These crawls are part of an effort to archive pages as they are created and archive the pages that they refer to. That way, as the pages that are referenced are changed or taken from the web, a link to the version that was live when the page was written will be preserved.Then the Internet Archive hopes that references to these archived pages will be put in place of a link that would be otherwise be broken, or a companion link to allow people to see what was originally intended by a page's authors.The goal is to fix all broken links on the web . Crawls of supported "No More 404" sites. ||||| Heinz Ketchup walks the line between humorous and heartfelt in its first Super Bowl ad in 16 years, an extended version of which hit the web Thursday. 
 
 The spot (see it below), by Cramer-Krasselt in Chicago, is heavy on images of feel-good Americana, as police officers, campers, bridesmaids and tailgaters hum the tune to "If You're Happy and You Know It"—punctuating each line not by clapping hands but by slapping the bottom of their ketchup bottles, trying to get the ketchup out. 
 
 The ad isn't overly sentimental. Rather, it features several comic moments—including one in which a hot-dog vendor appears to end up in a full-body cast after spilling ketchup on some mobsters. And in the final scene, a grandmother looks mildly horrified after making a long farting sound while squeezing the last ketchup out of a plastic bottle. 
 
 The tagline is, "Where there's happy, it has to be Heinz." The hashtag is #ifyourehappy. 
 
 The ad (it will run as a :30; the online version is a :50) is part of a larger "Show Us Your Heinz" campaign encouraging consumers to send in photos of themselves with Heinz products. Through Feb. 23, specially marked ketchup bottles will have a QR code on the back that links to the campaign page. More than $400,000 in prizes will include five grand-prize trips to five major sporting events over the next year. ||||| News Love it or hate it, mayo gets more popular -- and chefs are divided Jan. 30, 2014 at 4:51 PM ET 
 
 FeaturePics.com 
 
 Don’t forget the mayo when you’re setting up your Super Bowl spread this weekend—the condiment just overtook ketchup as tops in the nation. 
 
 
 
 Americans bought $2 billion worth of mayonnaise last year, compared to $725 million in ketchup, according to market-research firm Euromonitor. (While it’s been widely reported in recent years that salsa is now the No. 1 condiment over ketchup, Euromonitor sensibly categorizes salsa as a dip, not a condiment.) 
 
 Mustard, which is a complete inverse to mayo, health-wise, came in nearly last on the list, after soy sauce, barbecue sauce and hot sauce, besting only steak sauce. 
 
 Mayo has always seemed to be the pet condiment among chefs, most of whom use it liberally and take pride in whisking together their own. 
 
 “Mayonnaise is the result of eggs and olive oil. They go out on a date and have a really good time," restaurateur and "Top Chef" alum Fabio Viviani told TODAY.com. “Chefs love olive oil and eggs separately. Of course they would like the combination.” 
 
 Viviani has nothing against mayo haters. “It’s a personal preference,” he says, but those who claim to hate the condiment might want to try the ham sandwich with sweet pineapple mayo from his cookbook, "Fabio’s Italian Kitchen." He also suggests trying mixing herbs, sun-dried tomato or pesto into mayo. “Think about mayonnaise as a white canvas and you are the Michelangelo of food,” he said. 
 
 But mayo has its staunch detractors, of course, even among kitchen pros. 
 
 Mayo-hating chef Stephen Jones, of Blue Hound Kitchen & Cocktails in Phoenix, gets around his disdain for the condiment by making a flavorful aïoli with whole grain mustard, bacon fat, roasted garlic, shallots and herbs to use in potato salad, for instance. 
 
 “I really hate mayo. It’s fatty—not the good fatty—tasteless, and just flat-out gross,” he said. “We do have it at the restaurant, but we never offer it or suggest it. If a guest does request it, we will happily give it to them, but not after we have tried to offer up one of our aïolis first though,” he joked. 
 
 “My sous chefs give me the riot act everyday about my dislike of mayo. They think I'm nuts,” he added. “But there a lot of closet mayo-haters out there and we all need to unite!” 
 
 Philadelphia-based marketing professional Craig Horwitz hates mayo so much, he started a site eight years ago called holdthatmayo.com, and is even co-directed a mockumentary film called "The Mayo Conspiracy," which will be showing in Philly on March 9 and making the film festival rounds later this year. 
 
 “Everything about mayo makes me queasy. The slimy, whitish-yellow color, the consistency, the smell, the fact that it is made from raw eggs!” Horwitz said. 
 
 He gets around the mayo issue with a lot of tomato (“extremely under-rated as a sandwich moisturizer,” he said), avocado (“one of our bigger weapons in the war against mayonnaise”) and Greek yogurt (“which solves the whole tuna fish dilemma”). 
 
 “It can be challenging at restaurants, since so many people want to slime up sandwiches and salads without first getting our permission,” Horwitz said. “The key is to stay on your toes, ask questions and usually finish the order by saying "absolutely no mayo" at a much higher volume.” 
 
 Indeed, Texas-based chef Tim Love—a spokesperson for Hellman’s—says mayo is in a lot of restaurant dishes you might not even be aware of. At his restaurants, it may be the base for a dip, used as a binder in a casserole, or added to roast chicken for moisture. 
 
 “I think mayo haters are missing out,” he says. “Haters can be won over by realizing that they've probably eaten it and enjoyed it.”
– You put it on hot dogs, hamburgers, fries, and a whole slew of other stuff, but ketchup doesn't even come close to the king of condiments. That would be mayonnaise—$2 billion of which is sold in the US each year, compared with around $800 million of the red stuff, Euromonitor data shows, per Quartz. In fact, ketchup almost missed out on the number two spot to soy sauce, which came in at $725 million, followed by barbeque sauce at $660 million, hot sauce at $550 million, and mustard at $450 million. (If you're wondering about salsa, it was considered a dip in this case, but would have grabbed the No. 2 spot from ketchup.) While one chef tells NBC News that mayo is "fatty—not the good fatty," the condiment's top spot doesn't necessarily show off America's love of fatty foods. Quartz points out that the low-fat mayo market has doubled since 2005 as Americans look for healthier options. Another reason for its peak position? It's in everything from tuna salad to spicy tuna rolls, plus hidden in plenty of restaurant dishes you're probably not aware of. Meanwhile, amid mayo's success, Heinz is trying to boost its ketchup sales with its first Super Bowl ad in 16 years, which Adweek has here.