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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
Why We Choose Not to Eat
Wed, 24 Apr 2024 10:00:00 +0000
Can the decision to forgo food be removed from the gendered realm of weight-loss culture?
Match ID: 2 Score: 17.14 source: www.newyorker.com age: 3 days
qualifiers: 17.14 dieting
Could “Mind the Game” Change the Way Sports Are Covered?
Fri, 26 Apr 2024 10:00:00 +0000
The podcast, co-hosted by J. J. Redick and LeBron James, combines analytical commentary with an insider’s perspective—and bypasses traditional media.
Match ID: 3 Score: 15.00 source: www.newyorker.com age: 1 day
qualifiers: 15.00 athlete
Deion Sanders' Prime Lessons for Leading a Team to Victory
2024-04-26T00:00:00Z
The former star athlete known for flash uses unglamorous command-and-control methods to get results as a college football coach. Business leaders can learn 10 key lessons from the way 'Coach Prime' builds a culture of respect and discipline without micromanaging, says Hise Gibson.
Match ID: 4 Score: 15.00 source: hbswk.hbs.edu age: 2 days
qualifiers: 15.00 athlete
Top 10 Best PLR(Private Label Rights) Websites | Which One You Should Join in 2022?
Sat, 26 Feb 2022 13:36:00 +0000
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...The Department of Education is probing claims that the school discriminated against Palestinian and Arab students amid Israel’s war on Gaza.
The post “Kill All Arabs”: The Feds Are Investigating UMass Amherst for Anti-Palestinian Bias appeared first on The Intercept.
The blanket suspension of student protesters casts “serious doubt on the University’s respect for the rule-of-law values that we teach,” 54 law professors wrote.
The post Columbia Law School Faculty Condemn Administration for Mass Arrests and Suspensions appeared first on The Intercept.
The university suspended three students out of hundreds participating in an on-campus encampment to protest the Israeli government.
The post Columbia Suspends Ilhan Omar’s Daughter One Day After Omar Grilled School Administrators appeared first on The Intercept.
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...In New York, ‘reservation scalpers’ are making $80,000 a year, but I’m banking on a neighbour’s generosity
The land of restaurants is increasingly paradoxical. Every day, good ones close. Running costs are punitive and broke customers are eating at home more often. Yet still there are places where it’s next to impossible to bag a table; where to have even the remotest chance of doing so requires near superhuman levels of patience and determination, as well as no other demands whatsoever on your time – including paid employment.
I laughed when I read in the New Yorker’s annual food issue of the “reservation scalpers” who make $80,000 a year by hoarding bookings to then sell them on to the desperate-to-be-there rich. Only in Manhattan, I thought. But this didn’t stop me. Just moments later, I was urging my neighbour, Sue, who is to restaurants what Harry Houdini once was to padlocks and straitjackets – just you watch her bust her way in! – to try to get us a table at X (I won’t say its name, for obvious reasons). Sue is also a hoarder of reservations, with the key difference that she then shares them with (I flatter myself) beloved friends at no extra charge. So now we’re on tenterhooks, waiting and hoping – and hoping and waiting – for the hottest Sunday lunch in town.
Continue reading...Sort of: this week will see inspections of some goods. But the hit to businesses and inflation will be inescapable
When Michael Gove announced the first delay to post-Brexit checks on plant and animal products coming into the UK from the EU, he was keen to make one thing clear.
“Although we recognise that many in the border industry and many businesses have been investing time and energy to be ready on time, and indeed we in government were confident of being ready on time,” the then minister for the Cabinet Office said, “we have listened to businesses who have made a strong case that they need more time to prepare.”
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...The answer, surprisingly, is not just to use more garlic (but you can go to town with the basil)
How can we get a pleasingly strong garlic taste in our tomato sauce for pasta? Is the secret the amount of garlic, or how you cut it, or the length of cooking? Our sauces tend to be bland rather than zingy. The same goes for basil, in the same simple sauce – how to highlight its flavour?
Nancy, New York
I trust that’s pleasingly strong as opposed to harshly strong? If so, slow-roasting would be my initial go-to. Don’t turn on the oven just for this, though, but next time you have it on, cut the very top off a head of garlic, just to expose the cloves, drizzle over a little olive oil, then wrap in tin foil and pop it in the bottom of the oven for about 45 minutes. Remove and, once cool enough to handle, squeeze out the now amazingly soft and sweet garlic flesh, and stir it into your tomato sauce. The chains of fructose in the garlic will have broken down during roasting and given rise to something called glutamic acid, which brings with it that bold umami taste and depth we all look for in a sauce. In short, you’ll have created the most mellow but bold, sweet and pleasingly strong burst of garlicky flavour.
If you’ve not had time to roast it, it’s also fine to start with raw garlic. The more you mince it, the more the flavour compounds are released and the stronger the flavour will be, so crush or finely mince it, rather than slice it, if you want that garlic flavour really to penetrate the sauce.
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
Continue reading...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
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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