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avatar Sophia Rich
DID YOU KNOW THAT ... Clarence Birdseye worked as a naturalist in the Arctic, where Inuit people taught him that fish frozen very fast in the cold air stayed fresh-tasting after thawing. He later patented a fast-freezing method that kept food quality high, and this helped launch the modern frozen-food industry.

DID YOU KNOW THAT ... Clarence Birdseye worked as a naturalist in the Arctic, where Inuit people taught him that fish frozen very fast in the cold air stayed fresh-tasting after thawing. He later patented a fast-freezing method that kept food quality high, and this helped launch the modern frozen-food industry.

avatar Jacob Junior

But the question is, can I ride it? Let's put the seat on. Whoa, right, so let's just trim that forward a bit to get my mass over the ball. A little bit more. Could really do with some handlebars to put my hands in front here, and some footpegs. But actually, that balances me quite well. Oh, okay, so if I lean a little bit, yeah, I can drive. But I

avatar Mark Manson

Generational Lock in. Why can't you even use it for the hose I have at home? Because I can never screw in that stupid hose at home. What? Like that one? Jeff, do you have anything else in your pockets? No, sir.

avatar jojo9
DUCT TAPE EMTPY BOX COIL SPRING BOXING GLOVES

DUCT TAPE EMTPY BOX COIL SPRING BOXING GLOVES

avatar John Paul

Can we just also say we don't actually need gravity? We actually don't need it. What do you mean that we don't need gravity? What if it was never invented? Invented by who? Sir Isaac Newton.

avatar Mark Manson
TASTY POTATO CHIPS. The story goes that in 1853, a chef named George Crum was working at a resort in Saratoga Springs, New York, when a customer kept sending back his fried potatoes for being too thick. Crum got fed up, sliced a batch paper-thin, fried them until they were crunchy, and salted them heavily out of spite. The customer loved them.

TASTY POTATO CHIPS. The story goes that in 1853, a chef named George Crum was working at a resort in Saratoga Springs, New York, when a customer kept sending back his fried potatoes for being too thick. Crum got fed up, sliced a batch paper-thin, fried them until they were crunchy, and salted them heavily out of spite. The customer loved them.

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