Bono’s Op-Ed in the NY Times

You can read the whole piece here, but I thought these two parts stood out the most:

  • Then comes the dying and the living that is Easter. It’s a transcendent moment for me — a rebirth I always seem to need. Never more so than a few years ago, when my father died. I recall the embarrassment and relief of hot tears as I knelt in a chapel in a village in France and repented my prodigal nature — repented for fighting my father for so many years and wasting so many opportunities to know him better. I remember the feeling of “a peace that passes understanding” as a load lifted. Of all the Christian festivals, it is the Easter parade that demands the most faith — pushing you past reverence for creation, through bewilderment at the idea of a virgin birth, and into the far-fetched and far-reaching idea that death is not the end. The cross as crossroads. Whatever your religious or nonreligious views, the chance to begin again is a compelling idea.
  • I come to lowly church halls and lofty cathedrals for what purpose? I search the Scriptures to what end? To check my head? My heart? No, my soul. For me these meditations are like a plumb line dropped by a master builder — to see if the walls are straight or crooked. I check my emotional life with music, my intellectual life with writing, but religion is where I soul-search.
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Chemical reaction that explains the appeal of the bacon sandwich

A complex chemical interaction in the meat is what produces the winning combination of taste and smell in a bacon buttie, according to an expert.

The reaction between amino acids in the bacon and reducing sugars in the fat is what provides the simple snack with its appeal, according to Elin Roberts, science communications manager at the Centre for Life education centre in Newcastle.

She explained that the chemical changes that take place when the bacon is heated are more important than other variables such as brown sauce distribution or toaster settings.

At the centre of it all is the Maillard reaction, a chemical reaction between an amino acid and a reducing sugar which often requires heat. The acid and sugar react to release a huge amount of smells and flavours.

Ms Roberts said:: “The smell of sizzling bacon in a pan is enough to tempt even the staunchest of vegetarians. There’s something deeper going on inside. It’s not just the idea of a tasty snack. There is some complex chemistry going on.

Full Article

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Spam ‘produces 17m tons of CO2’

A study into spam has blamed it for the production of more than 33bn kilowatt-hours of energy every year, enough to power more than 2.4m homes.

The Carbon Footprint of e-mail Spam report estimated that 62 trillion spam emails are sent globally every year.

This amounted to emissions of more than 17 million tons of CO2, the research by climate consultants ICF International and anti-virus firm McAfee found.

Searching for legitimate e-mails and deleting spam used some 80% of energy.

The study found that the average business user generates 131kg of CO2 every year, of which 22% is related to spam.

Full BBC Article

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