At least nine people were wounded in a mass shooting in Cleveland early Sunday morning, according to police.

City employees represented by local union SEIU 721 working in sanitation, at the city's port at at Los Angeles International Airport will strike for 24 hours, with picket lines forming in front of City Hall and LAX.

Jeff McNeil doubled in Starling Marte with the go-ahead run on the first pitch of the 10th inning and the New York Mets extended their winning streak to a season-high six games by beating the San Diego Padres 7-5 in a matchup of high-priced, underperforming teams

The rain had been and gone but no abundance of showers could stop Max Verstappen topping up that cake with the sweetest of icing. Cruising to victory out in front as the Monaco Grand Prix reached its crescendo on Sunday, the irrepressible Dutchman did not fancy letting up. So much so that, with six laps to go, the ultimate humiliation very much rained down on his team-mate. Verstappen lapped Sergio Perez. For the second time. Powered with an identical car Perez, quite rightly, was being touted as a genuine title contender a month ago. Off the back of two wins – sprint and race – in Baku, the gap was just six points heading into Miami. He didn’t know it at the time but due to the Emilia Romagna Grand Prix’s cancellation, two more street tracks would give the so-called “king of the streets” a perfect opportunity to take the lead. But after failing to hold off Verstappen from ninth on the grid in Florida, Perez had something he can simply not afford this past weekend in Monaco: a nightmare grand prix. A incomprehensible crash early in Q1 into Saint Devote wrecked his chances from the get-go. Slap bang last on the grid, in near-identical circumstances to Australia at the beginning of April. On Sunday, he pitted five times when the majority of the field pitted just once. You can only imagine what was going through Verstappen’s head when he saw Perez for the second time in the distance. Perhaps a wee smile, aware of the boost to his championship hopes. Perez finished 16th and from six, the gap in the standings is now 39 points. Verstappen, for what it’s worth, was mesmeric in the principality, a place he calls home. The 25-year-old won this race on Saturday, after an outlandishly thrilling qualifying concluded with the lap of the season so far. Because Verstappen was in trouble. First, Alpine’s Esteban Ocon shot to the top of the standings with a stunner. Then, Fernando Alonso – “pushing like an animal”, to use his own words – set the new benchmark. Verstappen had one more go. Two-tenths down heading into the final sector, Verstappen pinpointed his RB19 to such perfection that walls had to be kissed. Lighting up the swimming pool complex, seeping every last drop out of the car at Rascasse and a little bump with the barrier through Antony Noghes. Pole was grabbed, by 0.084 seconds, right at the death. And with it Sunday’s win too. Nevertheless, it was a season-best for 41-year-old Alonso, whose highly-craved 33rd grand prix victory does genuinely seem to be just around the corner. After five third-place finishes in six races, he bettered it this time with second spot. So focused, so revitalised, so it seems Alonso may be the only slight obstacle in Verstappen’s title charge. Given a new lease of life at Aston Martin, Formula 1’s elder statesman is relishing the challenge laid down by the Dutchman, 16 years his junior. And while people may jump to state that Verstappen’s third-straight title is nothing more than a formality… who knows? All it takes is a retirement or two for the pendulum to swing. While Mercedes grapple with upgrades – Lewis Hamilton and George Russell did finish a respectable fourth and fifth respectively – and Ferrari continue to be, well, Ferrari, Aston may provide the only credible opposition in the coming races. Alonso’s last victory was a decade ago in Barcelona. If he’s top of the podium again this time next week then, maybe, the wily old fox can launch a season-long attack at Verstappen. An attack which should have – yet seemingly won’t – come from across the garage at Red Bull. Read More Max Verstappen defies rain and Fernando Alonso to win Monaco Grand Prix Fernando Alonso: Aston Martin ‘will not give up’ in push for F1 triumph Max Verstappen fends off Fernando Alonso to take stunning pole in Monaco Lewis Hamilton has shut the door on Ferrari – will he come to regret it?

'AGT' Season 18 conestant Herwan Legaillard stands out from others with his skill due to his sensuous performances and aerial acts

A drink of choice can say a lot about a person, and now one TikTok-famous bartender has gone viral after admitting she judges people "a little" who opt for the world-famous Long Island Iced Tea. In a clip that's racked up over 3.3 million views, TikTok user @soundbowlbae demonstrates how to make the classic cocktail, while making a lighthearted joke about those who order it. "Let me tell y'all a secret," she said."When you come up to the bar and you order a Long Island, the first thing I'm thinking is, 'Is everything ok? Like, is everything going on alright in your life 'cos why on earth would you want four different liquors in your drink?'. "You are getting rum, vodka, tequila and gin all mixed in one. That's just insane." "If you like it, I love it," she continued, before humouring: "Just know that I'm judging you a little bit." @soundbowlbae Recipe .75 ounces of Vodka,Gin,Rum,Tequila add .5 ounces of Triple Sec and Sour add coke to top. For flavors add puree, stir and top with sprite. #longisland #cocktailreceipe #potionsbyp #bartenderlife The clip is accompanied by the recipe for Long Island fan which entails: "75 ounces of Vodka, Gin, Rum, Tequila add .5 ounces of Triple Sec and Sour add coke to top. For flavors add puree, stir and top with sprite." Thousands of fellow TikTokers flocked to the comments with one stunned user writing: "So you mean to tell me a Long Island isn’t made with iced tea?" "Long island the only way to make sure you got liquor in your drink," another said, to which the creator responded: "You ain’t wrong I’m just talking s*** lol." "A Long Island is my go to drink because anytime I go into a bar I instantly forget every other drink name," one user wrote. Another joked: "I live in the UK and this is my favourite cocktail, I never order anything else and I can confirm, I have problems." Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Jana Kramer is pregnant with baby no. 3, her first with fiancé Allan Russell

Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine

Man Utd have announced that Antony will return to first-team training and is available for selection again.

The smart home concept is increasingly becoming the norm. Over the past few years, we’ve

Florida Governor Ron DeSantis backed Senator Tommy Tuberville's holdup of military promotions tied to an abortion-related policy

Johnny Manziel is on board with the calls for Reggie Bush to get his Heisman Trophy back after fans noticed the NCAA's hypocrisy in his Netflix documentary.Johnny Manziel's documentary on Netflix "Untold: Johnny Football" revealed plenty of things about his time at Texas A&am...