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New Glenn’s first flight Blue Origin formally announced the development of New Glenn — which aims to outpower SpaceX’s Falcon 9 rockets and haul spacecraft up to 45 metric tons (99,200 pounds) to orbit — in 2016. <a href=https://kra26att.cc>kra at</a> The vehicle is long overdue, as the company previously targeted 2020 for its first launch. Delays, however, are common in the aerospace industry. And the debut flight of a new vehicle is almost always significantly behind schedule. Rocket companies also typically take a conservative approach to the first liftoff, launching dummy payloads such as hunks of metal or, as was the case with SpaceX’s Falcon Heavy debut in 2018, an old cherry red sports car. https://kra26att.cc kra26 at Blue Origin has also branded itself as a company that aims to take a slow, diligent approach to rocket development that doesn’t “cut any corners,” according to Bezos, who founded Blue Origin and funds the company. The company’s mascot is a tortoise, paying homage to “The Tortoise and the Hare” fable that made the “slow and steady wins the race” mantra a childhood staple. “We believe slow is smooth and smooth is fast,” Bezos said in 2016. Those comments could be seen as an attempt to position Blue Origin as the anti-SpaceX, which is known to embrace speed and trial-and-error over slow, meticulous development processes. But SpaceX has certainly won the race to orbit. The company’s first orbital rocket, the Falcon 1, made a successful launch in September 2008. The company has deployed hundreds of missions to orbit since then. And while SpaceX routinely destroys rockets during test flights as it begins developing a new rocket, the company has a solid track record for operational missions. SpaceX’s Falcon 9 rocket, for example, has experienced two in-flight failures and one launchpad explosion but no catastrophic events during human missions.

Lying down and vomiting between courses: This is how Ancient Romans would feast <a href=https://rutor-8.com>rutor24x7</a> Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet. Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy. https://rutorforum24.top rutorclubwiypaf63caqzlqwtcxqu5w6req6h7bjnvdlm4m7tddiwoyd.onion Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun. Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet. What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.” https://rutordark63xripv2a3skfrgjonvr3rqawcdpj2zcbw3sigkn6l3xpad.com rutor dark Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.