When you purchase through links on our site, we may earn an affiliate commission. Here’s how it works. Raspberry Pi Imager 1.9.4 released bringing performance improvements, bug fixes and more David Uzondu Neowin · Jun 5, 2025 05:12 EDT Raspberry Pi Imager 1.9.4 is now out, marking the first official release in its 1.9.x series. This application, for anyone new to it, is a tool from the Raspberry Pi Foundation. It first came out in March 2020. Its main job is to make getting an operating system onto a microSD card or USB drive for any Raspberry Pi computer super simple, even if you hate the command line. It handles downloading selected OS images and writing them correctly, cutting out several manual steps that used to trip people up, like finding the right image version or using complicated disk utility tools. This version brings solid user interface improvements for a smoother experience, involving internal tweaks that contribute to a more polished feel. Much work went into global accessibility, adding new Korean and Georgian translations. Updates also cover Chinese, German, Spanish, Italian, and many others. Naturally, a good number of bugs got squashed, including a fix for tricky long filename issues on Windows and an issue with the Escape key in the options popup. Changes specific to operating systems are also clear. Windows users get an installer using Inno Setup. Its program files, installer, and uninstaller are now signed for better Windows security. For macOS, .app file naming in .dmg packages is fixed, and building the software is more reliable. Linux users can now hide system drives from the destination list, a great way to prevent accidentally wiping your main computer drives. The Linux AppImage also disables Wayland support by default. The full list of changes is outlined below: Fixed minor errors in Simplified Chinese translation Updated translations for German, Catalan, Spanish, Slovak, Portuguese, Hebrew, Traditional Chinese, Italian, Korean, and Georgian Explicitly added --tree to lsblk to hide partitions from the top-level output CMake now displays the version as v1.9.1 Added support for quiet uninstallation on Windows Applied regex to match SSH public keys during OS customization Updated dependencies: libarchive (3.7.4 → 3.7.7 → 3.8.0) zlib (removed preconfigured header → updated to 1.4.1.1) cURL (8.8 → 8.11.0 → 8.13.0) nghttp2 (updated to 1.65.0) zstd (updated to 1.5.7) xz/liblzma (updated to 5.8.1) Windows-specific updates: Switched to Inno Setup for the installer Added code signing for binaries, installer, and uninstaller Enabled administrator privileges and NSIS removal support Fixed a bug causing incorrect saving of long filenames macOS-specific updates: Fixed .app naming in .dmg packages Improved build reliability and copyright Linux-specific updates: System drives are now hidden in destination popup Wayland support disabled in AppImage General UI/UX improvements: Fixed OptionsPopup not handling the Esc key Improved QML code structure, accessibility, and linting Made options popup modal Split main UI into component files Added a Style singleton and ImCloseButton component Internationalization (i18n): Made "Recommended" OS string translatable Made "gigabytes" translatable Packaging improvements: Custom AppImage build script with Qt detection Custom Qt build script with unprivileged mode Qt 6.9.0 included Dependencies migrated to FetchContent system Build system: CMake version bumped to 3.22 Various improvements and hardening applied Removed "Show password" checkbox in OS customization settings Reverted unneeded changes in long filename size calculation Internal refactoring and performance improvements in download and extract operations Added support for more archive formats via libarchive Lastly, it's worth noting that the system requirements have changed since version 1.9.0: macOS users will need version 11 or later; Windows users, Windows 10 or newer; Ubuntu users, version 22.04 or newer; and Debian users, Bookworm or later. Tags Report a problem with article Follow @NeowinFeed

Subscribe to Nintendo Life on YouTube817kUpdate [Thu 5th Jun 2025, 9am]: Lucky Alex-from-Nintendo-Life got his hands on Switch 2 a handful of hours before the rest of us (hey, some of us are still waiting for the postman to arrive!) and invites you to take a tour of the new console's Home screen and menus in the video above. It's all comfortingly familiar, that's for sure, but the speed! Join the 20-minute tour as he explores the system menu's ins-and-outs, and let us know your thoughts in the usual place. Now, back to peering out the front window for any sign of Pat...Original Story: With discoverability on the bloated Switch eShop causing headaches for players and devs alike, you can sometimes forget how slow the shopping experience on Switch can be. Likewise, though Nintendo hasn't bogged down the main system menu with ornamental additions, navigating the system menus is hardly a snappy experience, either. Well, it seems like Switch 2 is going to be a big upgrade in that department, as evidenced in this first look at the new Switch 2 eShop (which is now live) and the system's menus, courtesy of VGC editor-in-chief and lucky blighter Andy Robinson, who took delivery of a Switch 2 earlier today. Subscribe to Nintendo Life on YouTube817k On Bluesky, Robinson noted that after the system transfer, all your Switch 1 games appear there, ready and waiting to download. As you can see, booting Switch 2 is a lot like booting Xbox Series for the first time was - all of your Switch 1 games are already there, waiting for you to redownload (if you did the system transfer during setup)— Andy Robinson (@andyrobinson.bsky.social) 2025-06-04T13:33:48.745Z Perhaps we're just used to the now-soupy speed of an eight-year-old console, but seeing the speed of the screen transitions in the video at the top of the page brought a smile to our face. Now let's hope they can do something about the slop. We'll be bringing you our own in-depth S2 coverage just as soon as we're able. Not long to go now! Update: We got one! *slams alarm bell, Ghostbusters-style* Let us know below your impressions of the new eShop and Switch UI experience (which looks an awful lot like the old eShop and Switch UI experience, just a damned-sight quicker off the mark, no?). Which do you prefer? A step in the right direction [source youtube.com, via bsky.app] Share:36 7 Gavin first wrote for Nintendo Life in 2018 before joining the site full-time the following year, rising through the ranks to become Editor. He can currently be found squashed beneath a Switch backlog the size of Normandy. Hold on there, you need to login to post a comment... Related Articles Nintendo Appears To Have Updated Mario Kart World's Switch 2 File Size Some other file sizes have also changed Site News: We've Got A Switch 2 Come watch us unbox Pokémon Scarlet And Violet Version 4.0.0 Is Now Live, Here Are The Full Patch Notes The free Switch 2 upgrade has arrived PSA: Switch 2 Updates For Multiple First-Party Switch Games Are Now Available Updates for Mario Wonder, 3D All-Stars and much more!

Even as children, we in the U.S. learn that June brings good things—warmer weather, ice cream trucks, and most significantly, summer break from school. As an adult, all of those things still matter to me (substitute summer break for outdoorsy weekends), but the arrival of summer produce has crept up to the top of my June list of good things. In this monthly article, I take a look at the fruits and veggies coming into season and some incredible ways you can use them. Let’s dive into June's offerings. Why seasonal and local produce is greatLong distance shipping for out-of-season produce is convenient, but there is usually a price to pay with literal higher prices or lesser quality (or both). Using seasonal produce is a step toward supporting smaller farms situated somewhere closer to where you live rather than a monoculture farm somewhere far away. A big, healthy harvest with shorter shipping distances likely means a cheaper price tag for you. And hopefully the produce exhibits the best possible flavor profile since it doesn’t have to travel great distances to arrive at your market. Buying local and in season means you’ll possibly see a greater variety of tender greens and delicate fruits that don’t travel out of state well. Those little strawberries that pop up at the farmers market are so juicy and delicate you’d never see them packed up and shipped out across the country—they’d be turned into jam before they got a chance to leave. Go to those summer farmers markets downtown and reap the benefits of the juiciest summer fruit.  What’s in season right nowYou’re probably seeing it already, but everywhere from tiny produce markets to big box grocery stores are growing fuller with the very beginnings of summer produce glut, and the prices are dropping. Personally, I’m celebrating the low berry prices with morning smoothies. (If you’re a fruit smoothie-enthusiast like I am, here are a couple great blenders that might interest you.) For those who are growing their own food, keep up with our Home and Garden section for tips.The new produce coming in for June:ApricotsSweet Cherries (not quite yet for tart cherries)StrawberriesBlueberriesRaspberriesBlackberriesBeetsBroccoli Cabbage Garlic scapesGreen peasMustard greensZucchini & summer squashSay, "au revoir" to:AsparagusArugulaRampsParsnipsProduce in peak season:Beet greensLettuceRadishes and their greensRhubarbSpinachTurnipsChardSnap peasSnow peasNote that your specific region may be warmer or cooler, or farther away—so don’t worry if floods of strawberries haven’t arrived yet, or if you still have loads of wild ramps growing in the yard. Nature will do its thing, and we’ll continue trying to keep up.What to cook with your spring bountyFruitsJune is the beginning of having all the fun you want to have when it comes to recipes. Let’s start with fruit. We’re looking at loads of berries for the next few months and the beginnings of stone fruits, so I recommend warming up those ovens. I know that sounds too hot, but think of the pies! Cherry pies, Strawberry-rhubarb, apricot and blackberry, blueberry-goat-cheese tarts—you simply must make some. To help you along, here’s my fail-proof way to lattice pie crust, and my best advice on preventing soggy fruit pies. They’re well worth a read if you’ve had trouble in the past.If you’d rather be stuck in a room with a pack of wild 7-year-olds than make a pie, OK fine. Make a fruit trifle with leftover cake, stuff delicious biscuits with summer fruit and whipped cream, and why not take a crack at your own homemade berry ice cream. I made vanilla bean ice cream with a swirl of fresh raspberry compote and I felt pretty damn pleased with myself. If you’re shopping for affordable ice cream machines, I just tested and reviewed this Cuisinart.As I mentioned, fruit smoothies always welcome a handful of frozen berries. I should mention (and I’ll say this again at the end of the season): Freezing your berries is the best way to reduce waste. (Here’s the best way to freeze fruit.) If you’re using berries to top yogurt or granola, there’s no need to freeze it, but if you’re baking with fruit, making jams, or blending smoothies, freezing is extremely helpful. Pop the fruit in the freezer in the container it came in (hull strawberries first, and halve the big ones). After a few hours, they’ll be solid and you can dump them into a zip-top freezer bag for easier freezer storage.Vegetables All the cruciferous veggies are going strong right now, so go ahead and get that fiber. Use shaved broccoli and cabbage in a salad. Wilt spinach, chard, or mustard greens down in a hearty soup. My absolute favorite thing to do with summer zucchini is to make Thai kai jiao. You can use different vegetables in this dish, but zucchini is my all-time favorite. You also can’t go wrong with grilling big, fat planks of summer squash and drizzling them with a light vinaigrette. Got lots of crisp lettuce? Well, you can always bulk up your warm salads or do what I do and add it to every sandwich. Bacon, egg, cheese, and lettuce. Meatball parm sub and lettuce. Peanut butter and—OK, maybe not that one. Pay special attention to the fleeting produce like rhubarb, ramps, and scapes. They’re around for just a blink so grab them up. Try roasting your rhubarb with strawberries for a sweet, tart, and caramelized treat. Enjoy the best of June produce, and hopefully we’ll get a peek at tomatoes at the end of the month. 

Actually Animate with Geometry Nodes By harryblends on June 1, 2025 Videotutorials You can make so many things with geometry nodes and this video is about animating those things... with geometry nodes. Harry Blends shows you how to procedurally animate a bouncing ball and then instance it so that you can have as many bouncing balls as you please.I talk through every step, from aligning the ball for squash and stretch to using a float curve like it's what you were born to do, creating a geometry node group that will automatically animate whatever you plug into it.Start with a bouncing ball then use these techniques to fulfill your wildest procedural desires.

Believing that a joint-based approach is artistically limiting, Mattéo Martinez recreated the classic squash and stretch effect using a VEX-based solution implemented in APEX.He noted that while VEX feels more familiar and reliable, scripting directly in APEX is far more efficient for this type of deformation, offering better performance, instant feedback, and support for real-time controllers to drive deformation parameters.Mattéo has been sharing his experiments for some time now, developing tools in APEX, check out his dynamic paintbrush demo and more below:Follow him on LinkedIn for more, and don't forget to join our 80 Level Talent platform and our new Discord server, follow us on Instagram, Twitter, LinkedIn, Telegram, TikTok, and Threads, where we share breakdowns, the latest news, awesome artworks, and more.

This summer is predicted to be another scorcher, with record breaking temperatures across the U.S. beginning in June. While traditional summer crops do require heat, which is why we wait for summer to grow them, extreme heat waves or heat domes are a different thing altogether. Plants have a series of behaviors they'll display when under heat pressure. They can wilt, which is what it sounds like, due to water stress. Leaves will droop, and the solution isn't necessarily more water, but letting the plant ride out the wave with some shade, if you can provide it. Plants may bolt, which is when they stop growing leaves or fruit and instead, thinking they are at the end of their life, send up a flower, which will quickly go to seed. Once this flower is present, which the plant focuses all its energy on, the fruit and leaves will become bitter. Unfortunately, there's nothing you can do to "solve" bolting, except pull the plant and start over. And heat isn't the only threat: Fruit and leaves can also experience sun scald, which is basically a sunburn. You can see these spots on your tomatoes and pumpkins, which appear white, rather than red like they would on human skin. In most cases, plants will survive sunburn, but it puts the plant under additional stress and makes it more susceptible to other garden threats like disease. The best solution is to choose plants that will tolerate heat spikes, and then provide some support to your plants by watering evenly, giving shade when you can in the afternoon sun, and not planting, transplanting, or fertilizing during these spikes, all of which are stressful for plants. Greens that will survive a heat spikeWhile there are bolt-resistant lettuces you can grow, a true heat dome is simply too much stress, and most lettuce will go to seed. For heat-resistant greens, consider kale, which is hardy in both extreme cold and heat. Collards, known for the greens they produce, are also going to survive a heat wave without wilting, which is why they're popular across the south. The crop you might not have heard of yet is malabar spinach. While traditional spinach is a spring and shoulder season crop and won't do well even in an average summer, malabar (which is not actually related to real spinach) is a vining plant from India that tastes remarkably similar and has become popular for its resilience. Okra and corn are at home in the heatConsidering crops that have been popular in geographies that experience more heat than we're used to is a good strategy for finding vegetables that'll survive extreme temperatures. Okra is from Ethiopia, so heat resistance is part of the plant's DNA. Okra sometimes gets a bad rap for becoming slimy in recipes, but I urge you to consider growing it. There are two varieties of okra: I recommend only planting the spineless variety. The "spines" are spikes that can make touching and harvesting okra painful. Credit: Amanda Blum Corn may be a resource hog in your garden, requiring a lot of additional nitrogen to be productive, but it is also highly tolerant. Corn can survive in over 110 degree temperatures and still produce crops reliably, so long as those temperature spikes aren't extended. A true summer crop, corn needs 70 degree weather to grow, which is why you wait until June to plant corn seed. Vining plants like luffa, tepary beans, and yardlong beans To be fair, most people don't eat luffa (though you can); they know it instead as loofah, a sponge-like material used in "natural" scrubbing. But truly, luffa is a form of vining squash, which will grow prolifically, adores the sun, and thrives in prolonged heat. When the fruit is allowed to dry on the vine, the flesh can be stripped off, leaving behind the luffa, which looks precisely like loofah you purchase, and can be used immediately. There are plenty of pole beans (beans that climb, as opposed to bush beans, which do not) that originated in hot climates and will do well in a heat wave. Tepary beans, for instance: These beans are native to the Southwest U.S. and Mexico, and will spend the summer climbing and producing pods. Harvest them in the fall before the rain starts, and store them as dry beans. Yardlong beans are closer to a green bean. Still a vining bean, they can produce beans that are well over a foot long, as their name suggests. These summer stars prefer less water, and they will thrive anywhere they have support, like a trellis. Soybeans need the heatWhile not a vining bean, but a bush bean, soybeans are an easy crop to grow if you've got enough heat. These sun-tolerant plants will produce a limited amount of pods per plant, so they need to be grown in groups, but they require almost no support except watering. Harvest the pods and eat the beans steamed fresh, as you would in your favorite Japanese restaurant, or dry them to make soy milk or tofu. Squash and melons love the heatThere are two kinds of squash: summer and winter. Summer squash includes crops like zucchini, yellow squash, and pumpkins. Winter squash includes crops like acorn squash, butternut, spaghetti, and others. Both kinds of squash are traditionally grown in summer, and both are surprisingly resilient in heat. While you might experience sunburn on some fruit, squash is famous for providing shade due to the large leaves, and they will not only take care of most fruit, shielding it, but will also protect nearby plants by shading them, as well. So long as you keep your melons apart from your cucumbers and squash so they don't cross pollinate, your vining melons are likely to survive a heat wave with the same caveats as squash: Look for fruit that is exposed and cover it from sunburn, but the plant will mostly take care of that on its own. Sweet potatoes are built for high tempsOriginally from Polynesia, sweet potatoes are an excellent crop for beginning gardeners. They're easy to cultivate seedlings (called slips) from any sweet potato you bring home from the store. Once planted, they produce prolific above-ground vines that are showy with flowers, while below ground the potatoes grow over 120 days. These plants not only tolerate but thrive in heat.

We've probably all experienced a heated rivalry with a friend or another player in a game that transitions to a full-on grudge. Activision wants you to be able to acknowledge your Call of Duty beefs by sending your rival literal beef.Activision has partnered with Manly Man Co., which is an artisanal beef jerky company that makes creatively shaped products out of dried meat, to sell an edible Call of Duty-themed card to their friends. Players can purchase the "Settle our Beef" meat card for $24.50, which comes with the ability to have the sender's and receiver's name imprinted directly on the meat.Got a grudge? A friendly feud? Don’t just talk smack—send it. Literally 😤Because to settle beef, you gotta send the beef. Settle the score with edible invites made from beef straight outta the farmlands of Verdansk @CarterVailMusic 🥩 pic.twitter.com/lA3J2mscvY — Call of Duty (@CallofDuty) May 22, 2025 The card is emblazoned with the Call of Duty logo and also states, "Time to settle our beef[.] 1v1 me in Call of Duty[.]" It isn't small--it measures 4x9 inches and contains 1.8 ounces of jerky.Continue Reading at GameSpot

If you've ever wondered where loofahs come from, take a trip with us.   Image: Penpak Ngamsathain / Getty Images Get the Popular Science daily newsletter💡 Breakthroughs, discoveries, and DIY tips sent every weekday. If you’ve spent most of your life under the impression that loofahs are some type of sea sponge and that these scratchy natural scrubbers are the last thing you’d want to use on your body on a daily basis, you’re not alone. But in fact, the Luffa Aegyptiaca (often known as loofah in the U.S.) is the taxonomic name of a species of gourd that grows on land, and it’s a genetic descendant of the wild cucumber. What’s more, if it’s locally grown with minimal processing, it’s plenty soft enough for not just your skin, but plenty of other applications, too. What is a luffa? In the States, you’d be excused for not being familiar with this unique plant, as luffa is far more popular in Asia and tropical regions. In fact, very few farmers grow the plant commercially for the American market—there are just two farms in the country and, according to Brooklynn Gamble, farm supervisor at The Luffa Farm in Nipomo, California, both are located in the West Coast state. But the plant isn’t endemic to countries this far north, so cultivating it requires lots of care and attention. Luffa plants growing on vines at The Luffa Farm. Image: Courtesy of The Luffa Farm Fortunately, luffa farmer Deanne Coon was willing to offer both, which is how The Luffa Farm was born in 2000 after growing the plant as part of a friend’s biology class experiment and then spending nearly two decades experimenting. Thanks to Nipomo’s location in a decidedly non-tropical climate, Coon had to account for things like cooler seasons (she grows in greenhouses), coastal winds (also greenhouses) and gophers (she grows plants in pots instead of directly in the ground).  Now semi-retired, she and a team run the small farm peppered with avocado and citrus trees and decorated with quirky custom yard art. They also offer tours during open hours so visitors can learn a little something about luffa. Guests saunter through a steamy greenhouse where long green gourds that resemble zucchini hang from trellises in impressive quantities. They learn that while some Asian cultures raise smaller varieties that are green, tender, and edible when young, it’s not popular as a culinary ingredient in the U.S. And when they inquire about why crispy brown gourds are still hanging on the vine, they learn that luffa isn’t harvested until well after you think it’s dead. “When it’s completely brown and dry we cut it off the vine,” Gamble explains. Only then, and after it is peeled, will it finally be recognizable as the fibrous exfoliating sponge many know and love. In areas of Asia, the luffa fruit is used in culinary dishes. Image: Courtesy of The Luffa Farm It’s what’s on the inside that matters Getting to that point, however, takes time and unique biological functions that aren’t visible to the naked eye. It takes six to nine months after planting luffa seeds for them to be ready to harvest, Gamble explains (longer in winter, shorter in summer). It takes three to four months just for slim green baby gourds to start sprouting from reaching vines and the male flowers, which are necessary for pollination, to bloom.  Once that happens and pollination is complete, the squash are technically edible and ripe for picking. The inner fruit tends to be slimy like okra, so it’s a bit of an acquired taste. However, there are certainly recipes from around the world that incorporate this nutritional veggie. But The Luffa Farm isn’t in the business of unpopular produce, so the fruit is left on the vine where it can grow as large and heavy as the trellised vines can handle, Gamble continues. As that happens, the interior plant fibers act as the veins that feed water and nutrients to the seeds, the care of which is the plant’s number one directive. Those veins get thicker and denser to nourish the seeds as the gourd grows. When the gourd gets too big—about the size of an oversized zucchini—the vine, which can grow 30 to 40 feet in any direction, cuts off the water supply to the whole fruit in order to redistribute resources to other plants on the vine that are still growing. “As the vine sucks the water out and recycles it, [the gourd] dries up,” Gamble describes. When that happens, instead of rotting like most other produce, the luffa turns from deep green to yellow to brown and hard. When that happens, the gourd feels light as air because all the liquid and vegetable matter has dried up, leaving only a fibrous network of cellulose inside the now-hard, shell-like skin. That’s when it’s time to harvest. The skin is cracked open and the seeds, which can be replanted, are shaken out. Harvesters soak the whole gourd in water for five minutes, which rehydrates the thin layer of vegetable residue on the underside and then “the skin so it slides right off,” Gamble says. What’s left over is an airy, light, sponge-like spidery network of plant fibers that make an excellent natural multi-purpose sponge that’s pliable when dry and even softer when wet. That’s what makes it such an attractive option among skincare enthusiasts. Not all luffa are created equal If that doesn’t sound at all like the rigid, compressed luffa you see for sale at your local health food store, you’re not wrong. Most luffa are imported, and since they’re a plant, they must be treated beforehand to ensure they won’t transport bugs, disease, or other agricultural blights, Gamble explains.  “Those heat treatments in particular are what damage the fibers,” she states. It shrinks the otherwise light and loose cellulose structures and makes the luffa hard, compact, and less pliable. Compromising the structure also makes them more prone to bacterial growth, because they don’t dry out as easily or completely between uses. Luffas grown and sold at The Luffa Farm. Image: Courtesy of The Luffa Farm Luffa grown in the U.S., like the ones from The Luffa Farm, don’t have to be treated with anything since they’re not imported from overseas. They just get a quick rinse before they’re sold. As a result, they’re softer, more pleasant on skin, more versatile, and longer lasting. One might last up to a year of regular use. Plus, because they’re highly porous, “they don’t create the same breeding ground for bacteria,” Gamble offers. A plant with unlimited uses But exfoliating isn’t all these plants are good for. On the contrary, Gamble says there are many uses for luffa. Softer varieties can be used as a facial sponge in place of a washcloth. They can even be tossed in the washer for a deep clean, though you should avoid putting them in the dryer. They make excellent dish sponges and pot scrubbers. Gamble uses one on her stainless steel stove.  A wet luffa makes quick work of washing your car, too, especially when it comes to scrubbing bugs off your grill, Gamble recommends. The fibers won’t even scratch the finish. They’ve even been used as insulation in mud brick houses and as industrial filters and may have inspired a sunlight-powered porous hydrogel that could potentially purify water. The best part: untreated luffa sponges are compostable, making them an eco-friendly alternative to synthetic sponges. “They are so unique as a plant,” Gamble says, a truly multifunctional and sustainable natural product whose uses go far beyond bath time exfoliation. And yes, it’s one that grows on land, not underwater.