If the street above looks a little more colorful than the average road, it’s because the carpet has been rolled out for Semana Santa, or holy week leading up to Easter. The “carpets” are made from colored sawdust and flowers and illustrate the Stations of the Cross. There are many reasons to visit Copan in the western region of Honduras, but the procession that will march down this street on Good Friday morning (April 6 in 2012, if you want to start planning) is a big draw; arrive early to admire the “carpets”. Thanks to Flickr user
Adalberto H Vega for capturing them before they got trampled!
Last weekend, on Easter Sunday, San Franciscans took to the streets for the annual big wheel race. The BYOBW (Bring Your Own Big Wheel) race takes place annually on Easter at Potrero Hill in San Francisco. It is a hilariously splendid event. Full grown humans dress up as luchadors, superheros, chickens, and even Michael Jackson and take to the hill on a variety of wheeled contraptions, including the eponymous big wheel. This video is a collection of some of the epic fails and crashes from the 2011 race. For a gallery of the many strange entrants on their racing wheels, click here.
There’s been a shocking archaeological discovery in Israel. Nails from the Crucifixion of Jesus Christ have been found!
Well, no, probably not.
The claim comes from Israeli Canadian documentary filmmaker Simcha Jacobovici, the Washington Post reports. Jacobovici has done several documentaries on Christian subjects and came across an archaeological report from 1990 mentioning the discovery of nails in the tomb of a man named Caiaphas. For those who know their Bible, this is the same name as the Jewish high priest who plotted to arrest Jesus and then gave him to the Romans. The name is right, the date of the tomb is right, so the nails must be those from the Crucifixion, right?
The Post quotes Jacobovici as saying, “There’s a general scholarly consensus that the tomb where the nails were found likely belonged to Caiaphas. Nails at that time were a dime a dozen, but finding one in a tomb is exceedingly rare.”
Actually neither of these statements is true. The Post quotes an Israeli archaeologist as saying that the inscriptions in the tomb aren’t clear as to the occupant’s identity, and I myself have seen Roman nails turn up in tombs. They were pretty common objects, after all.
The timing of this announcement just before Easter and just before Jacobovici’s next documentary comes out (titled “Nails of the Cross” to air Wednesday on the History Channel), adds to the suspicion that Jacobovici is fooling either himself or us.
There’s also the question of why a Jewish high priest would take the nails of someone who he thought was a false prophet to the grave with him, or even how he got them in the first place since it was Jesus’ family and followers who removed Jesus from the Cross.
In the view of this former archaeologist, this story is more of the usual sensationalism masking as science that fills so much of the media. A bit like the spurious discovery of Caligula’s tomb.
Never fear. There are plenty are saints’ relics in Rome, including enough nails for a dozen Crucifixions. Gadling’s own David Farley has even written a book about the Holy Foreskin, which you can also visit in Italy. Actually there’s more than one relic claiming to be the Holy Foreskin, but that’s another story. . .
[Image of Roman nails courtesy user Takkk via Wikimedia Commons. These are not the same nails that came from the tomb mentioned in this article.]
Every year, many people visit Istanbul to shop in the historic Grand Bazaar to haggle over carpets, Turkish tea glasses, and souvenir t-shirts. But most locals do their shopping in Istanbul’s many malls, markets, high streets like Istiklal near Taksim Square and Bağdat on the Asian side, and neighborhoods such as posh Nişantaşı and funky Çukurcuma. This year, from March 18 to April 26, travelers can take advantage of the best of all worlds with the first Istanbul ShoppingFest, also celebrating the 550th birthday of the Grand Bazaar. For 40 days, shoppers can get special discounts and win prizes, shop late into the night (with bigger discounts after 10pm), and be entertained with performances and events. Each Saturday, one mall each on the European and Asian sides will stay open until 2am, and all malls will be open until 11pm daily during the fest. In addition to sale prices, foreign travelers can get tax back on purchases at various malls around the city and enter raffles with each 40 TL (about $25 USD) spent.
Already established in India, Singapore, and Dubai in usual sale seasons, Istanbul’s promotion will hold a special draw as discounts will apply to new season merchandise and take place over several major holidays including Easter, Passover, and Iranian Nowruz. With this festival, Turkey hopes to carry over some of the momentum from last year’s European Capital of Culture designation, and become the destination of choice for travelers from nearby countries such as Russia, Iran, Ukraine, Azerbaijan, Saudi Arabia, Greece, Rumania, Syria and Iraq.
Check out more details and events at www.istshopfest.com and follow their Facebook page and Twitter @istshopfest. See also the March issue of Time Out Istanbul in English for feature guides to the fest and the Grand Bazaar.
[Photo courtesy Flickr user antonystanley]
What constitutes “food” is relative, depending upon what part of the world you call home. In Asia, pretty much anything on no (snakes), two, four, six, or eight legs is up for grabs. Europe, however, has its own culinary oddities, as detailed below. Got maggots?
Hákarl: Fermented, dried Greenland or basking shark. This tasty treat is prepared by burying the beheaded and gutted shark in a shallow hole in the ground for six to 12 weeks. Unsurprisingly, the end result is considered noxious to pretty much everyone on the planet aside from Icelanders.
Smalahove: Boiled lamb’s head, traditionally served at Christmas. The brain is removed, and the head salted and dried before boiling. Because they’re the fattiest bits, the ear and eye are eaten first. More fun than a wishbone.
Sardinia (yes, it’s in Italy, but this one deserved its own listing)
Casu marzu: This sheep’s milk cheese has maggots added to it during ripening, because their digestive action creates an “advanced level” of fermentation (also known as “decomposition”). Some people prefer to eat the soupy results sans critters, while the stout of heart go for the whole package. Be forewarned: according to Wikipedia, irate maggots can propel themselves for distances up to six inches. Here’s fly in your eye.
Northern Sweden or Finland
Lappkok: This charmingly-named concoction consists of blodpalt–a dumpling made with reindeer blood and wheat or rye flour–served with reindeer bone marrow. Well, Santa’s herd had to retire sometime.
[Photo credit: Flickr user fjords]
Lutefisk: This dried whitefish treated with lye is beloved by Scandinavians and their American Midwestern ancestors (let’s just say it’s an acquired taste). It’s traditionally served with potatoes or other root vegetables, gravy or white sauce, and akvavit.
Haggis: Who doesn’t love a cooked sheep’s stomach stuffed with its lungs, heart, and liver, combined with oatmeal?
Nozki: Literally “cold feet,” this dish of jellied pig’s trotters isn’t as repulsive as it sounds. The meat is simmered with herbs and spices until falling off the bone, and set in gelatin. Think of how much fun this would be as a Jello shooter.
Salo: The cured fatback of pork is actually quite delicious, and similar to Italian lardo when seasoned. It’s chopped and used as a condiment, or eaten straight-up on bread. Plan your angioplasty accordingly.
Black (or blood) pudding: Technically a sausage, this mixture of animal blood (usually pork), spices, fat, and oatmeal or other grains is surprisingly good. It’s served uncooked, fried, grilled, or boiled. Sound bad? At least it’s not called Spotted Dick.
Stracotto d’asino: A northern Italian donkey stew, often served as a pasta sauce. Donkey and horse are eaten throughout Italy, but this particular dish is a specialty of Veneto, and Mantua, in Lombardy.
Tête de veau: You have to love that the venerable French culinary bible, Larousse Gastronomique, describes this dish of boiled calf’s head as, “a gelatinous variety of white offal.” Mmm. While there are many different preparations for the classical dish, it was traditionally served with cocks’ combs and kidneys, calves sweetbreads, and mushrooms.
P’tcha: A calves’ foot jelly enjoyed by Ashkenazi Jews throughout this part of Europe. It’s uh, high in protein.
Zungenwurst: This sausage is made of pork blood and rind; pickled ox tongue, and a grain filler, such as barley. It’s available dried, or can be browned in butter or bacon fat before eating. And bacon makes everything better.
Paardenrookvlees: Culinarily-speaking, the Dutch usually cop grief for their proclivity for pickled herring and eating mayonnaise on their french fries. That’s because most Americans don’t know this smoked horse meat is a popular sandwich filling. Trust me: Seabiscuit tastes pretty good.
Kokoretsi: Lamb or goat intestines wrapped around seasoned offal (lungs, hearts, sweetbreads, kidneys), threaded onto a skewer, and cooked on a spit. You know what’s good with grilled meat? Meat.