The universe is rife with mystery. Ambitious space missions, like the James Webb Space Telescope

A landlady has been accused of “outrageous” and “control freakish” behaviour for setting unusually harsh restrictions for prospective tenants. The homeowner used an estate agent to advertise her two “spacious, sun-drenched” apartments in Brooklyn, New York, which were valued at $4,500 (£3,580) and $5,750 (£4,490) per month. When you’re charging such eye-watering rates, you’d hope these flats – with “spectacular outdoor spaces” – would be pretty exceptional homes. And yet, for many interested parties, the dream was shattered when they spotted that the “wonderful vegan landlord” had one eye-catching house rule: “No meat/fish in the building." Sign up for our free Indy100 weekly newsletter Andrea Kelly, the agent managing the flat, explained to the New York Times (NYT) why the landlady had made such a strict stipulation. She told the paper that the apartments weren’t, technically, “vegetarian-only,” but added that “the owner lives in the building and doesn’t want the smell of cooking meat drifting upstairs.” To be fair, this means that tenants could enjoy the likes of sushi, ham sandwiches and even meaty takeaways without causing a scene. But woe betide anyone harbouring hopes of a Sunday roast or sausages barbecued in their “spectacular outdoor space”. The owner, Michal Arieh Lerer, refused to speak to a NYT reporter about her controversial regulation, but her ex-husband, who co-owns the building and is also vegan, admitted that they’d refused to rent their property out to keen carnivorous cooks since they bought it in 2007. “It’s not about discrimination,” ex-husband Motti Lerer insisted. “You have to fit into the building.” For anyone wondering whether this could legally be classed as discrimination, the answer is, perhaps surprisingly, no. New York’s Human Rights Law lists 14 characteristics that landlords must not consider when choosing a potential tenant. These include age, race, family status, and sexual orientation – there's no mention of dietary preferences. Lucas A. Ferrara, an adjunct professor at New York Law School told the NYT that an interested renter might be able to fight the meat ban if they could prove that they had a medical condition which required some sort of “reasonable accommodation” on the landlord’s part. Still, we’re not familiar with many illnesses whose sufferer needs to regularly fry steaks or grill fish as a matter of urgency. The original listing which caused such a stir was taken down from nextdoor.com on Friday, a day after it was posted. However, the apartments are still listed on the estate agent’s own site, although there’s no mention of the cooked veg-only policy. The listings do note: “Cats welcome on a case-by-case basis (only one, please).” We just hope those felines are happy to forgo mouse hunts or particularly pungent meal pouches, for their sake. Social media commentators have shared their horror at the meat-free rule, with a number suggesting Lerer "shouldn't be a landlord". One Facebook user wrote: "[She] can’t just tell people they can’t cook meat in a home they rent off [her]. It’s like telling a kid they can not play with toys." Another said: "Well I hope they/them enjoy paying the mortgage when they get no tenants." But a third suggested tenants should just find a way around the restrictions. "[Her] property, [her] rules," they pointed out, before adding: "If you lie to [her] and cook meat while [she] doesn't get to know then it's a win-win situation." Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

There was a lot to like in Tesla Inc.’s latest quarterly numbers. The carmaker delivered roughly 18,000 more

PUYALLUP, Wash.--(BUSINESS WIRE)--Sep 15, 2023--

Max Verstappen said it would be “terrible” to remain stuck on the same number of career wins as Lewis Hamilton’s car number following his crushing triumph at the Hungarian Grand Prix. The all-conquering Dutchman beat pole-sitter Hamilton to the opening bend at the Hungaroring before going on to lead every lap and claim his seventh successive win and 44th of his career. “Hopefully I don’t stay on 44 for too long,” joked Verstappen. “That would be terrible I need to get to 45 quickly.” The evidence of the season so far would suggest Verstappen’s wait will last only a week with Spa-Francorchamps the venue for the final round before the summer break of this most one-sided of campaigns. Indeed, Red Bull will head into next Sunday’s Belgian Grand Prix unbeaten from the opening 11 rounds of 22, setting a new record on Sunday with their 12th consecutive win. The perfect dozen includes the final round of last season in Abu Dhabi, eclipsing McLaren’s 11 in a row in 1988 when Ayrton Senna and Alain Prost were at the wheel. Hopefully I don’t stay on 44 for too long. That would be terrible I need to get to 45 quickly. Max Verstappen “Twelve wins in a row is just incredible,” added Verstappen, who is now 110 points clear at the summit of the world championship on his unstoppable march towards a hat-trick of titles. “What we’ve been doing for the last two years has been unbelievable. Hopefully we can keep this momentum going for a long time. We always want to do better but days like this are just perfect.” Verstappen, 25, crossed the line more than half-a-minute clear of runner-up Lando Norris to record his ninth win of the season and retain Red Bull’s chance of becoming the first team in F1 history to complete a perfect campaign. Red Bull team principal Christian Horner said: “As a young kid I remember watching Alain Prost and Ayrton Senna under the incredible leadership of Ron Dennis achieve that feat (11 wins in a row) and to think we have bettered that is something all the team in Budapest and back in Milton Keynes have worked so hard for and means so much. “Max is a driver totally at one with himself in the car and with total confidence and trust in the team. We are witnessing a sportsman at the top of his game and he is a joy to work with. “Max is a modest guy and he is uncomfortable with the plaudits he is given, but he deserves all the credit he is getting at the moment.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Hamilton rues poor form after Max Verstappen’s dominant win in Hungary I held my breath – Lewis Hamilton enjoys ‘extraordinary’ run to pole in Budapest Max Verstappen gives hope to rivals after coming 11th in Hungarian GP practice

As I sit in the dark of Screen 2 at Oxford’s Curzon cinema, a woman a few seats away from me does something I’ve not seen before: she orders pizza. Specifically, she orders £64.85 worth of pizzas and chips for her and her family. A few minutes later – after the film has started, in fact – the food is brought to her, as though she was sitting in any regular restaurant and not in a cinema. Eating at the pictures is becoming ever more sophisticated, with ushers bringing you food as fancy as sushi without you having to move a muscle. Is it getting a bit silly? It’s no secret that cinemas have endured a range of crises over the past few years, partly thanks to the rise of streaming and then the pandemic and even more streaming. Cinemas across the country have shut down and forecasters predict that screens won’t be as full as they were pre-Covid until 2025. Some of the cinemas that survived, like AMC, are saddled with billions of pounds worth of debt. Just showing people films may not cut it in this difficult new era. As they fight to survive, cinemas are having to up their game. They have to offer “experiences”. Christina Flourentzou, operations manager at Curzon, says they learned that customers wanted more food and drink with their film thanks to their feedback service, Feed It Back. This happened before Covid struck, she points out, but post-pandemic the company rolled their restaurants out on a bigger scale. “What we’re trying to do is elevate the guest experience,” she says. “For us it’s about giving the guest the best possible experience; so anything that they want, we can give them, essentially.” At my local Curzon this includes padron peppers, mushroom and truffle croquettes, and vegan hot dogs. What Curzon has discovered, according to Flourentzou, is that when at-seat food and drink service is offered, the spend per customer goes up – often by as much as £2 per person. There is a different mindset when ordering at your seat compared with ordering at the till: “You take your coat off, your hands are free, you look at a menu, suddenly someone comes to you and says, ‘What would you like?’ Your mentality changes.” On any new site Curzon will now endeavour to install tables at seats, in order to allow for this in-screen service. Eating entire meals in your cinema seat is becoming more and more popular but it isn’t a brand-new phenomenon. Studio Movie Grill, born in Texas but with sites in states including California, Florida and Georgia, has been offering at-seat food and drink since 2000. Tearlach Hutcheson, the company’s vice president for film, calls this kind of operation a “cinema eatery”. He agrees that it isn’t just the pandemic that has caused a shift in customer priorities; it’s been happening over the past 20 years as home entertainment systems have become increasingly more sophisticated and cinemas have had to compete. “I think that people are looking for a different experience when they go to the theatres,” he says. “We have to provide a more luxurious catering experience to the guest.” I think the immersion is only going to get more and more. I think that everyone is going to adapt because this is what people want. I don’t think the cinema is enough now ... I don’t think it’s ever going to go back to popcorn and drinks Amy Fernando, creator of Taste Film At Studio Movie Grill, food revenue is more than twice that of ticket sales, and its CEO says that business is better for the company than before the pandemic. In cinemas, profit margins have always been higher on food than on tickets – though these margins are far smaller for cooked food than for popcorn and Coke. The kitchen staff at Studio Movie Grill are often dishing out six meals per minute. A recent innovation was a kitchen printer that printed orders faster than ever before. Servers are allowed to bring food and drink to guests at any point (unlike Curzon, where, Flourentzou says, it should strictly happen during the adverts and trailers) but the bulk of orders are placed within the first 30 minutes of arrival. Studio Movie Grill could represent the future of the cinema-going experience: it might soon be completely normal to bundle the film-and-a-meal experience into one. What Hutcheson is confident about is that cinemas will become more of a “destination spot” in order to entice people to leave the comfort of their homes. Flourentzou doesn’t think I’m right to call it “panic” but it does seem like cinemas are urgently fighting to stay alive. One person who knows all about using food and cinema to create an experience is Amy Fernando, creator of Taste Film, an enterprise that shows films to customers while serving them food featured in those films. Watching Goodfellas in 2016, Fernando was inspired by the infamous shaving garlic scene to marry the two things she cared most about. Seven years later, she has swapped teaching for running the business full-time. “I think the beauty of coming to the cinema, or doing an experience like this, is sharing it with like-minded people,” she says. “Post-Covid there is something special in getting dressed up, going out, and sharing the experience with other people.” When I go to watch Taste Film’s version of Mrs Doubtfire, I agree. I didn’t think of the film as one featuring all that much food but at appropriate moments we are served a savoury birthday muffin; chilli salt and pepper chicken wings; a meringue martini; tiger prawn skewers with chips and salad; a pina colada; and a chilli and chocolate mousse. As Fernando says, the frisson of fun is largely to do with two communal experiences: everyone not just watching the film at the same time but eating the same food at the same time. This won’t be replicable in regular cinemas (a Taste Film ticket is £75, for example) but the company is going from strength to strength, partnering with the big streamers, and its growth is indicative of people’s updated expectations around film. “Guests want more,” says Fernando, “and younger people want more.” Ultimately, of course, it will be the quality of films that govern whether or not cinemas stay afloat. This summer has seen an unusual boom in quality and business, with Barbie and Oppenheimer proving critical darlings as well as excellent earners. But where the cinemas can’t control how good the films are, they can control the various offerings they provide around them. “I think the immersion is only going to get more and more,” says Fernando. “I think that everyone is going to adapt because this is what people want. I don’t think the cinema is enough now.” Hutcheson and Flourentzou agree. Hand in hand with this development, Hutcheson says, will be a resurgence in “purer cinematic experiences” – people wanting to experience cinema with as sophisticated a picture and sound experience as possible. He believes that it won’t be long before cinema eateries – at the moment confined to more modest theatres – will also enter the IMAX space. Look at the signs and it certainly seems as though it will be difficult to put the genie back in the bottle – which means cinemagoers may need to brace themselves for an exciting new range of smells. Fernando is probably right when she says: “I don’t think it’s ever going to go back to popcorn and drinks.” Read More Too gay, too weird, too pregnant: The most controversial Barbie dolls in history Doing things alone isn’t ‘self-love’ – we don’t need to make everything empowering Sizzling kitchen drama The Bear is spicing up the dating game for chefs ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil 30-minute summer recipes for all the family to enjoy

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