China’s consumer inflation slowed to the weakest pace in two years in April while producer prices fell deeper

A North Dakota Senate leader says a state senator, his wife and their two young children died when the small plane they were traveling in crashed in Utah

BOCA RATON, Fla.--(BUSINESS WIRE)--Sep 7, 2023--

Among the eight people killed when a gunman opened fire at a Texas shopping mall earlier this month were Kyu and Cindy Cho and their 3-year-old son, James

There are times when managing Manchester United does not seem the only impossible job at Old Trafford. The captaincy comes with an armband, a status and a guarantee of criticism, some of it from the club’s most iconic skipper. Even when Bruno Fernandes took an unselfish approach, a player sometimes accused of shooting too much deciding another needed a goal more and allowing Marcus Rashford to end his drought from the penalty spot at Everton on Sunday, a gesture did not bring universal acclaim. “Absolute bloody rubbish,” said Roy Keane, the uncompromising pragmatist who took the view that goals should not be gifted. Paul Ince has suggested Fernandes should be stripped of the captaincy. Gary Neville has been outspoken about the Portuguese in both last season’s 7-0 thrashing at Anfield and last month’s 3-0 Manchester derby defeat, seeing his complaints to referees as whingeing and has accused him of trying to hurt John Stones. Meanwhile, Harry Maguire, who tended to be savaged by Keane, who appeared affronted by the idea the centre-back was his successor, is now enjoying a personal renaissance now back in the ranks after Erik ten Hag demoted him in the summer. Ole Gunnar Solskjaer claimed that, during his reign as manager, a couple of players turned down the United captaincy. When elevated by Ten Hag, Fernandes accepted it. When asked about Rashford’s spot kick at Goodison Park, the Dutchman took a very different stance from Keane. “I want to emphasise it’s great leadership: to understand your teammate needs a goal and you have confidence in each other to give the penalty away,” the United manager said. Meanwhile, Fernandes himself shrugged off the latest furore. “Obviously you don’t like to be criticised, everyone is the same, but at the same time I have to do what I think is the best for my team,” he said. “Probably I am not always right but in my head at the moment is the right choice, so I do it.” There is a sense, too, that he has to be the right choice for the job. The United captaincy in recent years has often resided with the aged and the injured, the out of form and the out of the team. Fernandes is an automatic choice who appears immune to injuries. Ten Hag spent some of last season claiming United had plenty of leaders. But one of them, David de Gea, is gone; another, Raphael Varane, has lost his place in the side, even though a third, Lisandro Martinez, is injured. A fourth, Casemiro, is sidelined but also apparently in decline. Rashford is quieter and has been out of sorts. It leaves Fernandes, but if he can look captain by default, he believes he has widespread backing inside Old Trafford. “Now there is the captaincy, there is going to be always something,” he said. “The team, the staff, everyone who works with me day by day, I think they are pretty happy with me. The way I am is the same since I arrived at the club. It has not changed since being captain. I don’t think it has to change. I am really open with everyone so no one until now has had a problem with me.” Keane does. But Fernandes’ initial experience of United, as he made a stunning start, was largely of praise. “It is quite normal when you play for Manchester United you are going to get criticised, even if you do well or bad, if you do the wrong or the right thing,” Fernandes rationalised. “I just have to deal with that. It is normal since I arrived at the club. In the beginning was everything perfect, because when you arrive in the first game if you do something different than anyone else is doing, is going be all flowers. “But after that I understand the tough part is always coming, because when the result is not coming, when the performances are not what everyone expects to be, because the expectations are always higher and higher. I know since I arrived at the club my numbers made myself a target so not keeping the same numbers on goals and assists is sometimes a problem for me in the criticism.” Those numbers peaked at 28 goals and 17 assists in 2020-21; it is the outstanding season any United player has had since Sir Alex Ferguson retired. Perhaps it was unsustainable; so far in the current campaign, Fernandes has a more modest four of each, but three of his goals have been winners. If he was appointed to lead by example, a night when United could exit the Champions League, a game against Galatasaray when they are without Rashford, Casemiro and Martinez, among others, is the sort of fixture that calls for inspirational captaincy. But, as Fernandes recognised, the days when it was all flowers for him are long gone. Read More Bruno Fernandes excited for ‘amazing’ atmosphere at Galatasaray What is VAR, how does it work and what are the biggest problems? Roy Keane derides ‘absolute rubbish’ from Erik ten Hag after Man United win Bruno Fernandes talks up Alejandro Garnacho after stunning goal at Everton What Alejandro Garnacho needs to achieve Man Utd greatness Alejandro Garnacho has the potential to do some amazing things – Erik ten Hag

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Defining Dishes is a new IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I got my first job in Hanoi as an EFL (English as a Foreign Language) teacher and taught a kindergarten class at the weekends. The school had a mix of Vietnamese and other EFL teachers, so I was able to make a lot of really great friends who were very keen to educate all of us foreigners on the best local food. On my first day at the school, they took me to a bun cha stall nearby that was really, really popular and it was always full. They served it with strips of pork belly, which is uncommon. Quite often, you’d have to wait a little while to get a seat, but it was always worth it. Once, I saw a bride and groom dining there in their wedding outfits! My favourite thing about bun cha is the smell of smoky meat coming off the open-air grill. It would fill the air around you while you sat and waited for your food to arrive. That delicious smell is what I miss the most when I try to make it for myself in the UK but it’s really hard to recreate indoors. The way my Vietnamese friends taught me to eat it was to pour the nuoc cham – a sauce made from fish sauce, sugar, lime juice and water – all over the dish and mix it all up, but I know other people just dip the meat in it. I’m sure there’s no one correct or incorrect way to do it, but the sauce is so delicious, why wouldn’t you want to soak the whole thing in it? I spent one year in Hanoi and moved back to my parent’s house in York, where I grew up, in 2011. By this time, I’d done a few embarrassing TV adverts and little acting jobs in Hanoi, and I went on to do quite a lot of presenting work on little local channels and corporate videos. Then I came across a Sainsbury’s magazine, I think, that was running a competition by the British Herb Association, which I’d never heard of before. They were looking for people to cook a recipe using British-grown herbs. I decided to try making a bun cha at home by adapting a recipe by New Zealand-born US chef Bobby Chin. I’m sure I butchered it and Anglicised it (all those terrible things) because I’d never made it before. But I did use some fresh British herbs, coriander and mint that my parents grew in their garden, which was quite sweet. I filmed myself making it and submitted it for the competition, and in the end, I was invited to take part in the final. I’d really like to highlight that I am not a chef. I like my food and I enjoy cooking, but I’ve never pretended to be a chef. Anyway, I went to London and participated in the cook-off against two other ladies and was judged by Masterchef’s John Torode. Of course I’d seen him on TV quite a lot – he was fairly intimidating, to be honest. He was very friendly off-camera, but he plays a part when they’re rolling. I remember he came up to me and said: “Oh, you obviously much prefer cooking in your own home than in a professional kitchen.” I said: “Well, yes, I’m not a professional.” He was very complimentary about my dish, although he did highlight that there was a lack of smokiness in the meat, which was a very fair point. But I won the competition somehow and that’s how it linked me to getting my first proper TV presenting gig. I saw an advert for a TV channel in Mumbai that was searching for a presenter who could also cook, so I sent off my details and a video of me making bun cha in the competition. A couple of days later, they got in touch with me and seemed quite pleased by my enthusiasm. I was flown out to Delhi just two weeks later. It seemed too good to be true, but I started presenting on a show called Quest, which was initially only broadcast in Mumbai on Travelxp. It’s now an international channel that broadcasts in about 30 countries. The show had me visiting chefs and families around India and learning about “forgotten dishes” that people were rediscovering and cooking. It was an incredible opportunity and I feel very fortunate to be able to do what I do. Maybe I should be thanking Sainsbury’s magazine. But it’s bun cha and Hanoi that I have the most love for. When I make it now, I have this image in my mind of the place that I would go with my teacher friends and I’m doing my very best to emulate that flavour. I’m sure if I went back now and tried the authentic version again, I’d think: “God, I’m just butchering it.” But you know, I’m doing my best. Alex Outhwaite is a travel TV presenter. She has hosted several travel shows, including ‘The Wanderer’ on Prime Video. Read More It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth

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