Curio Cabinet / Daily Curio
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FREEHumanities Daily Curio #3026Free1 CQ
Who said court documents had to be boring? Researchers recently translated writings on a 1,900-year-old piece of papyrus, and it has proven to be one of the oldest true crime documents in existence. The papyrus was originally found in the Judean Desert along with the Dead Sea Scrolls, and was recently rediscovered by researchers in a storeroom, after going overlooked for quite some time. It was originally marked as being written in Nabataean, an ancient Aramaic language, but when sifting through the piles of papyrus, researcher Hannah Cotton immediately recognized the labeling as erroneous. Indeed, the papyrus actually contained 133 lines of ancient Greek text, used by Romans to document court cases. One of the researchers said in a statement from the university, “This is the best-documented Roman court case from Judaea, apart from the trial of Jesus.” However, the document isn’t anything as grandiose as a religious text or a murder trial. Instead, it describes a Roman court case against Gadalias and Saulos, two would-be tax dodgers who allegedly tried to circumvent Roman laws. The case took place around 130 C.E., after the two forged documentation regarding the buying and selling of slaves. Tax laws aren’t fun regardless of what century you live in, but in ancient Rome, they could be a matter of life or death. The Roman Empire punished tax cheats with years of hard labor and even executed them on occasion. Interestingly, the papyrus was written by the prosecuting lawyer in the case, and the detailed document is giving historians insight into what legal proceedings looked like in ancient Rome and Roman-occupied territories. Unfortunately, much of the document is incomplete since portions of the papyrus were degraded over time. This case seems to have gone from solved to unsolved. If only true-crime podcasters had existed in ancient Rome.
Who said court documents had to be boring? Researchers recently translated writings on a 1,900-year-old piece of papyrus, and it has proven to be one of the oldest true crime documents in existence. The papyrus was originally found in the Judean Desert along with the Dead Sea Scrolls, and was recently rediscovered by researchers in a storeroom, after going overlooked for quite some time. It was originally marked as being written in Nabataean, an ancient Aramaic language, but when sifting through the piles of papyrus, researcher Hannah Cotton immediately recognized the labeling as erroneous. Indeed, the papyrus actually contained 133 lines of ancient Greek text, used by Romans to document court cases. One of the researchers said in a statement from the university, “This is the best-documented Roman court case from Judaea, apart from the trial of Jesus.” However, the document isn’t anything as grandiose as a religious text or a murder trial. Instead, it describes a Roman court case against Gadalias and Saulos, two would-be tax dodgers who allegedly tried to circumvent Roman laws. The case took place around 130 C.E., after the two forged documentation regarding the buying and selling of slaves. Tax laws aren’t fun regardless of what century you live in, but in ancient Rome, they could be a matter of life or death. The Roman Empire punished tax cheats with years of hard labor and even executed them on occasion. Interestingly, the papyrus was written by the prosecuting lawyer in the case, and the detailed document is giving historians insight into what legal proceedings looked like in ancient Rome and Roman-occupied territories. Unfortunately, much of the document is incomplete since portions of the papyrus were degraded over time. This case seems to have gone from solved to unsolved. If only true-crime podcasters had existed in ancient Rome.
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FREEAstronomy Daily Curio #3025Free1 CQ
Water those? Signs of water, of course! Using data and imagery from orbiters, scientists at the Natural History Museum in London have discovered clay mounds on Mars, and they’re proving to be some of the most convincing evidence yet that water once covered the red planet’s surface. The search for water on Mars has been going on for decades, but evidence for large bodies of it has been sparse. While Mars certainly had some water at one point, it’s been difficult to discern exactly how much. Now, scientists are pointing to mounds of Martian clay as evidence that, at one time, water was not only present but plentiful on the Red Planet. In all, around 15,000 clay mounds have been found covering an area roughly the size of Texas, and some of them are 1,600 feet tall. They contain clay minerals that could have only formed in the presence of running water.
Researcher Joe McNeil and his colleagues at the Natural History Museum in London used images collected by three separate orbiters: NASA's Mars Reconnaissance Orbiter, European Space Agency's Mars Express, and ExoMars Trace Gas Orbiter, which offered spectral composition data in addition to high-resolution images of the Martian surface. The data not only showed the presence of clay, but how much of it there was. Based on this, scientists estimate that the clay minerals were deposited between 3.7 and 4.2 billion years ago, when there were possibly oceans of water on the Red Planet. While the clay mounds indicate the presence of abundant water in the distant past, exactly how much of it there was and what parts of the planet it covered are still matters of debate. As McNeil said in a statement through the museum, "It's possible that this might have come from an ancient northern ocean on Mars, but this is an idea that's still controversial." Hopefully the clay mounds have more watery secrets to share.
[Image description: A starry sky with some purple light visible.] Credit & copyright: Felix Mittermeier, PexelsWater those? Signs of water, of course! Using data and imagery from orbiters, scientists at the Natural History Museum in London have discovered clay mounds on Mars, and they’re proving to be some of the most convincing evidence yet that water once covered the red planet’s surface. The search for water on Mars has been going on for decades, but evidence for large bodies of it has been sparse. While Mars certainly had some water at one point, it’s been difficult to discern exactly how much. Now, scientists are pointing to mounds of Martian clay as evidence that, at one time, water was not only present but plentiful on the Red Planet. In all, around 15,000 clay mounds have been found covering an area roughly the size of Texas, and some of them are 1,600 feet tall. They contain clay minerals that could have only formed in the presence of running water.
Researcher Joe McNeil and his colleagues at the Natural History Museum in London used images collected by three separate orbiters: NASA's Mars Reconnaissance Orbiter, European Space Agency's Mars Express, and ExoMars Trace Gas Orbiter, which offered spectral composition data in addition to high-resolution images of the Martian surface. The data not only showed the presence of clay, but how much of it there was. Based on this, scientists estimate that the clay minerals were deposited between 3.7 and 4.2 billion years ago, when there were possibly oceans of water on the Red Planet. While the clay mounds indicate the presence of abundant water in the distant past, exactly how much of it there was and what parts of the planet it covered are still matters of debate. As McNeil said in a statement through the museum, "It's possible that this might have come from an ancient northern ocean on Mars, but this is an idea that's still controversial." Hopefully the clay mounds have more watery secrets to share.
[Image description: A starry sky with some purple light visible.] Credit & copyright: Felix Mittermeier, Pexels -
FREEWorld History Daily Curio #3024Free1 CQ
Throughout the centuries, history reminds us of a sobering fact: prejudice can make ordinary people do terrible things. Last week was the 80-year anniversary of the liberation of Auschwitz. But even before that particular concentration camp was built, the Nazi regime carried out a series of escalating, violent attacks against minorities in Germany and other occupied territories, often with the help of ordinary citizens. These attacks were spurred on by violent Nazi rhetoric, and were meant to terrorize Jewish people, LGBTQ people, political dissidents, and anyone else that the regime considered an “enemy.” Perhaps the most infamous of these attacks came to be known as Kristallnacht, or the Night of Broken Glass.
On November 7, 1938, 17-year-old Polish-German Jew Herschel Grynszpan shot German diplomat Ernst vom Rath in Paris, France. Grynszpan’s attack on the previously-obscure diplomat was motivated by the deportation of Polish Jews into “relocation camps” just weeks prior. Grynszpan’s family were among those taken to the camps. Vom Rath died a few days after he was shot, on November 9, when a Nazi gathering in Munich happened to be celebrating the anniversary of the Beer Hall Putsch, Hitler’s 1923 failed coup attempt. Chief propagandist Joseph Goebbels seized the opportunity to rile up outrage, using the news of Vom Rath’s death as a rallying cry for Nazi supporters. Goebbels called for violent action against the Jewish population of Germany and Austria, and Nazi officials spread the orders across their territories. Over the course of two nights, countless homes and businesses owned by Jewish families were vandalized or destroyed, leaving the streets littered with shards of broken glass and rubble. 30,000 Jewish men were arrested and sent to concentration camps at Sachsenhausen, Dachau, and Buchenwald, while around 100 Jews were murdered in the outbreak of violence. When news of the events reached the U.S., President Franklin D. Roosevelt condemned the violence and cut diplomatic ties with Germany, though the move wasn’t widely supported, as many in the U.S. favored a policy of appeasement. Kristallnacht was one of the Nazi Party’s first major steps toward the planned eradication of Jews and other minorities in Europe, and further legislative measures restricting their rights were passed in the following days and months. For the Nazis, propaganda was just another weapon to be put to violent use.Throughout the centuries, history reminds us of a sobering fact: prejudice can make ordinary people do terrible things. Last week was the 80-year anniversary of the liberation of Auschwitz. But even before that particular concentration camp was built, the Nazi regime carried out a series of escalating, violent attacks against minorities in Germany and other occupied territories, often with the help of ordinary citizens. These attacks were spurred on by violent Nazi rhetoric, and were meant to terrorize Jewish people, LGBTQ people, political dissidents, and anyone else that the regime considered an “enemy.” Perhaps the most infamous of these attacks came to be known as Kristallnacht, or the Night of Broken Glass.
On November 7, 1938, 17-year-old Polish-German Jew Herschel Grynszpan shot German diplomat Ernst vom Rath in Paris, France. Grynszpan’s attack on the previously-obscure diplomat was motivated by the deportation of Polish Jews into “relocation camps” just weeks prior. Grynszpan’s family were among those taken to the camps. Vom Rath died a few days after he was shot, on November 9, when a Nazi gathering in Munich happened to be celebrating the anniversary of the Beer Hall Putsch, Hitler’s 1923 failed coup attempt. Chief propagandist Joseph Goebbels seized the opportunity to rile up outrage, using the news of Vom Rath’s death as a rallying cry for Nazi supporters. Goebbels called for violent action against the Jewish population of Germany and Austria, and Nazi officials spread the orders across their territories. Over the course of two nights, countless homes and businesses owned by Jewish families were vandalized or destroyed, leaving the streets littered with shards of broken glass and rubble. 30,000 Jewish men were arrested and sent to concentration camps at Sachsenhausen, Dachau, and Buchenwald, while around 100 Jews were murdered in the outbreak of violence. When news of the events reached the U.S., President Franklin D. Roosevelt condemned the violence and cut diplomatic ties with Germany, though the move wasn’t widely supported, as many in the U.S. favored a policy of appeasement. Kristallnacht was one of the Nazi Party’s first major steps toward the planned eradication of Jews and other minorities in Europe, and further legislative measures restricting their rights were passed in the following days and months. For the Nazis, propaganda was just another weapon to be put to violent use. -
FREETravel Daily Curio #3023Free1 CQ
Roughing it in nature can be fun...but there's nothing wrong with a few creature comforts along the way. Exploring the Alaskan wilderness is a daunting task, but in the Chugach and Tongass National Forests, there are cabins, or “huts”, to provide shelter for eager adventurers. Now, thanks to the Alaska Cabins Project, there will soon be even more stops for hut-to-hut hikers.
Currently, the U.S. Forest Service maintains around 200 cabins that provide much-needed shelter. Most of them were built in the 1920s to make the outdoors more accessible to less-experienced hikers and families, but the majority of them were built during President Franklin D. Roosevelt’s administration by the Civilian Conservation Corps (CCC), which was part of an initiative to give people more work opportunities during the Great Depression. The cabins are much like the famous Alps hut system, in Europe, where hikers, skiers, and other outdoor enthusiasts can book a hut for a day in France, Italy, or Switzerland. Many of the Alps huts offer food, lodging, and other amenities, though some are sparser, providing only limited provisions and a safe place to rest. Because of the huts, visitors to the Alps can carry lighter packs since they don’t need to worry about tents or carry as much food.
The cabins in Alaska are less hostel-like, but they are popular nonetheless, and many of them are reserved months in advance. They can be booked for an overnight stay, although other travelers are still allowed to stop in during the day. Some of Alaska’s cabins also offer canoes, boats, and other equipment that would be impractical for hikers to carry with them, allowing visitors to explore remote areas that would normally be out of reach. As part of the Alaska Cabins Project, the U.S. Forest Service is teaming up with the nonprofit National Forest Foundation (NFF) to repair 10 cabins and add 25 new ones to expand on the current trail system. The endeavor is the largest of its kind in 50 years. With new cabins, officials hope to alleviate some of the long wait times for reservations and make Alaska even more accessible. Exploring the outdoors doesn’t need to be so in-tents.
[Image description: A photo of Bullard Mountain in Alaska, across a lake with some ice floes.] Credit & copyright: Thomson200, Wikimedia Commons. This file is made available under the Creative Commons CC0 1.0 Universal Public Domain Dedication.Roughing it in nature can be fun...but there's nothing wrong with a few creature comforts along the way. Exploring the Alaskan wilderness is a daunting task, but in the Chugach and Tongass National Forests, there are cabins, or “huts”, to provide shelter for eager adventurers. Now, thanks to the Alaska Cabins Project, there will soon be even more stops for hut-to-hut hikers.
Currently, the U.S. Forest Service maintains around 200 cabins that provide much-needed shelter. Most of them were built in the 1920s to make the outdoors more accessible to less-experienced hikers and families, but the majority of them were built during President Franklin D. Roosevelt’s administration by the Civilian Conservation Corps (CCC), which was part of an initiative to give people more work opportunities during the Great Depression. The cabins are much like the famous Alps hut system, in Europe, where hikers, skiers, and other outdoor enthusiasts can book a hut for a day in France, Italy, or Switzerland. Many of the Alps huts offer food, lodging, and other amenities, though some are sparser, providing only limited provisions and a safe place to rest. Because of the huts, visitors to the Alps can carry lighter packs since they don’t need to worry about tents or carry as much food.
The cabins in Alaska are less hostel-like, but they are popular nonetheless, and many of them are reserved months in advance. They can be booked for an overnight stay, although other travelers are still allowed to stop in during the day. Some of Alaska’s cabins also offer canoes, boats, and other equipment that would be impractical for hikers to carry with them, allowing visitors to explore remote areas that would normally be out of reach. As part of the Alaska Cabins Project, the U.S. Forest Service is teaming up with the nonprofit National Forest Foundation (NFF) to repair 10 cabins and add 25 new ones to expand on the current trail system. The endeavor is the largest of its kind in 50 years. With new cabins, officials hope to alleviate some of the long wait times for reservations and make Alaska even more accessible. Exploring the outdoors doesn’t need to be so in-tents.
[Image description: A photo of Bullard Mountain in Alaska, across a lake with some ice floes.] Credit & copyright: Thomson200, Wikimedia Commons. This file is made available under the Creative Commons CC0 1.0 Universal Public Domain Dedication. -
FREEMind + Body Daily CurioFree1 CQ
Happy Year of the Snake! If you participated in Lunar New Year celebrations this week, you might have indulged in momos, a type of Tibetan and Nepalese dumpling. These chewy, meat-filled treats are popular at all kinds of celebrations, but are also plentiful year-round. Like many varieties of Asian dumplings, momos have a long and somewhat mysterious history.
Momos are small, round, steamed dumplings made from a dough of white flour and water. They’re usually filled with a combination of meat and vegetables, which can vary greatly from region to region. While most momos served in the U.S. are made with pork or chicken, in Nepal, Tibet, or Bhutan, goat or water buffalo meat is sometimes used. All sorts of vegetables can be found in different varieties of momos, including cabbage, carrots, flat beans, chayote, and soy granules. Momos are usually served with a spicy, red sauce made from chilis, garlic, and tomatoes. They can also be served as part of a soup called mokthuk, which has a thin broth and sometimes includes noodles.
There is intense debate about who first invented dumplings. Since they’ve been enjoyed all over the world for centuries, the mystery will probably never be solved. Besides, it’s likely that different types of dumplings had completely different, independent origins. As for momos, they’re thought to have originated in either Nepal or Tibet some time in the fourteenth century, and they’re considered an important part of both regions' cuisines. Some believe that Nepali merchants brought momos into Nepal from Tibet. Others say that Nepal invented momos, and Tibet was introduced to them when a Nepalese princess married into the Tibetan royal family in the fifteenth century.
Regardless of whether they first came from Nepal or Tibet, momos are famous in both places today and are also enjoyed in restaurants around the world. Their simplicity makes them adaptable—they can be served as an appetizer, a main course, or as part of a larger entree. Their name may be short, but these little dumplings are long on flavor.
[Image description: A circle of momo surrounding orange-colored dipping sauce on a white plate.] Credit & copyright: Towfiqu barbhuiya, PexelsHappy Year of the Snake! If you participated in Lunar New Year celebrations this week, you might have indulged in momos, a type of Tibetan and Nepalese dumpling. These chewy, meat-filled treats are popular at all kinds of celebrations, but are also plentiful year-round. Like many varieties of Asian dumplings, momos have a long and somewhat mysterious history.
Momos are small, round, steamed dumplings made from a dough of white flour and water. They’re usually filled with a combination of meat and vegetables, which can vary greatly from region to region. While most momos served in the U.S. are made with pork or chicken, in Nepal, Tibet, or Bhutan, goat or water buffalo meat is sometimes used. All sorts of vegetables can be found in different varieties of momos, including cabbage, carrots, flat beans, chayote, and soy granules. Momos are usually served with a spicy, red sauce made from chilis, garlic, and tomatoes. They can also be served as part of a soup called mokthuk, which has a thin broth and sometimes includes noodles.
There is intense debate about who first invented dumplings. Since they’ve been enjoyed all over the world for centuries, the mystery will probably never be solved. Besides, it’s likely that different types of dumplings had completely different, independent origins. As for momos, they’re thought to have originated in either Nepal or Tibet some time in the fourteenth century, and they’re considered an important part of both regions' cuisines. Some believe that Nepali merchants brought momos into Nepal from Tibet. Others say that Nepal invented momos, and Tibet was introduced to them when a Nepalese princess married into the Tibetan royal family in the fifteenth century.
Regardless of whether they first came from Nepal or Tibet, momos are famous in both places today and are also enjoyed in restaurants around the world. Their simplicity makes them adaptable—they can be served as an appetizer, a main course, or as part of a larger entree. Their name may be short, but these little dumplings are long on flavor.
[Image description: A circle of momo surrounding orange-colored dipping sauce on a white plate.] Credit & copyright: Towfiqu barbhuiya, Pexels -
FREESTEM Daily Curio #3022Free1 CQ
It may sound like something out of science fiction, but breathing xenon gas might be good for your brain. Researchers at Mass General Brigham and Washington University School of Medicine in St. Louis have found that the gas may have the potential to treat Alzheimer’s disease. While xenon gas sounds like an exotic substance, it's actually a commonly used anesthetic. Some mountaineers have found that the noble gas may be useful in conquering mountains, as it increases erythropoietin levels in the body. Erythropoietin is the hormone that regulates red blood cell production, and more red blood cells means more oxygen for the body to use at high altitudes.
Now, it seems that xenon could have neuroprotective properties as well. Researchers began looking into xenon gas because of previous studies showing its potential neuroprotective properties, but also because it can cross the blood-brain barrier, something that few drugs can do safely. When they placed mice with Alzheimer’s disease in a chamber filled with 30 percent xenon gas for around 40 minutes, they found decreased amounts of amyloid plaques in the rodents’ brains. Amyloid plaques are misfolded proteins that build up in the brains of patients with Alzheimer's disease. The mice also showed decreased brain inflammation and brain shrinkage, as well as improved cognitive functions, with mice returning to their regular behaviors like nest-building. The findings were so promising that human clinical trials are set to begin soon, but of course, there’s no guarantee that the gas will have the same effect on people. Alzheimer’s disease seems to work a little differently in people than it does in rodents. In the U.S. alone, there are 6.9 million people who suffer from the disease. Worldwide, it accounts for around 70 percent of dementia cases. If this new treatment does work, it could literally change the world. If it doesn’t, at least xenon is harmless. A noble gas, indeed.
[Image description: A digital illustration of a brain against a black background.] Credit & copyright: KATRIN BOLOVTSOVA, PexelsIt may sound like something out of science fiction, but breathing xenon gas might be good for your brain. Researchers at Mass General Brigham and Washington University School of Medicine in St. Louis have found that the gas may have the potential to treat Alzheimer’s disease. While xenon gas sounds like an exotic substance, it's actually a commonly used anesthetic. Some mountaineers have found that the noble gas may be useful in conquering mountains, as it increases erythropoietin levels in the body. Erythropoietin is the hormone that regulates red blood cell production, and more red blood cells means more oxygen for the body to use at high altitudes.
Now, it seems that xenon could have neuroprotective properties as well. Researchers began looking into xenon gas because of previous studies showing its potential neuroprotective properties, but also because it can cross the blood-brain barrier, something that few drugs can do safely. When they placed mice with Alzheimer’s disease in a chamber filled with 30 percent xenon gas for around 40 minutes, they found decreased amounts of amyloid plaques in the rodents’ brains. Amyloid plaques are misfolded proteins that build up in the brains of patients with Alzheimer's disease. The mice also showed decreased brain inflammation and brain shrinkage, as well as improved cognitive functions, with mice returning to their regular behaviors like nest-building. The findings were so promising that human clinical trials are set to begin soon, but of course, there’s no guarantee that the gas will have the same effect on people. Alzheimer’s disease seems to work a little differently in people than it does in rodents. In the U.S. alone, there are 6.9 million people who suffer from the disease. Worldwide, it accounts for around 70 percent of dementia cases. If this new treatment does work, it could literally change the world. If it doesn’t, at least xenon is harmless. A noble gas, indeed.
[Image description: A digital illustration of a brain against a black background.] Credit & copyright: KATRIN BOLOVTSOVA, Pexels -
FREEDaily Curio #3021Free1 CQ
Gassed out? Get pumped! Recent sales trends indicate that heat pumps are outselling gas furnaces across the U.S., which is unusual…but not entirely unexpected. In 2023, Americans chose heat pumps over gas furnaces for their heating needs, buying 3,616,632 heat pumps compared to 2,989,516 gas furnaces. On paper, the reasons seem obvious. Heat pumps are up to four times cheaper to run than gas furnaces, and in the summer, they can also cool the house. It sounds too good to be true, but heat pumps are so efficient because they don’t actually generate heat at all. Instead, they just transfer it from one place to another.
Heat pumps work by allowing refrigerant inside them to evaporate and compress as needed. In the winter, the refrigerant absorbs heat energy from outside (even when it’s cold, there’s more heat energy in the air than in the refrigerant.) The refrigerant outside then evaporates and is pumped inside, where it is compressed, releasing heat. In the summer, the refrigerant absorbs the heat inside the home and releases it outside, which has a cooling effect. It’s actually the same principle that allows refrigerators to work, but on a scale that’s large enough to change the internal temperature of an entire house. Heat pumps only require enough energy to move refrigerant around in a closed system, which explains their lower price tag. But while many consumers are turning to heat pumps for economic reasons, others are choosing them to reduce carbon emissions. Since gas furnaces burn natural gas, they release CO2 into the atmosphere, contributing to climate change. For this reason, some states, like California, encourage heat pumps for new constructions via building codes. In San Francisco, gas furnaces could be prohibited entirely by 2029. Hey, if it means more green for the environment and your wallet, then why not?Gassed out? Get pumped! Recent sales trends indicate that heat pumps are outselling gas furnaces across the U.S., which is unusual…but not entirely unexpected. In 2023, Americans chose heat pumps over gas furnaces for their heating needs, buying 3,616,632 heat pumps compared to 2,989,516 gas furnaces. On paper, the reasons seem obvious. Heat pumps are up to four times cheaper to run than gas furnaces, and in the summer, they can also cool the house. It sounds too good to be true, but heat pumps are so efficient because they don’t actually generate heat at all. Instead, they just transfer it from one place to another.
Heat pumps work by allowing refrigerant inside them to evaporate and compress as needed. In the winter, the refrigerant absorbs heat energy from outside (even when it’s cold, there’s more heat energy in the air than in the refrigerant.) The refrigerant outside then evaporates and is pumped inside, where it is compressed, releasing heat. In the summer, the refrigerant absorbs the heat inside the home and releases it outside, which has a cooling effect. It’s actually the same principle that allows refrigerators to work, but on a scale that’s large enough to change the internal temperature of an entire house. Heat pumps only require enough energy to move refrigerant around in a closed system, which explains their lower price tag. But while many consumers are turning to heat pumps for economic reasons, others are choosing them to reduce carbon emissions. Since gas furnaces burn natural gas, they release CO2 into the atmosphere, contributing to climate change. For this reason, some states, like California, encourage heat pumps for new constructions via building codes. In San Francisco, gas furnaces could be prohibited entirely by 2029. Hey, if it means more green for the environment and your wallet, then why not? -
FREESTEM Daily Curio #3020Free1 CQ
What kind of turtle doesn’t mind a cold snap? A snapping turtle, of course! Sea turtles, on the other hand, are out of luck. At least, they would be, if it weren’t for the tireless efforts of organizations like the Florida Fish and Wildlife Conservation Commission (FWC) officials, who rescued 30 sea turtles that were struggling with the unusually cold weather.
After a historic winter storm left up to eight inches of snow in Florida recently, sea turtles that swim in the Gulf coast were left stunned by the sudden temperature change. When waters dip below 50 degrees Fahrenheit, sea turtles become lethargic and eventually lose their ability to swim. Since turtles need to surface frequently for air, cold temperatures can quickly prove fatal. Even cold-stunned turtles are able to get to warmer waters, the cold-blooded creatures have a difficult time recovering on their own. That’s why Florida wildlife officials quickly scooped up 30 cold-stunned turtles and began rehabilitating them at a specialized facility.
Some were released into warmer waters near Florida, but a further 40 from around the state remain in treatment, with more turtles still on the way. Florida isn’t the only state to rescue turtles in crisis, though. Around 200 sea turtles affected by this winter’s arctic blast were rescued off the coast of Texas by Sea Turtle, Inc., a rescue and rehabilitation center based out of South Padre Island. Late last year, over 500 cold-stunned Kemp’s ridley sea turtles were found off the coast of Massachusetts, and some of them were flown to Mississippi for rehabilitation. For many of the turtles, however, being cold-stunned can be a blessing in disguise. Many of the turtles who were rescued in these instances showed signs of diseases or injuries which can now be treated in captivity. No rush—slow and steady wins the race, after all.
[Image description: A Kemp’s Ridley sea turtle crawling across sand.] Credit & copyright: USFWS National Digital Library, David Bowman, 2C5E7D2B-1298-4A78-9F3BA8BA05A0A3B9. Public Domain.What kind of turtle doesn’t mind a cold snap? A snapping turtle, of course! Sea turtles, on the other hand, are out of luck. At least, they would be, if it weren’t for the tireless efforts of organizations like the Florida Fish and Wildlife Conservation Commission (FWC) officials, who rescued 30 sea turtles that were struggling with the unusually cold weather.
After a historic winter storm left up to eight inches of snow in Florida recently, sea turtles that swim in the Gulf coast were left stunned by the sudden temperature change. When waters dip below 50 degrees Fahrenheit, sea turtles become lethargic and eventually lose their ability to swim. Since turtles need to surface frequently for air, cold temperatures can quickly prove fatal. Even cold-stunned turtles are able to get to warmer waters, the cold-blooded creatures have a difficult time recovering on their own. That’s why Florida wildlife officials quickly scooped up 30 cold-stunned turtles and began rehabilitating them at a specialized facility.
Some were released into warmer waters near Florida, but a further 40 from around the state remain in treatment, with more turtles still on the way. Florida isn’t the only state to rescue turtles in crisis, though. Around 200 sea turtles affected by this winter’s arctic blast were rescued off the coast of Texas by Sea Turtle, Inc., a rescue and rehabilitation center based out of South Padre Island. Late last year, over 500 cold-stunned Kemp’s ridley sea turtles were found off the coast of Massachusetts, and some of them were flown to Mississippi for rehabilitation. For many of the turtles, however, being cold-stunned can be a blessing in disguise. Many of the turtles who were rescued in these instances showed signs of diseases or injuries which can now be treated in captivity. No rush—slow and steady wins the race, after all.
[Image description: A Kemp’s Ridley sea turtle crawling across sand.] Credit & copyright: USFWS National Digital Library, David Bowman, 2C5E7D2B-1298-4A78-9F3BA8BA05A0A3B9. Public Domain. -
FREEWriting Daily Curio #3019Free1 CQ
Uncle Sam needs you…to take a look at this note, please. Much of the National Archives’ historical documents are written in cursive, but they’re having trouble finding people who can actually read it. Now, they’re officially calling on cursive-reading members of the public to help them decipher some of their documents. Before the advent of digital communications, most informal correspondence and a great number of formal documents were written by hand in cursive. Until now, it hasn’t been much of an issue. In the past, students in the U.S. were all taught to read and write in cursive, since cursive allows one to write much faster, by hand. That’s no longer the case today, as handwriting has been largely superseded by keyboards. Since American schools stopped teaching cursive, fewer and fewer people are capable of writing or reading it. That’s an issue for the National Archives, where tens of millions of documents are digitized before they are lost to time. Most of them can be digitized by an automated process called optical character recognition, in which computers scan and decipher documents. Unfortunately, it doesn’t always work, and a human touch is inevitably required, especially when it comes to cursive.
That’s why the Archives have started the Citizen Archivist program, which is seeking volunteers who are still fluent in cursive. The program has already attracted around 5,000 volunteers, and these citizen archivists are given “missions,” in which they’re assigned old documents to transcribe. Many of the missions involve deciphering documents pertaining to the Revolutionary War pension dating to between 1866 to 1870. These include everything from genealogy records to personal correspondence during wartime. Although cursive has been an increasingly lost art, it might make a comeback. Last January, a new law took effect in California making cursive mandatory in schools again, and Kentucky followed suit soon after. If those students are cursing the new law, perhaps they should write their grievances in cursive.
[Image description: A partial image of the cursive alphabet on lines.] Credit & copyright: Sotakeit, Wikimedia Commons. This work has been released into the public domain by its author, Sotakeit, at the English Wikipedia project. This applies worldwide.Uncle Sam needs you…to take a look at this note, please. Much of the National Archives’ historical documents are written in cursive, but they’re having trouble finding people who can actually read it. Now, they’re officially calling on cursive-reading members of the public to help them decipher some of their documents. Before the advent of digital communications, most informal correspondence and a great number of formal documents were written by hand in cursive. Until now, it hasn’t been much of an issue. In the past, students in the U.S. were all taught to read and write in cursive, since cursive allows one to write much faster, by hand. That’s no longer the case today, as handwriting has been largely superseded by keyboards. Since American schools stopped teaching cursive, fewer and fewer people are capable of writing or reading it. That’s an issue for the National Archives, where tens of millions of documents are digitized before they are lost to time. Most of them can be digitized by an automated process called optical character recognition, in which computers scan and decipher documents. Unfortunately, it doesn’t always work, and a human touch is inevitably required, especially when it comes to cursive.
That’s why the Archives have started the Citizen Archivist program, which is seeking volunteers who are still fluent in cursive. The program has already attracted around 5,000 volunteers, and these citizen archivists are given “missions,” in which they’re assigned old documents to transcribe. Many of the missions involve deciphering documents pertaining to the Revolutionary War pension dating to between 1866 to 1870. These include everything from genealogy records to personal correspondence during wartime. Although cursive has been an increasingly lost art, it might make a comeback. Last January, a new law took effect in California making cursive mandatory in schools again, and Kentucky followed suit soon after. If those students are cursing the new law, perhaps they should write their grievances in cursive.
[Image description: A partial image of the cursive alphabet on lines.] Credit & copyright: Sotakeit, Wikimedia Commons. This work has been released into the public domain by its author, Sotakeit, at the English Wikipedia project. This applies worldwide. -
FREEMind + Body Daily CurioFree1 CQ
It may be winter, but bring on the spring rolls! These flaky, crunchy, vegetable-y morsels are an important part of any Lunar New Year meal, so they’ll be particularly abundant in the coming days. But spring rolls are also part of many Asian cuisines all year long, including Chinese, Vietnamese, and Thai cuisines. Sometimes confused for egg rolls or summer rolls, spring rolls have a mysterious history that stretches all the way back to ancient times.
Spring rolls are small, fried cylindrical rolls made with a dough of rice flour, water, and salt, and filled with vegetables like shredded cabbage, shitake mushrooms, shredded carrot, and mung beans. Meat, like pork or shrimp, is sometimes added, but traditionally many spring roll varieties, including Chinese spring rolls, were vegetarian. Spring rolls can be dipped in a variety of sauces, including peanut sauce, soy sauce, chili oil, or sweet and sour sauce. Spring rolls are different from summer rolls, which are served cold with a translucent wrapper made of rice paper. They’re also different from egg rolls, a spring roll variant created in the U.S. in which eggs are added to the spring roll batter.
As for where spring rolls come from, they’re believed to have originated in China. What’s harder to pinpoint is when, exactly, the first spring roll was made. During the Eastern Jin Dynasty of 265 to 420 C.E., people made thin pancakes of dough topped with spring vegetables and fruits to eat during springtime celebrations. These were sometimes referred to as the “spring dish.” It wasn’t until the Ming and Qing Dynasties of 1367 to 1911 that historical records show evidence for spring rolls that were actually rolled up. This variety took off quickly, and before long, rolled spring rolls were being eaten by Chinese people of all social classes and backgrounds. One legend claims that the Kangxi Emperor, the fourth Emperor of the Qing Dynasty, held a grand, multi-day banquet known as the Manchu–Han Imperial Feast to encourage peace between China’s Manchu and Han ethnic groups. The feast was said to have lasted for three days, during which time more than 300 dishes, including spring rolls, were served.
Today, spring roll varieties can be found all across Asia, and in all kinds of U.S. Asian restaurants. They’re even a popular frozen food, so anyone can easily enjoy them at home. What better way to beat the winter blues than with a warm reminder of spring?
[Image description: Five spring rolls on a wooden stand.] Credit & copyright: Erica Strolen, PexelsIt may be winter, but bring on the spring rolls! These flaky, crunchy, vegetable-y morsels are an important part of any Lunar New Year meal, so they’ll be particularly abundant in the coming days. But spring rolls are also part of many Asian cuisines all year long, including Chinese, Vietnamese, and Thai cuisines. Sometimes confused for egg rolls or summer rolls, spring rolls have a mysterious history that stretches all the way back to ancient times.
Spring rolls are small, fried cylindrical rolls made with a dough of rice flour, water, and salt, and filled with vegetables like shredded cabbage, shitake mushrooms, shredded carrot, and mung beans. Meat, like pork or shrimp, is sometimes added, but traditionally many spring roll varieties, including Chinese spring rolls, were vegetarian. Spring rolls can be dipped in a variety of sauces, including peanut sauce, soy sauce, chili oil, or sweet and sour sauce. Spring rolls are different from summer rolls, which are served cold with a translucent wrapper made of rice paper. They’re also different from egg rolls, a spring roll variant created in the U.S. in which eggs are added to the spring roll batter.
As for where spring rolls come from, they’re believed to have originated in China. What’s harder to pinpoint is when, exactly, the first spring roll was made. During the Eastern Jin Dynasty of 265 to 420 C.E., people made thin pancakes of dough topped with spring vegetables and fruits to eat during springtime celebrations. These were sometimes referred to as the “spring dish.” It wasn’t until the Ming and Qing Dynasties of 1367 to 1911 that historical records show evidence for spring rolls that were actually rolled up. This variety took off quickly, and before long, rolled spring rolls were being eaten by Chinese people of all social classes and backgrounds. One legend claims that the Kangxi Emperor, the fourth Emperor of the Qing Dynasty, held a grand, multi-day banquet known as the Manchu–Han Imperial Feast to encourage peace between China’s Manchu and Han ethnic groups. The feast was said to have lasted for three days, during which time more than 300 dishes, including spring rolls, were served.
Today, spring roll varieties can be found all across Asia, and in all kinds of U.S. Asian restaurants. They’re even a popular frozen food, so anyone can easily enjoy them at home. What better way to beat the winter blues than with a warm reminder of spring?
[Image description: Five spring rolls on a wooden stand.] Credit & copyright: Erica Strolen, Pexels -
FREEArt Appreciation Daily Curio #3018Free1 CQ
Some artists live and die by what critics say…others just can’t be bothered to care. Édouard Manet, born on this day in 1832, was definitely in the latter camp. Born in Paris, France, Manet had a typical upbringing and education for the time, but always showed interest in painting, even as a young student. His father had aspirations for him to become a lawyer, but Manet wasn’t interested. After refusing to enroll in law school, Manet’s father wouldn't fund his artistic education, so Manet applied for the naval college, but was rejected. He then worked aboard a transport vessel before returning to Paris and applying to the naval college again. When he was rejected again, his father finally relented and allowed Manet to pursue art.
As a painter, Manet cared very little about what critics thought. He went against the grain and eschewed the biblical and mythological themes that were popular in his time. Manet preferred to paint subjects that he personally related to or was familiar with, painting common people and common scenes. Moreover, his style sought to capture movement and light in their ephemeral states, which angered critics but inspired other artists who would go on to form the growing Impressionist movement. One painting that showcases his style is his portrait of Berthe Morisot, whom Manet painted to convey a sense of motion as she turns to look at the artist. Manet painted the woman’s hair as unkempt and her outfit somewhat abstract, leaving much to the imagination of the viewer when it comes to her posture. Another of Manet’s paintings, Olympia, caused quite a controversy upon its debut. It depicts a nude woman reclining while looking brazenly at the viewer instead of looking away demurely, and it was considered vulgar at the time. Despite being a significant influence on the Impressionists, Manet himself never completely associated with them. Defiant and independent to the end, he painted what he liked, as he liked, staying true to his own vision of art and nothing else. It wasn’t until after his death that Manet was fully appreciated as the influential artist he was, instead of the lightning rod of controversy critics had branded him as. They say “different stroke for different folks,” but some folks clearly had it wrong.
[Image description: A portion of Edouard Manet’s Berthe Morisot painting, showing a woman in an elaborate hat and fur coat.] Credit & copyright: The Cleveland Museum of Art, Bequest of Leonard C. Hanna Jr. 1958.34. Public Domain, Creative Commons Zero (CC0) designation.Some artists live and die by what critics say…others just can’t be bothered to care. Édouard Manet, born on this day in 1832, was definitely in the latter camp. Born in Paris, France, Manet had a typical upbringing and education for the time, but always showed interest in painting, even as a young student. His father had aspirations for him to become a lawyer, but Manet wasn’t interested. After refusing to enroll in law school, Manet’s father wouldn't fund his artistic education, so Manet applied for the naval college, but was rejected. He then worked aboard a transport vessel before returning to Paris and applying to the naval college again. When he was rejected again, his father finally relented and allowed Manet to pursue art.
As a painter, Manet cared very little about what critics thought. He went against the grain and eschewed the biblical and mythological themes that were popular in his time. Manet preferred to paint subjects that he personally related to or was familiar with, painting common people and common scenes. Moreover, his style sought to capture movement and light in their ephemeral states, which angered critics but inspired other artists who would go on to form the growing Impressionist movement. One painting that showcases his style is his portrait of Berthe Morisot, whom Manet painted to convey a sense of motion as she turns to look at the artist. Manet painted the woman’s hair as unkempt and her outfit somewhat abstract, leaving much to the imagination of the viewer when it comes to her posture. Another of Manet’s paintings, Olympia, caused quite a controversy upon its debut. It depicts a nude woman reclining while looking brazenly at the viewer instead of looking away demurely, and it was considered vulgar at the time. Despite being a significant influence on the Impressionists, Manet himself never completely associated with them. Defiant and independent to the end, he painted what he liked, as he liked, staying true to his own vision of art and nothing else. It wasn’t until after his death that Manet was fully appreciated as the influential artist he was, instead of the lightning rod of controversy critics had branded him as. They say “different stroke for different folks,” but some folks clearly had it wrong.
[Image description: A portion of Edouard Manet’s Berthe Morisot painting, showing a woman in an elaborate hat and fur coat.] Credit & copyright: The Cleveland Museum of Art, Bequest of Leonard C. Hanna Jr. 1958.34. Public Domain, Creative Commons Zero (CC0) designation. -
FREEUS History Daily Curio #3017Free1 CQ
Why did they call it a ration when it was so irrational? Pre-sliced bread became popular starting in the late 1920s, and it quickly became so ingrained in consumers’ preferences that when it was banned during WWII, it caused quite an uproar. Bread has been around for millennia, but pre-sliced bread has only been around for about a century and a half. The very first bread-slicing device was invented in 1860 and used parallel blades to cut a loaf of bread all at once. However, it wasn’t until Otto Frederick Rohwedder of Iowa invented an automated version in 1928 that pre-sliced bread really took off. Soon, innovations saw machines that could slice and wrap bread at the same time, and consumers were glad to buy loaves that they could more conveniently consume. There was also an added benefit: because sliced bread came wrapped and consumers only had to take out as much as they needed at a time, the bread lasted longer compared to whole loaves, which had to be completely unwrapped to slice at home.
When World War II food rationing began in the U.S., Claude R. Wickard, Secretary of Agriculture and head of the War Food Administration, issued Food Distribution Order 1, which banned sliced bread in order to save on the nation’s supply of wax paper. The American public went into an immediate uproar and Wickard was criticized in the press for the short-sighted measure. Firstly, the lack of sliced bread meant that housewives all over the nation had to vie for the same supply of bread knives, which were made of steel, another rationed resource. Secondly, because machines both sliced and wrapped the bread, both had to be done by hand again, sliced or not, which increased labor costs. Thirdly, since whole loaves went stale faster, more food was wasted during a time when families could only buy as much as their ration books allowed. Fortunately, the government reversed course on the decision, and the ban was lifted less than two months after it took effect. Let’s raise a toast to sliced bread.
[Image description: Slices of bread in front of a divided white-and-gray background. Some slices are white bread and some have whole grains on top.] Credit & copyright: Mariana Kurnyk, PexelsWhy did they call it a ration when it was so irrational? Pre-sliced bread became popular starting in the late 1920s, and it quickly became so ingrained in consumers’ preferences that when it was banned during WWII, it caused quite an uproar. Bread has been around for millennia, but pre-sliced bread has only been around for about a century and a half. The very first bread-slicing device was invented in 1860 and used parallel blades to cut a loaf of bread all at once. However, it wasn’t until Otto Frederick Rohwedder of Iowa invented an automated version in 1928 that pre-sliced bread really took off. Soon, innovations saw machines that could slice and wrap bread at the same time, and consumers were glad to buy loaves that they could more conveniently consume. There was also an added benefit: because sliced bread came wrapped and consumers only had to take out as much as they needed at a time, the bread lasted longer compared to whole loaves, which had to be completely unwrapped to slice at home.
When World War II food rationing began in the U.S., Claude R. Wickard, Secretary of Agriculture and head of the War Food Administration, issued Food Distribution Order 1, which banned sliced bread in order to save on the nation’s supply of wax paper. The American public went into an immediate uproar and Wickard was criticized in the press for the short-sighted measure. Firstly, the lack of sliced bread meant that housewives all over the nation had to vie for the same supply of bread knives, which were made of steel, another rationed resource. Secondly, because machines both sliced and wrapped the bread, both had to be done by hand again, sliced or not, which increased labor costs. Thirdly, since whole loaves went stale faster, more food was wasted during a time when families could only buy as much as their ration books allowed. Fortunately, the government reversed course on the decision, and the ban was lifted less than two months after it took effect. Let’s raise a toast to sliced bread.
[Image description: Slices of bread in front of a divided white-and-gray background. Some slices are white bread and some have whole grains on top.] Credit & copyright: Mariana Kurnyk, Pexels -
FREEBiology Daily Curio #3016Free1 CQ
Don’t read this if you can’t stand to have your heart broken. Many penguins famously mate for life, a romantic fact that has helped make them some of the world’s best-loved birds. However, a 13-year study into the breeding habits of little penguins (Eudyptula minor) has revealed that the diminutive birds are surprisingly prone to “divorce.” Also known as fairy penguins, little penguins, as their name suggests, only grow to around 14 inches tall and only weigh about three pounds. But big drama sometimes comes in small packages. Researchers from Monash University in Australia tracked the breeding habits of around a thousand little penguin pairs on Phillips Island. The island is home to the world’s largest colony of the species, with a population of 37,000 or so. Of all the pairs they studied, around 250 ended up “divorced”, with the pairs splitting up and seeking new breeding partners.
So, what causes penguin divorce? Struggles with infertility, mostly. Penguin couples were much more likely to part ways when they failed to produce offspring. While divorce rates could be as high as 26 percent in some years, rates went down when the colony saw more successful hatchings. Marital bliss isn’t determined by offspring alone, though. According to one of the researchers, Richard Reina, little penguins aren’t exactly known for their faithfulness. In a university press release, he explained, “In good times, they largely stick with their partners, although there’s often a bit of hanky-panky happening on the side.” It might be hard to swallow the idea of adorable penguins divorcing and cheating on each other, but this study into little penguin behavior is important for the future of conservation. Current efforts to protect penguin species are focused on the impact of climate change, but studies like this show that there are complex social dynamics to consider as well when trying to maintain a healthy population. No word yet on whether there are little penguin divorce lawyers.
[Image description: A little penguin standing just underneath some type of wooden structure.] Credit & copyright: Sklmsta (Sklmsta~commonswiki), Wikimedia Commons. This file is made available under the Creative Commons CC0 1.0 Universal Public Domain Dedication.Don’t read this if you can’t stand to have your heart broken. Many penguins famously mate for life, a romantic fact that has helped make them some of the world’s best-loved birds. However, a 13-year study into the breeding habits of little penguins (Eudyptula minor) has revealed that the diminutive birds are surprisingly prone to “divorce.” Also known as fairy penguins, little penguins, as their name suggests, only grow to around 14 inches tall and only weigh about three pounds. But big drama sometimes comes in small packages. Researchers from Monash University in Australia tracked the breeding habits of around a thousand little penguin pairs on Phillips Island. The island is home to the world’s largest colony of the species, with a population of 37,000 or so. Of all the pairs they studied, around 250 ended up “divorced”, with the pairs splitting up and seeking new breeding partners.
So, what causes penguin divorce? Struggles with infertility, mostly. Penguin couples were much more likely to part ways when they failed to produce offspring. While divorce rates could be as high as 26 percent in some years, rates went down when the colony saw more successful hatchings. Marital bliss isn’t determined by offspring alone, though. According to one of the researchers, Richard Reina, little penguins aren’t exactly known for their faithfulness. In a university press release, he explained, “In good times, they largely stick with their partners, although there’s often a bit of hanky-panky happening on the side.” It might be hard to swallow the idea of adorable penguins divorcing and cheating on each other, but this study into little penguin behavior is important for the future of conservation. Current efforts to protect penguin species are focused on the impact of climate change, but studies like this show that there are complex social dynamics to consider as well when trying to maintain a healthy population. No word yet on whether there are little penguin divorce lawyers.
[Image description: A little penguin standing just underneath some type of wooden structure.] Credit & copyright: Sklmsta (Sklmsta~commonswiki), Wikimedia Commons. This file is made available under the Creative Commons CC0 1.0 Universal Public Domain Dedication. -
FREEMind + Body Daily Curio #3015Free1 CQ
You can paint the town red all you want, but you probably shouldn’t eat all the red you want. The FDA recently banned Red No. 3, a ubiquitous food coloring agent. Also called erythrosine, Red No. 3 is a synthetic dye made from petroleum, and it’s been standing out like a red thumb for decades thanks to being a known carcinogen. While its use in cosmetics was banned years ago, the dye is still currently used in over 9,200 food products. The FDA is giving companies until the beginning of 2027 to remove the dye from their formulas, bringing an end to a decades-long battle by activists to ban the dye from the food supply. Red No. 3 was first approved for use in food in 1907, and since then, it has been the go-to dye to give sodas, candies, and other sweets a vibrant, cherry red coloration. The color may make the food appealing to the eye, but it’s not exactly kind to the rest of the body. The dye was first identified as a possible carcinogen in the 1980s when it was shown to cause cancer in male rats that were exposed to high doses. Since then, groups like the Center for Science in the Public Interest have been pressuring the FDA to ban the dye, while several states did so of their own accord. For example, the dye has been banned in California since 2023. Outside the U.S., the dye has already been banned by several countries in the European Union, Australia, and Japan, and the list is growing. However, Red No. 3 isn’t the only dye to cause controversy. Red No. 40 has been linked in recent years to behavioral issues in children, but it’s not facing a ban yet. It seems red is a tough color to dye for.
[Image description: A red rectangle.] Credit & copyright: Author’s own photo. Public Domain.You can paint the town red all you want, but you probably shouldn’t eat all the red you want. The FDA recently banned Red No. 3, a ubiquitous food coloring agent. Also called erythrosine, Red No. 3 is a synthetic dye made from petroleum, and it’s been standing out like a red thumb for decades thanks to being a known carcinogen. While its use in cosmetics was banned years ago, the dye is still currently used in over 9,200 food products. The FDA is giving companies until the beginning of 2027 to remove the dye from their formulas, bringing an end to a decades-long battle by activists to ban the dye from the food supply. Red No. 3 was first approved for use in food in 1907, and since then, it has been the go-to dye to give sodas, candies, and other sweets a vibrant, cherry red coloration. The color may make the food appealing to the eye, but it’s not exactly kind to the rest of the body. The dye was first identified as a possible carcinogen in the 1980s when it was shown to cause cancer in male rats that were exposed to high doses. Since then, groups like the Center for Science in the Public Interest have been pressuring the FDA to ban the dye, while several states did so of their own accord. For example, the dye has been banned in California since 2023. Outside the U.S., the dye has already been banned by several countries in the European Union, Australia, and Japan, and the list is growing. However, Red No. 3 isn’t the only dye to cause controversy. Red No. 40 has been linked in recent years to behavioral issues in children, but it’s not facing a ban yet. It seems red is a tough color to dye for.
[Image description: A red rectangle.] Credit & copyright: Author’s own photo. Public Domain. -
FREEMind + Body Daily CurioFree1 CQ
You could call it a kingly dish…too bad it’s been forgotten! Chicken à la king was once one of the U.S.’s most popular dishes. It was a hit at dinner parties in the 1950s and 60s, and could also be found in plenty of fancy restaurants. Today, you’d be hard pressed to find it anywhere. So, what happened?
Despite its royal name, chicken à la king is a fairly simple dish, made from easy-to-source ingredients. It consists of chopped chicken in a cream sauce with veggies like mushrooms, tomatoes, and peas. Sherry is sometimes added to the sauce. The dish is usually served over noodles, rice, or toast, making chicken à la king a sort of sauce itself.
No one knows who invented chicken à la king, though most theories suggest it dates back to the mid to late 1800s. Some claim that it was invented by a chef at the famous New York restaurant Delmonico's, where it was called “Chicken à la Keene.” There are various stories of other New York City chefs creating the dish, though one tale links chicken à la king to Philadelphia. Supposedly, in the 1890s, a cook named William "Bill" King created it while working at the Bellevue Hotel.
Wherever it came from, there’s no doubt that chicken à la king’s popularity began in New York City, where several fancy restaurants began serving it in the early to mid 1900s. Between 1910 and 1960, the dish appeared on more than 300 menus in New York City. Beginning in the 1940s, dinner parties with friends and neighbors became one of the most popular ways for suburbanites to socialize. Chicken à la king, with its short prep time and easy-to-find ingredients, quickly became one of the most commonly-found foods at such parties, not to mention at weddings and other large-scale get-togethers.
As for why the dish fell out of fashion…no one’s really sure. As the dish became more common, it’s possible that quicker and cheaper versions of it convinced some people that it didn’t live up to its original hype. Or perhaps its meteoric rise in popularity was also its downfall, and people simply got sick of it being served at every major function. One thing’s for sure: chicken à la king was here for a good time…not for a long time.
[Image description: Two pieces of raw chicken with sprigs of green herbs on a white plate.] Credit & copyright: Leeloo The First, PexelsYou could call it a kingly dish…too bad it’s been forgotten! Chicken à la king was once one of the U.S.’s most popular dishes. It was a hit at dinner parties in the 1950s and 60s, and could also be found in plenty of fancy restaurants. Today, you’d be hard pressed to find it anywhere. So, what happened?
Despite its royal name, chicken à la king is a fairly simple dish, made from easy-to-source ingredients. It consists of chopped chicken in a cream sauce with veggies like mushrooms, tomatoes, and peas. Sherry is sometimes added to the sauce. The dish is usually served over noodles, rice, or toast, making chicken à la king a sort of sauce itself.
No one knows who invented chicken à la king, though most theories suggest it dates back to the mid to late 1800s. Some claim that it was invented by a chef at the famous New York restaurant Delmonico's, where it was called “Chicken à la Keene.” There are various stories of other New York City chefs creating the dish, though one tale links chicken à la king to Philadelphia. Supposedly, in the 1890s, a cook named William "Bill" King created it while working at the Bellevue Hotel.
Wherever it came from, there’s no doubt that chicken à la king’s popularity began in New York City, where several fancy restaurants began serving it in the early to mid 1900s. Between 1910 and 1960, the dish appeared on more than 300 menus in New York City. Beginning in the 1940s, dinner parties with friends and neighbors became one of the most popular ways for suburbanites to socialize. Chicken à la king, with its short prep time and easy-to-find ingredients, quickly became one of the most commonly-found foods at such parties, not to mention at weddings and other large-scale get-togethers.
As for why the dish fell out of fashion…no one’s really sure. As the dish became more common, it’s possible that quicker and cheaper versions of it convinced some people that it didn’t live up to its original hype. Or perhaps its meteoric rise in popularity was also its downfall, and people simply got sick of it being served at every major function. One thing’s for sure: chicken à la king was here for a good time…not for a long time.
[Image description: Two pieces of raw chicken with sprigs of green herbs on a white plate.] Credit & copyright: Leeloo The First, Pexels -
FREEScience Daily Curio #3014Free1 CQ
Can you feel the heat? Devastating wildfires are wreaking havoc in populated areas of California, and as firefighters continue to battle the blazes, you may be wondering why it seems like such an uphill fight. As our climate warms, it’s increasingly important to understand how wildfires start, how they spread, and why fighting them can be extraordinarily difficult. Wildfires can start in a number of natural ways, from lightning strikes to the concentrated heat of the sun, but the most common culprit is human interference. Most wildfires are started by simple, careless actions, like discarding lit cigarettes in a dry area or failing to follow proper safety procedures with a campfire. Regardless of how they start, though, wildfires can grow out of control at an unbelievable pace. The speed at which a wildfire grows is based on three main factors: fuel, weather, and topography.
The density and material properties of a fire’s fuel (lush vegetation vs. dead, dry vegetation) can greatly impact how fast the fire spreads, but once it reaches a certain point, there’s very little difference. Even healthy, green vegetation can be quickly dried out by intense heat, and as long as there is net energy from a given source of fuel, the fire will spread. Topography, or the geography of a given location, matters a lot too. For example, fire tends to spread faster uphill because hot gases from the fire rise upward to preheat and dry out vegetation ahead of the flames. In grass fires, flames can spread up to four times faster uphill. Then, there is the weather. Humidity affects how quickly a fire spreads since it has to burn away ambient moisture in the atmosphere, but in California, firefighting efforts have largely been hampered by strong winds. Wind provides more oxygen for the flames, helping it burn hotter while carrying ashes and other flammable material over long distances, potentially spreading it to unconnected areas. Strong winds can also make it difficult to fly over the wildfires and douse them from above, hindering firefighters’ ability to contain the spread. Once wildfires spread to densely populated areas, the fires can easily destroy most buildings, whether they’re made of wood or brick, although the latter would last a little longer. If you’re given orders to evacuate ahead of an approaching wildfire, don’t try to weather the firestorm with a garden hose. It’s better to lose your home than your life.
[Image description: A nighttime wildfire burning among pine trees at Lick Creek, Umatilla National Forest, Oregon.] Credit & copyright: Brendan O'Reilly, U.S. Forest Service- Pacific Northwest Region. This image is a work of the Forest Service of the United States Department of Agriculture. As a work of the U.S. federal government, the image is in the public domain.Can you feel the heat? Devastating wildfires are wreaking havoc in populated areas of California, and as firefighters continue to battle the blazes, you may be wondering why it seems like such an uphill fight. As our climate warms, it’s increasingly important to understand how wildfires start, how they spread, and why fighting them can be extraordinarily difficult. Wildfires can start in a number of natural ways, from lightning strikes to the concentrated heat of the sun, but the most common culprit is human interference. Most wildfires are started by simple, careless actions, like discarding lit cigarettes in a dry area or failing to follow proper safety procedures with a campfire. Regardless of how they start, though, wildfires can grow out of control at an unbelievable pace. The speed at which a wildfire grows is based on three main factors: fuel, weather, and topography.
The density and material properties of a fire’s fuel (lush vegetation vs. dead, dry vegetation) can greatly impact how fast the fire spreads, but once it reaches a certain point, there’s very little difference. Even healthy, green vegetation can be quickly dried out by intense heat, and as long as there is net energy from a given source of fuel, the fire will spread. Topography, or the geography of a given location, matters a lot too. For example, fire tends to spread faster uphill because hot gases from the fire rise upward to preheat and dry out vegetation ahead of the flames. In grass fires, flames can spread up to four times faster uphill. Then, there is the weather. Humidity affects how quickly a fire spreads since it has to burn away ambient moisture in the atmosphere, but in California, firefighting efforts have largely been hampered by strong winds. Wind provides more oxygen for the flames, helping it burn hotter while carrying ashes and other flammable material over long distances, potentially spreading it to unconnected areas. Strong winds can also make it difficult to fly over the wildfires and douse them from above, hindering firefighters’ ability to contain the spread. Once wildfires spread to densely populated areas, the fires can easily destroy most buildings, whether they’re made of wood or brick, although the latter would last a little longer. If you’re given orders to evacuate ahead of an approaching wildfire, don’t try to weather the firestorm with a garden hose. It’s better to lose your home than your life.
[Image description: A nighttime wildfire burning among pine trees at Lick Creek, Umatilla National Forest, Oregon.] Credit & copyright: Brendan O'Reilly, U.S. Forest Service- Pacific Northwest Region. This image is a work of the Forest Service of the United States Department of Agriculture. As a work of the U.S. federal government, the image is in the public domain. -
FREEWorld History Daily Curio #3013Free1 CQ
Think going to the dentist hurts? Imagine going to one over 4,000 years ago, well before anesthetics existed. Archaeologists working in the ancient Egyptian capital of Memphis have uncovered the tomb of a dentist who may have once served the pharaoh himself. The discovery was made in Saqqara, a necropolis within the city that is home to some of the best preserved tombs from ancient Egypt. One of the tombs belonged to someone named Tetinebefou, and by all accounts, he was a man who wore many hats, many of them medical. Inscriptions in the tomb list his various titles, which include priest, physician, director of medicinal plants, conjurer of the goddess Serket, and chief dentist.
Ancient Egypt had some of the most advanced medical practices for its time, and many physicians specialised in a specific part of the body. Tetinebefou, however, held multiple credentials, several of which are relatively rare. The title of “conjurer of the goddess Serket” sounds esoteric, but it indicates that he specialized in treating venomous wounds, Serket being a goddess who healed snake bites and scorpion stings. The titles of chief dentist and director of medicinal plants are much rarer. While dentistry in ancient Egypt was most certainly practiced, there is very little physical evidence of it, and it’s unclear how advanced it was. Researchers have found some evidence of tooth extractions, prosthetics, and evidence of treated dental abscesses. This includes the discovery known as the “Giza bridge,” where a loose tooth was seemingly stabilized by connecting it to a neighboring tooth using gold wire. However, there’s still debate as to whether or not the Giza bridge and other prosthetics were really used in living patients. It’s possible that these were created for some other, non-medical purpose, or affixed to a body after death. Whatever the case, the tooth must be out there somewhere.
[Image description: A black-and-white diagram of teeth, one from the side and one from above.] Credit & copyright: Archives of Pearson Scott Foresman, donated to the Wikimedia Foundation. This work has been released into the public domain by its author, Pearson Scott Foresman. This applies worldwide.Think going to the dentist hurts? Imagine going to one over 4,000 years ago, well before anesthetics existed. Archaeologists working in the ancient Egyptian capital of Memphis have uncovered the tomb of a dentist who may have once served the pharaoh himself. The discovery was made in Saqqara, a necropolis within the city that is home to some of the best preserved tombs from ancient Egypt. One of the tombs belonged to someone named Tetinebefou, and by all accounts, he was a man who wore many hats, many of them medical. Inscriptions in the tomb list his various titles, which include priest, physician, director of medicinal plants, conjurer of the goddess Serket, and chief dentist.
Ancient Egypt had some of the most advanced medical practices for its time, and many physicians specialised in a specific part of the body. Tetinebefou, however, held multiple credentials, several of which are relatively rare. The title of “conjurer of the goddess Serket” sounds esoteric, but it indicates that he specialized in treating venomous wounds, Serket being a goddess who healed snake bites and scorpion stings. The titles of chief dentist and director of medicinal plants are much rarer. While dentistry in ancient Egypt was most certainly practiced, there is very little physical evidence of it, and it’s unclear how advanced it was. Researchers have found some evidence of tooth extractions, prosthetics, and evidence of treated dental abscesses. This includes the discovery known as the “Giza bridge,” where a loose tooth was seemingly stabilized by connecting it to a neighboring tooth using gold wire. However, there’s still debate as to whether or not the Giza bridge and other prosthetics were really used in living patients. It’s possible that these were created for some other, non-medical purpose, or affixed to a body after death. Whatever the case, the tooth must be out there somewhere.
[Image description: A black-and-white diagram of teeth, one from the side and one from above.] Credit & copyright: Archives of Pearson Scott Foresman, donated to the Wikimedia Foundation. This work has been released into the public domain by its author, Pearson Scott Foresman. This applies worldwide. -
FREEBiology Daily Curio #3012Free1 CQ
There’s a new tissue in town…sort of. Scientists at the University of California, Irvine have rediscovered a largely forgotten type of skeletal tissue, and their findings have massive potential in the field of regenerative medicine. Most cartilage in the body is held together and keeps its shape thanks to an extracellular matrix, a network of molecules and cells that provide rigidity and structure. Then there are adipocyte fat cells, which are soft and fluctuate in size based on water and food availability. Cartilage forms connections between bones, and the same kind of cartilage was thought to provide the structure for our noses, ears, and other soft, flexible body parts. However, researchers have now discovered that there is another type of skeletal tissue, called lipocartilage, which doesn’t rely on an extracellular matrix. Instead, it’s filled with lipochondrocytes, which are similar to adipocyte fat cells but don’t change size or shape over time, regardless of food availability. They’re soft, yet can maintain their shape under pressure, like resilient bubbles.
The existence of lipochondrocytes was actually first discovered in 1854 by Dr. Franz von Leydig, who noticed the presence of fat in the cartilage of rats’ ears. Just like with Von Leydig’s rats, lipocartilage is found in human ears and noses, allowing them to maintain their shape while remaining highly flexible. Von Leydig’s discovery, however, was largely unexplored by the wider medical community until scientists at UC Irvine began their own research into the subject. The discovery of lipocartilage could change the way that surgery on cartilage works in the future. Currently, the best option to replace and repair damaged cartilage is to harvest donor tissue from the ribs. In the future, lipochondrocytes could be used to grow custom-made cartilage, which might even be 3D printed into specific shapes. All this because someone decided to take a closer look at rats’ ears!
[Image description: A diagram of the skeletal system with individual bones named.] Credit & copyright: LadyofHats (Mariana Ruiz Villarreal), Wikimedia Commons. This work has been released into the public domain by its author, LadyofHats. This applies worldwide.There’s a new tissue in town…sort of. Scientists at the University of California, Irvine have rediscovered a largely forgotten type of skeletal tissue, and their findings have massive potential in the field of regenerative medicine. Most cartilage in the body is held together and keeps its shape thanks to an extracellular matrix, a network of molecules and cells that provide rigidity and structure. Then there are adipocyte fat cells, which are soft and fluctuate in size based on water and food availability. Cartilage forms connections between bones, and the same kind of cartilage was thought to provide the structure for our noses, ears, and other soft, flexible body parts. However, researchers have now discovered that there is another type of skeletal tissue, called lipocartilage, which doesn’t rely on an extracellular matrix. Instead, it’s filled with lipochondrocytes, which are similar to adipocyte fat cells but don’t change size or shape over time, regardless of food availability. They’re soft, yet can maintain their shape under pressure, like resilient bubbles.
The existence of lipochondrocytes was actually first discovered in 1854 by Dr. Franz von Leydig, who noticed the presence of fat in the cartilage of rats’ ears. Just like with Von Leydig’s rats, lipocartilage is found in human ears and noses, allowing them to maintain their shape while remaining highly flexible. Von Leydig’s discovery, however, was largely unexplored by the wider medical community until scientists at UC Irvine began their own research into the subject. The discovery of lipocartilage could change the way that surgery on cartilage works in the future. Currently, the best option to replace and repair damaged cartilage is to harvest donor tissue from the ribs. In the future, lipochondrocytes could be used to grow custom-made cartilage, which might even be 3D printed into specific shapes. All this because someone decided to take a closer look at rats’ ears!
[Image description: A diagram of the skeletal system with individual bones named.] Credit & copyright: LadyofHats (Mariana Ruiz Villarreal), Wikimedia Commons. This work has been released into the public domain by its author, LadyofHats. This applies worldwide. -
FREEScience Daily Curio #3011Free1 CQ
Even legends come and go, but dreams never really die. In the 1960s, acting legend Marlon Brando purchased an atoll, a ring shaped island surrounding a lagoon, in the South Pacific with the hopes that it would one day become a “university of the sea” for scientists. Now, researchers are honoring the late actor’s ambitions. Located around 30 miles north of Tahiti, Tetiaroa is an atoll consisting of 12 coral islets (also known as a motus) around a lagoon. In his autobiography, Brando wrote, “The lagoon was… infused with more shades of blue than I thought possible: turquoise, deep blue, light blue, indigo blue, cobalt blue, royal blue, robin’s egg blue, aquamarine.” But for Brando, Tetiaroa was more than just a tranquil tropical getaway. The actor saw its potential as a haven for marine research, a potential that is now being realized thanks to the Tetiaroa Society, a nonprofit focused on education and conservation of the atoll. Back in 2014, the Tetiaroa Society opened the Ecostation, a research facility for visiting scientists. Not long after, they built 35 private villas for visitors of all kinds, including students from nearby communities who are given a chance to learn about their Polynesian heritage. The resort provides around 70 percent of the funding for the Tetiaroa Society, which allows them to make use of the atoll’s relatively pristine state to study the effects of climate change, microplastics, and shoreline erosion. The islets of the atoll are home to green sea turtle nesting sites, which scientists keep a close eye on to see how environmental problems affect them. Unfortunately, the atoll has its share of unwanted intruders in the form of mosquitoes and other invasive species, but its isolated nature is allowing scientists to research better ways to eradicate them. That kind of vigorous research must take atoll!
[Image description: The surface of water.] Credit & copyright: Matt Hardy, PexelsEven legends come and go, but dreams never really die. In the 1960s, acting legend Marlon Brando purchased an atoll, a ring shaped island surrounding a lagoon, in the South Pacific with the hopes that it would one day become a “university of the sea” for scientists. Now, researchers are honoring the late actor’s ambitions. Located around 30 miles north of Tahiti, Tetiaroa is an atoll consisting of 12 coral islets (also known as a motus) around a lagoon. In his autobiography, Brando wrote, “The lagoon was… infused with more shades of blue than I thought possible: turquoise, deep blue, light blue, indigo blue, cobalt blue, royal blue, robin’s egg blue, aquamarine.” But for Brando, Tetiaroa was more than just a tranquil tropical getaway. The actor saw its potential as a haven for marine research, a potential that is now being realized thanks to the Tetiaroa Society, a nonprofit focused on education and conservation of the atoll. Back in 2014, the Tetiaroa Society opened the Ecostation, a research facility for visiting scientists. Not long after, they built 35 private villas for visitors of all kinds, including students from nearby communities who are given a chance to learn about their Polynesian heritage. The resort provides around 70 percent of the funding for the Tetiaroa Society, which allows them to make use of the atoll’s relatively pristine state to study the effects of climate change, microplastics, and shoreline erosion. The islets of the atoll are home to green sea turtle nesting sites, which scientists keep a close eye on to see how environmental problems affect them. Unfortunately, the atoll has its share of unwanted intruders in the form of mosquitoes and other invasive species, but its isolated nature is allowing scientists to research better ways to eradicate them. That kind of vigorous research must take atoll!
[Image description: The surface of water.] Credit & copyright: Matt Hardy, Pexels -
FREEMind + Body Daily CurioFree1 CQ
Savory, cheesy, creamy, sweet—it’s not everyday that a dish can be all these things at once! French onion soup is one of the most ubiquitous French dishes in the world, and though it’s popular year-round, it makes a particularly good shield against frigid winter weather. Praised as a hangover cure in its native France, this soup has a surprisingly long history…though the version we eat today is fairly new.
French onion soup is made by cooking fried onions in meat stock or water. Croutons and cheese are then added, and the cheese (usually Gruyère) is browned to form a sort of crust on top of the bowl. Some versions are topped with puff pastry, which breaks apart into the soup as one eats it. While various kinds of onion soup have been popular in France for centuries (and in ancient Rome before that) they were considered peasant dishes for most of their history. That’s because onions were so ubiquitous, just about anyone could get their hands on them. Early onion soups in France didn’t usually contain cheese, but they did contain bread, since soup helped to make cheap or stale bread more palatable.
Onion soup didn’t reach France’s upper classes until the 18th century, when the Polish King Stanislas, a father-in-law of Louis XV, tried it at an inn. He loved it so much that he learned the recipe and passed it on to his royal relatives, though this version still didn’t have the cheese we associate with French onion soup today. In fact, cheese didn’t become a regular part of French onion soup until the mid-19th century, and it was all thanks to Les Halles, a famous open-air market that existed in Paris from 1135 to 1973. There, in the mid-19th century, restaurants around the market competed to have the most popular onion soup. Their not-so-secret weapon was cheese, which they began serving au gratin, or with a browned crust. This version of French onion soup reached all social classes. Les Halles workers would eat it for breakfast, and upper-class, late-night Parisian revelers swore by it as a hangover cure—a reputation that the soup maintains in France to this day.
French onion soup made its way to Britain thanks to the 1827 cookbook, The Cook and Housewife's Manual, and by the 20th century it was a favorite dish in London’s Piccadilly Circus area. Though it could be found in French restaurants in America around the same time, it didn’t get truly popular in the U.S. until the 1960s, thanks to American cookbook author and television personality Julia Child. Her French recipes caused French cuisine to explode in popularity in the United States, and today French onion soup can be found not only at French restaurant in the U.S., but at sandwich shops, brunch spots, and even diners. Once again, this simple soup proved that it can’t be constrained by social class or even location.
[Image description: A white bowl of soup with puff pastry on top.] Credit & copyright: Valeria Boltneva, PexelsSavory, cheesy, creamy, sweet—it’s not everyday that a dish can be all these things at once! French onion soup is one of the most ubiquitous French dishes in the world, and though it’s popular year-round, it makes a particularly good shield against frigid winter weather. Praised as a hangover cure in its native France, this soup has a surprisingly long history…though the version we eat today is fairly new.
French onion soup is made by cooking fried onions in meat stock or water. Croutons and cheese are then added, and the cheese (usually Gruyère) is browned to form a sort of crust on top of the bowl. Some versions are topped with puff pastry, which breaks apart into the soup as one eats it. While various kinds of onion soup have been popular in France for centuries (and in ancient Rome before that) they were considered peasant dishes for most of their history. That’s because onions were so ubiquitous, just about anyone could get their hands on them. Early onion soups in France didn’t usually contain cheese, but they did contain bread, since soup helped to make cheap or stale bread more palatable.
Onion soup didn’t reach France’s upper classes until the 18th century, when the Polish King Stanislas, a father-in-law of Louis XV, tried it at an inn. He loved it so much that he learned the recipe and passed it on to his royal relatives, though this version still didn’t have the cheese we associate with French onion soup today. In fact, cheese didn’t become a regular part of French onion soup until the mid-19th century, and it was all thanks to Les Halles, a famous open-air market that existed in Paris from 1135 to 1973. There, in the mid-19th century, restaurants around the market competed to have the most popular onion soup. Their not-so-secret weapon was cheese, which they began serving au gratin, or with a browned crust. This version of French onion soup reached all social classes. Les Halles workers would eat it for breakfast, and upper-class, late-night Parisian revelers swore by it as a hangover cure—a reputation that the soup maintains in France to this day.
French onion soup made its way to Britain thanks to the 1827 cookbook, The Cook and Housewife's Manual, and by the 20th century it was a favorite dish in London’s Piccadilly Circus area. Though it could be found in French restaurants in America around the same time, it didn’t get truly popular in the U.S. until the 1960s, thanks to American cookbook author and television personality Julia Child. Her French recipes caused French cuisine to explode in popularity in the United States, and today French onion soup can be found not only at French restaurant in the U.S., but at sandwich shops, brunch spots, and even diners. Once again, this simple soup proved that it can’t be constrained by social class or even location.
[Image description: A white bowl of soup with puff pastry on top.] Credit & copyright: Valeria Boltneva, Pexels