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On a chilly winter evening, nothing warms you up better than a cup of hot cocoa. Chocolate was first consumed in liquid form by the Olmec people of northwestern Central America around 1500 BCE. It was even enjoyed by the Aztec Emperor Montezuma, and the Aztec word for it (xocolate, pronounced shoh-kwah-tl) evolved into the English word Chocolate.

But the Aztecs didn't serve their cocoa hot. And since sugar had not yet arrived from Europe, back then, the drink was often flavoured with peppers and spices. It may not have been quite as indulgent as today's version, but it was more palatable if you believed, as the Aztecs did, that chocolate was a gift from the Gods and had healing properties.

After the Spanish arrived in the Americas in the 1500s, liquid chocolate made its way across the pond, where wealthy Europeans added sugar and drank it warm. In Chocolate: History, Culture and Heritage, author Bertram Gordon says hot chocolate became "the beverage of the aristocracy," as sugar was still a luxury.

Soon enough, though, hot choclate caught on with the masses. Chocolate houses - a cross between cafes and casinos - started popping up around 17th-century Europe. In these lively places, hot chocolate was poured from gilded pots into elegant cups (for a posh experience, one can still find it today at the famed Parisian tearoom Angelina's, which is also in New York City). But by the end of the 18th century, chocolate houses had mostly died off, partly because the cost of chocolate was much higher than that of coffee or tea. Taking a tour of international cups of cocoa, Italians serve it like a thick pudding. Colombians serve it with a dollop of soft cheese while Mexicans punch it up with vanilla, chilli powder and cinnamon. And Filipinos serve it with mango chunks.

On a chilly winter evening, nothing warms you up better than a cup of hot cocoa. Chocolate was first consumed in liquid form by the Olmec people of northwestern Central America around 1500 BCE. It was even enjoyed by the Aztec Emperor Montezuma, and the Aztec word for it (xocolate, pronounced shoh-kwah-tl) evolved into the English word Chocolate.

But the Aztecs didn't serve their cocoa hot. And since sugar had not yet arrived from Europe, back then, the drink was often flavoured with peppers and spices. It may not have been quite as indulgent as today's version, but it was more palatable if you believed, as the Aztecs did, that chocolate was a gift from the Gods and had healing properties.

After the Spanish arrived in the Americas in the 1500s, liquid chocolate made its way across the pond, where wealthy Europeans added sugar and drank it warm. In Chocolate: History, Culture and Heritage, author Bertram Gordon says hot chocolate became "the beverage of the aristocracy," as sugar was still a luxury.

Soon enough, though, hot choclate caught on with the masses. Chocolate houses - a cross between cafes and casinos - started popping up around 17th-century Europe. In these lively places, hot chocolate was poured from gilded pots into elegant cups (for a posh experience, one can still find it today at the famed Parisian tearoom Angelina's, which is also in New York City). But by the end of the 18th century, chocolate houses had mostly died off, partly because the cost of chocolate was much higher than that of coffee or tea. Taking a tour of international cups of cocoa, Italians serve it like a thick pudding. Colombians serve it with a dollop of soft cheese while Mexicans punch it up with vanilla, chilli powder and cinnamon. And Filinings serve it with mango chunks.

On a chilly winter evening, nothing warms you up better than a cup of hot cocoa. Chocolate was first consumed in liquid form by the Olmec people of northwestern Central America around 1500 BCE. It was even enjoyed by the Aztec Emperor Montezuma, and the Aztec word for it (xocolate, pronounced shoh-kwah-tl) evolved into the English word Chocolate.

But the Aztecs didn't serve their cocoa hot. And since sugar had not yet arrived from Europe, back then, the drink was often flavoured with peppers and spices. It may not have been quite as indulgent as today's version, but it was more palatable if you believed, as the Aztecs did, that chocolate was a gift from the Gods and had healing properties.

After the Spanish arrived in the Americas in the 1500s, liquid chocolate made its way across the pond, where wealthy Europeans added sugar and drank it warm. In Chocolate: History, Culture and Heritage, author Bertram Gordon says hot chocolate became "the beverage of the aristocracy," as sugar was still a luxury.

Soon enough, though, hot choclate caught on with the masses. Chocolate houses - a cross between cafes and casinos - started popping up around 17th-century Europe. In these lively places, hot chocolate was poured from gilded pots into elegant cups (for a posh experience, one can still find it today at the famed Parisian tearoom Angelina's, which is also in New York City). But by the end of the 18th century, chocolate houses had mostly died off, partly because the cost of chocolate was much higher than that of coffee or tea. Taking a tour of international cups of cocoa, Italians serve it like a thick pudding. Colombians serve it with a dollop of soft cheese while Mexicans punch it up with vanilla, chilli powder and cinnamon. And Filipinos serve it with mango chunks.

On a chilly winter evening, nothing warms you up better than a cup of hot cocoa. Chocolate was first consumed in liquid form by the Olmec people of northwestern Central America around 1500 BCE. It was even enjoyed by the Aztec Emperor Montezuma, and the Aztec word for it (xocolate, pronounced shoh-kwah-tl) evolved into the English word Chocolate.

But the Aztecs didn't serve their cocoa hot. And since sugar had not yet arrived from Europe, back then, the drink was often flavoured with peppers and spices. It may not have been quite as indulgent as today's version, but it was more palatable if you believed, as the Aztecs did, that chocolate was a gift from the Gods and had healing properties.

After the Spanish arrived in the Americas in the 1500s, liquid chocolate made its way across the pond, where wealthy Europeans added sugar and drank it warm. In Chocolate: History, Culture and Heritage, author Bertram Gordon says hot chocolate became "the beverage of the aristocracy," as sugar was still a luxury.

Soon enough, though, hot choclate caught on with the masses. Chocolate houses - a cross between cafes and casinos - started popping up around 17th-century Europe. In these lively places, hot chocolate was poured from gilded pots into elegant cups (for a posh experience, one can still find it today at the famed Parisian tearoom Angelina's, which is also in New York City). But by the end of the 18th century, chocolate houses had mostly died off, partly because the cost of chocolate was much higher than that of coffee or tea. Taking a tour of international cups of cocoa, Italians serve it like a thick pudding. Colombians serve it with a dollop of soft cheese while Mexicans punch it up with vanilla, chilli powder and cinnamon. And Filipinos serve it with mango chunks.

On a chilly winter evening, nothing warms you up better than a cup of hot cocoa. Chocolate was first consumed in liquid form by the Olmec people of northwestern Central America around 1500 BCE. It was even enjoyed by the Aztec Emperor Montezuma, and the Aztec word for it (xocolate, pronounced shoh-kwah-tl) evolved into the English word Chocolate.

But the Aztecs didn't serve their cocoa hot. And since sugar had not yet arrived from Europe, back then, the drink was often flavoured with peppers and spices. It may not have been quite as indulgent as today's version, but it was more palatable if you believed, as the Aztecs did, that chocolate was a gift from the Gods and had healing properties.

After the Spanish arrived in the Americas in the 1500s, liquid chocolate made its way across the pond, where wealthy Europeans added sugar and drank it warm. In Chocolate: History, Culture and Heritage, author Bertram Gordon says hot chocolate became "the beverage of the aristocracy," as sugar was still a luxury.

Soon enough, though, hot choclate caught on with the masses. Chocolate houses - a cross between cafes and casinos - started popping up around 17th-century Europe. In these lively places, hot chocolate was poured from gilded pots into elegant cups (for a posh experience, one can still find it today at the famed Parisian tearoom Angelina's, which is also in New York City). But by the end of the 18th century, chocolate houses had mostly died off, partly because the cost of chocolate was much higher than that of coffee or tea. Taking a tour of international cups of cocoa, Italians serve it like a thick pudding. Colombians serve it with a dollop of soft cheese while Mexicans punch it up with vanilla, chilli powder and cinnamon. And Filipinos serve it with mango chunks.

Coffee's genetic makeup is no trivial concern; 10 million tonnes of coffee were grown and sold in 2022-2023. The coffee that we drink comes from two different species; Coffee Canephora which is also known as Robusta and Coffee Arabica known as Arabica. In many cases beans from two species are blended to make a brew. But the beans of single species are also roasted and sold. Overall, Arabica beans represent around 56% of the coffee beans sold .

Most genetic variations in living organisms comes from hybridisation with other species. Howewer, this is a relatively rare event from Coffee Arabica because it has more than two copies of each chromosome - a phenomenon called polyploidy. Coffee Canephora has two copies of each chromosome but Coffee Arabica contains multiple copies. This makes it much more difficult for Coffee Arabica to interbreed with other species.

As a result Coffee Arabica's main source of single nucleotide is mutation, which occurs at a steady rate over time. Howewer, the species is also relatively young, formed as a hybrid of Robusta and Coffee Eugeniodes - another coffee species which is not widely cultivated - within the past 50,000 years. From that single plant , which has basically no variation, you create the whole species , and then the variation is only the novel mutations that have occurred since that event.

Despite this there is substantial variation in physical characteristics of the Arabica Plant,including avrious flavour profiles in the beans and variations in disease resistance , says emeritus geneticist Juan Medrano at the UC Davis Coffee Centre at the University of California, Davis. "We are always talking about the low variability at the DNA level , but there is great variability at the structural level , at the chromosomal level , at the level of deletions ... insertions, " Medrano says.

Coffee's genetic makeup is no trivial concern; 10 million tonnes of coffee were grown and sold in 2022-2023. The coffee that we drink comes from two different species; Coffee Canephora which is also known as Robusta and Coffee Arabica known as Arabica. In many cases beans from two species are blended to make a brew. But the beans of single species are also roasted and sold. Overall, Arabica beans represent around 56% of the coffee beans sold .

Most genetic variations in living organisms comes from hybridisation with other species. Howewer, this is a relatively rare event from Coffee Arabica because it has more than two copies of each chromosome - a phenomenon called polyploidy. Coffee Canephora has two copies of each chromosome but Coffee Arabica contains multiple copies. This makes it much more difficult for Coffee Arabica to interbreed with other species.

As a result Coffee Arabica's main source of single nucleotide is mutation, which occurs at a steady rate over time. Howewer, the species is also relatively young, formed as a hybrid of Robusta and Coffee Eugeniodes - another coffee species which is not widely cultivated - within the past 50,000 years. From that single plant , which has basically no variation, you create the whole species , and then the variation is only the novel mutations that have occurred since that event.

Despite this there is substantial variation in physical characteristics of the Arabica Plant,including avrious flavour profiles in the beans and variations in disease resistance , says emeritus geneticist Juan Medrano at the UC Davis Coffee Centre at the University of California, Davis. "We are always talking about the low variability at the DNA level , but there is great variability at the structural level , at the chromosomal level , at the level of deletions ... insertions, " Medrano says.

Coffee's genetic makeup is no trivial concern; 10 million tonnes of coffee were grown and sold in 2022-2023. The coffee that we drink comes from two different species; Coffee Canephora which is also known as Robusta and Coffee Arabica known as Arabica. In many cases beans from two species are blended to make a brew. But the beans of single species are also roasted and sold. Overall, Arabica beans represent around 56% of the coffee beans sold .

Most genetic variations in living organisms comes from hybridisation with other species. Howewer, this is a relatively rare event from Coffee Arabica because it has more than two copies of each chromosome - a phenomenon called polyploidy. Coffee Canephora has two copies of each chromosome but Coffee Arabica contains multiple copies. This makes it much more difficult for Coffee Arabica to interbreed with other species.

As a result Coffee Arabica's main source of single nucleotide is mutation, which occurs at a steady rate over time. Howewer, the species is also relatively young, formed as a hybrid of Robusta and Coffee Eugeniodes - another coffee species which is not widely cultivated - within the past 50,000 years. From that single plant , which has basically no variation, you create the whole species , and then the variation is only the novel mutations that have occurred since that event.

Despite this there is substantial variation in physical characteristics of the Arabica Plant,including avrious flavour profiles in the beans and variations in disease resistance , says emeritus geneticist Juan Medrano at the UC Davis Coffee Centre at the University of California, Davis. "We are always talking about the low variability at the DNA level , but there is great variability at the structural level , at the chromosomal level , at the level of deletions ... insertions, " Medrano says.

Coffee's genetic makeup is no trivial concern; 10 million tonnes of coffee were grown and sold in 2022-2023. The coffee that we drink comes from two different species; Coffee Canephora which is also known as Robusta and Coffee Arabica known as Arabica. In many cases beans from two species are blended to make a brew. But the beans of single species are also roasted and sold. Overall, Arabica beans represent around 56% of the coffee beans sold .

Most genetic variations in living organisms comes from hybridisation with other species. Howewer, this is a relatively rare event from Coffee Arabica because it has more than two copies of each chromosome - a phenomenon called polyploidy. Coffee Canephora has two copies of each chromosome but Coffee Arabica contains multiple copies. This makes it much more difficult for Coffee Arabica to interbreed with other species.

As a result Coffee Arabica's main source of single nucleotide is mutation, which occurs at a steady rate over time. Howewer, the species is also relatively young, formed as a hybrid of Robusta and Coffee Eugeniodes - another coffee species which is not widely cultivated - within the past 50,000 years. From that single plant , which has basically no variation, you create the whole species , and then the variation is only the novel mutations that have occurred since that event.

Despite this there is substantial variation in physical characteristics of the Arabica Plant,including avrious flavour profiles in the beans and variations in disease resistance , says emeritus geneticist Juan Medrano at the UC Davis Coffee Centre at the University of California, Davis. "We are always talking about the low variability at the DNA level , but there is great variability at the structural level , at the chromosomal level , at the level of deletions ... insertions, " Medrano says.

Coffee's genetic makeup is no trivial concern; 10 million tonnes of coffee were grown and sold in 2022-2023. The coffee that we drink comes from two different species; Coffee Canephora which is also known as Robusta and Coffee Arabica known as Arabica. In many cases beans from two species are blended to make a brew. But the beans of single species are also roasted and sold. Overall, Arabica beans represent around 56% of the coffee beans sold .

Most genetic variations in living organisms comes from hybridisation with other species. Howewer, this is a relatively rare event from Coffee Arabica because it has more than two copies of each chromosome - a phenomenon called polyploidy. Coffee Canephora has two copies of each chromosome but Coffee Arabica contains multiple copies. This makes it much more difficult for Coffee Arabica to interbreed with other species.

As a result Coffee Arabica's main source of single nucleotide is mutation, which occurs at a steady rate over time. Howewer, the species is also relatively young, formed as a hybrid of Robusta and Coffee Eugeniodes - another coffee species which is not widely cultivated - within the past 50,000 years. From that single plant , which has basically no variation, you create the whole species , and then the variation is only the novel mutations that have occurred since that event.

Despite this there is substantial variation in physical characteristics of the Arabica Plant,including avrious flavour profiles in the beans and variations in disease resistance , says emeritus geneticist Juan Medrano at the UC Davis Coffee Centre at the University of California, Davis. "We are always talking about the low variability at the DNA level , but there is great variability at the structural level , at the chromosomal level , at the level of deletions ... insertions, " Medrano says.

Coffee's genetic makeup is no trivial concern; 10 million tonnes of coffee were grown and sold in 2022-2023. The coffee that we drink comes from two different species; Coffee Canephora which is also known as Robusta and Coffee Arabica known as Arabica. In many cases beans from two species are blended to make a brew. But the beans of single species are also roasted and sold. Overall, Arabica beans represent around 56% of the coffee beans sold .

Most genetic variations in living organisms comes from hybridisation with other species. Howewer, this is a relatively rare event from Coffee Arabica because it has more than two copies of each chromosome - a phenomenon called polyploidy. Coffee Canephora has two copies of each chromosome but Coffee Arabica contains multiple copies. This makes it much more difficult for Coffee Arabica to interbreed with other species.

As a result Coffee Arabica's main source of single nucleotide is mutation, which occurs at a steady rate over time. Howewer, the species is also relatively young, formed as a hybrid of Robusta and Coffee Eugeniodes - another coffee species which is not widely cultivated - within the past 50,000 years. From that single plant , which has basically no variation, you create the whole species , and then the variation is only the novel mutations that have occurred since that event.

Despite this there is substantial variation in physical characteristics of the Arabica Plant,including avrious flavour profiles in the beans and variations in disease resistance , says emeritus geneticist Juan Medrano at the UC Davis Coffee Centre at the University of California, Davis. "We are always talking about the low variability at the DNA level , but there is great variability at the structural level , at the chromosomal level , at the level of deletions ... insertions, " Medrano says.

No species lasts forever. Our species has been in existence for at least 200,000 years and is not old in evolutionary terms. Consequently, we should persists for hundreds of thousands of years yet there are no indications that Homo sapiens is in decline. However, whether we have the capacity for total destruction-though nuclear annihilation or such-remains debated. Some experts argue that humans are so numerous, widespread and suited to survive catastrophe that no event would result in extinction. A collapse of global ecosystems resulting from climate change and overpopulation has also been predicted as a cause for our extinction but, again, it is difficult to accept that such events could cause human die-off everywhere. Ultimately, it is impossible to predict what might happen in coming centuries. But, more so than any other species, humanity is able to control its evolution via the use of technology, genetic modification and the control of resources these factors make it likely that we will persist for longer than has been typical for mammal species before us.

No species lasts forever. Our species has been in existence for at least 200,000 years and is not old in evolutionary terms. Consequently, we should persists for hundreds of thousands of years yet there are no indications that Homo sapiens is in decline. However, whether we have the capacity for total destruction-though nuclear annihilation or such-remains debated. Some experts argue that humans are so numerous, widespread and suited to survive catastrophe that no event would result in extinction. A collapse of global ecosystems resulting from climate change and overpopulation has also been predicted as a cause for our extinction but, again, it is difficult to accept that such events could cause human die-off everywhere. Ultimately, it is impossible to predict what might happen in coming centuries. But, more so than any other species, humanity is able to control its evolution via the use of technology, genetic modification and the control of resources these factors make it likely that we will persist for longer than has been typical for mammal species before us.

No species lasts forever. Our species has been in existence for at least 200,000 years and is not old in evolutionary terms. Consequently, we should persists for hundreds of thousands of years yet there are no indications that Homo sapiens is in decline. However, whether we have the capacity for total destruction-though nuclear annihilation or such-remains debated. Some experts argue that humans are so numerous, widespread and suited to survive catastrophe that no event would result in extinction. A collapse of global ecosystems resulting from climate change and overpopulation has also been predicted as a cause for our extinction but, again, it is difficult to accept that such events could cause human die-off everywhere. Ultimately, it is impossible to predict what might happen in coming centuries. But, more so than any other species, humanity is able to control its evolution via the use of technology, genetic modification and the control of resources these factors make it likely that we will persist for longer than has been typical for mammal species before us.

The ridge at this point about fifty yards wide, and as the hut was on the south edge of the ridge, and the village on the north face of the hill, the latter was not visible from the former. I had been sitting on the rock for ten minutes when a head appeared over the crest from the direction of the village, followed by a second and a third. My friend the water-carrier had not been slow in informing the village of my arrival.

When strangers meet in India and wish to glean information from each other on any particular subject, it is customary to refrain from broaching the subject that has brought them together - whether accidentally or of set purpose - until the very last moment and to fill up the interval by finding out everything concerning each other's domestic and private affairs; as, for instance, whether married and if so the number and sex of children and their ages; if not married, why not; occupation and amount of pay, and so on. Questions that would in any other part of the world earn one a thick ear, are in India - and especially in our hills - asked so artlessly and universally that no one who has lived among the people, dreams of taking offence at them.

The ridge at this point about fifty yards wide, and as the hut was on the south edge of the ridge, and the village on the north face of the hill, the latter was not visible from the former. I had been sitting on the rock for ten minutes when a head appeared over the crest from the direction of the village, followed by a second and a third. My friend the water-carrier had not been slow in informing the village of my arrival.

When strangers meet in India and wish to glean information from each other on any particular subject, it is customary to refrain from broaching the subject that has brought them together - whether accidentally or of set purpose - until the very last moment and to fill up the interval by finding out everything concerning each other's domestic and private affairs; as, for instance, whether married and if so the number and sex of children and their ages; if not married, why not; occupation and amount of pay, and so on. Questions that would in any other part of the world earn one a thick ear, are in India - and especially in our hills - asked so artlessly and universally that no one who has lived among the people, dreams of taking offence at them.

The ridge at this point about fifty yards wide, and as the hut was on the south edge of the ridge, and the village on the north face of the hill, the latter was not visible from the former. I had been sitting on the rock for ten minutes when a head appeared over the crest from the direction of the village, followed by a second and a third. My friend the water-carrier had not been slow in informing the village of my arrival.

When strangers meet in India and wish to glean information from each other on any particular subject, it is customary to refrain from broaching the subject that has brought them together - whether accidentally or of set purpose - until the very last moment and to fill up the interval by finding out everything concerning each other's domestic and private affairs; as, for instance, whether married and if so the number and sex of children and their ages; if not married, why not; occupation and amount of pay, and so on. Questions that would in any other part of the world earn one a thick ear, are in India - and especially in our hills - asked so artlessly and universally that no one who has lived among the people, dreams of taking offence at them.

The ridge at this point about fifty yards wide, and as the hut was on the south edge of the ridge, and the village on the north face of the hill, the latter was not visible from the former. I had been sitting on the rock for ten minutes when a head appeared over the crest from the direction of the village, followed by a second and a third. My friend the water-carrier had not been slow in informing the village of my arrival.

When strangers meet in India and wish to glean information from each other on any particular subject, it is customary to refrain from broaching the subject that has brought them together - whether accidentally or of set purpose - until the very last moment and to fill up the interval by finding out everything concerning each other's domestic and private affairs; as, for instance, whether married and if so the number and sex of children and their ages; if not married, why not; occupation and amount of pay, and so on. Questions that would in any other part of the world earn one a thick ear, are in India - and especially in our hills - asked so artlessly and universally that no one who has lived among the people, dreams of taking offence at them.

In 1984, the French and the British agreed that a link across the English Channel would be mutually beneficial. However, both the Governments realised that although the project would create the much needed jobs, neither country's Government could fund such a massive project. Thus, they decided to hold a contest.

This contest invited companies to submit their plan to create a link across the English Channel. As part of the contest's requirements, the submitting company was to provide a plan to raise the needed funds to build the project, have the ability to operate the proposed Channel link once the project was completed, and the proposed link must be able to endure for at least 120 years.

Ten proposals were submitted, including various tunnels and bridges. Some of the proposals were so outlandish in design that they were easily dismissed; others would be so expensive that they were unlikely to ever be completed. The successful proposal planned for a tunnel made up of two, parallel railway tunnels that would be dug under the English Channel. Between these two railway tunnels would run a third, smaller tunnel that would be used for maintenance, including drainage pipes, communication cables etc.

After the first testrun on 10 December 1993, the Channel Tunnel officially opened on 6 may 1994.

In 1984, the French and the British agreed that a link across the English Channel would be mutually beneficial. However, both the Governments realised that although the project would create the much needed jobs, neither country's Government could fund such a massive project. Thus, they decided to hold a contest.

This contest invited companies to submit their plan to create a link across the English Channel. As part of the contest's requirements, the submitting company was to provide a plan to raise the needed funds to build the project, have the ability to operate the proposed Channel link once the project was completed, and the proposed link must be able to endure for at least 120 years.

Ten proposals were submitted, including various tunnels and bridges. Some of the proposals were so outlandish in design that they were easily dismissed; others would be so expensive that they were unlikely to ever be completed. The successful proposal planned for a tunnel made up of two, parallel railway tunnels that would be dug under the English Channel. Between these two railway tunnels would run a third, smaller tunnel that would be used for maintenance, including drainage pipes, communication cables etc.

After the first testrun on 10 December 1993, the Channel Tunnel officially opened on 6 may 1994.

In 1984, the French and the British agreed that a link across the English Channel would be mutually beneficial. However, both the Governments realised that although the project would create the much needed jobs, neither country's Government could fund such a massive project. Thus, they decided to hold a contest.

This contest invited companies to submit their plan to create a link across the English Channel. As part of the contest's requirements, the submitting company was to provide a plan to raise the needed funds to build the project, have the ability to operate the proposed Channel link once the project was completed, and the proposed link must be able to endure for at least 120 years.

Ten proposals were submitted, including various tunnels and bridges. Some of the proposals were so outlandish in design that they were easily dismissed; others would be so expensive that they were unlikely to ever be completed. The successful proposal planned for a tunnel made up of two, parallel railway tunnels that would be dug under the English Channel. Between these two railway tunnels would run a third, smaller tunnel that would be used for maintenance, including drainage pipes, communication cables etc.

After the first testrun on 10 December 1993, the Channel Tunnel officially opened on 6 may 1994.

When I was a small child my grandparents would take me blackberry picking. It was usually late August when the blackberries had fully ripened. Grandad would drive us is in his old van. Despite not being comfortable or particularly safe, Grandad's van had a character you would not find in sleek new car complete with the latest innovations and a silent engine. Being seven or eight at the time, I always enjoyed a trip as we bounced along to our destination.

My grandparents always chose the same spot. Wild blackberry bushes stretched along the roadside as far as the eye could see in the both directions. The road overlooked a small pitch and putt course. On such sunny summer days it was always full. Golfers ambled sedately from hole and the crack of metal striking ball was a constant accompaniment.

Several hours of picking berries ensured. Nana warned me not to eat any until they had all been washed but turned a knowing blind eye while I gorged anyway. I also helped myself to the occasional unripe red berry as I had a particular taste for anything bitter. The fully immature green berries proved a step too far for even my pallet and were merely unpleasant.

When at last we were finished the bright scenery had turned to lengthy shadows and the afternoon had elapsed into evening. Grandad hauled a bin bag half full of berries back to the van. Juice bled slowly onto the ground. Nana would later make apple and blackberry tarts and fill several jars with jam. When I reached the van my stomach hurt from too much fruit. My hands stung from constant thorn pricks and were strained dark purple. I always enjoyed those days.

When I was a small child my grandparents would take me blackberry picking. It was usually late August when the blackberries had fully ripened. Grandad would drive us is in his old van. Despite not being comfortable or particularly safe, Grandad's van had a character you would not find in sleek new car complete with the latest innovations and a silent engine. Being seven or eight at the time, I always enjoyed a trip as we bounced along to our destination.

My grandparents always chose the same spot. Wild blackberry bushes stretched along the roadside as far as the eye could see in the both directions. The road overlooked a small pitch and putt course. On such sunny summer days it was always full. Golfers ambled sedately from hole and the crack of metal striking ball was a constant accompaniment.

Several hours of picking berries ensured. Nana warned me not to eat any until they had all been washed but turned a knowing blind eye while I gorged anyway. I also helped myself to the occasional unripe red berry as I had a particular taste for anything bitter. The fully immature green berries proved a step too far for even my pallet and were merely unpleasant.

When at last we were finished the bright scenery had turned to lengthy shadows and the afternoon had elapsed into evening. Grandad hauled a bin bag half full of berries back to the van. Juice bled slowly onto the ground. Nana would later make apple and blackberry tarts and fill several jars with jam. When I reached the van my stomach hurt from too much fruit. My hands stung from constant thorn pricks and were strained dark purple. I always enjoyed those days.

When I was a small child my grandparents would take me blackberry picking. It was usually late August when the blackberries had fully ripened. Grandad would drive us is in his old van. Despite not being comfortable or particularly safe, Grandad's van had a character you would not find in sleek new car complete with the latest innovations and a silent engine. Being seven or eight at the time, I always enjoyed a trip as we bounced along to our destination.

My grandparents always chose the same spot. Wild blackberry bushes stretched along the roadside as far as the eye could see in the both directions. The road overlooked a small pitch and putt course. On such sunny summer days it was always full. Golfers ambled sedately from hole and the crack of metal striking ball was a constant accompaniment.

Several hours of picking berries ensured. Nana warned me not to eat any until they had all been washed but turned a knowing blind eye while I gorged anyway. I also helped myself to the occasional unripe red berry as I had a particular taste for anything bitter. The fully immature green berries proved a step too far for even my pallet and were merely unpleasant.

When at last we were finished the bright scenery had turned to lengthy shadows and the afternoon had elapsed into evening. Grandad hauled a bin bag half full of berries back to the van. Juice bled slowly onto the ground. Nana would later make apple and blackberry tarts and fill several jars with jam. When I reached the van my stomach hurt from too much fruit. My hands stung from constant thorn pricks and were strained dark purple. I always enjoyed those days.

When I was a small child my grandparents would take me blackberry picking. It was usually late August when the blackberries had fully ripened. Grandad would drive us is in his old van. Despite not being comfortable or particularly safe, Grandad's van had a character you would not find in sleek new car complete with the latest innovations and a silent engine. Being seven or eight at the time, I always enjoyed a trip as we bounced along to our destination.

My grandparents always chose the same spot. Wild blackberry bushes stretched along the roadside as far as the eye could see in the both directions. The road overlooked a small pitch and putt course. On such sunny summer days it was always full. Golfers ambled sedately from hole and the crack of metal striking ball was a constant accompaniment.

Several hours of picking berries ensured. Nana warned me not to eat any until they had all been washed but turned a knowing blind eye while I gorged anyway. I also helped myself to the occasional unripe red berry as I had a particular taste for anything bitter. The fully immature green berries proved a step too far for even my pallet and were merely unpleasant.

When at last we were finished the bright scenery had turned to lengthy shadows and the afternoon had elapsed into evening. Grandad hauled a bin bag half full of berries back to the van. Juice bled slowly onto the ground. Nana would later make apple and blackberry tarts and fill several jars with jam. When I reached the van my stomach hurt from too much fruit. My hands stung from constant thorn pricks and were strained dark purple. I always enjoyed those days.

When I was a small child my grandparents would take me blackberry picking. It was usually late August when the blackberries had fully ripened. Grandad would drive us is in his old van. Despite not being comfortable or particularly safe, Grandad's van had a character you would not find in sleek new car complete with the latest innovations and a silent engine. Being seven or eight at the time, I always enjoyed a trip as we bounced along to our destination.

My grandparents always chose the same spot. Wild blackberry bushes stretched along the roadside as far as the eye could see in the both directions. The road overlooked a small pitch and putt course. On such sunny summer days it was always full. Golfers ambled sedately from hole and the crack of metal striking ball was a constant accompaniment.

Several hours of picking berries ensured. Nana warned me not to eat any until they had all been washed but turned a knowing blind eye while I gorged anyway. I also helped myself to the occasional unripe red berry as I had a particular taste for anything bitter. The fully immature green berries proved a step too far for even my pallet and were merely unpleasant.

When at last we were finished the bright scenery had turned to lengthy shadows and the afternoon had elapsed into evening. Grandad hauled a bin bag half full of berries back to the van. Juice bled slowly onto the ground. Nana would later make apple and blackberry tarts and fill several jars with jam. When I reached the van my stomach hurt from too much fruit. My hands stung from constant thorn pricks and were strained dark purple. I always enjoyed those days.

Digital technologies have profoundly changed childhood and adolescence. The internet and the means to access it, such as tablets and smartphones, along with social media platforms and messaging apps, have become integral to the lives of youth around the world. They have transformed their education and learning the way make and maintain friendship, how they spend their leisure time, and their engagement with wider society. UNICEF's State of the world's Children 2017 : Children in a Digital World report reveals that one in three internet users is younger 18 years and 71% of 15-24-year-olds are online, making them the most connected age group worldwide. However, the so-called digital divide is substantial: 346 million youth are not online, with African adolescents the most affected (60% are not connected compared with 4% in Europe). Young people who lack digital skills, live in remote regions, or speak a minority language are also being left behind in harnessing the opportunities.

Some children have never been online or have little access and are missing out on the benefits of connectivity.

Digital advances have their flip side too. Bullying is no longer left at the school gates; cyberbullying is a new method for bullies to hurt and humilite their victims with the click of a button. Words and images posted online that are designed to cause harm are also difficult to delete, increasing the risk of re-victimisation.

Concerns have also been raised about the time children spend using digital technology and its effect on their physical activity and mental health. Evidence suggests moderate use of digital technology can be beneficial to children's mental wellbeing, whereas excessive use can be detrimental. Children's social relationships seem to be enhanced by digital technology, especially since most of their social circle is now online. Evidence on physical activity is mixed. And better research is needed in this area.

Despite these issues, the popularity and use of digital technologies will continue to grow. However, an intergenerational gap exists in digital knowledge and literacy. Teachers and parents need training to teach digital skills and online safety to children. They are also crucial to helping young people assess reliable news and information sources and navigate the pressures social media, as highlighted in a report released on Jan 4 by England's Children's Commissioner. Schools are also an important forum for discussing cyberbullying, anti-bullying programmes need to include online harassment.

Children and adolescents must be the priority of national and global digital policies, not only to protect them from online harm but also to allow technology to help them fulfil their full potential.

Digital technologies have profoundly changed childhood and adolescence. The internet and the means to access it, such as tablets and smartphones, along with social media platforms and messaging apps, have become integral to the lives of youth around the world. They have transformed their education and learning the way make and maintain friendship, how they spend their leisure time, and their engagement with wider society. UNICEF's State of the world's Children 2017 : Children in a Digital World report reveals that one in three internet users is younger 18 years and 71% of 15-24-year-olds are online, making them the most connected age group worldwide. However, the so-called digital divide is substantial: 346 million youth are not online, with African adolescents the most affected (60% are not connected compared with 4% in Europe). Young people who lack digital skills, live in remote regions, or speak a minority language are also being left behind in harnessing the opportunities.

Some children have never been online or have little access and are missing out on the benefits of connectivity.

Digital advances have their flip side too. Bullying is no longer left at the school gates; cyberbullying is a new method for bullies to hurt and humilite their victims with the click of a button. Words and images posted online that are designed to cause harm are also difficult to delete, increasing the risk of re-victimisation.

Concerns have also been raised about the time children spend using digital technology and its effect on their physical activity and mental health. Evidence suggests moderate use of digital technology can be beneficial to children's mental wellbeing, whereas excessive use can be detrimental. Children's social relationships seem to be enhanced by digital technology, especially since most of their social circle is now online. Evidence on physical activity is mixed. And better research is needed in this area.

Despite these issues, the popularity and use of digital technologies will continue to grow. However, an intergenerational gap exists in digital knowledge and literacy. Teachers and parents need training to teach digital skills and online safety to children. They are also crucial to helping young people assess reliable news and information sources and navigate the pressures social media, as highlighted in a report released on Jan 4 by England's Children's Commissioner. Schools are also an important forum for discussing cyberbullying, anti-bullying programmes need to include online harassment.

Children and adolescents must be the priority of national and global digital policies, not only to protect them from online harm but also to allow technology to help them fulfil their full potential.

Digital technologies have profoundly changed childhood and adolescence. The internet and the means to access it, such as tablets and smartphones, along with social media platforms and messaging apps, have become integral to the lives of youth around the world. They have transformed their education and learning the way make and maintain friendship, how they spend their leisure time, and their engagement with wider society. UNICEF's State of the world's Children 2017 : Children in a Digital World report reveals that one in three internet users is younger 18 years and 71% of 15-24-year-olds are online, making them the most connected age group worldwide. However, the so-called digital divide is substantial: 346 million youth are not online, with African adolescents the most affected (60% are not connected compared with 4% in Europe). Young people who lack digital skills, live in remote regions, or speak a minority language are also being left behind in harnessing the opportunities.

Some children have never been online or have little access and are missing out on the benefits of connectivity.

Digital advances have their flip side too. Bullying is no longer left at the school gates; cyberbullying is a new method for bullies to hurt and humilite their victims with the click of a button. Words and images posted online that are designed to cause harm are also difficult to delete, increasing the risk of re-victimisation.

Concerns have also been raised about the time children spend using digital technology and its effect on their physical activity and mental health. Evidence suggests moderate use of digital technology can be beneficial to children's mental wellbeing, whereas excessive use can be detrimental. Children's social relationships seem to be enhanced by digital technology, especially since most of their social circle is now online. Evidence on physical activity is mixed. And better research is needed in this area.

Despite these issues, the popularity and use of digital technologies will continue to grow. However, an intergenerational gap exists in digital knowledge and literacy. Teachers and parents need training to teach digital skills and online safety to children. They are also crucial to helping young people assess reliable news and information sources and navigate the pressures social media, as highlighted in a report released on Jan 4 by England's Children's Commissioner. Schools are also an important forum for discussing cyberbullying, anti-bullying programmes need to include online harassment.

Children and adolescents must be the priority of national and global digital policies, not only to protect them from online harm but also to allow technology to help them fulfil their full potential.

Digital technologies have profoundly changed childhood and adolescence. The internet and the means to access it, such as tablets and smartphones, along with social media platforms and messaging apps, have become integral to the lives of youth around the world. They have transformed their education and learning the way make and maintain friendship, how they spend their leisure time, and their engagement with wider society. UNICEF's State of the world's Children 2017 : Children in a Digital World report reveals that one in three internet users is younger 18 years and 71% of 15-24-year-olds are online, making them the most connected age group worldwide. However, the so-called digital divide is substantial: 346 million youth are not online, with African adolescents the most affected (60% are not connected compared with 4% in Europe). Young people who lack digital skills, live in remote regions, or speak a minority language are also being left behind in harnessing the opportunities.

Some children have never been online or have little access and are missing out on the benefits of connectivity.

Digital advances have their flip side too. Bullying is no longer left at the school gates; cyberbullying is a new method for bullies to hurt and humilite their victims with the click of a button. Words and images posted online that are designed to cause harm are also difficult to delete, increasing the risk of re-victimisation.

Concerns have also been raised about the time children spend using digital technology and its effect on their physical activity and mental health. Evidence suggests moderate use of digital technology can be beneficial to children's mental wellbeing, whereas excessive use can be detrimental. Children's social relationships seem to be enhanced by digital technology, especially since most of their social circle is now online. Evidence on physical activity is mixed. And better research is needed in this area.

Despite these issues, the popularity and use of digital technologies will continue to grow. However, an intergenerational gap exists in digital knowledge and literacy. Teachers and parents need training to teach digital skills and online safety to children. They are also crucial to helping young people assess reliable news and information sources and navigate the pressures social media, as highlighted in a report released on Jan 4 by England's Children's Commissioner. Schools are also an important forum for discussing cyberbullying, anti-bullying programmes need to include online harassment.

Children and adolescents must be the priority of national and global digital policies, not only to protect them from online harm but also to allow technology to help them fulfil their full potential.