Today in History: Ryan White, teen whose battle with AIDS drew national attention, dies at 18
Today is Tuesday, April 8, the 98th day of 2025. There are 267 days left in the year.
Today in history:
On April 8, 1990, Ryan White, the teenager whose battle with AIDS drew national attention and led to greater understanding and de-stigmatization of those suffering from the disease, died in Indianapolis at age 18.
Also on this date:
In 1820, the Venus de Milo statue, likely dating to the 2nd century B.C.E., was discovered by a farmer on the Greek island of Milos.
In 1864, the U.S. Senate passed, 38-6, the 13th Amendment to the U.S. Constitution abolishing slavery. (The House of Representatives passed it in January 1865; the amendment was ratified and adopted in December 1865.)
In 1911, an explosion at the Banner Coal Mine in Littleton, Alabama, claimed the lives of 128 men, most of them convicts leased out from prisons.
In 1913, the 17th Amendment to the Constitution was ratified, providing for election of U.S. senators by state residents as opposed to state legislatures.
In 1962, Cuba announced that 1,200 Cuban exiles tried for their roles in the failed Bay of Pigs invasion were convicted of treason and sentenced to 30 years in prison.
In 1974, Hank Aaron of the Atlanta Braves hit his 715th career home run in a game against the Los Angeles Dodgers, breaking Babe Ruth's home run record that had stood since 1935.
In 1992, tennis great Arthur Ashe announced at a New York news conference that he had AIDS, having contracted HIV from a blood transfusion in 1983.
In 2010, President Barack Obama and Russian President Dmitry Medvedev signed the New START nuclear arms reduction treaty in Prague.
In 2020, a 76-day lockdown was lifted in the Chinese city of Wuhan, where the global COVID-19 pandemic began.
Today's Birthdays: Journalist Seymour Hersh is 88. Songwriter-producer Leon Huff is 83. Rock musician Steve Howe (Yes) is 78. Sports broadcaster Jim Lampley is 76. Sen. Ron Johnson, a Republican from Wisconsin, is 70. Author Barbara Kingsolver is 70. Actor John Schneider is 65. Guitarist Izzy Stradlin (Guns N' Roses) is 63. Singer Julian Lennon is 62. Actor Dean Norris is 62. Actor Robin Wright is 59. Actor Patricia Arquette is 57. Actor Taylor Kitsch is 44. Boxer Gennady Golovkin is 43. NFL wide receiver CeeDee Lamb is 26. Actor Skai Jackson is 23.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
5 hours ago
- Yahoo
As Jupiter enters Cancer, expect magic milk and healing waters
On June 9, Jupiter, our gas giant planet of luck, abundance, games of chance, and inclinations of excess, will set up his roulette wheel in the breast milk founts of Cancer for the first time in over a decade. The zodiac's good-timing, dice rolling, drunk uncle will remain in the sign of the crab until June 2026. With a gilded touch and a gouty toe, Jupiter expands all that he touches. In the feelings-forward, intuitive, and home-centric sign of Cancer, that expansion is found through healing, healthy boundaries, and fortified foundations. On a collective level, we will all benefit from the vulnerability, magic, and depth lent by Jupiter in Cancer. In Gemini, Jupiter is about the expansion of expression, while in Cancer, the power of plenty extends to reflection and tending to the wounded waters from which we came. Aiding and abetting our understanding of this transit is the brilliant astrologer and spiritual counselor Letao Wang. 'As Jupiter moves into Cancer, we are invited into a period of emotional growth, deepened connections, and collective care. When in Cancer — a sign ruled by the Moon and deeply tied to home, family, and emotional security — this transit encourages us to expand our hearts, heal old wounds, and build stronger foundations in both our personal and collective lives,' Wang told The Post. Jupiter enters Cancer on June 9 and will remain in the backwater of the crab until June 30, 2026. Jupiter is exalted in the sign of Cancer, meaning the planet can fully express its powers and prowess and in turn, its easier for we mortals to receive and access its boons and bounty. 'Jupiter's journey through Cancer will emphasize themes of compassion, protection, and humanitarian efforts. We may see increased focus on housing security, food accessibility, and support for families and children. Governments and organizations could prioritize policies that nurture communities, such as improved healthcare or social safety nets. Emotionally, the world may feel more inclined toward unity and empathy, with a collective desire to care for one another—especially those in vulnerable situations.' Wang shared that this transit also supports creative and domestic pursuits. 'Art, music, and storytelling that evoke nostalgia or emotional resonance will flourish, and many may feel drawn to reconnect with their roots, whether through family, tradition, or homeland.' Cancer is about nurturance and Jupiter is about amplification. In kind, this transit ehannces our ability to heal. According to Greek myth, after completing his arduous labors, the exhausted hero Hercules struck the earth with his club. In response, the ground gave was, fissuring and flooding into hot springs. Lowering himself into the water, Hercules was healed, his muscles soothed and his spirit restored. Jupiter in Cancer invokes a similar energy, a summons to transmute suffering into salve and heal ourselves through ourselves. A divine dive in. Surf's up, mothertruckers. Astrologer Reda Wigle researches and irreverently reports on planetary configurations and their effect on each zodiac sign. Her horoscopes integrate history, poetry, pop culture, and personal experience. To book a reading, visit her website.
Boston Globe
a day ago
- Boston Globe
Recipe: Fill your own wraps with Greek salad and tuck in delicious pan-seared halloumi
4. Lift the bottom edge of the wrap and fold it over the filling. Fold in the sides until they almost meet in the center. Roll the wrap away from you to form a package that contains the filling tightly. Cut it in half crosswise at an angle and transfer to a plate. Fill and fold the remaining wraps in the same way. 3. Working with one wrap at a time, spread 2 tablespoons of hummus on the bottom third in a line that is 3 inches from the bottom edge. Leave a gap of 2 inches on each side for folding inward later. With a slotted spoon, place about 1/2 cup of the salad on the hummus. Place 2 slices of halloumi on top. Add mint and parsley leaves. Sprinkle with extra sumac. 2. Wipe out the pan. Set it over medium heat. Heat each wrap for about 10 seconds, or until warm and pliable. 1. In a large nonstick skillet over medium heat, heat the oil. Add the halloumi slices and cook for 2 to 4 minutes, turning once, or until they are golden. Remove the pan from the heat. 1. In a bowl large enough to hold all the salad ingredients, whisk the vinegar, a generous pinch each of salt and pepper, and sumac. Slowly whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like. Wraps are common at almost every lunch counter, but you'll embark on a whole new flavor adventure when you create your own at home. This wrap, inside lavash or large flour tortillas, holds creamy hummus, a Greek salad, and golden halloumi cheese. Halloumi is a semi-hard, salty, and tangy cheese originally made in Cyprus from sheep's milk, now made all over the Eastern Mediterranean with sheep, cow, and goat's milk. Because it has a high melting point, halloumi can be fried or grilled until it turns brown and crispy on the outside, soft and creamy in the middle. Sheer magic! In this wrap, pair it with your favorite homemade or store-bought hummus and a salad of cucumbers, tomatoes, olives, and sumac. You can find ground sumac, made from the dried berries of the sumac plant, in most Middle Eastern grocery stores. The deep red powder is packed with a tart, lemony flavor, worth buying to use later in rubs or marinades or sprinkling on salads. Add fresh oregano, mint, and parsley and you have a party of tastes and textures wrapped up in a handy package. Serves 4 Wraps are common at almost every lunch counter, but you'll embark on a whole new flavor adventure when you create your own at home. This wrap, inside lavash or large flour tortillas, holds creamy hummus, a Greek salad, and golden halloumi cheese. Halloumi is a semi-hard, salty, and tangy cheese originally made in Cyprus from sheep's milk, now made all over the Eastern Mediterranean with sheep, cow, and goat's milk. Because it has a high melting point, halloumi can be fried or grilled until it turns brown and crispy on the outside, soft and creamy in the middle. Sheer magic! In this wrap, pair it with your favorite homemade or store-bought hummus and a salad of cucumbers, tomatoes, olives, and sumac. You can find ground sumac, made from the dried berries of the sumac plant, in most Middle Eastern grocery stores. The deep red powder is packed with a tart, lemony flavor, worth buying to use later in rubs or marinades or sprinkling on salads. Add fresh oregano, mint, and parsley and you have a party of tastes and textures wrapped up in a handy package. SALAD 2 tablespoons sherry vinegar or red wine vinegar Salt and pepper, to taste ½ teaspoon ground sumac 3 tablespoons olive oil 2 small cucumbers, cut into 1/2-inch pieces 6 ounces cherry tomatoes, halved (about 1/2 pint) ¼ small red onion, thinly sliced ¼ cup pitted Kalamata olives, halved if large 2 tablespoons chopped fresh oregano 1. In a bowl large enough to hold all the salad ingredients, whisk the vinegar, a generous pinch each of salt and pepper, and sumac. Slowly whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like. 2. Fold in the cucumbers, cherry tomatoes, onion, olives, and oregano. WRAPS 2 tablespoons olive oil 1 package (8 ounces) halloumi, cut into 8 slices and patted dry if wet 4 round lavash wraps (10 inches to 12 inches) or burrito-size flour tortillas 1 cup hummus ½ bunch fresh mint, leaves removed ½ bunch flat-leaf parsley, leaves removed Extra sumac (for sprinkling) 1. In a large nonstick skillet over medium heat, heat the oil. Add the halloumi slices and cook for 2 to 4 minutes, turning once, or until they are golden. Remove the pan from the heat. 2. Wipe out the pan. Set it over medium heat. Heat each wrap for about 10 seconds, or until warm and pliable. 3. Working with one wrap at a time, spread 2 tablespoons of hummus on the bottom third in a line that is 3 inches from the bottom edge. Leave a gap of 2 inches on each side for folding inward later. With a slotted spoon, place about 1/2 cup of the salad on the hummus. Place 2 slices of halloumi on top. Add mint and parsley leaves. Sprinkle with extra sumac.
Chicago Tribune
3 days ago
- Chicago Tribune
Chicago fire: Flaming saganaki sparks interest worldwide decades after its Greektown origin
Last winter, at Chicago's Greek Islands (200 S. Halsted St.), our Greektown dinner started with a bang — more accurately, a whoosh. A server carried a small black pan of blazing cheese to the table as startled diners burst into applause for what is the Windy City's notoriously combustible appetizer: flaming saganaki. In Chicago, the dish is a ritual. It's dramatic, it's delicious, and — let's be honest — it's also a little absurd in the best possible way. The word saganaki comes from sagani, a small, two-handled Greek pan. In Greece, the dish is straightforward: firm, dry cheeses such as kasseri, feta or halloumi are pan-fried until golden. No fire. No flair. Just cheese doing what cheese does best, served with crusty bread. In Chicago, we lightly coat the square or triangular cut of cheese in flour and fry it in a little olive oil until crisp and golden. Then we flip it once, warm it through, splash it with brandy (usually ouzo or Metaxa), light it up, and before setting it on the table, flamboyantly extinguish the flames with a lemon squeeze and a hearty shout of 'Opa!' That word — part cheer, part celebration, part call to 'let's dance!' — adds the perfect exclamation point. So, where did this fiery tradition begin? Depends on whom you ask. Chris Liakouras of the now-shuttered Parthenon restaurant claimed in a 1979 Tribune interview that he invented flaming saganaki in 1968. He described sitting at a table with three friends when the idea for a new menu item was born. 'Why don't you try flaming the cheese?' one of the ladies suggested. And just like that, an appetizer exploded into legend. But Petros Kogeones of Diana's, another Greektown fixture, had a different story. In 1991, he told the Tribune that he and his brother were flambéing cheese as far back as the early 1960s. According to Kogeones, they'd set up tables outside their family grocery, splash brandy on sizzling cheese, light it all on fire, and shout 'Opa!' Eventually, perhaps to stake his claim, Kogeones even renamed the restaurant Diana's Opa. Regardless of who struck the first match to brandy-doused cheese, one thing is clear: Flaming saganaki was a hit. And honestly, when we're traveling and we order saganaki, we're always a little disappointed when it doesn't arrive in a ball of fire. There is, however, increasingly little chance of being served saganaki sans flames, at least in the U.S.: Restaurants from Brooklyn to Malibu are figuring out that brandy and a match might be the not-so-secret ingredients to serving a lot of the crowd-pleasing saganaki. 'The flames were a smart marketing idea,' says Louie Alexakis, owner of the Avli restaurants in Chicago. 'In the 1950s and '60s, a lot of Greek restaurant workers in Chicago had fine dining backgrounds. They saw the wow factor of tableside flambé — things like crepes Suzette or bananas Foster. Flaming cheese was the next step.' Alexakis still flames saganaki at Avli, but also offers a more modern take: saganaki served with spiced fig chutney — still delicious, and less likely to set off the sprinklers. Not everyone is on board with this fiery New World opener to a traditional Greek dinner in Chicagoland. Ted Maglaris, founder of Mana in LaGrange (88 LaGrange Road), said, 'We chose not to flame our pan-fried saganaki but rather to honor the traditional Greek preparation, inspired by recipes from mothers in Greece, which is the inspiration for our restaurant's name, Mana. Flaming saganaki is a relatively recent tradition that began in Chicago, not in Greece. Our goal is to provide an authentic Greek experience, staying true to how saganaki is traditionally enjoyed in Greece.' Flashback: Memories of when Greektown was 'a mile long and 24 hours'With the current eagerness to sample 'authentic' preparations of Greek, Italian, Mexican and other traditional national foods, it's understandable that some restaurants might prefer to serve saganaki the way their mothers and grandmothers did, no matches or accelerants required. Other restaurants may be toning down the theatrics for safety reasons — turns out, flaming cheese and crowded dining rooms make for a risky combination. Somewhat surprisingly, flaming saganaki is now also catching on in Greece, especially in tourist-heavy restaurants, such as the Athens Yacht Club. Though such fiery presentations of cheese are not common in Greece, some travelers have come to expect saganaki to be flaming. And who can blame them? There's something undeniably fun about turning a simple cheese dish into a full-blown pyrotechnic display. Flaming saganaki isn't just food — it's dinner, entertainment, and a tiny adrenaline rush all in one.
