Australian diver Rhiannan Iffland performed the world’s first stunt when she jumped from a moving hot air balloon into the Paterson River in New South Wales. Previously, Rhiannan Iffland impressed with acrobatics from a height of 120 meters in a salt mine last year. The female athlete continued to impress when conquering the new challenge of jumping into the water from a height of tens of meters, on a flying hot air balloon. Rhiannan Iffland said: “We just did a jump into the water from a flying hot air balloon. This is my first time diving again after falling out of a hot air balloon. It was a special feeling, all acting out too quickly”. Rhiannan Iffland jumped into the water from a height of about 18 meters in a hot air balloon Impressive feat Rhiannan Iffland performed nearly a year of training, after performing a jump from a hot air balloon into the water and diving unsuccessfully in November last year due to bad weather. Rhiannan Iffland, a cliff diving athlete revealed: “I love this sport. What attracts me the most is the fact that I have the opportunity to dive after jumping from different heights, exotic locations. , weird around the world. Diving after jumping out of a hot air balloon is at the top of my wish list for a long time. Last year, when it was not successful with this plan, Rhiannan Iffland was extremely disappointed. The girl did not participate in any events and did not feel motivated to do anything else. Rhiannan Iffland specifically focuses on the idea of ​​diving after jumping out of a hot air balloon. “Today, when we climbed very high, I was a little hesitant, worried, unsure about whether to continue or not. I reassured myself that okay we will fly straight over the target area. I jumped down. Yes, I finally jumped down super fast, “said Rhiannan Iffland. This woman jumped into the water from a height of about 18 meters. Rhiannan Iffland has dived in different waters many times, but this is the first time she has resumed diving after jumping from a hot air balloon. She always feels lucky to work with pilots who know exactly what they need to do, who are also focused on the job. As a cliff diving athlete, Rhiannan Iffland has traveled the world to satisfy his passion, performing dances in places such as the Philippines, Spain, Portugal and Italy. She once jumped off cliffs up to 27 meters high, reaching speeds of more than 85km/h.

The process of making glass blowing through many stages. The first is the selection of raw materials, the glass fragments must ensure no stains and be classified according to different blue and white colors. The broken or worn glass pieces are then recycled by furnace and heated in a molten state. Glass can be machined in many ways such as blowing, pressing, pulling, rolling … but the popular machining method that has been applied for hundreds of years is still “blowing”. You must first “whip” molten glass into the end of a long iron tube, then put your mouth on the other end of the tube and blow. In this way, the glass at the other end bulges out. While blowing, the worker must shape and make the product of the appropriate thickness. In the glass forming steps, the blowing technique is the most important, the craftsman said. The worker must regulate his breath so that it is rhythmic and suitable for each product. Therefore, in addition to their health, skilled craftsmen also have to have breath-holding tricks to fit the desired shape. As the oldest person still working as a glassblower in Giap Long village (Thong Nhat commune), Mr. Ho Van Ginger shared: “With the naked eye, the worker has to estimate the maturity of glass to start blowing. At this time, the operation must be fast and continuous, without a break even for a second, because the glass out of the fire quickly cools, if stopped, it will be distorted immediately. ” According to him, in addition to perseverance, the blower needs to be careful when constantly exposed to fire above 1,200 degrees C, not only that, it also needs meticulousness and creativity to just skillfully adjust the breath. slightly, hands are rhythmic to create straight, patterned curves. Each glass factory has its own know-how in the brewing process. The appropriate incubation time and temperature for each product will determine the brightness and durability of the product. Finished product after the oven meets the requirements with transparent white, sharp and delicate lines. With the designs that require a lot of quantity, the finished product must reach the correct rate, all “hundred as one”. The process of making glass products consists of many stages that require meticulousness and ingenuity of the craftsman. Photo: Diem Quynh The first and most popular blown glass product was Philatop syringe, followed by other products such as oil bulb, thermos cap, drinking cup, seedlings. In the beginning, when there were no sources of raw materials, electricity and motors, the craftsman created and utilized other materials and craft tools to the glassblowing profession. Used fluorescent bulbs are used to take advantage of, wash off the lime inside and melt to blow. The forge furnace is used as a glass blowing bell, the gas pedal is below, the upper uses 6 wicks rolled together, continuously pumped kerosene to burn the fire up to a thousand degrees. The worker uses two concrete pieces to close the fire to a slot, the stronger the wind pedal, the bigger the fire, the heat is used for different types of glass such as alkaline, neutral, and resistant glass. high heat. When the glass was first put in the fire, it will turn green and burn to the point where it will turn white. The main glass products of the craft village today are test tubes, bulbs, bottles. Photo: Diem Quynh During the blowing process, workers must focus on observing when the glass is ripe and blowing, rotating hands to shape, in addition, it is necessary to twist, pull, and weld techniques. Different weak blow strength results in different products as well as the thickness of the glass. After finishing blowing, to avoid sudden shrinkage or breakage when storing boiling water (for glasses), it is necessary to incubate it for a few hours. After that, all products are covered with newspaper and carefully lined with straw so that the product is not broken or broken. In addition to household products, Thong Nhat craftsmen also blow shapes of animals such as deer, ba ba, fish, pine trees, 12 zodiacs, wind chimes … very sophisticated. At a time when the craft was developed, the animals were filled with colored water inside, which was favored by the market. At present, Giap Long, Hoang Xa and Thuong Giap villages of Thong Nhat commune still retain their jobs. However, each village has only a few households following the industrial way. In the years 1980 – 1990, glassblowing was an important job of the commune, making a mark with the famous Thong Nhat Glass Cooperative near and far.

Quynh Nga’s practice Ho Ngoc Ha is one of the female stars who practice yoga the most in Vietnamese showbiz. She has repeatedly trained female stars such as Ngoc Quyen, Thieu Bao Tram many times, and performed professional yoga instructional videos. Practicing this subject for many years has helped Ho Ngoc Ha reach a high level and can easily perform difficult yoga poses. Yoga poses are difficult to perform easily by Ho Ngoc Ha. Thanks to hard work, Ho Ngoc Ha has a toned and seductive body. Just after two months of giving birth to the twins, the female singer quickly regained her hot body, without any excess fat thanks to the gym method. In addition, yoga is a subject that helps mothers of three children to balance their spirit and maintain a youthful beauty and supple body. Hot body after birth of Ho Ngoc Ha. Unlike many female stars, actress Quynh Nga chose flying yoga to help firm her muscles, while effectively burning excess fat. Thanks to flying yoga, she always maintains a slim and sexy figure with less strict diets. From the following Go home, The actress appeared more with a seductive image. The “crocodile princess” often wears deep-cut outfits showing off her fiery bust and sexy curves. Singer Bao Anh is also a female star with an endless passion for yoga. She can spend 30 to 60 minutes a day practicing. If she cannot go to the gym, the female singer is still hard at home practicing yoga. Bao Anh can perform difficult poses that few people can do. In addition, she also adheres to a strict diet, restricting carbohydrates to keep her body slim. Wearing tight clothing, Bao Anh shows off his whole body without any extra fat and “tiny” waistline.

The extinct prehistoric mammoth was believed to be prehistoric human prey. A controversial new study found that the first humans were large predators who took down prey with skilled hunting skills. In a new research paper, the scientists argue that humans and close relatives have been adept hunters from a very early age, starting at least 2 million years ago. Miki Ben-Dor and Ran Barkai, researchers at Tel Aviv University in Israel, and Raphael Sirtoli, a PhD student at Minho University in Portugal. “Until now, efforts to recreate the Stone Age human diet have been based mainly on comparison with 20th century hunter-gatherer societies,” says Ben-Dor. Of course, this comparison is lame, because 2 million years ago, hunter-gatherer societies could hunt and consume elephants and other large animals, while hunter-gatherers today. It can’t be like that. The whole ecosystem has changed, and the conditions cannot be compared. ” Scary evidence Fossil evidence from earliest human ancestors is scarce. But based on archaeological evidence, Ben-Dor said, it was clear that Homo sapiens and their close relatives ate anything that was edible. But how much of their diet consists of plants versus animals is the bottom line. Many animals that are considered omnivores actually have the diet in one way or another. Chimpanzees, for example, are technically omnivores, but meat makes up only about 6% of their diet. Dogs and wolves are predominantly carnivorous but sometimes also nibble on grain, leading to a debate over whether they should be classified as omnivores or predators. According to Ben-Dor, ancient humans Homo habilis ate meat at least 2.6 million years ago. Another primitive human species, Homo erectus, appeared to be an avid carnivore 1.8 million years ago; Their teeth and intestines shrank compared to their previous ancestors, adapted to digest meat instead of plants, and it used stone tools capable of grinding meat. Ben-Dor and Barkai argue in their paper, published in the American Journal of Physical Anthropology, that meat is not just a reward for these humans and the early Homo sapiens. Instead, the authors believe, large animals weighing more than 1,000 kg, such as elephants, hippos and rhinos … make up the bulk of the human diet. The elephants 500,000 years ago could weigh 12 tons, compared with 4 to 6 tons today. Eat a lot of meat, human brain evolution? According to the researchers, these animals can eat fatty meat, which is very suitable to feed the energy-hungry human brain. The authors argued in another recent article that hunting large prey could be the driving force behind human brain evolution. However, the idea is controversial, and researchers disagree on how huge amounts of meat would be useful to hunter-gatherers in the days before refrigeration, as well as about ancient humans skilled in taking down prey that other predators like lions, struggled to defeat. “There are some archaeologists who say, they hunted elephants once, but it’s like a once in a lifetime hunt; that’s what grandparents often tell their children,” John said. “There are people who say that elephant meat can last a long time without preserving, but it’s part of their routine,” said Hawks, a paleontologist at the University of Wisconsin-Madison. important to them. ‘” Ben-Dor and his colleagues wrote in their article that eating large, fatty animals would be a benefit to humankind at the earliest, because losing so many calories on a hunting trip – instead of repeatedly trying to stalk smaller prey. Humans exhibit this high-fat adaptation, researchers say. Archeologically speaking, it was difficult to classify humans and their relatives as carnivores before about 50,000 years ago. That’s because the only reliable biochemical way to distinguish an animal as the top predator or lower in the food chain is a method known as stable nitrogen isotope analysis, requires collagen testing for molecules that are taken orally into the body. Despite the limited evidence of humankind’s early evolution, the researchers say, much remains to be done to prove whether the human ancestor was indeed carnivores. This could include more research on the abundance of animals of different sizes during the Pleistocene, exploring genetic changes over time that could alter the digestibility of species. Different human feeds and comparison of prey size trends over time.

Coming to Dong Lai Zen Monastery (Tinh Bien town, Tinh Bien district, An Giang province), Buddhists are always served vegetarian pancakes free of charge. At this monastery, the kitchen is almost unceasingly red with fire. To meet the needs of visitors from all over the world, 10 craftsmen take turns pouring pancakes from morning to evening. Everyday, there are 1,000-2,000 people going to the monastery, and on holidays or weekends the number of people can reach 5,000-10,000. In the kitchen, the monastery arranged 3 trusses. The bakers are professional and skilled when pouring 10 pans without burning. The kitchens here are all local people, working voluntarily. Just sitting for nearly an hour, Mr. Dao Quoc Han (53 years old, in Phu Xuan hamlet, Tinh Bien town) said that he had worked here for more than 10 years. Everyday, he works as a hired helper for his family. In his spare time, he goes to the monastery to pour pancakes for the Buddhists. According to Mr. Han, sitting around 10 very hot furnaces, if you do not have health, it will be difficult to do. To pour 10 pans at the same time do not burn requires the worker to do it continuously. Mr. Ho Van Nhan, another pancake maker, said that in 1999, when Buddhists came here to make offerings, the teachers thought of making vegetarian pancakes to entertain guests. At first doing little, but gradually finding it delicious and being supported by many people; Since then, the monastery has maintained and made pancakes more and more. A vegetarian pancake Thanks to the free banh xeo activity serving visitors from afar, this monastery is becoming more and more popular and popular. Guests want to enjoy the cake, just hold a plate lined up around the pan rings, the chef will bring the cake from the hot pan and bring it to the spacious and cool dining area to enjoy. Visitors enjoy the pancake Pancakes are made from rice flour, coconut water, tofu, green beans, served with classic cotton and forbidden mountain vegetables. From the usual vegetarian ingredients found in many places, the chef of Dong Lai Zen Monastery has created a delicious and delicious cake. Residents volunteered to split firewood to help the monastery to maintain the furnace for making banh xeo.