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Famous authors' beach party

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While visiting Hawaii, both Jack London and Mark Twain both tried surfing. London hung ten in 1907 -- pictured below, sometime afterwards -- and fell in love with it, writing:

"Where but the moment before was only the wide desolation and invincible roar, is now a man, erect, full statured, not-struggling frantically in that wild movement, not buried and crushed and buffeted by those mighty monsters, but standing above them all, calm and superb, poised on the giddy summit, his feet buried in the churning foam, the salt smoke rising to his knees, and all the rest of him in the free air and flashing sunlight, and he is flying through the air, flying forward, flying fast as the surge on which he stands. He is a Mercury-a brown Mercury. His heels are winged, and in them is the swiftness of the sea."

Tough as it might be to imagine Mark Twain on a surfboard, he tried it too, in 1866. It's not so tough, however, to imagine him being kinda bad at it (he certainly wasn't the sportsman or adventurer that London was) -- needless to say, he fared worse, writing about it in Roughing It:

"I tried surf-bathing once, subsequently, but made a failure of it. I got the board placed right and at the right moment, too; but missed the connection myself. The board struck the shore in three-quarters of a second, without any cargo, and I struck the bottom about the same time, with a couple of barrels of water in me."

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Big Questions
What's the Difference Between Vanilla and French Vanilla Ice Cream?
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While you’re browsing the ice cream aisle, you may find yourself wondering, “What’s so French about French vanilla?” The name may sound a little fancier than just plain ol’ “vanilla,” but it has nothing to do with the origin of the vanilla itself. (Vanilla is a tropical plant that grows near the equator.)

The difference comes down to eggs, as The Kitchn explains. You may have already noticed that French vanilla ice cream tends to have a slightly yellow coloring, while plain vanilla ice cream is more white. That’s because the base of French vanilla ice cream has egg yolks added to it.

The eggs give French vanilla ice cream both a smoother consistency and that subtle yellow color. The taste is a little richer and a little more complex than a regular vanilla, which is made with just milk and cream and is sometimes called “Philadelphia-style vanilla” ice cream.

In an interview with NPR’s All Things Considered in 2010—when Baskin-Robbins decided to eliminate French Vanilla from its ice cream lineup—ice cream industry consultant Bruce Tharp noted that French vanilla ice cream may date back to at least colonial times, when Thomas Jefferson and George Washington both used ice cream recipes that included egg yolks.

Jefferson likely acquired his taste for ice cream during the time he spent in France, and served it to his White House guests several times. His family’s ice cream recipe—which calls for six egg yolks per quart of cream—seems to have originated with his French butler.

But everyone already knew to trust the French with their dairy products, right?

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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science
Belly Flop Physics 101: The Science Behind the Sting
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Belly flops are the least-dignified—yet most painful—way of making a serious splash at the pool. Rarely do they result in serious physical injury, but if you’re wondering why an elegant swan dive feels better for your body than falling stomach-first into the water, you can learn the laws of physics that turn your soft torso a tender pink by watching the SciShow’s video below.

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