List of All Articles with Tag 'if'

According to IMDb ratings, ‘Frasier,’ the beloved spin-off of ‘Cheers,’ outdid its source material.

Survivors from a fishing boat that sank off Greece say as many as 750 people may have been on board.

Glenda Jackson, a British actress who won two Academy Awards before being elected to Parliament in 1992 and

Major ticketing websites including Ticketmaster and SeatGeek Inc. will announce transparency initiatives designed to make it easier for

Go Airlines India Ltd., which filed for bankruptcy protection in May, hopes to resume operations by the end

Struggling to sleep? You’re not alone. As conversations with friends, family and colleagues seem to be dominated by tiredness, middle-of-the-night wake-ups and vivid dreams, the TikTok tag ‘can’t sleep’ has currently racked up 1.2 billion views. It seems we’re all finding it difficult to get enough zeds. But is there a reason why it’s suddenly happening right now? Changing seasons “We all have an internal circadian clock, which is synchronised to the solar time with sunrise and sunset, and regulates our daily physiology and metabolism,” says Dr Laura Roden, associate professor and chronobiology specialist at Coventry University. “Day length changes with seasons, which impacts our circadian timing, and having a circadian clock allows us to respond by adjusting our physiology to these seasonal changes. Animals and plants are affected too – think bird migration, bears hibernating, spring flowers and autumn leaves. We are naturally diurnal, so should be sleeping at night when it is dark. Light acts on our circadian clock to stimulate wakefulness.” Differing lifestyles Our lifestyles also change in the summer. “Many of us are more physically active in summer than winter, and usually spend more time outdoors exposed to bright light during the day,” Roden explains. “That combination of physical activity during the day, and daytime bright light exposure, gives our circadian clock strong synchronising cues and reinforces our diurnal behavioural rhythms. This means that even though we have shorter nights, we are stimulating the feelings of sleepiness at night and wakefulness during the day. Engaging in physical activity during the day usually promotes better sleep – but we must be mindful of not exercising too late at night, as this can have the opposite effect,” she says. The Moon You may have thought the moon’s impact on our bodies is a myth, but Roden says that there is research that backs up these theories. “Some studies have found that this can affect both sleep timing and duration. Women who menstruate may notice that the phase of the moon interrupts their sleep more than biological males. Charlotte Förster from the University of Würzburg carried out a truly remarkable study in terms of data collection and analyses, that showed that women’s menstrual cycles were recurrently synchronous with the moon’s phase, and affected by brightness and gravitational pull. “As body core temperature is affected during menstruation, this would mean that at certain phases of the moon, it can be harder to fall asleep than others, and sleep duration may thus be affected,” Roden says. Sleep hygiene Brighter mornings and lighter evenings may be making your room too light or hot. “Keeping the bedroom slightly cooler than the rest of the house is ideal, but not always achievable. Cooler rooms promote sleep. Using curtains or blinds and sleep masks can help to keep bedrooms dark. But using electronic devices – such as mobile phones – that emit bright light, can cause a suppression of melatonin that we need, to indicate ‘night’ to the circadian clock,” Roden explains. Drinking more We all tend to take on more liquids when it’s hot. And you may find yourself drinking more when socialising in the sun, too. But, Roden suggests avoiding alcohol before bed. According to the Sleep Foundation, it’s best to leave at least four hours between stopping drinking alcohol and going to bed. It’s also a good idea to avoid drinking anything around two hours before sleep, and Roden recommends avoiding caffeine after midday, so you might want to skip those mid-afternoon iced lattes. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 11 ways to dip into Mediterranean inspired decor Whiten up your wardrobe with summer’s hottest trends Paternity leave should be paid for six weeks, campaigners tell Government

Who doesn’t yearn for a more Mediterranean lifestyle every now and then? Whether or not a getaway is on the cards this summer however, bringing those dreamy holiday vibes home with a style update is easier than you might think. “Pulling together a Mediterranean-inspired coastal scheme is all about perfecting an airy, bright feeling through the use of colour and material that harks back to ocean shores,” says Rohan Blacker, founder of Pooky. “A palette of cool blues and pared-back neutrals introduces a breath of fresh air into the home, and when paired with natural materials, it works to create this slightly bohemian beachside feeling.” Consider rustic rattan lamps, paired with beautiful linen shades in muted seascape tones too, Blacker suggests. Organic raffia pendant designs also make easy additions, which will allow you to incorporate elements of a sunny coastal scheme through lighting changes alone. Helen Pett, Arteriors design ambassador, says: “When looking at furniture and lighting design, opt for statement pieces crafted with woven rattan or open-weave detailing, materials such as coconut shell or wooden beading. “Alternatively, a timeless colour choice for any coastal destination-inspired décor scheme introduces a pleasant combination of varying blues to mimic a summer sky, and the reflective surface of the sea,” she adds. Here’s how to get the look… 1. Picnicware – Set of 4 Dinner Plates, £20, Next Summer salads and slow days call for lightweight tableware, especially eye-catching designs like this, with a shiny finish to look and feel just so. 2. Seashells Jug, £17.95, Annabel James She sells seashells on the seashore… this beautiful bone china jug is worth shelling out for. 3. Pooky Aphrodite Pendants, from £200 (other items from a selection/part of room set), Pooky Featuring an artisan woven effect and brass accents, these hanging pendants are right on point. 4. Maze Rope Decorative Tray, £15, Dunelm Favourite finds such as this woven tray imbibe thoughts of freshly baked bread at breakfast, topped with exotic fruit platters. 5. Hugh 4 Seater Sofa – Calix Boucle, Ivory, £949; matching Large Square Footstool, £399, and Tarland Pattern Accent Chair – Kirkton Floral, Duck Egg, £799 (items part of room set), DFS A sumptuous sofa like this makes a wonderful centrepiece, especially styled with mosaic print cushions, ocean blues and rattan accessories, for an airy, breezy aesthetic. 6. Abigail Ahern Elian Recycled Glass Table Lamp, £149, Freemans Contemporary and cool, this clear recycled glass lamp with raffia shade will style up any space. 7. Collection Luxe Josie Frame in Wood and Cane, from £850, Next A beautiful base to build around, this carved wood and cane bedframe – especially teamed with a jute carpet, ocean hues and sheer white curtains – is tailor-made for hot, sultry nights. 8. George Blue Arc Tufted Throw, currently £12 (was £15), Direct.asda The finishing touch to dressing the bed à la Med? A tufted blue throw strewn across crisp linen sheets. 9. Indigo Seaweed Print Wall Art, from £18 each (unframed), Beach House Art Beachcombers will be drawn to these pretty artwork prints. 10. Mediterranean 594 Evora Vinyl, from £24.99 per square metre, Carpetright (available early July) Suitable for kitchen, dining and bathroom schemes, this modish motif makes a real feature. 11. George Wooden Lounge Chair – Cream Rope (top), £99, and Wooden Lounge Chair – Cream Cross Straps, £99, Direct.asda These accent chairs with woven rope design or cream straps will style up your suntrap and bring smiles all round. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Whiten up your wardrobe with summer’s hottest trends Paternity leave should be paid for six weeks, campaigners tell Government My teenager gets all their news from TikTok – should I worry?

Rudimental will headline The Hundred Final, while the cricketing tournament will also see live performances from the likes of Asha Gold, Dylan and Lottery Winners.

Two of the main coders at Kim Dotcom’s infamous Megaupload website have been sentenced to prison, the New

When the weather heats up and you want to cool down, white is the colour of summer. From romantic broderie anglaise to sexy off-the-shoulder, to a frilly mini, white is a win-win with its flattering reflections, aura of freshness – and it’s never a big deal to accessorise. Summer’s answer to what to wear when you want to look your best without having to try too hard, white suits all your holiday mood swings and loves high temperatures, sunshine and blue skies. Here are some of our favourite finds, from girlie to sophisticated… 1. White off-the-shoulder top The off-the-shoulder top isn’t going anywhere this summer, especially when the weather hots up. From Bardot-inspired to peasant style, these pretty cottons have just enough sensual softness to be worn with confidence – and a cute pair of shorts. Threadbare Women’s White Linen Blend Strap Bardot Top, £23.99 The White Company Organic Cotton Off-The-Shoulder Jacquard Top, £89 2. White broderie belted dress While last year’s take on broderie anglaise was all about a boho vibe, this season there’s a sense of sophistication with loop tie-waisted dresses, camp collar and flattering A-line silhouette. Pair with flat tan sandals for the chance to show off your nude pedicure. Damart White Broderie Anglais Dress, £69.99 Jasper Conran Daria Broderie A Line Dress, £320 3. White frill mini It’s sort of impossible to look anything but happy and carefree in a flirty mini dress trimmed with ruffles. And a few fun accessories such as a wide-brim hat or summer straw, large wicker basket and gypsy hoop earrings, will kick up the look a couple of notches. V by Very Frill Detail Woven Mix Mini Dress – White, £26, Very River Island White Broderie Frill Mini Dress, £65 4. White jumpsuit Tailored but soft-shouldered with an effortlessly draped neckline, there’s no mistaking the glamour of a white jumpsuit. With free-flowing wide-leg trousers, this style hero is particularly on trend with a cape sleeve – and all that’s needed is a pair of strappy sandals for summer soirées. River Island White Cape Jumpsuit, £79 Reiss Carmen Halter Neck Linen Blend Jumpsuit, £268 5. White beach skirt Skip the sarong with fashionista’s new must-have staple to transition from beach to bar… and beyond. Ultra-versatile, if you go for a sexy split you can still show off your best bikini while sipping on a sundowner. Otherwise, a tiered maxi looks drop dead gorgeous with a white cotton crop top with long puffy sleeves for a statement look. Ta-da! M&S Collection Textured Maxi Tiered Beach Skirt, £35 Next Crochet Lace Skirt, £34 Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Paternity leave should be paid for six weeks, campaigners tell Government My teenager gets all their news from TikTok – should I worry? How to take care of pets in the heat

Alliance Global Group Inc., the investment company of Philippine billionaire Andrew Tan, is looking to expand its casino

For a decade, Baohaus was one of the best-known restaurants for Taiwanese fare in New York City. According to Eater, the restaurant “helped lay the cultural and culinary groundwork for an ambitious class of modern Taiwanese spots” in the city. It also catapulted founder Eddie Huang to fame as his culinary expertise was thrusted into the spotlight with shows on the Cooking Channel (Cheap Bites), Viceland (Huang’s World) and MTV (Snack Off). He first opened Baohaus on the Lower East Side of Lower Manhatten in 2009, before relocating it to a bigger venue in the East Village. During the 10 years he ran Baohaus, Huang also wrote his memoir Fresh Off The Boat, which led to the TV series of the same name, starring Randall Park and Constance Wu. But in 2020, around seven months into the coronavirus pandemic, Huang announced that Baohaus would be no more. At the time, he wrote in an Instagram post: “I opened this restaurant to tell my family’s story through food at a time when no one was giving Asian Americans a chance in TV, film, books or media generally.” Since then, however, things have changed drastically for the diaspora; this year, the celebrated Asian-led cast of Everything Everywhere All At Once clinched seven Oscars, including Best Picture, Best Actor (Michelle Yeoh) and Best Director (Daniel Kwan and Daniel Sheinert). Now, Huang is casting his eye back to Baohaus, but this time he’s bringing it across the pond and into London. His three-month residency at Neighbourhood in Islington – which previously held “ramen junkie” Ivan Orkin’s Ivan Mazemen residency – will dominate this summer with his signature Taiwanese baos, fried chicken and noodle dishes, bringing a bowl of the Big Apple to the Great Smog. I sat down with Huang over a steaming, fragrant bowl of Taiwanese mince pork stew and rice to talk about what Baohaus’ legacy in New York was, its future in London, and what it means to have a vision. How did it feel when you closed Baohaus in NYC? I always loved having Baohaus. I never intended to close it, but the pandemic hit and I went to Taiwan to be safe, but our landlord kept on charging rent in New York. I just didn’t see an end to it. I’ve been wanting to reopen for a while but when I got home, I had to immediately get to work promoting Boogie. It was kind of bittersweet, but I try to think about everything from a more existential perspective. To have owned a restaurant for 10 years in New York while writing a memoir and doing all these shows, and then directing my first film… I just felt an immense sense of accomplishment and I felt like it was really a part of the fabric of downtown New York. So many people had come through those walls and it meant so much to me, so I was just really proud even though it was closing. It forced me to look back on everything and I had a sense of gratitude and pride, and I wasn’t angry at all. I think I was sad that it was closing, but thankful to the universe for the time that I did get. Baohaus left a legacy for Taiwanese food in New York that spread across the rest of the Western world. How does it make you feel? Even when I go back to Taiwan, people will say, ‘Yo, that’s the pork bun kid’. That’s my name back home. I’m very, very grateful that I made a lot of people happy and Taiwanese people were proud of it, and that New Yorkers were proud of it and loved it. But now, starting it back up in London is just par for the course for me. I’ve never lived in one place. Born in DC, grew up in Orlando, made New York my home. I would say I identified with New York more than anywhere else. I got dragged to LA for my work and then now I got dragged out to London to open Baohaus, so this [Neighbourhood] is now the new home base for the next three months. But the idea is to then start to look at brick and mortar spaces in London and hopefully make it more permanent. What makes Bao Haus stand out? There’s a lot of Taiwanese cooking in London now. What really defines my cooking is there is a straight line between my grandma, my mother, and myself. There are very, very small things I do to adapt it up for my taste or modern tastes, but it’s not adding trendy ingredients or smashing things together. For example, this mince pork stew is how my grandma and my mum would make it. The only thing I pay more attention to is knife skills and the exact cut of the pork belly mixed in with the ground meat. It’s the same with the Chairman Bao, it’s exactly like the baos you get in Taiwan except that I red-cook my pork instead of brown braising. So I stay within the Taiwanese pantry, but I really work on the technique. I read that you don’t really like being called a chef. What don’t you like about that chef territory? The thing is, I definitely think cooking is an art, right? Even the guy selling a dollar bowl of rice is just as artistic to me as somebody doing a tasting menu. But I feel like every generation has these chefs whose food always has to be about them. It’s less about culture and community, and more about, ‘Check out my new idea, my new thing’ and none of it ever has staying power. I get disappointed going to a lot of young chef restaurants because they’re working their s*** out and they want you to pay for their food because they feel they’re being creative. Like, ‘Because we were being creative, you should f***ing pay us and buy our food’. And I’m like, well, this just doesn’t taste f***ing good. If you’re going to charge people this, s*** should be good. There’s a lot of ego. A lot of people didn’t set out to be chefs, they say, ‘I was in fashion or I was in music, or I was a director and I busted out and ended up in food’. People see food as a place they can be all artistic and they think they can creative-direct a restaurant, but this s*** is a lot harder than you think. You can have a cool brand and a great vibe, but to keep people coming back for 10 years, your food’s gotta be really good and be a good deal for your customers. Everything is exciting when it’s new, but does it stand the test of time? Do you keep thinking about it the next day? Are you a perfectionist? Here’s an example: chips. We were known for our taro fries in New York. I did taro fries because you can get French fries anywhere, and they go great with our food, but I wanted to do something different. So I would brine the taro, black it and then double fry it, and they were some of the best fries I’ve ever had and people went nuts for them. But it’s much harder to source taro here in London, because I want the whole fresh taro, not frozen. It was proposed that we do French fries, but they were bringing in frozen ones. But I didn’t want anything like that on our menu that isn’t the best version of it. I guarantee you everything on our menu is the best version you can get here in London. No one’s going to touch my bao. I know there’s another place here, BAO. I’m not even going to eat there. I know mine’s better. I will not try it. I will not. So, back to the fries, I said those fries aren’t going on my menu because they’re not the best fries. So now we’re sourcing all kinds of potatoes. Certain restaurants like St John’s only have chips seasonally when the potato is consistent, and I like that. I like when people are like, when it’s good, it’s good, and I will serve it to you then, and when it’s not good, I’m not going to serve it to you. That philosophy needs to be adopted by more. You don’t have to serve everything, you don’t have to do everything. You don’t have to be the most clever. Just be the best version of you and do what you do best. You know, I got a dozen madeleines from St Johns and I smuggled them all the way back to LA. My wife was like, ‘Dude, are these going to be good?’ After my flight and then another day in between, I heated them up and they were phenomenal. I gave some to my dogs – my dogs got to eat St Johns madeleines! They went crazy. You used to host a TV contest show called Snack, where people got random ingredients and had to make something with it. What’s the best thing you made with random ingredients? I invented the Cheeto fried chicken. It happened when I was really high one night. I didn’t have any bread crumbs, so I crushed up Cheetos in a bag, then coated the chicken and fried it. This s*** is crazy. It was a lot of fun but I spent a lot of time on it and then I found the right Cheetos, the right cheese dust, and I think we really perfected the dish. We only offered it once a year on 4/20 at Baohaus, it became a tradition. So if we have a brick and mortar space in London, I would absolutely bring the Cheeto fried chicken bao back only on 4/20. You’ve worn a lot of hats in your lifetime, restaurant owner, chef, author, director, fashion designer. How do you feel about hustle culture? Everything right now is based on the image and identity that you’re selling. Who are my friends? How do I dress? How am I curating my life? What starter pack do I fit into? I get it – I definitely think it’s important to work extremely hard because it’s hard to make money right now. The income inequality gap is insane and my solution to that is to acquire a skill and just refine it. If you have a tangible skill, you’re already ahead of most people in your generation because most people have knowledge and contacts and willingness, but do they have an actual skill? For example, the idea of a creative director is just so funny. What’s the skill? There’s very few creative directors who are skilled and honour the craft, but being a creative director is not just knowing a few really good photographers and good graphic designers and telling them what to do. You’re telling a story, you’re directing the creative. Do you have the vision? It’s not just the mood board, they need to take it seriously. Read More ‘Ramen junkie’ Ivan Orkin on mazemen, MSG and the resilience of the human spirit BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro