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Sheep are fascinating animals. They’ve played a pivotal role in human history, from the early days of domestication to more recent scientific advances in the world of cloning. 

These woolly animals also boast unique genetic features, experience a complex range of emotions, and are just plain cute to boot. Here are six ewe-nique facts about sheep that will make you see them in a new light.

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They Were Domesticated 10,000+ Years Ago

Sheep, along with goats, are believed to be the earliest livestock ever domesticated. This groundbreaking agricultural advancement occurred around 10,500 years ago in the Fertile Crescent region of Mesopotamia, an area that includes parts of modern-day Iran, Iraq, Turkey, and other countries. 

It’s theorized that domesticated sheep are genetically derived from the wild Asiatic mouflon and Bezoar ibex, which were selectively bred to produce a domesticated animal that could be farmed for its meat. This remained the primary purpose of sheep for millennia, as they weren’t selectively bred for wool until approximately 6000 BCE. 

Prior to being selectively bred for their wool, early sheep were hairy (not fluffy), smaller than a typical sheep today, and sometimes had prominent horns. Sheep came to physically resemble the animals we know today no later than 3000 BCE, as evidenced by drawings from Mesopotamian and Babylonian art books of the era.

Domesticated sheep eventually migrated to other continents, making their way into Africa via the Sinai Peninsula between 7,575 and 7,075 years ago. Data shows domesticated sheep arrived in Europe via southwestern France by around 5000 BCE, and they were later brought to the Americas during Christopher Columbus’ second voyage in 1493.

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They Have Rectangular Pupils

Unlike the circular pupils seen in humans and most animals, sheep’s pupils are rectangular (as are goat’s). This odd optical quirk actually functions as a useful defense mechanism: The horizontal pupils increase the animal’s peripheral vision. Most sheep can see 270-320 degrees horizontally — by comparison, humans with normal vision can only see about 160-180 degrees horizontally without moving their head. In practice, this greater field of vision allows sheep to easily spot potential predators while they have their heads down grazing in a field.

Sheep also experience a concept called “cyclovergence.” In layman’s terms, this means a sheep’s eyeballs can rotate to be parallel to the ground at all times, keeping their pupils horizontal instead of vertical. This is ideal for monitoring the surrounding environment, as sheep largely have to worry about predators running up on the ground and not diving down from above.

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A Sheep Was the First Mammal Cloned From Adult Cells

Sheep have played an important role in the study of cloning, starting in 1984, when a U.K.-based research team cloned a sheep from an embryo cell. In 1995, researchers at Edinburgh’s Roslin Institute cloned two sheep named Megan and Morag, and six more sheep were cloned from embryonic and fetal cells the following year. 

Using embryonic cells was thought to be essential at the time, as they contained all the genetic data necessary for creating a new creature. Then in 1996, the cloning world was turned on its head with the creation of Dolly the sheep, named after country music superstar Dolly Parton. Dolly was born at the Roslin Institute on July 5, marking the first time a mammal was successfully cloned using an adult cell instead of an embryonic one. 

Prior to this, researchers assumed adult cells only contained genetic data relevant to the part of the body it came from. But Dolly — who was created using a single adult mammary cell — proved that adult cells contain the necessary genetic data to produce an entire animal and not just one part of the body.

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They Can Recognize Human Faces From Photographs

Sheep are highly perceptive creatures, so much so that they can recognize humans, even in images taken of the same person at different angles. 

In a 2017 study conducted by the University of Cambridge, researchers showed sheep pictures of various celebrities such as Barack Obama and Emma Watson. The animals were then shown the images alongside similar-looking people as well as images of the celebrities taken at various angles. In the end, the sheep were able to successfully identify the celebrity they’d been trained to recognize eight out of 10 times.

The study also showed that sheep could also recognize photographic portraits of their handlers compared to similar-looking strangers without any prior training.

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They Don’t Have Upper Front Teeth

In a dental sense, sheep are just about the opposite of beavers, as they lack upper front teeth. All told, sheep have eight incisors on the front lower jaw plus 24 molars, but nothing on the front and center of the upper jaw. 

Instead, sheep have a “dental pad,” which is a thick, tough, fibrous layer of tissue that helps them graze on forages such as grass and hay. When eating, sheep press their lower teeth against the dental pad to grip and sever blades of grass, which they then use their molars to grind down.

This trait is present in most ruminants — a suborder of mammals that includes giraffes and cows in addition to sheep. As sheep age, they tend to develop what’s known as a “broken mouth,” in which their lower incisors either bend or fall out. Even when that happens, sheep can use the hard gums on their upper and lower jaws to grip and eat grass and other nutritious fibers.

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They Produce Up to 30 Pounds of Wool Annually

More than 1.7 million metric tons of shorn wool are produced worldwide each year, an estimated 90% of which comes from domesticated sheep, with animals such as goats, rabbits, and alpacas accounting for the remaining 10%. Wool-producing sheep also make up the vast majority of sheep species — roughly 90%.

The average wool-producing sheep produces just under 10 pounds of wool annually, which, according to the International Wool Textile Organization, equals enough material for six sweaters or enough fabric to cover a large sofa.

But beyond the average numbers, sheep can produce anywhere between 2 to 30 pounds of wool each year — a range that’s largely due to genetics, as some breeds produce more wool than others. For instance, Delaine Merino sheep are highly regarded for producing high-quality wool, and lots of it.

Bennett Kleinman
Staff Writer

Bennett Kleinman is a New York City-based staff writer for Inbox Studio, and previously contributed to television programs such as "Late Show With David Letterman" and "Impractical Jokers." Bennett is also a devoted New York Yankees and New Jersey Devils fan, and thinks plain seltzer is the best drink ever invented.

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Have you ever wondered why food looks so much more appealing in commercials than it does in real life? The difference is largely due to the work of food stylists — professional chefs who cook for the cameras, whether in commercials, television shows, movies, or digital and print ads. 

Stylists have a wide range of tools in their arsenal to give on-screen dishes a visual boost — including sometimes using fake food. From painted hamburgers to ice cream that never melts, here are six fascinating techniques food advertisers use to make their dishes look irresistible.

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Manufactured Grill Marks

Fast-food burgers may not live up to the expectations set by their advertisements, and that’s because those on-screen versions are often inedible. 

The production company The Garage revealed its secrets for creating mouthwatering burgers and other foods to Business Insider during a behind-the-scenes test shoot for Burger King. To create the perfect burger, food stylists start with a real patty, but that patty isn’t cooked on a traditional fast-food grill. 

First, it’s partially cooked in a skillet, leaving the inside raw to prevent shrinkage. A mixture of pulverized meat and Vaseline is used to fill any gaps in the patty. Then, to achieve a rich, grilled look, it’s painted with a mixture of gravy, darkener, and soap — though most food stylists use their own custom blend. 

Once the patty is the right color, grill marks are added using heated metal skewers to create perfectly spaced lines. When it’s time to add cheese, a clothes steamer provides the right amount of heat and moisture for a deliciously melted look. Finally, the burger is finished off with other toppings, all fixed together with denture cream for a picture-perfect shape.

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Carefully Engineered Cheese Pulls

That gloriously gooey “cheese pull” you see in pizza commercials is no accident. Chef and food stylist Lish Steiling explained the mechanics of this effect to Vanity Fair using a Pizza Hut shoot as an example. And the process is quite different from the way a traditional pizza is made.

Food stylists begin by baking a plain pizza crust without any toppings before cutting it into the desired slice shapes for the shoot. Only after that do they add the toppings and cheese. This clever method prevents any cutting through the freshly melted cheese, which preserves that dramatic, satisfying stretch. 

Steiling emphasizes that the best cheese to use for this trick is fresh mozzarella, as pre-shredded cheeses contain anti-caking agents that can hinder the desirable look. As she explains, “It gives you that amplified stretch that you want in a commercial.”

And here’s another saucy secret: Paper towels are sometimes tucked between the tomato sauce and the cheese to prevent the sauce from leaking and ruining the cheese pull.

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Ice Cream That Never Melts

Ice cream can melt within minutes under hot studio lights, so savvy stylists have had to devise some clever, edible alternatives for this sweet treat. Food stylist Diana Jeffra, who specializes in commercials and food packaging, shared some of her top secrets with Good Morning America, including an interesting hack for creating “ice cream.”

Instead of racing against the clock, Jeffra buys production more time by using food products that don’t melt. She says, “Overall, I like to use real products and real food as much as I can, but sometimes you need to improvise.” Her recipe for creating a few perfect scoops of “ice cream” consists of two tubs of ready-made frosting and one pound of powdered sugar. The result is a creamy, scoopable texture that looks identical to real ice cream but holds its shape for hours.

Food stylists, including Jeffra, often need to replicate other tricky dairy products as well. Her faux chocolate milkshake, for instance, is made by mixing chocolate syrup and instant mashed potatoes. This thick mixture tricks viewers into believing they’re really looking at a delicious frosty milkshake on their screen instead of a rather unappetizing concoction of chocolate-flavored potatoes.

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Fruit Instead of Egg Yolks

Delicate foods are challenging to work with, especially on film; Hollywood food stylists not only need to prepare those foods, but they also must do so in large quantities due to the multiple takes required during filming. 

For example, in the horror movie Midsommar, chef and food stylist Zoe Hegedus had to create hundreds of dishes featuring egg yolks for an outdoor festival scene, but using real yolks posed several challenges. They dried out quickly under the hot sun, several cast members were also allergic to them. 

To mitigate those issues, Hegedus got creative by shaping a mixture of mango and orange into frozen spheres, which she then dropped into a special solution to form a thin membrane around them, replicating the glossy look of a real egg yolk. The difference between the real and fake yolks is undetectable on screen.

Another food styling trick Hegedus used during filming involved spraying a mixture of water and oil on foods, such as the vegetables and fruits surrounding the egg yolks in the festival dish, to help them appear fresher for longer —  a trick that’s a go-to for many food stylists.

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Cardboard Pancake Stacks

No one likes a mushy pile of pancakes, and writer and food stylist Lisa Bolton has shared some of her best tips for capturing the perfect stack. One particularly effective technique many food stylists use is layering with cardboard. 

Bolton recommends cutting small discs to place between each pancake (the trick also works for waffles and crepes) to create a perkier, sturdier stack. This method works best with cold pancakes, as hot foods tend to sag.

Bolton also suggests adding dry toppings such as powdered sugar, fruit, and nuts first. It’s best to wait to add wet toppings including syrup and whipped cream until just before shooting to avoid a melted, soggy mess.

Rachel Gresh
Writer

Rachel is a writer and period drama devotee who's probably hanging out at a local coffee shop somewhere in Washington, D.C.

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The digestive system is more than a collection of organs that turn food into fuel: It’s an elaborate, highly coordinated process that starts the moment you chew something and doesn’t finish until nutrients are absorbed and waste is cleared. 

From a rumbling stomach to the trillions of microbes living in your intestines, digestion affects everything from your mood to your concentration and overall health. Most of us likely only notice it when we’re hungry (or overstuffed), but there’s a lot going on under the surface. Here are seven surprising facts about the digestive system.

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The Brain and Belly Are in Constant Conversation

The gut isn’t called the “second brain” for nothing. Trillions of microbes live in the digestive tract, breaking down food, producing vitamins K and B, and supporting nutrient absorption. They communicate with the brain through the gut-brain axis, a network of nerves (such as the vagus nerve) and chemical messengers, including serotonin and its receptors in the gut. 

This bidirectional communication helps coordinate digestive activity, appetite, and even certain aspects of mood and behavior, which explains why your stomach may “flutter” when you’re nervous or why certain foods can affect how you feel. While the brain doesn’t control every gut movement, this system helps the digestive tract respond dynamically to both internal and external cues.

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Stomachs Don’t Just Growl When You’re Hungry

Everyone has occasional hunger pangs, but to actually hear and feel your stomach growl is a whole other sensation. The same muscle contractions that move food through your gut while you’re digesting are also what cause that gurgling sound and feeling.

When your stomach is empty, your brain releases the appetite-stimulating hormone ghrelin. This tells the digestive muscles in the stomach and intestines to contract in waves, a process called peristalsis. Those contractions create the vibrations and rumblings you hear, made louder by the fact that the empty stomach means there’s nothing to muffle the sounds.

Contrary to popular belief, the noise doesn’t always signal feeding time; even a full stomach can growl as it churns and clears leftovers for the next meal. The rumbling sound — technically called borborygmi — comes from the Greek “borboryzein,” meaning “to rumble.” Unless it’s accompanied by unusual pain or bloating, borborygmi is a normal, healthy sign your digestion is working as it should.

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Stomachs Can Hold as Much as a 2-Liter Soda Bottle

This probably won’t come as a surprise if you’ve ever felt your pants get a bit more snug after a big meal, but the stomach is remarkably elastic and can expand to hold a lot of food. This is because its inner surface, the mucosa, is lined with folds called rugae that unfold and stretch out to accommodate food as it arrives. 

Adult stomachs start out folded up and roughly the size of a 16-ounce soda can. From there, the stomach can comfortably enlarge to hold about 1 to 2 liters of food and drink. If you picture that amount of sustenance as a 2-liter soda bottle, it sure doesn’t sound comfortable, but thankfully the stomach is able to slowly retract after digestion.

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We Swallow a Lot of Air 

There isn’t much you can do to avoid swallowing air — every bite or sip brings tiny pockets of it into your digestive system as you eat. Overall, the average person swallows up to 2 quarts of air every day. Some small amounts can actually aid digestion, but habits such as eating quickly, chewing gum, or drinking carbonated beverages make for a greater volume of swallowed air. So where does it all go? 

Most of the air makes its way to your stomach and leaves the body naturally through burping or flatulence. While most rumbles and bubbles are proof your gut’s digestive train is on track, too much air in the digestive system — called aerophagia — can cause bloating, discomfort, and excess gas. 

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Intestines Are Impressively Long

The digestive system starts at the mouth and ends where waste exits the body, but the vast majority of it is made up of the intestines. The small intestine alone can be as long as 25 feet, and the large intestine adds approximately another 5 feet. Stretched out straight, that’s around the same length as an average school bus — just all coiled up and tucked out of sight inside your abdomen. 

The small intestine does most of the work when it comes to breaking down food and absorbing nutrients, using its folds and tiny finger-like projections, called villi, to capture as much fuel for your body as possible.The large intestine then absorbs water and minerals while converting what’s left into solid waste. The intestines, particularly the small one, are workhorses, constantly moving food along, mixing it with digestive juices, and making sure your body gets everything it needs from what you’ve consumed.

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The Stomach Lining Is Always Renewing Itself

Digestive acids are powerful — so powerful that if your stomach didn’t protect itself, it could start dissolving its own tissue. To prevent this, the stomach lining, called the epithelium, is in a continuous state of renewal. And the turnover is pretty rapid: Cells regenerate every three to four days, ensuring the stomach can withstand the corrosive effects of the 3 to 4 liters of hydrochloric acid and digestive enzymes it produces every day. 

Even with the constant regeneration, the acids that break down proteins and aid nutrient absorption can be strong enough to start eroding the stomach tissue. Some factors can exacerbate this, such as excessive alcohol or pain reliever use, certain bacterial infections, and chronic stress.

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We’re Not Born With the Healthy Bacteria Needed for Digestion

Babies enter the world free of worry and responsibility — and also free of a fully formed digestive system. Newborns are largely devoid of bacteria and other microbes essential for digestion and health. Their gut microbiomes first begin forming as they pick up bacteria in the birth canal, then continue to grow and diversify through exposure to breast milk, formula, and their environment. (Babies born by caesarean section get their first dose of bacteria in other ways, primarily from skin-to-skin contact and feeding.)

By the time a child is about 3 years old, the microbiome has become more diverse and stable, playing a key role in lifelong digestive health. This process highlights just how dependent humans are on our microbial communities: Digestion isn’t purely mechanical, but rather a cooperative effort between your body and the trillions of tiny organisms that call your gut home.

Nicole Villeneuve
Writer

Nicole is a writer, thrift store lover, and group-chat meme spammer based in Ontario, Canada.

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Most of us grow up knowing the basics of our genealogy: our parents, grandparents, and siblings, plus aunts, uncles, and cousins. But once the conversation turns to “second cousins” or “first cousins once removed,” it’s easy to get lost.

Despite how confusing it may sound, cousin designations follow a logical pattern. Each label, whether it’s first cousin or third cousin twice removed, marks your place on a family tree and shows how you and another person can trace your lineage back to a shared ancestor. Let’s break it down.

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Second Cousins

Many of us have one or more first cousins, though you may rarely use the term “first” when referring to them. These are the children of your parents’ siblings, aka your aunts and uncles. You share a set of grandparents with these cousins, and because you’re generally in the same generation, they’re usually also the cousins you know best. First cousins often grow up alongside us, close in age and in experience, and can even sometimes feel almost like brothers and sisters.

Second cousins can also be in the same generation as first cousins, but they’re separated by one step. Rather than being the children of your parents’ siblings, they’re the children of your parents’ first cousins. So you and your second cousins share the same great-grandparents, but not the same grandparents. For example, if your grandmother’s sister has grandchildren, those grandchildren are your second cousins.

A handy way to keep this straight is to think of the number preceding “cousin” as pointing to the generation of grandparents the cousins share. First cousins connect at grandparents and second cousins connect at great-grandparents. From there, the pattern continues upward.

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Third, Fourth, and Fifth Cousins

Once you understand second cousins, the rest is relatively easy to follow. Third cousins share great-great-grandparents and are the great-grandchildren of siblings. Fourth cousins share great-great-great-grandparents, and fifth cousins share great-great-great-great-grandparents. With each generation back, you add one more “great” to the ancestor you share.

As the generations multiply, the number of possible cousins expands dramatically. By the time you reach fourth and fifth cousins, you may have hundreds — even thousands — spread across regions or countries. That’s because your family tree grows exponentially: Each generation back doubles your number of ancestors, so you have 16 great-great-grandparents, 32 great-great-great-grandparents and 64 great-great-great-great grandparents, each potentially linking you to many different family branches. 

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What “Once Removed” Means

The other piece of cousin terminology that causes confusion is the word “removed,” a term that signifies the number of generations that separate cousins. If someone is your cousin “once removed,” that means they’re one generation above or below you. 

For example, your mother’s cousin is your first cousin once removed, but your cousin’s child is also your first cousin once removed. In one case the person is a generation older, in the other a generation younger, but in both cases “removed” marks that generational gap.

If the gap in question spans two generations, that cousin is “twice removed.” For example, your grandmother’s cousin is your cousin twice removed. In theory, the “removed” label can continue indefinitely — three times removed, four times removed, and so on.

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Cousins Can Have Very Little Shared DNA

There’s no limit to how distantly related two people can be and still count as cousins. As long as they both share a common ancestor, however far back, they’re cousins to some degree. Genealogists and ancestry software can identify cousin relationships into the teens — so you may be able to trace links to 10th cousins, 12th cousins, and even 19th cousins.

What changes when we get higher up into our family trees is the closeness of the genetic connection. While full siblings share 50% of their DNA, first cousins share only about 14.4%, second cousins share just 3.4%, and third cousins share less than 1%. By the time you reach fifth cousins, the overlap is tiny and may not even appear in a DNA test, making genealogical records important for tracing connections.

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Cousin terminology can seem complicated — especially as these relationships become increasingly separated from us by numerous sets of grandparents and multiple generations. But these distinctions have long clarified inheritance and marriage rules, and today they help genealogists trace family networks across large swaths of history.

For most of us, though, it’s about connection: Second cousins and first cousins once removed can still be close enough to share family stories and give us insight into relatives we may have never met. And even those distant cousins, the ones we only know by the names inked in family records or online genealogy resources, are reminders of how families endure and how, in many ways, we are all connected.

Kristina Wright
Writer

Kristina is a coffee-fueled writer living happily ever after with her family in the suburbs of Richmond, Virginia.

Original photo by Emre Akkoyun/ Adobe Stock

When it comes to superstitions, few things are more potent than numerology. Numbers possess extraordinary power across human cultures, going beyond their mathematical functions to become symbols of fortune, misfortune, and divine meaning. These beliefs may have no basis in science or even logic, but they nonetheless shape daily decisions around the world, whether it’s selecting wedding dates, pricing products, choosing lottery numbers, or skipping entire floors when constructing a building.

Here are some lucky and unlucky numbers from cultures across the globe, along with the reasons behind their supposed numerical powers. 

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The Number 3

The number three holds special significance across many cultures around the world, typically representing positive outcomes such as luck, balance, or divine perfection. But why three? There are several different explanations, from the ancient belief in the geometrical balance of triangles to the religious concept of the Holy Trinity. 

In Christian doctrine, the trinity is the unity of Father, Son, and Holy Spirit as three divine persons. The number is also found in other world religions. In Hinduism, for example, the Trimurti refers to the triad of deities Brahma, Vishnu, and Shiva. In Kabbalah, the Supernal Triad refers to the top three sefirot, or spheres of emanation, on the Tree of Life. 

Apart from geometry and religion, it seems humans have a psychological affinity for the number three — possibly because it’s the smallest number required to create a pattern. For all these reasons, things often seem to come in trios in popular culture: three wishes, three little pigs, three bears, and “third time’s a charm.” 

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The Number 4

In Western cultures, the number four has a reputation for practicality and order. There are the four elements (earth, air, fire, and water), four seasons, four points of the compass, and four phases of the moon. It’s a solid number but not generally considered either lucky or unlucky. 

In parts of Asia, however, the story is very different. Tetraphobia — the fear or avoidance of the number four — is a superstition prevalent in East Asian countries including China, Vietnam, Japan, Korea, and Taiwan. In those countries, the number four has a phonetic similarity — and is sometimes identical to — the word for “death.” 

That linguistic coincidence has created such strong superstitions that many East Asian buildings omit fourth floors, hospitals avoid rooms numbered four, and gift-giving involving four items is considered inappropriate. The fear of four is taken even more seriously than the unlucky number 13 in Western cultures; for anyone doing business in Asia, tetraphobia is a genuine concern that needs to be considered and respected. 

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The Number 8

In China, the antidote to the noxious number four is the lucky number eight. In Mandarin Chinese, the pronunciation of number eight () sounds very similar to a word meaning “wealth” or “prosperity” (). 

That phonetic connection has made eight the luckiest and most coveted number in Chinese society, influencing everything from business decisions to architecture and major life events. It’s no coincidence that the opening ceremony for the 2008 Beijing Olympics began at precisely 8:08:08 p.m. on 8/8/08. 

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The Number 13

You’re probably aware that 13 is the most famous unlucky number in Western culture. Fear of the number — known as triskaidekaphobia — is commonplace across Europe and the Americas, where some office buildings skip the 13th floor, airlines often omit row 13, and some people even avoid scheduling activities on the 13th day of the month (particularly Friday the 13th). 

The origin of 13’s unlucky reputation is still debated, but two theories tend to prevail. Christian tradition points to the Last Supper, where 13 people were present before Jesus’ crucifixion — with the traitorous Judas Iscariot the 13th to be seated. Norse mythology, meanwhile, tells of a dinner party of 12 gods disrupted by the trickster Loki —the 13th guest — leading to the death of Balder, the god of light, beauty, and goodness. 

Interestingly, 13 is sometimes considered lucky in Italy, contrary to most Western cultures. This is due to the number’s association with the once-popular Italian soccer betting game, Totocalcio, in which players tried to predict the outcomes of 13 soccer matches to win big prizes. 

From this game came the Italian phrase fare tredici, meaning “to make thirteen,” the equivalent of the English phrase “hitting the jackpot.” Because of this, some Italians, especially older generations, still consider 13 a lucky number. The number 13 also has a positive connotation in Italian Catholic tradition due to its association with the Virgin Mary, who’s sometimes referred to as Maria tredicenne, or “Mary the 13-year-old.”

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The Number 17

For Italians, the big number to avoid is 17. This superstition likely dates back to ancient Rome and, more specifically, Roman numerals. The Roman numeral XVII can be rearranged to spell “VIXI,” which is Latin for “I have lived.” The phrase implies that one is now dead, hence the connotation with bad luck and the fear of the number 17, known as heptadecaphobia

As with the number 13 in other countries, some Italian buildings skip the 17th floor, while superstitious Italians avoid making important plans on the 17th day of the month. And Friday the 17th holds the same dread in Italy that Friday the 13th holds elsewhere in the Western world.

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The Number 18

In Jewish tradition, 18 represents chai, the Hebrew word for “life,” making it one of the most auspicious numbers in Jewish culture. This significance comes from Hebrew gematria, in which letters have numerical values assigned to them, and the letters forming chaichet (8) and yud (10) — total 18. Because of its status as a lucky number, amounts in multiples of 18 are often given as charitable donations and as gifts at weddings and bar mitzvahs. 

Tony Dunnell
Writer

Tony is an English writer of nonfiction and fiction living on the edge of the Amazon jungle.

Original photo by Sipa USA/ Alamy Stock Photo

No matter how old you are, it’s never too late to make it big. While success and fame are commonly associated with youth, some people are proof you should never be discouraged from following your dreams — at any age. Making bold choices and taking on new adventures later in life can pay off in a major way, as these success stories show us.

Plenty of actors, artists, authors, and other celebrities spent decades trying to break through before finally earning a spot in the limelight, while others achieved fame by taking a leap of faith and making career or lifestyle changes later in life. Here are eight such inspiring stories.

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Julia Child

When you think of celebrity chefs, Julia Child is likely at the top of the list. Yet her path to culinary stardom wasn’t always obvious. She was born Julia McWilliams in 1912 and worked in advertising and journalism earlier in her career; she even worked as an intelligence officer in World War II. 

After the war, she married diplomat Paul Cushing Child, whose work took the couple to France in 1948. Not much of a cook when she arrived, Child was enamored by the art of French cuisine and began to cook more frequently. She opened a cooking school in 1951 and published her seminal cookbook Mastering the Art of French Cooking in 1961 — the year she turned 49 years old.

While this cookbook definitely grabbed the attention of the public, it was Child’s TV show that propelled her to true fame. The Childs returned to the U.S. in the early 1960s, and a pilot of a program called The French Chef aired on July 26, 1962. The TV series became a regular program on February 11, 1963, with a 50-year-old Julia Child as the full-time host. 

The French Chef was broadcast into U.S. living rooms from 1963 to 1973, earning a 1965 Peabody Award and a 1966 Primetime Emmy. Child continued to have an indelible impact on the American culinary scene throughout her 60s, 70s, and 80s before passing away in 2004 at the age of 91.

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Christoph Waltz

With multiple Oscars, Golden Globes, and BAFTAs to his name, Christoph Waltz has become one of the most accomplished actors of the 21st century. But Waltz’s fame wasn’t always a sure thing. His first screen acting credit was the 1976 German TV movie Der Vetter im 7. Bezirk, and he spent decades as a little-known actor in Germany before his big break. 

Then in 2009, a 52-year-old Waltz appeared as Colonel Hans Landa in the Quentin Tarantino film Inglourious Basterds. His happenstance audition arguably saved the production, as Tarantino had been ready to table the film if he didn’t find someone suitable to play this pivotal character. 

The role changed the trajectory of Waltz’s career. His sadistic performance garnered international acclaim, earned him his first Academy Award, and transformed him into one of Hollywood’s most desirable talents. He has since starred in several major blockbusters, including 2012’s Django Unchained as well as two movies in the James Bond franchise — 2015’s Spectre and 2021’s No Time To Die.

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Grandma Moses

Born Anna Mary Robertson in 1860, the artist later known as Grandma Moses spent much of her life as an undiscovered talent. Robertson always had a penchant for art, though her only drawing supplies as a young child were objects such as twigs and grass. At the age of 12, she left home to work for a wealthy family, who provided her with wax crayons and chalk to draw. 

In her 20s, she married Thomas Salmon Moses, and the couple eventually moved to New York where they purchased a farm of their own. In her downtime, she kept herself entertained by making needlework pictures and quilts. But in her 70s, a painful bout of arthritis left her unable to embroider.

At the suggestion of some friends, Moses pivoted to painting, which she could still do with arthritic hands. The septuagenarian began painting colorful depictions of rural farm life that caught the eye of New York-based art collector Louis J. Caldor, who helped her showcase her works in a 1939 exhibition at the Museum of Modern Art titled “Contemporary Unknown American Painters.” 

Before long, Moses found herself at the top of the contemporary American art scene, and the press helped popularize the nickname “Grandma Moses,” based on a sobriquet she went by among friends. Moses exhibited her paintings into her 90s and painted into her 100s before passing away at the age of 101.

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Colonel Harland Sanders

Few people in the fast-food world are more recognizable than Colonel Sanders — the face of Kentucky Fried Chicken clad in an all-white suit and a white goatee to boot. But before KFC’s success, “the Colonel” was merely Harland Sanders: a struggling yet determined businessman looking to make a living. 

Born in 1890, Sanders left home at age 13 to paint horse carriages and later worked as a train conductor, practiced law, sold life insurance, ran a ferryboat company, and manufactured lamps — none of which panned out in the long run. Then in 1930, at age 40, Sanders took over a service station in Corbin, Kentucky. He renamed it “Sanders’ Servistation and Cafe” and began selling the type of fried chicken he’d grown up eating. 

Travelers loved this, and Sanders realized fried chicken may be his ticket to success. He perfected his recipe in 1939, though as the story goes, he was rejected by 1,009 restaurants while trying to sell that recipe door-to-door. 

But in 1952, a man named Pete Harman opened the very first KFC franchise in South Salt Lake, Utah, after agreeing to buy the secret recipe. Sanders was 62 years old — and the Kentucky Fried Chicken brand only grew from there. 

In 1974, Sanders sold KFC to a management company, though he remained the public-facing spokesperson until his death in 1980. His name and visage, which still appears on the restaurant’s branding, soon became known in households across the country.

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June Squibb

Though she’s now considered a leading lady in Hollywood, June Squibb wasn’t a household name until her 80s — roughly six decades into her career as a performer. Squibb moved to Cleveland in her early 20s to pursue a career in theater, and decades later, in her 60s, she broke into screen acting with her first movie credit in the 1990 comedy Alice. In one of her most notable roles, she appeared as Jack Nicholson’s wife in 2002’s About Schmidt

But Squibb’s big break didn’t come until 23 years after her film acting career began. At age 84, she played the role of Kate Grant in Nebraska, which earned her an Oscar nomination for Best Supporting Actress — and put her on the radar of casting agents across Hollywood.

Squibb has since appeared in several major TV series such as The Big Bang Theory and Grey’s Anatomy, and she lent her voice to characters in Toy Story 4, Soul, and Inside Out 2. In 2024, at the age of 94, she received her first-ever cinematic top billing as star of the action comedy Thelma.

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Joy Behar

Joy Behar is a comedian and actress best known for her role as a co-host of The View. But despite entering into comedy in her late 30s, it wasn’t until her mid-50s that Behar became a household name. 

In a 2010 interview with Parade, Behar explained that she decided to start a stand-up comedy career at age 39, saying, “I was broke after my divorce, and … I got fired from my day job.” She also spent the 1980s working as a receptionist and later a producer on Good Morning America.

Behar pivoted into screen acting in the late ’80s, appearing in the short-lived sitcom Baby Boom and the 1993 comedy Manhattan Murder Mystery. She also began taking on sporadic hosting gigs, which earned her a spot on The View during its debut season in 1997, when she was 54. 

At first she was hired as a fill-in for Barbara Walters, but she soon became a permanent panelist and fan favorite. Today, Behar is the only original panel member still on The View, which has earned 31 Emmys during that time, including the 2003 Emmy for Outstanding Talk Show.

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Ray Kroc

Colonel Harland Sanders isn’t the only late bloomer in the fast-food industry — there’s also Ray Kroc, the man behind the success of McDonald’s. Kroc was born in 1902 and explored several potential careers in early adulthood, none of which stuck. He worked as a pianist, musical director, and real estate salesman before going into business with a man named Earl Prince in 1939. Prince had invented a machine he called a “Multimixer” to speed up milkshake production by making five of the frozen dairy desserts at once, and Kroc became his exclusive distributor.

In 1954, at the age of 52, Kroc visited a restaurant in San Bernardino, California, in the hopes of selling a few Multimixers. The restaurant was run by brothers Richard and Maurice McDonald. Impressed by the eatery’s efficiency, Kroc worked out a deal to become the business’ franchising agent. In April 1955,  Kroc opened the very first McDonald’s restaurant east of the Mississippi River in Des Plaines, Illinois. He was 52 years old.

In 1961, at the tail end of his 50s, Kroc became sole owner of McDonald’s. The business mogul then quickly expanded the brand across the country, and both McDonald’s and Kroc himself became household names. Kroc served as McDonald’s CEO from his mid 60s until age 70, before retiring and purchasing baseball’s San Diego Padres. He spent his 70s serving as their owner until his death in 1984 at the age of 81.

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Laura Ingalls Wilder

Today, Laura Ingalls Wilder is celebrated for her Little House on the Prairie series — a classic work of children’s fiction. However, those books weren’t published until late in the author’s life. 

Wilder was born in 1867 and spent her childhood years moving about the American frontier, living in areas such as Iowa, Kansas, Minnesota, Missouri, the Dakota Territory, and the Indian Territory located in modern Oklahoma. After working as a teacher starting in 1882, she pivoted to writing around the age of 44, penning several agricultural articles for the Missouri Ruralist, McCall’s Magazine, and The Country Gentleman — though none thrust her into the national limelight.

In 1931, Wilder completed a draft of a memoir about her early childhood experiences titled Pioneer Girl. While it wasn’t published until 2014, publishers at the time advised Wilder to adapt the story into a work of fiction — thus the Little House series was born. 

The first book, 1932’s Little House in the Big Woods, came out the same year Wilder turned 65. In total, eight novels in the series were published throughout Wilder’s late 60s and early 70s.

Bennett Kleinman
Staff Writer

Bennett Kleinman is a New York City-based staff writer for Inbox Studio, and previously contributed to television programs such as "Late Show With David Letterman" and "Impractical Jokers." Bennett is also a devoted New York Yankees and New Jersey Devils fan, and thinks plain seltzer is the best drink ever invented.

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Perfect pitch (or absolute pitch, as it’s formally known) is the rare ability to identify or reproduce a musical note without any external reference. Imagine hearing a single note on a piano and instantly knowing it’s a C-sharp, or whistling “Happy Birthday” in the exact intended key without a musical instrument or pitch pipe nearby. It’s a skill that fascinates musicians and nonmusicians alike, partly because it seems almost magical, and partly because fewer than one in 10,000 people possess this rare gift. 

For centuries, musicians and theorists have debated whether perfect pitch is a natural gift, a learned skill, or a mix of both. Historical accounts, including letters from classical composers, suggest some musicians were identified as child prodigies precisely because of their uncanny ability to instantly recognize notes. 

Mozart, Beethoven, Chopin, and Bach are often cited as having had perfect pitch, although documentation about their pitch abilities is mostly anecdotal. And perfect pitch does appear to have a genetic component: Studies show identical twins are more likely to share absolute pitch abilities than fraternal twins.

So what exactly causes perfect pitch? And just how prevalent is it? Let’s take a closer look at this unusual and fascinating ability. 

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It’s a Combination of Nature and Nurture

Despite the genetic link, perfect pitch isn’t just a naturally inherited trait. Early musical training plays an important role in honing the skill, especially for children exposed to musical instruction before age 6. Research suggests the brain is particularly receptive to auditory patterns during this period, allowing young learners to encode pitch information in a way that sticks for life. 

Children who start music lessons after 6 rarely develop perfect pitch, even if they’re highly talented. This is one reason why perfect pitch is so uncommon — most people don’t receive the necessary musical training at such an early age.

Interestingly, perfect pitch is not evenly distributed across cultures or languages. Studies have found higher prevalence in speakers of tonal languages, such as Mandarin or Vietnamese, compared to speakers of nontonal languages such as English. 

In tonal languages, subtle pitch differences can change the meaning of a word, which means the brain may become more attuned to auditory distinctions early in life. This suggests perfect pitch may not be entirely about music — it may also reflect a heightened sensitivity to sound that’s supported by both language and environment.

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It Starts in the Brain

Neurologically, perfect pitch is associated with distinct brain structures. Imaging studies have found differences in the auditory cortex of people with absolute pitch, particularly in areas responsible for processing tone and pitch memory. The brains of people with absolute pitch often show stronger connections between the auditory and memory regions, which may help people better retain and recall precise pitch information. 

However, perfect pitch doesn’t necessarily mean better musicianship overall. Many skilled musicians have relative pitch — a similar but more flexible ability to recognize intervals and harmonies — but not absolute pitch. In fact, some experts argue relative pitch is more valuable for composition, improvisation, and ensemble performance because it relies on context rather than memorization of individual notes.

Perfect pitch also has its quirks. Some musicians with absolute pitch report challenges in certain situations, such as transposing music or adapting to instruments tuned differently from the standard pitch. Their brains are so finely attuned to exact frequencies that even minor deviations can throw them off.

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It Requires the Perfect Combination of Factors

So why do only some people have perfect pitch? Genetics, early musical exposure, language environment, and brain wiring all play roles, but the interaction between those factors is complex. Some researchers believe a person must inherit a predisposition for heightened pitch sensitivity and then receive early, structured musical training to fully develop absolute pitch. Without either component, perfect pitch may never emerge.

Because it’s so rare, people often imagine perfect pitch as a sign of genius that sets certain musicians apart. While it can certainly enhance some aspects of musical performance, it’s not a prerequisite for musical success. In fact, some of the greatest composers in history — including Leonard Bernstein, Tchaikovsky, and Wagner — didn’t have it.

There’s also debate about whether perfect pitch can be learned later in life. Some adult learners claim to have developed absolute pitch through intensive practice or software-based training. 

And while there’s some evidence that adults can improve their pitch identification skills, most studies indicate that accurate, effortless perfect pitch is extremely difficult to acquire after childhood. The brain’s auditory pathways become less malleable over time, meaning later attempts to train the brain through concerted effort rarely reach the level of natural absolute pitch.

So yes, perfect pitch is a rare but very real trait. Beyond the fascination it inspires as a musical curiosity, it offers an intriguing look at the intersection of biology, culture, and human potential, reminding us that the way we hear the world can be as unique as the music we create within it.

Kristina Wright
Writer

Kristina is a coffee-fueled writer living happily ever after with her family in the suburbs of Richmond, Virginia.

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Certain aspects of aging are inevitable, such as the silvery hairs we sprout and the crinkly lines that appear when we smile. While these surface-level indicators tend to get all the attention, they aren’t nearly as important as how well our minds and bodies function as we grow older. 

From slowing down on your daily walk to forgetting where you left your keys (again), small changes can indicate bigger shifts in your physical or cognitive health. The good news is that there are simple, science-backed tests you can take at home right now to measure several key components of aging: balance, memory, muscle mass, cognitive flexibility, and mental well-being.

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One-Leg Stand for Balance

According to UCLA Health, your balance begins to decrease as early as age 50. For example, one study revealed the average adult in their 30s and 40s could stand on one foot for at least a minute, but by age 50, that time decreased to around 45 seconds. By 70, that dropped to around 28 seconds, and participants age 80 and older held the pose for just 12 seconds. This decrease in balance leads to an increased risk of falls and injuries, which can ultimately result in a decline in independence.

Moreover, in a Mayo Clinic study to determine which physical abilities are most affected by aging, participants underwent a series of tests, including walking, grip strength, knee strength, and balance, the last of which was measured by the one-leg stand. The results indicated the ability to stand on one leg declined most rapidly with age, reinforcing the idea that this test is a valuable indicator of how well a patient is aging physically. 

To perform the test, stand up straight and lift one foot off the floor, then time how long you can hold that pose. (It’s fine to hold onto the leg you aren’t standing on.) Are you under par for your age group, based on the aforementioned numbers? It may be time to start incorporating balance exercises into your daily routine.

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Recall Test for Short-Term Memory

One common sign of aging is memory decline, which typically begins in your 50s or 60s. Short-term memory tends to deteriorate faster than long-term memory because short-term memory is primarily stored in the hippocampus, a complex region of the brain that’s particularly vulnerable to aging.

As we age, the brain begins to shrink. This process can start as early as our 30s, but it tends to accelerate after age 60. The hippocampus shrinks more than other areas of the brain, putting short-term memories at greater risk. 

Additionally, certain types of long-term memories, such as episodic and declarative memories, are also at risk because they too are stored in the hippocampus. While increasing difficulty with memory is a normal part of aging, you may wonder how well your recall abilities are holding up.

To test your short-term memory, enlist a friend or family member to try this quick exercise recommended by the Institute on Aging. The task is straightforward: Ask someone to say three unrelated words (such as “apple,” “blue,” and “chair”) and then repeat those words back. Then complete a simple task, such as conversing about your weekend plans or drawing a picture of a tree, before reciting the three words again. 

Running into trouble? It may just be a fluke (in which case you should repeat the exercise multiple times to confirm the results), or it could be a cue that your brain needs a little more TLC. Try puzzles, reading, and other mental exercises to stimulate the mind.

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Sit-to-Stand Test for Muscle Mass

Muscle mass decreases approximately 3% to 8% per decade after the age of 30, and this rate of decline can become even more dramatic after age 60. This decrease in muscle mass, known as sarcopenia, results in a loss of strength and function as well as an increased incidence of falls and injuries, all of which are significant factors in the aging process. 

While slowing down physically is a natural part of growing older, you may wonder how your rate of muscle mass loss compares to the average. Fortunately, there are ways to test yourself at home.

The sit-to-stand test is a reliable physical test used to assess endurance, lower body strength, and mobility. The test takes various forms, but one of the simplest at-home versions is the five-time sit-to-stand test, which is commonly used to test for sarcopenia. 

To perform the test, sit in a chair with your arms crossed over your chest and start a timer, then stand up and sit back down, stopping the timer when you’ve completed five up-and-down cycles. The recommended “cut-off” time is between 10 and 11 seconds. If it takes you longer than 11 seconds to complete five cycles, it’s a good indication to start working on your lower body strength and building muscle.

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Dual-Task Exercises for Cognitive Flexibility

Dual-task exercises assess both your physical and cognitive abilities through short, two-in-one tests. Doing cognitive tests while performing physical exercises measures something called cognitive flexibility, aka your ability to adapt and switch between different mental tasks or sets of information in response to changing environments —an ability that naturally decreases during the aging process.

While researchers have come up with plenty of intricate methods to test your cognitive flexibility, there are easier ways to test yourself with at-home dual-task exercises. One of the simplest tests is to walk while performing a brain exercise, such as solving mathematical equations, counting backward from 100, or repeating word sequences. Compare your completion speed of these brain exercises to your speed while you’re sitting or standing still. If you’re significantly slower during the dual-task exercise, it’s time to start working out your brain.

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Social Circle Check-In for Loneliness

The data is in: Loneliness can make you age faster. Scientific research supports the notion that loneliness (and poor mental health in general) can be just as detrimental to your physical health as some diseases or illnesses. As Mayo Clinic cardiologist Amir Lerman explained to AARP, “The focus tends to be on lowering cholesterol, managing blood pressure, and other healthy habits. But socializing? Sometimes we ignore this part.” 

Negative health impacts of loneliness include a higher risk of developing dementia, depression, and heart disease. Moreover, a study by the Mayo Clinic found that individuals who were less likely to participate in social activities such as clubs, services, and get-togethers were more likely to have a “biological age” (the age determined by the functional state of your body) older than their actual chronological age.

The harsh reality is many adults are unaware of their own loneliness, and some have a tendency to isolate themselves as they get older. To determine your level of social connection, try completing the UCLA Loneliness Scale survey. This brief, 20-question assessment was developed by psychologist Daniel Russell to measure how frequently a person feels disconnected from others. 

The test uses a four-point rating system; the higher the score, the greater the participant’s feeling of loneliness. The results of this survey may highlight your need to engage in new social activities or reengage with those you may have had fall by the wayside. Not only will you make new friends or reconnect with loved ones, but according to science, you can also slow down the aging process.

Rachel Gresh
Writer

Rachel is a writer and period drama devotee who's probably hanging out at a local coffee shop somewhere in Washington, D.C.

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Few places on Earth inspire wonder quite like a Disney theme park. With imagination, innovation, and a touch of pixie dust, Disney creates an immersive experience where the magic feels real. It’s no surprise these parks rank among the most popular worldwide; in fact, Orlando’s Magic Kingdom holds the Guinness World Record for the most visited theme park.

Of course, bringing this enchantment to life requires a massive workforce. Magic Kingdom alone employs 77,000 people, making it the largest single-site employer in the United States. At the heart of this whimsy are Disney’s “Imagineers,” the creative minds who come up with everything from carefully crafted architectural illusions to innovative scent technology.

So, what really happens behind the scenes at the “Happiest Place on Earth?” Let’s pull back the curtain to uncover the clever tricks that have kept the illusion alive for generations of guests.

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“Go Away Green” and Other Unassuming Colors

More than 30,000 unique paint colors are splashed across Disney parks, covering everything from buildings and walkways to shops and attractions. The most notable of these hues are also the most inconspicuous: “Go Away Green,” a range of shades specifically designed to be ignored.

Longtime Disney employee John Hench created the color as part of a catalog later called the “Hench Color System.” When Disney Imagineers want guests to overlook unsightly but necessary features such as electrical boxes or storage sheds, they typically use Hench’s “Go Away Green” because it blends in seamlessly with the parks’ lush landscapes. There are other unobtrusive color options as well, such as “Go Away Blue,” which is intended to blend in with the sky.

Conversely, some colors are intended to stand out. In Epcot, for example, the pavement is painted a particular shade of pink to complement the color of the surrounding landscaping. This strategy is based on simple color theory and makes the greenery appear more vibrant because red and green are opposite each other on the color wheel.

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“Smellitizer” Machines

Disney parks offer a full sensory experience for guests, including carefully crafted scents. This is why the delightful aromas of candy and popcorn that waft down the sidewalks of Magic Kingdom’s Mainstreet, U.S.A are no coincidence. Those are achieved using scent machines called “Smellitizers” that release fragrances throughout the parks.

Jody Jean Dreyer, the former head of synergy and special projects at Disney, emphasized in an interview with Fast Company that Imagineers are “mindful that people are using all their senses” during their visit. Scents are strongly tied to emotions and often help us form lasting memories, which is why Imagineers employ various scents to make an impact on guests and transport them into different lands, attractions, and experiences.  For instance, guests are greeted in the lobby of Disney’s Polynesian Village Resort by a perfume of hibiscus flowers, instantly transporting them to a Pacific island without leaving Orlando.

Disney has patented a technique called “scent blending” for use on rides. This technology gradually disperses scents, allowing for smooth transitions between scenes, similar to audio or video transitions in movies that are designed to be subtle, not jarring. As one scent fades, another becomes more prominent, creating a more natural, seamless experience for guests.

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Forced Perspective

One of Disney’s most impressive tricks is the use of forced perspective throughout its parks, allowing buildings and landmarks to appear larger, smaller, closer, or farther away than they actually are. As explained by the popular YouTube channel Art of Engineering, forced perspective allows Disney to create “unbelievable structures that would otherwise be impossible, or at least too impractical, to construct in reality.” For instance, Disneyland’s Sleeping Beauty Castle is only 77 feet tall, but it appears to soar to greater heights thanks to this optical illusion.

On Disneyland’s Main Street, U.S.A., forced perspective is employed to make buildings appear taller than they actually are. The ground floor of each building is constructed close to normal size, while the upper floors are scaled down gradually, becoming smaller as they rise. Since our brains naturally expect each floor to be the same height, this shrinking technique creates the illusion that the buildings are much taller. This design enhances immersion, allowing Disney to achieve a grand effect without the need to construct full-scale buildings.

By contrast, the American Adventure building in Walt Disney World’s Epcot is designed to appear smaller than it actually is. Although it stands five stories tall, it appears to be only two and a half stories high. This is achieved by incorporating exaggerated architectural features, such as oversized windows and doors, in the exterior. This design choice allows the structure to have the more diminutive appearance of real-life colonial architecture while providing more internal space for theaters, a gallery, and a restaurant.

To make objects appear very far away, size alone isn’t always enough. This is where “atmospheric perspective” comes in. This concept involves adjusting the colors of objects to mimic the way color changes as light travels through the air, influenced by water droplets and small particles in the atmosphere. Those factors cause colors to fade or change. 

In the case of Disneyland’s Sleeping Beauty’s castle, warm pink hues are used on the lower towers, while the top features a cooler tone by incorporating blue. This gradation helps the landmark appear much taller and more majestic.  

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“Utilidor” Tunnels

One of the secrets behind Disney’s signature magic is how effortlessly it keeps its behind-the-scenes operations hidden from guests. In fact, the guest-accessible areas of Walt Disney World’s Magic Kingdom are built on the second level of a massive structure. Beneath guests’ feet, on the actual ground level, is the “utilidor“— a portmanteau of “utility” and “corridor” — a sprawling tunnel system that quietly powers the park.

The utilidor system connects all corners of the park via 29 access points, allowing Disney’s “Cast Members” and supplies to move between areas without crossing paths with guests, preserving the immersiveness at all times. The tunnels also house essential utilities (sewer lines, electrical wiring, and plumbing) as well as staff-exclusive necessities such as dressing rooms, offices, breakrooms, and the Mouseketeeria dining facility.

While typically off-limits to the public, guests aged 16 and older can experience the utilidor by joining Disney’s Keys to the Kingdom Tour, a guided experience that allows visitors to discover this backstage area. 

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High-Speed Trash Tubes

Guests won’t encounter any trash pileups at Disney’s Magic Kingdom (the most-visited Disney park in the world) thanks to an advanced trash removal system. Every 15 minutes, this underground system of vacuum tubes transports waste to a trash compactor at an astonishing 60 miles per hour. That’s as fast as TRON Lightcycle Power Run, the fastest ride at the Magic Kingdom. 

However, individual trash cans themselves aren’t connected to this system. Instead, custodians empty the hundreds of bins spread across the park into one of 17 collection stations. The waste ends up in a trash compactor behind Splash Mountain, where it’s then removed from the park.

According to CBS News, when Walt Disney was designing his first park — Disneyland in Anaheim, California — he noted that if trash cans were more than 30 steps apart, people had a tendency to litter. He decided Disney’s trash cans had to be closer together than that, and since it’s Disney, they’re no ordinary waste receptacles. They’re specially designed to blend in with their surroundings: For example, the cans in Star Wars: Galaxy’s Edge feature space-themed motifs, while the bins next to the castle are adorned with princess-pink patterns.

Rachel Gresh
Writer

Rachel is a writer and period drama devotee who's probably hanging out at a local coffee shop somewhere in Washington, D.C.

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Whether chopped up in a salad, sliced onto a sandwich, or pulverized into pasta sauce, tomatoes are widely regarded as a delicious and nutritious treat. But in addition to their culinary versatility, these juicy red orbs possess a rich history that extends far beyond the kitchen. 

Tomatoes have been the subject of court cases, used as ammo in citywide food fights, and have even made their way into outer space. Here are seven mouthwatering facts about the humble yet mighty tomato.

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Heinz Tomato Ketchup Has a “Speed Limit”

Heinz is one of the biggest ketchup producers in the world, and its iconic glass bottles can be found in supermarkets and restaurants worldwide. The condiment itself actually has a “speed limit” — a maximum flow rate of .028 miles per hour set by the company as an indicator of the product’s thick consistency.   

Each batch of ketchup is tested in a device Heinz calls a “quantifier,” which measures how far the product flows over the course of 10 seconds. If the ketchup travels too fast, indicating it isn’t sufficiently thick or doesn’t have the ideal texture,, it’s not released to the public.

In 2021, Heinz partnered with Waze and Burger King as part of a marketing campaign to reward drivers stuck in traffic with a free Impossible Whopper. Anyone forced to travel at the measly rate of 0.028 mph due to traffic was given redemption details in the Waze app.

And in 2023, Heinz released the “Slowmaster 57” in conjunction with the Abu Dhabi Grand Prix. Playing off the idea of race cars speeding at hundreds of miles per hour, this specially designed mini racetrack ramp invited people to test out the famous slowness of Heinz ketchup for themselves.

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Tomatoes Originated in South America

Though many people associate tomatoes with Italian cuisine today, they were originally cultivated in the Andes region of South America, though there are competing theories regarding the fruit’s precise lineage. Some believe the 10,000 modern tomato varieties can be traced to a pea-sized fruit native to parts of northern Peru and southern Ecuador called Solanum pimpinellifolium — also known as “pimp” — which was cultivated some 7,000 years ago.

However, a 2020 study indicates the timeline should be pushed further back to 80,000 years ago, when cherry-sized tomatoes may have been grown in Ecuador. In either case, these smaller tomato plants migrated to Mesoamerica, which is where tomatoes were first domesticated an estimated 7,000 years ago. 

It wasn’t until European explorers came to the Americas that tomatoes were introduced to the European continent. Sixteenth-century Spanish explorers encountered what the Aztecs referred to as tomatl (“plump fruit”), and returned to Spain with the treat in tow. Tomatoes were introduced to Italy via Spain no later than 1544 — the date of the earliest known printed reference to tomatoes, from Italian physician Pietro Andrea Mattioli.

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Europeans Thought They Were Poisonous

When tomatoes first made their way to Europe, they weren’t exactly considered a culinary delicacy. In fact, they earned a frightening and unwarranted reputation for being toxic and were hence dubbed “poison apples.” 

It’s long been theorized that this unsavory reputation stems from reports of wealthy Europeans falling ill after eating tomatoes served on pewter plates, which contain lead. Given tomatoes are highly acidic, the acid would leach the lead from the plate, leaving the consumer with lead poisoning. 

However, author Joe Schwarcz argues in the Montreal Gazette that this oft-repeated lead theory is just a myth. Schwarcz claims the idea that tomatoes were poison likely stemmed from tomato plants being erroneously classified as deadly nightshades by uneducated herbalists. Tomato plants visually resemble the belladonna bush, whose fruits were known to be toxic, and so tomatoes were believed to be the same.

It was only around the late 1800s that European society began to view tomatoes as tasty, nontoxic treats. Tomatoes were normalized in part due to the 1880s invention of the modern pizza in Naples, Italy. This plus the 1897 debut of Campbell’s condensed tomato soup helped popularize tomatoes in the culinary world, and the fruit earned a far more favorable reputation.

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The Supreme Court Ruled Them To Be Vegetables 

In 1893, the U.S. Supreme Court heard the case Nix v. Hedden, which debated whether tomatoes should be classified as fruits or vegetables for taxation purposes. This all came to pass after the Tariff of 1883 took effect, which imposed a 10% tariff on any imported vegetables. Imported fruits, however, were deemed tax-free. 

Tomatoes are indeed fruits in a botanical sense, because they meet two important criteria: They contain seeds and they grow from flowering plants. But many people viewed tomatoes as vegetables based on the way they were cooked and eaten, including Edward Hedden — the tax collector for the Port of New York.

It’s unknown whether Hedden didn’t realize tomatoes were technically fruits or simply chose to ignore that fact, but in either case he imposed the 10% tariff on the food. Manhattan-based wholesaler John Nix & Co. found this out the hard way when it was taxed on a shipment of tomatoes from the Caribbean. Nix argued tomatoes should be taxed like the fruits they are and subsequently sued Hedden.

In 1893, the Supreme Court unanimously ruled in Hedden’s favor, claiming that despite technically being fruits, tomatoes were more commonly treated as veggies by the general public and should therefore be taxed as such. Justice Horace Gray wrote in his opinion, “Botanically speaking, tomatoes are the fruit of a vine … But in the common language of the people, whether sellers or consumers of provisions, [tomatoes] are vegetables.”

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Tomato Juice Is the Official State Drink of Ohio

Before 1965, no U.S. state had an official state drink. But that changed on October 6 of that year, when the Buckeye State adopted Senate Bill 92, which stated, “The canned, processed juice and pulp of the fruit of the herb Lycopersicon esculentum, commonly known as tomato juice, is hereby adopted as the official beverage of the state.” While other states have since declared official beverages of their own (with milk being the most popular choice) Ohio remains the only state to name tomato juice as its official beverage.

This choice paid homage to the state’s thriving tomato industry; at the time, Ohio was the second-largest producer of tomatoes in the nation behind California. It was also a native Ohioan named Alexander Livingston who helped popularize tomatoes nationwide. In 1870, Livingston — a horticulturist by trade — developed the “paragon,” the first commercially successful variety of tomato in the U.S., and his hometown of Reynoldsburg continues to host an annual tomato festival dedicated to his legacy.

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A Tomato Went Missing in the International Space Station

In March 2023, astronaut Frank Rubio harvested what’s considered to be the very first tomato grown in space. The fruit was grown as part of the eXposed Root On-Orbit Test System (XROOTS) — a test program to determine the feasibility of growing produce for astronauts to enjoy in space. 

Rubio grew the historic tomato on the International Space Station, though after harvesting, he subsequently misplaced the fruit. After 20 hours of searching, Rubio gave up and assumed the tomato had been lost forever. But that December, astronauts successfully recovered the lost tomato after eight long months of wondering where it could have gone. Though dehydrated, slightly squished, and mildly discolored, the fruit was in otherwise okay shape without any fungal growth.

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A 20,000-Person Tomato Fight Is Held Each Year in Spain

La Tomatina is an annual festival in which attendees pelt each other with tomatoes —  colloquially known as the “world’s biggest food fight.” The event occurs each year on the final Wednesday in August in the Spanish town of Buñol, located roughly 25 miles west of Valencia. 

While the town’s permanent population is just 9,000 people, as many as 50,000 revelers have participated in La Tomatina at its peak. The number of ticketed participants was capped at 20,000 in 2013, which is where it remains today.

The festival began in the 1940s, though it was temporarily banned in 1956 by the city council amid pressures from Francisco Franco’s dictatorial regime to disallow unauthorized celebrations. However, La Tomatina returned in 1957 in the form of a parodic “Burial of the Tomato” funeral procession, which instilled a deep sense of community in its participants. Due to mounting local pressure, the tradition was officially recognized as a city festival in 1959, with a more rigid organizational structure.

An estimated 330,000 pounds of tomatoes are hurled during the food fight each year, which are brought to the town by six loaded trucks. Organizers also make a point of limiting food waste by only using tomatoes that have been deemed unfit for consumption and would’ve otherwise been thrown out.

Bennett Kleinman
Staff Writer

Bennett Kleinman is a New York City-based staff writer for Inbox Studio, and previously contributed to television programs such as "Late Show With David Letterman" and "Impractical Jokers." Bennett is also a devoted New York Yankees and New Jersey Devils fan, and thinks plain seltzer is the best drink ever invented.