If you were in school, it is very possible you did watch it live:
"With Christa McAuliffe set to be the first teacher in space, NASA had arranged a satellite broadcast of the full mission into television sets in many schools, but the general public did not have access to this unless they were one of the then-few people with satellite dishes. What most people recall as a "live broadcast" was actually the taped replay broadcast soon after the event."
http://www.nbcnews.com/id/11031097/
Some brief searching ("cooking rice with seawater") indicates that at a minimum you can use seawater diluted with fresh water for cooking if your survival depends on it. Seawater is around 3.5% salt. For perspective, that is something on the order of a soup spoon of salt per soda can volume of water (12fl oz/355mL).
Undiluted seawater suitability seems to vary by food[1][2], my cursory search didn't provide any factual specifics for rice, oatmeal, and vegetables. Some comments indicate you can boil fish in straight seawater.
That's all without considering pollution and natural toxins from algae blooms. The sources I skimmed mentioned commercially sourced culinary "sea water", I would expect some amount of filtering and heat treatment.
The next worst is when there are only a handful of search results and the top one is a forum post with replies saying the answer is easily available, and the OP should have used Google first.
The remaining results being archives of that first one.
Varasano also rejects the "special water" claim. I think the historically poor quality of pizza in rural areas is due to the "trade secret" recipe factors (which Varasano identifies) not being widely shared.
I've been to small towns with a "House of Pizza" that made an awful flavorless and bready crust, and the locals loved it because they had no reference for anything better.
className is a small inconvenience when porting over an existing app to react (e.g. pasting in existing html), as is the requirement for style parameters to be objects. className is a quick find replace, but style is a more lengthy transpose process.
These are small frictions, but in the same way that every ounce/gram counts to a hiker, minimizing process frictions makes a big difference in productivity during times you already have a high cognitive load.
Consider Phlebas is one of the few books I have read more than once. The Culture series is unparalleled. Surface Detail is probably my pick for #1, as Consider Phlebas isn't really set within the Culture proper, so stands in its own category in a sense.
Apple could shrink the touchbar enough to have space for the esc key. They could have also included a single classic USB type A receptacle and kept the magsafe power connector... so who knows.
Agreed, "mayonnaise man" sounds like an internet legend in the making. To claim it is not beautiful without a link, but give such a fascinating description...
He is referring to traditional chaining of programs through STDOUT and STDIN. For example, a "program" that counts number of occurrences of foo in a file:
cat file.txt | grep "foo" | wc -w
"With Christa McAuliffe set to be the first teacher in space, NASA had arranged a satellite broadcast of the full mission into television sets in many schools, but the general public did not have access to this unless they were one of the then-few people with satellite dishes. What most people recall as a "live broadcast" was actually the taped replay broadcast soon after the event." http://www.nbcnews.com/id/11031097/