to share why she ended her international career last November at the age of 31.
The Victorian took an extended break from cricket in 2022, returned to lead Australia to a Twenty20 World Cup title in February 2023, but suddenly pulled out of last year’s Ashes for undisclosed medical reasons.
Continue reading...Meatable hopes its cultivated sausages will satisfy the world’s appetite for meat without harming animals or the planet
Even before I see the sausages, I am greeted by their rich, meaty aroma. Sizzling in a pan of foaming margarine, they look like regular chipolatas being fried up for a Sunday breakfast, their pink-grey exteriors slowly turning a rich caramel brown.
Consisting of 28% pork fat, bulked out with textured pea, chickpea, soy and wheat protein, these mini-bratwursts would happily sit inside a hotdog or next to a plate of mashed potato. But these are no standard bangers.
Continue reading...When you’re hankering after something starchy and satisfying, this soupy spring rice delight will definitely please the tastebuds
I don’t know whether I prefer saying risi e bisi or eating this Venetian springtime speciality, which is traditionally made to celebrate the feast of St Mark, the city’s patron saint, on 25 April. That said, this deliciously soupy, starchy dish ticks a lot of boxes for me at this time of year, not least because even I can amuse myself in a terrible Italian accent for only so long.
Prep 15 min
Cook 1 hr
Serves 4
Swiss food firm’s infant formula and cereal sold in global south ignore WHO anti-obesity guidelines for Europe, says Public Eye
Nestlé, the world’s largest consumer goods company, adds sugar and honey to infant milk and cereal products sold in many poorer countries, contrary to international guidelines aimed at preventing obesity and chronic diseases, a report has found.
Campaigners from Public Eye, a Swiss investigative organisation, sent samples of the Swiss multinational’s baby-food products sold in Asia, Africa and Latin America to a Belgian laboratory for testing.
Continue reading...Joining Grace this week is the multi-talented actor, comedian and rapper, Kiell Smith-Bynoe. Long before becoming a household name as the exasperated boyfriend in the hit series Ghosts, Kiell (AKA MC Klayze Flaymz) tells Grace how, as a teenager, he combined his performance skills in the ultimate London arena: the chicken shop. With the taste of success, Kiell and Grace chat about his journey to the stage and screen, via several years working in a call centre for unemployed actors. Answering the big question: what is an appropriate lunchtime meal to eat at your desk?
Continue reading...Columbia, Vanderbilt, and Pomona College all seriously disciplined students protesting against Israel’s war in Gaza this month.
The post Ahead of Congressional Testimony, Columbia President Cracks Down on Student Advocacy for Palestine appeared first on The Intercept.
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.
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.
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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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