
Adam Roberts
Digital Editor at The Economist
The Digital Editor of @TheEconomist. London, after spells in Chicago, Paris, Delhi, Jo'burg. Author of India book and The Wonga Coup. Views own etc.
Articles
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3 weeks ago |
amateurgourmet.substack.com | Adam Roberts |Scott Simon
Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack.
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3 weeks ago |
scottsimonspeaks.substack.com | Scott Simon |Adam Roberts
Get more from Scott Simon in the Substack appAvailable for iOS and Android
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1 month ago |
gulfcoastnewsnow.com | Adam Roberts
The man who found a 3.81-carat diamond at Arkansas' Crater of Diamonds State Park last month initially thought it was a candy wrapper. David DeCook, of Minnesota, visits the park in Murfreesboro regularly, according to a news release from Arkansas State Parks. Related video above: Some of the largest diamonds ever found at Crater of DiamondsDeCook and his brother decided to search the area on Monday, April 21, the day after nearly an inch of rain fell. DeCook spotted something shiny.
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2 months ago |
aol.co.uk | Adam Roberts
Silvia Park’s debut novel is about people, robots and cyborgs: that is, humans enhanced or augmented with robotic technology. Ruijie is a schoolgirl afflicted with a degenerative disease: “affixed to her legs were battery-powered titanium braces; the latest model, customised circuitry to aid her ability to walk”. As the novel opens, Ruijie is in a robot junkyard, scavenging for spare parts and better legs. Here she meets a robot boy, Yoyo, discarded despite being a highly sophisticated model.
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2 months ago |
davidlebovitz.substack.com | Andrea Nguyen |Adam Roberts
“Who are these freezer people?” I used to ask myself. They’re the ones who would tell me they would freeze the 2 gallons (8L) of whey leftover from making cheese. They’re the people who have room in their freezer for turkey carcasses that they’re saving to make stock. Others put their summer bounty of tomato sauces in there, plus pesto, three-layer cakes, casserole dishes of lasagna and macaroni and cheese, pound cakes and assorted cookie doughs.
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