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“In August of 1930, Mr. Wakefield and I bought a lovely old Cape Cod house, built in 1709 on the outskirts of Whitman, Massachusetts. At one time it was used as a toll house, where passengers ate, changed horses, and paid toll. It was here that we started our inn, calling it The Toll House.” - Ruth Graves Wakefield Ruth was the chef at The Toll House, where her kitchen became famous for many delicacies, including lobster dishes and thin butterscotch nut cookies with ice cream.

Something For The Weekend with Ruth Ramsay By Ruth Ramsay Sex news, research, self-coaching exercises and tips to help make your intimate life hotter every weekend. Brought to you by Ruth Ramsay – adult sex educator, coach, TEDx speaker, Erotic Award winner and former top London striptease artist ncG1vNJzZmirpZfAta3CpGWcp51kjbPB06GpmqWjlsY%3D

A note to Fight Freaks Unite readers: I created Fight Freaks Unite in January 2021 and eight months later it also became available for paid subscriptions for additional content — and as a way to help keep this newsletter going and for readers to support independent journalism. If you haven’t upgraded to a paid subscription please consider it. If you have already, I truly appreciate it! Also, consider a gift subscription for the Fight Freak in your life.

This week I published one of my favorite stories yet. I joined an expedition into one of the most remote parts of Mexico to search for Sac Balam, a real-life lost Maya city. It was one of the wildest, hardest, and most special things I’ve ever done. Every second I didn’t feel like I was about to die, I was so grateful and amazed to be there. Over the course of six days, we kayaked up rivers no one had traveled in a decade or more, bushwhacked for hours through thickets of spiny plants, and found—well, you’ll have to read the story for that.

It might come as a surprise, but Sade Adu never took voice lessons before hitting it big and selling tens of millions of records with her Sade band mates Paul S. Denman, Andrew Hale, and Stuart Matthewman. In fact, her earliest form of “practice” was rather endearing and innocent. “I sang in front of the mirror holding a hairbrush, like everybody does,” she told The Sydney Morning Herald in a April 1986 interview.

A few weeks ago I was in the mood for some curry so I made a short trip to an Indian grocery store a couple of subway stops away from my apartment. I was looking for some particular things but I picked up a bag of sago pearls on a whim, thinking I’d make some pudding. At the time, I thought that sago and sagú were similar names for the same plant, just a matter of language.

It’s another edition of LIVE from Imperial series on Talking Buffalo, this time with Patrick Moran joined by both Buffalo Bills beat reporter at WGR 550, Sal Capaccio and WKBW-TV sports anchor Matt Bove for a sit-down conversation taped live from Imperial Pizza in South Buffalo. The guys spend the episode chatting about the Buffalo Bills and some storylines as training camp approaches as well as their Always GameDay in Buffalo podcast, sports media, Buffalo, wings and tons more.

In the ever-growing, wide-ranging collection of royal biographies, there is one author I reach for repeatedly: Sally Bedell Smith. The American journalist, who worked for Time and the New York Times, has become a celebrated expert on the British monarchy. Among the eight biographies she has written are two definitive royal works, a look at the late queen in Elizabeth the Queen: The Life of a Modern Monarch and the new king in Prince Charles: The Passions and Paradoxes of an Improbable Life.

Hello everyone! Lets talk about baking myths. Is there anything you’ve always believed to be true, but have found yourself questioning the logic of? Something you’ve been told is imperative to a recipe, which you’ve believed and followed without further interrogation? I’m thinking about things like avoiding dark bakeware because it affects how baking browns, avoiding stirring a caramel like your life depends on it, less the whole thing crystallise. These incredibly common theories seem to passed down through cookbooks, tv chefs and simply word of mouth, but are they actually true.