DJI Goggles Will Let Users Control Their Drones With Head Movements

If you’ve ever flown a drone or seen someone fly a drone, one of the ways to control the drone especially if it’s too far for you to see it clearly is to rely on the controller’s screen, which in some cases might be a tablet or a smartphone. However DJI might have something different for you in the form of the DJI Goggles.

The goggles were teased last year when the DJI Mavic Pro was announced but now the details about it have emerged. The goggles will offer up two viewing modes: one in 720p with a frame rate of 60fps, and another at 1080p with a frame rate of 30fps, and both will have a latency of 110ms which means that what you see will be ever so slightly delayed.

The goggles will also feature a touchpad that lets users navigate the menu, there will also be a headphone jack, and a bunch of connectivity ports like a microSD card slot, micro USB, HDMI inputs, and so on. It is also good for about 6 hours of usage, but the best part is that according to DJI, thanks to the built-in accelerometer and gyroscope, users can fly the drone and control the camera’s gimbal simply by using head movement.

As The Verge points out, this isn’t the first time that we’ve seen such solutions, but it will be the first end-to-end solution offered up by a dronemaker. If the DJI Goggles sounds like something you might be interested in, you’ll be able to buy one for yourself for a price of $449.

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Google Pixel 2 to use Qualcomm Snapdragon 835 platform

This isn’t exactly an earth-shattering revelation. Even if unconfirmed, it is pretty much expected. It is only fitting that Google’s premiere smartphones for 2017 will run on Qualcomm’s premiere mobile chip platform for 2017. So yes, the Google Pixel 2 will run on the Snapdragon 835, just like any high-end smartphone the second half of the year. Perhaps more interesting, … Continue reading

The Safest Seat On A Plane, According To Studies Of Crash Data

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Air travel is the safest form of transportation in the country. In 2016, for the seventh year in a row, exactly zero people died from plane crashes on U.S.-certified scheduled airlines. Experts estimate your overall odds of perishing in a plane crash are well into the millions.  

But curious travelers may still wonder about the safest place to be in the event of a very unlikely accident. The answer, it turns out, depends on the type of crash you’re in. 

“Each incident or crash is unique,” said Alison Duquette, a spokeswoman for the Federal Aviation Administration. Impact could come from a nosedive, a water landing or a runway collision, for example. As a result, she said, “There is no safest seat.”

The National Transportation Safety Board doesn’t keep seat-related statistics and hasn’t done studies on the safest plane seats, a spokesman told HuffPost. 

But two major media outlets have. In 2007, Popular Mechanics took matters into its own hands and analyzed NTSB data for every commercial plane crash in the U.S. since 1971 that had both survivors and fatalities and for which a detailed seating chart was accessible. Their conclusion?

Passengers near the tail of a plane were about 40 percent more likely to survive a crash than those in the front. 

Seats in the back of the plane, behind the trailing edge of the wing, had a 69 percent survival rate, while seats over the wing and in coach had a 56 percent survival rate. The front 15 percent of seats had a 49 percent survival rate, analysts found.

A second analysis in 2015, for which researchers at Time went through 35 years of FAA data, found similar results. The group narrowed their research to 17 accidents dating back to 1985 that had both fatalities and survivors and for which seating charts were available. Time found seats in the rear third of the aircraft had a lower fatality rate (32 percent) than seats in the overwing (39 percent) or front (38 percent) thirds of the plane.

Specifically, middle seats in the rear section specifically fared best by far, with a fatality rate of 28 percent.

The least safe were aisle seats in the middle third of the cabin, which had a fatality rate of 44 percent.

The Time researchers noted that the specific circumstances of a crash can render these averages irrelevant. But by and large, the back of the plane is the place to be.  

Of course, there are ways to increase your chances of survival no matter where you’re seated. Pay attention to the safety briefing, know the number of rows to your nearest exit, and be prepared to brace yourself in the event of a very unlikely crash.

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4 Ways Researchers Are Pushing The Boundaries Of Making Babies

Infertility treatment is more common than ever, thanks to technology. 

More than 70,000 babies were born through in-vitro fertilization in 2014, according to the latest Centers for Disease Control and Prevention data. That’s an increase of nearly 10,000 babies, compared with five years earlier.

Men and women are increasingly likely to seek medical help for reasons that include reduced stigma and more employers offering coverage for IVF. But one big reason for the trend is clear: Fertility doctors are getting better at making babies.

“Science is moving at a pace that’s very different than any of us could have ever imagined,” said Dr. Eli Adashi, a Brown University professor of reproductive medical science who specializes in ovarian biology.

Researchers have fine-tuned the best ways to stimulate a woman’s ovaries, grow embryos in the lab and pick the best ones to transfer to her uterus. Improved success rates have made IVF ― once considered an experimental procedure ― the gold standard of fertility treatment.

Here are some of the most inspiring breakthroughs that promise to rock fertility treatment further over the next decade:

1. Babies Made From Three People

For the estimated 12,000 women in the U.S. who risk passing down devastating mitochondrial diseases, including neurological disorders, and heart and kidney problems, a new procedure can be the difference in deciding to have children or not. 

Scientists have found a way to remove the DNA nucleus from an egg with bad mitochondria (the energy-generating part of our cells), and place it into a donor’s healthy egg, from which the nucleus has been removed. The egg is then fertilized in the lab with sperm from a third person. 

”It’s a huge breakthrough because we’re able to separate out the part of the egg that’s causing the problems,” said Susan Solomon, CEO of the New York Stem Cell Foundation.

The controversial procedure has already been approved in the United Kingdom, and it’s under review at the U.S. Food and Drug Administration. Supporters say it doesn’t really mix the genes of two women, since there’s not much DNA contained in mitochondria. In the future, it might be possible to use the technology to help rehabilitate less robust eggs from older women or women who prematurely went through menopause.

2. Fewer Twins From Better Embryo Freezing

For the last decade, the buzz about freezing eggs has been focused on women stashing away eggs to prolong fertility. But about five years ago, fertility doctors adopted a flash-freezing technology called vitrification to preserve embryos of women undergoing IVF.

It’s trickier to freeze five-day-old blastocyst embryos of about 80 to 100 cells than it is to freeze a single-cell egg. But the vitrified embryos have a better chance of surviving the warming process and resulting in a pregnancy than embryos frozen the old way.

The big payoff: Fertility doctors can convince patients who want twins to aim for a single pregnancy, and to save their remaining frozen embryos to try for a sibling later. 

“By transferring a single embryo at a time, we can achieve safer pregnancies and healthier moms and babies,” said Dr. Alan Penzias, fertility doctor at Boston IVF and professor at Harvard Medical School.

3. Cheaper Genetic Testing

Couples worried they could pass on genetic diseases, such as cystic fibrosis, to their offspring have long agonized whether to add thousands more to their IVF bill to have an embryo biopsied and tested for defects.

New technology known as next-generation sequencing allows scientists to study an embryo’s DNA with better accuracy, and to identify a much longer list of potential disorders. And, instead of studying a handful of embryos at a time, technicians can put a barcode on each embryo and test 200 at once.

“It can bring down the cost from thousands of dollars to hundreds,” said Penzias. “If you had told me in medical school that someday we could see an IVF couple, test their embryos and routinely help them avoid passing on a lethal disease, I would have never believed it.”

4. Making Eggs And Sperm From Skin Cells

For years, we’ve heard about “potential” applications of stem-cell science.

The future is finally getting close. The tantalizing idea of creating eggs from skin cells that have been programmed into embryonic-like stem cells was realized in mice by Japanese scientists a couple years ago. And here’s the kicker: Those mice gave birth to pups that also reproduced. The ability to make artificial eggs and sperm would be a “revolution” for reproductive science, said Adashi.

“It would eliminate IVF as we know it,” Adashi said. “You wouldn’t need to stimulate ovaries or retrieve eggs. You’d simply donate a cheek swab. It’s still a long way off, but people are working on it.”

In the meantime, doctors agree that the next revolution should focus on making fertility medicine accessible to more patients. Insurance plans are still not required to cover fertility treatment in most states. 

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Here's What The American Dining Scene Would Look Like Without Immigrants

In light of President Donald Trump’s recent threats to immigrants in the United States, these days we’re becoming more and more aware of the value that other cultures bring to our nation. A quick look at the current American dining scene, and this value becomes instantly palpable.

You can taste it in the kebab carts on the street corners of New York. You can smell it walking past French bakeries that pop up in our metropolitan areas. In fact, entire neighborhoods in big American cities are defined by immigrant cuisine. Think Koreatown in New York City, Little India along Devon Ave. in Chicago, or Thai Town in Los Angeles.

You can also see it in small cities and towns across America. Take, for example, the small city of Northampton, Massachusetts. 

Northampton, also known as The Paradise City, is located in Western Massachusetts, 35 miles shy of the Vermont border and just east of the Berkshires. It feels like a place where the American dream is alive and strong. The small city of nearly 28,000 residents is a charming locale where small businesses, restaurants and bakeries thrive.

Northampton is the kind of place where people still stroll along Main Street, where folks linger in downtown Pulaski Park, and where you’ll likely see at least familiar face during an outing. Northampton also happens to be where I live.

There is one area, however, where Northampton fails and that’s in its diversity. According to the United States Census, as of 2010 Northampton is almost 88 percent white. (Nearly seven percent Latino, four percent Asian and about three percent black.) This is not representative of the demographics of the United States as a whole, in which 77 percent of the population is white, 13 percent black, nearly 18 percent Latino and close to 6 percent Asian as of 2015.

Despite these disproportionate numbers, this small New England city represents the people of the world through its cuisine in a big way. Just walking along Main Street ― the main thoroughfare that runs just below Smith College ― one comes across 33 dining establishments, nearly half of which showcase foods from other nations. 

A close look at this small city ― which in many ways represents a lot of smaller American communities across the nation ― demonstrates just how scarce our dining scene would be without the influence of other countries. Without immigrants to introduce those cuisines, our options would be cut in half, and our lives would be blander because of it.

We made a map so you can see for yourself. The yellow dots indicate each of the 33 restaurants located in Northampton. Scroll to the right, and you’ll see the current restaurant scene in town. Scroll to the left, and you’ll see how many restaurants would remain without the influence of immigrant cuisine ― only 16 remain.

Thailand, Morocco, Mexico and Vietnam are just some of the nations represented in downtown Northampton’s 17 immigrant-influenced restaurants ― and it’s all thanks to non-native residents who have influenced the way we eat. 

The Banh Mi Spot, located at the east end of Main Street, serves traditional Vietnamese sandwiches that rival some of the best in Brooklyn. It’s been in business for three years in Northampton and is an appreciated part of the dining scene. “The Northampton community has been very welcoming,” manager Sitha Ok told HuffPost. “We actually won Best of the Valley Advocate three times in a row.”

The Banh Mi Spot is owned by Ok’s family friends, who are Vietnamese and Cambodian ― and his family works closely with them. Ok manages the place and his brother is one of the cooks in the kitchen. Ok, born in Amherst, Mass. to Cambodian parents, wants to make banh mi as known and loved as burritos. “Everybody knows Mexican food, but not many people know Vietnamese food ― how different it is, and how fresh. We’re just trying to help people be more aware, and it helps that everybody loves food.”

 

This is how food changes this country, when immigrants bring their culture and their food.”
Restaurant owner Martin Guillermo Carrera

 

Directly across the street is La Veracruzana Mexican Restaurant, which has been in business on Main Street since 1989. The Mexican-born owner, Martin Guillermo Carrera, says that when he first moved to Northampton you couldn’t find any Mexican food products anywhere. The only corn tortilla he could get his hands on came out of a can. When he opened up shop he had to ship in all his ingredients from Chicago. As a bigger Mexican population moved out east, ingredients became easier to locate. “This is how food changes this country, when immigrants bring their culture and their food,” Carrera told HuffPost. 

Carrera, who has 11 brothers and sisters, discussed the current president during our talk. “All twelve of us were all insulted when Trump said Mexico sends its worst ― we served in the military ― his words cheapened our contribution to this country,” he shared.

But Carrera’s contribution with La Veracruzana has been well appreciated within the Northampton community. And still, within his own restaurant, his staff is affected by Trump’s words and his stance on immigration. “I think people are all nervous for some family members or friends they may have,” Carrera explained.

Adam Dunetz, owner of the breakfast and lunch spot the Green Bean and popular coffee shop The Roost, offers another perspective on how non-native speakers have shaped our American dining scene ― and his insight all happens behind closed doors.

 

Hiring [immigrants] has really been a significant cultural shift in my restaurant. … I think that they’ve helped people recognize the value of having a good job.”
Restaurant owner Adam Dunetz

 

Dunetz has been in business for over nine years now, and he says he’s never had many non-native speakers in his employment ― until recently. All within the past year, Dunetz told HuffPost, that has changed drastically ― reaching close to 18 percent of his staff ― and he couldn’t be more thankful. His non-native speaking staff is mostly from El Salvador and Mexico.

“The work ethic is unlike anything that I’m familiar with in my experience running these restaurants. I’ve done the Green Bean for nine and a half years, The Roost for six years, I’ve worked with phenomenal employees,” Dunetz told HuffPost. But “these guys work for me for eight hours as hard as I’ve seen anyone work for me, and they usually go on to another job where they do the same thing at night ― probably for another eight hours and probably just as great over there ― they go to bed and do it again in the morning, happy to be there with a smile on their face.”

Dunetz said that this change in his staff came when he was starting to lose some steam in the restaurant industry. “Hiring these folks has really been a significant cultural shift in my restaurant. How could it not influence everybody to see these people that are so appreciative of the work, that work so hard, that are going to work somewhere else when they’re done with here? I think that they’ve helped people recognize the value of having a good job.”

“Their addition to my team in both places has been incalculable in ways that’s just really hard to measure, but really significant,” Dunetz sums up.

All that would be lost in an America where immigrants are no longer welcome. 

Here’s a list of the restaurants on the main thoroughfare ― which includes Main Street and a small section where Main becomes Bridge Road ― that are represented on the map above. Restaurants that primarily feature immigrant cuisine are bolded:

 

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Men Are Getting Botox Now More Than Ever. These Plastic Surgeons Explain Why.

It’s no secret ― men are getting more Botox now than ever before.

According to a recently released study from the American Society for Aesthetic Plastic Surgery, the number of men getting botulinum toxin injections (commonly known by their brand names as Botox, Dysport and Xeomin) totaled 453,281 in 2016 ― adding up to 9.9 percent of total procedures done on both men and women. In 2015, a study from the American Society of Plastic Surgeons said that the number of men getting injections increased by 337 percent since 2000. 

With this concrete evidence that men are getting more Botox than ever, we couldn’t help but wonder why. And do their reasons for choosing the treatment differ from those of women? 

HuffPost reached out to five plastic surgeons based in New York, Los Angeles and San Francisco to learn more about the men who are getting Botox and the reasons they’re doing it. 

Men who get Botox are generally 35 to 65 years old.  

The five doctors we spoke with all agreed on a few things – the men visiting their practices for toxins are typically 35 to 65 years old; they’re most often white-collar professionals in the business, law, fashion or art world with higher incomes; and they’re primarily getting toxins injected into their brows and around their eyes around three to four times a year. But that’s about where their similarities stop.

I have a huge Republican CEO getting Botox. He’s a Trumpite and he’s a toxin junkie.”
Dr. Seth Matarasso, plastic surgeon

Dr. Seth Matarasso, a San Francisco-based plastic surgeon and clinical professor of dermatology at the University of California School of Medicine in San Francisco, told HuffPost that it’s impossible to pinpoint a certain type of male who receives Botox. 

“I have Asian men, I have African-American men, I have white men, I have everyone,” Matarasso said, adding that he sees everyone from politicians and venture capitalists to baseball and hockey players. “I have a huge Republican CEO getting Botox. He’s a Trumpite and he’s a toxin junkie.” 

Matarasso added, “There is no demographic and to me that speaks volumes ― the fact that it’s crossing every racial, every sexual, every social demographic. There is no way to pigeon hole [a man] and say, ‘Oh, he’ll never get it.’” 

Competition in the workplace is a major motivation for men who get injections.

While the plastic surgeons agreed that women mostly got Botox to appear younger, every doctor cited competitiveness as a major – if not the major – reason men are getting more Botox.

“They’re simply having more procedures done because they want to maintain the competitiveness in an increasingly ageist workplace,” Dr. Daniel C. Mills, president of the American Society for Aesthetic Plastic Surgery told HuffPost.

Dr. Paul Nassif and Dr. Terry Dubrow, the stars of E!’s hit plastic surgery show “Botched,” both backed up Mills’ comments, saying men fear competition with a younger man.

“The younger and better you look, the better chance you have to stay in the market and compete,” Dubrow said. “It’s as simple as that.” 

Plastic surgeons are getting better at targeting men.

Dr. Daniel Maman, a board-credited plastic surgeon with 740 Park Plastic Surgery, said that in the past, most plastic surgery websites only targeted women. 

“A male would go onto your website and would only see pictures about [procedures for women]. Now we have a dedicated tab on our website for men and it has galleries showing pictures of men,” Dr. Maman said. 

And according to a recent Elle magazine piece, men are now also going to “Brotox caves” to get their procedures done. These special offices that cater specifically to men are decorated with faux snakeskin, giant TVs and even artwork chosen for a male audience. 

Spouses and significant others are encouraging these kinds of procedures. 

“Men blame their spouses with the ‘I don’t care but my wife/girlfriend wants me to do it,’ excuse,” Dr. Dubrow said..

Most of the doctors agreed that after men see the results of their significant others’ Botox, they’re more likely to give the procedure a try. 

“Men start with something they’re comfortable with – they’re going to start with toxins,” Dr. Matarasso told HuffPost. “Because [they’ll think to themselves], ‘My wife’s been doing it, my friend’s been doing it, I know it’s safe. I know it’s subtle.’ This isn’t your grandfather’s facelift.” 

Social media and online dating have also had a major influence. 

“I think with social media and men wanting to look good ― since honestly a lot of the older men are going out with younger women ― they do want to use Botox,” Dr. Nassif said.

Dr. Matarasso agreed, saying he’s seen people come in for a procedure because they were having their online profile pic updated. 

“It’s a visual society, whether you want to blame or give credit to the internet,” he said. 

Men are also becoming more open to these kinds of procedures. 

“More and more men care about their appearances now than ever and have begun to understand that taking good care of their skin and even utilizing injectables like Botox can help them maintain a healthier, more vibrant look,” Dr. Mills said. “Plus, men having a little work done isn’t stigmatized the way that it once was. It isn’t just for women anymore – not by a long shot.” 

It’s no longer taboo for a guy to sit at a table with their guy friends from high school and say, ‘Oh you know, I had Botox,’ or, ‘Oh, I had liposuction.’ In general it’s becoming more accepted.”
Dr. Daniel Maman, plastic surgeon

And while it is becoming more accepted, all of the doctors agreed that men would never come in to appointments together ― something a lot of women do. 

“[Men would] rather be caught bra shopping or buying condoms,” Dr. Dubrow said.

Part of that might be because of men’s low pain tolerance when it comes to toxin injections, which could explain why the procedure isn’t something they’d consider an enjoyable experience to share with friends.

“Men do not have the same pain threshold as women,” Dr. Matarasso said. “Women are much more stoic and say, ‘OK just put the needle in.’ Men tend to just be a little more needle-phobic.” 

And yet despite men’s hesitance to share in the experience together, they’re less afraid to talk about it. Dr. Maman explained, “It’s no longer taboo for a guy to sit at a table with their guy friends from high school and say, ‘Oh you know, I had Botox,’ or, ‘Oh, I had liposuction.’ In general it’s becoming more accepted.” 

Statistically speaking, men still have a long way to go to catch up with women when it comes to the number of toxin procedures performed each year. But as the number of men who get Botox continues to rise, the number of lines on their faces will magically plummet.

The HuffPost Lifestyle newsletter will make you happier and healthier, one email at a time. Sign up here

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The Best Kale Recipes, Because No, Kale's Not Just For Hipsters

There’s no denying the many health benefits of kale. This leafy green is full of vitamins, omega-3s and antioxidants. But that’s not the only reason to love kale. It’s hearty enough to last a while in the fridge, which is always a plus. And, it’s amazingly versatile.

You can use kale to add greens to breakfast eggs, to bulk up soups, to make into as many kinds of salad as you can imagine, and even to blend into smoothies. There are so many different ways to eat kale, you’ll never get bored of this healthy green.

Here are 20 ideas to get you started:

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10 Breakfast Cereals That Have A Nutritionist's Stamp Of Approval

Breakfast cereal sales have been on the decline, and while part of that is because millennials have not jumped on this easy breakfast option, another one is because folks are concerned about eating healthily. And cereal, because of our memories of the sugary stuff we ate as kids, does not often depict the image of good food choices. 

But at the end of the day, we still love cereal because it’s an easy, thoughtless breakfast option. There are only so many overnight oats we can eat, only so many smoothies we can blend. Some mornings, cereal is what sounds right.

And so we set out to find cereals that we could feel good about eating for breakfast. Looking at the calories, fat, fiber, protein and sugar content ― and  the ingredient list ― we consulted with Charles Mueller, associate professor of clinical nutrition at NYU, and found 10 choices that would make a healthy part of anyone’s morning routine.

Each of these cereals got the stamp of approval by Mueller, and he gave each one a grading based on how well it did in terms of ingredients, sugar content and salt. Check them out:

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The Morning After: Tuesday, April 25th 2017

Hey, good morning! You look fabulous.

No, you’re not dreaming — flying cars are real, and the Galaxy S8 is selling at a record pace. Also, you might be a still-in-utero neomorph from Alien.

Channel 4's online TV ads will call you out by name

Adverts are about to get a lot more personalised — or creepier, depending on your point of view — the next time you hop on the All 4 streaming service to catch up on The Island with Bear Grylls. This month, Channel 4 is bringing a new ad format to…