Monday, August 27, 2012

CNNGo.com

CNNGo.com


Flights delayed, warnings issued as Typhoon Bolaven approaches Korea

Posted: 26 Aug 2012 09:19 PM PDT

by CNNGo staff

Korea is bracing for its worst storm in 10 years. 

Typhoon Bolaven, named after a highland region in Laos, will be the most dangerous typhoon to hit Korea since Rusa in 2002, according to reports. The latter caused 246 deaths and approximately US$4.49 billion in damages.

The Korea Meteorological Administration announced that the typhoon is growing at an alarming rate as it approaches Korea from Okinawa. 

Bolaven's maximum wind speed is predicted to be 53 meters per second. A wind speed of 44 meters per second "can move not just people but big rocks," according to a KMA official. 

The typhoon will hit Jeju Island on Monday afternoon and make its way to Korea's west coast before moving on to North Korea.

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Second lives: Alternative communities you can join

Posted: 26 Aug 2012 03:40 PM PDT

by Hiufu Wong

If Thom York had figured out how to build an intentional community like the following people, Radiohead may not have written "Creep," with lyrics such as "I don't belong here."

For some, regular society holds no draw, so these alternative communities, some created decades ago, provide a perfect solution.

The best part is they welcome newcomers too.

Arcosanti, Arizona, United States: Frugal architects' community

Arcosanti-Bell FactoryThe Lars homestead from "Star Wars"? Nope, just Arcosanti's Bell Factory.

What: An outlandish town built in the 1970s by architect Paolo Soleri and his Cosanti Foundation in the middle of the Arizona desert.

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‘NoodleBot’ taking over restaurant kitchens in China

Posted: 26 Aug 2012 03:30 PM PDT

by CNNGo staff

Latest food fashion in China's noodle restaurants: replace the sweaty, grumpy chef with a harder-working, never-complaining "NoodleBot." That is, a robot programmed to slice noodles.

These iron noodle chefs have made headlines on China's Internet recently for their quirky looks and awesome productivity -- a "NoodleBot" can slice 150 pieces of noodles per minute, which makes them about three times more efficient than a human chef.

Chef Cui: The original 'noodle-bot'

"NoodleBot" -- which sells for around RMB 14,800 (US$2,330) -- was invented by Cui Runquan (崔润全), a 36-year-old farmer-turned-restaurateur from Hebei Province in central China.

I invented this because I want to free all sliced-noodle chefs from hard labor.

-- Cui Runquan, inventor of "noodle-bot" Chef Cui

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Moving mountains. Altitude training without leaving Sydney

Posted: 26 Aug 2012 03:00 PM PDT

by Ian Lloyd Neubauer

In the 1990 sci-fi thriller "Total Recall," Arnold Schwarzenegger plays a construction worker living in the future and eager to visit Mars.

But instead of going to the Red Planet, he pays to have fake memories of a trip at Mars implanted in his brain.

While Martian tourism is still the stuff of fantasies, virtual travel just came one step closer with the opening of Sydney Altitude Training (SAT).

Set in the well-heeled north-shore suburb of Mossman, the small gym simulates the atmospheric conditions of high-altitude destinations.

The concept behind SAT is that it allows adventure travelers -- trekkers, runners, rowers and skiers -- to pre-acclimatize their bodies and minds to the rigors they're likely to encounter on the high road.

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Micro livestock: The fried bugs keeping Thailand's tourists nourished

Posted: 26 Aug 2012 09:50 AM PDT

by Richard S. Ehrlich

A British tourist opens her mouth, delicately grabs a fried grasshopper by the head, hesitantly tongues the insect's spindly hind legs, and bites the bug. 

"Ooooooooooooooh," says 55-year-old Beverly Burnett, her face creasing with laughter, amazement, triumph and glee.

The fried grasshopper, also known as a locust, tastes "like crispy chicken," she says.

"I ate a grasshopper, silk worm and coconut worm." 

Salivating at the sight of other bugs, Burnett asks the vendor, "What else is good? They are all good? What are these? Beetles? Crickets? Oh, let me try crickets.  One of each."

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