Designer Cars
From BusinessWeek Magazine: Engineering has rapidy become a commodity. It used to be that you knew what a quality car was, just by the brand name -- who can tell now? Name does still carry some quality appeal, but there is enough confusion in the globalized auto market to leave a smart shopper feeling dumb. So looks are in. Design matters again, and automakers are becoming braver as they seek to differentiate themselves from the competition. Check out the article -- and the cars! My favourites: Mazda RX-8, Mercedes-Benz SLR McLaren, Ford Mustang, Mercedes-Benz Brabus Roadster, Nissan 350Z, Lexus SC430, and Chrysler Crossfire.
The first chef
First came fire ... and then, as the camera shifts to the soon to be late-village idiot, you're left wondering -- just what was going through that mind -- and food is put on the fire, for the first time, and cooking is accidentally discovered by humanity. The first chef is ridiculed by grunts, then the local thug tries a sample of the burnt carcass, and soon, everybody gets queued at the McDonalds drive-thru. What happened? Richard Wrangham of Harvard believes there's more to cooking than evolutionary history would have you believe. Wrangham points out that there is no way homo sapiens could survive on just raw food. Raw food just doesn't give up calories as easily as cooked food -- and raw food makes the digestive system expend more energy to get at those calories. Cooking on the other hand breaks complex molecules down, allowing the digestive system to make easy work of them -- and cooking also softens food, allowing the body to get to the calories with less effort...
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