From an Economist.com online article:
Collectors who have drunk most of their Pinot already may need another glass after seeing the results. By the end of 2018, red Burgundy had returned 497%, versus 279% for the s&p 500. (Our index does not extend to 2019, since many of the wines it contains have not been traded this year.)
The index has also been less volatile than stocks are, though this may be an artefact of how it is calculated: no one knows what each wine would have sold for in the crash of 2008-09. Bordeaux and Champagne rose by 214% in 2003-18; everywhere else did worse.
Wine collectors like to proclaim that “all roads lead to Burgundy.” They often wince at the plonk they drank when starting their hobby. In America and Australia, a common entry point is local “fruit bombs”: heavy, alcoholic wines that taste of plum or blackberry; bear the vanilla or mocha imprint of oak barrels; and should be drunk within a few years of bottling.
To read more click on the following link: https://www.economist.com/graphic-detail/2019/08/24/burgundy-wine-investors-have-beaten-the-stockmarket?cid1=cust/dailypicks1/n/bl/n/20190828n/owned/n/n/dailypicks1/n/n/NA/299647/n
From a Wall Street Journal article by A.J. Baime:
I built a frame out of ash wood. Then I hand-formed and welded body panels onto the frame. I re-engineered the brakes, the steering and the clutch system to fit properly, and I hand-formed the grille out of aluminum. The seats I built out of plywood, foam and vinyl that looks like leather. When I started, I had no idea how to do any of this.
Dave Hinz, 75, a retired former software company co-owner from Harbor Springs, Mich., on what he calls his homemade 1936 A.J. Speciale, as told to A.J. Baime.
From a Eurekalert.org online release:
“While we always believed that high levels of uric acid might be bad for kidneys and that patients with gout may have a higher risk of kidney failure, we were quite surprised by the magnitude of the risk imposed by gout in these patients. We were particularly interested in the risk of advanced kidney disease, as these patients in general have a higher risk of kidney failure and death.
Patients with gout are at increased risk of chronic kidney disease and kidney failure, according to new University of Limerick (UL), Ireland led research.
In one of the largest and most detailed studies ever conducted, patients recruited in general practice with a diagnosis of gout were more than twice as likely to develop kidney failure than those without, according to the study led by researchers at University of Limerick’s (UL) Graduate Entry Medical School (GEMS).
From a DesignBoom.com online article:
the long and colourful history of haapsalu episcopal castle began when it was built in the 13th century, but since the 17th century the main castle has been in ruins. kaos architects‘ conservation and renovation has resulted in a journey along the walls and within the castle. the renovated castle invites guests to admire the castle’s structure closer and view the picturesque town of haapsalu from an unusually high vantage point. the guests now experience the medieval environment from another level.
From a MIT Technology Review online article:
Engaging older people in designing for older people “is a good thing,” says Smith. “Because younger people do tend to have this picture of designing things that are functional for older people, but not really understanding what makes them happy.” Presented with products that are “brown, beige, and boring,” many older people will forgo convenience for dignity.
It’s a familiar tune to engineer Ken Smith, director of the mobility division of the Stanford Center on Longevity. He says one of the biggest mistakes designers make is to assume that around the age of 60 people lose interest in aesthetics and design. This can have dire consequences for products meant to help people with their health. No one wants to stick a golf-ball-size hearing aid the color of chewed gum in their ear, any more than they want to wear a T-shirt that reads “SENIOR CITIZEN.”
To read more click on the following link: https://www.technologyreview.com/s/614167/why-are-products-for-older-people-so-ugly/?utm_campaign=the_download.unpaid.engagement&utm_source=hs_email&utm_medium=email&utm_content=76169117&_hsenc=p2ANqtz-_dlTg24O7Cr_1b5J4cniKFvi74Dmh8Fm3nuJVTbblAB8Z3fna_Rj6WoV6M6aodqOVSJnh603-liOHFgjAr_EQEh9sVQw&_hsmi=76169117
From a LitHub.com online article:
“Asking even seasoned chefs and truffle-industry insiders to describe what the fungus tastes or smells like,” Jacobs writes, “is a bit like asking a priest why he believes in God.” Readers not familiar with the pungent, one-of-a-kind flavor will come away even more intrigued. Those of us whose most frequent encounter with the fabled fungus is through truffle oil will also be disappointed. As Jacobs discovers, nearly all truffle butter and truffle oil sold in America is manufactured using chemicals rather than the real thing.
Part culinary exploration, part history, and part true crime, reporter Ryan Jacobs takes readers to France, Italy, and the Pacific Northwest in The Truffle Underground. “Even without criminal interference, the truffle’s journey from spore to plate is so fraught with biological uncertainty, economic competition, and logistical headaches that a single shaving could be understood as a testament to the wonder of human civilization.” Truffles are often referred to as diamonds, and the violent crime Jacobs’s chronicles reinforces that comparison.
To read more click on the following link: https://lithub.com/5-audiobooks-to-help-with-those-end-of-summer-blues/
From a BusinessInsider.com article:
“Under,” which opened in March, is Europe’s first underwater eatery.Designed by Snøhetta, the restaurant sits half-submerged into the sea and has three-foot thick walls designed to withstand the area’s rugged seas.
Guests at Under can gaze at marine life through a 36- x 13-foot panoramic window in the dining room, which seats between 35 and 40 guests each night. Muted lighting was installed on the seabed so that guests can see the marine life in any weather conditions.
The cuisine is, of course, seafood. Danish chef Nicolai Ellitsgaard Pedersen will create locally sourced dishes that include cod, lobster, mussels, and truffle kelp, which is a local type of seaweed that apparently tastes like truffles.
To read more click on the following link: https://www.businessinsider.com/underwater-restaurant-norway-photos-2018-11?nr_email_referer=1&utm_source=Sailthru&utm_medium=email&utm_content=Business_Insider_select&pt=385758&ct=Sailthru_BI_Newsletters&mt=8&utm_campaign=Business%20Insider%20Select%202019-08-28&utm_term=Business%20Insider%20Select