Canadian scientists have engineered a revolutionary battery from tree-derived cellulose nanofibers—an energy storage solution that’s not only biodegradable but vanishes into the soil within 60 days after disposal. Unlike conventional lithium-ion batteries that contain toxic metals and pose fire risks, these wood-based batteries are entirely plant-based, flexible, and eco-friendly. They've already been tested in lightweight applications like drones, LED lights, and wearables, proving both functionality and sustainability. The innovation marks a major leap toward greener electronics. With the rise of IoT devices, wearables, and smart packaging, demand for disposable batteries is surging—and so is the resulting e-waste. These tree-powered batteries could eliminate that problem entirely. Imagine powering devices without leaving behind a single gram of waste. Canada is pioneering a future where energy isn’t just renewable—it’s compostable. #GreenTech #BiodegradableBattery #SustainableInnovation #EcoFriendlyTech #CanadianScience

Sweet and Sour Chicken Stir-Fry Vibrant Sweet and Sour Chicken Stir-Fry with Crisp Vegetables and Tangy Glaze Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces 2 tablespoons vegetable oil 1 red bell pepper, sliced 1 green bell pepper, sliced 1 small onion, sliced 1 cup pineapple chunks (fresh or canned, drained) 2 cloves garlic, minced 1 teaspoon grated ginger For the sauce: 1/4 cup rice vinegar 1/4 cup ketchup 3 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon cornstarch mixed with 2 tablespoons water Directions: In a small bowl, whisk together rice vinegar, ketchup, brown sugar, and soy sauce. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside. In the same skillet, add garlic and ginger; sauté for 30 seconds until fragrant. Add the sliced onions and bell peppers; stir-fry for 3-4 minutes until they begin to soften but remain crisp. Stir in pineapple chunks and return the chicken to the skillet. Pour the sauce over the chicken and vegetables; stir to coat evenly. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Serve hot over steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 380 kcal per serving | Servings: 4 servings #sweetandsourchicken #stirfryrecipes #asianrecipes #chickenstirfry #healthymeals #quickdinner #easyrecipes #asianflavors #homemade #weeknightmeals #chickenrecipes #freshveggies #pineapplerecipes #familydinner #mealprep #foodie #foodblogger #healthyeating #dinnerideas #comfortfood This Sweet and Sour Chicken Stir-Fry is the perfect balance of tangy, sweet, and savory flavors with crisp veggies and juicy pineapple. Dinner done right!

National Guard or Active Duty military...? Gl Rights Hotline # 👇below [fuck]

Yes yes engles

Glove-eating man gets eaten alive by Man-eating glove. The cycle of life is perpetuated. Horrendous.