By Jody Godoy (Reuters) -A U.S. appeals court upheld Nasdaq's board diversity rule on Wednesday, requiring companies listed on the

Former Brazil coach Tite has taken charge of Flamengo

A submersible carrying five people to see the remains of the Titanic at the bottom of the North Atlantic Ocean is still missing despite a massive search operation by United States and Canadian authorities.

Danica Roem is accustomed to opponents using her transgender identity as a cudgel in Virginia legislative races

From woodland walks to winter terraces, the shorter days and longer evenings make you want to come home to a warm winter glow, earthy tones and forest green furnishings. Along with cosy textiles and ambient candlelight, the starting point is often a themed tablescape before thoughts turn to an inviting sofa with statement scatter cushions to sink into. Here’s how to embrace the natural world with forest green homewares and rustic accents… 1. Burleigh Tableware: Green Asiatic Pheasants Collection, Green Asiatic Pheasants 17.5cm Plate, £22; Green Regal Peacock Collection, Green Regal Peacock Mini Tankard Jug, (160ml), £36; rest of items from a selection, Burleigh. A flight of fancy brings the outdoors in with green pheasants and peacocks teamed with natural linens, seasonal décor and crystal stemware as clear as a calm stream. 2. Woodland Creatures Oven Gloves, £30, Cherith Harrison. With hearty casseroles and comfort food at the top of winter warmer menus, a practical pair of oven gloves takes on a whole new light with woodland wildlife enriching mealtimes. 3. Green Acorn Lidded Mug, £15, National Trust. Sweater weather is all about cupping your hands round a warming mug of cocoa, with a cute lid to keep it piping hot. 4. Living County Fabric 4-Seater Split Sofa Scatter Back, Rodeo Tan/Win Chk Choc/Pan Bge/Sta Bge – Fabric, £1,199, SCS. When you want to luxe up your life – and living room – a new sofa can be a game-changer. Think warm tones to lift your space, complemented by stud detailing, hardwood feet and co-ordinating cushions to up the comfort level. 5. Rustic Metal Reindeer Tea Light Holders, £16 each, Marquis & Dawe. Taking inspiration from a Highland lodge, these tea light holders set the scene with two similar designs… one features a small village house nestled amongst the tall pines. 6. Foxgloves! Lampshade, £65, Mountain & Molehill. With the clocks going back and shorter days on the horizon, lighting can make the biggest impact… providing the perfect centrepiece for country-style décor. 7. Orla Kiely Larch Fabric Medium Sofa, £1,399 (was £1,729), rest of items from a selection, Barker And Stonehouse. Orla Kiely’s leaf-on-stem designs always hit the right note, and this sofa in a solid fir green solves the styling dilemma of how to mix-and-match your furniture… the chic, clean lines and satisfyingly soft cushioning make this an investment buy that goes with everything. 8. Pheasant Wool Cushion, £43, JJ Textile. An easy foundation piece for creating a cohesive country living look, this pheasant cushion loves an accent chair. 9. Woodland Walks Candle, £21, (180g), Woodland Walks Diffuser, £30, Sophie Allport. A sure-fire way to recreate the earthy scents of woods and moss is to scent surround with candles and diffusers to bring the outside in. 10. Matcha Bouquet, Medium Letterbox, £42, Cult Furniture. This mixed bouquet of eucalyptus and rich green foliage channels a biophilic theme, and will lift a forgotten corner or sideboard. 11. Check Printed Fleece Duvet Cover and Pillowcase Set, £16 – £27, Chevron Faux Fur Throw, £40, rest of items from a selection, Dunelm. Team a cosy fleece in café au lait colours with moss green and moody mauve, topped with a faux fur throw… and you’ll be ready to snuggle up and slumber. 12. Luxe Faux Fur Throw Olive, £65, Walton & Co. Another easy styling tool: take this luxe olive faux fur throw and drape it over an armchair to cosy up your world with nature’s favourite shade. Read More Hibernation mode: 5 small self-care adjustments to make before the clocks change 13 possible cancer symptoms you should get checked out Neglecting women’s health at work could cost UK economy £20.2bn a year – analysis Nearly three-quarters of mothers feel invisible, study suggests The best ways to work-out in 22 minutes – as study finds this is magic number for offsetting ‘negative impact of sitting’ What crops will we be growing in the future, as climate change alters the landscape?

Japan admitted they would have to toughen up mentally ahead of the Rugby World Cup after losing to Samoa on Saturday following a first-half red...

European Union and Latin American leaders are gathering for a major summit of long-lost relatives

Russians in Ukraine say they can't work, use services or get bank accounts due to their nationality.

Convicted killer Alex Murdaugh has accused a South Carolina court clerk of tampering with the jury at his high-profile double murder trial – because she was driven by fame and a desire to secure a book deal. The disgraced legal scion and double murderer filed a motion on Tuesday requesting a new trial on the basis that Walterboro Clerk of Court Rebecca Hill allegedly pressured jurors on the case. In the motion, Murdaugh’s attorneys Dick Harpootlian and Jim Griffin claim that Ms Hill “tampered with the jury by advising them not to believe Murdaugh’s testimony and other evidence presented by the defense, pressuring them to reach a quick guilty verdict, and even misrepresenting critical and material information to the trial judge in her campaign to remove a juror she believed to be favorable to the defense”. Specifically, they claim that the clerk instructed jurors not to be “misled” by evidence presented by the defence and told jurors not to be “fooled by” his testimony. The motion also claims that Ms Hill had frequent private conversations with the jury foreperson – with the pair often disappearing to private rooms for five to 10 minutes at a time. “During the trial, Ms Hill asked jurors for their opinions about Mr. Murdaugh’s guilt or innocence,” the motion reads. “Ms Hill invented a story about a Facebook post to remove a juror she believed might not vote guilty. “Ms Hill pressured the jurors to reach a quick verdict, telling them from the outset of their deliberations that it ‘shouldn’t take them long.’” Murdaugh’s attorneys claim that she “betrayed her oath of office for money and fame” and, off the back of her work on the case, secured a deal for a book titled “Behind the Doors of Justice”. “She did these things to secure for herself a book deal and media appearances that would not happen in the event of a mistrial,” the motion claims. Just hours after they returned a guilty verdict, his attorneys allege Ms Hill flew with jurors to New York as some of the panellists waived their anonymity to appear on NBC’s Today show. In conclusion, they claim that the court clerk’s actions violated “Murdaugh’s constitutional right to a fair and impartial jury”. Further details are expected to be shared by Murdaugh’s attorneys at a press conference on the grounds of the South Carolina State House in Columbia at 2.30pm local time on Tuesday afternoon. The duo – who are longtime friends of the killer and represented him at his high-profile murder trial – had announced on Monday that new evidence had come to light since his March conviction over the brutal 7 June 2021 slayings. Murdaugh is currently behind bars at the McCormick Correctional Institution in South Carolina where he is serving two life sentences for his wife and son’s murders. Last week, it emerged that Murdaugh had lost some of his prison privileges after he fed information to a Fox Nation documentary without permission. South Carolina Corrections Department officials said on Wednesday that, during a jailhouse phone call on 10 June, Mr Griffin had recorded him reading aloud entries from the journal he had kept during his double murder trial. Mr Griffin had then handed over the recordings to producers working on the new Fox Nation documentary about his high-profile case titled “The Fall of the House of Murdaugh”. Prison policy prohibits inmates from talking to the media without permission because the agency “believes that victims of crime should not have to see or hear the person who victimized them or their family member on the news,” state prisons spokesperson Chrysti Shain said in a statement. The media interview violation, along with another violation for using a different inmate’s password to make a telephone call, are prison discipline issues and not a crime, Ms Shain said. As a result, the disgraced legal scion has had his phone privileges revoked and his prison tablet computer confiscated. Murdaugh also lost his ability to buy items in the prison canteen for a month. He will now have to get permission from prison officials to get another tablet, which can be used to make monitored phone calls, watch approved entertainment, read books or take video classes, the prison spokesperson said. Mr Griffin was also issued a warning from prison officials that if he knowingly or unknowingly helps Murdaugh violate rules again, he could lose his ability to talk to his client. Phone calls between lawyers and prisoners are not recorded or reviewed because their conversations are considered confidential. But prison officials said they began investigating Murdaugh after a warden reviewing other phone calls heard Murdaugh’s voice on a call made in a different inmate’s account. Murdaugh claimed that his phone password had not been working. He also told the prison investigators about the recorded journal entries, according to prison records. Murdaugh’s use of a jailhouse tablet previously hit headlines when selfie images he took on the device were obtained in a Freedom of Information request by FITS News. In many of the images, the convicted family killer appeared topless. South Carolina prison officials later clarified that the photos are automatically taken as an inmate uses their tablet that is individually assigned to them – as part of inmate monitoring. Now, Murdaugh has lost the use of his tablet indefinitely due to his unauthorised communication with the documentarymakers – which marks his first media interview of sorts since his conviction. His eldest – and now only surviving – son Buster Murdaugh also broke his silence speaking out in his first TV interview as part of the three-part series. In the interview, Buster insisted that he still believes his father is innocent of the murders of his mother and brother – but admitted that he may be a psychopath. Maggie and Paul were found shot dead on the family’s 1,700-acre Moselle estate back on 7 June 2021. Alex Murdaugh had called 911 claiming to have found their bodies. During his high-profile murder trial, jurors heard how Paul was shot twice with a 12-gauge shotgun while he stood in the feed room of the dog kennels on the affluent family’s 1,700-acre Moselle estate. The second shot to his head blew his brain almost entirely out of his skull. After killing Paul, prosecutors said Murdaugh then grabbed a .300 Blackout semiautomatic rifle and opened fire on Maggie as she tried to flee from her husband. During the dramatic six-week trial, Murdaugh confessed to lying about his alibi on the night of the murders but continued to claim his innocence of the killings. The jury didn’t agree and the disgraced legal scion was convicted in March of the brutal murders. Beyond the murder charges, Murdaugh, 55, is also facing a slew of financial fraud charges for stealing millions of dollars from his law firm clients and his dead housekeeper’s family. He is expected to plead guilty on 21 September to federal charges – marking the first time he has pleaded guilty to a crime in court. Murdaugh is also facing around 100 financial charges in state court as well as charges over a botched hitman plot where he claims he paid an accomplice to shoot him dead. Murdaugh’s high-profile conviction also shone a spotlight on some other mystery deaths tied to the South Carolina legal dynasty. Following Maggie and Paul’s murders, investigations were reopened into the 2018 death of the Murdaugh’s longtime housekeeper Gloria Satterfield and the 2015 homicide of gay teenager Stephen Smith. Meanwhile, at the time of his murder, Paul was also awaiting trial for the 2019 boat crash death of Mallory Beach. Read More Alex Murdaugh’s attorneys to unveil ‘mystery evidence’ as he demands new murder trial – live updates Buster Murdaugh breaks silence on Stephen Smith killing – and calls father Alex a ‘psychopath’ Convicted killer Alex Murdaugh loses prison privileges over recorded phone call for documentary

Denmark’s Lego says it remains committed to its quest to find sustainable materials to reduce carbon emissions, even after an experiment by the world’s largest toymaker to use recycled bottles did not work

(This story has been refiled to change from 'Brazil and Brazil' to 'Brazil and Russia' in paragraph 6) By Nigel

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