[Amazing] Link25 (213) – The Goodbye Rosetta Edition
We know you’ve been waiting all week. The anticipation has been building. Well, finally the moment is here. It’s 25 of the week’s best links, articles, images, and videos from all over the web conveniently stacked in one post so you can spend your time more efficiently! This week, Link25 is featuring everything from the San Andreas fault to the Rosetta spacecraft’s final destination. So get ready because this is Link25 (213) – The Goodbye Rosetta Edition.
Universal has been trying to get a new version of Scarface off the ground for a few years now, and this past August, it landed The Magnificent Seven helmer Antoine Fuqua in the director’s chair. Now Variety is reporting that The Wolf of Wall Street scribe Terence Winter has been hired “to do a polish (Click on the title to read the full article)
Earlier this morning, the European Space Agency’s Rosetta spacecraft took a leisurely dive onto the surface of comet 67P/Churyumov–Gerasimenko.
After 12 years in space and more than two years orbiting the comet, Rosetta was moving far away from the Sun and running out of juice. Scientists decided that instead of letting the spacecraft simply drift away, they’d execute one last maneuver — a 20-kilometer flop at (click on the title to see the full article).
The rumbling started Monday morning deep under the Salton Sea. A rapid succession of small earthquakes — three measuring above magnitude 4.0 — began rupturing near Bombay Beach, continuing for more than 24 hours. Before the swarm started to fade, more than 200 earthquakes had been recorded.
The temblors were not felt over a very large area, but they have garnered intense interest — and concern — among seismologists. It marked only the third time since earthquake sensors were (click on the title to read the full article)
The nation’s largest restaurant chains have made a big deal in recent years about introducing smaller portion sizes. McDonald’s eliminated the Supersize menu, while T.G.I. Fridays and others have introduced small-plate items. Yet the restaurants have also been doing something else, with less fanfare: continuing to add
