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Williepoimb

27 Dec 2024 - 11:11 pm

LSU criticized after bringing caged live tiger into stadium before defeat to Alabama
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No. 15 LSU has been criticized for unveiling a live caged tiger in its stadium for the first time in almost a decade before they were routed 42-13 by No. 11 Alabama in their SEC showdown.

Ahead of “The First Saturday in November,” a live tiger named Omar Bradley, owned by Florida resident Mitchel Kalmanson, was brought out in an enclosed cage with a black curtain over it, before the stadium lights went dark and a spotlight flashed onto the cage as it was unveiled.
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The tiger laid down and then paced around his cage, which was attached to a truck, while photographers crowded around it, still keeping their distance. After a few minutes, the cage was slowly driven off the field at Tiger Stadium in Baton Rouge, Louisiana.

LSU has a long tradition of bringing caged tigers into the stadium on gamedays but, since 2015, the school has moved away from this and instead keeps its current live tiger mascot named Mike VII in a 15,000-square-foot enclosure on campus.
But Louisiana Gov. Jeff Landry pushed for the return of this tradition, much to the frustration of the LSU community, which circulated several petitions against the practice which gathered more than 27,000 signatures between them by Sunday morning.

Footage posted on social media also showed protesters outside the stadium holding placards with slogans including, “Justice for Omar” and “Did Tiger King teach us nothin’.”

For Landry, having a live tiger on the field was all about “tradition,” he told FOX News on Friday.

“This is about from Mike One through Six, we have had a live mascot on the field like many other colleges have before,” he said.

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27 Dec 2024 - 08:19 pm

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27 Dec 2024 - 02:14 pm

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27 Dec 2024 - 12:59 pm

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

Donaldflife

27 Dec 2024 - 06:02 am

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

Emilyassow

26 Dec 2024 - 03:51 pm

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Allxlet

26 Dec 2024 - 02:42 pm

Психология и личностный рост
В условиях быстрого темпа жизни всё больше людей обращают внимание на своё психологическое состояние. В 2024 году популярными становятся практики осознанности, курсы по развитию эмоционального интеллекта и программы ментального здоровья. https://уфатаймс.СЂС„/.

Люди начинают больше говорить о своих чувствах, справляться со стрессом и учиться жить гармонично. Психология помогает не только решать внутренние конфликты, но и строить более здоровые отношения с окружающими.


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Johnnyral

26 Dec 2024 - 03:21 am

Помощь Fallout Shelter. Ответы на вопросы «Потеряй голову»
Вариант 8

Чья знаменитая статуя потеряла голову в столичной пустоши?
– Авраама Линкольна

Как звали мальчика который сидел в холодильнике в содружестве?
– Билли — правильный ответ

Супермутанты были созданы с помощью…
Вируса рукотворной эволюции.

Кто поклоняется сиянию?
Дети Атома.

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25 Dec 2024 - 11:47 pm

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25 Dec 2024 - 07:45 pm

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