Zelda: Breath Of The Wild NPCs Are Reportedly Advanced Miis, Modder Discovers How To Insert New Ones

https://www.gamespot.com/articles/zelda-breath-of-the-wild-npcs-are-reportedly-advanced-miis-modder-discovers-how-to-insert-new-ones/1100-6485832/


The Legend of Zelda: Breath of the Wild appears to use a modified version of the Mii character creator for its NPCs, and clever modders have even found a way to insert their own Mii files into Hyrule.

Eurogamer reports that dataminer HEYimHeroic discovered the files, which are referred to as “UMii”s in the Breath of the Wild code. The UMiis use facial components from the classic Mii designs, albeit with a greater level of detail and some stylistic touches to make them match the Breath of the Wild art style. UMiis do lack some features from their Wii/3DS counterparts, like moles and certain hair designs.

The discovery quickly led to the realization that modders can inject their own custom Mii designs into Breath of the Wild. That goes for many human and Hylian characters, but not the more distinct and less humanoid races like Gorons.

Main characters are bespoke designs that can’t be replaced via UMii editing. Still, it’s a neat way to inject some fresh faces into the Nintendo Switch classic, if you want your customized NPC to have a brush with the legendary hero.

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January 4, 2021 at 11:11AM

In India, Smartphones and Cheap Data Are Giving Women a Voice

https://www.wired.com/story/india-smartphones-cheap-data-giving-women-voice/


Ravi Agarwal, author of the 2018 book India Connected: How the Smartphone Is Transforming the World’s Largest Democracy says that for many Indians, the smartphone is their first private TV screen, personal music player, computer, and camera. Agarwal compares it to the experience of owning a car for the first time—autonomy, privacy, and mobility.

Its influence goes far beyond other phones—the infrastructure that made the iPhone also enabled drones, smart-home gadgets, wearables, and self-driving cars.

This is particularly true for women, who are less likely to be literate or employed in the formal workforce. Even among the literate, many read and write in one of India’s more than 30 official languages—another hurdle to accessing the internet on personal computers and laptops with English keyboards. In 2015, only 10 percent of internet users in India’s rural areas were women. As smartphones and data plans have become more accessible, that figure has risen to roughly 30 percent, according to IAMAI, a trade group of internet and telecom companies.

Companies including Google, Intel, and Facebook have worked with local organizations to make it easier for women to access the internet. Google and Tata Trusts, for example, run the Internet Saathi, or Internet Friend, program, which trains rural women to be digital pioneers. They are taught to use smartphones in sessions where they are provided with phones and power banks. By December 2019, the program had trained more than 83,300 women to be Saathis. In turn, they had introduced over 34 million women to the internet.

Raman Kalyanakrishnan, the head of strategy at Tata Trusts, says the Saathis can decide what and how they want to teach, though the four-day training period emphasizes using voice commands in local languages. “We don’t assume we know what interests women all over the country,” he says.

Pinky Katariya, 36, is a Saathi from Jind, northwest of New Delhi, who joined the program in May 2018. She married young and lived with her in-laws when her husband took work in another city. “I always wanted to run a small shop,” she says. “But I wasn’t allowed to have money of my own, I didn’t have the resources to be an entrepreneur.” In 2016, women represented less than 5 percent of the formal workforce in Jind’s state of Haryana.

Today, her life looks different. “I look for high-quality cloth in the market. I look up new trends on YouTube and learn to stitch different designs,” she says. Her clothes sell at a premium. “In the village, I would earn about 200 rupees (less than $3) per dress. In the market, my designs sell for 450 to 750 rupees ($6 to $10),” she says.

In April, during the pandemic-induced lockdown, Katariya created a WhatsApp group of friends and acquaintances. “If I saw an interesting video, I would share it with the group and take preorders,” she said. Katariya created a visual catalogue and built inventory in anticipation of a future uptick in demand, especially towards the end of the year. “Now, with the festival season, my business is picking up again,” she says. Being internet savvy has given her both credibility and a larger social network in Jind. “If anyone who doesn’t have a phone needs to look something up, they come to me,” she says.

Service can be spotty, as India’s 700 million cell phone users compete for limited bandwidth. Katariya often must wait for videos to buffer. Mallika has to go to specific spots in the forest to use her phone. The Indian government is working to upgrade the networks, which will also make it easier for millions of women to learn, earn, shop, argue, resist, and talk in a society that often micromanages their lives.


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January 4, 2021 at 06:09AM

MSG Isn’t Bad For You, According to Science

https://www.discovermagazine.com/health/msg-isnt-bad-for-you-according-to-science


Japanese chemist Kikunae Ikeda had an obsession. A flavor he couldn’t quite put his finger on kept showing up in his meals, whether he was eating cheeses and tomatoes in Germany or dashi, a broth he knew from home. After several years of investigating the savory quality, Ikeda proposed in 1909 that the sensation was a fifth taste — one he dubbed “umami.”

Ikeda then went further. He found that the flavor came from a compound called glutamate, and when you merge that with sodium, it can add the umami taste to something as plain as a glass of water. Eventually, he and his business partner produced the sodium and glutamate combination for consumers who wanted to infuse their foods with the savory taste. The product was monosodium glutamate, or MSG.

Americans likely know MSG best as a component of Chinese food. It also has an unfounded reputation for causing headaches, weakness or numbness after eating dishes seasoned with it. But not only has research failed to connect MSG to any ill symptoms or health problems, the flavor agent is also one of the most widely-consumed food additives around. MSG is a staple ingredient in commercially produced soups, chips, crackers — anything that can benefit from a punch of savoriness.

Two Familiar Faces

MSG combines an element and a compound that our bodies know well. The first, sodium, is one of two ions that make up table salt. The second, glutamate, is an amino acid that gets put to work in all kinds of physical systems. It helps deliver messages in the nervous system, it functions as one of the many building blocks we rely on to create proteins, and it interacts with taste receptors in our mouths. 

Our bodies can make glutamate, and it also shows up naturally in foods like scallops and tomatoes, as well as fermented products like parmesan cheese. When merged with sodium, the resulting product so efficiently adds depth and enjoyable flavor to a dish that by 1969, the U.S. was producing 58 million pounds of MSG a year and incorporating it into TV dinners, cereals, condiments and more. 

Despite the ingredient appearing organically in common foods and manufacturers adding it into Western dietary staples, a letter about “Chinese restaurant syndrome,” published in the New England Journal of Medicine in 1968, sparked worries about ingesting MSG. The author, identified as Robert Ho Man Kwok, reported feeling numbness in the back of his neck and general weakness after eating at Chinese restaurants, and suggested that a potential culprit could be the MSG added to the dishes. The list of supposed symptoms attributed to MSG grew in the following decades to include headaches, sweating, nausea and chest pains.

Panic about how Chinese restauranteurs used the additive grew, too. In New York, health authorities wrote letters targeting Chinese food producers, warning them to keep MSG levels low — with no such letters sent to other food producers. And when a healthcare professional suggested renaming the “Chinese restaurant syndrome” with a title that didn’t specify a certain cuisine (since the ingredient appeared in all kinds of foods), “such suggestions were ultimately ignored and the vast majority of studies continued to refer to MSG-related reactions as the Chinese restaurant syndrome well into 1980s,” wrote Ian Mosby, a food historian at York University, in a Social History of Medicine paper.

Lacking Evidence

Research hasn’t backed up claims that physical symptoms develop after eating MSG. Study participants given MSG or a placebo capsule are typically just as likely to get headaches or numbness, no matter which one they consumed. And these vague symptoms seem to stem from a range of foods. One study of 60 individuals, for example, found that two people who had ingested MSG broth felt tightness or numbness — but so did six people who had coffee and spiced tomato juice which didn’t contain MSG.

Even studies that did find some correlation between MSG consumption and physical effects only turned up evidence that was weak at best. For instance, researchers who recorded the responses of 130 people who thought they were sensitive to MSG found that some individuals may show more symptoms when eating the ingredient without any other food. But when participants ingested the MSG serving as part of their breakfast, their symptoms disappeared.

Some of the world’s largest food safety governing bodies have approved the ingredient, too. The FDA considers MSG to be “generally recognized as safe.” Many other organizations have decided the same, including JECFA, an international scientific committee administered jointly by the Food and Agriculture Organization of the United Nations and World Health Organization.

Despite this research, the consequences of consuming MSG still seem real for many Americans. A 2018 survey of U.S. consumers showed that respondents still had negative opinions of the ingredient, even though some people were confused about the difference between MSG and regular table salt.

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December 30, 2020 at 12:11PM