List of All Articles with Tag 'and'

Ancient clay tablets unearthed from ancient ruins in Turkey by archaeologists have revealed a language lost to the passages of time. The new language was discovered in the ancient capital of the Hittite Empire at Hattusa (known as Boğazköy-Hattusha). The well-preserved tablets are among many incredible artworks found at the site - a UNESCO World Heritage Site. Over the past four decades, researchers have dusted off nearly 30,000 unique tablets - with most written in Hittite. New research, however, shows that some of the tablet haul shows that they are written in a language previously unknown to modern man. Of course, the meaning and words of this language have not been deciphered, but it appears from early inspection to branch off from languages used within the Hittite Empire - and is being referred to as Kalašma. archaeologist Interestingly though, researchers from the Istanbul Department of the German Archaeological Institute have noted that the new language is found within a recitation in a 'cultic ritual text'. While that's usually the basis of a middling horror movie, we're certain that there's nothing to worry about - it stems from an ancient Hittite practice. Professor Daniel Schwemer explains that the discovery wasn't unexpected. "The Hittites were uniquely interested in recording rituals in foreign languages," he said. These ritual texts provide insight into little-known languages, and thanks to this discovery, one more has been added to the list. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

A bumper summer of female sporting events has inspired millions of women to get back into sports after years of fear and judgement. Encouraged by competitions such as the FIFA Women’s World Cup, the Women’s Ashes and Wimbledon, 59 per cent of women have started training with an old sports team again. A poll of 2,000 females aged 18-65 found 46 per cent feel motivated to try sport after seeing the empowerment and determination showed by these professional female sporting stars. It also emerged 31 per cent of women over 45 played sports when they were younger but dropped out as a teenager, with being ‘too sweaty’ and not feeling ‘good enough’ to take part among the top reasons. But now, many are dusting off their boots, digging out their racquets and getting back to action. Sure UK, a supporter of women’s sports, commissioned the research after launching the Breaking Limits: Girls Can Football Series, which aims to provide funding and training to give young people access to sport coaches, communities and safe spaces. Former Lionesses goalkeeper Carly Telford, who is partnering on the campaign, said: “Too many women have missed out on years of enjoyment, fitness and socialising due to feeling unable to continue with team sports and it’s about time they feel inspired to get back into the sports they enjoy without fear. “There’s still a long way to go and so much more that we need to do to promote women’s sport in all corners of the world. “To normalise women succeeding on pitches, courts and fields should be everyone’s goal, and both consumers and organisations have roles to play to make this a reality.” The study found there is more to do though, with 77 per cent of women believing that society needs to promote female sporting role models. While 36 per cent worried about being treated differently to men if they were to participate in sports, leaving 64 per cent put off trying sports altogether as a result. But putting worries aside, the future of women in sport looks bright, with the most popular sports they’d like to be involved in named as football (37 per cent), netball (21 per cent) and athletics (15 per cent). A quarter voted netball as the most inclusive sport for women, followed by athletics (15 per cent), and football (15 per cent). And half believe women’s football will eventually be as popular as men’s football – if not more. For 74 per cent, playing as part of a team has worked wonders for their mental health, while 51 per cent said sports has had a positive influence on their life overall. As 46 per cent of those polled, via OnePoll, feel motivated to try a sport after seeing the empowerment and determination showed by the sporting stars. ‘Movement has the power to transform lives’ Alice Duffill, from Sure UK&I, said: “Movement has the power to transform lives. “Everyone should be able to experience all the incredible physical, mental and social benefits movement bring - whoever you are, however you move. “But in our increasingly unequal societies, social, economic, and physical barriers stand in the way. “Inspiring women and girls to play sport through promoting and raising awareness professional athletes who look like them is key in breaking down some of those barriers. “That’s why we’re committed to growing women’s sports as we know the importance of shining a light on professional women athletes to help inspire today’s and tomorrow’s girls”. Read More Study links ultra-processed food and drink to risk of depression in women Study finds women only give themselves 30 minutes of self-care a week Women respond to viral TikTok prompt asking about ‘female version’ of male Roman Empire obsession The cure for smelly garlic breath? Turns out, it’s simpler than you think Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer?

Nationwide, more than 70,000 child care programs are projected to close, and about 3.2 million children could lose their spots due to the end of the child care stabilization grant program on September 30, according to an analysis by The Century Foundation.

Irish authorities say that more than €150m of suspected cocaine has been seized from a cargo ship.

TV presenter Gaby Roslin has said she will “never apologise” for telling people she’s happy, after she experienced moments of grief following her divorce. The former The Big Breakfast presenter and author, 59, was married to musician Colin Peel for almost a decade. They share a daughter together. “Not all my life has been joyful. My mum died young. I’ve been through divorce and lost some of my dearest friends,” she told Prima magazine. “You go through those things and you realise that life is precious and, without sounding trite, I will never apologise for saying I’m happy.” Roslin’s mother died just over 20 years ago, around the time she was beginning a new job. The TV star said that it feels like she and her husband of 18 years, David Osman, “fit together”. She shares another daughter with Osman. “We still really appreciate what we have,” Roslin, who presents a show on BBC Radio London along with sints on BBC Radio 2’s The Zoe Ball Breakfast Show and BBC One’s Morning Live, said. “The things that makes it work is that we’re not in competition with each other: We’re very, very different.” Speaking about how “life is crappy for a lot of people”, she added: “I’m someone who has always been very positive and full of laughter, but I’m aware that it’s not something everyone can hold on to. “There are coping mechanisms that have helped me, and I know they can help others, too.” Roslin revealed that some of her personal coping mechanisms have included giving up alcohol five years ago, and going for walks. “There’s a lot of ageism out there,” she said. “It’s no secret in my industry, but it’s everywhere. You can’t do this or that if you’re a certain age. No! I’m lucky that I’ve carried on working, but I have friends who have experienced it. “I know an actor who, at 55, was going for the part of someone older than her and was told that she was too old. They cast a 40-year-old. That’s so wrong.” Roslin is preparing to release her new guided journal, Spread The Joy: Simple Practical Ways To Make Your Everyday Life Brighter, which focuses on stories, illustrations, anecdotes and tips and tricks. The full interview is available now in Prima’s November issue in supermarkets and online at Mags Direct. Additional reporting by Press Association. Read More Sophie Turner and Joe Jonas reach agreement after child custody row Who is Laura Gallacher, Russell Brand’s wife of six years? Everything we know about Katy Perry and Russell Brand’s short-lived marriage Why is my teenager sleeping so much? Sounds that can help you fall asleep better Holidays to the homeland could help children hold onto family’s original language

By Orathai Sriring and Chayut Setboonsarng BANGKOK (Reuters) -Thailand's central bank unexpectedly raised its key interest rate for an eighth

The chairman of China Evergrande Group has been placed under police surveillance, Bloomberg News reported on Wednesday, raising

Donald Trump exaggerated his net worth and asset values to get better loans, a New York judge rules.

The Culinary Workers Union Local 226 and Bartenders Union Local 165 voted Tuesday to authorize a strike, they said in a post on X, formerly known as Twitter.

Pumpkins and squash are great in tarts, and it’s the mixture of sweet and salty in savoury pumpkin tarts that really gets me,” says food writer Diana Henry. Pumpkin tarts with spinach and gorgonzola Serves: 6 Ingredients: For the pastry: 225g plain flour, plus more to dust 175g butter, chilled and chopped Sea salt flakes For the filling: 450g pumpkin or squash Olive oil 450g spinach, coarse stalks removed 2 large eggs, plus 1 egg yolk 275ml double cream 50g parmesan cheese, finely grated Freshly grated nutmeg 200g gorgonzola cheese Freshly ground black pepper Method: 1. For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour. 2. Preheat the oven to 180C fan (375F), Gas 5. 3. Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30-35 minutes, or until just tender. Turn off the oven. Put the spinach into a large saucepan, cover and wilt in the water left clinging to it (about four minutes over a medium heat). Drain well and leave to cool. 4. Make the custard by mixing together the eggs, egg yolk, cream and parmesan. Season well. Roll out the rested pastry on a lightly floured surface and use it to line six individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes). 5. Preheat the oven again to 180C fan, Gas 5. Prick the bottom of the tarts with a fork, line them with baking parchment and put baking beans or ordinary dried beans on top. Blind bake for 10 minutes. Remove the paper and beans and cook the pastry cases for another five minutes. 6. Cut the pumpkin into small slices, about 10 centimetres long and one centimetre thick. Squeeze every last bit of water from the spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach. Spread the spinach over the bottom of the tart cases, then add the slices of pumpkin and dot with nuggets of gorgonzola. 7. Pour the custard mix over the tarts and bake for 25-30 minutes, or until the pastry is golden and the custard feels only just set when you put your forefinger in the centre of a tart. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven. Beef pie with wild mushrooms and red wine With wild mushrooms and red wine, this beef pie is perfect as the days get shorter and colder. Serves: 6 Ingredients: 1kg braising beef, cut into large chunks 30g dried wild mushrooms Groundnut oil 350g baby onions, or small round shallots, peeled but left whole 50g butter 1 celery stick, finely chopped 2 garlic cloves, crushed 30g plain flour 300ml red wine Leaves from 3 thyme sprigs 3 bay leaves 300g fresh mushrooms, sliced 3 tbsp finely chopped flat leaf parsley leaves 320g puff pastry for 1 big pie, 600g for 6 small pies 1 egg, lightly beaten Sea salt flakes and freshly ground black pepper Method: 1. Dry the meat well with kitchen paper (if it’s wet it won’t brown properly). Put the dried mushrooms in a heatproof bowl and pour enough boiling water over to just cover. Leave to soak for 30 minutes. 2. Heat two tablespoons of oil in a heavy-based casserole and brown the beef in batches: it is very important to cook it in batches otherwise the meat will not colour well. Remove each batch as it’s done. Add the baby onions or shallots to the pan and lightly brown them, adding a little more oil if you need it. Reduce the heat, add 20 grams of the butter and all the celery and garlic, and sweat for 10 minutes. Return the meat, with any juices, to the casserole. Season well and, over a low heat, add the flour. Stir everything round until it is well coated. Cut up the mushrooms and add to the pot with their soaking liquid (strain the liquid through muslin, as it can be gritty). Add the red wine, thyme and bay leaves and bring to the boil. Immediately reduce the heat, cover and cook over a very gentle heat for one-and-a-half hours, stirring every so often. Take the lid off for the last 15-20 minutes to reduce the liquid. You need thick juices for a pie, so, if they’re too thin, remove the meat and mushrooms and boil to reduce the sauce. 3. Melt half a tablespoon of oil and the remaining butter in a saute pan and cook the fresh mushrooms briskly over a high heat so that they get well coloured. Season and let the mushrooms cook until they exude their liquid and it evaporates. Stir the parsley and the cooked fresh mushrooms into the meat and check the seasoning. Leave to cool completely. 4. Put the meat in one large or six small pie dishes and roll out the pastry to fit the dish(es). Cut a strip or strips large enough to go around the edge or edges. Brush the edge(s) with water and press the strip on. Dampen this with water and cover the pie or pies with their lids, pressing the pastry down. Trim off the excess, knock up the edges and crimp them, if you like, or just press with a fork. Use the remaining pastry to decorate, making little holes in the top for steam to escape. Brush with the beaten egg and chill for half an hour. Preheat the oven to 190C fan, Gas 6. 5. Bake in the oven for 40-45 minutes for one large pie, or 25-30 minutes for smaller pies. Serve immediately. Pecan and pear upside-down cake “The cranberries look beautifully jewel-like on this cake, which can be eaten warm as a pudding as well as with tea or coffee,” says Henry. “The fruit combination also works well in a Tarte Tatin. The ginger here is optional, but it mutes the sweetness a little.” Serves: 10 Ingredients: For the fruit and nuts: 75g unsalted butter 115g caster sugar 350g firm pears (about 2) 140g cranberries 75g pecans For the cake: 120g unsalted butter, softened 200g caster sugar 2 large eggs, separated Drop of vanilla extract 210g self-raising flour 1 tsp baking powder 1 tsp ground ginger (optional) 175ml full-fat milk Method: 1. Preheat the oven to 180C fan (375F), Gas 5. 2. Melt the butter and sugar for the fruit and nuts in a heavy-based ovenproof saute pan, 25cms in diameter, over a low heat. Peel and core the pears and cut them into slices, about 1cm thick, then place them on top of the butter and sugar. Cook these over a gentle heat until just tender, then whack the heat up and cook them until lightly caramelised. Scatter the cranberries and pecans on top and gently mix all the fruit around. Turn the heat off, but don’t let the pan get cold. 3. For the cake, cream the butter and sugar and add the egg yolks and vanilla. Mix in half the flour along with all the baking powder and ginger, if using. Add the milk and then the other half of the flour. Mix until smooth. 4. Whisk the egg whites until they form medium peaks. Add one tablespoon of the beaten whites to the batter to loosen it, then, working quickly, fold in the rest with a large spoon. 5. Spread the batter over the fruit and nuts in the pan and bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the sponge comes out clean. 6. Leave the cake to cool for 10 minutes before turning it out, but no longer, or the caramelised fruit will stick to the pan. If this does happen, carefully lever the pears off the pan and lay them on to the cake with their dark, caramelised sides facing upwards. ‘Roast Figs, Sugar Snow’ by Diana Henry (Aster, £22). Read More Is there such a thing as British pizza? Five easy recipes to cook with your kids The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

A former member of BA's cabin crew tells her story of being used as a "human shield".

They claim governments' slow action on climate change violates their human rights.