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50 Extremely Rare Historical Photos That Show Just How Completely And Totally Unhinged The World Used To Be

50 Extremely Rare Historical Photos That Show Just How Completely And Totally Unhinged The World Used To Be

Yahoo14-06-2025
1.This is the eight-year-old bodybuilder Patricia O'Keefe, carrying a 200-pound man on her back:
For reference: she's 64 pounds, he's 200.
2.Speaking of which, this is "Boy Samson," the 14-year-old "strongest boy in the world" holding up a grown man on a motorcycle circa 1932:
Today, that very same boy might have a Podcast. The mind reels.
3.This is Diane Stopky, winner of International Posture Queen in 1957, posing with her award-winning spine:
Diane — congrats on the spine.
4.Speaking of high honors, here's Gail Hooper AKA Miss National Catfish, 1954:
(Kevin Garnett voice) ANYTHING IS POSSIBLE!!!
5.This is a scene from the I'm sure absolutely electric "Prettiest Ankle Competition" in London in 1930:
Let me know in the comments which ankle you think won.
6.This is how some scientists tested the effectiveness football helmets in the 1950s — by banging themselves in the head with a heavy object:
I'd imagine it's always a long, long day at the heavy-object-head-banging factory.
7.People used to be able to have picnics at the Los Angeles alligator farm:
I wonder what an alligators favorite cheese is.
8.This is Henry Behrens, at one time the world's smallest man, doing a little tango with a cat:
He stood 30 inches tall, and, we can safely assume, was one heck of a dancer.
9.These gigantic contraptions are apparently one of the first life preservers ever made:
They're made out of mattresses but something tells me they aren't comfortable.
10.This is a rubber beauty mask designed to eliminate wrinkles, massage the face, and promote skin health from the 1920s:
It's definitely not a parasitic, terrifying alien life form.
11.This is Robert Earl Hughes, the one-time world's heaviest man and his pet dog:
At his heaviest, Robert weighed over 1,000 pounds.
12.The Michelin Man not only used to be absolutely terrifying, but he used to run with a gang of several other musically inclined Michelin men:
Chet Baker is shaking.
13.Horse diving used to be all the rage. No, really. This is Eunice Padfield and her horse diving head first into a pool of water:
Let's be thankful this is no longer a thing.
14.This is George Stern and his prized invention, a fast-vaporizing fluid that basically let you light your hands on fire and not get burned:
George looks so happy with his hands on fire. Good for him.
15.Here's a picture of a very safe, normal setup for parents and a baby to enjoy ice skating from the late 1930s:
No problems here.
16.Speaking of babies, they used to travel up with the luggage on planes:
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17.Looks totally fine to me:
Yup, nothin' to see here. Out of sight, out of mind.
18.Here's another terrifying rubber beauty mask designed to eliminate wrinkles from the 1920s:
AHHHHHH!
19.Here's a totally non-unhinged inventino: a GUN was designed to take a picture each time its trigger was pulled:
Can't image why this didn't catch on.
20.This is Martin Laurello, AKA "The Human Owl," a sideshow performer from the early 1900s who could turn his head almost completely around:
Good for Martin.
21.Here's what a treadmill looked like in the 1920s:
Looks like you could take that thing OFF ROAD.
22.Speaking of exercise and weight-loss, for a brief, wonderous moment, portable saunas were a thing. Just look at how happy this man is:
Lookin' good, bud.
23.In 1924, a game of Human Chess was played in the Soviet Union:
You know, if you weren't able to watch Babe Ruth hit 46 homeruns back then, you had to find some other way to entertain yourself.
24.In 1918, over 30,000 soldiers came together to make a giant human-shield:
This is what life before the Nintendo Switch was like.
25.This picture, from the early 1900s, shows an early basketball game, kneepads and all:
Josh Hart would make that man CRY.
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26.Here's another photo of a vintage basketball player, standing in front of a piano and striking fear into the hearts of his opponents:
I think Jalen Brunson could put up 176 on this dude.
27.For one brief, strange moment, WOODEN bathing suits were a thing:
Bring them BACK.
28.This is apparently a group of teachers getting lit and celebrating Spring Break in the early 1900s:
Not sure how accurate the teacher and spring break thing is, but they are certainly getting lit.
29.In 1948, one brave man invented a spoon with a fan on it, meant for cooling soup:
Although, according to the Getty Images caption, there's more than meets the eye with this spoon. Apparently, it was for "inedible soup," and "the offending soup is drained away through the hollow handle, via a tube hidden up the sleeve, into a hot water bottle attached to the leg."
30.I know you've seen a bicycle built for two... but how about a bicycle built for FOUR:
What's next... a bicycle built for five? Probably.
31.This is the Dynasphere, a giant wheel vehicle invented by Dr. J. A. Purves that could go as a fast as 30 MPH:
Doc is having the time of his life.
32.This is how condoms were tested in the 1930s:
Water balloon fights at the condom factory probably went crazy.
33.This is Norwegian speed skater Oscar Mathisen pictured with his many, many, many, many awards and honors throughout the early 1900s:
He set numerous world records, some even apparently lasting until the 21st century.
34.Here's a scientist testing out a hands-free shaving machine that used robotic arms:
Okay, it was actually meant to be used with radioactive material, but shaving is a cool second use-case.
35.This is the cross-section of the 1,300 year-old Mark Twain sequoia tree, cut down in 1892 for display in New York:
The unfortunately maimed tree measured 16 feet across.
36.Huntington Beach in California used to have a bunch of oil derricks on top of it:
Looks like something out of a Star War.
37.This is Alfred Langevin, a man renowned for his very useful talent of being able to smoke out of his eyeball:
Flight? Invisibility? Nah. Gimme the smoking eye power.
38.This is Stephan Bibrowski, otherwise known as Lionel the Lion-faced Man. Stephan had a condition known as hypertrichosis that caused hair to grow up to eight inches long all over his body including, obviously, his face:
He performed for years with Barnum & Bailey and spoke five languages.
39.This is the cyclomer, an amphibious bicycle meant to work on both land and sea. It, unfortunately, didn't catch on:
That looks very difficult to ride, not going to lie.
40.During World War II, some soldiers would utilize their gas masks while cutting onions:
Our strongest, our bravest, and our least-teary-eyed.
41.This right here is a piano specifically designed for people on bedrest:
We need a theramin designed for people on bedrest.
42.Before airplanes were pressurized for commercial use, flyers had to wear oxygen masks at higher altitudes:
This picture is from 1939 and taken while 20,000 feet in the air.
43.This is a giant elephant seal, pictured here at a Paris zoo in the 1930s:
That's my guy right there.
44.In 1936, architect André Basdevant proposed making the Eiffel Tower accessible by car. It would look like this:
Imagine taking a Dodge RAM up there and just lettin' her rip. Bliss.
45.Here's a bunch of soldiers practicing their swimming moves while on land:
46.And here's a bunch of kids doing the same:
Can we please get these kid some WATER.
47.Here's another strange way to learn how to swim. Each one of these kids is connected by rope to this "merry-go-round" contraption:
Looks very safe.
48.In the 1930s, this couple won an Atlantic City dance marathon after dancing for 1,473 hours:
Mamma mia!
49.This is one of the earliest designs for roller skates. They didn't catch on for some reason:
Maybe make the wheels even bigger?
50.And, finally, here's a lady covered head to toe in potatoes:
Not much to say here. That's a lot of potatoes.
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La Bastide: A Taste Of Provence, One Hour From New York City
La Bastide: A Taste Of Provence, One Hour From New York City

Forbes

time4 hours ago

  • Forbes

La Bastide: A Taste Of Provence, One Hour From New York City

View of the dining room from the patio at La Bastide, North Salem, New York La Bastide/ In less than a year, La Bastide by Andrea Calstier, a fine dining experience in North Salem, New York, earned a Michelin star. Such early recognition, like this, is uncommon but not surprising to those who have dined at this bespoke, six-table restaurant in northern Westchester. Chef Andrea Calstier and General Manager Elena Oliver, a husband-wife team, own the restaurant and its sister property, Cenadou Bistrot. Two perfectionists, the couple has brought their abundant talents, creativity, love of Provencal cooking, and moxie to America. North Salem (Westchester County), incorporated as a town in 1788, is only about one hour from Manhattan. But its tree-lined two-lane roads and rolling hills, punctuated by lakes, rivers and reservoirs, offer the vibe of a place much farther away from the bustling city. Soon after arriving at La Bastide, guests are led to a comfortable seating area on a stone patio outside the glass door of the dining room. The pairing of aperitifs and canapés, accompanied by views of the bucolic countryside and herb garden in the backyard, feels transportative. The intimate dining room is as picture-perfect as the outdoors. Well-spaced, round tables accommodate parties of no more than six persons each, so the room never feels crowded. 'This is a very personal space where we spend much of our time,' says Elena. 'We want our guests to feel like we are welcoming them to our home.' Careful thought has gone into the design and decor. An open kitchen on one side of the room allows guests to watch the careful final plating of each dish, while the other side features a striking, contemporary wine wall. 'The open kitchen offers an air of transparency and allows us to feel connected to our diners,' says Calstier. The chairs and tablecloths are made of fine Italian leather. 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Two of Chicago's Most Venerable Japanese Restaurants Unite for Omakase in Old Town
Two of Chicago's Most Venerable Japanese Restaurants Unite for Omakase in Old Town

Eater

time17 hours ago

  • Eater

Two of Chicago's Most Venerable Japanese Restaurants Unite for Omakase in Old Town

is the James Beard Award-winning regional editor for Eater's Midwest region, and in charge of coverage in Chicago, Detroit, and the Twin Cities. He's a native Chicagoan and has been with Eater since 2014. Adam Sindler and Mari Katsumura represent royalty when it comes to the rich history of Japanese restaurants in Chicago. In 1967, Sindler's family founded Kamehachi, the city's first sushi bar, before planting its flag in Old Town along Wells Street. Katsumura's parents started the pioneering Yoshi's Cafe in Lakeview with Yoshi Katsumura combining French and Japanese cuisine into something special. The restaurant was a fixture along Halsted for 39 years. 'He claimed he invented wasabi-mashed potatoes in the '90s,' Mari Katsumura says of her late father with a laugh. 'I love spreading that rumor and perpetuating that story.' Sindler has brought on Katsumura as chef to open a new restaurant along Wells Street inside the same space that housed his family's restaurant. SHŌ is scheduled to open on Tuesday, August 12, at 1533 N. Wells Street, giving the two a canvas to show Chicago their brand of omakase. Katsumura, now rejuvenated after her work at Michelin-starred Yugen in West Loop, will offer a six- to eight-course omakase for about $145. There will also be supplements. SHŌ will offer the menu both at a 12-seat sushi counter and the restaurant's four tops. The meal won't be 100 percent sushi, which is often a misnomer. When it comes to Japanese cuisine, Sindler and Katsumura admit that Chicago often lags behind the coasts. Katsumura feels it's harder to compete in the Midwest as the region is limited when it comes to fresh seafood. That's something that 2024 James Beard Award-winning chef Hajime Sato of Sozai in suburban Detroit faced before he closed his restaurant earlier this year. SHŌ/Mistey Nguyen SHŌ/Mistey Nguyen SHŌ/Mistey Nguyen There's also a glut of omakase restaurants opening or that have recently debuted. Katsumura points out that most of them — if any — don't have Japanese chefs or owners. She feels that '39 years of eating Japanese food' — mostly cooked by her parents — gives her a unique perspective on the cuisine, which is why courses like a reimagined chawanmushi with truffled dashi custard and cauliflower foam, accompanied by Osetera royale caviar, and shaved summer truffle will shine. Hand rolls are also making their way through Chicago. SHŌ will riff on those with a build-your-own course that emulates caviar service with numerous add-ons available. Still, the two are careful as they don't want to gatekeep culture. Sindler points out that he is both Italian and Japanese. He also mentions Sushi by Scratch's Phillip Frankland Lee, saying the chef — who isn't Japanese — presents the culture and cuisine as he sees it. At SHŌ, Sindler says while respecting tradition is important, adhering to authenticity — however that's defined — is not. 'We are inherently Japanese in terms of how we grew up,' Sindler says. 'The food is personal in that regard.' Sindler designed the space and added several nods to music. Joining them is GM Preston Smith, currently the sommelier and assistant general manager at Beity in Fulton Market. SHŌ/Mistey Nguyen SHŌ/Anthony Tahlier Entering the restaurant business wasn't a given for Sindler, who washed dishes at Kamehachi as a teen before going off to explore art and music. The latter is shown in how SHŌ approaches its food. It's not so much a progressive menu, but a mixtape. This is a collaboration between two like-minded Japanese Americans who grew up in Chicago. Although their families are from parts of Japan, the common ground was so strong that Katsumura, an award-winning pastry chef, even welcomed Sindler's input on the dessert course. Sindler ended up working at the Alinea Group's Roister before returning to the family business during COVID. Kamehachi has had numerous locations in Chicago, including one at the corner of Wells and Schiller (most recently a Broken English Taco Pub). They vacated that address in 2011 and moved to where SHŌ will debut. The new restaurant's name is a shortened version of the Japanese word 'keisho,' which translates to inheritance. The traditional lore attached to the name involves a family passing a katana down through generations. Sindler says it symbolized the torch being passed: 'It's three letters,' he says. 'I think it's powerful.' SHŌ, 1533 N. Wells Street, opening on Tuesday, August 12, reservations available via OpenTable Eater Chicago All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

I tried Gordon Ramsay's favorite 10-minute pasta, and now I know why he makes it every week
I tried Gordon Ramsay's favorite 10-minute pasta, and now I know why he makes it every week

Business Insider

time19 hours ago

  • Business Insider

I tried Gordon Ramsay's favorite 10-minute pasta, and now I know why he makes it every week

I tried Gordon Ramsay's 10-minute pasta, which he makes for his family every week. The dish has a turkey and leek sauce and is topped with crispy sage breadcrumbs. Ramsay's delicious pasta was light and bright — perfect for a midweek pick-me-up. From his 15-minute Bolognese to his 10-minute bacon cheeseburger, Gordon Ramsay has never let me down when I need a fast recipe. So, I was ecstatic when I learned that the Michelin-starred chef has an entire cookbook dedicated to dishes that can be made in 10 minutes flat. I'm always looking for quick and easy recipes to save time during the busy workweek, so I knew I had to try this pasta dish. Gordon Ramsay makes this 10-minute pasta for his family every week. This turkey and leek pasta with crispy sage breadcrumbs is featured in " Ramsay in 10," which came out in October 2021. "For a change, skip the Bolognese and make this creamy turkey and leek sauce in a fraction of the time instead," Ramsay writes in the description. "It might just become a regular midweek family meal, as it has at my house." Ramsay's 10-minute pasta includes turkey, breadcrumbs, and leeks. To make Ramsay's 10-minute pasta for four, you'll need: 17 ounces of fresh penne or fusilli pasta 14 ounces of ground turkey ¾ cup of heavy cream 4 sage leaves 4 regular shallots (or 2 banana shallots) 3 garlic cloves 2 leeks 1 lemon A handful of flat-leaf parsley leaves Freshly grated Parmesan cheese (for serving) To make the breadcrumbs for the pasta, you'll need: 6 tablespoons of fresh breadcrumbs 2 sage leaves 2 tablespoons of olive oil Ramsay notes in his cookbook that the breadcrumbs are optional, but I recommend taking the extra step. It was my first time making fresh breadcrumbs, and it couldn't have been easier. But feel free to play around with the ingredients depending on your preferences. Ramsay said this dish also works great with ground chicken or sausage meat; the sage can easily be swapped for thyme, parsley, or tarragon; and any shape of fresh or dried pasta will do. Before I started cooking, I needed to prep. First, I brought a saucepan of salted water to a boil so it'd be ready for the pasta in a few minutes. Then, per Ramsay's recipe, I peeled and grated my shallots and garlic. If the handheld grater proves tricky — and risky for your fingers — feel free to use a knife to finish mincing the veggies. After grating my shallots and garlic, I finely sliced my leeks. I should note that Ramsay recommends prepping your shallots and garlic while the olive oil is heating up in the pan and slicing your leeks right before you add the pasta. But I'm quite slow at chopping veggies, so I got my prep out of the way first so I wouldn't be stressed about burning anything. I also let my leek slices soak in a bowl of cold water to ensure they were fully clean. The recipe took me a tad longer than 10 minutes, but if you're confident in your chopping speed, feel free to take Ramsay's lead. I also prepped my fresh breadcrumbs. I placed my Dutch oven over medium-high heat and added two tablespoons of olive oil. Then, I added my shallots and garlic to the pan. I allowed the shallots and garlic to cook for two minutes, stirring regularly. If you don't have a Dutch oven handy, Ramsay notes that this recipe also works with a heavy-based frying pan or a skillet. Once the two minutes were up, I threw in the sage leaves and turkey. I broke the turkey up with a wooden spoon and allowed it to cook for three to four minutes, until the meat was lightly browned. While the turkey was cooking, I added my leeks to the boiling water. Then, I threw in the penne. I stirred to separate the pasta and allowed the penne to cook until it was al dente. Since I chose penne, my pasta didn't cook in the speedy two minutes Ramsay recommends for fusilli. But just follow the instructions on your box and the noodles will taste great. While my pasta was cooking, I added the cream to my turkey in the other pan. I reduced the sauce to a simmer until I was ready to serve. Then, I moved on to the crispy sage breadcrumbs. I placed a frying pan over medium heat and drizzled some olive oil. Then, I added two sage leaves, which I had finely chopped. I cooked the breadcrumbs until they were crisp and golden brown. This happens very quickly, so make sure to watch the pan carefully so they don't burn. I drained my pasta and leeks and added the penne to the sauce. Then, I added the finely chopped parsley leaves, along with some lemon zest. I topped everything off with the sage breadcrumbs. After I added the freshly grated Parmesan cheese and drizzle of olive oil that Ramsay recommends, I stepped back and admired my pasta. The dish looked bright and inviting, thanks to the pops of color from the parsley and breadcrumbs, and I loved seeing so many different textures meld together. Plus, it smelled absolutely delicious. It was time to dig in. Ramsay's 10-minute pasta took me a couple of extra minutes, but the final result was worth it. I don't usually go for poultry with my pasta, so I was skeptical when making the turkey sauce. But I was pleasantly surprised by how much I loved Ramsay's pasta. The turkey and leek sauce is light but packed with so much flavor. The leeks add a hint of lovely sweetness, and the lemon brightens each bite. The contrasting textures of the crispy sage breadcrumbs and the creamy sauce also make a fantastic team. I don't usually crave a big meal on a weeknight, so I love that this pasta makes dinner interesting without being too heavy. Whether you're longing for a quick weeknight dish or just want a light and bright recipe, Ramsay's favorite 10-minute pasta will satisfy all your cravings.

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