food

Festivals turned food trucks into a money-printing machine. Now they have a problem: Ozempic

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During the marathon days of the past Coachellaone of the most important music festivals in the world where, paradoxically, music is the least important thing, an image caused a certain sensation on social networks: the total absence of lines at the food stalls. To the plethora of content generated by the festival, a showcase for social networks where only the show by Niece Carpenter and the revival by Justin Bieber caught some attention strictly musically, we had to add the “get ready with me” on Instagram and the usual parade of looks themed, generally quite unsuitable for the Californian desert. In the background a silent revolution was brewing. Because within this hyperaesthetic ecosystem there was a shadow. In the videos of many influencers and tiktokers We were able to observe a scene repeated day after day: non-existent queues to get food (even when it’s free), facing crowded lines to buy sunglasses or other accessories. For many, the reason was obvious: Ozempic. We can interpret it from irony or, on the contrary, as a clear cultural symptom that is deeper and difficult to ignore. Because, if something seems evident, it is that, in a festival where consuming aesthetics is much more important than consuming food, the Ozempic era has found its best showcase. Less hunger = less business Anyone who’s been to a festival, especially in recent times, knows what it’s like. Until recently we went with our eyes closed and our wallets open, assuming that, in addition to the increasing price of admission, we had to pay absurd amounts for a cold burger or a pad thai stale at Michelin star price. We got into the game and no one was surprised by the exorbitant prices, those 20 euros on average per plate were part of the ritual of the festival experience; but something has started to change at Coachella. To get an idea of ​​the importance of this change: the economic volume of its gastronomic industry covers more than 100 positions. Ozempic and derivatives are completely redefining the cultural codes of the last decade. Starting from the basis that each person does with their body what they consider, it is true that we were already noticing in red carpets and derivatives that curves are beginning to go out of fashion; with bloody examples because they are carried out by former standard-bearers of the movement curvy. Actresses and artists like Rebel Wilson, Barbie Ferreira either Meghan Trainor show a change in their figure that advances from photocall in photocall. Little by little this permeates society; and also leaves a side effect that someone may consider unexpected. It is not only transforming bodies but also habits and, among them, our relationship with food in spaces of mass leisure. This change in the psychological relationship that we establish with food and the hunger-suppressing effect means that this character is eliminated from the equation. hedonist and impulsive. If the desire for food ceases to exist, the key turn occurs. For years festivals were governed by a simple rule: the economic margin is not so much in the entrance, but rather in everything that happens inside. In this mechanism, food is a key element with these inflated prices, encouraging impulsive decisions in marathon days that invite consumption. This is where Ozempic has broken the model at Coachella, fully attacking that impulse. In this showcase where it seems that eating is “annoying,” a drug that controls hunger is not useful, but rather more than consistent with the environment. And yes, Coachella may not be the Cruilla or the Arenal Soundbut on a large scale what is at stake is not only what the companies can bill food trucks. What is relevant is something deeper: in an environment where excess was part of the festival attraction, a model is now beginning to prevail where control, especially of the body and image, redefines spaces designed for the opposite. Ozempic and the end of hunger The impact of this medication is such that we are no longer talking about a health phenomenon, but rather a cultural phenomenon. What began as a diabetes medication, later converted into a weight loss solution, is no longer the beauty secret of the celebrities. The pharmacological equivalent of “drinking a lot of water and sleeping eight hours” has spread with universal consumption, and with this it not only transforms bodies with their corresponding physical consequencesalso behaviors. What began as a resource for the elite is now heading towards a more affordable distribution and on a large scale. Because we are not talking about a diet, but about something much more radical, deactivating one of the most basic impulses of human behavior on a large scale, and the data begins to reflect that change. At a global level, about 46 million of people already use these medications. In the United States, the number of people without diabetes who start treatment with these drugs has grown more than 700% in just four years. Today, around 12% of adults use them, with annual growth close to 30%. This impact does not remain only in the body and, if we transfer it to the context at hand, we see that it is directly reflected in consumption; These users spend 31% less on food and drink, especially on everything associated with whim and impulse (snacks, chocolate, etc.). In Spain the trend points in the same direction, approximately 6% of households are already consumers of these treatments, thus representing an expense of 5.4 billion euros annually in food and beverages. And, again, the most relevant thing is not what you spend, but on what: this hedonistic consumption falls and basic and functional products increase. With these numbers it is logical that the conversation of “surely he has lost weight thanks to Ozempic” does not die, but it is no longer limited to celebrities like Oprah, Kelly Clarkson or the native Ibai Llanos. The same statement now slips and extends to much closer environments such as the office, the … Read more

Who do you love more, bars or Mercadona? Hospitality is taking the battle over prepared food to a zero-sum game

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Since Spain believe made the “menu of the day” official 61 years agoin Manuel Fraga’s time, workers, travelers and families have gone to bars at midday basically looking for two things, in addition to food: time savings and good prices. That sacred triad turned the menu into the great success of the national hospitality industry (with forgiveness for the omelette). Now it plays against him. The same customers who have been eating in restaurants for generations have found an alternative that offers them food at better prices and with greater flexibility: supermarkets. The hoteliers, of course, they are not willing to give up and have taken out their best weapon: regulation. What has happened? The event was intended to review the data and needs of the sector, but it ended up leading to something else: a call to attention to chains such as Mercadona or Alcampo. Yesterday, during the General Assembly of Hospitality of Spain, the president of the group, José Luis Álvarez Almeida, post against a rival that until recently was off the radar of the country’s bars and restaurants: supermarkets. Without expressly mentioning them, the head of the employers’ association complained about the competition exerted by firms such as Mercadona, Carrefour, Bon Preu or Alcampo (to name a few), which have been betting on the sale of prepared dishes for some time and, in some cases, even include dining rooms in their premises so that customers can consume the food and drinks that they previously bought in the store right there. A model, Almeida insistswhich looks too similar to yours. “Unfair competition”. “Now we have gas stations, stores, hypermarkets or supermarkets that want to be bars. That is unfair competition,” argument the president of Hospitality of Spain during an event that was also attended by the Minister of Tourism, Jordi Hereu. “What we tell them is that, from an economic and competitive point of view, they can do what they want; but we all have to play on equal terms and be equal before the law.” your words have resonated with force in the sector, although it is not the first time that the expansion of the ready-to-eat dishes business within the supermarkets themselves leads to this question: Can it be considered unfair competition? He floated the same idea in December during an interview with SER Emilio Gallego, general secretary of Hospitality of Spain. “It is a controversial question. Either you are a supermarket or you have a space for a restaurant,” argument. “If you have a space where you buy food and eat it, you obviously have to have a restaurant activity license.” The key word: merchant. That the hospitality industry has raised its voice just now is no coincidence. Although supermarkets have been selling pre-cooked and ready-to-eat food for decades, in recent years some chains are shifting towards a new business model: the merchants. It is no longer about buying a tray of sushi, a cold tortilla or some pre-cooked noodles from a factory that the supermarket sells packaged. The key is that the customer can choose what they want to eat on a counter full of steaming stews, stews, fish… and then, if they want, they can devour that same food without leaving the store. The menu dilemma. Things get complicated there for bars, especially those that rely most on the concept of ‘menu of the day’: an affordable, varied and time-saving gastronomic offer. For years bars dominated that field. Now they have to fight with heavyweights like Mercadona, which offer prices that are difficult to match by family businesses that have been juggling for some time to make their menus profitable. This change in trend was summed up wonderfully well a few months ago by a gym instructor who The World interviewed while eating in a Mercadona in Madrid: “Although they pay me for the food, this is more practical and faster. You eat for six euros and I don’t spend 45 minutes. I haven’t eaten from a menu since summer.” In that same reportage The journalist spoke with other customers who came to Juan Roig’s store to buy dishes (stews, casseroles…) that they then ate in their own living rooms or office. Two years ago they might have gone to a bar with a menu or cooked at home. Not anymore. Has things changed that much? The data is revealing. In 2025 Mercadona had a turnover of around 700 million euros in Spain through its ‘Ready to Eat’ section. It may not seem like a big deal for a corporation whose sales exceeded 41.8 billionbut it is good to keep several things in mind. First, the ‘Ready to Eat’ section is very young. It was launched in 2018 and has expanded to more than 1,400 points of sale. Second, that those 700 million of euros are just part of the cake. If we take into account the entire supply of pre-cooked products (refrigerated, trays…) and the business in Portugal, the figure rises to 3,000 million. To give us an idea, this figure exceeds the annual sales of McDonald’s in Spain (2 billion) or Burger King (1,500). In general, it is estimated that the Valencian chain accounts for a 19.7% share of value in food and beverage consumption. That is, almost two out of every ten euros What we spend on that branch ends up in the company’s coffers. A key percentage: 7.6%. To understand how quickly the prepared food business is expanding, it is good to review Algori data advanced a few days ago by theEconomist. According to the consultancy, this segment was (by far) the one that recorded the greatest growth in sales volume last year among supermarkets and hypermarkets in Spain. In general, the sale of pre-cooked and cooked dishes soared by 7.6% in volume. Above fruits and vegetables (7%), meats (6.1%) and fish and seafood (4.9%). The Valencian chain is not the only one that is committed to this business niche, although it has managed to lead it. Your … Read more

For 120 years, scientists considered the Omiltemi rabbit extinct. Meanwhile, in Sierra Madre del Sur they were hunted for food.

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When in 1904 Edward William Nelson identified the first Omiltemi rabbits, he did not know that this was going to be one of the last confirmed sightings of what, for decades, has been considered one of the most endangered mammals in the world. The bug. It was a large, nocturnal rabbit, with dark reddish hair, long ears and a short tail. But not much else was known because zoologists had frepeatedly scratched in finding and studying it. And yet, if they had asked the inhabitants of the Sierra Madre del Sur (in the Mexican state of Guerrero), they would have been able to add one more thing: that they are very rich. Because while scientists were looking for these bugs, neighbors hunted them and integrated them into their usual diet. Where are those rabbits? We must not fall into simplifications, since 1998 we already suspected that the rabbit was still alive and there. That year, some local hunters gave researchers the skin of a killed specimen: that is, we had physical proof that the species still existed. Therefore, the species was not officially extinct; What appeared in the species lists is that we did not have enough data to know what was happening with it. Now, after a long investigation with traps and sampling, we do have them. He wasn’t dead… Between 2019 and 2024, a team led by José Alberto Almazán-Catalán (the Institute for the Management and Conservation of Biodiversity) carried out a specific search for the rabbit under the program Search for Lost Species by Re:wild. They visited 10 areas and obtained records in 7 of them. The conclusion of this work (and I quote verbatim) is that the Omiltemi rabbit “is a rare species, but not only is it not extinct, but it is much more common than previously believed.” The data matches with the graphic material that Fernando Ruiz-Gutiérrez published in the Mexican Journal of Mastozoology. And then? Well, although the situation has not changed, it has revealed everything that we do not know. It is now evident that the distribution reaches an area up to three times larger than previously suspected. It is also true that, without suspecting it, the communities in the area have been hunting (and even breeding) these rabbits for decades without knowing that they were Omiltemi rabbits. And it is curious how this type of news helps make clear how little we know about the world around us. The initiative Search for Lost Species from Re:wild has already ‘recovered’ 13 species around the world. Some of them, like Winton’s golden molethey had gone 86 years without confirmed records. “There are more things in heaven and earth, Horatio, than your philosophy dreams of,” Hamlet tells Horatio and, if we apply it to contemporary science, we see that this is still the case. Image | Re:Wild In Xataka | Spain is witnessing a shocking phenomenon: three invasive species are feeding each other to conquer the country

The world depends on gas to produce food. Paraguay believes it has the definitive solution thanks to the Itaipú dam

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In the midst of a scenario of high tension in the Middle East and threatened trade routes, a project in the heart of South America promises to change the rules of the game for global agriculture. The British company Atome has given the final green light for the construction of Villetaa fertilizer plant in Paraguay valued at 665 million dollars, which will completely eliminate the use of fossil fuels in its production. A question of food safety. As detailed Financial Timesthe fertilizer industry’s dependence on natural gas is an Achilles’ heel for the global economy. Traditionally, most nitrogen fertilizer is produced by combining nitrogen from the air with hydrogen extracted from natural gas. However, Villeta will use renewable electricity to separate hydrogen from water (electrolysis). For Olivier Mussat, CEO of Atome, the project’s focus goes far beyond sustainability. “It’s not an ecological story, it’s actually a food security story,” declared in FT. Mussat’s warning is no small matter, since between a quarter and a third of global nitrogen fertilizer exports pass through the Strait of Hormuz. With the recent conflicts, gas shipments have fallen, raising prices and raising alarms about a possible food crisis. For Latin America, an agro-export power but highly dependent on imported fertilizers, the project works as a “structural hedge” against geopolitical volatility. The financial milestone that Wall Street observes. Atome managed to close a financing package that includes $420 million in debt and $245 million in equity. This backing comes from development lenders of the caliber of the International Finance Corporation (IFC) and the European Investment Bank (EIB), along with specialist hydrogen investment fund Hy24. “We have shown that you can actually close and finance a green fertilizer facility on an industrial scale. It has never been done before,” Mussat said. For his part, Pierre-Etienne Franc, executive director of Hy24, explained to the press that having cheap and non-fossil energy sources offers “a route to green fertilizer that will be localized”, making the industry independent of raw material prices dictated by natural gas. The technical feasibility. Green hydrogen has historically been too expensive to compete with its fossil counterpart. However, Paraguay’s competitive advantage changes the equation. The Villeta plant will operate with electrolyzers large-scale powered by the Itaipú hydroelectric dam (shared between Paraguay and Brazil). According to the company’s projections, electricity costs will be just under $30 per megawatt-hour under a long-term agreement. This technical and economic feasibility was enough to convince the Norwegian fertilizer giant, Yara International, to sign a binding contract of 10 years to purchase the entire production of the plant, estimated at around 260,000 tons per year, a detail exhaustively covered by the industrial press. The view from Asunción. For decades, Paraguay has exported its surplus energy generated in Itaipú to its neighbors, Brazil and Argentina, at very low prices. For the local pressAtome’s installation represents a historic paradigm shift. It means taking that clean energy and using it within the national territory to generate local jobs and produce a good with high added value. Although Villeta will represent less than 1% of the global nitrogen fertilizer market when it begins production in 2029, its backers and market observers agree on something fundamental: if the Paraguayan model works, it could become the definitive template for freeing global agriculture from its dependence on fossil fuels. Image | Atome Xataka | We are wasting a valuable resource: urine is helping solve the fertilizer crisis

In the Middle Ages there was a very expensive culinary trend that today would make your food inedible: they bathed it in spices

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For tastes, colors. But if you were the guest of a landowner from the Middle Ages, a wealthy count or baron who wanted to impress his diners with a sumptuous banquet of fish, meat, wine and sweets, it would be best if your tastes leaned towards hyper-spicy food. After all, it was not unreasonable that on the table you would find a tray of pheasant swimming in a sauce made with 17 different spicesso many that its flavor would hardly please today’s palates. Maybe that expectation seems unappetizing to you, but for medieval diners it made perfect sense. Better with spices. Medieval diners liked spices. A lot. So much so that their banquets were an authentic display of dressings of ginger, cinnamon, black pepper, nutmeg or saffron, among a long and well seasoned etc. As an example, Michael Delahoydefrom Washington State University, explains that a meat sauce could contain about 17 different spices. In another recent example The Country spoke of recipes up to 15 and plenty of sugar. Everything on the same plate. Combined. Forming a mixture of flavors that would make the foods that gave luster to the great banquets of medieval nobles hardly edible for 21st century diners. And that (culinary ironies) has never been as easy to find spices as it is today: it comes with entering any supermarket to find full shelves. A gastronomic window. If we know what and how medieval nobles ate, it is thanks to the work of historians and works such as ‘The Book of Sent Soví’a manuscript that stands out for several reasons: it is the oldest recipe book of its type in the Iberian Peninsula and for a few days it has been starring an exhibition about medieval food in Valencia. The work contains 72 recipes and dates back to the 15th century, although experts are convinced that the work is based on a previous original, now lost, that was written in 1324. The work is interesting not only because of its recipes. It is also because it tells us about what the diners of the Late Middle Ages were like, perhaps somewhat different from us in tastes, but not in terms of attitude. In addition to appreciating the good taste of the dishes, they liked to show off, using gastronomy as a status symbol. They appreciated kitchens with large stoves, the carvers who cut and distributed the meat among the diners, spices and sugar. Cooking and marketing (medieval). “We all have to eat, every day, but in the Middle Ages they did not have the ways of distinguishing themselves that we have. They turned food into a liturgy, a ritual in which they demonstrated their wealth and that was seen even outside because they gave leftovers to the poorest classes. It was a way of demonstrating status,” comment to The Country Juan Vicente García Marsilla, professor of Medieval History and curator of the exhibition. The 15th century recipe book preserved in Valencia has much of that pomp and prestige that was sought among kitchens and pantries. In its prologue it slips that the original work was prepared some time ago by commission from an English kingbut the recipes speak of another reality: an author probably Valencian or Catalan accustomed to the gastronomic tradition of the Mediterranean. “Marketing hype of the time”, summarizes García. By attributing the work to a foreign and ancient chef, the recipe book sought to imbue itself with exoticism and prestige. Why so many spices? Partly because of the above. Status. Today we may find them in any Mercadona, but spices or sugar centuries ago They were luxuries that were not within reach of all the tables. “Spices were a sign of luxury and opulence. They denoted prestige,” comments Delahoydewho reflects on the peculiar value of medieval cookbooks: probably not all cooks knew how to read and the recipe books were not used in the kitchen either, but rather were kept in private collections. Therefore… Were they useful for those responsible for provisions? Were they a sign of status? A way to learn about the exotic ingredients in each dish, garnishes that might otherwise go unnoticed by diners? In search of flavors… and names. Analida Braeger slips some interesting reflections in Medievalist.neta platform founded in 2008 and specialized in medieval history. In a comprehensive article On the subject, he points out that the medieval palate became accustomed to foods heavily seasoned with spices, a symbol of power increased in part by its exotic origin and the imports from the East. In the extensive list included cinnamon, cloves, nutmeg, ginger, pepper, saffron, mace, cardamom or galangal. insatiable demand. “Europe’s insatiable demand for spices in the late Middle Ages is a notable example of a drastic historical shift brought about by consumer preferences,” pointed out in 2012 Paul Freedman in an article published in ‘The Oxford Handbook of Food History’. The result is recipes like chicken with sugar which we can read in the 15th century manuscript preserved in Valencia. Furthermore, spices were not only used in cooking, they also had medical applications. There is who assures that despite their limited availability and high cost, a very high percentage of the recipes in cookbooks from the 13th, 14th and 15th centuries include spices and that at least some works cite up to 40 different types. In any case, it must be clear that the cuisine of the aristocracy and that widespread among the popular classes are not the same. Among the latter it was not strange that cold food for a matter of costs. Revisiting old topics. As happens often With everything related to the Middle Ages, the use of spices is overshadowed by clichés and prejudices that are not always accurate. Delahoyde remembers the “common myth” that cooks of the time relied heavily on seasonings to mask the taste of spoiled meat. After all, there were no refrigerators or freezers to keep meat fresh, right? Why not season it well? It is not likely that … Read more

Prepared food already represents a business of 3,000 million for Mercadona. And that is a problem for McDonald’s and Burger King

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The proverb says that a picture is worth a thousand words. The success of the so-called ‘merchants’ Supermarkets that are hybridizing to become places where you can buy and consume already cooked dishes are not only measured in images and words. It can also be followed with something much more forceful: figures. One of the most resounding he just left her Mercadona. Throughout 2025, the Valencian chain had a turnover of around 700 million euros in Spain through its section ‘Ready to eat’. If we expand the focus to include its pre-cooked offering (refrigerated, trays…) the joint business volume in Spain and Portugal amounts to 3,000 million euros. What has happened? We have just obtained data that helps us better understand how the ‘Ready to Eat’ section is working for Mercadona. According to the information advanced by Food RetailIn 2025, the Valencian chain invoiced 700 million euros in Spain through this channel. Perhaps it seems like a discreet figure when compared to its global sales, which were close to 39.8 billion in Spain, but it is interesting for two big reasons. First, because the ‘Ready to Eat’ section is young. It was not launched until 2018. Since then Mercadona has been expanding it throughout its network (in 2025 it reached 210 new supermarkets) until it was present, at the end of last year, in 1,469 points of sale from Spain and Portugal. The second reason is that in reality ‘Ready to eat’ is only one of the multiple channels that allow Mercadona to capitalize on the growing demand for already cooked food. If the entire business and its turnover in Spain and Portugal are taken into account, the level of income is much higher. How much do you earn then? In total, if we count both the business generated by the ‘Ready to eat’ section and the sale of pre-cooked food (creams, packaged chicken or refrigerated pizza, for example), Mercadona entered around 3 billion of euros in Spain and Portugal. Not only does it represent just over 7% of the company’s global turnover, it also shows a growth of 20%, which confirms the potential of that line of business. The figure helps to understand Mercadona’s commercial strategy, which has been betting on the ‘Ready to eat’ section for years (in 2025 it implemented it in 250 new super) and in recent months it has redoubled its bet, adding to its offer of dishes and desserts a new service of freshly ground coffee. The cooked food sections also play a decisive role in the so-called ‘Store 9’the new establishment format that the company wants to implement in its network. Does the data matter that much? It is certainly striking. FRS contributes another brushstroke which helps to understand to what extent the sale of pre-cooked or ready-to-eat food has grown in Mercadona. The 3,000 million euros registered in Spain and Portugal in 2025 far exceed McDonald’s annual sales in Spain (around 2 billion euros) or Burger King (others 1.5 billion). In fact, it almost equals the sum of both subsidiaries. It’s not surprising at all. Mercadona has conquered 20% of the entire food and beverage business (in value share) and ships a large part of the hamburgers with buns sold in Spain. According to the Numerator signatureis behind approximately 10.2% of consumption occasions. They are just nine points lower than the national market leader McDonald’s (19.5%). Does it only happen with Mercadona? At all. The chain stands out for its considerable market share, but it is not the only one seeking to benefit from the growing demand for already cooked food. In February, the consulting firm NielsenIQ estimated that “prepared and ready-to-eat food solutions” are growing at a rate of more than 10% in supermarkets and hypermarkets, which is in turn shaping a billion-dollar business. “Right now this segment represents a total of about 3.7 billion,” explains Nacho Biedmatechnician of the consulting firm, in an interview with elDiario. There are analysts who calculate that the distribution sector (which includes supermarkets) already monopolizes 23% of what we spend on food outside the home. Why this change? Because consumer habits are not immutable. We do not eat the same, nor in the same way nor in the same places as our grandparents. And our grandchildren probably have different habits too. I predicted it last year Juan Roig, predicting that in the middle of this century Spanish homes will no longer have kitchens, so supermarkets will become more than just the place where we buy food to fill our refrigerators: they will be our great reference in food. Beyond these changes at the domestic level, sections like ‘Ready to Eat’ play a great role. They offer customers variety, agility and, above all, rates that traditional bars can hardly match. Prepared meals from supermarkets are in a way the successors of a ‘menu of the day’ that has been in crisis for yearssuffocated by rising prices. More and more people stop going to the corner restaurant to spend 14 euros in a menu of first, second and dessert that will take you 45 minutes to consume. He goes to an Alcampo, Carrefour or Mercadona, buys a couple of dishes for 10 euros and devours them in less than half an hour in the dining room located in the supermarket itself. Many people even take cooked food to devour at home. Images | Mercadona Via | FRS In Xataka | Very few national supermarkets are resisting Mercadona: regional chains like Froiz are

The board game that was removed for making children steal food rations from Titanic survivors

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There have always been games with a morbid theme, but they are certainly not a thing of today. Already in 1975, board game creators were racking their brains to come up with the darkest and most impactful idea for the whole family. And what better way to spend an afternoon of harmless fun in the company of loved ones that one of the greatest tragedies in the history of modern locomotion. It sinks. When in 1975 Ideal Toy Corporation put on the shelves ‘The Sinking of the Titanic’the slogan printed on the box left no room for imagination (or interpretation): “Play while the ship sinks… and then face the dangers of the open sea.” From 8 years and older, be careful. The controversy, of course, was immediate, the game was withdrawn from the market, and although it was reissued under different names, today it is a sought-after piece for collectors of classic board games. How to play. The game has two phases. First, players are ship’s officers who must navigate the cabins of the Titanic rescuing passengers and stocking up on food and water rations as the ship sinks. In the second phase, with the liner already under water, survivors in boats race to reach the rescue ship. The first to arrive with two passengers, two rations of food and two of water wins. What does it look like? The board is cleverly articulated into two pieces joined by clips. Every time someone rolls a 1 or 6 with the dice, the board “sinks” into the bar, and more and more squares of the ship’s hull disappear under the water. If an empty lifeboat touches the water, it is removed, and if the player cannot find a place in any boat, he loses. In 1975, the idea was very ingenious: a board that is transformed. Ideal itself had already explored these possibilities with a previous success, ‘Mouse Trap‘, in 1963. Storms and cannibals. But the real morbidity (and, let’s face it, the distancing from historical facts) came with the modifying cards that threw the players against “violent storms, cannibals, the cruel sea and each other,” as the instructions. Actually, the game has little to do with what happened on the Titanic, and in that sense it is quite modest: there are no mention of real passengers and the tropical islands with cannibals have nothing to do with the frigid North Atlantic where the real ship sank. The controversy. Ideal received criticism for turning tragedy into entertainment. The game was withdrawn from the market and re-released under the name ‘Abandon Ship’, with all references to the Titanic eliminated, something not difficult because as we have said, the game had few authentic elements, except perhaps the unmistakable silhouette of the cruise ship on the box. Because of this, the original version of ‘The Sinking of the Titanic’ has been revalued and It is easy for it to reach approximately 150 euros on websites like eBay. Too soon. The Titanic sank in April 1912 and Ideal recovered from the tragedy 63 years later. What is significant is that the remains of the ship, located by oceanographer Robert Ballard in 1985, had not yet been found. The 1,500 bodies that lay four kilometers deep certified, with bodies included, the magnitude of the tragedy. But ten years before, after the sinking of the Titanic, there were only ghosts missing in the sea, a myth about the unfathomable dangers of the ocean. In 1975 you could still make a board game about it. In Xataka | AI is so good at chess that it is changing something: the way humans play it

the dangerous TikTok trend of chewing food with plastic that camouflages an eating disorder

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Eating something that we love very much, but without adding a single calorie to the diet, seems like something that resembles a true miracle, but the reality is that in China social networks are being flooded with a method that promises this. And we are not dealing with something revolutionary to trick the brain, but rather eating food wrapped in plastic. Something that has been baptized like ‘plastic eating’ as El País has reported. How it started. This trend has been with us for a short time, and the origin is in Douyin, the Chinese version of TikTok. Here the videos showed young people placing a piece of plastic wrap over your mouth or wrapping food in plastic and then chewing and spitting it out. The goal here is to taste high-calorie foods without swallowing them so as not to gain weight. Extended. The algorithm worked its usual magic, and the trend has quickly spread to other countries, even reaching TikTok, where this new challenge has been replicated. And when you start with this trigger in a new population, logically you have to take into account the risks of replicating it and turning it into something viral. Especially focused on adolescents, who may be more vulnerable in these situations. Its consequence. Beyond how bizarre it is to put plastic in your mouth to enjoy the flavor, but not have the effect of the calories, the more immediate physical damage must be considered. One of the most striking, related to repeatedly chewing a packaging that has not been designed for human consumption, carries a very high risk of suffocation and also dental damage. But we must not forget that we are chewing plastic here, so there is a risk of ingesting toxins. Different medical and scientific sources warn that these practices can expose us to the consumption of microplastics, which we have already been able to talk a lot about, as they are present in some important organs such as the placenta or testicles. Something that little by little is being related to hormonal disruption. Psychological risks. Without a doubt, it is another of the most important risks that we must take into account here, since what the networks sell as a trick to reduce the cravings we have throughout the day, is actually a classic symptom of eating disorders or eating disorders. In the clinical setting, it is known as ‘chewing and spitting’, which is a very common compensatory behavior in the diagnosis of anorexia and bulimia. It is not a new idea, since the iconic designer Karl Lagerfeld popularized and defended publicly this technique years ago after losing between 30 and 40 kilos. However, science denies that it has real benefits, since different studies suggest that when we chew food, the body prepares for digestion and increases the levels of ghrelin, which is the hunger hormone. But in reality, by not receiving food, hunger and anxiety are triggered, causing a severe loss of control, metabolic alterations and malnutrition. Social networks. The proliferation of these types of trends puts the role of social networks in the mental health of young people back on the table. Scientific data provided by recent studies indicate, for example, that exposure to content that promotes anorexia on TikTok significantly decreases body satisfaction in a matter of minutes, increasing the internalization of “thin ideals.” It has also been proven that 73% of young users with moderate or high risk of suffering from an ED show symptoms directly related to their interaction on TikTok. Images | Clown World In Xataka | We believed that extreme thinness was a fashion that had happily been overcome. What is happening on networks contradicts us

Why does your refrigerator dry out food and when is it worth buying a ‘low frost’ one?

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Nowadays most refrigerators are “No Frost”, but… what does this really mean? Perhaps what you have heard the most is that they do not make frost, but they also have other peculiarities with respect to the more traditional models. For this same reason, today we are going to review the differences between both types of refrigeratorswith the advantages and disadvantages in each case. How a No Frost refrigerator works No Frost refrigerators use fans that constantly remove the coldwhich prevents water vapor from condensing on its walls. Since there is a constant, dry air flow, moisture does not accumulate in the form of ice, which prevents us from having to remove it ourselves. In addition, many models have a system that allows you to eliminate small traces of ice if they appear. This No Frost system has some especially interesting advantages beyond not forming frost. By having a constant air flow, this cold air reaches all corners of the refrigerator equally, homogeneously, which allows all foods to be preserved better for longer. Now, it’s not all advantages. When using a No Frost refrigerator, it is advisable that we take into account that your air system is dryand by reaching all corners evenly it can dry out food, especially fresh items such as fruit, sausages or vegetables. We must also pay special attention to another point: No Frost refrigerators consume a little more because they have a resistance that heats up to melt the ice automatically. For this reason, we recommend looking at the annual consumption in kWh, and not only at the letter of energy efficiency. How a cycle refrigerator works Cyclic refrigerators (also called Low Frost either Less Frost by some brands) are the traditional ones, the traditional ones. They work through a refrigerant gas that travels throughout its circuit until it reaches the desired temperature, at which point the air flow stops. It does not work using fans, so they can generate less noise than No Frost. As the cold of these refrigerators is humid and they do not have a fan that constantly stirs the air, plaques of frost can form on the walls, which forces us to remove them manually so as not to compromise their efficiency and durability. Additionally, if too much frost forms, the refrigerator motor may have to work harder, which means possible increase in electricity bill. The good thing about these refrigerators is that by having a system that generates humid cold, food is usually better hydrated, preserving it better for longer. This occurs especially in fresh foods such as vegetables, which hold up better without drying out. The good of both worlds We can also find refrigerators that bring together the best of both worlds: hybrid refrigerators. In this case, they come with both systems, but separate: the No Frost system in the freezer and the cyclic system in the refrigerator. This prevents frost from forming in the freezer and allows the fresh food in the refrigerator to stay moist for longer. In other words: mixed models come with a No Frost freezer which prevents us from having to chip away at the ice that forms every so often and they also have a cyclical or dynamic refrigerator that prevent fresh foods, such as lettuce, from drying out. The good and the bad of both options, face to face No Frost Cyclic (traditional) THE GOOD 🟢 You do not need to remove the ice manually, the temperature is more homogeneous on all shelves and the food tends to cool faster thanks to the fan air system. They keep food fresh for longer and are usually quieter and cheaper. THE BAD 🔴 Their dry air can dry out fresh foods and they tend to be noisier due to the operation of the fan. Plus, they tend to be more expensive. They can form frost on your walls and can cause uneven temperatures on different shelves. Ideal for: Storing a lot of food in the freezer without the ice blocking the drawers or for families that open and close the freezer constantly, thus recovering the optimal temperature in a short time. Eat a lot of fruits or vegetables without losing moisture in a short time or if you want a refrigerator that makes little noise. We do the math to see which one can compensate you more. Each of the refrigerators has its advantages or disadvantages, so to see everything much clearer we are going to give a couple of practical examples. If you are looking for a refrigerator that allows you to use it without further ado, without worrying about removing frost every few months, a refrigerator with a No Frost system will compensate you much more. Actual use: Let’s say you usually freeze a lot of food. The accounts: No Frost refrigerators allow you to better recover the temperature by opening and closing the freezer many times. In addition, you avoid emptying it to defrost the ice every few months. So? It is a choice that lies in both the comfort and the usefulness of the freezer: fresh foods dry out more, but in exchange we have a freezer that better maintains its ideal temperature. If you opt for these refrigerators, at least have one or more drawers with humidity control, generally called VitaFresh or BioFresh. Although there are fewer of them in stores today, refrigerators that are cycled or have a traditional system can be very attractive, both for the preservation of certain foods and for other characteristics. Actual use: You don’t usually freeze a lot of food and you usually eat a lot of it fresh. The accounts: Having a cycle refrigerator allows fresh food to last better. In addition, by not using a fan constantly, they tend to make less noise. So? It is ideal if you consume more fresh foods than frozen foods or if you have the refrigerator next to, for example, the living room and you are looking for as little noise as possible. … Read more

You’ve probably never heard of urea. The missiles in Iran are destroying their production, and that will affect your food

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At the beginning of the 20th century, the world feared it would run out of food because crops were not growing enough to feed a growing population. The solution came from chemistry: an industrial process capable of manufacturing artificial nutrients for plants and multiplying crops across the planet. Today, this invisible system supports much of what reaches our plates, but it also depends on a global chain. surprisingly fragile. The invisible substance that feeds us. We already said it in the headline, you may not know urea. However, this chemical compound is one of the silent pillars of modern agriculture. It is nitrogen fertilizer most used in the world and indirectly responsible for approximately half of global food production. Its function is simple but crucial: providing nitrogen to crops so they can grow quickly and produce larger harvests. To give us an idea, approximately half of global food production depends on synthetic fertilizers. nitrogen basedand urea is the most widespread of all. Without it, agricultural yields would fall abruptly, which would directly affect products as basic as wheat, corn or rice. The Gulf and fertilizers. It happens that a large part of this global agricultural system depends on a very specific region of the planet: the Persian Gulf. The Middle East is home to some of the largest plants of fertilizer production in the world and is also a key source of raw materials necessary to manufacture them, such as ammonia or sulfur. Furthermore, the Strait of Hormuz has become an essential artery for this trade. between one quarter and a third of the world’s traffic of raw materials for fertilizers passes through this maritime passage, along with approximately 35% of global urea exports and 45% of sulfur trade. A war that hits the food chain. The military escalation in Iran and the attacks around the Strait of Hormuz are starting to interrupt that delicate system. Maritime traffic through the area has been drastically reduced and several ships have been attacked, while industrial facilities in the Gulf have suffered direct damage. In Qatar, one of the largest fertilizer facilities in the world had to stop your production after a drone attack, while Iran has paralyzed its own ammonia production. Every missile in the Iran war is not only destroying its production, it brings us a little closer to a dystopian future scenario. Urea sample in the form of granules The domino effect of urea. When the supply of fertilizers such as urea is interrupted, the impact soon spreads to the food system. If farmers cannot apply enough fertilizer, the ccrops produce less. Some experts estimate that the lack of fertilizers could reduce harvests by up to 50% in the first affected agricultural cycle. This decline would quickly translate in price increases in basic foods. Bread could become more expensive in a matter of weeks, while derived products such as eggs, chicken or pork would do so months later, as the increase in the cost of animal feed is passed on to the entire food chain. Gas, the hidden ingredient. The manufacture of nitrogen fertilizers also depends on another key factor: natural gas. Between 60% and 80% of the cost of producing fertilizers comes from the gas used in the chemical process that transforms atmospheric nitrogen into compounds usable by plants. With the war driving up energy prices and damaging industrial infrastructure, the cost of production skyrockets even before fertilizers reach the market. In a few days, the international price of urea has risen more than 25%reaching levels close to 625 dollars per ton. Risk of global food crisis. I remembered the financial times that the situation also comes at a particularly delicate moment in the agricultural calendar. In much of the northern hemisphere, farmers are starting the season spring planting, when they buy and apply the fertilizers that will determine the year’s crops. If the Strait of Hormuz disruption lasts more than a few weeks, the impact could extend far beyond energy or maritime trade. Thus, what today seems like a localized geopolitical crisis could transform into something much deeper: a global food shock reminiscent of (or even surpassing) the one that occurred after the Russian invasion of Ukraine in 2022. In that scenario, the war in Iran would not only be fought with missiles and drones, but also in the fields of crops half the planet. Image | liz west, nara, LHcheM, eutrophication&hypoxia In Xataka | Iran is directing its attacks where it knows it hurts the West: energy and data centers In Xataka | In 2022, the gas crisis skyrocketed the price of electricity in Spain. In 2026 we have a “green shield” but also a serious problem

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