Who cares, you’re already paying for Netflix. Coming May 21!
From filmmaker Zack Snyder (300, Watchmen, Zack Snyder’s Justice League), ARMY OF THE DEAD takes place following a zombie outbreak that has left Las Vegas in ruins and walled off from the rest of the world. When Scott Ward (Dave Bautista), a former zombie war hero who’s now flipping burgers on the outskirts of the town he now calls home, is approached by casino boss Bly Tanaka (Hiroyuki Sanada), it’s with the ultimate proposition: break into the zombie-infested quarantine zone to retrieve $200 million sitting in a vault beneath the strip before the city is nuked by the government in 32 hours. With little left to lose, Ward takes on the challenge, assembling a ragtag team of experts for the heist. With a ticking clock, a notoriously impenetrable vault, and a smarter, faster horde of Alpha zombies closing in, only one thing’s for certain in the greatest heist ever attempted: survivors take all.
… tomorrow for Fat Bear Week! Meet the bears here and vote.
“747” is a behemoth.
These are Kodiak bears – large brown bears that live in Alaska – chowing down for upcoming hibernation. I’m fascinated with the physiology of hibernation, and frequently read about bears. Kodiaks are humongous, but on average not quite as big as polar bears.
And who wins in a fight: A polar bear or grizzly bear?
I was impressed with the number of idiots who have no knowledge at all happy to weigh in on the subject. A polar bear will always win because it’s so much larger, and only eats meat, they tell us authoritatively.
And then, lo, an actual expert with experience:
The band’s name is Sakuran Zensen. Sakuran means ”crazy” (sort of) and Zensen means ”front of the line.” So Sakuran Zensen means ”front of the line of the crazies.” In an interview with a publicity company, the singer told them that they did not pick this name for any other reason than ”it sounded cool.”
I never realized what a world unto itself sourdough was. First part of a documentary above, and a good article on the world sourdough library here.
All modern recipes begin with a starter, basically a flour-and-water slurry colonized by bacteria and wild, airborne yeasts that eat, breed and exhale carbon dioxide, which helps the bread rise. The tangy taste and brightly acidic smell derive from lactobacilli, cousins of the bacteria that curdle milk into cheese and yogurt. Starters are bespoke to the environments in which they were created; no two sourdoughs taste exactly alike.