Today is World Hypnotism Day
January 4th is World Hypnotism Day! A lot of folks think hypnotism is about hocus pocus, mind control and parlor tricks. Irish hypnotherapist Dr. Jack Gibson aimed to change all that – and in fact, spent much of his career treating psychosomatic disorders using hypnotherapy.
After his death in 2005, the hypnotherapy community got together to promote the first World Hypnotism Day – that was in 2006. The idea behind the commemoration is dedicated to dispelling the myths that have come into existence surrounding hypnotism thanks to Hollywood and popular literature. And it’s all in Gibson’s honor.
Hypnotism isn’t about ‘mind control’, and there’s no way to make someone do something they wouldn’t normally do, and those are just a couple of misconceptions that World Hypnotism Day seeks to overturn. Find out more at the National Guild of Hypnotists website at www.NGH.net.
Today is World Braille Day
January 4th is World Braille Day! As you might’ve guessed, World Braille Day was created to commemorate Louis Braille. Born in France on January 4th, 1809, Louis was the creator of Braille as a means of communication for people who are blind. Contrary to what you might think, Braille isn’t actually it’s own language at all – it’s a code that can be translated into many languages.
As for how it came to be, , Braille was blinded in both eyes in an accident as a child – and yet he managed to master his disability. Despite not being able to see at all, he excelled in his education and received scholarship to France’s Royal Institute for Blind Youth. During his studies, he was inspired by the military cryptography of Charles Barbier of the French Army. As a teenager, Braille developed his own system of tactile code that could allow the blind to read and write quickly and efficiently. Braille presented the results of his hard work to his peers for the first time in 1824 – when he was just 15.
The Braille system works by representing the alphabet letters (and numbers) in a series of 6 dots paired up in 3 rows. The simplicity of his idea allowed books to start being produced on a large scale in a format that thousands of blind people can read by running their fingertips over the dots. Thanks to this, blind students have the opportunity to be educated alongside their peers as well as read for pleasure just as easily as any seeing person can.
New Subscription Service Replaces Your Linens Every Six Months
There’s nothing like new bedding and now getting it has become even easier. There’s now a subscription service for linens and it could cost you as little as five bucks a month!
Organic bedding brand Coyuchi and recycling start-up The Renewal Workshop have teamed up to create Coyuchi for Life subscription. With it, you can get crisp, new sheets, duvets, and/or towels delivered right to your door. And they’ll bring them as often as you choose, every six, 12, or 24 months.
Not only does Coyuchi for Life want to bring you new linens on the regular, they also want to make textiles as reusable as plastics. So you can send them your old sheets in the handy return box they provide and they’ll give them a new life as upcycled cloth or insulation. Almost as cool as the other side of the pillow.
Taco Bell Finally Will Finally Serve Fries
Taco Bell is always making changes to its menu and now they’re making munchie dreams come true by adding fries to their menu beginning January 25. Nacho Fries are coated in what they’re calling a “bold Mexican seasoning” and they can be yours for just a buck later this month.
The $1 order of Nacho Fries comes with a side of Taco Bell’s bright orange cheese sauce, but you can also upgrade the order. For $2.49, you get the supreme version and it’s $3.49 for the Bell Grande. These upgrades add toppings like beef, pico de gallo, and sour cream.
The fast-food chain is also adding a $5 box combo meal on the same day that includes the fries with a Doritos Locos Taco, a Cheesy Gordita Crunch and a medium drink, because they know fans love a good deal.
Nissan To Introduce Car That Reads Brainwaves
While the world’s biggest car companies are spending billions to perfect autonomous driving, Nissan is taking a different direction and trying to “decode” your thinking so hands-on driving is more “fun.” And they are set to unveil this technology next week in Las Vegas at the Consumer Electronics Show.
Nissan’s “brain-to-vehicle,” or “B2V,” system requires the driver to wear a skullcap that measures brain-wave activity and transmits those readings to steering, acceleration, and braking and allows the car to preemptively initiate the action for the driver.
The driver will still be responsible for turning the wheel and hitting the gas pedal, the car will just anticipate the action and begin making it. “We imagine a future where manual driving is still a value of society,” says Lucian Gheorghe, a senior innovation researcher at Nissan overseeing the project. “Driving pleasure is something as humans we should not lose.”
This new technology, exclusive to Nissan, will be included in fully autonomous cars and should be ready in the next five to ten years according to the company.
Man Sets Record Eating Chipotle For 428 Days Straight
A man from Ohio has already reached his 2018 goal by breaking the record for the longest consecutive streak of eating at Chipotle. Get this, his name is Bruce Wayne, so he’s a real life Batman and now he’s officially the record holder after dining at Chipotle for 428 days straight.
Wayne made headlines back in October when the world learned that he had been eating at Chipotle for breakfast, lunch, and dinner every day for an entire year. But when he learned that someone else held the record of eating there for 425 days in a row, he decided to try to beat it.
To celebrate Wayne’s accomplishment, Chipotle gave their top customer a custom-made Chipotle superhero cape and cufflinks, which are a nod to his appreciation of the chain and Batman. And according to a press release, Chipotle will also reinvest the money Wayne has spent there over the past year as a donation to the nonprofit of his choice. Just another reason we love that place.
Chef boasts about ‘spiking vegan group’s meal with meat’
A restaurant has been flooded with one-star reviews after its chef appeared to boast about spiking a vegan group with meat.
Laura Goodman, the chef and co-owner of Carlini in Shifnal, Shropshire, posted in a Facebook group about a ‘pious, judgmental vegan’ who had booked to eat at the restaurant on Friday night.
‘Pious, judgmental vegan (who I spent all day cooking for) has gone to bed, still believing she’s a vegan,’ Goodman wrote in the early hours of Saturday morning.
When commenters asked her if this meant she had put non-vegan food in the group’s meal, she responded: ‘Actually I should have said “they’re” not a vegan… not “she’s”. Started with asking me to telephone them, over Christmas, to discuss the dietary requirements of their guests within a set time frame, and ended with me wondering why I’m explaining this simplistic post to a pious c**t.’
Elsewhere in the group, on the same night, she wrote: ‘Spiked a vegan a few hours ago.’ Laura Goodman sparked backlash with her post . People – vegans and non-veggies alike – were outraged by the chef’s admission.
One commenter, Robbie, wrote on the post: ‘You feed vegans (who have trusted you and presumably paid for their meals) non-vegan food, boast about it on social media in a group that represents quite a broad cross-section of society, and get roundly chastised. You then decide that the problem must be with all the people in the group, rather than your own reprehensible behaviour?’
Another, Jonathan, added: ‘I am not a vegan but if someone was I would never feed them non-vegan. I am a fox-hunting Tory but your behaviour is despicable.’
And one group member, Elaine, compared it to spiking someone’s drink. The post attracted a flood of comments. People pointed out that contaminating someone’s food can have serious medical consequences. They said that if Goodman wasn’t willing to prepare a vegan meal she could have told the guests she couldn’t cater for them.
‘I’m an omnivore but I am a lifelong teetotaller, and would be very upset if someone spiked my drink,’ she wrote. ‘There is no reason, medical or otherwise, why I can’t drink alcohol – I just don’t. On Christmas Day I take my own bottle of non-alcoholic wine because most people don’t see the point of getting it in, and I’m stuck with pop or Schleour, which is just grape juice. Or even worse, they think it’s funny to openly give me alcohol and say “Oh, just get it down you, live a little”. Very insulting.’
One commenter, James, compared it to a previous case where a barista reportedly used cows milk to make a customer’s soya latte – causing them to ‘collapse and start fitting right after one sip’.
Debbie Ireland, an admin of the Facebook group Goodman posted in, told Metro.co.uk she was ‘not at all surprised by the backlash’. ‘To eat at any restaurant, you are placing your trust and health in them,’ she said. ‘A lot of damage can come from food not being prepared properly, or in this case, contamination. ‘I think people were outraged, as this could happen to any one of us, if that chef disliked you. ‘It’s quite unnerving, and makes you think twice about eating out anywhere, when you hear a chef and restaurant owner not only admitting to this, but gloating about it afterwards – mentioning on other posts that she had “just spiked a vegan”. I can’t imagine what else goes on at their eateries.’
Since Goodman’s post, Carlini’s Facebook page has disappeared and its Tripadvisor and Google pages have been flooded with one-star reviews.)
‘Dishonest cook bragging about offering special meals that were not so,’ one review said. ‘If you have any kind of medical or ethical dietary constraints, don’t trust they will be honoured here.’ Reviewing the restaurant on Google, Debra wrote: ‘To boast on social media about her deliberate contamination of food shows a distinct lack of professionalism and judgement on her behalf.
'People are vegan for many different reasons. Whatever these customers’ choices are, she did not have the right to interfere with them. ‘On another worrying note, there are many people who are vegan for allergy reasons and if that had been the case she could have caused the customer to go into anaphylactic shock.’
A spokesperson for the Food Standards Agency told Metro.co.uk: ‘People should be confident about the food they buy and be able to choose according to their particular requirements, whether for diet and health or for personal taste and preference reasons.
‘The description, advertising or presentation of food must not mislead consumers.
‘If someone is concerned about being sold food which has been falsely labelled or the information about the food does not properly describe it, they can report it to the business’s local authority.’ Metro.co.uk has contacted Laura Goodman and Carlini Restaurant for comment.
Read more: http://metro.co.uk/2018/01/01/chef-boasts-spiking-vegan-groups-meal-meat-7195422/?utm_source=fark&utm_medium=website&utm_content=link&ICID=ref_fark?ito=cbshare
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