List of All Articles with Tag 'and'

There was a tie for first place when it came to the most shocking part of the "Vanderpump Rules" reunion finale.

If AI wasn't advancing at a rapid enough rate, there's now a robot dog art critic in existence - and warning, he judges with his tail. AICC (Artificially Intelligent Critical Canine) has the ability to look around a room as well as move, and he can quickly come up with comments about the pieces. The pooch operates on wheels, and once he's gathered his thoughts, he 'poops' out a piece of paper with his full review. Pretty impressive. Click here to sign up for our newsletters

A crocodile has made herself pregnant in what is believed by scientists to be a world first. The crocodile at the Costa Rica zoo created a foetus that was 99.9 per cent genetically identical to itself, often known as a "virgin birth." This process typically does not occur with crocodiles but with other species such as birds, lizards, snakes, fish and sharks. Sign up to our free Indy100 weekly newsletter Scientists believe this kind of solo reproduction could be traced back to the dinosaurs, as they suggest the species may have also been capable of this rare method. The latest study was published on Wednesday (June 7) in the Royal Society journal, Biology Letters. Back in January 2018, an egg was laid by an 18-year-old female American crocodile in Parque Reptilania, the BBC reported. The fully formed foetus did not hatch however and was stillborn. Researchers from Virginia Polytechnic Institute and State University, say this is the "first documentation" of this kind of reproduction in this species. Dr Warren Booth who has studied virgin births (parthenogenesis) for 11 years theorised that this reproduction method has not been seen in crocodiles because weren't looking out for this happening. ''There was a big increase in reports of parthenogenesis when people started keeping pet snakes. But your average reptile keeper doesn't keep a crocodile," he noted to the BBC. "This new evidence offers tantalizing insights into the possible reproductive capabilities of extinct archosaurian relatives of crocodilians, notably the Pterosauria and Dinosauria," experts said in the study. 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.

As wildfires rage in Canada, a view from one of the most polluted cities in the world.

With toxic air quality in parts of North America likely to persist, here's what you can do to stay safe.

Often the picks at the top of the NBA Draft come into focus well before draft night. But then there are those picks that no one saw coming.The 2023 NBA Draft is nearly two weeks away. So, now is a perfect time to look back in time and reexamine some of the biggest surprises in NBA Draft history....

British colonial rule may have divided up India, Pakistan and Bangladesh, but we are all united in our love of falooda – a rose-tinted milkshake textured with bubbly basil seeds and noodles,” says Ravinder Bhogal. Faloodas come in many flavours, but her favourite is “the original and the best – rooh afza, make a thick concentrated floral syrup that turns milk Barbie pink”. The syrup can be easily found in Indian and Pakistani supermarkets. “Here, inspired by my friend Ravneet Gill’s excellent Rasmalai Cake, I have used rooh afza-flavoured milk to make a sort of tres leches cake. If you can’t find basil seeds, use chia seeds, which have a similar tapioca-like texture when hydrated.” Strawberry falooda milk cake Ingredients: 225g plain flour 1 tsp baking powder ½ tsp salt 5 eggs 175g caster sugar 1 tsp rosewater 115g unsalted butter, melted, plus extra for greasing For the falooda milk: 50ml rooh afza 200g condensed milk 250ml whole milk 300ml double cream For the topping: 300g strawberries, sliced 2 tbsp basil seeds 1 tbsp rosewater 1 tsp caster sugar 300ml double cream Dried rose petals, for sprinkling Crushed pistachios, for sprinkling Method: 1. Preheat the oven to 180C/fan 160C/gas mark 4 and lightly grease a three-litre (33 × 23cm) baking dish with butter. 2. In a jug or bowl, whisk together all the ingredients for the falooda milk and leave in the fridge to chill till required. 3. Sift the flour, baking powder and salt into a bowl. Put the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about seven minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Fold in the flour mixture and rosewater, then fold in the melted butter. Spoon into the baking dish, smooth the top and bake for 30-35 minutes until golden brown, and a skewer inserted into the cake comes out clean. 4. When you remove the cake from the oven, prick it all over with a skewer and keep warm. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. 5. To serve, mix together the strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft, rumpled bedsheet texture. Spread the cream over the surface of the cake and then spoon the strawberries over the cake. Top with rose petals and crushed pistachios. Recipe from ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta Kataifi: A comforting Greek pie full of veggie goodness

The Portland Trail Blazers are eager to contend with Damian Lillard, but should the team think about hitting the reset button sooner than later?The Portland Trail Blazers entered last season with a healthy Damian Lillard and title aspirations. Lillard did his part: 32.2 points, 4.8 rebounds, and...

A woman on TikTok claimed she lost her job to artificial intelligence, and has now applied for the role to train AI to do her job in a bizarre turn of events. Copywriter Emily (@emilyhanley69) took to the platform to share that her company laid her off and brought in AI as a cheaper alternative. She then explained how there was a job opening to train the software to copy write. "And I’m going to have to take it," she said. "I’m going to have to take it because I cannot afford my apartment." She continued: "I’m about to eat a can of garbanzo beans. I’m selling off my possessions. I’m in no place to turn down a job. No place." "It’s literally going to take away the prospect [of] me finding a job in the future. But I don’t have a way out. There’s no choice for me," she said. Sign up for our free Indy100 weekly newsletter @emilyhanley69 Update: I didn’t get the job! #AI #work #copywriter While Emily later updated her followers that she did not get offered the job, fellow TikTokers took to the comments with their own takes on the situation. One person encouraged her to "Embrace it. Market yourself as a Ai consultant who trains Ai to write. Get the bag mama." Another highlighted how "short sighted" AI could potentially be across companies. "I just can't see how AI replaces writers well. it would give every company the same copy in a market basically," they wrote. A third focused on the positives, writing: "The flip side is, your next set of jobs could literally be being a consultant for marketing firms on using AI in their practice. You’ve got this!" Meanwhile, one fellow TikToker came up with a genius plan to "train AI to do the job wrong" as a form of revenge. 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.

This pie is based on that comforting Greek favourite – spanakopita – although it is far more forgiving to make,” says Ravinder Bhogal. “There is no buttering and layering of delicate filo pastry: instead, the iron-rich mixture of greens and cheese is blanketed under a nest of buttered kataifi pastry, a shredded filo dough that crisps up beautifully when baked or fried. “You’ll find kataifi pastry in the fridge or freezer section of Middle Eastern grocers.” Broccoli, kale and spinach kataifi pie Ingredients: 2 tbsp olive oil 1 onion, thinly sliced 3 garlic cloves, very finely crushed 200g kale, tough ribs removed and leaves roughly chopped 200g spinach 250g broccoli, boiled till tender and roughly chopped 4 eggs 60g pine nuts 60g currants, golden raisins or barberries 250g feta cheese 250g ricotta Zest of 2 lemons and juice of 1 Handful of dill, roughly chopped Handful of flat-leaf parsley, roughly chopped A good grating of nutmeg 150g sour cream 250g kataifi pastry 60g butter, melted White sesame seeds, for sprinkling Sea salt and black pepper Method: 1. Preheat the oven to 180C/fan 160C/gas mark 4. 2. Heat the olive oil in a large pan over low-medium heat, add the onion and sauté for 10 minutes till sweet and caramelised. Add the garlic and fry again till fragrant, then add the kale and soften before adding the spinach. Once the greens are wilted, take off the heat and cool. 3. Transfer to a large bowl along with the broccoli and add the eggs, pine nuts, currants, feta, ricotta, lemon zest and juice, herbs, nutmeg and sour cream, and season with salt and pepper. Mix thoroughly. 4. Pull apart the strands of kataifi pastry to loosen and fluff them up. Stir the butter through the kataifi, coating it well. 5. Pour the spinach and ricotta filling into a deep pie dish – I use a 34cm baking dish. Gently pile the kataifi over the pie filling, sprinkle over the sesame seeds and bake for 35-40 minutes, or until the filling is hot and set and the kataifi pastry is golden brown. Serve with a light salad. Recipe from ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta These recipes will keep you hydrated on hot days

Scientists have created the world's first "breathing, sweating, shivering" robot in a major breakthrough. The technologically-advanced "thermal mannequin" known as ANDI has 35 controlled surfaces that allow the robot to produce sweat through 'pores'. Designed by US firm Thermetrics, there are just 10 ANDIs in the world. It was designed to gauge a better understanding of the health impacts of extreme temperatures on the body. "ANDI sweats, he generates heat, shivers, walks and breathes," explained Konrad Rykaczewski, principal investigator for the ASU research project. Rykaczewski continued: "There’s a lot of great work out there for extreme heat, but there’s also a lot missing. "We’re trying to develop a very good understanding of how heat impacts the human body so we can quantitatively design things to address it." Sign up for our free Indy100 weekly newsletter Some ANDIs are already being used by sports clothing companies to test garments. Meanwhile, ASU's version is the first that can be used outdoors. Jenni Vanos, associate professor in the School of Sustainability said: "You can’t put humans in dangerous extreme heat situations and test what would happen. "But there are situations we know of in the Valley where people are dying of heat and we still don't fully understand what happened. ANDI can help us figure that out." Later this year, ANDI will be paired with ASU's biometeorological heat robot to delve deeper into human sweating mechanisms. Ankit Joshi, an ASU research scientist leading the modelling and operating of ANDI, said: "We can move different BMI models, different age characteristics and different medical conditions (into ANDI),” "A diabetes patient has different thermal regulation from a healthy person. So we can account for all this modification with our customized models." 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.

It’s the brightest explosion ever seen in the universe, but until now it’s been a mystery that couldn't be explained. Telescopes observed an enormous blast in October which was regarded as the biggest of all time. It was identified as a gamma-ray burst, named GRB 221009A, which came as a result of a massive star collapsing into a black hole. At the time it was a mystery as to why the explosion shone so brightly. Now, further research published in the journal Science Advances has uncovered the reason it was so bright is due to the fact it was facing directly at us and also pulled stellar material along with it. Sign up to our free Indy100 weekly newsletter Hendrik Van Earthen from the University of Bath said: “The slow fade of the afterglow is not characteristic of a narrow jet of gas, and knowing this made us suspect there was an additional reason for the intensity of the explosion, and our mathematical models have borne this out. “Our work clearly shows that the GRB had a unique structure, with observations gradually revealing a narrow jet embedded within a wider gas outflow where an isolated jet would normally be expected.” The research into GRB 221009A has the potential to further the study of huge gamma-ray bursts, which can produce as much energy as the Sun will in its entire lifetime in the space of just a few seconds. “GRB 221009A represents a massive step forward in our understanding of gamma-ray bursts, and demonstrates that the most extreme explosions do not obey the standard physics assumed for garden variety gamma-ray bursts,” Brendan O’Connor, GW graduate student and lead study author, said. “GRB 221009A might be the equivalent Rosetta stone of long GRBs, forcing us to revise our standard theories of how relativistic outflows are formed in collapsing massive stars.” 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.