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California Bars Restaurant Use of Trans Fats
By JENNIFER STEINHAUER - Published: July 26, 2008
Under a new law, the fats long linked to health problems must be excised from restaurants and retail baked goods

Recognizing the risks of alcohol: April is Alcohol Awareness Month

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The gathering brainstorm
It is unregulated, untested, more dangerous than its proponents would have you believe — and soon to become even more powerful. Mark Anslow reports on the inexorable march of Wi-Fi
Date:13/03/2008 - Author:Mark Anslow
In early summer of 1997, computer scientist and former Dutch military radar engineer Vic Hayes joined the end of a long line of scientists and smiled at the camera. The shutter clicked, celebrating the official launch of the first international Wi-Fi standard.
In early summer of 1997, computer scientist and former Dutch military radar engineer Vic Hayes joined the end of a long line of scientists and smiled at the camera. The shutter clicked, celebrating the official launch of the first international Wi-Fi standard.
Originally designed to connect together cash-registers at checkouts, the ambitious scientist made no secret of his desires for the new technology. ‘I see Wi-Fi being used for everything eventually,’ he was quoted as saying, but not even he could have predicted how widespread his invention would become.
By 2008, experts predict that there will be 53 million Wi-Fi enabled devices in Europe alone. One in every five UK adults already owns a Wi-Fi enabled laptop, and 80 per cent of secondary schools in the UK have installed the technology throughout their buildings. McDonald’s recently announced that free Wi- Fi facilities would be available in all its restaurants, and the growing ‘Mu-Fi’ initiative – where entire municipalities receive Wi-Fi coverage – has already made Norwich the UK’s first ‘Wi-Fi town’.