We’ve come to expect impossible, even improbable standards of beauty to populate our magazines and our television shows. It’s another thing entirely to find they’ve invaded our workplace.
Damn I’m screwed
Forty years ago, a vast molten cavity known as the Darvaza crater – nicknamed the “door to hell” – opened up in the desert of north Turkmenistan, and has been burning ever since. Now, Canadian explorer George Kourounis has became the first to make the descent into the fiery pit to look for signs of life (x)
Will bugs be on your plate in the future?
Aside from a few critters that get past quality control in your organic produce, western culture tends to cringe at the thought of eating insects. However, countries all over the world make elaborate meals out of bugs. In fact there’s even a word for it known as “entomophagy,” which is the technical term for eating insects.
Recent advocates have focused on introducing the practice to the US. One of the benefits of cooking insects for food is the low amount of resources it takes to make a meal. For example one kilogram of beef requires 22,000 liters of water in the production process as opposed to a kilogram of crickets only needing 1 liter.
UC Riverside’s Mark Hoddle explains:
Insects are excellent low cost sources of protein and essential nutrients. They can often be sustainably harvested from wilderness areas and have very low carbon footprints if farmed for personal consumption or as a commercial enterprise.