Original photo by ZUMA Press Inc/ Alamy Stock Photo

Each year, millions of readers pick up a copy of the Farmers’ Almanac or The Old Farmer’s Almanac hoping for a glimpse into the future — specifically, what the next year of weather might look like. These almanacs have become staples of rural Americana, sought out not only for their forecasts but also for their folksy wisdom. But how do they actually come up with their well-known weather predictions? Let’s dive in and find out.

Credit: Phil Slattery/ Denver Post via Getty Images

What Is an Almanac?

An almanac is, essentially, a calendar, usually containing information on tides, the weather, and when the sun and moon rise and set. They’ve been around in various forms since about the 12th century, when ancient Babylonian astronomers tracked and predicted planetary activity. 

Almanacs were especially handy in agrarian societies, helping farmers plan around the weather. In 1792, Robert B. Thomas founded The Old Farmer’s Almanac. The Farmers’ Almanac, a separate publication, was first released in 1818. While both include gardening advice, home remedies, astronomical events, recipes, and more, the guides are in fact competitors — and both claim to use time-tested secret methods for forecasting the weather for broad zones across the United States and Canada.

Credit: Bettmann via Getty Images

Their Methods Are Secret

The Old Farmer’s Almanac bases its weather forecasts on a formula originally devised by Thomas himself, using a combination of solar activity, climatology (the study of weather patterns), and meteorology (the study of the atmosphere). 

It also consults large, long-term weather patterns called teleconnections, the most famous of which are El Niño and La Niña, and looks for patterns in how weather has behaved under similar conditions over a 30-year average. The almanac’s formula, it says, has been refined to incorporate technology and modern science over the years, but has otherwise stayed true to Thomas’ original formulation. 

The Farmers’ Almanac, meanwhile, makes weather forecasts based on a formula originally developed in 1818 by founding editor David Young; it relies mainly on changes in the sun’s activity and the moon’s movement, along with tidal patterns and high-altitude winds near the equator. It also uses comparisons to past weather patterns. 

Sandi Duncan, an editor at the Farmers’ Almanac, says the forecast is prepared nearly a year ahead of time using a time-intensive manual process. While computers are used to type and organize the information, the core formula still relies heavily on human calculation and input. A mysterious forecaster known only by the pseudonym Caleb Weatherbee serves as the in-house weather prognosticator. His true identity, says the publication, is kept secret in order to protect the proprietary prediction formula. 

If this all sounds rather vague, that’s because it is. Both almanacs are tight-lipped about the specifics of their weather prediction systems; The Old Farmer’s Almanac has even claimed to keep their formula locked in a black box at the company’s Dublin, New Hampshire headquarters. Both The Old Farmer’s Almanac and the Farmers’ Almanac claim their predictions are accurate about 80% of the time. But most of us know even short-range weather forecasts can be unreliable, so is that success rate really possible?

Credit: Daniel Balakov/ iStock

How Almanacs Compare to Modern Meteorology

Almanacs certainly share something in common with modern meteorology — a desire to understand weather patterns and make that information useful for the general public. But a widely cited University of Illinois study estimated the two main almanacs’ accuracy at only about 50%. One reason for this is the vague, generalized nature of the predictions. Rather than precise data, the almanacs tend to offer broad descriptions such as “warm and dry,” “unsettled,” or “average rainfall.” Their forecasts also cover large and geographically diverse areas (such as the Great Lakes and the Midwest) together as one zone.

Modern meteorologists, by comparison, feed real-time data from satellites, ground radar, aircraft, and ocean buoys into complex computer models that simulate how the atmosphere will evolve and how heat, moisture, and pressure move across the planet. These models often develop much more accurate short-term predictions: The National Oceanic and Atmospheric Administration (NOAA) found that five-day forecasts made from its data produce accurate predictions about 90% of the time, and even seven-day forecasts were found to be accurate about 80% of the time.

Even the best forecasts, however, grow fuzzier beyond a week: According to the NOAA, 10-day forecasts are only right about half the time, as the atmosphere changes too much to accurately gather information that far ahead of time. The NOAA’s National Weather Service does produce 90-day seasonal outlooks but admits these are vague thanks to the atmosphere’s complexities.

The almanacs’ reliance on historical patterns may also mean a growing mismatch with reality: As climate change disrupts established trends and introduces unprecedented weather events that past data can’t account for, statistical models become increasingly unreliable. Today, this leaves the farmers’ almanacs somewhere between folklore and forecasting, and their value lies more in tradition than precision.

Nicole Villeneuve
Writer

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

Original photo by Dzmitry Skazau/ iStock

Our world is full of lexical quirks and misleading misnomers. Lead pencils, for example, have never contained lead, and yet we call them that anyway. Koala bears are not bears, Panama hats are not from Panama, and we park in driveways and drive on parkways. The culinary world is no exception when it comes to confusing names. Throughout history, foods have acquired names that, while now firmly entrenched in our vocabulary, are scientifically, botanically, or geographically inaccurate. Here, we take a look at seven notorious culinary misnomers. 

Credit: fcafotodigital/ iStock

Peanuts

Despite their name and undeniably nutty characteristics, peanuts are not nuts at all. They are, in fact, legumes, a family of plants that produce their fruit in a pod, and they have more in common with snow peas than actual nuts. In botanical terms, true nuts are strictly a particular type of dry fruit that has a single seed, a hard shell, and a protective husk. Peanuts, which grow in pods like other legumes, do not meet this botanical definition. 

Peanuts aren’t the only popular food guilty of wielding the “nut” label in spurious fashion. Technically speaking, both coconuts and walnuts are actually a type of fruit called a drupe, rather than being the nuts their names suggest them to be. 

Credit: Mariana Sandoval Camargo/ iStock

Strawberries

Strawberries quite clearly have the word “berry” in their name, but don’t let that fool you; they’re not berries in the botanical sense. Botanists call the strawberry a “false fruit,” or, if they want to sound clever, a pseudocarp (which sounds more like a fake fish, perhaps further  adding to the confusion). 

A strawberry is actually a multiple fruit that consists of many tiny individual fruits embedded in a fleshy receptacle. Those white specks on the outside, which we often think are seeds, are actually the true fruits called achenes, and each one surrounds a tiny seed.

Credit: krblokhin/ iStock

Sweetbreads

Ah, sweet bread! It sounds like something that would be lovely with a cup of coffee, right? Maybe, but not if we’re talking about sweetbreads — spelled as one word — which are neither sweet nor bread. They are, instead, something quite different: organ meats. More specifically, they’re the thymus or pancreas glands of a calf or lamb. 

That might not sound too appealing, but sweetbreads are often positively described as having a smooth texture with a mild and creamy flavor. They’ve also become more fashionable in recent years, appearing on the menus of many luxury restaurants — so if you want to be hip, try ordering this trendy offal. 

Credit: bagi1998/ iStock

Jerusalem Artichokes

The Jerusalem artichoke is one of the big fibbers of the culinary world. It represents a double misnomer, as it has nothing to do with Jerusalem and it isn’t even an artichoke. These knobby tubers are actually part of the sunflower family and are sometimes called sunchokes to avoid confusion. 

The reason these tubers bear the name “artichoke” is simple: They share a similar taste — a delicate, sweet flavor — to the globe-shaped vegetable. As for how “Jerusalem” became part of the name, one theory posits that, when the tuber was introduced into Europe from its native North America, it was given the Italian name “girasol,” meaning sunflower, which was corrupted by English-speakers to “Jerusalem,” and the name stuck. Another theory argues it may have earned the “Jerusalem” label thanks to the pilgrims, who ate the tubers while trying to establish a “new Jerusalem” in the New World. It’s hard to say whether either theory is correct, but one thing’s for certain — these root vegetables don’t come from Jerusalem.

Credit: li dekun/ iStock

Geoduck

Everything about geoduck is pretty strange. Pronounced “gooey-duck,” this undeniably phallic-looking shellfish has one of the most misleading names in the culinary world. Firstly, it’s not particularly gooey, being variously chewy or crunchy depending on the part of the creature and how it’s prepared. 

Secondly, and more importantly, it’s nothing close to a duck: It’s actually the world’s largest burrowing clam, native to the coastal waters of the eastern North Pacific Ocean. They can weigh up to 8 pounds and reach lengths of about 3.3 feet over an impressive lifespan that can exceed 165 years. It’s a bizarre clam with a suitably strange name, which evolved from the Nisqually Indian word gweduc, meaning “dig deep.” 

Credit: Basilios1/ iStock

Head Cheese

Head cheese isn’t a great name for a food; it sounds more like a bizarre medical issue or an insult than something someone would want to eat. It’s also a misnomer — or at least half of it is, as there’s no cheese involved. There is, however, plenty of “head.” 

Traditionally, head cheese is a type of jelly or aspic made of pig head parts including the ears and cheeks, which is then combined with spices and herbs. The misleading “cheese” label possibly derives from the meat mixture being poured into cheese molds to cool and form, or it may simply have developed because head cheese has been described as having a similar texture to some real cheeses. 

The confusing name perhaps explains why head cheese is sometimes instead referred to as “souse” or “brawn” — neither being particularly pretty words in their own right, but they’re at least a slight improvement in terms of accuracy. 

Credit: Fotopogledi/ iStock

Rocky Mountain Oysters 

To the unaware, Rocky Mountain oysters may sound delightful, like some kind of freshwater mollusk plucked from a pristine mountain stream. The reality is quite different.

These charmingly named “oysters” are in fact bull testicles, the consumption of which dates back to the rancher way of life and the expansion into the American and Canadian West. Rather than waste the testicles of their freshly castrated bulls, ranchers served them up battered and fried, often with a side of hot sauce. Rocky Mountain oysters are also known by a variety of other colorful names, including prairie oysters, Montana tendergroins, cowboy caviar, dusted nuts, and swinging beef.

Tony Dunnell
Writer

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

Credit: Original photo by HildaWeges/ iStock

Leonardo da Vinci was the archetypal Renaissance man, a quintessential polymath whose intellect, curiosity, and creativity encompassed numerous fields including art, engineering, architecture, and science. Born in 1452 not far from Florence, Italy, Leonardo first came to prominence as a painter and sculptor, and went on to create masterpieces such as “The Last Supper” and the “Mona Lisa.” He was also an inventor, and his notebooks were filled with intricate sketches and revolutionary designs that revealed a mind that was centuries ahead of its time. 

While the technological limitations of his day meant that many of Leonardo’s inventions remained conceptual rather than fully realized, his designs were far more than engineering flights of fancy. Leonardo’s concepts were carefully considered technological possibilities that drew on his incredible understanding of the principles of physics, engineering, aerodynamics, and even human anatomy.

His work deftly bridged the gap between artistic imagination and scientific methodology, often providing windows into the future — one the inventor could imagine but not yet create. Here are six of Leonardo’s most incredible inventions, from flying machines to robotic knights. 

Credit: Science & Society Picture Library via Getty Images 

Ornithopter Flying Machine 

Leonardo was fascinated by flight, and human flight in particular. In his notebooks, or codices, he produced more than 35,000 words and 500 sketches dealing with the nature of air, bird flight, and conceptual flying machines. Among them was the design for an ornithopter, a mechanical flying machine designed to stay in the air by the flapping of its wings in imitation of birds.

Leonardo’s sketches, which show a pilot-operated machine with flapping wings and complex mechanical joints, predate the modern understanding of aerodynamics by centuries. His fascination with flight led him to design other aerial contraptions, including an aerial screw (often considered a precursor to the modern helicopter) and a parachute built of wood and canvas.

Credit: DEA / G. CIGOLINI/ De Agostini via Getty Images

Self-Propelled Cart 

Not content with designing the precursors to modern flying machines, Leonardo also invented what can be seen as the ancestor of the modern automobile. His cart design was not only self-propelled, but also had a programmable steering mechanism and a system of gears and springs that could move independently — a remarkable piece of conceptual engineering for the time. In 2004, a team of scientists from the Museo Galileo in Florence built a working model based on Leonardo’s design, proving that it could work over distances of around 40 meters (roughly 130 feet).  

Credit: Endless Travel/ Alamy Stock Photo

Diving Suit

Long before scuba equipment was invented, Leonardo was designing diving suits with impressive detail. His notes include several drawings of different diving apparatuses, with the most comprehensive design featuring a leather suit, a face mask with goggles, an inflatable wineskin to enable sinking and floating, and two hollow breathing tubes that led from the diver’s mouth up to the surface of the water.

Leonardo created the diving suit with a military purpose in mind. At the time, he was living in Venice, a city surrounded by water and under threat from the Ottoman Empire. He envisioned the suit being used for underwater raids on the Ottoman fleet, with divers walking along riverbeds or seabeds to drill holes in the bottom of enemy ships. Such raids were never carried out, but when researchers for a BBC documentary built and tested the suit, they found that it could have worked as Leonardo planned. 

Credit: Print Collector/ Hulton Fine Art Collection via Getty Images 

Giant Crossbow

In his Codex Atlanticus, Leonardo drew a series of schematics for shooting weapons. The most impressive was his giant crossbow, which measured some 75 feet in length with arms that were 80 feet wide when fully opened. Through a complex system of gears, cranks, and tension mechanisms, the crossbow was designed to fire large stones or possibly flaming bombs rather than giant arrows.

It was meant to be a shock-and-awe weapon — a hugely intimidating armament that would deter enemies from ever attacking. The colossal crossbow was never built, but the design is nonetheless a showcase for Leonardo’s unique understanding of mechanical and structural engineering.

Credit: Hulton Archive/ Archive Photos via Getty Images 

Armored Vehicle

Another example of Leonardo’s military engineering was his design for an armored vehicle — often described as a prototype of the modern tank. Leonardo designed the armored car in the 1480s while under the patronage of Ludovico Sforza, Duke of Milan, one of Italy’s most powerful military leaders. In a letter to Sforza, he described how he would make “armored cars, totally unassailable, which will penetrate the ranks of the enemy with their artillery, and there is no company of soldiers so great that it can withstand them.”

The conical design of the tank was inspired by the shell of a turtle. Inside, eight people would turn cranks to drive the vehicle in any direction, while cannons projected out around the circumference of the vehicle, allowing it to fire in any direction. 

Credit: Photo by Erik Möller. Leonardo da Vinci. Mensch – Erfinder – Genie exhibit, Berlin 2005

Mechanical Knight

One of Leonardo’s strangest inventions was a humanoid mechanical knight. Designed in the late 15th century, it consisted of a medieval suit of armor with a set of gears and pulleys inside rigged to mimic human motion. The figure was capable of sitting up, moving its arms and legs, and opening and closing its jaw. Unlike most of Leonardo’s inventions, the robotic knight may have actually been built, most likely for entertaining guests at parties thrown by his wealthy patron.

In the 2000s, two separate attempts were made to re-create the mechanical knight, one by robotics expert Mark Rosheim and another by artist and Leonardo da Vinci aficionado Mario Taddei. Both followed the inventor’s sketches and instructions, and both attempts successfully brought the mechanical knight to life. 

Tony Dunnell
Writer

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

Original photo by mihailomilovanovic/ iStock

When we think about trademarks, it’s usually with regard to the logos and catchy slogans of our favorite brands, or maybe even iconic sounds such as the NBC chimes or the deep rumble of the THX logo. But trademarks extend beyond what we see and hear — they can even include what we smell. In fact, a specific scent can become so closely tied to a brand that it earns legal protection.

This may sound strange, since smells are invisible, hard to describe, and intensely subjective. But in the right circumstances, a scent can trigger memories, emotions, and brand loyalty just as powerfully, or even more so, than a logo or jingle. Companies that understand the emotional punch of scent are increasingly looking to protect their olfactory signatures, known as smell marks.

Getting a scent trademarked, however, is a rare and complicated feat. As of 2023, there were only 15 officially registered scent trademarks in the United States, for products ranging from dental wax to shoe polish. Compare that to the millions of visual logos and sound marks and you can start to see just how unusual and special this form of brand protection really is. Here’s a look at how it works, which companies have pulled it off, and why scent might be branding’s next big frontier.

Credit: B Christopher/ Alamy Stock Photo 

Trademarking a Scent Is an Uphill Battle

In the United States, trademarks are managed by the U.S. Patent and Trademark Office (USPTO), and the rules for scent trademarks are notoriously strict. First, the scent must be nonfunctional, which means the smell cannot be part of what makes the product useful. If a fragrance is an essential feature of the product — think the scent of a perfume or air freshener — it can’t be trademarked because it plays a fundamental role in the product’s usefulness.

Second, the scent has to be distinctive. It must trigger immediate brand recognition, much like seeing the Nike Swoosh or hearing Intel’s startup jingle. The average pleasant smell is not enough; it must be unique and unmistakably associated with one particular company.

Finally, the scent has to be describable in words. Applicants are required to submit a clear, detailed description of the smell they want to trademark. As anyone who’s ever tried to capture a scent in words can attest, this can prove to be incredibly difficult —  and describing this invisible experience in a way that satisfies legal standards is even more challenging. These hurdles mean most companies don’t even attempt to trademark their signature scents.

Credit: AJTFoto/ Alamy Stock Photo 

Smell Marks Can Help Cement a Brand’s Identity

The tiny handful of successful scent trademarks showcases the power of this type of brand affiliation. Hasbro’s Play-Doh is one of the most famous examples: The company trademarked the smell of its modeling compound, describing the scent as “a sweet, slightly musky, vanilla-like fragrance, with slight overtones of cherry, and the natural smell of a salted, wheat-based dough.” It’s an incredibly specific description, but anyone who’s played with Play-Doh can likely recall the scent instantly, demonstrating the strength of our olfactory memory.

Another case comes from Verizon Wireless, which trademarked a custom “flowery musk scent” used inside its stores. This smell is part of an intentional strategy to shape customer experience, adding an invisible but memorable layer to retail visits. The smell isn’t just pleasant — it quietly signals to your brain that you’re in a Verizon store before you even glance at a logo or phone display.

Perhaps one of the quirkiest smell marks comes from the world of bowling. Storm Products trademarked the scent of its bowling balls, producing models that smell like grape, cinnamon, and other unexpected aromas. It’s an unusual marketing tactic, but it works — bowlers can quickly associate the fruity smell with Storm’s high-performance gear.

Credit: AleksandarNakic/ iStock

Scent Is Tied to Memory — And Emotion

Our sense of smell is one of the most primal and emotional senses we have. It’s directly wired into the limbic system, the part of the brain that handles memory and emotional responses. A scent can instantly transport you back to your grandmother’s kitchen, a particular summer vacation, or your first car.

Brands understand how powerful our sense of smell can be. Scent can forge a deep, subconscious connection with consumers that can prove even more enduring than a visual symbol or catchy tune. Hotels pump signature scents into lobbies, elevators, and hallways to create a sense of relaxation and familiarity. Luxury car makers scent their showrooms subtly with leather and wood notes to enhance perceptions of craftsmanship and elegance. And amusement parks infuse the air with playful, nostalgic aromas — such as cotton candy or popcorn — to draw visitors deeper into the childlike magic of their world.

Credit: freemixer/ iStock

We All Smell Things Differently

Despite the benefits of smell in marketing a product or experience, trademarking a scent remains an elusive achievement. We all have a different “smellscape,” meaning each of us perceives smells differently. These differences have a range of causes, from our genetics, cultural backgrounds, or even what we’ve eaten recently. And since it can be difficult to describe the specifics of an aroma, our descriptions are often vague and subjective.

Even beyond the obstacles of our individual perceptions, brands must demonstrate that consumers have come to associate a particular smell with their goods and nothing else. This often requires expensive consumer studies and focused marketing efforts that drag on for years, sometimes decades. Play-Doh has been in business since 1956 — imprinting its unmistakable smell on the memories of multiple generations — but the iconic scent wasn’t officially trademarked until 2018.

While scent trademarks clearly remain difficult to attain, for brands willing to invest the time and money, the payoff — legal protection for one of the most enduring aspects of their identity — can be well worth all the hassle.

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 kampwit/ Adobe Stock

When someone says they’re an astronaut, a brain surgeon, or a fighter pilot, it’s hard not to be impressed. These jobs all have a wow factor — a level of mystique — that makes them instantly notable. Then, at another, stranger end of the employment spectrum, there are those jobs that raise eyebrows simply because they sound so odd; jobs in this category are so unusual that it’s hard to believe they exist at all. 

These seven occupations represent some of the most bizarre yet legitimate ways to earn a livelihood across the globe, from people paid to attend funerals to taste testers who sample dog food. 

Credit: Classic Image/ Alamy Stock Photo

Professional Mourner

The job of paid mourner is an ancient one. The profession is believed to have begun in China and the Middle East, and was known to exist in classical Egypt, Greece, and Rome. It’s also mentioned on more than one occasion in the Bible. And this peculiar profession has not died out. In China, professional mourners are celebrated for their kusang — which means “crying and shouting” — for which they can earn significant fees. And in Taiwan, career mourners such as Liu Jun-Lin have become famous for ostentatious emotional outpourings at funerals, where they sing, cry, and wail in equal measure. 

The profession isn’t limited to Asia. In Greece, professional mourners, known as moirologists, are paid to stand at gravesides, wailing and pulling their hair. Such services are also found in the U.K., where companies such as Rent A Mourner offer professional grievers for about $68 for two hours of crying.

Credit: Ali Çobanoğlu/ iStock

Snake Milker

Professional snake milkers are paid to extract venom from venomous snakes for use in medical research, antivenom production, and pharmaceutical development. But how, you may be thinking, do you milk a snake? Well, it’s not something you should try at home. Highly trained snake milkers draw out the toxic secretion by carefully grasping the snake behind its head, then encouraging it to bite down onto a collection vessel to inject its venom. They then collect the venom as it drips from the serpents’ fangs.

The liquid can be processed into a freeze-dried powder to be sold to research laboratories that develop drugs to treat everything from blood clots to heart attacks and high blood pressure — and, of course, to make antivenom to save people who are bitten by venomous snakes.

Credit: gemenacom/ iStock

Professional Line Stander

People tend to hate standing in line, especially when the queue is likely to last for hours. Perhaps inevitably, some entrepreneurial individuals have realized that they can make a living standing in line for other people. Whether it’s for a popular restaurant, concert tickets, or the release of the latest iPhone, professional line standers (also known as line sitters) are willing to wait — for a fee.

In the U.S., the trend started mainly on Craigslist and TaskRabbit, where individuals began offering their line-standing services. It grew from there, and now fully fledged line-standing companies have sprung up, such as Same Ole Line Dudes — calling itself “New York’s premier team of professional line sitters” — which charges a $50 minimum for two hours of waiting. 

Credit: dpa picture alliance/ Alamy Stock Photo

Golf Ball Diver

Water hazards at golf courses have created a unique occupational niche: professional golf ball diver. These underwater collectors agree on terms with golf course managers, with the course charging the diver a fee to plunder the ponds, lakes, and water traps scattered around the green. The divers then clean, refurbish, repackage, and resell the balls.

In the United States, at least 200 million golf balls are lost each year, many of which end up in the water, meaning hardworking golf ball divers can earn a pretty penny. On average, golf ball divers are reported to make between $50,000 to $100,000 a year. In 2015, one golf ball diver, Glenn Berger, claimed to have earned $15 million over 14 years of retrieving lost balls from golf courses all around Florida. 

Credit: Meeko Media/ iStock

Watching Paint Dry

We’ve all heard the expression “like watching paint dry” to describe something particularly boring or tedious. But for some people, watching paint dry is a fundamental part of their daily workplace activities. Take, for example, English research scientist Thomas Curwen, who works for the international paint company Dulux. His full-time job involves observing the changing colors and particles of paint as it dries, both on walls as well as under a microscope, at times magnified by as much as 25,000, revealing a whole new — and far more stimulating — side to drying paint.

Then there’s research and design technician Matthew Risbridger, who spends his workday watching paint dry at AquaTec Coatings in Wrexham, Wales. He looks for cracks, bubbles, or any other defects to ensure ideal outcomes for the paint, which is also subjected to infrared heaters, wind tunnels, and ovens to see how it reacts under different conditions. 

Credit: Wavebreakmedia/ iStock

Professional Sleeper

Being paid to sleep sounds like a dream job — both figuratively and literally. Professional sleepers do just that, to support a range of research areas. Clients may include hotels, bed and mattress manufacturers, sleep research facilities, and pharmaceutical companies. NASA and the European Space Agency have also put out calls for professional sleepers, offering $19,000 to anyone willing to stay in bed for at least two months, to research how the body changes in weightlessness. (Those participants had to endure muscle atrophy and other physical challenges, making the job not quite as pleasant as it sounds.) 

Credit: wmaster890/ iStock

Pet Food Taster

The global pet food market was valued at $130.8 billion in 2024. It’s big business, so getting ahead takes dedication and expertise. Enter professional pet food tasters, quality control specialists who evaluate pet food using their own senses — they smell it, taste it, and rate it. It may sound gross, but when pet food tasters are given a fresh can of cat or dog food to try, they don’t tend to scarf the whole thing down. They’re more likely to sample it without actually swallowing, which is enough to evaluate the food for consistency, smell, and flavor. Pet food tasting positions range from largely unskilled part-time roles (basic tasting) to professionally trained positions that involve thorough nutritional analysis.

Tony Dunnell
Writer

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

Original photo by bombuscreative/ iStock

Flowers are among the most diverse and abundant forms of life on Earth, with more than 350,000 known species and more yet to be discovered. The largest family of flowering plants, Asteraceae (better known as the daisy family), includes such garden staples as sunflowers, marigolds, chrysanthemums, and black-eyed Susans — blooms found in backyards around the world. 

But flowers aren’t merely ornamental. For centuries, they’ve played an essential role in human society — they’ve been used in food, medicine, rituals, fragrances, and cultural traditions. Flowers have taken root in our daily lives, often blending beauty with utility. But just when you think you’ve seen it all, these beautiful blooms still manage to surprise us. Here are six facts that just might wow even the most seasoned gardeners.

Credit: Duy Le Duc/ Pexels

Each Sunflower Is Made Up of Hundreds of Tiny Flowers

When you pick a sunflower, you aren’t just holding one flower — you’re actually holding hundreds of them. This is because a sunflower’s petals are actually “ray flowers,” tiny, individual flowers made up of one or several petals that form a ring around the sunflower’s center, giving the appearance of one flower. Depending on the species, a sunflower can have between 13 and 30 ray flowers. The petals of ray flowers measure between 1 to 2 inches long and give sunflowers their signature sunny color. 

Inside the ring of ray flowers is a dense cluster of tiny yellow “disc flowers” that come in a much larger quantity, ranging from 150 to upwards of 1,000 per stem. This means one sunflower comprises hundreds — or even more than 1,000 — tiny disc flowers, along with larger ray flowers. All of these miniature flowers function like full-size flowers to promote pollination. Behind the disc flowers are seeds, which give the center of some sunflower species their brown appearance.

Credit: ART Collection/ Alamy Stock Photo

Victorian England Went Wild for Orchids

Modern plant lovers can purchase an orchid whenever they’d like, but a few centuries ago, these flowers were much harder to come by. In Victorian-era England, poeple went wild for the exotic blooms in a craze dubbed “orchidelirium.” 

Price tags for orchids reached into the thousands as orchid hunters traveled to remote jungles to track down rare varieties for collectors to enjoy in their private greenhouses. According to the Smithsonian’s orchid specialist Tom Mirenda, orchids were considered “one-of-a-kind, true rarities,” a luxury reserved for royalty and the elite.

Fast-forward to today, and most orchids are now mass-produced using an inexpensive tissue culture technique. Growers clone orchids with ideal shapes, sizes, and colors, making it easy to produce flawless flowers at a fraction of what it cost in the past. As a result, orchids are among the most popular houseplants in the world, with the Moth orchid outselling even the iconic poinsettia. 

Credit: viperagp/ Adobe Stock

Some Spices Come From Flowers

While most spices come from roots, fruits, seeds, or stems, a few of the most prized seasonings actually come from flowers. This includes saffron, the world’s most expensive spice. Those delicate red threads are actually “stigmas” — the tiny stalks at the center of each bloom. The flower from which saffron originates, Crocus sativus, only produces three threads, which explains this spice’s steep price tag. To produce just 1 ounce of saffron requires a harvest of 1,000 flowers. Because of this, genuine saffron costs at least $10 per gram.

Cloves, one of the most popular and versatile spices, also come from flowers, specifically from the flower buds of the evergreen tree Syzygium aromaticum, native to Indonesia. These buds are harvested by hand after they turn a vibrant red and just before they open into a flower. They consist of a short stem and four unopened petals, which are laid out to dry until they take on their signature dark color and aromatic flavor. 

Credit: Maizal/ Adobe Stock

There’s a 12-Foot-Tall Flower — And It’s Really Smelly

The corpse flower isn’t just one of the tallest flowers in the world — it’s also one of the stinkiest. Officially known as Amorphophallus titanum, the aptly named flower emits a pungent odor — often compared to the smell of roadkill or rotting flesh — when it blooms. However, blooming is a rare occurrence that happens for just a few days every two or three years. This powerful odor also serves an important purpose: to attract pollinators. Insects such as flies and carrion beetles can pick up the flower’s stench from miles away, luring them to pollinate the plant. 

A blooming corpse flower is quite a sight. While the average healthy corpse flower grows to 8 or 9 feet tall in a greenhouse, in its native Indonesia, it can reach a whopping 12 feet in height due to the optimal growing conditions there. Its massive flower petals are often reddish or purplish in hue, with a gigantic yellow spadix (fleshy spike with clusters of tiny flowers) emerging from the center, lending it its otherworldly appearance and height.

Credit: Thai Liang Lim/ iStock

Some of Your Favorite Vegetables Are Actually Flower Buds

We often think of vegetables as the roots, stems, and leaves of their plants — and in many cases, this is true. Carrots and beets are roots, for example, while celery is a stem. However, a few vegetables are in fact flowers. Broccoli and cauliflower florets are actually made up of dozens of tightly packed, tiny flower buds that are harvested before they can bloom. If left to nature, these would bloom into clusters of white or yellow flowers. Similarly, artichokes grow brilliant purple flowers (which look much like thistle) if not harvested before bloom.

Capers, while not technically a vegetable, are a popular seasoning and garnish that also come from flower buds. These are the unopened buds of Capparis spinosa, a prickly bush native to the Mediterranean and Asia. Once harvested, the buds are dried and cured in salt or pickled in brine, giving them their unique, tangy flavor.

Credit: Engel73/ Adobe Stock

A Thousand-Year-Old Rose Bush Grows in Germany

The Rose of Hildesheim, otherwise known as the Thousand-Year Rose, is believed to be the oldest rose bush in the world. According to legend, it was planted in the early 800s when the first chapel was built on the site, though the chapel has undergone extensive renovations in the hundreds of years since then. While the bush’s exact age has been lost to history, documentation suggests it’s at least 700 years old. The bush, a Rosa canina, or “wild dog rose,” climbs a wall of the eponymous Hildesheim Cathedral in Lower Saxony, Germany, soaring 33 feet high and studded with pale pink blooms.

The bush has survived plenty of hardships, including a devastating World War II bombing in March 1945 that left the church and its surroundings in rubble. The rose bush seemed to have perished during the bombardment, with only a charred stump remaining. However, defying all odds, the bush sent out 25 new shoots later that spring. Within a few years, the resilient bush was again covered in delicate pink roses and it’s continued to bloom annually ever since.

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.

Original photo by New Africa/ Adobe Stock

Jigsaw puzzles originated as an educational tool in 18th-century England, but over time they evolved into an enduringly popular hobby that aids relaxation, instills a sense of accomplishment, and — according to some studies — may improve focus and spatial reasoning. Indeed, there’s something meditative about working on a jigsaw puzzle — even when you’re several hours deep and staring at a pile of seemingly identical pieces, wondering if you’ll ever finish. 

While there’s no one trick that will magically help you instantly identify each piece’s place, there are certain strategies puzzle pros swear by. From sorting systems to scanning techniques, here are a few tips to help everyone from the casual puzzler to the die-hard dissectologist (aka jigsaw puzzle enthusiasts) fit that oh-so-satisfying final piece into place faster.

Credit: illustrissima/ Adobe Stock

Start With the Right Setup

Before you get your pieces out, consider where you’re setting up. You of course want a flat surface that’s big enough to fit the size of the completed puzzle, but it’s also helpful to have enough room to spread out and see all the pieces as you go.

In Reader’s Digest, Alfonso Alvarez-Ossorio, the president of the World Jigsaw Puzzle Federation, recommends a white or light-colored work surface to help reflect light for a better view of the pieces’ details. In fact, professional competitions tend to use tables or mats with vinyl-plastic surfaces so the pieces can be moved around more easily. 

Good lighting is also essential. Avoid floor lamps that can cause shadows and hinder your ability to clearly see the pieces. Plenty of natural light is ideal, but a bright overhead light or table lamp are also helpful.

Credit: Willowpix/ iStock

Sort Strategically

Now that you’ve got your workspace, it’s time to get puzzling. After all the pieces are out of the box, turn them all face up. From there, one of the most commonly used strategies is to sort and assemble the edge (frame) pieces first — these are easier to spot thanks to their distinctive flat sides. 

Tammy McLeod is a competitive puzzler who holds the Guinness World Record for fastest time to complete the Guinness World Records Hasbro puzzle, assembling 250 pieces in just nine minutes and 58 seconds. While she doesn’t always opt to complete the outside frame first, she agrees that, in most cases, that’s usually the easiest way to start. 

McLeod told Slice of MIT that sorting, whether by edge, color, or other distinctive features such as patterns or letters, helps the puzzle come together faster. Don’t fret about having perfectly organized piles of pieces; think of it more like mise en place when you’re cooking: getting everything in place before you begin will help create a clearer path forward. 

Credit: Andrej/ Adobe Stock

Work in Sections 

With your outer edge done and the rest of your pieces in loosely arranged groups, you can start working on smaller sections of the puzzle’s middle. Some experts believe it’s easier to work from the outside of the frame in. Others, such as nine-time British Jigsaw Championships winner Sarah Mills, look for those previously sorted pieces with distinctive lettering, faces, colors, or patterns that can fit together. 

Once you’ve completed a small section, place it within the frame roughly where it will go in the completed puzzle; eventually, you’ll be able to connect these sections to the larger picture and keep working out from there. Be sure to also keep an eye out for changes in color gradients to more easily connect what can be trickier areas of the puzzle’s picture, such as the sky or the ground. 

Credit: DAVID/ Adobe Stock

Shape Matters

Colors and patterns aren’t the only things that matter: Each puzzle piece has little extensions and indentations, often called knobs (or tabs) and holes (or blanks). Speedy puzzlers learn to scan systematically, knowing they’re looking for a two-knobbed, two-holed piece with a bit of red on the edge, for instance, and filtering out everything else. The ability to see the puzzle as a whole and not just as individual pieces comes more easily to some than others, but with practice, you can train your eyes to take several factors into account at once. 

Credit: AnnaStills/ Adobe Stock

Take a Break

It may sound counterintuitive, but one trick to solving a jigsaw puzzle faster is to step away from it for a bit, especially if you’re stuck. Not only can a break rest your eyes and reset your brain, but it can also give you a fresh perspective. Jodi Jill, a professional puzzle maker and the founder of National Puzzle Day, told Reader’s Digest that shifting your focus can also help push you through tough spots. 

Rather than zeroing in on patterns or colors, try observing the grain. By tilting your head and looking at the pieces at an angle, you may be able to spot tiny lines or bumps; these reveal the direction of the grain of paper or wood fibers, which typically run in one direction. Aligning pieces along that grain may help you fit them together more easily.

Of course, jigsaw puzzles come in about as many varieties as there are people who do them. While not every strategy will work for everyone, these tips can help speed up your solving skills whether you’re tackling a 100-piece rectangular landscape or a 5,000-piece abstract design. And like any other skill, the more you practice, the better — and quicker — you’ll get.

Nicole Villeneuve
Writer

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

Original photo by Olivie Strauss/ Unsplash+

We tend to think of taste as something that simply happens on our tongues, but it’s a surprisingly complex experience. Much of what we perceive as taste is processed in the brain; our senses, habits, and even the utensils and dishes we use can all influence how we perceive taste. This means you don’t need to restock your pantry or overhaul your kitchen tools to boost your food’s flavor. With just a few simple adjustments, you can bring out the best in the foods you already love. Here are some simple tips that can help enhance the taste of your food.

Credit: philipimage/ iStock

Some Foods Taste Better at Room Temperature

Studies have found that temperature plays a surprisingly crucial role in how we perceive flavor. Some foods, for instance, really do taste better at room temperature, around 68 to 74 degrees Fahrenheit. 

The science behind the correlation between temperature and taste isn’t fully understood, but researchers do have some theories. Receptors such as TRPM5, a protein found in the taste buds, become more active at warmer temperatures — although if food gets too hot, the subsequent burning sensation may overwhelm taste.

Similarly, extremely cold temperatures may dull our perception of certain tastes and textures such as sweetness or creaminess. Ice cream, for instance, is just cold enough to be pleasantly sweet without freezing our taste buds, but when melted, it can become almost sickly sweet. 

Taste is also impacted by flavor compound concentrations (the amount of specific taste molecules present in a food or beverage), which part of the tongue is stimulated, and aromas, which are less potent in chilled foods.

Because of this, many foods taste best at room temperature. Cheese, especially soft varieties such as brie, should be at room temperature for best consistency and flavor, otherwise they can taste a bit bland. Cured meats, too, take on a richer flavor when their fat content is allowed to soften at room temperature. Of course, don’t forget to be mindful of food safety — the FDA doesn’t recommend letting perishable food sit out for more than two hours at a time.

Credit: hanohiki/ iStock

Cups and Cutlery Make a Difference

Unless you’re hosting a dinner party, you may not give much thought to what you’re eating with or drinking out of, but the cutlery and cups you use can impact how your meal tastes. But resist the urge to pull out the fancy old-fashioned silver flatware; silver can sometimes react with food and impart a mild metallic taste. In fact, the — ahem — gold standard for a pleasant eating experience is using utensils made of the very inert (aka chemically inactive) gold, but the tried and true stainless steel is also quite neutral. Both can ensure you’re tasting the best possible version of your meal — minus the taste of the tools you use to eat it.

And as it turns out, sticklers about using the proper wine glass are right: Glasses are carefully designed to enhance aroma and flavor. Red wine glasses usually have a larger, rounder bowl to allow more room for swirling and let in more air, which helps soften tannins — the naturally astringent compounds found in grape skins, seeds, and stems. This also releases more aroma, and as we know, aroma is closely tied to taste. On the other hand, white wines tend to have more delicate aromas, so the more narrow bowl helps preserve those while also keeping the temperature cooler, which is optimal for white wines. 

Credit: Maryam Sicard/ Unsplash

Variety Keeps Your Taste Buds on Their Toes

You may have noticed that when you’ve eaten enough to feel sufficiently full, you still crave a little something extra — often, something sweet. This is thanks to a phenomenon known as sensory-specific satiety. As we consume more of a particular dish, our response to that flavor diminishes, making that food less appealing. But this isn’t usually the case for a secondary flavor, which is why after you’ve had your fill of pasta, you may still be craving a slice of cake. 

One 2025 study suggests we crave the dopamine-driven reward response of sugary desserts, which hijacks our internal satiety indicators and overrides our fullness. Some researchers suggest this is an evolutionary adaptation, one that once ensured our ancestors ingested adequate calories and nutrients from different foods. It explains why even when a person tires of eating plain french fries, they may happily eat more if offered some ketchup to dip them in. This need for variety may also explain why many of us enjoy charcuterie boards and other such dishes that offer us a range of foods to pick and choose from.

Credit: pocketlight/ iStock

Let Leftovers Linger

You’re not imagining it — some foods really do taste better the next day. Dishes such as chillies, curries, and stews — ones rich in aromatics such as onion, garlic, or herbs — often develop deeper, richer flavors after sitting in the fridge overnight. That’s because cooling and reheating gives certain ingredients time to mingle. The chemical reactions that begin during the cooking process don’t just stop once the heat turns off; they slow down and evolve. As the food rests, flavors from the various spices, fats, and proteins continue to blend, often making for a more well-rounded flavor over time.

In meat-based dishes specifically, collagen continues to break down into flavor-holding gelatin that gets redistributed throughout the dish. When making rich, seasoned sauces, spices including black pepper, cloves, and nutmeg dissolve best in fats such as oil, cream, or coconut milk, so as their flavors continue to spread, the taste becomes more potent. 

Of course, not all foods improve as leftovers — dressed salad is better off finished or tossed before it wilts into mush, while mashed potatoes or other starchy foods, though not bad, undergo a process called retrogradation that causes the waters to separate and the food to dry out. It’s also important to remember that leftovers should only be kept for three to four days and frozen if they’re not finished by then.

Credit: Studio4/ iStock

Chew Slowly and Breathe Deeply

It’s a truth universally acknowledged that food just tastes better when we’re hungry. But as tempting as it is to eat as quickly as possible in that state, chewing slowly and breathing deeply will make the experience even more enjoyable. That’s because taste isn’t just about your tongue; it’s also about your nose. The aromas of food reach your nose best through what’s called retronasal olfaction — essentially, smelling from the inside out as you chew and breathe. As you exhale, the aromatic food molecules released when you chew are swept up to your nasal cavity where you can smell them. Eating and breathing too quickly or erratically means more of those flavorful particles are lost to the lungs instead of reaching your nose. 

Credit: shironagasukujira/ iStock

Less Can Be More

Less really can be more when it comes to taste. While those first few bites of a meal offer the most pleasure, as you continue eating, your taste buds can begin to adapt and the food can lose some of its appeal — a phenomenon known as “taste fatigue.” A study from Cornell University found that even a small portion of fan favorite snacks such as chips or sweets led to a significant drop in cravings 15 minutes after eating — the same as if a large portion had been consumed but without burning out your taste buds.

When given smaller portions, people tend to have a more mindful eating experience. Aside from aiding in digestion, small portions tend to make us eat more slowly and therefore focus more on the texture of the food, which is very helpful in augmenting taste. So if you’re going for maximum flavor, try starting small and really savoring every bite.

Nicole Villeneuve
Writer

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

Original photo by Jakob Berg/ iStock

Think about that piece of Tupperware you’ve owned since the 1970s, or that old T-shirt you bought at a rock concert 30 years ago — would you believe they could be worth a fortune to the right buyer? Niche resale markets exist for everything from vintage apparel to classic cookware and old electronics. Many people may be shocked to learn their grandmother’s cookie jar, for instance, may be a highly sought-after collectible with far more than just sentimental value. Keep reading to find out whether you own any of these 10 surprisingly valuable ordinary items. It’s quite possible you do!

Credit: nga Engele/ Alamy Stock Photo

Vintage T-Shirts

Vintage tees are among the most desirable secondhand items, especially if they’re tied to a popular musical act, major sporting event, or widely recognized brand. Shirts with logos of icons such as the Rolling Stones or the New York Yankees, for example, are bound to be hot sellers. Of course, as with any used item, condition is key, and shirts in pristine shape are more likely to net big bucks than clothes with holes or tears.

If you have any vintage tees sitting in your closet, it may be worth listing them on eBay, where used merch regularly sells for hundreds or even thousands of dollars. In fact, according to a Defunkd recap of the most expensive tees sold on eBay in 2024, a 1988 Harley-Davidson shirt sold for $13,500, while many other concert tees from various ’90s rock acts sold for several thousand apiece.

Credit: D. Hurst/ Alamy Stock Photo

While the cookies inside an old ceramic cookie jar may be rich in sugar, the jars themselves are often rich in value thanks to their nostalgic appeal. High-quality jars made in the early to mid-20th century often command hundreds of dollars on the secondary market.

For instance, eBay sales for a 1940s Hull Pottery Little Red Riding Hood jar regularly exceed $100, which is a fine payday for something that may otherwise be gathering dust. But there are also some exceedingly rare jars, such as an Alice in Wonderland model from the 1950s, which sold for a staggering $2,300 in March 2025.

As you can see, cookie jarvalues  vary widely, depending on several factors. Condition makes a difference, as superficial chips and cracks can negatively affect value. Additionally, popular characters (such as Alice and Little Red Riding Hood) are typically worth more than generic designs. And you should always examine the bottom of your jar for a maker’s mark, which can help determine the object’s authenticity and boost the overall price. As you would imagine, replicas or recreations of genuine vintage jars aren’t worth as much.

Credit: Science & Society Picture Library via Getty Images

Classic Cameras

Though not all vintage cameras are valuable, some brands often fetch a substantial amount on the resale market, especially models that are still in working condition. Cameras with old film rolls are particularly desirable, as you won’t find many modern cameras that still use film — which many photographers consider to be a superior quality than digital.

Leica is one particular brand to look out for. When it debuted in 1925, the Leica 1 was the first commercially available 35mm camera. This made Leica a particularly popular brand, as evidenced by its enduring value to this day. Take, for example, a Leica M2, which was manufactured from 1957 to 1967. Nowadays, an old Leica M2 model sells for as little as $5,000 in average condition and up to $12,500 in mint condition. If you think you may have a valuable camera of your own, head to CollectiBlend to check what it might be worth, or visit a local antique shop to find out more information.

Credit: Eran Menashri/ Unsplash

Vinyl Records

When it comes to vinyl records, many people mistake age for value. Just because a record was pressed in the 1950s doesn’t make it intrinsically valuable, especially if it was recorded by a less popular artist. However, some vinyl records can be worth a small fortune if they meet certain criteria, such as being a limited edition pressing from a major artist. 

As with all other antiques, condition is paramount. Vinyl collectors are willing to fork over more money if the record sounds good and the packaging contains all the original inserts — even better if you happen to have an album in its original shrinkwrap, as people will pay a premium for that pristine quality.

If you think you may have some valuable vinyl records, websites such as Discogs can help determine their resale value, or you can head to a local vinyl store to speak with someone more knowledgeable. You could luck into something extremely valuable, such as an original pressing of 1962’s Introducing… The Beatles, which once sold for $10,000

Credit: Karolina Grabowska/ Unsplash+

VHS Tapes

When was the last time you used a VHS tape? It’s probably been a while, but if you’ve kept your tapes stored in a secure, temperature-controlled location, you may be in luck. Despite the fact that VHS and VCR technology is effectively obsolete, some old tapes are sought after by collectors. This is especially true for Disney lovers, who are willing to pay $50 to $300 for old home releases that are still in decent condition.

If you happen to have a VHS tape still in its original shrinkwrap, you could be sitting on a small fortune. People are willing to pay a premium for unopened tapes and will shell out even more if the tape has been authenticated and graded by Certified Guaranty Company (CGC), one of the foremost VHS authenticators. Some examples of the most valuable VHS collectibles include an original Star Wars tape that sold for $114,000 in 2022 and a Back to the Future tape that fetched $75,000 the same year.

Credit: Susan sheldon/ Alamy Stock Photo

Old Sports Cards

The sports card industry is now thriving and can prove to be a profitable hobby; copies of LeBron James rookie cards, for example, can garner hundreds of thousands of dollars. But decades ago, collecting cards was a hobby common among children who would shell out a quarter for some baseball cards and a stick of bubblegum. And if you’re still holding on to any of those old cards, you may be pleasantly surprised to learn how much they’re worth in today’s booming market.

This is especially true if the card is in good condition (no tears or creases) and if it features the likeness of a sporting legend such as Johnny Unitas or Mickey Mantle. One 1952 Mantle rookie card once sold for an incredible $12.6 million

Trusted companies including Beckett or third-party sites such as SportsCardsPro are helpful resources for determining the value of these cards. Local card shows are also an excellent place to bring vintage cards, as interested vendors may be willing to offer you cash on the spot — just be sure to conduct some research first to avoid getting ripped off.

Credit: tacojim/ iStock

Fishing Gear

Old fishing rods, reels, and lures can be surprisingly desirable items, especially if they date to the middle of the 19th century. Take, for instance, one of the most valuable pieces of fishing gear ever sold: a “giant” Haskell minnow lure that was patented in 1859 and that fetched $101,200 at auction. Other vintage lures manufactured throughout the 20th century have also been known to fetch thousands at auction.

But your gear doesn’t have to be antique to be valuable, as newer pieces from more recent decades are also highly sought after. Modern lures and reels regularly sell on eBay for $10 to $20 and up, so selling those items in bulk can amount to a sizable payday. If you own 50 lures you’re looking to sell, for example, that’s potentially $1000 to the right buyer. You may even be lucky enough to own a Jack Charlton Titanium Fly Reel from 1995, which is estimated at a whopping $30,000 in value, as there were only 20 of this highly-sought after titanium model ever made.

Credit: ZUMA Press Inc/ Alamy Stock Photo

Scout Memorabilia

If you were a member of the Boy Scouts of America (now known as Scouting America) or the Girl Scouts of the U.S.A, your old vest and badges could be worth thousands. It can be difficult to part with these sentimental childhood memories, but if you can bear it, some devoted collectors may be willing to pay you handsomely — hundreds to thousands of dollars for the right badges.

Scout Patch Collectors is a helpful online resource where you can learn more about the value of your old scouting memorabilia. It also allows you to buy or sell memorabilia with Jason Spangler, a decades-long collector who claims to have paid as much as $15,000 to purchase peoples’ scouting collections in the past. If you’re extremely lucky, you may possess an exceedingly rare patch, such as the French scout patch from the 1947 World Scout Jamboree, which once sold for $71,000, making it the most expensive patch sold.

Credit: Portland Press Herald via Getty Images

Pyrex and Tupperware

Pyrex and Tupperware are two of the most widely recognizable kitchen brands from the 20th century, with Tupperware maintaining a widespread popularity even today. As noted by Martha Stewart, an original four-piece set of Pyrex can sell for as much as $65 — this can amount to several hundred dollars if sold in bulk, which is a great profit if you originally bought the Pyrex back in the 1950s for less than a dollar each. But the real value lies in certain especially coveted designs such as the 1956 Pink Daisy and 1983 Colonial Mist variants, which can sell for $100 to $500 per set, depending on the condition.

It’s also worth noting that people pay more for certain visually striking Pyrex designs, with some rarer models selling for more than $1,000 on eBay as of 2025. Original Tupperware sets may sell for a couple dozen dollars a bowl, which adds up quickly if sold in bulk. This 45-piece set of vintage Tupperware, for instance, sold on eBay for $299 in March 2025.

Credit: Susan Vineyard/ Alamy Stock Photo

Christmas Ornaments and Decor

Many families have a tradition of passing down ornaments from generation to generation, meaning a lot of modern Christmas trees are adorned with vintage ornaments originally created long ago. This is good news for anyone who’s kept those ornaments in quality condition, as old ceramic Christmas trees and vintage Hallmark ornaments from the 1970s are among the most in-demand holiday decorations today.

Looking at eBay sales, you’ll find older ceramic Atlantic Mold Christmas trees regularly net several hundred dollars per listing. Vintage Hallmark ornaments from the 1970s can also easily sell for $50 or $60 a pop. Rarer ones can even sell for hundreds apiece, especially if they come boxed in the original packaging. So if you’re hoping to make a few extra bucks for holiday gifts this year, selling off a vintage ornament or two could be the boon you’re looking for.

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.

Original photo by Lucie/ AdobeStock

Our taste in food — as with music, movies, and art — is highly subjective. One person may snack on carrots every day and another may detest the orange root vegetables — but neither opinion makes carrots definitively good or bad. But while most people would agree that the humble carrot is fairly inoffensive, other foods have earned a reputation for being highly polarizing. In the vast landscape of global cuisine, these controversial foods have found themselves in the curious position of being simultaneously beloved and despised, with seemingly very little middle ground. Here are seven foods that people tend to either love or hate. 

Credit: Magdalena Olszewska/ Unsplash

Cilantro

No other herb divides opinions quite like cilantro (known as coriander in the U.K. and some other English-speaking countries). For many people, the fresh, slightly citrusy herb is an essential ingredient, especially in Latin American, Indian, and Chinese dishes. Others despise cilantro, often suggesting it tastes like soap, a response that occurs in an estimated 3% to 21% of people. 

The dramatic difference in perception is based on genetics. As John Hayes, a sensory expert and professor of food science at Penn State, explained to Live Science, “Nobody knows exactly which genes are involved in cilantro preference,” but studies suggest a specific olfactory receptor gene, OR6A2, may be the culprit. Most cilantro haters share this particular gene, which gives them the capacity to identify the smell of the herb’s aldehyde chemicals — chemicals that are also found in many dyes, perfumes, detergents, and soaps.

Credit: icelandr/ iStock

Licorice

Licorice is the common name of Glycyrrhiza glabra, a flowering plant that grows in parts of Asia and Europe. The root of the licorice plant contains glycyrrhizin, a sweet, aromatic compound used as a flavoring agent in black licorice confectioneries as well as in alcoholic drinks such as sambuca, pastis, and absinthe. It’s also found in medicines such as NyQuil, which explains why some licorice haters argue it tastes like medicine. 

Unlike cilantro, no genetic explanations have yet been provided to explain some people’s aversion to licorice. But as Marcia Pelchat, an associate member of the Monell Chemical Senses Center in Philadelphia, told NBC News, “It’s not a learned like or dislike … it does seem to be something that people are born with.” Genetics, then, may well eventually be able to shed some light on why as many as 45% of Americans dislike black licorice.

Credit: victoriya89/ iStock

Blue Cheese

Few dairy products polarize the public as dramatically as blue cheese, with its characteristic blue or green veins of mold. People tend to either delight in the complex, sharp flavors of cheeses such as Roquefort, Gorgonzola, and Stilton, or find them quite revolting — the strong smell alone can often provoke disgust. 

Research suggests our brains are more reactive than our taste buds when it comes to our love or hatred for “stinky” cheeses. Researchers at the Université de Lyon found that in some people, the brain’s reward center displays aversion when confronted with strong cheeses. When asked to explain why they were disgusted by the cheese, six out of 10 respondents stated the odor and taste were enough to turn their stomachs. Fundamentally, this all has to do with the sensation of disgust — for some, the odor of decay some people sense in smelly cheeses is sufficient to provoke a disgusted response. 

What’s more, the region of the brain that fires up when hungry people see food remains inactive in some people when they see or smell strong cheeses. The researchers at Université de Lyon observed that the ventral pallidum — a structure within the brain’s basal ganglia and a core structure of the reward circuit — is deactivated in some cheese haters. This suggests those who are disgusted by cheese may not perceive it as “food” at all — at least on a subconscious level.  

Credit: Mario Spencer/ Pexels

Okra

Though it’s often thought of as a vegetable, okra is technically a fruit, and a highly divisive one at that. Native to Africa and used extensively in Indian, Middle Eastern, Caribbean and Southern U.S. cuisine, okra’s most controversial characteristic is its distinctive texture. 

When cooked, okra releases large amounts of mucilage, a gelatinous substance that makes the food useful as a thickener for broths and soups (gumbo being a prime example). For some people, okra’s slimy nature is a definite no-no, while others — especially those who have grown up with it — celebrate its distinctive mouthfeel and mild, grassy flavor. Okra is a good example of how texture, rather than flavor alone, can incite deeply divided opinions.

Credit: Newscast/ Universal Images Group via Getty Images

Marmite

Back in the late 19th century, a German scientist named Justus von Liebig discovered brewer’s yeast — traditionally used in the production of bread and beer — could be concentrated, bottled, and eaten. In 1902, the Marmite Food Company was founded to take advantage of this accidental discovery, using readily available yeast from the many breweries in the company’s hometown of Burton-on-Trent in England. 

Marmite became popular in the U.K. during World War I, and from there it evolved into something of a national culinary icon. Fans continue to spread it on buttered toast and have learned to incorporate it into everything from pasta dishes to brownies. But not everyone can tolerate the dark brown paste with its intensely salty, yeasty, and slightly bitter flavor profile. The makers of marmite even embraced the polarizing nature of their product, as evidenced by the marketing slogan, “You either love it or hate it.” 

Credit: alan_fisher/ iStock

Balut

Taste and texture are two of the main factors in why people have an aversion to particular foods. But the very concept of some foods, beyond their actual flavor or aroma, can also repel people. For example, take balut, a popular street food in parts of Southeast Asia, especially the Philippines. Balut is a fertilized duck egg containing a partially developed embryo, which is boiled and then eaten from the shell. 

That description alone is enough to prevent many people from giving it a fair shot. But balut has many fans who relish the combination of savory soup, meaty bird, and warm yolk, all handily served in the shell and often accompanied by salt and vinegar. Balut is a prime example of how food is cultural: To those who’ve grown up with it, balut is entirely acceptable, but to many Westerners the very idea is enough to turn stomachs. 

Credit: Vudhikul Ocharoen/ iStock

Durian

Durian is a large — sometimes soccer ball-sized — fruit with a thorn-covered husk that’s hugely popular in its native Southeast Asia, where it’s sometimes called the “king of fruits.” Fans point to the complex taste of its custard-like pulp, which Desiree Pardo Morales, founder and president of Tropical Fruit Box, described to Martha Stewart as “a mixture of vanilla, diced garlic with notes of pepper, and caramel mixed with whipped cream.”

Critics, however, focus primarily on its notorious odor — so obnoxious, powerful, and persistent that durian is banned in many hotels, airports, public transportation systems, and other enclosed public spaces across Southeast Asia. The smell is often likened to sewage or stale vomit. It’s safe to say, then, that durian is an acquired taste — if you’re brave enough to confront its stench.

Interesting Facts
Editorial

Interesting Facts writers have been seen in Popular Mechanics, Mental Floss, A+E Networks, and more. They’re fascinated by history, science, food, culture, and the world around them.