This is what it looks like to fly past the Earth in a spaceship

Nasa's Juno probe flew past us in October, capturing footage of the Earth and Moon moving through space.

There are many images of our home planet taken from space, and they rarely fail to put things in perspective. Yet, have you ever seen our planet, from space, in motion?

The video above was taken by Nasa's Juno probe as it flew past us on 23 October. That grey mass to the left of the screen at the start, drifting right, is the Moon, orbiting the blue Earth. This is what it would look like to approach the Earth in a spaceship. It is incredibly cool. (And that music? That's a composition by Vangelis, the guy who did the soundtracks for Blade Runner and Chariots of Fire - Nasa has good taste.)

Juno, as its name may suggest, is on its way to explore Jupiter. It launched in August 2011, with enough momentum to reach as far as the asteroid belt before gravity pulled it back in towards the Sun - all part of Nasa's plan. As it reached the Earth again and skimmed past it received a gravity boost of a further 7.3km/s relative to the Sun, which should give it the velocity needed to reach Jupiter on the other side of the Solar System by July 2016. Once it's in orbit there, it will study the gas giant's clouds, and what's beneath them.

The video Nasa made of Juno's flypast opens with the probe roughly a million kilometres from Earth. The Moon's orbit is roughly 385,000km, which explains why the Moon shoots off to the right as Juno moves inside its orbit. Juno actually spins as it's flying along, twice per minute, so this video is a sped up one with two frames captured per minute of the same angle by Nasa engineers.

In other "things flying closely past the Earth" news, asteroid 2013 XY flew through our neighbourhood this morning:

It's probably between 30 and 70 metres across, which is considerably larger than the 15-20 metre Chelyabinsk meteor of February this year. And, best of all, we only spotted it five days ago. That's not a lot of warning for something potentially destructive (though, just to emphasise, there's no chance of this thing hitting us). Still, it goes to show just how big space is, and how little of it we know about, even in what we might consider our local community.

Ian Steadman is a staff science and technology writer at the New Statesman. He is on Twitter as @iansteadman.

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The second coming of Gordon Ramsay

A star is reborn. 

It would be a lie to say that Gordon Ramsay ever disappeared. The celebrity chef made his television debut in 1997 and went on to star in shows in 1998, 2001, 2004, 2005, 2006, 2007, 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016, and 2017. There hasn’t been a lull in Ramsay’s career, which has arguably gone from strength to strength. In 2000, he was cooking for Vladimir Putin and Tony Blair – in 2008, he ate the raw heart of a dead puffin.

Left: Gordon Ramsay shaking hands with Vladimir Putin. Right: Gordon Ramsay hugging a puffin (different from the one he ate).

Yet we are, undeniably, in the middle of a Ramsay renaissance. How? How could a man that conquered the last twenty years of cookery-based television have an upsurge in popularity? There are only so many television channels – so many amateur donkey chefs. Wrong. The internet has enabled a Ramsay resurgence, the second act of a play overflowing with blood, sweat, and French onion soup.

Wow.

We all, of course, know about Gordon’s Twitter account. Although started in 2010, the social media profile hit the headlines in February this year when Ramsay began rating food cooked by the world’s amateur-amateur chefs. But other elements of Ramsay’s internet celebrity are more miraculous and mysterious.

His official YouTube channel uploads, on average, three videos a week. Decades old clips from Kitchen Nightmares accumulate over three million views in as many days. A 15,000 follower-strong Facebook fan page for the show – which premiered in 2007 and ended in 2014 – was set up on 19 June 2017.

Wow, wow, wow, wow. Wow.       

A Google Trends graph showing an April 2017 surge in Ramsay's popularity, after a decline in 2014.                                      

What makes a meme dank? Academics don’t know. What is apparent is that a meme parodying Gordon Ramsay’s fury over missing lamb sauce (first aired on Hell’s Kitchen in 2006) had a dramatic upsurge in popularity in December 2016. This is far from Gordon’s only meme. Image macros featuring the star are captioned with fictitious tirades from the chef, for example: “This fish is so raw… it’s still trying to find Nemo”. A parody clip from The Late Late Show with James Cordon in which Ramsay calls a woman an “idiot sandwich” has been watched nearly five million times on YouTube.

And it is on YouTube where Ramsay memes most thrive. The commenters happily parrot the chef’s most memable moments, from “IT’S RAW” to the more forlorn “fuck me” after the news something is frozen. “HELLO MY NAME IS NINOOOOO!” is an astonishingly popular comment, copied from a clip in which a Kitchen Nightmares participant mocks his brother. If you have not seen it – you should.

But what does all this mean for Ramsay’s career? His YouTube channel and Facebook page are clearly meticulously managed by his team – who respond to popular memes by clipping and cutting new videos of classic Ramsay shows. Although this undoubtedly earns a fortune in ad revenue, Ramsay’s brand has capitalised on his internet fame in more concrete ways. The chef recently voiced Gordon Ramsay Dash, a mobile game by Glu Games Inc in which you can cook with the star and he will berate or praise you for your efforts. Ten bars of gold – which are required to get upgrades and advance in the game – cost 99p.

Can other celebrity chefs learn from Ramsay? A generation will never forgive that twisted, golden piece of meat, Jamie Oliver, for robbing them of their lunch time Turkey Twizzlers. But beyond this, the internet’s love is impossible to game. Any celebrity who tried to generate an online following similar to Ramsay’s would instantly fail. Ramsay’s second coming is so prolific and powerful because it is completely organic. In many ways, the chef is not resposible for it. 

In truth, the Ramsay renaissance only worked because it was - though the chef himself would not want to admit it - completely raw.

Amelia Tait is a technology and digital culture writer at the New Statesman.