By Diane Bartz, Zeba Siddiqui and Jeffrey Dastin WASHINGTON The CEO of OpenAI, the startup behind ChatGPT, told

President Joe Biden says he “feels good” about the debt ceiling and budget deal negotiated with House Speaker Kevin McCarthy

The Rhode Island TF Green International Airport is on lockdown as a possible “security threat” is evaluated. Rhode Island State Police Col Darnell Weaver said that the threat “appears to be unfounded at this time”. The airport wrote on X, the platform formerly known as Twitter on Friday morning: “Rhode Island T.F. Green Airport is currently in lockdown as law enforcement addresses a potential security threat. Travelers are asked to delay arrivals at the airport at this time. More information will be provided when available.” Both state and local police responded to the possible threat at the airport, according to WPRI. “We received a call of a possible threat at the airport, multiple agencies are investigating now and conducting a search of the parking lots,” Warwick Police Chief Bradford Connor told the local TV station. Col Weaver added that troopers have established a perimeter surrounding a parking garage, adding that a Warwick SWAT team was clearing that building. “Preliminary, what we have is the call came into Warwick police about a potential suspect with a rifle,” Col Weaver said, according to WPRI. “They responded to the area, it was isolated to the parking garage, not the actual terminal.” Police are telling travellers that the airport is closed and they have blocked the entrances. The Rhode Island Department of Transportation have said that all travel lanes going towards TF Green on the airport connector have also been blocked. More follows...

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 came up with this baked honey-soy salmon dish in the first flat I ever had all to myself, as a master’s student in Stirling, Scotland. I think that’s what makes me feel most proud of it, because it was the first thing I made that made me truly feel like an adult. I was 25 and had been living away from home in Malaysia for nearly five years, and although I never really cooked with fish, I was really craving it, particularly Chinese steamed fish. Salmon was relatively cheap in Scotland, but I always felt that there was something about cooking fish that was very intimidating. It felt like it was too fancy for me. I also feel like it’s still socially acceptable to eat overcooked, dry chicken breast, but eating overcooked fish is just much more unpleasant and no one wants that. But something came over me one day when I saw a fresh salmon fillet with a really good discount in the Tesco clearance aisle. Maybe that should tell you something about me – I don’t know if others would consider that safe – but it looked good and I said, “You know what, maybe today’s the day”. At the time, it so happened that honey-soy salmon was really trending, I had seen it all over the place. I didn’t Google a recipe, I just sort of figured out what flavours could be good on a piece of fish. I made a sauce using soy sauce, Chinese cooking wine and maple syrup (which was gifted to me by one of my very nice friends), poured it on top of the fish and shoved it in the oven, because I didn’t have a steamer then. I did look up how long to cook it for, and Google said 20 minutes. I ate it with steamed rice and to my delight, surprise and relief, it was absolutely delicious. I felt really good about it. It was a real level-up moment in my life. It was the first time I had made a difficult dish, even though the actual labour wasn’t difficult at all and it is essentially a very simple dish. It made me feel like I could do it; I could make grown-up food. At the time, I was 24 or 25-years-old and I had been living away from home for some time, but never without housemates. So I was truly on my own. It was a revelation to realise that I could make Chinese food like this at home. I come from a Malaysian-Indian family. We don’t steam much of anything and so if I wanted steamed fish, I’d have to go to a Chinese restaurant. But now, I didn’t really have to. After that, it became my hyper-fixation meal. I just couldn’t get enough of it and made it all the time – at the peak of my fixation, I ate it three times a week. But I did learn that it does not make for good leftovers. It must be eaten on the day it’s made, otherwise the fishy smell gets a bit unappealing. Once I learned that, I ate it about once a week, and each time I’d experiment with it. I learned the importance of adding aromatics like garlic, ginger, spring onions, coriander and chili. But the key motivator to my experiments was laziness. Could I get away with not slicing things up? What if I don’t want to turn the stove on? How can I cut corners? No matter what kind of nonsense I threw at it, it has always turned out reliably good. The first time I cooked the dish for someone else was when my parents came to visit me from Malaysia. We had just returned from a trip, and they were staying in my flat for a week and it was the first time they came to a place that was truly mine. I remember very clearly cooking the salmon for them because a couple of friends had invited me out to the pub that night and I wanted to go, but I didn’t want to order takeaway for my parents – they were at that stage in their holiday when all Asian parents get grumpy because they haven’t had rice in three days and it was paramount that they ate some immediately. I had 30 minutes before I had to get going to the pub, and I figured that I knew how to cook this dish so well by now that I could get it done in 20 minutes. However, it was also the first time I had scaled a fish. Before, I just cooked the fish with scales and all, I didn’t even realise you had to take them off. For some reason, this time I decided I needed to scale this slab of salmon. I read one Google-recommended article and was like: “Let’s go.” What they don’t tell you is that scales fly. They go absolutely everywhere. And there’s a kind of black coating, like a slime, on the fish that will also go everywhere. I remember my parents peeking their head around the kitchen door to ask if everything was OK, and me just barking: “YA IT’S FINE.” I had to get that thing in the oven NOW, so it had to happen. And you know what? It turned out great. This was the second dish I’ve made for my parents that they’ve said: “Oh, wow.” The first time was for a prawn curry, but this was special because they were so impressed by the efficiency of it and also, it was the first time they realised that wow, I’m an adult, I’ve figured it out. They were used to me making good food, but this was the first practical dish; it’s not me sitting in the kitchen, having to cut a mountain of onions and pounding galangal. Last year, after I moved to Virginia to be with my husband, I made it for him for the first time. It feels really nice to share this part of me with him. It was a piece of myself that I figured out on my own, before married life, and it feels really significant because it was my independence dish. I want everybody to make it. However, I have a bone to pick with fishmongers in the UK. I want to know why they don’t scale the fish you buy unless they’re asked. Surely nobody wants to eat the scales? Just scale it please, thank you very much. And if any readers have suggestions for how I can make my baked salmon skin crispy, I would very much like to know. I still haven’t figured that part out yet. Mallini Kannan is a communications specialist from Malaysia, who now lives in the US with her husband. She still cooks this dish every week. Read More The dish that defines me: Frank Yeung’s prawn wontons The dish that defines me: Alex Outhwaite’s Vietnamese bun cha The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup Breakfast for dinner and four other things you should cook this week Where to find the best Guinness in London – and how to spot a bad one How sizzling kitchen drama The Bear is spicing up the dating game for chefs

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Mauricio Pochettino lamented that Chelsea were “not nasty enough” in attack as Brentford won 2-0 at Stamford Bridge to send his team to a third home Premier League defeat of the season. Victory for the visitors, earned with second-half goals from Ethan Pinnock and Bryan Mbeumo, maintained their 100 per cent record on this ground since being promoted to the top flight in 2021 and ended Chelsea’s run of three league games unbeaten. The hosts failed to take advantage of a first half that they largely dominated, going close through Noni Madueke who struck the crossbar on his first start of the season. Marc Cucurella should have made more of the chance when Cole Palmer found him unmarked inside the box with a finely weighted ball, the defender lacking the power and precision needed to trouble goalkeeper Mark Flekken. From there, familiar frailties crept into Chelsea’s play and it was little surprise when they fell behind on 58 minutes, Pinnock storming past the ineffectual Axel Disasi to get on the end of Mbeumo’s cross and power his header inside Robert Sanchez’s near post. The goalkeeper was left embarrassed in added time when he was caught out going up for a corner and left the goal empty for Mbeumo to tap home Brentford’s second. Chelsea’s woeful home form has seen them win only once at Stamford Bridge in the league since March, a run that now stands at 13 matches going back to March. And after failing to score here for the 10th time in all competitions in 2023, Pochettino was left to rue the ease with which the visitors coped with his side’s attacking threat. “It’s a clear analysis,” he said. “After the first half we should score and we didn’t. When you dominate and create chances, and you don’t concede chances and the opponent didn’t cross the halfway line, we should score. If you don’t score, you need to blame ourselves. We were not nasty or clinical in front of the goal. “Sometimes you need some luck to score. It would change the game in the second half. But I think we gave them belief because we didn’t score. The second half, we can’t concede the kind of goal that we conceded and that’s why we lost the game. “(We have had) bad luck. (Christopher) Nkunku proved he can score in the big leagues and was injured in the last pre-season game. This type of thing didn’t help. We need to recover (Armando) Broja. Nicolas Jackson is affected for different reasons, he’s young and needs time to adapt. That’s obvious.” The first half ended with the manager remonstrating with a supporter near the dugout who expressed dissatisfaction with Jackson’s lack of involvement. The striker had come to the touchline to receive instruction but was criticised from the stands for his performance, prompting Pochettino to come to his defence. “It was a moment where we all felt frustrated,” he said. “After 40 minutes we’d played really well and created chances, but didn’t score. In that moment the energy was down in the stadium. “(Jackson) came to me and we were talking about positions on the pitch and I gave some direction to him. One fan said ‘wake up’. I said to stop talking in this way, support the players, we need support. It was very respectful.” Brentford boss Thomas Frank reflected on a game in which his players weathered first-half pressure and grabbed their chances when they arrived. “I think our first half wasn’t that good,” he said. “Chelsea were good first half, you see their exciting potential. If I was a Chelsea fan I’d be positive about them. It’s a bad result (for them), but I’m convinced it will come. “I said at half time we need to believe, I didn’t see that enough in the first half. We didn’t give away big chances away, but we gave too much away. “The first goal always changes the dynamic of a game. The way we defended was fantastic.” Read More Matty Ashton at the double as England seal series win over Tonga Everton financial reports just another thing to deal with – Sean Dyche Steve Borthwick’s plans for England’s Six Nations campaign well under way England ‘feeling the heat’ of World Cup implosion – Marcus Trescothick Erik ten Hag admits Man Utd ‘have a way to go’ as they prepare for derby day Son Heung-min hails Guglielmo Vicario for ‘unbelievable saves’ in win at Palace

By Casey Hall SHANGHAI (Reuters) -Chinese food delivery giant Meituan on Thursday posted a bigger-than-expected 33.4% rise in second-quarter revenue,

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By Davide Barbuscia NEW YORK News of a debt ceiling agreement still leaves uncertainties on the U.S. credit

The Cleveland Guardians have traded starting pitcher Aaron Civale to the Tampa Bay Rays for top prospect Kyle Manzardo. Who won the deal?Well, that was fast.On Monday, it was reported that Cleveland was shopping starting pitcher Aaron Civale, targeting controllable, young hitters in exchange...