At least I have my freedom
At least I have my freedom
Learning Italian slowly
Learning Italian slowly
I must listen to the birds
I must listen to the birds
Life for philosophers after the apocalypse
Life for philosophers after the apocalypse
A trip to Perugia, Turin and the Ligurian seaside
My wife and I have spent a number of years travelling to Perugia, a small town in Umbria, just a couple of hours north of Rome, for the fantastic journalism festival that is put on there by our friends Arianna and Christopher (Arianna was adamant that it not be called a conference when they started it). We haven’t been for the past couple of years for a number of reasons, but this was the 20th anniversary of the festival, so we had to go — and it was our 10th visit; we went for the first time in 2013 (in addition to the past couple of years when we didn’t attend, we missed a couple due to COVID). It was great to be back in the old city, which dates back to the Etruscan empire in the year 300 or so. One of the things we make sure to visit every year is a fascinating circular church that was originally a pagan temple, built in about 500 AD or so. You can just walk in and look around whenever you want — it is still used as a church — and nearby is an ancient tower from the same period that has a small museum you can visit as well.
Across from the main conference hotel there’s an escalator that goes down into the ruins of an ancient palace known as the Rocco Paolina, named for Pope Paul III, who built it in the 1500s after he took control of the city following the great Salt War. It seems that the new pope decided to levy a new tax on salt, which enraged the Perugians — according to legend, traditional Perugian bread is baked without salt, in memory of this grudge from 500 years ago. The pope squashed the rebellion with his armies, and took control of the city, and it remained under papal control until Italy was unified in 1860. Also, from what I understand, a guy named Frank from Assisi was injured in a war between Perugia and Assisi (which is about a two-hour drive away across a valley) in the year 1200 or so, and later got really religious and decided to become a monk, and eventually became Saint Francis of Assisi. The murals in his cathedral are truly spectacular.
Continue reading “A trip to Perugia, Turin and the Ligurian seaside”Friends for 60 years found out that they were brothers
Alan Robinson and Walter Macfarlane were born in Hawaii 15 months apart. The duo met in 6th grade and have been friends for 60 years. While they’ve shared a very close bond, they never thought they were related, until a DNA website revealed their relationship. Robinson was adopted, and Macfarlane did not know who his father was, so the pair were always searching individually for information on their families. For years, Macfarlane had tried unsuccessfully to find clues about his father. With the help of his daughter, they began sifting through matches he got on a DNA website. One of the top matches was username Robi737. Macfarlane-Flores told KHON-TV, that her father’s best friend, Robinson, flew 737 airplanes for Aloha Airlines, and his nickname was Robi. The pair soon learned that they shared a birth mother. (via USA Today)
Archeologists have found honey in 3,000-year-old Egyptian tombs that is still edible
Modern archeologists, excavating ancient Egyptian tombs, have often found something unexpected amongst the tombs’ artifacts: pots of honey, thousands of years old, and yet still preserved. Through millennia, the archeologists discover, the food remains unspoiled, an unmistakable testament to the eternal shelf-life of honey. There are a few other examples of foods that keep–indefinitely–in their raw state: salt, sugar, dried rice are a few. But there’s something about honey; it can remain preserved in a completely edible form, and while you wouldn’t want to chow down on raw rice or straight salt, one could ostensibly dip into a thousand year old jar of honey and enjoy it, without preparation, as if it were a day old. Moreover, honey’s longevity lends it other properties – mainly medicinal – that other resilient foods don’t have. Which raises the question: what exactly makes honey such a special food? (via The Smithsonian)
Note: This is a version of my When The Going Gets Weird newsletter, which I send out via Ghost, the open-source publishing platform. You can see other issues and sign up here.
Continue reading “Friends for 60 years found out that they were brothers”Friends for 60 years found out that they were brothers
Alan Robinson and Walter Macfarlane were born in Hawaii 15 months apart. The duo met in 6th grade and have been friends for 60 years. While they’ve shared a very close bond, they never thought they were related, until a DNA website revealed their relationship. Robinson was adopted, and Macfarlane did not know who his father was, so the pair were always searching individually for information on their families. For years, Macfarlane had tried unsuccessfully to find clues about his father. With the help of his daughter, they began sifting through matches he got on a DNA website. One of the top matches was username Robi737. Macfarlane-Flores told KHON-TV, that her father’s best friend, Robinson, flew 737 airplanes for Aloha Airlines, and his nickname was Robi. The pair soon learned that they shared a birth mother. (via USA Today)
Archeologists have found honey in 3,000-year-old Egyptian tombs that is still edible
Modern archeologists, excavating ancient Egyptian tombs, have often found something unexpected amongst the tombs’ artifacts: pots of honey, thousands of years old, and yet still preserved. Through millennia, the archeologists discover, the food remains unspoiled, an unmistakable testament to the eternal shelf-life of honey. There are a few other examples of foods that keep–indefinitely–in their raw state: salt, sugar, dried rice are a few. But there’s something about honey; it can remain preserved in a completely edible form, and while you wouldn’t want to chow down on raw rice or straight salt, one could ostensibly dip into a thousand year old jar of honey and enjoy it, without preparation, as if it were a day old. Moreover, honey’s longevity lends it other properties – mainly medicinal – that other resilient foods don’t have. Which raises the question: what exactly makes honey such a special food? (via The Smithsonian)
Note: This is a version of my When The Going Gets Weird newsletter, which I send out via Ghost, the open-source publishing platform. You can see other issues and sign up here.
Continue reading “Friends for 60 years found out that they were brothers”