Cracking Sound in Woman’s Car Stumps Mechanic — Then She Discovers the Truth

When Alex Nevarez of New York City started hearing a mysterious crackling noise in her car, she feared the worst. She had owned the car for two years, but the sound first caught her attention this year after a 5-hour drive. Already concerned after a previous mechanic found signs of rodent activity in her engine, she worried that it might be a full-blown infestation. When online searches suggested that the culprit could be low coolant levels, Nevarez decided to take the car in for service. Since she was already due for an oil change and a 60,000-mile check, she asked the mechanic to investigate the odd noise as well. During the oil change, the mechanic didn’t hear any unusual sounds, so Nevarez was left stumped. It wasn’t until she was sitting in her parked car, frustrated by the continued crackling, that she noticed the source on her infotainment screen: a fireplace soundscape playing via the car’s speakers. The audio feature — part of a “Sounds of Nature” app, was imitating a cozy fire — complete with the sound of crackling and popping wood!

 

 

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Holiday Inn Express Adds Scent-Based Alarm Clocks to Rooms

Wake up and smell the bacon! Beeps and buzzers are gone at Holiday Inn Express. The hotel chain has introduced a brand-new device that wakes guests up with the sweet and savory smells of breakfast. Guests will be offered the chance to try out the new alarm clock at locations in Australia, New Zealand, Singapore, Thailand and Japan. Guests will be able to pick the wake-up scent of their choice, with options including coffee, bacon and blueberry muffin in Australia and New Zealand. Guests in Japan can add Nashi pear to the options, and those in Singapore can also select mango. The alarm itself acts like a diffuser, releasing the delicious scent of your favorite breakfast item when it’s time to wake up. The concept was inspired by research commissioned by Holiday Inn Express that found that 58% of travelers in the Asia Pacific said a pleasant smell would help them feel better when they wake up, especially while traveling. 

 

 

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Judge Judy Sells Her Rhode Island Mansion For a Huge Profit

Judy Sheindlin — better known as Judge Judy — has sold her luxurious Rhode Island estate, netting more than $6 million in profit less than a decade after buying the property from Campbell’s soup heiress Dorrance Hill Hamilton. The 82-year-old TV icon and retired judge bought the Newport mansion in 2018 for $9 million, selling it for a staggering $15.3 million. Built in 2012 and perched atop one of Newport’s highest points, the home features 6 bedrooms, 6 bathrooms, and 5 fireplaces on 3.67 acres. While the interior of the home exudes pure luxury, the exterior matches its charm with lush, meticulously manicured greenery. Though the home holds more than a dozen rooms, each is uniquely designed with its own distinct style, vibe and color palette. While there was no specific reason provided for the sale of the house, it aligns with Sheindlin's previous comments about simplifying her life, as she has multiple homes.

 

 

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Food Companies Are Quietly Including Invisible Additives Not On the Label to Make You Pay More

As grocery prices are set to rise amid supply chain disruptions and ingredient shortages, food manufacturers are quietly turning to lab-engineered additives. These additives — including hydrocolloids, protein isolates, and other polymer-based compounds — bulk up food by forming microscopic networks that trap water, air or fat, creating the illusion of more meat, dairy or grains than the product actually contains. Research has shown that tiny amounts of these polymers can hold up to 10 times their weight, forming gel-like structures that stabilize and boost volume. The result: a burger, a box of cereal, or a loaf of bread can feel satisfying, even when it contains 10% to 20% less of the core ingredient. To spot over-engineered products, compare the unit price — the cost per ounce or pound — rather than just the package price. A smaller package may actually contain more edible product than a larger, additive-heavy one. For example, a 12-ounce bag of frozen shrimp might seem cheaper than a 10-ounce bag, but if 2 ounces of the 12-ounce package are ice glaze, you’re actually paying more per ounce of shrimp. Thaw frozen seafood and weigh it; if you’ve lost more than 10%, you just bought ice. 

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