Walt Disney Co. said it will acquire a 33% stake in Hulu from Comcast for approximately $8.6 billion, a deal that will give Disney full control of the streaming service

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Scientists have resurrected a parasite which has been dormant in the frozen permafrost of Siberia for 46,000 years. The microscopic creatures were first uncovered as part of a remarkable discovery back in 2018. At the time, researchers led by Anastasia Shatilovich found two of the worms in sub-zero temperatures in the soil. At first, it was previously thought that the creatures could stay in their slumber for just 40 years. However, it was later revealed that they could stay inactive for tens of thousands of years. Sign up to our free Indy100 weekly newsletter The creatures tend to shut down their systems when they are in unfavourable conditions. This means they won’t move or reproduce, and their metabolism stops. Carbon analysis has revealed that the worms – also known as nematodes – came from a prehistoric era. The developments could change the way experts approach bringing back other extinct species, too. During an analysis, the research team discovered the worms were Panagrolaimus kolymaensis - a species that was previously thought to be extinct. The scientists wrote in their paper: “Previously, we had shown that nematodes from the Siberian permafrost with morphologies consistent with the genera Panagrolaimus and Plectus could be reanimated thousands of years after they had been frozen. “Several viable nematode individuals were found in two of the more than 300 studied samples of permafrost deposits spanning different ages and genesis.” It’s not the only thing that scientists have recovered from permafrost, either. It was announced earlier this year that scientists are busy working on reviving 'zombie viruses’ that have been lying dormant for tens of thousands of years in Arctic conditions, and while it sounds absolutely terrifying, it could be important when it comes to protecting us all in the future. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Ryan Mason said he and his coaching staff have “done a great job” during his second spell as Tottenham’s interim manager. Tottenham closed their Premier League season with a resounding 4-1 win at relegated Leeds on Sunday, but have failed to qualify for European football next season for the first time since 2008-09. Mason said: “When I go on my summer holidays I would hope and expect that everyone inside of our training ground knows who I am, who my team is and what we stand for. “The hope and expectation is that you guys and everyone else sees that too. I know we’ve done a great job. I really do.” Tottenham fought back from 2-0 down to draw 2-2 with Manchester United at home in Mason’s first game back in charge and have since won two and lost three of their last five matches. The 31-year-old former Spurs midfielder, whose previous stint in temporary charge came after Jose Mourinho was sacked in 2021, replaced previous interim boss Cristian Stellini with six games remaining. Tottenham had sacked Antonio Conte at the end of March and while they were then fourth in the table, they had exited all the cup competitions and weary fans had grown disillusioned over their team’s playing style. “The circumstances were very difficult,” said Mason, who urged the club to get their next managerial appointment right. “I think anyone in the world coming into this situation for six games coming off the back of what had happened and the position we were in was going to find it tough. “Also if you add into that being on an interim basis, where there’s uncertainty it makes it even tougher. “But we’ve stuck to what we believe in, we’ve transitioned a little bit I believe in a short space of time and the players have responded, they’ve given us everything and ultimately that’s all I can ask.” Throughout his six games in charge, Mason has called for the club to rediscover their identity and feels that is the biggest factor as they continue their search for a new manager. “The most important thing for any club in world football is to have an identity, know who you are and who you want to be and stick to that,” he said. Mason also paid tribute to Harry Kane, who scored twice at Elland Road – in what could be his last game for Tottenham – to take his league tally to 30 for the season. “I think he probably doesn’t get the appreciation he should,” Mason added. “The goals yes, outstanding, a 30-goal season in the Premier League is incredible but also his overall performances are just outstanding. “I also think as well to go through what happened in the World Cup, from a mental point of view, to come back and do what he’s done for the past four or five months, I think it speaks volumes for the player and the person.” Read More Tottenham need to figure out ‘who we want to be’, interim boss Ryan Mason says Leeds’ relegation confirmed as Harry Kane hits double in Tottenham win Abdoulaye Doucoure the saviour, Tottenham’s crossroads and 6 Premier League final day talking points

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Amber Husain was cooking dinner for a friend when she suddenly realised the meat she was preparing was a corpse. She looked at the chicken in front of her and was overcome with a visceral sense of disgust. Instead of food, she saw “a carcass – plucked, beheaded, and fleshy”. Husain was 26 when she had this epiphany, and it served as a wake-up call not just for her stomach but her mind, too – as her personal tastes shifted away from meat products, her political outlook on the meat industry and food production more broadly also altered and expanded. Five years later, that moment of revulsion forms the opening of her new book, Meat Love, in which she scrutinises the idea of “ethical” meat consumption, and dares to ask how the contemporary middle classes have come to criticise “the worst violence against animals” while still happily feeding on their flesh. Why, for example, has well-heeled, middle-class London gone nuts for slurping bone marrow from the shin bones of baby cows? Why is offal on so many trendy menus? How has contemporary culture at large come to accept that factory farms are monstrous, but that if animals are cared for, cherished and loved while alive, we should feel better about killing them for our carnivorous pleasures? “For ages, I was one of those carnivores who felt mildly bad about eating meat but just turned that into this inane, self-consciously sadistic part of the pleasure of it all,” Husein tells me. “The more my diet started to revolve around stuff that wasn’t meat, the weirder meat started to feel. Interestingly, once my stomach had been radicalised, I found I had a much greater intellectual openness to thinking about the politics of meat.” Having freed herself from the conflict of eating meat but also feeling bad about it, she found she was able to go beyond those questions of morality – which she suggests can be “stifling” – and think politically. “Now that I have no desire to eat animals, there’s nothing to stop me reckoning with what it means that the meat industry [consists of] an underclass of both humans and animals who are exploited and – in the animals’ case – killed for pleasure and profit.” This is the essential crux of Husain’s argument, and it’s something often lacking in discussions around the “ethics” of meat consumption. For Husain, the question is not, “how can humans eat meat responsibly?” but “how are certain lives devalued to an extent that their suffering can be written off, in order to ‘make a killing’?” What she’s saying, in other words, is that whether the meat on the table has come from a factory farm or an organic farm, or whether you’re tucking in at Burger King or the River Cafe, the path to the plate is still paved with violence. And, while current cultural trends may claim it is better to love and respect an animal before killing and consuming it, perhaps what this cultivates is the ability to embrace exploitation “in a spirit of virtuous indulgence”. What does it really mean, for all living beings, if love is imagined as compatible with killing? “To slide your buttery hand between the flesh and skin of a thing that, if only for a moment, you have re-learnt to perceive as a corpse, is to give an invigorating massage to your sense of political possibility,” Husain writes in Meat Love. By the slim book’s end, her invigorated “sense of political possibility” has led to “a ravenous hunger – a desire for a different culture, a different society”; a new world “in which no one, neither animal, immigrant, worker, woman, or peasant, was considered a thing to be owned, controlled, killed, or left to die”. For many, the leap from a chicken breast on a plate to the exploitation of oppressed people around the globe might seem like a vast one. Yet, it certainly seems clear that there has been a marked shift in the way meat is conceived and consumed – among the middle classes, at least. Since the turn of the millennium, foodie figures like Hugh Fearnley-Whittingstall have been promoting “seasonal, ethically produced food” as part of a broader commitment to caring for the environment. At the same time, a distinctly carnivorous spirit has taken hold – one that professes to be an “honest”, “grounded” and “down to earth” ethos. “Good food, good eating, is all about blood and organs, cruelty and decay,” Anthony Bourdain wrote at the start of the 1999 New Yorker article that would, eventually, catapult him into global foodie fame. I find it easy to laugh at Hugh Fearnley-Whittingstall and people like that, but I’m not totally convinced that they’re really the bad guys Lewis Bassett Then there’s Fergus Henderson and St John – the illustrious London restaurant, born in 1994 on the premises of a former bacon smokehouse, which popularised “nose to tail” dining. This offal-centric “no waste” approach is neatly summed up in Henderson’s oft-quoted phrase: “If you’re going to kill the animal, it seems only polite to use the whole thing.” Traditionally “cheap cuts” are “elevated” from a source of sustenance for the working classes, to a source of virtue for the urban bourgeois. According to its own cookbook, St John dishes combine “high sophistication with peasant roughness” – that winning aesthetic formula that also sees middle-class urbanites flocking to farmers’ markets and chugging natural wine. In a sharp and searing piece for food and culture newsletter Vittles, writer Sheena Patel dubs this “Rich Person Peasantcore”, asking: “Why are these influencers pretending that they themselves till the land and eat like 17th-century French peasants when in fact their chopping boards cost more than most people’s rent?” In the face of swathes of small plates adorned with offal, and slices of ham served for upwards of £20, it seems like a pertinent question not just for influencers, but also for today’s trendiest restaurateurs and diners. Lewis Bassett is a chef and the host of The Full English podcast, which, over its two seasons, has dived into everything from the birth of “modern European” cuisine to high food prices, factory farms, and why Britain is in love with Greggs. “It’s interesting the way we create these fantastical worlds for us to eat within,” he says. “It is clearly a fantasy to imagine that you can have the rural experience of a peasant in France or Italy, in modern-day Britain.” Yet, he also says that this trend is far from new. The current “rustic” style – typified by “nose to tail eating” – is, he suggests, “intimately tied with what you could call a culinary and broader cultural movement that appears in the wake of countercultural movements in the Sixties, and eventually finds its way into food, especially as some of those countercultural people get a bit older and a bit more affluence”. Essentially, “it’s the same thing that manifested in places like Habitat,” he says, of the homewares and furnishings brand founded in 1964 by Terence Conran. Both design and dining were transformed, offering experiences to the middle classes that were both refined and casual at the same time. Alongside that cultural shift, and “that fashion for pared-down forms of eating out”, Bassett notes the arrival of a broader awareness of environmental and animal welfare concerns. “It’s obviously easy to ridicule these middle-class forms of culture,” he says, “but these concerns are ones I certainly share and I think should be considerations for everyone. I find it easy to laugh at Hugh Fearnley-Whittingstall and people like that, but I’m not totally convinced that they’re really the bad guys.” So is there a danger that legitimate backlash to the “thrifty rural”, “nose to tail” trend – and bourgeois “peasantcore” more broadly – could spill over into an attack on all food industry attempts at sustainability? “I think people don’t want stuffy fine dining experiences,” Bassett says, “but at the same time, having the kind of pared-down, rustic, ‘peasant food’ – like, having ham served to you at St John costs you 20 quid – maybe people are slightly sick of that.” He quickly adds, though, that he is “not saying it can come any cheaper than 20 quid, because when you spend a lot of time and effort rearing animals properly, and paying chefs properly, and paying rents in your restaurants, that racks up”. It seems there is a tension, then, between practical and immediate ethical matters – such as paying food industry staff liveable wages or reducing food waste – and broader questions about what kind of society we wish to live in or create. Is the question of “ethical” meat consumption, as Husain suggested, “beyond morality” – a question of politics only? Or is it still, at heart, a moral dilemma, based on people’s personal sense of “right” and “wrong”? Summing up Husain’s attitude towards animals in Meat Love, Bassett suggests “she’s saying that, if you love them so much, why are you killing them? I suppose where Amber Husain and I would slightly disagree is that I’m not convinced that killing an animal is inherently wrong.” Away from the carnal appreciation and “peasantcore” of contemporary restaurant culture, meat-eating often seems to be conceived as either a “guilty pleasure” or a “grim necessity”. In all these cases, however, there appears to be an overriding sense that there is “no alternative” to a meat-eating status quo. The late cultural critic Mark Fisher famously used similar terms to define “capitalist realism”, meaning that capitalism is the only viable economic system, and thus there can be no imaginable alternative. Is it possible we’re also stuck in a kind of “carnivorous realism”? If so, it might be because the two are so interlinked. As Husain puts it, “meat is the inevitable outcome of an economic system that relies on cheap labour and cheap life. But that doesn’t mean meat is a necessity, it means a new economic order is a necessity.” Perhaps taking the leap from a vegetarian diet to full-scale social and economic revolution still seems unthinkable to many. But, in nasty, brutish and austere times, it has also perhaps never been more necessary to seriously consider who can eat, and who is made meat. “I think we need an avalanche of political will from within the food justice, land justice, climate justice and labour movements to radically transform society,” Husain says. With that as the goal, she believes it isn’t helpful “for us to be clinging to the idea of meat as a pleasure”: “If we can’t imagine something other than animal flesh to eat for dinner we might struggle to imagine an entirely different society.” ‘Meat Love: An Ideology of the Flesh’ by Amber Husain is out now Read More Between Brexit and Covid, London’s food scene has become a dog’s dinner – can it be saved? It’s time for booze bottles to have health warning labels Should I give up Diet Coke? With aspartame under suspicion, an addict speaks Food portion sizes on packaging are ‘unrealistic and confusing’, says Which? 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Tottenham captain Son Heung-min says he cannot wait to play with £47.5million deadline-day signing Brennan Johnson. The two players could be in direct opposition on Thursday when Johnson’s Wales host Son’s South Korea in a Cardiff friendly. After international duty, the pair are set to line up in the same side for the first time as Spurs seek to build on their promising start under Ange Postecoglou at home to Sheffield United on September 16. “Brennan is another new player. He showed his quality last year at Nottingham Forest and I can’t wait to see him with my eyes,” Son said of his new team-mate who will be expected to fill some of the goals void left by Harry Kane’s summer exit. “He’s a very good player and he has a very good talent. Welcome to Spurs! I can’t wait to play with him. “It’s only been four games and we’re looking to keep going in a positive way with our new signing Brennan. “When he comes to Spurs he wants to improve and go to the next step. He will feel the pressure but I can’t wait to have him in our team playing even better fast and attacking football.” Son became captain of his country in 2019 and guided them to the last 16 of the 2022 World Cup in Qatar. He was handed the same role at Spurs following Kane’s departure to Bayern Munich last month. “It’s a great honour and privilege to be captain for club and country,” said Son, who scored a hat-trick in Tottenham’s 5-2 weekend win at Burnley. “Being a captain is not about words. It’s by actions. “I have to prove it and show to my team-mates and the team that I can be the leader of the team on and off the pitch. Being a captain is not about words. It's by actions Son Heung-min “I have great players around me with my country and at Tottenham. It was great to score at the weekend. “But I’m always calm and I never rush when I’m not scoring for a few games because I have 10 players behind me and that’s why we all love football. They help me to become a better person, player and captain.” South Korea are managed by former Tottenham hero Jurgen Klinsmann and the World Cup winner believes they can end their trophy drought under new boss Postecoglou. Spurs have not won a trophy since the 2008 League Cup. The former Germany striker said: “We all know what’s happening in the league and how dominant Man City is at the moment and how difficult it is. “I look at last year and Arsenal were amazing but I see a team that is not less quality than Arsenal in this Spurs side. “They have a fantastic coach now, a manager who is a good people person and why can’t they surprise a lot of people this year? “Son’s goal and his team-mates’ goal is to win trophies. It’s been a long time for Spurs but you start every year with this goal and ambition in mind. The players and coach have that. “I’m a follower and I keep my fingers crossed as one of their biggest fans. I hope they are successful and win something.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Arsenal beat Linkoping in Champions League qualifying John Dalziel urges Scotland not to allow South Africa to bully them Jonny Bairstow does not expect England to lack cohesion in World Cup defence