Source: http://www.wired.com/gadgetlab/2013/06/music-subscription-services/
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Monday, June 3, 2013
Playlist: What Sets the Top Music Streaming Services Apart?
Sunday, June 2, 2013
PFT: Steelers' Adams hospitalized after stabbing
Getty ImagesWhen former NFL quarterback Donovan McNabb recently called out the Cowboys for giving quarterback Tony Romo a nine-figure contract, many wondered whether this meant that McNabb would criticize any quarterbacks who in his mind justify it, or whether he?d simply use his fairly new media platform to settle scores with former rivals.
McNabb, apparently, is taking the more balanced approach.
He tells Mike Wise of the Washington Post that Redskins quarterback Robert Griffin III is doing ?too much right now; it?s just too much.?
Specifically, the second overall pick in 1999 believes that propensity of the second overall pick in 2012 to find and linger in the spotlight will potentially hurt the team.
?I get some of things he?s doing to draw attention to himself: the Adidas commercials, going out and enjoying the life of a young, famous NFL quarterback.? I understand RG has a lot of stuff going on,? McNabb said.? ?But if you?re coming off ACL surgery, you don?t need to be having a press conference at OTAs.? Every week?? Really?? It becomes a circus, a sideshow.? It takes away from the focus of what those sessions are supposed to be about:? the team.?
McNabb compared the situation to the manner in which his coach in Philly handled similar situations.? ?One thing Andy Reid did is he never let the injured guys become the story if they were off to the side at practice,? McNabb said.? ?He thought it took away from the guys who were grinding and practicing every day.
?So when I look up on TV and see him up there talking all the time about how great he?s doing ? or doing jumping jacks or someone else talking about his supernatural healing powers ? I wonder to myself:? Is this about selling tickets to the fans or what?
?I don?t blame him.? They?re letting him do it.? But at some point, it can be counterproductive.? You can set yourself up for more criticism later.?
Criticism also can come from comments made by Griffin?s father, who recently expressed public concern that the Redskins expect Griffin III to run too much.
?His dad should have never done a one-on-one interview like that,? McNabb told Wise.? ?You can?t say what he said because it almost undermines his son, who has to answer all the questions about it later.? Now, we all know what he said was right.? But that?s something you voice behind closed doors because otherwise it creates a wedge that didn?t have to be there.? No team needs those kinds of things hovering over them.?
So McNabb has offered assistance to Griffin III.? And Griffin II.
?I would really like for me and my dad to sit down with he and his dad just to tell them what we went through and talk about our experiences,? McNabb said.
McNabb tried to reach out to Griffin last year, but McNabb never heard from him.? In contrast, McNabb has spoken to Russsell Wilson ?many times,? because as McNabb explained it, ?I know what it?s like to be young, good and have the world looking at you.?
Regardless of whether McNabb is merely looking for the new generation of quarterbacks to do some NFC-championship-ring-kissing, his experiences and knowledge would be useful to any young player.
Of course, by taking his criticism of Griffin III public, the phone now may never ring.? Especially given McNabb?s views on the Bed, Bath & Beyond wedding-gift controversy.
?When that happens, it just looks like rich people receiving things from the poor,? McNabb said.? ?I know his intention wasn?t that, but it?s the perception people take from it.? It?s disrespectful.? You just don?t do that.?
What you also apparently don?t do is ignore Donovan McNabb.?? It?ll be interesting to see whether McNabb?s decision to call Griffin III (and II) out results in a sit-down, or provokes an equally public response.
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We Don't Eat Anything With A Face: The Vegetarian Pantry - a review
I'm a working mum of two tween/teenage children and a keen home cook. My vegetarian family food blog is called 'We Don't Eat Anything With a Face' as I find that's the easiest way to explain what we do (and don't) eat.?
I started my blog as a way to share recipes, reviews, tips?and ideas with other vegetarian, vegan?(and non-veggie) families who like tasty home-cooked food. Most of my budget-friendly recipes are quick and cheap?to make, and are ideal for busy parents.
Source: http://wedonteatanythingwithaface.blogspot.com/2013/06/the-vegetarian-pantry-review.html
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Why Sharks Generate More Money Alive Than Dead
Sharks that are free to swim around in their natural habitats are a valuable part of tourism around the world, a new study finds, which suggests sharks are worth more in the world's oceans than they are on restaurant menus.
The new research provides evidence of the value of conservation against the rampant killing of sharks for food, said study lead author Andr?s Cisneros-Montemayor, a Ph.D. candidate in the fisheries economics research unit at the University of British Columbia (UBC) in Canada.
A team of scientists pored through data from 70 sites in 45 countries to compare how much money is generated each year by fisheries that fuel the global shark fin trade, and how much is generated by ecotourism, which encompasses all forms of shark-watching activities.
Currently, shark ecotourism brings in $314 million annually worldwide, and this sector is expected to continue growing. Surges in shark tourism are particularly evident in the Caribbean and Australia, the researchers said.
"That figure is projected to double to over $700 million per year within the next 20 years," Cisneros-Montemayor told LiveScience.
In comparison, the landed market value (which refers to the market value of goods on the day they are offloaded from a vessel) of shark fisheries around the globe is $630 million per year, but has been in decline over the past 10 to 15 years, the researchers said. [On the Brink: A Gallery of Wild Sharks]
Approximately 38 million sharks are killed each year to meet the demands of the controversial shark fin industry, which uses the fins to make shark fin soup, a dish that is considered a delicacy in some Asian countries. Sharks are often thrown back into the ocean to die after their fins have been removed.
But, there are other important reasons to promote shark conservation beyond economics, Cisneros-Montemayor said. For one, sharks play a vital role in the ecosystem of the oceans.
"Studies have found that if you remove top predators, like sharks, you change the structure of the ecosystem itself," he explained. "This significantly changes the ecosystem, and it puts you in danger of all kinds of bad things happening."
For one, sharks keep the ocean's complex food webs in balance by feeding on aging or slower populations of fish. This keeps fish species lower down on the food chain from becoming too populous, or from overfeeding on their respective prey. Without sharks, this delicate system could collapse, Cisneros-Montemayor explained.Shark conservation efforts are also imperative in order to ensure the health of the species, the researchers said.
"Sharks are slow to mature and produce few offspring," study co-author Rashid Sumaila, director of UBC's Fisheries Center, said in a statement. "The protection of live sharks, especially through dedicated protected areas, can benefit a much wider economic spectrum while helping the species recover."
The results of the study were published Thursday (May 30) in Oryx ? The International Journal of Conservation.
Follow Denise Chow on Twitter @denisechow. Follow LiveScience @livescience, Facebook?& Google+. Original article on?LiveScience.com.
Copyright 2013 LiveScience, a TechMediaNetwork company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.Source: http://news.yahoo.com/why-sharks-generate-more-money-alive-dead-145738203.html
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Saturday, June 1, 2013
Are nutritional labels coming on alcoholic drinks
WASHINGTON (AP) ? Alcoholic beverages soon could have nutritional labels like those on food packaging, but only if the producers want to put them there.
The Treasury Department, which regulates alcohol, said this past week that beer, wine and spirits companies can use labels that include serving size, servings per container, calories, carbohydrates, protein and fat per serving. Such package labels have never before been approved.
The labels are voluntary, so it will be up to beverage companies to decide whether to use them on their products.
The decision is a temporary, first step while the Alcohol and Tobacco Trade and Tax Bureau, or TTB, continues to consider final rules on alcohol labels. Rules proposed in 2007 would have made labels mandatory, but the agency never made the rules final.
The labeling regulation, issued May 28, comes after a decade of lobbying by hard liquor companies and consumer groups, with clearly different goals.
The liquor companies want to advertise low calories and low carbohydrates in their products. Consumer groups want alcoholic drinks to have the same transparency as packaged foods, which are required to be labeled.
"This is actually bringing alcoholic beverages into the modern era," says Guy Smith, an executive vice president at Diageo, the world's largest distiller and maker of such well-known brands as Johnnie Walker, Smirnoff, Jose Cuervo and Tanqueray.
Diageo asked the bureau in 2003 to allow the company to add that information to its products as low-carbohydrate diets were gaining in popularity.
Almost 10 years later, Smith said he expects Diageo gradually to put the new labels on all of its products, which include a small number of beer and wine companies.
"It's something consumers have come to expect," Smith said. "In time, it's going to be, why isn't it there?"
Not all alcohol companies are expected to use labels. Among those that may take a pass are beer companies, which don't want consumers counting calories, and winemakers, which don't want to ruin the sleek look of their bottles.
The Wine Institute, which represents more than a thousand California wineries, said in a statement that it supports the ruling but "experience suggests that such information is not a key factor in consumer purchase decisions about wine."
Spokeswoman Gladys Horiuchi said the group knows of no wine companies that plan to use the new labels.
The beer industry praised the agency for acknowledging that labels should take into account variations in the concentration of alcohol content in different products.
The industry has opposed the idea of defining serving size by fluid ounces of pure alcohol ? or as 12 ounces of beer, 5 ounces of wine or 1.5 ounces of 80-proof liquor ? on the grounds that you may get more than 1.5 ounces of liquor in a cocktail depending on what else is in the drink and the accuracy of the bartender.
The ruling would allow the labels to declare alcohol content as a percentage of alcohol by volume, the approach favored by the beer industry.
"We applaud the TTB's conclusion that rules be based on how drinks are actually served and consumed," said Joe McClain, president of the Beer Institute.
McClain said the beer industry is pleased that the ruling provides "substantial flexibility" in terms of the format and placement of the disclosure on packaging.
It is unclear whether beer companies will actually use the labels, however.
Consumer advocates criticized the regulation.
"It doesn't reflect any concern about public health," said Michael Jacobson, director of the Center for Science in the Public Interest. He said the rules are too close to what the alcohol companies had sought.
Consumer advocates have said that listing alcohol content should be mandatory so consumers know how much they are drinking. Jacobson and others also support having calorie counts on labels, but they said the labels should not include nutrients that make the alcohol seem more like a food.
"Including fat and carbohydrates on a label could imply that an alcoholic beverage is positively healthful, especially when the drink's alcohol content isn't prominently labeled," Jacobson said.
Current labeling law is complicated.
Wines containing 14 percent or more alcohol by volume must list alcohol content. Wines that are 7 percent to 14 percent alcohol by volume may list alcohol content or put "light" or "table" wine on the label. "Light" beers must list calorie and carbohydrate content only. Liquor must list alcohol content by volume and may also list proof, a measure of alcoholic strength.
Wine, beer and liquor manufacturers don't have to list ingredients but must list substances people might be sensitive to, such as sulfites, certain food colorings and aspartame.
Tom Hogue of the TTB said the aim of the ruling is to make sure alcohol labeling is more consistent. "The idea here is we are trying to make it easy for the industry to communicate this with consumers if they want to do so, and if their consumers want them to do it," he said.
___
Follow Mary Clare Jalonick on Twitter at http://twitter.com/mcjalonick
___
Online:
Labeling guidance: http://www.ttb.gov/rulings/2013-2.pdf
Source: http://news.yahoo.com/nutritional-labels-coming-alcoholic-drinks-192459320.html
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How did the turtle get its shell?
A study of a 260-million-year-old fossil could help settle a debate about an evolutionary novelty.?
A young African leopard tortoise, shown here in 1998.
Ari Denison / Christian Science Monitor
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Animation by Stroma Studios ? www.stromastudios.comYou'd be forgiven for thinking that Rudyard Kipling worked this out a century ago. It turns out that it's a tough one for biologists to crack.?
Many think that the turtle's shell developed from bony scales that fused with its ribcage, similar to what happened with armadillos and some lizards. Others think that the shell developed from the ribs themselves, which gradually grew broader and straighter until eventually forming an exterior shell.?
Scientists found little evidence either way. The oldest known turtle fossils, which are about 210 million years old, already had a fully formed shell, leaving paleontologists with few clues as to how it developed. ?
But now, an analysis of the fossilized remains of a creature that roamed what is now South Africa some 260 million years ago supports the second story.?
In a study published in the journal Current Biology, scientists at Yale University, the Smithsonian Institution, and the New York Institute of Technology examined 45 specimens of?Eunotosaurus, an extinct genus of primitive reptile. They found that many features of Eunotosaurus ? its distinctive T-shaped ribs, its elongated vertebrae ? mark it as an ancestor of the turtle.?
?Now we?ve got an intermediate shell, a transitional form that bridges the gap between turtles and other reptiles and helps explain how the turtle shell evolved,? said lead author?Tyler Lyson,?a curatorial affiliate of the Yale Peabody Museum of Natural History and a Smithsonian postdoctoral researcher, in a Yale press release.
The idea that Eunotosaurus is a turtle ancestor is not new. After it was discovered in the late 19th century, some scientists speculated that it belonged to the same order as modern day turtles. There was very little hard evidence for this claim, however, and support for it eventually vanished as more and more scientists became convinced that turtle shells developed armadillo-like, via external scales.
But then, five years ago, a 220-million-year-old fossil unearthed in China revealed the existence of a turtle-like reptile?with a fully developed underbelly shell and broad, flat ribs ? and no bony scales. This animal, called?Odontochelys semitestacea, showed that shells can form without scales. This discovery prompted researchers to revisit?Eunotosaurus.
?Our data supports Eunotosaurus as an important link in that evolutionary chain that eventually produced modern turtles,? said New York Institute of Technology anatomist study co-author Gaberiel Bever, in an NYIT press release.?"This is an earlier version of the turtle."
Not all scientists will be convinced by the team's evidence, however.?Eunotosaurus lacks some essential turtle features, such as a hard underbelly.?
"This is a highly contentious area," Dr. Lyson told the Los Angeles Times. "I'm sure I won't convince everybody, but I think it's a really good step forward."
Source: http://rss.csmonitor.com/~r/feeds/csm/~3/30bic2N3arU/How-did-the-turtle-get-its-shell
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Facebook profiles raise users' self-esteem and affect behavior
May 31, 2013 ? A Facebook profile is an ideal version of self, full of photos and posts curated for the eyes of family, friends and acquaintances. A new study shows that this version of self can provide beneficial psychological effects and influence behavior.
Catalina Toma, a UW-Madison assistant professor of communication arts, used the Implicit Association Test to measure Facebook users' self-esteem after they spent time looking at their profiles, the first time the social psychology research tool has been used to examine the effects of Facebook. The test showed that after participants spent just five minutes examining their own Facebook profiles, they experienced a significant boost in self-esteem. The test measures how quickly participants associate positive or negative adjectives with words such as me, my, I and myself.
"If you have high self-esteem, then you can very quickly associate words related to yourself with positive evaluations but have a difficult time associating words related to yourself with negative evaluations," Toma says. "But if you have low self-esteem, the opposite is true."
Toma opted to use the Implicit Association Test because it cannot be faked, unlike more traditional self-reporting tools.
"Our culture places great value on having high self-esteem. For this reason, people typically inflate their level of self-esteem in self-report questionnaires," she says. "The Implicit Association Test removes this bias."
Additionally, Toma investigated whether exposure to one's own Facebook profile affects behavior.
"We wanted to know if there are any additional psychological effects that stem from viewing your own self-enhancing profile," says Toma, whose work will be published in the June issue of Media Psychology. "Does engaging with your own Facebook profile affect behavior?"
The behavior examined in the study was performance in a serial subtraction task, assessing how quickly and accurately participants could count down from a large number by intervals of seven. Toma found that self-esteem boost that came from looking at their profiles ultimately diminished participants' performance in the follow-up task by decreasing their motivation to perform well.
After people spent time on their own profile they attempted fewer answers during the allotted time than people in a control group, but their error rate was not any worse. Toma says the results are consistent with self-affirmation theory, which claims that people constantly try to manage their feelings of self-worth.
"Performing well in a task can boost feelings of self-worth," Toma says. "However, if you already feel good about yourself because you looked at your Facebook profile, there is no psychological need to increase your self-worth by doing well in a laboratory task."
But Toma cautions against drawing broad conclusions about Facebook's impact on motivation and performance based on this particular study, as it examines just one facet of Facebook use.
"This study shows that exposure to your own Facebook profile reduces motivation to perform well in a simple, hypothetical task," she says. "It does not show that Facebook use negatively affects college students' grades, for example. Future work is necessary to investigate the psychological effects of other Facebook activities, such as examining others' profiles or reading the newsfeed."
Source: http://feeds.sciencedaily.com/~r/sciencedaily/most_popular/~3/pbTqypwV7hQ/130531114725.htm
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