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It was the battle that liberated Western Europe from Nazi Germany's control: June 6, 1944 was the beginning of the Battle of Normandy in World War II.This year marks the 75th anniversary of that date, called "D-Day." More than 156,000 American, British and Canadian forces were allies when they landed on five beaches along 50 miles of the Normandy region of France.History shows the invasion was one of the biggest and most-planned military assaults. The Germans were misled about where an invasion may occur. Adolf Hitler knew a strike was coming, but he did not know where.Two months after D-Day, northern France was free, and within a year, the Germans were all defeated by the group of allies.The invasion at Normandy is thought of as the beginning of the end of war in Europe, 795

It used to be frowned upon to show up to work in jeans. However, more companies are now making it “Casual Friday” every day.At the digital media firm Inboxlab, employees get to wear jeans, t-shirts and sneakers to the office."When people are wearing something they enjoy wearing or feel comfortable in, they will actually be able to perform at their best," says Sean Devlin, the vice president of operations at Inboxlab.Employee Victoria Hurd agrees, saying previous jobs did not give her the freedom she has at Inboxlab."The median age was 45 to 50. The expectation was completely different than what it is here,” she explains. “I had to wear a pantsuit, nice shirt, heels and things like that every single day. It was not stifling, but I felt regimented."Many people think the trend of dressing more casual has come from the younger workers."There’s a lot more of this millennial vibe and people wanting to get much more out of their lives than just at work," Hurd says.Dressing casual and comfortable is great, but there is such a thing as too casual."You don't want someone in a tracksuit, but you do want them to feel comfortable with what they are wearing,” Devlin says.Since every day is casual day, the company treats Fridays a little differently; they have theme days. Last week, the team dressed for Pride Week. "It’s more relaxed. We have open lines of communication amongst all of the team members,” Hurd says about the work environment. “There’s a really great culture at Inboxlab, in part because we are able to dress how we want to." 1560

In the heart of Silicon Valley, people are keeping a pulse on a new product, as techies transition to foodiesAt Vina Enoteca, a restaurant located a few blocks from Stanford University, staff serve up new plant-based proteins.“We had a spike on the pizza with Impossible Meat,” says owner Rocco Scordella.Scordella put products created by the company Impossible Foods on his menu a few years ago. Now, they account for 20 percent of his pizza sales.“I think it’s as close as it can get,” Scordella says. “That’s why I think when a lot of meat eaters taste it they’re like, ‘Oh, wow. This is close to real meat.'"That’s the idea behind Impossible Foods, one of the top plant-based protein companies in the country. The company gave us an all-access inside look at their lab, showing us the science of turning plants into meaty-tasting patties.“The Impossible Burger is made of actually just four really simple categories of ingredients,” Laura Kliman, Impossible Foods senior flavor scientist, says. “We have proteins, our nutrients which generate flavor; we have our binders and we have fat.” They also use the blood red liquid hemoglobin.“Heme is what makes meat taste like meat,” Kliman explains. “It’s an iron containing molecule that is found in every living plant and animal and is essential for life.”This food tech startup was founded by a Stanford University biochemistry professor and a team of scientists back in 2011. After studying meat at the molecular level, they launched Impossible Burger 2.0 in 2014 and the sales have skyrocketed“Since then, we have grown from about 5,000 restaurants in January 2019 to now more than 9,000 restaurants that are serving the Impossible Burger,” Rachel Konrad, Impossible Foods chief communications officer.Those restaurants include some of the biggest fast food franchises in the world.“Just in the past six weeks, you’ve seen Burger King and Little Caesars jump on this trend,” Konrad says. “They’re both rolling out the Impossible Burger and the Impossible Sausage."Impossible Foods hopes to increase that demand by launching in grocery stores later this year.With a starting price point on par with grassfed beef and going down from there.“If we want to make a product that is affordable for many, we need to be using ingredients that are really part of the food chain now,” says David Lipman, Impossible Foods chief science officer.Lipman claims his team’s plant-based foods are better for your health and the environment.“Animal-based agriculture has been possibly the most damaging thing we are doing to the planet,” he says. “We can get the ingredients we need just from the earth at a 20th the amount of space and land, much lower water usage. So, we want to cut out that middle man and make the use of animals and agriculture no longer needed.”Cattle rancher Joe Morris, however, disagrees with those claims. “First of all, they haven’t been around really to understand if that’s true or not,” he says. “Whereas actually beef has been around since people have been people.”Morris’ family’s business T.O. Cattle Company is one of California’s oldest beef companies, dating back to the Gold Rush era. He believes in tradition over technology.“The people that are doing plant-based proteins are doing it with good intentions,” he says. “But there’s a failure to understand the ecology of just ecology and they really don’t know much about agriculture.”Instead, Morris says whatever damage caused by animal agriculture has to be healed by holistic animal agriculture.“The animals are incredible creatures and they do amazing work," he says. "And the results of their work is biodiversity beauty water in the ground. The plant-based proteins, there’s no romance, there’s no beauty there.”When it comes to customers, however, beauty is in the eye of the beholder. “It’s good,” says a man who bought an Impossible Burger from Burger King. “I could hardly tell it wasn’t a regular beef patty.”This customer also tells us that he added bacon to his plant-based protein patty. 4039

In a striking image from the former capital of the Confederacy, anti-police brutality protesters projected an image of George Floyd with the words "no justice, no peace" onto a statue of Confederate Gen. Robert. E. Lee.The photo, taken by Dwight Nixon — a photojournalist with Scripps station 305

In Florida, golfers play by a different set of rules. And one of the rules may or may not include ignoring giant, scary alligators.Professional wakeboarder Steel Lafferty was playing golf at the ChampionsGate Country Club in Orlando on Wednesday afternoon when he had an unexpected run-in with a gator."I wasn't too worried," Lafferty told CNN."I wakeboard professionally so I'm always in the water and I've kind of been around gators my whole life. There was a bit of a worry, but it seemed like he was doing his own thing so I let him go."In a video posted to his Instagram account, Lafferty barely acknowledges the alligator, taking a shot at the same moment it strolls by. He estimated it to be about 7 feet long.Lafferty called his encounter with the alligator a "good experience.""My shot was really good and that was really the only thing I was worried about. I had to make par on the hole because we had a bet going and I was more worried about winning the bet than getting eaten."It wasn't the first time this month a Florida gator has made a dramatic appearance in an unlikely place.Videos from last week show one swimming in the middle of a busy road and another climbing a fence. 1203