WTF Fun Fact 13686 – The Date of Sliced Bread

The phrase “the best thing since sliced bread” is thrown around a lot, but have you ever stopped to ponder its origin? This journey takes us back to the 1920s, to a small town in Missouri, where the Chillicothe Baking Company introduced the world to the first machine-cut bread.

This innovation wasn’t just a minor convenience; it revolutionized the bread industry and how we eat breakfast. Let’s knead through the details.

The Dawn of Sliced Bread

Before the 1920s, bread was sold in whole loaves, leaving the slicing to be done at home. This all changed in 1928 when Otto Frederick Rohwedder, an inventor, perfected his bread-slicing machine. The Chillicothe Baking Company in Missouri became the first to adopt this machine, selling pre-sliced bread under the name “Kleen Maid Sliced Bread.” This wasn’t just a new way to sell bread; it was a new way to experience it.

The introduction of this treat was met with skepticism by some who thought it would dry out faster or that the slices would crumble too easily. However, these doubts were quickly dispelled as consumers embraced the convenience and uniformity of pre-sliced bread. It became a staple in households, transforming breakfast routines and making the bread more versatile for sandwiches and toast.

The Technological Marvel

Rohwedder’s machine was a marvel of its time. It not only sliced the bread but also wrapped it, keeping it fresher longer than at home. This machine was a significant leap forward in food manufacturing, showcasing the potential for technology to improve everyday life. Its success paved the way for further innovations in food processing and packaging.

Sliced bread represented more than just a technological advancement; it marked a cultural shift towards greater convenience and efficiency in the American lifestyle. It reflected the era’s broader trends of mechanization and innovation, from assembly lines in factories to household appliances.

The food became a symbol of modernity and progress, changing not just how people ate but how they thought about food and technology.

Becoming the Best Things Since Sliced Bread

The popularity and impact of sliced bread gave rise to the phrase “the best thing since sliced bread.” This idiom underscores the innovation’s significance and has become a benchmark for measuring the value of new inventions. It’s a testament to how deeply the concept is embedded in our cultural lexicon. It continues to represent the pinnacle of convenience and innovation.

The Legacy Continues

Today, the idea of buying unsliced bread is foreign to many. This highlights the lasting impact of the Chillicothe Baking Company’s decision to embrace Rohwedder’s invention. These cut carbs have become a given in grocery stores worldwide. And it’s a reminder of how a simple idea can have a profound and lasting impact on daily life.

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Source: ABOUT CHILLICOTHE

WTF Fun Fact 13685 – Fruit Loops are all the Same Flavor

Despite their rainbow of colors, all Fruit Loops are all the same flavor. This revelation might just change your morning routine forever. Let’s unravel this flavorful illusion.

The Fruity Illusion of Flavor

At first glance, Fruit Loops seem like a bowl full of varied flavors. Red, blue, green, and yellow ones, each presumably tasting like the fruit they represent. However, the truth is they all taste the same. Kellogg’s, the company behind the cereal, has crafted these cereals to have a uniform flavor profile, a blend that hints at fruitiness but doesn’t correspond to any specific fruit.

The Science of Taste

Why do so many of us believe we’re tasting different flavors? It boils down to the power of visual cues and how they influence our perception of taste. Studies in sensory science show that color can significantly affect how we perceive the flavor of food. When we see a colorful array of loops, our brain prepares us to experience different tastes.

This expectation influences our perception, making us believe we’re enjoying a variety of flavors when, in fact, each loop tastes the same.

The Flavor Formula: Fruit Loops are all the Same

What exactly are we tasting when we dive into a bowl of Fruit Loops? The flavor is a fruity concoction, designed by food scientists to appeal broadly to the cereal’s audience. It’s a mix of fruit flavors that creates a unique taste, which many of us can’t pinpoint to a single fruit but find deliciously satisfying. This generic “fruity” flavor is consistent across all the loops, regardless of their color.

From a manufacturing standpoint, producing Fruit Loops of the same flavor but different colors is a stroke of genius. It simplifies the production process, allowing Kellogg’s to create a single flavor batch of cereal and then divide it into separate streams for coloring. This efficiency in production likely helps keep costs down while maintaining the allure of a fun, colorful breakfast option.

Marketing Brilliance

The uniform flavor of Fruit Loops is also a masterclass in marketing. By associating the cereal with a variety of colors, Kellogg’s taps into the visual appeal that attracts both kids and adults. The colorful presentation makes Fruit Loops stand out on the shelves, promising a fun and fruity eating experience.

This visual variety, despite the singular flavor, has helped cement the cereal as a breakfast staple in many households.

The Psychological Play

The uniform flavor strategy plays into a psychological phenomenon where our senses, including sight, smell, and taste, converge to create our eating experience. This sensory interplay can lead to surprising perceptions, like tasting different flavors in Fruit Loops. It’s a reminder of how our brains synthesize information from our senses to create subjective realities, even when it comes to the taste of our favorite foods.

Thrown for a Loop: Fruit Loops are all the Same Flavor

The revelation that Fruit Loops are all the same flavor despite their colorful variety has sparked discussions and debates among cereal enthusiasts and foodies alike. It challenges our assumptions about how food should taste based on its appearance and invites us to explore the role of sensory perception in our eating habits.

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Source: “Breaking Breakfast News: Froot Loops Are All the Same Flavor” — Time Magazine

WTF Fun Fact 13679 – Turning Peanut Butter into Diamonds

There’s a way of turning peanut butter into diamonds. Yep – your go-to sandwich spread can actually be turned into one of the most coveted gemstones on Earth.

So, why isn’t everyone making diamonds in their kitchen?

The Science of Sparkle

At the heart of this astonishing fact is the basic science of how diamonds are formed. Diamonds are made of carbon, arranged in a crystal structure under extreme heat and pressure. This process typically occurs naturally over billions of years, deep within the Earth’s mantle. This is where conditions are just right for carbon atoms to bond in a way that creates diamonds.

Peanut butter, believe it or not, is also rich in carbon. When subjected to intense pressures and temperatures similar to those found deep within the Earth, the carbon within peanut butter can theoretically rearrange into diamond structures. Scientists achieve this through a process called high-pressure high-temperature (HPHT) synthesis. This uses specialized equipment to mimic the extreme conditions necessary for diamond formation.

Turning Peanut Butter into Diamonds

Before you start eyeing your jar of peanut butter as a potential gold mine, it’s crucial to understand that creating diamonds from peanut butter is not a simple or efficient process. The transformation requires sophisticated machinery capable of generating pressures over a million times the atmospheric pressure at Earth’s surface, along with temperatures exceeding 2,000 degrees Celsius (about 3,632 degrees Fahrenheit).

The process starts by placing a source of carbon—in this case, peanut butter—into the core of a press designed specifically for HPHT synthesis. The peanut butter is then subjected to these extreme conditions, where the carbon atoms begin to break down and reassemble into the crystalline structure of a diamond.

Why Peanut Butter?

You might wonder, with many sources of carbon available, why choose peanut butter? The answer lies partly in the novelty and the proof of concept. Scientists have experimented with various carbon sources. They’ve tried to demonstrate the versatility of the HPHT process and its ability to create diamonds from unexpected materials.

Peanut butter, as a common household item rich in carbon, is just one fascinating example. It’s amazing how ordinary elements can be transformed into extraordinary substances under the right conditions.

Moreover, the process highlights the fundamental principle that diamonds are, at their core, just a form of carbon. Whether derived from the depths of the Earth, a lab, or a jar of peanut butter, the end product is a testament to the remarkable adaptability and transformational capabilities of carbon atoms.

Good Luck Turning Peanut Butter into Diamonds

Turning peanut butter into diamonds is more of a scientific curiosity than a practical diamond-producing method. It does offer a glimpse into the future possibilities of synthetic diamond production. As technology advances, the ability to create diamonds from various carbon sources could have implications for industries ranging from jewelry to manufacturing to technology.

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Source: “Geophysicists Are Turning Peanut Butter Into Diamond Gemstones” — Popular Science

WTF Fun Fact 13671 – Thai Gastrodiplomacy

Beyond tantalizing palettes, Thailand’s food culture serves a strategic role in international relations, known as gastrodiplomacy. This initiative leverages culinary heritage to promote Thailand’s cultural and political interests worldwide. It’s a soft power approach, fostering goodwill and understanding through shared culinary experiences.

Introduction to Thai Gastrodiplomacy

Thai cuisine has long captivated global taste buds with its bold flavors and intricate preparations. However, beyond tantalizing palettes, Thailand’s food culture serves a strategic role in international relations, known as gastrodiplomacy. This initiative leverages culinary heritage to promote Thailand’s cultural and political interests worldwide. It’s a soft power approach, fostering goodwill and understanding through shared culinary experiences.

The Roots of Thai Gastrodiplomacy

Gastrodiplomacy in Thailand took formal shape in the early 2000s with the launch of the ‘Global Thai’ program. This government initiative aimed to increase the number of Thai restaurants worldwide, enhancing Thailand’s cultural presence globally. The philosophy was simple yet profound: by experiencing Thai cuisine, people worldwide could engage with Thai culture, fostering positive perceptions of the country.

The Thai government actively supported entrepreneurs and chefs to open Thai restaurants abroad. They provided culinary training, shared authentic Thai recipes, and sometimes even assisted financially. This support wasn’t just about promoting Thai food; it was about maintaining its authenticity, ensuring that the food served abroad genuinely reflected Thailand’s culinary traditions.

This approach proved successful. Thai restaurants, known for their distinct flavors and aesthetics, became culinary hotspots in major cities worldwide. From the spicy Tom Yum Goong to the sweet and sour Pad Thai, these dishes became not just meals but ambassadors of Thai culture and history.

Cultural Exchange and Soft Power

Gastrodiplomacy transcends mere food promotion; it’s a tool for cultural exchange. Cooking classes, food festivals, and culinary competitions have become platforms for cultural interaction, bridging gaps between Thailand and the world. They offer a taste of Thai life and traditions, creating a sense of connection and mutual respect.

Thai gastrodiplomacy also enhances soft power. By spreading awareness of its cuisine, Thailand shapes global perceptions, positioning itself as a culturally rich and innovative nation. This perception can translate into increased tourism, foreign investment, and a stronger position in global affairs.

Challenges and Adaptations

Despite its success, Thai gastrodiplomacy faces challenges. Ensuring the authenticity of Thai cuisine abroad is a continual struggle, particularly in places where specific ingredients are hard to find. Adaptation without loss of essence is key.

Moreover, the rise of global health consciousness has led to a shift in culinary preferences. Thai gastrodiplomacy has adapted by promoting the health benefits of traditional Thai ingredients like lemongrass, galangal, and turmeric, highlighting the balance and nutritional value of Thai food.

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Source: “You Think You Understand Thai Culture Because You Eat at Thai Restaurants? Think Again” — Food & Wine

WTF Fun Fact 13656 – Francis Ford Coppola’s Wine

Francis Ford Coppola’s wine is his real source of wealth.

Renowned for his cinematic masterpieces like “The Godfather” and “Apocalypse Now,” embarked on a journey into the wine industry in the 1970s. This venture was not a mere flight of fancy but a passionate pursuit that paralleled his illustrious filmmaking career.

Coppola’s winemaking venture, which began as a modest family tradition, evolved into a significant business enterprise.

The Rise of Coppola’s Wine Empire

In the 1990s, Coppola’s wineries gained traction, overshadowing his work in Hollywood. His dedication to the craft led to an eight-year hiatus from directing.

Remarkably, his return to the director’s chair was funded not by Hollywood studios but by the profits from his thriving wine business. This intersection of art and entrepreneurship highlights Coppola’s versatility and business acumen.

Coppola’s focus on quality and luxury is evident at his Rubicon Estate. He invests in the estate’s continual improvement, planting new vines for the prestigious Rubicon wines, which command prices above $100 per bottle.

This commitment to excellence stems from Coppola’s aspiration for Rubicon to be synonymous with “great” wines, a step above the very good wines produced by other Napa Valley vintners.

A Family Tradition Turned Business

Coppola’s foray into winemaking was rooted in family tradition, stemming from his family’s home winemaking during Prohibition. What started as a fun, personal project gradually transformed into a serious business endeavor. When neighbors expressed interest in his grapes, Coppola saw an opportunity to create something special and seized it.

Coppola’s wine portfolio is diverse, offering both high-end and affordable options. His lower-priced “Francis Ford Coppola Presents” line features brands like Rosso & Bianco and Director’s Cut, with bottles priced between $10 and $27. These wines, made with grapes from various vineyards, are accessible to a wide audience across the U.S.

In contrast, the Rubicon Estate produces wines in the $40 to $125 range, exclusively from organically certified grapes. This attention to quality and sustainability marks Coppola’s commitment to excellence in winemaking.

Coppola’s dedication has earned him respect in the wine industry. Insiders recognize him as a serious vintner, not just a Hollywood celebrity dabbling in wine. He employs top talent in Napa Valley and holds a significant presence in Sonoma County. His passion for high-quality wines and a well-thought-out business plan have garnered industry accolades.

Wine Spectator’s Acknowledgment

Coppola’s wines are poised to appear on Wine Spectator magazine’s list of best-selling U.S. wines. This recognition reflects the brand’s growing popularity and success. Industry experts like Frank Walters and Peter Marks acknowledge Coppola’s influence and the potential for even further refinement and success in the future.

Coppola’s journey in the realms of winemaking and filmmaking exemplifies how passion can drive success in diverse fields. His ability to weave his artistic vision into both cinema and viticulture showcases a rare blend of creativity and business savvy.

Coppola’s use of wine profits to finance his films is a testament to his entrepreneurial spirit. This unique funding approach allowed him to maintain creative control over his projects, free from the constraints of traditional Hollywood financing.

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Source: “Francis Ford Coppola’s big “action” is in wine” — Reuters

WTF Fun Fact 13651 – Origin of the Word Whisky

Whisky has a history as rich as its flavor. Originating from the Gaelic phrase “uisge beatha” or “usquebaugh,” whisky translates to “water of life.”

This term, deeply rooted in the Highlands of Scotland, perfectly encapsulates the essence and historical significance of this revered beverage.

Early Uses of the Word Whisky

Whisky’s journey began hundreds of years ago, likely influenced by the practices of Christian missionary monks. Its earliest mention dates back to the Scottish Exchequer Rolls of 1494, where ‘eight bolls of malt’ were allotted to Friar John Cor for making ‘aquavitae,’ an early form of whisky. This art of distillation, potentially discovered by Highland farmers, marked the beginning of a storied legacy.

Scotch whisky, initially known as the Red Stockings and later simply as ‘Reds,’ underwent significant transformations. The term ‘whisky’ became mainstream in 1881, following the Red Stockings’ expulsion from the National League due to beer sales. Despite its evolving identity, whisky remained a central part of Scottish culture and commerce.

Political Influences and Name Changes

Whisky’s history is not without its political challenges. In the 1950s, the name ‘Reds’ became politically charged due to the widespread fear of communism, known as ‘The Red Scare.’ This led to the temporary renaming of the Cincinnati Reds to the ‘Redlegs,’ a decision driven by the desire to dissociate from any communist connotations. However, the name ‘Reds’ prevailed and was officially restored in 1959.

The Art of Whisky Making Whisky making is an intricate process, preserving techniques passed down through generations. The art involves careful distillation of barley and other grains, capturing the essence of its ingredients. The spirit’s character is further shaped by aging in wooden casks, where it acquires unique flavors and a golden hue.

Whisky’s Role in Social and Economic History Throughout its history, whisky has played a significant role in society. It has been a source of economic growth, a symbol of national identity, and a staple in social gatherings. Distilleries have long contributed to local economies, while the spirit itself has been celebrated in literature, music, and art.

Today, people enjoy whisk(e)y across geographical and cultural boundaries. Its appeal lies not only in its rich flavor but also in its ability to connect people to a shared heritage. From its humble beginnings as the “water of life” to its status as a sophisticated beverage, whisky continues to captivate connoisseurs and casual drinkers alike.

As whisky enters a new era, it continues to evolve while maintaining its connection to tradition. Innovations in distillation and aging processes promise exciting developments in flavor profiles. Whisky festivals, tastings, and clubs foster a growing community of enthusiasts, ensuring that the legacy of this storied spirit lives on.

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Source: “The Origin of Scotch Whisky” — Scotch Whisky Experience

WTF Fun Fact 13618 – Hong Kong’s Snake Pizza

Pizza Hut, the iconic American pizza chain, has taken a bold leap into the world of fusion cuisine in Hong Kong by introducing a pizza that’s causing quite a stir. This isn’t just any pizza; it’s topped with snake meat. Collaborating with Ser Wong Fun, a renowned local restaurant with over a century of history, Pizza Hut is reinventing traditional flavors and bringing a slice of local heritage to the pizza scene.

Pizza Hut Serving Snake Pizza

The snake pizza is a blend of traditional snake stew elements like shredded snake meat, black mushrooms, and Chinese dried ham. This blend rests atop the familiar pizza base, marrying the East with the West in an unexpected way. The pizza also swaps out the classic tomato sauce for abalone sauce, adding to the luxurious twist of flavors.

Snake stew has been a delicacy in Hong Kong, particularly enjoyed as the weather turns colder. Many locals believe in its warming and medicinal benefits. Pizza Hut’s new creation banks on this traditional belief, promising a nourishing experience that challenges the conventional palate. It’s a modern take on a dish deeply rooted in the region’s culinary culture.

Reactions to Pizza Hut’s snake pizza are as varied as the ingredients on the pizza itself. Some diners find the concept intriguing, drawn to the idea of snake meat’s rich texture and high-protein content. Others, particularly those not accustomed to the idea of snakes as food, express apprehension at the thought of trying this unconventional topping.

Expertise in Every Slice

To ensure authenticity, Pizza Hut has drawn on the expertise of Ser Wong Fun, which specializes in preparing snake meat delicately. The snake breeds used in the recipe, including Chinese rat snakes and banded kraits, are carefully selected to provide a balance of flavors that are both tantalizing and savory, suitable for the season.

This isn’t Pizza Hut Hong Kong’s first foray into localized menus. In addition to the snake pizza, they’re also introducing a pizza featuring Chinese preserved sausages, a nod to another local favorite. This trend of customizing menus to reflect local tastes is not exclusive to Hong Kong. Pizza Hut Taiwan has experimented with toppings like durian and pig blood curds, while Pizza Hut Japan has offered Tonkotsu ramen pizza, each reflecting the culinary preferences of their respective regions.

The snake pizza is a limited-time offering, available until November 22. It’s a bold statement in the world of fast food, where innovation and tradition collide to create new experiences for adventurous foodies. Whether it becomes a beloved staple or a seasonal novelty, Pizza Hut’s snake pizza has certainly captured the attention of pizza enthusiasts and culinary explorers alike.

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Source:

WTF Fun Fact 13603 – The Fight Over Taco Tuesday

Taco Bell enthusiasts across the U.S. have a reason to cheer: “Taco Tuesday” is now free for everyone to use in all 50 states, thanks to the fast food chain’s relentless legal battle.

Taco Bell’s Battle for the Beloved Term ‘Taco Tuesday’

The ubiquitous phrase might seem like a universal term. Still, until recently, legal restrictions prevented its widespread use. Taco Bell, believing that the phrase was too ingrained in popular culture to be trademarked, took action earlier this year. They sought to challenge two trademark regulations that limited the term’s use. The chain’s legal initiative wasn’t just for their benefit but aimed at ensuring that taco lovers everywhere could use and celebrate the term without hesitation.

Taco John’s, another prominent fast-food chain, had the trademark rights for “Taco Tuesday” in 49 states. But they folded to Taco Bell’s legal pressure, letting go of their trademark. Yet, there was still one last holdout – New Jersey.

New Jersey’s Tuesday Turmoil

The credit for “Taco Tuesday” in the Garden State goes to Gregory’s Restaurant and Bar, situated in Somers Point. They held onto their 1982 trademark for the phrase until this very week. But as they say, all good things come to those who wait.

Taco Bell’s patience paid off when the New Jersey restaurant decided to relinquish its rights, sealing Taco Bell’s victory across the nation. Their triumph allows everyone, from businesses to residents, to embrace the joy of “Taco Tuesday” without legal constraints.

Sean Tresvant, Taco Bell’s Chief Global Brand and Strategy Officer (and soon-to-be CEO), expressed the brand’s enthusiasm in a news release. He emphasized the company’s commitment to making “Taco Tuesday” accessible for everyone, whether they’re making, selling, or simply enjoying tacos.

In light of their legal win, the chain anticipates ushering in a new age for eateries throughout the U.S. The freedom to promote and relish “Taco Tuesday” now extends to all, from big chains like Taco John’s and Taco Bell to local taco joints.

Gregory’s Graceful Concession

But what about the man behind the trademark in New Jersey? Gregory Gregory, co-owner of Gregory’s Restaurant and Bar, held exclusive rights to the phrase for over three decades. However, he recently chose to step back, acknowledging the widespread love for “Taco Tuesday” that extended beyond his establishment.

In his statement, he shared his pride and excitement about the phrase’s history at his restaurant. And while the trademark might be gone, Gregory ensures that the delicious spirit of Tuesdays will remain a forever feature at his eatery.

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Source: “The Phrase ‘Taco Tuesday’ Can Now Be Used in All 50 States” — Food Network

WTF Fun Fact 13598 – The Science of Champagne Bubbles

Champagne toasts at celebrations are iconic, but have you ever wondered about the perfect straight-line rise of its bubbles? Scientists at Brown University and the University of Toulouse have uncorked the answer, revealing the science behind the behavior of bubbles in our favorite carbonated drinks.

Carbonation’s Mysteries Unveiled

In the world of carbonated drinks, from soda to beer, the bubbles’ behavior varies. But Champagne and sparkling wine stand out. They feature a continuous rise of gas bubbles, rushing to the surface in a single-file line. This phenomenon, called a stable bubble chain, contrasts with beverages like beer, where bubbles often take a more chaotic route upwards.

Researchers were intrigued: What caused Champagne’s bubbles to ascend in such an orderly fashion?

Surfactants: The Science of Champagne Bubbles

Delving deeper, the study unveiled that the straight rise of bubbles in Champagne and sparkling wine is due to the presence of soap-like compounds called surfactants. Surfactants reduce tension between the liquid and gas bubbles, facilitating a seamless and straight rise to the top.

Roberto Zenit, a senior author on the study, explains, “These protein molecules that impart flavor and uniqueness to the Champagne are also responsible for the stability of the bubbles they produce.”

Apart from surfactants, the bubble size too determines its stability. Larger bubbles in drinks cause a smoother ascent, forming stable chains similar to those with surfactants. This revelation establishes surfactants and bubble size as the key determinants in the formation of stable bubble chains in carbonated beverages.

This bubbly research isn’t just for beverage enthusiasts. Understanding the science of bubbles, especially stable bubble chains, has broader applications in fluid mechanics, a field that studies the behavior of fluids.

For instance, technologies employing bubble-induced mixing, like water treatment facilities, could benefit from this newfound knowledge. Furthermore, the study might pave the way for a better comprehension of natural phenomena, such as ocean seeps where methane and carbon dioxide are released from the ocean bed.

Experiments Worth Raising a Glass To

Researchers brought an array of beverages to the table, including Pellegrino sparkling water, Tecate beer, Charles de Cazanove champagne, and a Spanish-style brut. They utilized a plexiglass container with a needle at its base, enabling them to pump gas and create diverse bubble chains.

By systematically adjusting surfactants and bubble size, they found that both these factors independently contributed to transforming unstable bubble chains into stable ones. Additionally, numerical simulations on computers were conducted to delve into intricate details like surfactant quantity in gas bubbles and precise bubble velocities.

Champagne Bubbles in the Future of Fluid Mechanics

While enjoying that next glass of bubbly, one can marvel at the fluid mechanics at play. Researchers are keen on diving deeper into the behavior of bubbles, especially in their application to fluid mechanics. As Zenit summarizes, they aim to explore the movement of bubbles and their significance in both industrial applications and natural scenarios.

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Source: “Why do Champagne bubbles rise the way they do? Scientists’ new discovery is worthy of a toast” — ScienceDaily