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Ronald Acuña Jr. can credit a refined approach at the plate to none other than Fernando Tatis Sr.Ronald Acuña Jr. and Fernando Tatis Jr. are very close, but it was Fernando Tatis Sr. who may have made all the difference in Acuna's newfound swing at the plate.The Atlanta Br...

A mother has said she still breastfeeds her four-year-old son and has no plans to stop any time soon. Allison Yarrow, the journalist and author behind Birth Control: The Insidious Power of Men Over Motherhood, reportedly told People that she hasn’t stopped breastfeeding because she believes it makes her son dependent on her and vice versa. “We haven’t stopped breastfeeding because breastfeeding works for us,” Yarrow explained to the outlet. “It’s something we do once or twice a day. Sometimes it happens more than that if he’s hurt or sick, but it is a way that we connect and communicate with each other.” Within the first hour of birth, babies should initiate breastfeeding and be exclusively breastfed for the first six months of their lives, according to the World Health Organization (WHO). Health officials advise that babies should only be breastfed on demand from six months to “up to two years of age or beyond.” In June 2022, The American Academy of Pediatrics agreed with their recommendation, adding that they supported continued breastfeeding only as long as it was “mutually desired for two years or beyond.” Yarrow advocates for continued breastfeeding, citing multiple benefits: “The research shows that breastfeeding can reduce breast and ovarian cancers. The hormone oxytocin is released when you breastfeed, so it actually feels good.” While breastfeeding is also associated with small neurodevelopmental outcomes in children, according to the Mayo Clinic, is also “associated with a reduction in acute infections as well as chronic adult conditions like obesity, cancer, heart disease and allergies.” “It’s a way of connecting,” Yarrow continued. “And I don’t think I would still be doing it if I didn’t enjoy it. I wouldn’t be just sacrificing myself at this stage. My four-year-old has other food, right? He’s not coming to me for food.” “We still breastfeed because it’s a way to connect with each other. We feel good. It’s intimacy. It’s looking into each other’s eyes. It’s cuddling. It’s having a physical connection. And that strengthens our connection in general,” Yarrow added. Yarrow’s decision to continue breastfeeding well past the age of two is considered taboo to most Americans, but she explained to the outlet that she believes this mentality is more indicative of misogyny in American culture. “Our culture really doesn’t support women doing things with their bodies that they want to be doing, so that certainly extends into breastfeeding,” Yarrow noted. “There’s really poor research about extended breastfeeding. There isn’t a lot of it.” She continued: “And women and people who give birth are really hampered in their quest to breastfeed after their babies are born. We know that the majority of people who give birth want to breastfeed, but most don’t even meet their own breastfeeding goals because accessing lactation support is incredibly difficult.” Yarrow elaborated that poor healthcare and support forces a lot of women to head back into the workplace earlier than they might like. “Often it’s not covered by insurance or Medicaid, and people have to pay out-of-pocket and find somebody to support them in this way when they’re already very vulnerable recovering from childbirth and caring for a newborn,” she said. Read More Mother reacts to video of her breastfeeding taken without her knowledge Woman says she was told not to breastfeed on flight because it would make passengers ‘uncomfortable’ Rumer Willis shuts down criticism over breastfeeding photo with her child: ‘I am the happiest I have been’ Sia says she suffered ‘severe’ three-year depression after Erik Anders Lang divorce David Foster and Katharine McPhee express grief after death of their child’s nanny Mother defended after calling father ‘creepy’ over name choice for newborn daughter

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David Moyes expects Declan Rice to be “welcomed with open arms” when he returns to West Ham with Arsenal on Wednesday. England midfielder Rice will face his old club for the first time since joining the Gunners for £105million in the summer when the teams meet in the Carabao Cup. The 24-year-old made 245 appearances for West Ham and captained them to victory in the Europa Conference League, the club’s first silverware in 43 years. The Hammers fans are not exactly renowned for giving former players a warm welcome upon their return with another club, but boss Moyes believes Rice will get the recognition he deserves when he runs out at the London Stadium. “You’ve got to remember this is the man who lifted this club’s first European trophy in more than 50 years,” said Moyes. “He should be welcomed back with open arms. We’re all looking forward to seeing him again. “He was a brilliant member of the team. He led the team brilliantly well. He conducted himself impeccably as a West Ham captain and as a player. “The most important thing was that he gave 100 per cent in every game, even though we sort of knew he probably wasn’t going to stay at West Ham. So all credit to him. He conducted himself brilliantly well and for that alone he deserves to be cheered. “I’m really looking forward to seeing Dec again. I’ve not seen him since he left. I don’t know if I want him to play, but I hope he’s there.” Moyes is likely to include Lucas Paqueta and Edson Alvarez against Arsenal as both are suspended for Saturday’s Premier League trip to Brentford after collecting five bookings. Former Arsenal players Lukasz Fabianski and Konstantinos Mavropanos will also be involved along with Emerson Palmieri, who is back from a ban. Read More Mauricio Pochettino wants Chelsea fans to ‘believe and show trust’ in his side Dawid Malan shifts blame away from England head coach Matthew Mott Captain Siya Kolisi says Springboks’ World Cup win was ‘for every South African’ Warren Gatland backs Andy Farrell to be next British and Irish Lions head coach England wing Jonny May announces his retirement from Test rugby Wimbledon champion Marketa Vondrousova joins in with criticism of WTA Finals

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As the cost-of-living crisis continues to bite, many of us are looking for ways to save money where we can. Food shops are one of the main things that have become more expensive in recent years – so are there any easy ways to save a bit of cash in the kitchen? Chefs are on hand to share their top money-saving tips… Make simple swaps Suzanne Mulholland, author of The Batch Lady: Cooking On A Budget (HQ, £22) recommends letting go of loyalty to brand names. For example, she says: “You’re not going to notice a difference in flour – yet it’s about a fifth of the price of a branded one.” Mulholland continues: “If you love to eat haddock, then buy hake instead. If you like to eat cod, buy coley instead – monkfish? Buy seacat. These are all very similar fishes, but they’re just not the most popular ones everybody else buys. “You wouldn’t actually notice the difference between eating a different type of fish, because hake is very much like haddock – yet because it’s not that popular, it’s half the price. It’s also locally sourced, because these are all British fish.” Maunika Gowardhan, author of Tandoori Home Cooking (Hardie Grant, £25), also advocates cost-effective swaps. “If it’s a chicken recipe, I normally use chicken thighs over chicken breasts,” she says. “It’s a cheaper cut of meat, and it’s a more flavourful cut of meat.” If you’re a keen baker, The Great British Bake Off’s Kim-Joy (Bake Me A Cat, Quadrille, £16.99) has a top tip for you. As butter “has become so much more expensive”, she recommends “using more vegetable oil in baking”. Make a plan “Most people are cooking blindly,” says chef Max La Manna (You Can Cook This!, Ebury Publishing, £22), “Pulling ingredients together and cooking – they do the same when they go to a supermarket, they buy ingredients – and a lot of waste happens when people don’t have a plan.” La Manna’s top tip is firstly “cook the food you already have before you go out and buy more”. After that, it’s all about making a plan. “Shop smarter,” says La Manna. “Create lists when you go to the supermarket, and stick to that list.” Make your ingredients last longer Throwing away produce that’s gone off is money down the drain – so La Manna is keen for us all to make ingredients last longer. “You can extend the shelf life of ingredients – for instance, most people throw away bag salad or herbs,” he says. “What I do with my bag salad, once I bring it home I’ll wash it and also let it sit in cold water – because it firms up and it gets crisp and it stays fresh a little longer.” Once he’s washed the salad, he divides the bag of leaves – putting half in a container in a tea towel (“to absorb some of the moisture”) and use within the next three or four days. “The other half I cook in hot water – blanch it really quickly, squeeze out the water, then I have this kind of pre-cooked spinach. Roll that up tightly, place it in the freezer and then when I need something in a week’s time – a stew, a soup, a curry, a stir-fry – pop those in.” You can also reduce waste by knowing how to store all your other produce properly. “That’s where a lot of waste is coming in, people put ingredients away, they turn their back and the food’s already gone bad,” says La Manna. “Know how to store your produce and where to store it – potatoes should be kept in a cupboard somewhere dry, dark, cool but well-ventilated so they don’t begin to sprout. Same thing with onions. Bananas like to have their own space – bananas don’t like to be with other ingredients, because they release a chemical and will ripen quicker.” Instead of throwing away bananas on the turn, La Manna says: “It’s great for the freezer, [or] use them in smoothies. Use them as a batter for cupcakes or cakes.” Use every part of your ingredients “With Chinese food, there really is a ‘no waste’ policy,” says Kwoklyn Wan (One Wok, One Pot, Quadrille, £16.99) – and he suggests this ethos could help you save money in the kitchen. “Even when you peel your onions, use the onion skin in the stock” – along with anything else you might normally throw away, such as the top ends of carrots or fish heads. “That’s so important – if people learn to use every part of that ingredient… You can have a fantastic dish with all the best bits, and at the end of it, you’ve got this fantastic soup base. All you’ve got to do is add really cheap noodles into it, and maybe a few veggies and tofu, some chicken – whatever. “You’ve got this lovely broth – and that’s your next meal completely free, or near enough.” Be smart with your ingredients Most of us are guilty of buying an exciting-sounding ingredient for our store cupboard and only using it once. If you really want to save money in the kitchen, it’s all about being smart with what you buy – and making sure you’re going to use it a lot. Lydia Vernon, co-author of Caught Snackin’ (Hamlyn, £20), says that on Caught Snackin’s wildly popular TikTok channel,”we like to keep with the same ingredients for each recipe. “We stay around things like mixed herbs, garlic powder, plain flour – those kind of staples you have in your cupboard all the time, which are going to be cost-effective.” Food writer Gurdeep Loyal (Mother Tongue, Fourth Estate, £26) takes this one step further, saying: “My advice would be to equip your pantry with four or five very flavour-forward ingredients – things such as tamarind paste, things such as brown miso, things such as fennel seeds, for example, or something like tandoori masala powder. “Because these four or five pantry staples can transform anything really simple and basic – just adding a spoonful of this is going to amplify your cooking into hundreds of different directions. “It means you can use very basic supermarket staples, then turn them into something incredible” – without having to spend money on fancy new ingredients every week. 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