World Twenty/20 Cricket – Gayle’s 47-ball ton wipes out England
West Indies 183 for 4 (Gayle 100*) beat England 182 for 6 (Root 48, Russell 2-36) by six wickets Scorecard and ball-by-ball details Match Day – Gayle’s shot selection impeccable
Chris Gayle
Chris Gayle, at 36, knows that he could be playing his last World Twenty20 and, judging by the manner in which he pulverised England at the Wankhede, he intends to go out in style. England’s bowlers began the night fretting about the dew, and ended it drenched to the skin by the sight of Gayle raining sixes into the sky.
Nobody has hit as many sixes in a World T20 innings as the 11 that Gayle despatched in Mumbai, breaking his own record of 10 against South Africa in Johannesburg in 2007 – his only previous T20I hundred.
Note from BW of Brazil: Once again, another protest and once again Brazil shows how divided it is really is along lines of race and class. Just for the sake of context, if you haven’t already…
Bernie Sanders delivered a rousing hour-long speech on Tuesday night, but not a single cable news outlet chose to run even a portion of it. (Image: HuffPost/Screenshot)
Though Bernie Sanders had an admittedly disappointing night on Tuesday, losing four of five primary contests to rival Hillary Clinton, he still took to the stage in Phoenix, Arizona to speak to his supporters and television cameras about his vision for the nation and the drive of his campaign moving forward.
The problem? No cable or major news channel ran the speech. Not all of it. Not even some of it. Continue reading →
By Philippa RoxbyHealth reporter, BBC News – 13 March 2016
Fermentation as a way of preserving food dates back thousands of years, but it is now being held up as a potentially important source of friendly, health-giving bacteria. So should we all be eating sauerkraut and kimchi?
Allowing bacteria to form in a sealed jar of vegetables over a few months might not seem like the most appealing way to create an appetising dish, but fermentation has a lot going for it.
Just ask the Koreans and Japanese, who have been fermenting vegetables, fish and beans for generations.
When the Korean cabbage dish kimchi is made using traditional methods, cabbage is soaked in salt water to kill off any harmful bacteria. Continue reading →
Fermentation as a way of preserving food dates back thousands of years, but it is now being held up as a potentially important source of friendly, health-giving bacteria. So should we all be eating sauerkraut and kimchi?