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If one is to briefly define the term of espionage, it would be described as the planning, the collection, the analysis, and dissemination of information as related to forces, nations, or coalitions of powers other than one’s own in a military or political setting, in peace time or during war. In the context of Ancient Rome, an interesting question arises in terms what role espionage played in its strategy of defense. The nature and needs of espionage in Roman times, in an era long before the technological innovations with which we are familiar, were different from those of our own time. Lacking modern means and tools, the art of intelligence among the Romans depended almost exclusively on the human factor. The movement of information in pre-industrial societies was dependent on the movement of people. Moreover, the Roman reality and needs in the realm of intelligence were mainly military in nature. Modern intelligence concerns, such as economic, technological, and scientific espionage as well as counterterrorism, did not exist in Antiquity. Read moreSection: Ancient PlacesEuropeHistoryAncient TraditionsPremiumPreviewRead Later 

Konstantine Panegyres/The Conversation According to the World Obesity Atlas, 42% of the global population will be overweight or obese in 2025. Lack of physical activity is one of the primary causes. Experts regard this as a serious health problem and in Greco-Roman times, too, doctors thought being overweight was bad for one’s health. The physician Rufus of Ephesus (active in the 1st and 2nd centuries AD) wrote a book called On the Slimming of Fat People. Fat people, he suggested: “cannot endure overexertion, hunger, and indigestion, and have discomfort from them and become gravely ill.” Read moreSection: NewsHistoryAncient TraditionsRead Later 

With Israeli Prime Minister Benjamin Netanyahu vowing that Hezbollah will "pay a heavy price" for its strike Saturday, there are renewed fears of retaliation that might touch off a potentially devastating war. Hezbollah reportedly has an Iranian electromagnetic pulse weapon...

With just a few, simple pantry staple ingredients, you can easily make Pickled Red Onions. They’re a nice tangy and sweet onion to add to salads, sandwiches, burgers and more! AN EASY PICKLED ONION RECIPE In my house, these Pickled Red Onions are a staple! They’re silly simple to make and I could put them on just about everything. They have a nice tangy crunch with just a hint of sweetness that can really take a normal, everyday meal and turn it up a notch by adding this little, special ingredient that packs a whole punch of flavor! FREQUENTLY ASKED QUESTIONS:  What can I use these for? I’m obsessed with these things! They’re so good on so many things like salads or sandwiches. I really enjoy them in my Italian Grinder Pasta Salad. I toss a few on my Tuna Salad Sandwich or Chicken Salad Sandwich. I’d also put it on some Shrimp Tacos, a Chicken Sandwich or on some Pulled Pork Bbq Sandwiches. The sky is the limit! Can I use a sugar substitute? Sugar plays a crucial role in pickling recipes by balancing out the acidity from the vinegar. It also helps to enhance the flavors of the pickled ingredients and is an important part of the fermentation process when pickling these onions. While I haven’t experimented with using a sugar substitute with this specific recipe, I think you would be able to, as long as it were a 1:1 sugar substitute, like Splenda granulated sweetener, or something like that. Can I store these at room temperature for longer shelf life? Yes, you can. If you’d like to store these at room temperature, follow the proper canning procedures to sterilize your jars and to properly water bath can your pickled onions. To do so, I like to follow Ball Mason Jar’s canning recommendations. What other flavors can I add in? You can mix up the flavor by adding garlic cloves, your favorite hot pepper, or chili flakes to the jar. Can I cut my onions in thicker slices? Thinner onions pickle the fastest, they are ready when they turn pink and soft. If you want, you can slice them larger but they will need to sit for longer to soften up. How to store these Pickled Red Onions? Keep sealed in the fridge for up to 2 weeks. Or, freeze for up to 4 months. You can preserve these to keep at room temp only if using the safe canning practices shared at the Ball link a few questions above. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) red onions – I use about one large red onion. But, this will also work with other onions of your choice if you’d like to use this process on other onion varieties. water apple cider vinegar– I think this adds more flavor, but, regular distilled white vinegar could be used. granulated sugar – this is necessary to give these that distinct pickled red onion flavor we’re all familiar with (plus, it’s only 2 Tablespoons for this entire batch.) See my Frequently Asked Questions above about sugar substitutes. salt HOW TO MAKE PICKLED RED ONIONS Using a mandolin, place it on the thinnest setting, slice the onion down to the root, and discard the root. (This can be cut by hand, I just found it easiest to slice them evenly and thinly with a mandolin slicer). Add the sliced onions to 2 (11-ounce jars) and set aside. Place the water, vinegar, sugar, and salt in a small saucepan. Place over medium heat and whisk to combine. Stirring occasionally, allow it to come to a simmer. Once at a simmer, take off the heat. Pour the liquid into each jar. Gently press the onions down with a spoon so they are submerged in the liquid. Allow to come to room temperature for about 1-2 hours. After this time, they are ready to enjoy, or cover and refrigerate before serving. CRAVING MORE RECIPES?  Easy Pickled Banana Peppers Refrigerator Pickles Bread and Butter Pickles Fried Pickles Sweet Pickle Relish Chow Chow Relish Print Pickled Red Onions With just a few, simple pantry staple ingredients, you can easily make Pickled Red Onions. They're a nice tangy and sweet onion to add to salads, sandwiches, burgers and more! Course Condiments, Side DishCuisine American Prep Time 10 minutes minutesCook Time 3 minutes minutesIdle Time 2 hours hoursTotal Time 2 hours hours 13 minutes minutes Servings 10 servings Calories 23kcal Author Brandie @ The Country Cook Ingredients10 ounce red onion (peeled, root on) (about one large red onion)½ cup water½ cup apple cider vinegar2 Tablespoons granulated sugar1 teaspoon salt InstructionsUsing a mandolin, place it on the thinnest setting, slice a 10 ounce red onion (peeled, root on) down to the root, and discard the root. (This can be cut by hand, I just found it easiest to slice them evenly and thinly with a mandolin slicer).Add the sliced onions evenly to 2 (11-ounce) jars and set aside. Place 1/2 cup water, 1/2 cup apple cider vinegar, 2 Tablespoons granulated sugar and 1 teaspoon salt in a small saucepan.Place over medium heat and whisk to combine.Stirring occasionally, allow it to come to a simmer. Once at a simmer, take off the heat. Pour the liquid evenly into each jar. Gently press the onions down with a spoon so they are submerged in the liquid. Allow to come to room temperature for about 1-2 hours. After this time, they are ready to enjoy, or cover and refrigerate before serving. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 23kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.04g | Sodium: 235mg | Fiber: 0.5g | Sugar: 4g

Polls have opened in Venezuela, where people are voting Sunday in a presidential election whose outcome will either lead to a seismic shift in politics or extend by six more years the policies that caused…