West Yorkshire police drugs warning after two farther demises – BBC News

Image caption It is guessed the tow demises are drugs-related, told police.

Two men have died in what are thought to be drugs-related incidents as West Yorkshire Police issued a warning to narcotic users.

A 36 -year-old man in Leeds and a 27 -year-old man in Normanton both succumbed on Saturday.

It is thought the deaths were drugs-related although toxicology results are being awaited, told police.

Meanwhile, three men and a woman were found dead at separate address in South Yorkshire on Good Friday.

In the latest incident, policemen find a man’s body at a property in Compton View, Leeds, at about 08:20 BST on Saturday.

Paramedics was later called to a human with inhaling difficulties in Park Green, Normanton, at about 12:50 BST. He died at the scene.

Neither death is being treated as suspicious, told detectives.

Det Ch Insp Jim Dunkerley, said: “We do believe these deaths are Class A drugs-related.”

Class A medications include heroin, cocaine( including fissure ), methadone, ecstasy( MDMA ), LSD, and magic mushrooms.

The force said it was aware of warns issued by other police force about unusually strong heroin or derivates maybe in circulation.

“It seems prudent to issue a warning now to local medications users”, said Det Ch Insp Dunkerley.

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Magic Mushroom Compound Psilocybin Could “Reset” The Brains Of Depressed People

Researchers from Imperial College London have found evidence that suggests that psilocybin, the psychoactive compound of magic mushroom, might be useful in treating depression.

The study, published in Scientific Reports, focused on 19 patients, all of which experienced treatment-resistant depression. Each patient proved less depressive symptoms at the one week post-treatment mark. While the findings are exciting, this is a very preliminary study on a small number of people and with no control sample. More importantly, this study doesn’t entail magic mushrooms cure depression.

“We have shown for the first time clear changes in brain activity in depressed people treated with psilocybin after failing to respond to conventional therapies, ” result writer Dr Robin Carhart-Harris, head of psychedelic research at Imperial, said in a statement.

Patients in the study “ve been given” two dosages of psilocybin. The first dose of 10 mg was given immediately and the second dose of 25 mg was given a week after the first. The patients reported how they felt by completing clinical questionnaires.

“Several of our patients described feeling’ reset’ after the therapy and often used computer analogies, ” Dr Carhart-Harris reported. “For example, one said he felt like his brain had been’ defragged’ like a computer hard drive, and the other said he felt’ rebooted’.

“Psilocybin may be giving these people the temporary’ kick start’ they need to break out of their depressive states and these imaging outcomes do tentatively support a’ reset’ analogy. Similar brain effects to these have been find with electroconvulsive therapy.”

The team performed functional magnetic resonance imaging( fMRI) on 16 of the 19 patients both before and after therapy. The scans indicate a reduction in cerebral blood flow towards the temporal cortex, including with regard to, the amygdala. This decrease in blood flowing to the amygdala was related to a decrease in depressive symptoms. The MRI also demonstrated increased stability in another brain network linked with depression.

“Through collecting these imaging data we have been able to provide a window into the after effects of psilocybin treatment in the brains of patients with chronic depression, ” Dr Carhart-Harris added.

“Based on what we know from various brain imaging analyzes with psychedelics, as well as taking heed of what people say about their experiences, it may be that psychedelics do indeed’ reset’ the brain networks associated with depression, effectively enabling them to be lifted from the depressed state.”

Due to these encouraging results, the team plans to conduct a comparative trial to test the effect of psilocybin against a leading antidepressant. This is set to start next year.

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You’ll Never Look At Vegetables The Same Way Again

Here’s a pop quiz for you: Which vegetables are in season right now? Not at the supermarket, but in the countryside a few miles from your home? What can you drive off and pick, fresh off the vine, to feed for dinner tonight?

Photographer Henry Hargreaves and frequent collaborator Caitlin Levin wanted to know, so they documented the calendar of make as it changes through the seasons in their new series, “Seasonal Food Scans.”

Taken over the course of a calendar year, from late autumn 2014 through all the seasons, Hargreaves and Levin picked the produce that was in season — Levin, a cook and food stylist, arranged them and Hargreaves scanned them — to document hour and food in a different way.

“We like to show food in a non-obvious and unpredictable, interesting way, kind of subvert people expectations as to what food is and what you can do with it, ” Hargreaves told The Huffington Post. “With this series, were hoping people can get a better understanding of seasonality and should be noted that render has seasons — its not available all year round. We wanted to show it in a way that was totally unique and different.”

Hargreaves, who grew up in New Zealand and is now are stationed in New York, said the process was educational for him as well.

“For me, it was looking at the calendar in a totally different way, because I’m from the Southern Hemisphere. Suddenly the things you have during Christmas time here are different. But I also think its about modern society — we kind of expect to go to the supermarket and get anything we want at any time of the year. So this was also an exploration to show people what are the things you should be getting at certain times of the year.”

Hargreaves has rendered many other food-focused projects, recreating everything from the backstage requests of famous musicians to the last snacks of demise row inmates.

He might play with the food, but he also eats what he can when he’s done — “basically anything that hasnt run stale or rancid or slimy, we definitely employed and cooked and feed, ” Hargreaves said. The stuff that didn’t make it through? “It lives eternally, so nothing goes to waste.”

See the series below.

January

Endive, radicchio, kale, turnips and leeks.

February

Papayas, radish, onions, clementines, oregano, passion fruit, chives and blooms.

March

Asparagus, artichokes, broccolini, greens and string beans.

March( detail)

April

Spring onions, purple and fingerling potatoes, carrots and herbs.

May

Carrots, limes, peas, garlic shoots and zucchini.

June

Fava beans, chives, apricots, cherries, plums, sugar snaps, peaches, blueberries, strawberries and radish.

July

Figs, plums, oregano, ochre, greens, raspberries and onions.

August

Tomatoes and basil.

September

Corn, garlic, beans, Mexican sour gherkins, ground cherries, sunchokes and dill.

October

Mushrooms and greens.

November

Purple cabbage, bok choy, shallots, cauliflower, tangelos, pomegranate seeds and sunchokes.

December

Pears, potatoes, sage, rosemary, brussel sprouts, persimmons, shallots, nutmeg, mandarins and cranberries.

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Wild Boar In The Czech Republic Are Still Radioactive 30 Years After Chernobyl

Authorities in the Czech Republic have warned that wild boar in the southwest of the country are still so highly contaminated with radioactivity after Chernobyl, that even after 31 years they may be unsafe to eat.

How the high dosages of radioactivity have been impacting the wildlife surrounding Chernobyl, following the explosion of reactor four in 1986, has been of intense interest. While high levels of radioactivity are still deemed too high for people to return to the region, the animals have been prospering. Numbers of moose, deer, and boar have rocketed, and wolves have even returned, indicates that the radioactivity has been no barrier to life.

The boars in the Czech Republic, however, are far from the disaster site, and yet are still seemingly picking up the radioactivity. This is probably down to how the fallout from the explosion spread across Europe. With strong southerly and easterly gale in the aftermath, the fallout contaminated over 100,000 square kilometers( 38,600 square miles) of land, principally across the Ukraine, Belarus, and Russia. But the polluted material reached much further afield, having been detected in sheep as far west as Wales.

It seems that the wild boar have been particularly vulnerable due to their insatiable savour for fungu. The mushrooms growing in contaminated soil on the forest floor have apparently been concentrating the radioactivity, which the swine have then devoured with pleasure, causing the cesium to build up in their bodies.

This, say the Czech State Veterinary Administration, means that up to half the wild boar roaming the southwest of the country are now so highly contaminated they are still unsafe to eat.

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So THAT’S The Reason We Should Be Eating Kale

The past couple of years, the kale dialogue has centered around making fun of how trendy this green is, or talking about how its popularity has finally peaked.( By the route, it hasn’t .) When truly, what we should all be focusing on is why this green became such a fixture in healthy eating( and trendy eateries) at all.

Here’s the reason: it’s actually, truly very good for you. Plus, it’s fairly dang tasty. That’s why it rose to be — and has bided — one of the most popular greens on the market. But how, exactly? That’s what we’re here to answer.

Steve Gorton via Getty Images
Kale is often days called a super green, touted as being healthier than spinach — our age-old standard of leafy health. Here’s why folks say that 😛 TAGEND

1. Kale is chock full of vitamins. One cup of cooked kalecontains over 1,000 percentage of Vitamin K and virtually 100 percentage of vitamins A and C. It also houses over 10 percent of manganese, copper and Vitamin B6. And 10 percent of your body’s need for fiber.

2. One serving of kale contains 121 milligrams of omega-3 fatty acids, a significant amount of the 500 milligrams recommended daily intake. Omega-3 fatty acids help your body remain healthy by aiding in build cell membranes and protecting you from heart disease and stroke.

3. The good nutrients in kale help support heart health. It’s all thanks to the high fiber, potassium, vitamin C and B6 content kale contains. Potassium is a very important part of heart health — high uptakes of it are also associated with reduced danger of stroke.

4. Kale has risk-lowering benefits for cancer. Some studies suggest that eating kalecan reduce the risk of bladder, breast, colon, ovary and prostate cancer. It’s all thanks to their glucosinolates, which when broken down form isothiocyanates. Studies have shown that isothiocyanates have cancer-inhibiting benefits.

5. Kale has cholesterol-lowering abilities. The cholesterol-lowering ability of steamed kalewas compared with the cholesterol-lowering ability of the prescription drug cholestyramine. Severely. It’s all thanks to its bile acid sequestrants.

6. Plus, kale has so many antioxidants. Not merely does it contain alpha-lipoic acid, an antioxidant that has been shown to lower glucose levels in diabetics, but it’s also loaded with flavonoids like quercetin and kaempferol. These have been studied intensely for their anti-inflammatory and blood-pressure lowering abilities.

See? Seriously good for you. Now that you know, the whole kale’s-too-trendy issue might not seem as important. Instead, let’s all set that aside and merely dig in. These recipes will help you do merely that.

1 Taleggio Ravioli With Garlicky Butter Kale And Wild Mushroom Sauce

Half Baked Harvest

Get the Taleggio Ravioli With Garlicky Butter Kale And Wild Mushroom Sauce recipe from Half Baked Harvest

2 Roasted Kale And Fennel Salad With Avocado Caesar Dressing

Foodie Crush

Get the Roasted Kale and Fennel Salad with Avocado Caesar Dressing recipe from Foodie Crush

3 Crispy Kale Grilled Cheese With Fried Eggs

How Sweet It Is

Get the Crispy Kale Grilled Cheese with Fried Eggs recipe from How Sweet It Is

4 Hide Your Kale Smoothie

The Minimalist Baker

Get the Hide Your Kale Smoothie recipe from The Minimalist Baker

5 Simple Caramelized Butternut Squash And Kale Florentine Lasagna

Half Baked Harvest

Get the Simple Caramelized Butternut Squash and Kale Florentine Lasagna recipe from Half Baked Harvest

6 Cheesy Garlic Kale Chips

The Earthen Table

Get the Cheesy Garlic Kale Chips recipe from The Earthen Table

7 Kale And Wild Rice Casserole

Half Baked Harvest

Get the Kale and Wild Rice Casserole recipe from Half Baked Harvest

8 Kale And Ricotta Stuffed Shells With Butternut Squash Sauce

Completely Delicious

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9 Baked Eggs With Feta, Kale And Cherry Tomatoes

What Should I Have For Breakfast Today

Get the Baked Eggs With Feta, Kale And Cherry Tomatoes recipe from What Should I Have For Breakfast Today

10 Crunchy Thai Kale Salad

The Minimalist Baker

Get the Crunchy Thai Kale Salad recipe from The Minimalist Baker

11 Simple Grilled Kale And Red Pepper Tuscan Pasta Salad

Half Baked Harvest

Get the Simple Grilled Kale and Red Pepper Tuscan Pasta Salad recipe from Half Baked Harvest

12 Kale Breakfast Sandwich

Happy. Healthy. Life.

Get the Kale Breakfast Sandwich recipe from Happy. Healthy. Life.

13 Sweet Potato Cream Pasta With Crispy Kale

How Sweet It Is

Get the Sweet Potato Cream Pasta with Crispy Kale recipe from How Sweet It Is

14 Portobello Mushrooms With Kale Pesto Guacamole

Bev Cooks

Get the Portobello Mushrooms with Kale Pesto Guacamole recipe from Bev Cooks

15 Spinach And Kale Greek Yogurt Dip

How Sweet It Is

Get the Spinach and Kale Greek Yogurt Dip recipe from How Sweet It Is

16 Kale And Bacon, Caribbean Style

Steamy Kitchen

Get the Kale and Bacon, Caribbean Style recipe from Steamy Ktichen

17 Crispy Kale Roasted Autumn Salad

Half Baked Harvest

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18 Cauliflower And Kale Salad

Steamy Kitchen

Get the Cauliflower and Kale Salad recipe from Steamy Kitchen

19 Cheddar Kale Skillet Cornbread

The View From The Great Island

Get the Cheddar Kale Skillet Cornbread recipe from The Position From The Great Island

20 Gnocchi With Sausage And Kale

Bev Cooks

Get the Gnocchi with Sausage and Kale recipe from Bev Cooks

21 Kale Pesto

Little Leopard Book

Get the Kale Pesto recipe from Little Leopard Book

22 Quick Curried Chickpeas With Tofu And Kale

Bev Cooks

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Truffles and Toffee Crisps: cooks on the’ good’ food they dislike- and the’ bad’ food they love

Foodies dont always like the things youd expect. Felicity Cloake uncovers their guilty pleasures and shares recipes employing her favourite ingredients, from her new volume The -AZ of Eating

People have stopped inviting me to dinner. Its not that they dont want to see me, they explain, they just dont want to cook for me and then they indicate a eatery, as if I wont leave the house for anything less than a 10 -course tasting menu these days. In fact, little stimulates me happier than beans on toast and, frankly, it doesnt even have to be sourdough. In fact, tinned beans are but the thin aim of a very large and heavily processed wedge. Much as I love kale pesto and honky goats curd, kimchi and oily fish, Ill always prefer a Wotsit to an artisan potato crisp, and the wrinkled skin of Birds custard constructs my unsophisticated heart beat faster than a jug of elegantly thin crme anglaise could ever hope to.

Nothing
Nothing attains Felicity Cloake happier than beans on toast. Photograph: Alamy

But arriving clean about what are often called guilty pleasures though I feel little shame in their own homes is barely brave, or even novel. In fact, these admissions are practically a badge of honor for the diehard foodie, a kind of culinary reverse arrogance designed to prove your worth as a committed omnivore. We know that two-Michelin-starred cook Claude Bosi likes curry-flavoured instant noodles topped with Frazzles, and Masterchefs Monica Galetti mainlines Marmite on the sofa, because they have happily disclosed these facts to the press. The godlike Yotam Ottolenghi tells me he has an obsession with supermarket-grade sushi for breakfast, and Nigel Slater regularly revels in the forbidden pleasures of everything from Smarties to Big Macs( Oh God, the sauce ). Even healthier-than-thou birch-water botherer Gwyneth Paltrow has gone on record declaring her love for Oreos. Such confessions serve as useful proof that youre a real, fallible human being hearing Deliciously Ella admit that she has a serious thing for dates with almond butter and hummus, but thats about as crazy as it gets! only confirms my suspicion that shes a beautiful marketing robot for the chia seed industry.

Felicity
Felicity Cloake: Much as I love kale pesto and honky goats curd, Ill always favor a Wotsit to an artisan potato crisp. Photo: Linda Nylind for the Guardian

And its not just junk food either; a kind of macho, aggressively omnivorous sensibility has developed in recent years: as John Lanchester wrote in the New Yorker: Once upon a hour, food was about where you came from. Now, for many of us, it is about where we want to go about who we want to be, how we choose to live People feel judged by their food options, and they are right to feel that, because they are. And if youre not prepared to tuck into anything for the purposes of the sun without a moments hesitation, youre instantaneously classed as that most shameful of things: a fussy eater.

Take all those slimy, invisible tubings and organs that work so hard to keep us alive, for instance. With the likes of Anthony Bourdain and food novelist Tim Hayward singing the kudoes of nose-to-tail eating, and the gutty, messy fragrances of things like kidneys, it takes person with balls, or perhaps fries, as big as Momofukus Dave Chang be recognised that, actually, youre not that into innards. But Ill be honest Im not. I dont hate all of it; brains can be astonishingly delicious if you dont think too hard about what youre chewing, and flash-fried liver and chargrilled hearts have a certain bouncy charm, but Ill come clean about the fact that the working day I received myself judging 33 steak-and-kidney pies was a dark one indeed. Jay Rayner may boast he likes a certain uric tang as much as the next offal freak, but Ive dedicated kidneys a good go, and I only dont share his enthusiasm.

Tripe falls into the same camp; however much Sichuan red chilli petroleum you throw at it, it still savors of well, shit or as Allan Jenkins, the rather more eloquent editor of Observer Food Monthly, sets it, I have a conflicted relationship with tripe. Although Im all for treating the animal with respect, and eating as much of it as is practicable, surely if you dont like something, it should be OK to say so without being pilloried.

Sushi
Yotam Ottolenghi has an preoccupation with supermarket-grade sushi. Photograph: Alamy

The current position to food reminds me of being a nervous teenage music devotee, anxiously scanning Smash Hits to find out whether a new band was cool before declaring myself a fan. And, like krautrock, offal is cool precisely because many of us lesser mortals find it rather challenging. The same runs for dark chocolate; the bitterer the better as I found to my cost when I bit into an 100% chocolate bar lately. Hearteningly, Im not alone in my childish savors; Jane Baxter declares that she would rather have a Toffee Crisp dunked in a cuppa any day, while Ruby Tandoh reckons that Dairy Milk beats all else, advising if you get a really good-quality bitter dark chocolate, you only really require a square or two because its too horrible to want more.

Mushrooms in general, and truffles in particular, are another thing I would be happy to leave in peace for the purposes of the clay. In the glory days of journalistic junkets, I was taken to Las Vegas for dinner at the three-Michelin-starred LAtelier de Jol Robuchon and treated to a seven-course truffle-themed menu, complete with precious tubers flown in from the chefs native France. Unfortunately, whatever Giorgio Locatelli might think about these grubby fungi being the highest expression of nature, they still savoured of stale armpits to me. Not that I dared to acknowledge it at the time, of course.

In fact, Im a pretty cheap date, because I dont actually get all the fuss about lobster, either. I have had it sea fresh and stuffed into a plain white roll on a New England shore, and gussied up at Londons beloved Le Gavroche, and Im still at a loss as to what this fearsomely pricy crustacean is supposed to savor like, apart from a big, shit, cold prawn, as a fellow doubter put it on Twitter. Many people I survey cant stand oysters, either dubbing them hunks of fishy snot yet they are continuing feel its always embarrassing to turn them down.

Felicity
Felicity Cloake: I dont get all the fuss about lobster. Photograph: Alamy

It seems the more expensive the foodstuff, the more underwhelming the response, which makes me wonder whether things such as wagyu beef and abalone are the culinary equivalent of the monarches new clothes. Weekend publications drinks critic Fiona Beckett believes fillet steak is overrated, while Jemma Wilson describes foie gras as a total whatevs, and reactions to caviar in my survey scope from a little bit meh to sickly, fishy balls of overpriced frustration although its the traditional ritual around these tiny, salty eggs that Gizzi Erskine cant stand. Having ensure the aforementioned Chang feeing fried chicken scalp topped with caviar, sour cream and chives, Erskine confesses she is now obsessed with it Ive treated myself to a tin worth more than a hundred pounds and had it with the filthiest, greasiest fried chicken Its such a grubby idea that I have to eat it alone. The problem is, she tells, that after that, caviar served the classic way, with blinis, bores me.

Jack Monroe is out and proud about a disgust of bottomless green smoothies, and baker Luc Martin detests quinoa so much that he is moved to tell me so on two social media platforms both feelings I can understand, although even I am puzzled by the rampantly omnivorous Fuchsia Dunlops horror of milk as a beverage, or Rachel Roddys brave admission that shes the only person on Instagram not to adore at the altar of avocado. A friends hatred of sourdough bread, meanwhile,( Sour, sour. Chew, chew, chewing. Its not like sinking your teeth into a lovely soft bloomer, like a thick, white duvet) seems, to me, candidly perverse. But, you know, each to their own.

This is why Country& Town House magazines food editor Anastasia Bernhardts disgrace at her antipathy of smoked salmon( I cant stand the taste. Ive tried so hard to like it. Very embarrassing) attains me feel a bit sad. Since when did every meal become an eating competitor? Try everything once, and then feed a balanced diet of the foods that give you pleasure. And recollect, life really is too short to pick a winkle.

Coconut
Coconut ice sorcery. Photo: Helen Cathcart

Coconut ice magic

Anyone who grew up in 1970 s and 80 s Britain will have fond memories of Birds Ice Magic, the sweet gooey sauce that set to a brittle shell on contact with cheap vanilla ice-cream, just right for shattering with an aggressively wielded teaspoon. Sadly, it seems “its just” too sorcery for the market, and it has disappeared from shelves, along with its almost equally thrilling squeezy, cone-shaped bottle. But never fear, because help is at hand from an unlikely source. Extra-virgin coconut petroleum may not have been a kitchen staple in the 1980 s, but its high melting point entails it hardens as it cools which is exactly what we want here. For the sweet flavor of the original, albeit with a wholly tropical coconut taste, add a little golden syrup. If you want to pretend sophistication, leave it out.

( Serves 6 )
65 g darknes chocolate, chopped
50 g extra-virgin coconut petroleum
2 tbsp golden syrup( optional )
A generous pinch of salt

Set a heatproof bowl over a pan of simmering water and melt all the ingredients together, stirring to combine.

Pour into a jug and serve with ice-cream pour over while warm and, within 30 seconds, it should set to a shell.

Mini Marmite-and-cheese doughnuts

Killer party food. If the idea of savoury doughnuts difficulties you, just think of them as slightly more substantial versions of that classic French nibble, the gougre . These are best served warm, while the cheese is still gorgeously gooey.

( Makes about 18 )
225 g strong white flour, plus extra to dust
7g quick yeast
5g caster sugar, plus extra to dust
20 g unsalted butter, at room temperature, chopped, plus extra to grease
2 tbsp Marmite
65 ml milk
1 egg, beaten
40 g parmesan, or other very hard cheese
100 g matured cheddar, grated
40 g gouda, grated
1 tbsp cornflour
2 tbsp whole milk
2l vegetable or sunflower oil, to fry

Mini
Mini Marmite-and-cheese doughnuts. Photograph: Helen Cathcart

Combine the flour, yeast and sugar in a large bowl and mix well.

Put the butter and Marmite into a small pan with the milk and 45 ml of water, and heat gently, stirring until melted. Pour this into the mixing bowl along with the egg and stir until it comes together; the dough should be soft and slightly sticky.

Tip on to a gently floured surface, or( better still, as the mixture is soft) into a mixer fitted with a dough hooking, and knead until smooth and elastic( about 10 minutes in a mixer, more by hand ). Put into a softly greased bowl, cover with a damp tea towel, and leave in a warm place until doubled in sizing( about an hour ). Meanwhile, finely grate the parmesan and spread out on a plate to dry out slightly.

Shape the dough into balls of about 20 g each, folding each side tightly into the centre, rotating as you go, then turn the ball over and set it on a lightly floured baking tray or board, spacing them well apart. Cover and leave to rise again for 45 minutes.

Meanwhile, toss the grated cheddar and gouda with the cornflour, and put in a medium pan over a low heat. Add the whole milk and allow the cheeses to melt, stirring regularly, until smooth. Maintain warm.

Heat the oil in a large pan or deep-fat fryer to 160 C. Cook the doughnuts in batches for about 2 minutes on each side, until golden, then blot with kitchen paper and sprinkle with parmesan. Make a small pit in the side of each, and use a piping purse to inject a splodge of cheese. Eat instantly, while theyre still warm.

Southern
Southern cheese on toast. Photo: Helen Cathcart

Southern cheese on toast

By southern, I dont mean with zider and West Country cheddar, or indeed Velveeta and cornbread, but soaked in the sunny flavors of the Mediterranean. Creamy mozzarella, sweet umami-rich tomatoes and a peppery basil puree make this a treat indeed for a summertime lunch. I like it just as well with baked tomatoes when theyre not quite up to eating raw, so feel free to make it with either.

( Serves 4 )
20 smallish tomatoes, or, if tomatoes are in season, enough ripe tomatoes to feed 4 people
4 slice of robust bread
1 garlic clove, halved
2 burrata or buffalo mozzarella balls
For the basil puree
25 g basil
100 ml extra-virgin olive oil

If youre making this outside peak tomato season( or if your tomatoes turn out to disillusion ), heat the oven to 210 C/ fan 190 C/ gas mark 7, then put the tomatoes on a greased baking tray( cut them in half if theyre larger than a walnut) and cook for about 20 minutes, until they start to split.

Meanwhile, bring a small pan of salted water to the simmer and put a large bowl of iced water next to it. Dunk the basil into the hot water for 15 seconds, then instantly scoop out with a slotted spoon and put into the iced water. Drain the basil well and dry it, then put in a small food processor, or use a stick blender or pestle and mortar to blend with the oil, adding the latter gradually until you have a smoothish puree. Add salt to taste.

Toast the bread until golden, then rub with the cut garlic clove.

Squish the tomatoes on top of the bread, drizzle with the basil pure, add half a burrata or mozzarella( if youre using the former, do this on a plate so you catch any escaping cream ), season and add a little more pure. Devour.

Black
Black and white shake. Photo: Helen Cathcart

Black and white shake

An old-fashioned diner classic with a certain wow factor thanks to the contrasting layers of creamy shake and dark syrup. The syrup recipe stimulates more than you will need for two drinkings, but maintains well in the refrigerator for the next time life throws you some lemons. For really bad days, add a splashing of bourbon.

( Serves 2 very generously, plus extra syrup )
For the chocolate syrup
165 g soft light-brown sugar
65 g chocolate powder
A dash of vanilla extract For the shake
500 g vanilla ice-cream, somewhat softened
250 ml cold milk
2 tbsp malted-milk powder( eg Horlicks )
6 Maltesers, crushed

To attain the syrup, whisk together the sugar and cocoa in a small saucepan with 180 ml of cold water to make a smooth paste. Bring to the simmer, then turn down the heat and simmer for about five minutes, until somewhat thickened and syrupy with a glossy sheen. Stir in the vanilla extract and season with salt to savour, then set aside to cool.

Put the ice-cream and milk into a blender with half the malted-milk powder and whiz until well combined, adding a little more milk if youd prefer it thinner. Savour and add more powder as you see fit.

Pour the syrup down the side of a glass, rotating it so that it coats the inside, then carefully pour the shake into the middle this is why it doesnt disrupt the syrup. Top with the crushed Maltesers and serve immediately.

The -AZ of Eating: a Flavour Map for the Adventurous Cook by Felicity Cloake is out on 7 April( Fig Tree/ Penguin, 25 ). Order a copy for 20 at bookshop.theguardian.com

Read more: www.theguardian.com

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Millennial Pink Mushrooms Are the Latest (And *Greatest*) Trend We're Eyeing – Cooking Light


Cooking Light

Millennial Pink Mushrooms Are the Latest (And *Greatest*) Trend We're Eyeing
Cooking Light
You can buy seeds and cultures online to grow these beauties right in your backyard. Kaylee Hammonds. April 20, 2018. Like most of the rest of the world, we at Cooking Light are not immune to the charms of food trends—especially if they're healthy

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Boy George:’ We’re all clinging to a stone, and some people have got a better grip than others’

Nine years sober and back on tour, the Culture Club star talks about the power of positivity and why pop needs mystery

I can tell you from bitter experience that there are more relaxing ways of preparing for an interview with a legendary pop starring than reading their memoirs and unexpectedly stumbling across a page where they explain at some duration why they think youre an arsehole. But there it is, or rather there I am, on page 133 of Boy Georges second autobiography, 2006 s Straight, getting it in the neck as the result of an unnecessarily sour live review I wrote years and years ago. Worse, I think hes likely got a point; although I didnt say he had never written a good ballad, I did say Culture Club never had many good sungs to start with, which rather reckons without Time( Clock of the Heart ) and Victims and Its a Miracle, among others, let alone his solo sungs such as 2013 s gospelly power ballad King of Everything. At least I can console myself with the fact that Im in pretty glittering company on the old blacklist: over the course of Straight, he lets pretty much everyone have it, from George Michael( please shut up throw her a cerise boa) to Prince( the Artist Formerly Known As Get a Personality ).

Nevertheless, its hard not to arrive at his publicists office with a degree of trepidation. But no, were all good. He has long distanced himself from Straight he told an interviewer a couple of years ago that it was the rantings of a deranged drug user, written during a grim spiral that culminated in him aiming up in prison in 2009 for assault and false imprisonment. He says he cant recollect the review in question, and he doesnt bear rancours. I forgive very easily, and I suppose, in the same style, I expect to be forgiven very easily as well. I grew up with that. My dad was very explosive, God rest his soul. He could fly off the handle like no one Ive ever known, and I have definitely get that in my personality, that they are able to kind of smash-up the house up and then tell: Put the kettle on, to have that kind of position of: Well, Im OK now, so everybody else has got to be OK. People are like: No, Im not OK, you simply called at me, and Im like: Yeah, but get over it.

He giggles, an infectious, throaty, dirty laughter: as the journalist Simon Price once noted, an MP3 of it should be available on the NHS. In fact, he seems in a particularly sunny mood. He looks great, garmented in clothes that would look completely ridiculous on anyone other than Boy George black and lime green, matching trainers and hat a little bit of makeup around the eyes. Hes in London on a flying visit from his home in Los Angeles. He once said he thought he had destroyed his career in the US overnight by accepting an award at the 1984 Grammys with the words You know a good drag queen when you ensure one( I think what happened had more to do with the fact that the band was falling apart and I started taking drugs, he shrugs today ). Now, however, he loves it there. I love American positivity. When I went back to America, five years ago, I got my visa and I was fully expecting to get all that You did community service, you went to prison, la la la, but nothing. Nothing. I think in America if they can see youre in a good place, thats enough for them, they dont wishes to dredge up the miserable shit and the negative shit and I like that. In the UK, they like to put you in a box, dont they? The National Treasure box: tolerated and occasionally adored. Its a little bit restrictive.

Furthermore, Culture Club are once more back in business, touring the US and Australia, with a headline show at Wembley Arena next week, and it all appears to be going remarkably well, given the bands famously combustible reputation. The last period British audiences clapped eyes on them was on a BBC documentary about their attempts to record an album and play a tour in 2014. How well that went can be gleaned from the programmes title: From Karma to Calamity. Everyone knows that Culture Clubs stretch of success in the 80 s Beatlemania-like scenes around the world, tens of millions of records sold was pockmarked by internal strife, largely as the result of Georges often violent relationship with drummer Jon Moss. But watching them writing anthems in a Spanish studio, you received yourself wondering how they ever functioned at all: the surprisingly geezerish band members seemed so utterly unlike their frontman, who, for his part, expended the programme looking like a man who would rather be almost anywhere else than in their company. And yet, here they are, 18 months on, knocking them dead at the Hard Rock Hotel, Tulsa, get along famously.

Well, I think at this phase, you just have to let people be who they are, tells George. Youre in a band with person, it doesnt inevitably mean youre going to agree with everything they suppose or do. Me and Jon have always bickered and well always bicker, because, you know, he says things like: Itll be great if Trump got it, itll be interesting, with a straight face. He uses a lot of hyperbole, he tells extreme things, but me arguing with Jon has nothing to do with our relations. I mean, people say: Do you get on with the rest of them? but I wouldnt go on the road with them if I didnt like them. I do love those guys, I truly love them, and thats genuine. Theres a little bit of me that feels like I wouldnt is right there without them. So, you know, I respect them, I dont always agree with them, and I always say that theres something very magical about us playing together, thats when it attains sense. Another laugh. And the rest of the time, its like: What the fuck am I doing on the road with you?

Culture
Culture Club in Washington DC in 1983 …( clockwise from top left) Boy George, Roy Hay, Mikey Craig and Jon Moss. Photograph: Michael Putland/ Getty Images

Still, he concedes, they have their moments. Oh God, we were doing Princes club in Minneapolis, and I decided we were going to do Purple Rain, and we had the biggest row weve had in 20 years. We had a row about the arrangement, then a runner at the club said to Roy[ Hay, guitarist ]: Oh, everybody does Prince ballads when they come here, which just made it worse. I genuinely kicked off, I had to go and apologise: Oh, Im sorry, I havent said and done since 1984. Then we played it and the whole sound system broke down. I think it was Prince, up there he gestures to the skies shitstirring it.

He thinks at least one of the reasons why relations have improved is because he feels comfortable in his own scalp. He used to be much more self-conscious when he was younger, he tells: he would get dressed up as Boudicca or a geisha to run clubbing, then lose his temper when people remarked on how he appeared. Yeah, various kinds of look at me, but dont look at me thats the dichotomy of exhibitionism in a manner that is. You want people to look at you, but you dont want them to comment. You want to be a spectacle, but you dont want them to home in on you, you dont want to be analysed.

He says Culture Clubs vast success only compounded matters. He looked like someone born to be a pop starring, but often received the experience weirdly uncomfortable. Onstage, he couldnt look at the audience: I used to go and ensure Bowie or Grace Jones, who were just awe-inspiring, they had that confidence, they were in command, and I would think: I need to be more like that.

Offstage, he continued to struggle with attention. Its all fun at the beginning because youre being carted everywhere in limousines and trucks and then when “youre starting” wanting to go out in the real world, it doesnt quite run. It takes years to get your head around how to have some sort of normal life whilst also enjoying the spoils of being Boy George. I suppose Ive got that balance now. If someone comes up and wants a selfie, Im not going to be rude or hostile or arsey. I simply pull a silly face. If in doubt, pout.

He understandably doesnt want to talk about medications or prison Im nine years sober in February, merely short of a decade, so theres got to be a point where its like Move on, I have but its still pretty clear what happened in 2008 was the big turning point in their own lives. I unceremoniously fucked things up myself. There was a phase, nine years ago, where I said to myself: You actually fucked this up, and youve truly got to fix it, and you can fix it. I knew it would take time, but I really believed it.

Certainly, his career now seems to be blooming again. His recent documentary for the BBC about life in the suburbium in 70 s Britain was rapturously received. Theres talk of him launching his own makeup range and of a Vegas residency with Cyndi Lauper. Hes not returning as a judge on the UK version of The Voice; instead, hes currently a contestant on The New Celebrity Apprentice in the US , now helmed by Arnold Schwarzenegger, rather than the president-elect, alongside a lot of footbally, sportsy-type American guys and Vince Neil from Mtley Cre. There was even talk of his own US reality series, but he abandoned the idea. It was going to be about me moving to America, but I suppose I was too interesting. Im not really a fan of that whole reality show Lets create a scenario thing. I dont need to create scenarios. Seem at my life! Ive got scenarios coming out of my ears.

You can understand the seduce of primetime US TV, but it still seems a dishonor hes given up The Voice. For one thing, he was very good on it: funny and generous and engage. For another, it was just nice to see person to continue efforts to flip the usual, boring script of TV pop talent reveals on their heads. He went out of his style to pick the weirdest contestants, then dedicated them Antony and the Johnsons ballads to sing. It was as if he was trying to singlehandedly will pop music back to the style it was when Culture Club transgressed. Watching their early Top of the Pops appearances on BBC4 recently, what was striking wasnt so much how extraordinary Boy George appears, but the fact that, with the benefit of hindsight, he doesnt appear that out of place: the chart was still largely a playground for freaks and eccentrics.

It feels like the mainstream has been hijacked by hitmakers, people who are really good at writing songs that all drop in the right places, theyre all pleasant, but theres not many people who really give of themselves, if you know what I entail, he tells. When I was 19, there was still the mystery of rocknroll, there was still the wizard behind the curtain. Kids now, they know how to induce records, they know where to get their clothes. They dont have to walk to Deptford High Street to look at the platform shoes in the window, they can go online and get them from Asos, whereas we had to dream about it: is this possible? Now, its like: Yeah, you can be famous, you get on this indicate, you do that, you do this, but I believe the thing is, I dont think it inevitably means that much. Im glad I had that arousing first part of my career in a decade when you could make a culture change of kinds, you know? Theres a lot of no-neck ways around with 400 m makes and you think they dont mean anything, whereas Madonnas cone bra still has some sort of resonance! But then, maybe if youre 14, they do. I still get excited about lots of music, but its not stuff that you hear in the mainstream. I love the Knife, the Lower Dens if it was the 80 s the Lower Dens would be massive. I saw Lets Eat Grandma on TV and I fucking loved them. I can say I like Zayn Malik, hes got a beautiful voice, hes beautiful looking, but its not the same feeling as I get from looking at Jam Rostron from Planningtorock. I guess shes astonishing, so beautiful, but its a kind of distorted beauty. Appearing at her and hearing the message of her music, for me, its just the same as it always was. Its great pop music and its about something.

Despite the reality TV and the makeup range, he says he still guess of himself as a songwriter first. Hes been working with his old friend and sparring partner Marilyn, theres a new Culture Club album due next year and hes been mentoring a trio called Brando who he describes as total glam, total Roxy, massive Smiths fans. Worrying about the industry and the radio and all of that, its merely pointless, you just have to get on with it. OK, that doors shut, lets run through another doorway. Thats always been my policy. Im very adaptable. Very Darwinian.

I start saying something about his new, positive outlook on life, but he corrects me. No, Ive always been positive. I wouldnt still be here if I wasnt. I think youre always who you are, but life confuses you, particularly because of reputation everybody treats you different, therefore you end up with a distorted idea of who you are. Dont you think that lifes about growing into yourself in a funny kind of style? Youre looking for answers and I believe as you get older, you realise there arent really answers. You simply have to kind of get on with it. Life is kind of like clinging to a stone, isnt it? Were all clinging to a boulder, and some people have got a better grip than others. Some people seem bedraggled, he smiles, and other people look like Jerry Hall dressed as mermaid on that Roxy Music album cover-up.

Culture Club play SSE Arena Wembley on 14 December

Read more: www.theguardian.com

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Canada’s Northern Territories Struggle With Slow, Expensive Internet

In Canada’s north, internet is slower and more expensive than anywhere else in the country. Despite recent improvements , northern users say more action is needed before the system grinds to a halting .

Consider the chaos that would erupt if London or Tokyo lost all of its telecommunications connectivity for a day or two.

In northern Canada a miniature version of that nightmare scenario is a distressingly common experience, especially in Nunavut, which is completely reliant on spacecraft bandwidth for its telecommunications services. In 2011, Telesat Canada’s Anik F2 satellite suffered a “technical anomaly” that caused its signal to point away from Earth and toward the sun.

The result was a full-blown communications meltdown in Nunavut and parts of Yukon and the Northwest Territory( NWT ). In Iqaluit, business came to a virtual impasse for 16 hours as internet, cellular and long-distance phone connections were all lost. Airlines were forced to cancel flights and Nunavut’s premier took to the local CBC station to communicate with local officials in the territory’s far-flung hamlets.

Beyond the nightmare scenario is the monthly grind of expensive bills, usage caps and limited download speeds. Those velocities vary widely, from under 5 megabits per second( mbps) in Iqaluit to an advertised 125 mbps in Whitehorse, a package that costs C $190 ($ 150) per month. The cost of internet penalises everyone from casual individual users to business owners to big organizations, told David Wasylciw, director of the Smart Communities Society in Yellowknife, NWT, which advocates for internet access for northern nonprofits.

“There’s a lot of mid-sized industries here that, their power bills are pretty high, but their internet bills are just as bad or worse, ” he said. “It increases the cost of living up here.”

Chris Wattie/ Reuters
In Iqaluit, business came to a virtual standstill for 16 hours as internet, cellular and long-distance phone connections were all lost.

This month, the CRTC, Canada’s national telecommunications regulator, is holding hearings on the state of the country’s broadband internet, with a focus on service for rural and remote communities. The committee is weighing whether telecom providers should be obligated to provide broadband. Northern internet users have a great deal at stake on the answer.

Outside of Whitehorse and Yellowknife, many communities rely on a patchwork system of microwave repeater stations or satellite connections that, by their nature, choke off speeds and drive up costs. In places like Dawson City, which gets a microwave signal that’s attached to the fiber-optic line further south, a DSL package offers reasonable speeds, albeit at an advertised price of $84 per month for 200 monthly gigabytes. But that doesn’t include the cost of a mandatory telephone line or a $20 -per-month fee if you choose to opt out of the phone line.

But the situation is most dire in Nunavut. The territory’s spacecraft system is groaning for the purposes of the weight of more and more users going online as the territory’s young population mushrooms and data needs expand.

The growing move to streaming software means Nunavut users are often out of luck when it comes to buying, say, design software or updating operating system, files that can sometimes be several gigabytes in size.

That’s enough to shred even the largest internet plans. Northwestel’s best package in Iqaluit offers 5 mbps and a 50 gigabytes( GB) usage cap, all for a cool C $190 ($ 150) per month. Every gig over the cap is an extra C $10. Outside of the capital, a similar package, provided by the heavily subsidized Qiniq service can reach C $400( around $300) per month. Meanwhile, the network is so congested, government workers routinely resort to sending files by mail or thumb drive, and to scheduling big downloads for the middle of the night.

Arctic Deeply
This table, which depicts on data from various company websites, shows the cost and speed of the Internet can vary a lot in the Arctic.

Even an autoplay advertising on a news site has implications for the pocketbook, told Iqaluit mayor Madeleine Redfern. “I simply cringe and think’ Oh yeah, how much is that going to cost me? ’ I don’t even want to watch it.” Redfern spoke to me from Victoria, where she was using some of her vacation time to download updated information for Microsoft Word. This kind of thing is banality for Nunavummiut travelling in the south.

“We’re getting a fraction of the service[ available in southern Canada] at twice the cost, ” told Oana Spinu, executive director of the Nunavut Broadband Development Corporation. “The outcomes are that people are self-censoring” their use of the internet, effectively asking “Is it worth it? ” before downloading, she said.

If the situation affected only online multiplayer video games, it might not matter so much. But Spinu told Nunavut’s anemic broadband connection has an impact that resonates through nearly every facet of daily life. It holds the healthcare and legal systems that rely on teleconferencing and routine transfers of big files. And it impacts the education system: all of Nunavut’s schools must share between them 50 mbps worth of bandwidth.

In her evidence to the CRTC, Spinu characterized the territory’s situation as a “market failure.” “It’s not possible for marketplace forces-out alone to meet the territory’s telecommunications wants, ” she told me. Nor, she added, do the federal subsidy programs that typically last three or four years at a time. “You wait and traverse your fingers that in another three or four years another program will come out. What we see is that Nunavut’s falling farther and farther behind the rest of Canada.”

Robert Gillies/ ASSOCIATED PRESS
Despite the Internet dearths, residents still have to reckon withexpensive bills, usage caps and limited download velocities.

Ultimately, what the territory needs, Spinu tells, is a fiber-optic link, which will entail high upfront capital costs, but lower upkeep expenses in the long term. She’d like to see a link to the existing Greenland Connect cable that runs from Newfoundland to Nuuk, Greenland. Spinu says there have been preliminary discussions between Nunavut and the Inuit regions of Nunavik in northern Quebec and Nunatsiavut in Labrador about a possible fiber connection, but so far there’s been no political commitment for such a project.

Arctic Fibre, a London-to-Tokyo fiber optic line that was supposed to offer fiber service to seven Nunavut communities, has been fraught with delays and is now concentrating on connecting with communities on Alaska’s North Slope .( Redfern is a former advisor to Arctic Fibre but no longer speaks on their behalf .)

Problems also remain in Yukon and the NWT. Northwestel’s ownership of the existing fiber lines, and the wholesale prices the CRTC has allowed them to charge would-be challengers has effectively headed off new marketplace entrants. The north’s small, sparsely populated marketplace entails full-blown competition will likely remain a pipe dream. “The north likely can’t sustain Rogers, Shaw and Bell all fighting, ” said Wasylciw.

Still, Spinu, Redfern and Wasylciw are all guardedly optimistic about the north’s telecommunications future. The new Liberal government’s recent budget contained $500 million over five years for rural broadband. Qiniq is proposing a new “open gateway” satellite service for Nunavut. And the Yukon and NWT governments are money new fiber-optic linesthat will eventually fulfilled near Inuvik, NWT, and provide a loop to make redundancy that protects against outages- for both territories.

Somehow, some route, governments are going to have to find the money to further improve the north’s telecommunications system, said Redfern.

“With every year that nothing happens we are falling further and farther behind.”

This article originally appeared on Arctic Deeply. For weekly updates about Arctic geopolitics, economy, and ecology, you can sign up to the Arctic Deeply email listing .

Read more: www.huffingtonpost.com

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