PHOTOGRAPH BY CON POULOUS/THE NEW YORK TIMES/REDUX
You’re hungry. This succulent spread is before you. You dig in. Yum. Only then, you ask: Why didn’t anyone tell me this burger is vegan?
A recent experiment at MIT indicates the biggest obstacle to this earth-friendly food might be the “V” word itself. When food wasn’t labeled as vegan, it sold better. Two thirds better.
Why is that? Do people feel vegan means inferior ingredients? Don’t want to feel constrained? Feel like it’s an obligation (or necessity, if you are lactose intolerant)? News flash: It tastes better now, and is likely better for you. Plus, you probably eat a lot of vegan stuff already.
PHOTOGRAPH BY AMY LOMBARD/THE NEW YORK TIMES/REDUX
A broad selection: With plant-based burgers, sausages, and chicken, increasingly popular and available in fast-food restaurants and grocery stores across the United States, a new group of companies have entered the market. Read on.
Yes, that’s a tongue: Hummingbirds can flap their wings up to one hundred times a second, and they have forked tongues to help them sip nectar (shown above). Nat Geo Explorer Anand Varma wanted to show the world their beauty in slow motion and used high-speed cameras that can record action within nano fractions of a second to do so. For National Hummingbird Day, get a glimpse into the amazing lives of these intricate creatures.
A wicked 1-2 punch: The pirate-laden Jamaican port was dubbed “the wickedest city on Earth.” But within three hours, between an earthquake and a tsunami, Port Royal (pictured above) was wrecked. The natural causes for the disaster didn’t stop moralists from making Sodom and Gomorrah references.
A firefly’s path: Each speck of light above is one of several bursts a firefly makes as it travels within a 30-second camera exposure. Some of these insects travel in small loops, while others move in one steady direction. No matter the destination, it’s a marvel to witness thousands of fireflies light up this forest in Mexico.
This newsletter has been curated and edited by David Beard, Hannah Farrow, Nancy San Martín, and Jen Tse. Amanda Williams-Bryant, Alisher Egamov, Susie Murphy, Rita Spinks, and Jeremy Brandt-Vorel also contributed this week. Thanks for reading!
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