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South Africa's Mponeng gold mine is a 2.5-mile-deep network of chutes and tunnels that employs about 4,000 miners. Of course, that number doesn't include the miners who wander its tunnels clandestinely, stealing and refining ore. In a new book, journalist Matthew Hart investigates why gold and crime sometimes go hand in hand.

Today is World Vegetarian Day, but every day is reason to go meatless at Hiltl's, the world's oldest continually operating vegetarian restaurant. This pioneering place opened more than a century ago in meat-loving Zurich.

In the cloistered world of classical music recordings, there is great interest in choral music by Catholic nuns these days. On Mater Eucharistiae, the Dominican Sisters of Mary, Mother of the Eucharist, are "able to bring other people into that space of prayer when we're singing."

Honey is nature's gift. It's natural. Made by bees. Chocolate is the opposite, a great engineering creation that could, just possibly, just maybe, help save our planet.

They are a concise lesson in world history, reflecting wars won and lost, economic growth and decline and a country's overall standing in the world.

Algae was long a part of Irish cuisine. Nutrient-rich, it helped some survive the Great Famine. Irish cooks reviving the practice say it's not just good for you – it's a zap of flavor from the sea.

Created as alternatives to the hitmaking monoliths of commercial radio, AAA stations have pushed artists like Lorde into the mainstream. Now, they're facing pressure to pick tomorrow's hits.

The Swedes are fiercely devoted to almond paste- and whipped cream-filled semla. (One king died after gorging on them.) And the day before Lent is game time for feasting before the fast.

On Monday night, Jimmy Fallon paid homage to 60 years of Tonight Show history while claiming his own place in line. "I just want to do the best I can and take care of the show for a while," he said. "If you guys let me stick around long enough maybe I'll get the hang of it."

Deconstructed salads and nachos go in hexagonal bowls that mimic the layout of the German board game with a cult following. Cookbook author Chris-Rachel Oseland says that the recipes are perfect for die-hard players with dietary restrictions.