Ever see a star explode? You’re about to get a chance very soon

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Noah Haggerty | (TNS) Los Angeles Times

Every clear night for the last three weeks, Bob Stephens has pointed his home telescope at the same two stars in hopes of witnessing one of the most violent events in the universe — a nova explosion a hundred thousand times brighter than the sun.

The eruption, which scientists say could happen any day now, has excited the interest of major observatories worldwide, and it promises to advance our understanding of turbulent binary star systems.

Yet for all the high-tech observational power that NASA and other scientific institutions can muster, astrophysicists are relying on countless amateur astronomers like Stephens to spot the explosion first.

The reason? It’s just too costly to keep their equipment focused on the same subject for months at a time.

“I think everyone will look at it while it happens, but sitting there just looking at it isn’t going to make it happen,” said Tom Meneghini, the director of telescope operations and executive director emeritus at the Mt. Wilson Observatory. “It’s like a watched pot,” he joked.

The star is so far away that it takes 3,000 years for its light to reach the Earth, meaning the explosion occurred before the last of the Egyptian pyramids were built. It will appear about as bright as the North Star for just a few days before fading into the darkness.

Once it’s spotted, some of the most advanced observatories on Earth and in space will join in watching, including NASA’s James Webb Space Telescope.

“A lot of people are eagerly waiting to spot the new jewel in the crown,” said Mansi Kasliwal, the Caltech astronomy professor who is planning to use the Palomar Observatory in northeast San Diego County to observe the event. The nova will erupt in the Corona Borealis, or Northern Crown, constellation.

T Coronae Borealis, also called the Blaze Star, is actually two stars — a hot, dense white dwarf, and a cooler red giant.

The dwarf star, which ran out of fuel long ago and collapsed to roughly the size of Earth, has been siphoning hydrogen gas from its larger neighbor for about a human lifetime.

This stolen gas has accumulated in a disk around the dwarf like a hot, messy version of Saturn’s rings. Soon, the disk will grow so heavy that it will become violent and unwieldy, and inevitably, explode like a thermonuclear bomb.

Neither star is destroyed however, and the process repeats itself roughly every 80 years.

This time around, there’s an army of enthusiasts like Stephens ready to sound the alarm when the star goes nova.

Far from mere hobbyists, a number of these amateur observers have published their own scientific research. Stephens even built his own observatory as an addition to his house in Rancho Cucamonga.

“The city thinks it’s a sunroom,” Stephens said. After the inspector stopped by, he removed the screws securing the roof, allowing him to roll it off to reveal the clear sky to his telescope.

Every night, he turns on the telescope and spends more than an hour taking data, which he later posts to an online community of amateur astronomers who monitor the star almost nonstop.

Major observatories simply cannot keep such constant watch. Hundreds of scientists compete for time to look at a wide range of astronomical targets every night. For them, keeping these telescopes glued to the Blaze Star is a waste of valuable observation time.

Estimates on when the nova will occur vary, but most astrophysicists agree it will happen before the end of the year, and likely by the end of August.

Once it blows, there are a few alert systems set up to notify amateurs and professionals. Some observatories have even programmed their telescopes to autonomously ditch their current observation plan and look at the star when the notification comes in, Stephens said.

Major observatories also face another complication. Many of their telescopes are designed to look at the faintest and dimmest targets, but the Blaze Star nova will be anything but faint. Pointing these telescopes at the nova would overwhelm sensors, resulting in a washed-out, overexposed picture.

That’s why Palomar Observatory, Caltech’s research station in north San Diego County, isn’t using its iconic 16-foot-wide Hale telescope under its massive white dome. Instead, it’s using a much smaller telescope, called Gattini-IR, located in a small unsuspecting brick building about a quarter mile down the road.

Once the nova happens, Gattini-IR will go from observing the Blaze Star every couple nights to every couple hours.

Scientists say they still have a lot to learn about novas. For example, physicists are still unsure why some erupt every decade while others likely don’t for millennia.

Some researchers suspect that novas like the Blaze Star could be precursors to supernovas. These explosions — billions of times brighter than the sun — destroy the star, often leaving behind a black hole. Supernovas are also a useful tool for astronomers to measure distance.

Studying similar events has already led to discoveries, however.

Recently, scientists determined that novas tend to fling material into space at faster speeds than what would be predicted based on the intensity of the explosion.

“We want to understand the physics of novae, so having a nova that’s as close as T Coronae Borelias, which will hopefully be very well studied by all telescopes … we can get a very full picture,” said Caltech professor Kasliwal.

Some of that understanding will be due in part to amateur astronomers.

Thanks to the rapid development of telescopes, amateurs are working with technology that professionals didn’t have just 20 years ago, let alone 80, said Forrest Sims, an amateur astronomer from Apache Junction, Ariz., who is also observing the star every clear night.

And the amateurs can achieve better coverage than the big telescopes because “we typically have complete control over when and where we can point [our telescopes],” said Sims. “A professional may have to write a grant to get a half hour or two hours time on a big telescope.”

That allows them to collect a lot of data. And with hundreds in the community observing from around the world, they can achieve almost continuous coverage of the Blaze Star. Many, including Sims and Stephens, post their data to the American Assn. of Variable Star Observers website, allowing everyone to use the data.

Stephens remembers reading a journal article from a professional who managed to observe five asteroids over two years. “I thought, I could do that in a month,” Stephens said. He went on to publish a paper with 10 observations.

One professor was so shocked by the number Stephens was able to see that she reached out and agreed to fly to Puerto Rico for an asteroid conference just to meet him. They ended up working together — Stephens had the telescopes; she had the connections in the field.

Today, amateur astronomers’ work is getting so sophisticated, many in the field have a hard time calling them amateurs.

“We call ourselves ‘small telescope scientists,’ ” said Sims. “It sounds more fun, and in some respects, professionals — and not even grudgingly — will admit that the work we’re doing is often professional caliber.”

___

©2024 Los Angeles Times. Visit at latimes.com. Distributed by Tribune Content Agency, LLC.

What to watch at the Paris Olympics on Tuesday, July 30

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Simone Biles leads the U.S. women into the gymnastics team final as part of an action-packed slate Tuesday at the 2024 Paris Olympics.

Here is a guide of what to look out for:

Biles in gymnastics team final despite injury

The 27-year-old Biles is in the lineup to compete in all four events of the team final despite a calf injury. Biles tweaked her left calf while warming up for floor exercise during qualifying on Sunday. She still topped the all-around with the highest scores on floor and vault.

Simone Biles of United States, has her ankle taped after competing on the uneven bars during a women’s artistic gymnastics qualification round at Bercy Arena at the 2024 Summer Olympics, Sunday, July 28, 2024, in Paris, France. (AP Photo/Charlie Riedel)

Competition begins at 6:15 p.m. CEST (12:15 p.m. EST) at Bercy Arena. The Americans are favored to win gold after finishing runner-up to Russia in 2021.

Biles’ teammate Jordan Chiles also will compete in all four events. Chiles finished fourth in the all-around during qualifying behind Biles, Brazil’s Rebeca Andrade and 2020 Olympic champion Sunisa Lee.

U.S. women start defense of 3×3 basketball title

The U.S. women begin defense of their 2021 Olympic title in 3×3 basketball when the competition begins Tuesday. Dearica Hamby and Rhyne Howard of the WNBA join Hailey Van Lith, a college basketball player at Texas Christian University, and former WNBA player Cierra Burdick on the team. They will face Germany at 5:30 p.m. CEST (11 a.m. EST) at La Concorde.

Later, the U.S. 3×3 men’s team will take on Serbia. The U.S. men did not qualify for the Olympics in 2021.

Katie Ledecky back in pool, swimming finals continue

Ledecky is back in the pool to compete in the women’s 1,500-meter freestyle, one of her signature events. The qualifying heats start at 11:44 a.m. CEST (5:44 a.m. EST) at Paris La Defense Arena. Ledecky is the world and Olympic record holder in the event and is a favorite to defend her 2021 title.

Gold medalist Ariarne Titmus, of Australia, middle, stands with silver medalist Summer McIntosh, of Canada, right, and bronze medalist Katie Ledecky, of the United States, after winning the women’s 400-meters freestyle final the at the 2024 Summer Olympics, Saturday, July 27, 2024, in Nanterre, France. (AP Photo/Petr David Josek)

The women’s 100 backstroke final will take place at 8:56 p.m. CEST (2:56 p.m. EST). That’ll be followed by the men’s 800 free final. Ireland’s Daniel Wiffen qualified in first place in the heats at 7:41.53.

The last swimming final Tuesday is the men’s 4×200 free relay at 10:01 p.m. CEST (4 p.m. EST).

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Gold in women’s rugby sevens

The gold and bronze medal matches for women’s rugby sevens add to the excitement of Tuesday’s slate. The bronze match at Stade de France will start at 7 p.m. CEST (1 p.m. EST), followed by the gold medal match at 7:45 p.m.

New Zealand, the defending champion, was set to take on China in a quarterfinal Monday night. Britain and the United States were to begin their quarterfinal match Monday at 9:30 p.m. CEST (3:30 p.m. EST). And Tokyo runner-up France was scheduled to face Canada at 10 p.m.

Top 10 historic small towns in the US, from Arizona to Rhode Island

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It’s always fun to browse USA Today’s 10Best lists, which rank everything from resorts to festivals to winery tours, chosen by travel experts then voted on by readers. (Voting on that last one is underway right now, by the way, and includes Glen Ellen’s Benziger Family Winery, Sonoma’s Buena Vista, Cline Family Cellars and Donum Estate, among others. You know what to do — go do it here: https://10best.usatoday.com.)

They recently featured readers’ takes on the top 10 historic small towns in the U.S., a list that includes Winterset, Iowa (No. 10 on the list), the county seat of Madison County which is known for its covered bridges — as in the 1995 movie, “The Bridges of Madison County.”

Arizona’s Winslow takes the No. 6 spot not only for its place in pop culture — cue the Eagles’ “Take It Easy” — and setting on historic Route 66, but for its Anasazi history. And 17th century architecture rules supreme in Wickford, Rhode Island, which holds the No. 2 ranking.

Take a peek at the list below, then check out the full story, complete with photos and snippets of history, at https://10best.usatoday.com.

1 Ludington, Michigan

2 Wickford, Rhode Island

3 Abilene, Kansas

4 Ruston, Louisiana

5 San Elizario, Texas

6 Winslow, Arizona

7 Berkeley Springs, West Virginia

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8 Cumberland, Maryland

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10 Winterset, Iowa

Recipes: Here are 3 ways to make Sangria for your next summer gathering

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Sangria, that inviting warm-weather pitcher drink, can be the cornerstone of casual summer gatherings. With my first sip of Sangria, I became an enthusiast. It was decades ago, in a sunny garden at the Hotel Ritz in the heart of Spain’s capital city of Madrid, that I first downed the blood-red libation.

Every drop of the chilly, wine-based concoction was consumed with post-siesta vigor; a combo of fruit juice, and cut-up fruit teamed with the wine, plus something effervescent and a smidgen of liqueur or brandy.

I’d always assumed that the stirred-in-a-pitcher drink originated in Spain. But many sources trace its origins to the Caribbean as far back as the 17th century, noting that it became the national iced drink of Spain in the 20th century.

It’s such a host-friendly libation. Having a pitcher of sangria ready when your guests arrive eliminates last-minute cocktail chores. The bubbly element and ice can be added just before serving.

Here are recipes for some of my favorites:

Summertime Sangria is made with wine, water, sugar, blackberries, blueberries, peaches, strawberries and orange slices. (Photo by Nick Koon, Orange County Register/SCNG)

Summertime Sangria

A glass of sangria on a hot day is such a refreshing treat. This version is a classic combination of red wine and sparkling water augmented with plenty of tasty fresh berries and stone fruit. Salted almonds are an appealing accompaniment, as are Pepper Spiced Candied Pecans (recipe included).

Yield: 10 servings

INGREDIENTS

6 tablespoons water

5 tablespoons sugar

1 cup blackberries

1 cup blueberries

1 cup pitted cherries

1 cup diced, pitted peaches

1 orange, unpeeled, cut in half lengthwise and cut into 1/4-inch slices

10 medium strawberries, hulled, quartered lengthwise

5 cups dry red wine

1 1/2 cups orange juice

1/2 cup orange liqueur

Ice

1 1/2 cups sparkling water

DIRECTIONS

1. Prepare sugar syrup: Place water and sugar in small saucepan and bring to boil on high heat and stir. Lower heat to medium and simmer until sugar dissolves. Remove from heat and cool.

2. In large pitcher, combine fruit, wine, orange juice, liqueur and cooled sugar syrup. Gently stir. Can be covered and refrigerated for up to 5 hours.

3. To serve, place several ice cubes in each of 10 glasses. Use slotted spoon to remove most of fruit from pitcher and add about 1/3 cup of fruit mixture to each glass. Add sparkling water to wine mixture in pitcher and gently stir; pour over fruit and ice in glasses. Serve.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)

Pepper Spiced Candied Pecans are an ideal snack to serve to accompany sangria. (Photo by Cathy Thomas)

Pepper Spiced Candied Pecans

These candied pecans are quick and easy to prepare. Medium-coarse ground black pepper teams with kosher salt and sugar to give the nuts a tempting edge, especially when teamed with a chilly glass of fruit-amped sangria.

Yield: 1 1/2 cups

INGREDIENTS

1/4 cup granulated sugar

1 teaspoon kosher salt

3/4 teaspoon medium-coarse ground black pepper

1 1/2 cups pecan halves

DIRECTIONS

1. In a small bowl combine the sugar, salt, and pepper, stirring to blend well. Set aside next to stove. Set a rimmed sheet pan next to stove.

2. Heat a large deep skillet or wok over high heat until it is hot. Add the pecans and heat the pecans, about 1 minute, occasionally tossing or stirring. Sprinkle half of the sugar mixture and shake pan or stir frequently until sugar melts, about 1 minute. Add the remaining sugar mixture and shake pan or stir until sugar melts. Immediately turn out onto the baking sheet. Spread nuts out and cool completely. Store cooled nuts well sealed.

White Sangria

This robust, sweet-tart sangria shows off white wine rather than red. The recipe was developed at America’s Test Kitchen where the chefs suggested that the sangria is better when made with a cheap white wine, such as an inexpensive Pinot Grigio or un-oaked Chardonnay.

Yield: 4 servings

INGREDIENTS

2 large juice oranges, 1 cut into 1/4-inch-thick slices, 1 juiced

1 large lemon, cut into 1/4-inch-thick slices

1/4 cup sugar

2 tablespoons orange liqueur, such as Triple Sec

1 (750-ml.) bottle fruity white wine (medium-bodied), chilled (see above note)

Ice

Cook’s notes: The longer this sangria sits before drinking, the smoother and more mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of 2 hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher.

DIRECTIONS

1. Add orange and lemon slices and sugar to large pitcher; mash gently with wooden spoon until sugar dissolves and fruit releases some juice but is not completely crushed, about 1 minute. Stir in orange juice, orange liqueur, and wine; refrigerate for at least 2 and up to 8 hours.

2. Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp; serve immediately.

Source: Courtesy of America’s Test Kitchen, All Rights Reserved

Ina Garten’s Rosé Sangria augments the usual ingredients with pomegranate juice. (Photo by Getty Images)

Ina Garten’s Rosé Sangria

Ina Garten’s Rosé Sangria augments the mix with 100% pomegranate juice from Pom Wonderful. It’s a luscious combination, but it gets even better when orange liqueur and either brandy or Cognac are added. She limits the fruit to fresh berries and plums, but I like to also add a sliced orange. The choice is yours.

INGREDIENTS

1 (750 ml) bottle good rosé wine

1/2 cup pomegranate juice, such as Pom Wonderful

1/3 cup freshly squeezed lemon juice (3 lemons)

1/4 cup superfine sugar

3 tablespoons Grand Marnier

1 tablespoon Cognac or brandy

Water and ice, plus extra ice for serving

1/2 cup fresh raspberries

8 large fresh strawberries, hulled and quartered

2 red plums, pitted and sliced 1/4 inch thick

Optional: 1 orange, sliced, each slice cut into quarters

DIRECTIONS

1. Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac or brandy, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, plums, and orange (if using). Cover and refrigerate for at least 2 hours but preferably overnight.

When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.

Source: Adapted from “Make It Ahead” by Ina Garten (Clarkson Potter)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com

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