Johns Hopkins students create high-heeled prosthetic
The Baltimore Sun

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Pierluigi Lugano, an Abissi wine maker poses with a bottle of sparkling wine which was stored underwater and has a dead eel attached to the bottle on September 25, 2013 in Chiavari. Pierluigi Lugano is experimenting by storing his wine three to four years in the sea at a depth of 60 metres and some 3 kilometres offshore, where the water temperature remains constant under 6 bars of pressure with a slight deepwater current.OLIVIER MORIN, AFPGetty Images