A list of intriguing things

One: Say hello to the “walking” fish: “a kind of sea toad–a type of deep-sea anglerfish famous for its gloomy expression and the glowing lure that dangles in front of its face to attract prey” (see: lead image). Ok, it’s never going to win beauty contests, but only a handful of fish have the ability to ‘walk’ on the sea floor—thanks to modified fins. The sea toad is among a hundred “strange-looking” new species discovered in the deep sea—off the coast of Chile. (National Geographic, paywall) 

Bonus throwback walker: This is the OG walking fish—lobe-finned fish—which is actually the ancestor of humans—“they were ‘pre-adaptations’ for life on land.” The Conversation has that story. 

Two: In February, a Kerala school got an unusual new teacher. She is patient, good-humoured and can speak three languages—English, Malayalam and Hindi. What’s even better: she can rock a sari—and move around on wheels. Ok, so Iris isn’t human—but a robot developed by Kochi-based startup MakerLabs. But hey, she won’t threaten to give you a “tight slap” or—sadly—answer any questions about sex. Our big Q: Why in the world does she look white? (Times UK, paywall, The Telegraph)

Three: Imagine a cuisine that perfectly matches the blandness of Succession-era couture. Cucina bianca—or “white cuisine”—is made from “colourless” ingredients—like flour, potatoes, leeks, turnips, dairy products and legumes. This culinary tradition of herding communities in the Alps is staging a comeback. The signature dish: sügeli—a shell-shaped pasta that’s “inscribed on the list of France's patrimoine culturel immatériel (intangible cultural heritage)”:

Other "more elaborate" recipes… include green, lasagne-like strips called lausagne made from wild spinach, eggs, flour, salt and small quantities of potato and olive oil; and tantiflusa, a tart filled with potatoes, leeks and squash. Of course, cheese from local sheep figures prominently, too: alongside the hard tomme-style variety, brousse, a pungent cream cheese made from whey is a speciality of the local Brigasque breed and is often melted down into a sauce to accompany sügeli.

If you’re feeling adventurous, BBC News has a sügeli recipe. You can see what it looks like below.