Heat Wave Shuts Top of Eiffel Tower as Europe Put on Red Alert
The top of the Eiffel Tower will be shut to visitors over the next two days, as temperatures in Paris climb as high as 41C (105.8F) on Tuesday. Red alerts have been issued for the French capital and 15 other departments due to the heat wave that's been baking the country since June 19.
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Yahoo
40 minutes ago
- Yahoo
Magic Johnson Enjoys His Vacation On $140 Million Yacht
Magic Johnson Enjoys His Vacation On $140 Million Yacht originally appeared on Fadeaway World. Magic Johnson is living the kind of summer most people can only dream about and he's doing it in grand, billionaire style. The NBA legend, Hall of Famer, and business tycoon has taken over the Mediterranean aboard the PHOENIX2, a $140 million superyacht so luxurious it caught the attention of Tom Brady, who couldn't resist commenting on Magic's Instagram post. With six weeks of luxury travel lined up alongside his wife Cookie and a roster of celebrity friends, Johnson is proving once again that his post-basketball life may be as legendary as his playing career. The PHOENIX2 yacht, rented by Magic for a reported $1.25 million per week, is more floating five-star resort than mere boat. Built by the famed Lürssen Yachts, it boasts seven cabins, a two-level main suite with panoramic ocean views, multiple pools, a full gym, wellness center, salon, cinema halls (both indoor and outdoor), and a jacuzzi-laced private terrace. The vessel can house 12 guests and includes 29 crew members, all dedicated to ensuring the ultimate luxury experience. Magic's six-week odyssey began in Antibes, France, and has so far taken him through Italy (Capri, Sicily, Portofino), Greece (Mykonos, Santorini, Oia, Kalami), Croatia, and Montenegro. Along the way, Johnson has dined at world-famous venues like the Four Seasons Hotel in Sicily made famous by The White Lotus and Da Paolino Ristorante in Capri, where he was joined by none other than Michael Jordan, Samuel L. Jackson, Judge Greg Mathis, and their spouses. Naturally, the yacht life includes extravagant celebrations. Magic and Cookie hosted a Greek-themed toga party with friends while sailing through the Ionian Islands, a moment he proudly shared online: 'We had a fun toga party on the yacht last night with our friends and the crew!' Later, they were joined by their children and grandchildren, turning the floating palace into a family affair. Despite the luxurious escape, Magic's business empire remains firmly intact. Worth an estimated $1.5 billion, Johnson's portfolio spans ownership stakes in the Los Angeles Dodgers (MLB), Washington Commanders (NFL), LA Sparks (WNBA), LAFC (MLS), and Washington Spirit (NWSL). He's also invested heavily in real estate, urban development, and healthcare, often with a focus on underserved communities. From an NBA career that earned him just under $40 million, a sum OG Anunoby will eclipse in a single season, Magic has transformed into a business mogul through vision, discipline, and savvy investments. His historic $25 million contract with the Lakers in the '80s, then the richest in sports, was just the beginning. Today, he's waving to fans from the top deck of a yacht that costs more per week than most Americans earn in years. As Magic and Cookie toast another sunset in the Mediterranean, one thing is clear: Magic Johnson is still showtime just with waves and wine instead of basketballs and buzzer-beaters. This story was originally reported by Fadeaway World on Jul 3, 2025, where it first appeared.
New York Times
2 hours ago
- New York Times
Clouds Are Cool, but Have You Ever Seen One Like This?
The dramatic mass moving ashore one afternoon in Portugal this week looked like something out of a movie: dozens of people who had gathered at a beach to escape an oppressive heat wave stared up at the sky as it inched toward them. Was an alien ship about to emerge? Should someone call Jeff Goldblum? But it was a cloud that stopped people in their track — a 'roll cloud,' to be specific, which more typically form from thunderstorms. In this case, the cloud formed at the intersection of the ocean and the land as a cool, moist air mass moving over the Atlantic Ocean collided with dry, hot air over southwestern Portugal, which, like much of Europe, has been sweltering in a weeklong heat wave. The roll cloud is created by a wave in the atmosphere that causes a rising and sinking motion over adjacent areas, allowing the clouds to form and appear to roll forward. You can see that below in an aerial image, where the crest and trough of the cloud are visible and resemble an ocean wave. Sean Waugh, a severe storms expert with the National Severe Storms Laboratory who typically encounters such clouds as thunderstorms move over the Plains in the United States, compared the clouds to what happens when a rock is dropped in a pond. The cloud is just the leading edge of a ripple in the atmosphere. While the cloud in Portugal occurred in the afternoon, it was most likely a 'morning glory,' a specific type of cloud often associated with roll clouds that more commonly occurs after sunrise in the Gulf of Carpentaria in Australia. This type of roll cloud can stretch many hundreds of miles long, which is why it was seen up and down much of the central coast of Portugal. The heat wave that has swept Europe this week has led to multiple deaths and helped fuel wildfires in Greece, Turkey and Portugal. High temperatures are expected to spread east in the coming days. Tracking Heat Across Europe See detailed maps of the latest temperature forecasts across Europe.
Yahoo
3 hours ago
- Yahoo
Astronaut Sophie Adenot and chef Anne-Sophie Pic to launch Michelin meals into space
Two Frenchwomen are set to give new meaning to the expression: "The sky's the limit". As announced by the European Space Agency, Sophie Adenot (who, next year, will fly to the International Space Station with her co-graduate from the class of 2022 Raphaël Liégeois) has worked with French chef Anne-Sophie Pic to develop the "bonus" dishes that she will take on board the ISS. No unappetising substitute at the bottom of the tube for this representative of the homeland of haute cuisine: as ESA points out, Sophie will be bringing a piece of French gastronomy into space with a special menu created with Anne-Sophie Pic, the world's most Michelin-starred chef. The dishes selected - "bonuses", not the full menu - are emblematic of French cuisine, but have been completely revisited, such as: Onion and pink berry soup with croutons au gratin Poultry with voatsiperifery pepper, tonka bean and creamy polenta with comté cheese Chocolate cream with cazette flower and coffee Anne-Sophie Pic, notes ESA, is one of the leading figures in haute cuisine, constantly pushing back the boundaries of taste and emotion with her daring creations and intuitive approach. Her three-star restaurant 'Pic', in Valence, France, won Tripadvisor's 'Best Restaurants' award in 2024. She was also named best female chef in the world in 2011 by the San Pellegrino World's 50 Best Restaurants Awards. 'Cooking for space is an exhilarating challenge, and it's a real honour to be part of this extraordinary adventure.' "It's a great challenge that Sophie Adenot has offered me and it's quite extraordinary", commented Anne-Sophie Pic, the three-Michelin-starred chef from Drôme, on ICI Drôme Ardèche on Thursday. When "last winter" the astronaut asked her to prepare festive dishes for the ISS, the chef "didn't hesitate for a single second to say yes". These bonus dishes account for 10% of astronauts' meals in space. "It's a bit of exceptional cuisine to give them courage", smiles Anne-Sophie Pic. Shellfish bisque, crème de foie gras esprit, onion soup with pink berries, braised beef effiloché, rice pudding and hazelnut and coffee chocolate cream: "The aim is to give them a taste of things they like". But to go into space, "these dishes are necessarily textured in a certain way", explains Anne-Sophie Pic. "It's classic cooking, but at the end, these dishes are restructured, blended and cooked thoroughly to remove any bacterial problems" and to make them "easy to eat". "It has to be fairly compact", but as the chef points out, it "can be extremely good and tasty". The food was packaged in partnership with Servair, a French company specialising in airline catering, using sterilisation in flexible sachets to preserve the taste qualities while guaranteeing very long storage at room temperature. Nothing suggested our paths would cross, yet we decided to work together to celebrate French gastronomy. Anne-Sophie is an exceptional professional and a true source of inspiration, and I am delighted to have her by my side in this adventure! Adenot, 42, a former helicopter test pilot, is due to carry out her first mission aboard the ISS in spring 2026. During a six-month mission called εpsilon, she will perform a variety of tasks, including European-initiated scientific experiments, medical research and station maintenance. Travelling at a speed of 28,800km/h at around 400km above the Earth, the ISS completes around 16 orbits around the planet each day, which can make it difficult to spread out breakfasts, lunches and dinners, notes The Guardian. Astronauts generally eat three meals a day, with a daily calorie intake of 2,500 calories as a rough guide. Because of the special requirements for food preservation and hygiene, feeding an astronaut can cost more than €20,000 a day. The food delivered aboard the International Space Station must be non-friable, light and have a shelf life of at least 24 months, according to the ESA. The bulk of the menus in space consist of canned or freeze-dried meals in plastic packaging that astronauts can select from a predefined list of options provided by the institutions. Fresh fruit and vegetables are a luxury and are only available when a spacecraft arrives with new supplies. Traditional gastronomy in space may not be the preserve of science fiction, continues The Guardian. Last April, ESA announced a project to assess the viability of producing laboratory-grown food in conditions of low gravity and high radiation, in orbit and on other planets. The team involved said the experiment was a first step towards developing a small pilot food production plant on board the ISS within two years, enabling future French astronauts to make 3D-printed bibs and laboratory-grown chips.
