Fearless Man Slices 26 Watermelons on His Stomach in 60 Seconds, Setting New Record

iStock
iStock

Ashrita Furman, a 63-year-old New Yorker who holds the world record for setting the most Guinness World Records, just achieved another one. This time, it was for the most watermelons sliced on top of his stomach in 60 seconds, Nerdist reports.

Furman came up with the idea for the record himself, and while he didn’t have any competition, Guinness stipulated that he had to slice at least 20 watermelons to be recognized. He managed to cut through 26 melons with his tool of choice, a katana, in less than a minute. (He walked away without a scratch.)

Check out this spectacle (and serious ab workout) for yourself:

“I’m really thrilled,” Furman told Reuters after pulling off the feat. “My first reaction is I’m relieved that I didn’t kill myself and the second is that I’m exhilarated because it is not only a skillful record, but also it’s something that I invented and now it’s out there and other people can challenge it.”

Furman, who has been called “Mr. Versatility,” currently holds more than 200 Guinness records. He set his very first record in 1979 after completing 27,000 jumping jacks, and he hasn’t slowed down since. In the past near-40 years he has set the record for—among other feats—the most knives caught in a minute (54); the greatest distance traveled while juggling on a pogo stick (4 miles, 30 feet); and most grapes caught in his mouth in one minute (86).

[h/t Nerdist]

A 17th-Century Book With a Hidden Compartment for Poison Is Selling for $11,000

Abebooks
Abebooks

Most rare books are noteworthy for their illustrations or prose. But there's something different hiding between the covers of a folio currently for sale for $11,000 on AbeBooks: The book acts as a miniature apothecary cabinet with spaces for storing jars of poison.

The secret storage box masquerading as a manuscript was likely assembled sometime in the 19th century, Atlas Obscura reports. It uses the leather binding of Sebastião Barradas's Opera omnia, vol. III—a theology text from the mid-17th century—as its shell. Two hundred years or so after the original book was published, someone pasted together the pages and hollowed them out to make room for a discreet apothecary lab. A shelf holds four glass bottles measuring 10 centimeters high. Tiny drawers are labeled with the names of poisonous plants—such as hemlock, foxglove, and Devil's snare—in German, suggesting the book safe was crafted in Germany. On the inside of the front cover, a memento mori illustration depicts two skeletons above the Latin Bible quote "Statutum est hominibus semel mori," which means, "All men are destined to die once."

The Vienna-based antique bookseller INLIBRIS is selling the oddity through Abebooks. The sellers don't know the full backstory of the object, but they suspect it's not as dark as the skulls and poison labels suggest. Rather than being an authentic lab used by a poisoner, the book was likely made as a gag item.

The book may have been intended as a hoax, but that doesn't mean it can't be used as hidden storage today—ideally for something other than poison. Curio collectors can purchase the item for $10,924.51.

Book with secret compartment.
Abebooks

Secret compartment with bottles in book.
Abebooks

[h/t Atlas Obscura]

Cheese Made from Celebrities' Microbes Is On View at London’s Victoria & Albert Museum

iStock/bhofack2
iStock/bhofack2

London's Victoria & Albert Museum is home to such artifacts as ancient Chinese ceramics, notebooks belonging to Leonardo da Vinci, and Alexander McQueen's evening dresses—all objects you might expect to see in a world-famous museum. However, the cultural significance of the selection of cheeses now on display at the museum is less obvious. The edible items, part of a new exhibition called FOOD: Bigger than the Plate, were cultured from human bacteria swabbed from celebrities.

Though most diners may prefer not to think about it, bacteria is an essential ingredient in many popular foods. Beer, bread, chocolate, and cheese all depend on microbes for their signature flavors. Scientists took this ick factor one step further by sourcing bacteria from the human body to make cheese for the new exhibit.

Smell researcher Sissel Tolaas and biologist/artist Christina Agapakis first conceived their human bacteria cheese project, titled Selfmade, in 2013. When a chef and team of scientists recreated it for the Victoria & Albert Museum, they found famous figures to donate their germs. Blur bassist Alex James, chef Heston Blumenthal, rapper Professor Green, Madness frontman Suggs, and The Great British Baking Show contestant Ruby Tandoh all signed up for the project.

A display of the human-microbe cheese at Victoria & Albert museum
The Victoria & Albert Museum

Once the celebrities' noses, armpits, and belly buttons were swabbed, their microbiome samples were used to separate milk into curds and whey. The curds were then pressed into a variety of cheeses: James's swab was used to make Cheshire cheese; Blumenthal's, comté; Professor Green's, mozzarella; Suggs's, cheddar; Tandoh's, stilton.

The cheeses are being sequenced in the lab to determine if they're safe for human consumption. But even if they don't contain any harmful bacteria, they won't be served on anyone's cheese plates. Instead. they're being kept in a refrigerated display at the Victoria & Albert Museum.

Museum-goers can catch the cheeses and the rest of the items spotlighted in FOOD: Bigger Than the Plate from now through October 20, 2019.

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