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In the words of Taylor Swift, internet trolls need to calm down.The "ME!" singer has dropped the second single her new album.The song is a clapback to bullies on the internet titled, "You Need To Calm Down."Swift opens up the otherwise bubbly tune by singing, "You are somebody that I don't know / But you're takin' shots at me like it's Patrón."At the end of the verse, she tacks on the lyric, "snakes and stones never broke my bones" -- a nod to her previous album, "Reputation," in which snakes played a major role.The chorus gets straight to the song's title with the lyrics, "You need to calm down, you're being too loud."But instead of attacking her trolls, Swift sounds concerned for them.She sings, "Hey, are you okay?" in the first verse and follows it up in the second verse with, "Why are you mad when you could be GLAAD?"The lyric generating the most buzz comes about halfway through the song and solidifies Swift's support for the LGBTQ community: "And control your urges to scream about all the people you hate / 'Cause shade never made anybody less gay."Swifties, as the singer's devotees are called, will have to wait until Monday, June 17 for the accompanying music video.In an Instagram Live on Thursday, Swift promised the video will be "worth the wait.""You Need to Calm Down" is one of 18 tracks on "Lover," which releases on August 23. And while Swift described the album as romantic, she insisted that it's not going to be filled with upbeat songs."I think you can find romance in loneliness or sadness or going through a conflict or dealing with things in your life," Swift said. "It just looks at those things with a very romantic gaze." 1674

It's been "extremely, extremely" tough growing up without her father, Julia Yllescas tells CNN. "It gets harder and harder every year."Army Ranger Capt. Robert Yllescas never came home after he deployed to Afghanistan when Julia was 7 years old.As she started her last year of high school in Aurora, Nebraska, she had a photographer edit an angelic visage of her father into her senior photos so that he could be with her during the most monumental moment of her life.He'll be portrayed in an upcoming filmHer father 529

Just talked to the GM at Riley Chevy in Jefferson City. 500+ cars damaged or destroyed. @41actionnews pic.twitter.com/MUbWCdeUYL— Steven Dial (@StevenDialTV) May 23, 2019 183

Jo Cameron, a 71-year-old Scottish woman, has never needed to take painkillers after seeing the dentist and can eat spicy Scotch bonnet chilis without any discomfort.She thought little of it until she sought treatment for a hip problem at the age of 65. Doctors were astonished to find that she experienced no pain despite severe degeneration in her joint. A year later, she said she felt no pain after undergoing what's typically a very painful operation on her hand for osteoarthritis.Her doctors decided to analyze whether her lack of pain sensitivity was due to genetics and found it was caused by a mutation in a previously unidentified gene."I had no idea until a few years ago that there was anything that unusual about how little pain I feel. I just thought it was normal," Cameron said in a news release.In 828

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