James' World 2

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The good news is that you don’t have to worry too much about a learning curve after that. “It’s not as dramatic as I thought it would be,” says Dan Zuccarello, executive food editor for cookbooks at America’s Test Kitchen, which recently released “Cooking With Plant-Based Meat.”

That’s one of the main goals for brands such as Impossible Foods, says Laura Kliman, the company’s director of new product development. “We’re trying to replicate the entire sensory and meat-eating experience,” and that includes how the items cook, she says.

Although cooks who are well-versed in grilling traditional meat will find plant-based options pretty similar, there are a few things to keep in mind to make the transition as easy as possible.

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(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)

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Ohni Lisle

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“From research, we know that as a bilingual or multilingual, whenever you’re speaking, both languages or all the languages that you know are activated,” says Mathieu Declerck, a senior research fellow at the Vrije Universiteit in Brussels. “For example, when you want to say ‘dog’ as a French-English bilingual, not just ‘dog’ is activated, but also its translation equivalent, so ‘chien’ is also activated.”

As such, the speaker needs to have some sort of language control process. If you think about it, the ability of bilingual and multilingual speakers to separate the languages they have learned is remarkable. How they do this is commonly explained through the concept of inhibition – a suppression of the non-relevant languages. When a bilingual volunteer is asked to name a color shown on a screen in one language and then the next colour in their other language, it is possible to measure spikes in electrical activity in parts of the brain that deal with language and attentional awareness.

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The United Kingdom’s Meteorological Office declared its first-ever “red warning” for exceptional heat over the weekend. Meanwhile, the UK Health Security Agency raised its heat alert level to 4, triggering a national emergency. And on Tuesday, the UK broke its national record for the highest temperature ever recorded: 39.1 degrees Celsius, or 102.4 degrees Fahrenheit. Forecasters warn the numbers could climb higher.

“In this country, we’re used to treating a hot spell as a chance to go and play in the sun,” said Penny Endersby, chief executive of the Met Office, in a statement. “This is not that sort of weather.” The heat in the UK has disrupted trains and flights. Hospitals are bracing for an influx of heat-related casualties, and Covid-19 cases are rising as well.

Across the channel, France broke more than 100 all-time heat records across the country in the past week. But just as energy demand is spiking with people desperate to cool off, the high temperatures have forced France to cut down its nuclear power output since the rivers used to cool the power plants have become too hot. Much of Europe is already dealing with a spike in energy prices after Russia’s invasion of Ukraine led countries to reduce their use of Russian oil and gas.

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A woman shelters herself from the sun and sweltering heat with an umbrella in Madrid, Spain, on July 18.Manu Fernandez/AP

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Once again, Covid-19 seems to be everywhere. If you feel caught off-guard, you aren’t alone.

After the Omicron tidal wave washed over the United States in January and the smaller rise in cases in the spring caused by the BA.2 subvariant, it might have seemed like the coronavirus could be ignored for a while. After all, the US Centers for Disease Control and Prevention estimated in December that nearly all Americans had been vaccinated or have antibodies from a past infection. Surely all that immunity bought some breathing room.

But suddenly, many people who had recovered from Covid-19 as recently as March or April found themselves exhausted, coughing and staring at two red lines on a rapid test. How could this be happening again – and so soon?

The culprit this time is yet another Omicron offshoot, BA.5. It has three key mutations in its spike protein that make it both better at infecting our cells and more adept at slipping past our immune defenses.

In just over two months, BA.5 outcompeted its predecessors to become the dominant cause of Covid-19 in the United States. Last week, this subvariant caused almost 2 out of every 3 new Covid-19 infections in this country, according to the latest data from the CDC.

Lab studies of antibodies from the blood of people who’ve been vaccinated or recovered from recent Covid-19 infections have looked at how well they stand up to BA.5, and this subvariant can outmaneuver them. So people who’ve had Covid as recently as winter or even spring may again be vulnerable to the virus.

“We do not know about the clinical severity of BA.4 and BA.5 in comparison to our other Omicron subvariants,” CDC Director Dr. Rochelle Walensky said at a White House Covid-19 Response Team briefing Tuesday. “But we do know it to be more transmissible and more immune-evading. People with prior infection, even with BA.1 and BA.2, are likely still at risk for BA.4 or BA.5.”

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