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The Golden State Warriors made one of the biggest splashes of the offseason. Let's break down Steve Kerr's new-look rotation.The Golden State Warriors were the No. 6 seed in the Western Conference last season. It's hard to overstate the disappointment relative to expectations. The...

McDonald's UK and Ireland chief executive says he commends Ciara Mangan's bravery in speaking out.

MLB Rumors: San Francisco Giants pursuing Justin Verlander trade?According to MLB insider Jon Morosi, San Francisco has been in touch with the struggling New York Mets to see if Verlander, a three-time Cy Young Award winner and nine-time All-Star, could be available in a trade.https://twitter....

A weird situation.

Eight more teams began their 2023 Women's World Cup campaigns on Saturday including the USA, England, Japan, Vietnam, Zambia, Haiti, Denmark & China. Read on to find out what happened and how social media reacted to the big moments.

Toxic flame retardants have been found in human breast milk, research has revealed. A new peer-reviewed study published in the Environmental Pollution journal has identified 25 types of toxic flame retardants in human breast milk in the US, posing a “disturbing” threat to breastfeeding infants. After analysing breast milk samples of 50 mothers from the Seattle area, researchers at Toxic Free Future, Emory University, the University of Washington, and Seattle Children’s Research Institute found brominated flame retardants (BFRs) – a class of man-made compounds commonly used in products like upholstered furniture, televisions, and insulation. Researchers have warned that these chemicals, as well as the presence of flame retardants in human breast milk, can have an “adverse effect on human health” and “early-life exposures are of greatest concern”. One type of flame retardant found in the breast milk samples were polybrominated diphenyl ethers (PBDEs), despite these compounds being phased out by manufacturers nearly 10 years ago. Efforts to ban PBDEs came around in 2003 after the toxic chemicals were found in the breast milk of 20 mothers in the US. Chemical producers quickly stopped the sale of PBDEs for use in upholstered furniture, and they were eventually banned by the US Environmental Protection Agency. Companies then turned to another, largely unregulated BFR called bromophenols, which are used in electronics and have been shown to affect hormone levels in infants. While the research found that levels of banned PBDEs had declined in breast milk samples – 70 per cent lower than they were 20 years ago – bromophenols were present in 88 per cent of the breast milk samples tested, ultimately replacing one banned chemical with another, unsafe chemical in the same class. “Our results show that when we prohibit the use of persistent toxic chemicals like PBDEs, we make breast milk safer for babies,” said Erika Schreder, study co-author and science director at Toxic Free Future, a group that has advocated for new regulation of industry and consumer products. “But it’s disturbing to find that the replacement chemicals are now building up in breast milk.” Brominated flame retardants are often put into casings for TVs and other electronics. Studies have shown that these chemicals can escape out of products into indoor dust and air, outdoor air, surface water and of course, breast milk. BFRs have also been linked to negative health impacts such as learning problems, hormone disruption, and reduced fertility. “It’s concerning to find flame retardants in breast milk that can disrupt hormones and affect children’s brain development,” said Dr Amina Salamova, study co-author and assistant professor at Emory University’s Rollins School of Public Health, adding that bromophenols have already been found to “affect key thyroid hormones during fetal development”. Local, state, and federal policy makers have since taken steps towards regulating harmful flame retardants. In December 2021, New York governor Kathy Hochul signed into law a bill that restricted the use of flame retardants in furniture, mattresses, and electronic displays. The law also prohibited the use of organohalogen flame retardants (OFRs) in electronic enclosures, such as televisions. The European Food and Safety Authority has also banned or restricted the use of certain BFRs and BFR-treated products throughout the EU to protect health and the environment. “I hope we can learn our lesson this time and put policies in place that address the entire class and make sure chemicals used in products are known to be safe,” said Schreder. Read More Baby formula crisis: As the cost of living bites, meet the parents struggling to feed their infants Keke Palmer claims she faced ‘breast milk discrimination’ at airport: ‘Why is that not a crime?’ Couple doing IVF lets their dog decide baby’s sex Researchers warn after 25 types of toxic flame retardant found in human breast milk Women in certain professions ‘may be at higher risk of ovarian cancer’ – study Amy Dowden announces absence from Strictly Come Dancing due to chemotherapy

On paper it was a mismatch; the European champion and one of the World Cup favorites England facing tournament debutant Haiti.

We all love a good barbecue but sometimes we want something a little more than overcooked burgers and soggy salads. There’s no reason you can’t be adventurous when cooking al fresco, says Farang chef Sebby Holmes. When cooking chicken over a fierce heat, for example, it’s always best to marinate or brine it first. That’s what makes the chicken green curry below so packed full of goodness by the time it hits the barbecue. The same goes for the grilled tiger prawns and citrus som tam salad. A widely eaten salad in Asia, the som tam’s clementine adds a natural sweetness to the juices of the grilled prawns, making this a stand out dish. When cooked over an open fire, aubergine has an amazing ability to transform into a smoky, soft bombshell of flavour. The smoky aubergine, pickled cucumber and sesame salad with runny duck eggs is the perfect accompaniment to a barbecue, and also delicious served with steamed rice as a main. Barbecue chicken green curry When cooking chicken over a fierce heat such as a barbecue, it’s always best to marinate or brine it first. Now, you can honestly spend a lifetime researching the brining process and some people do, however we don’t have time for that! Suffice to say that by leaving raw meat in contact with salt and/or sugar and moisture before cooking, you allow it to take on flavour. This recipe uses the green curry paste to marinate the chicken, meaning it’s packed full of goodness by the time it hits the barbecue. Serves: 2 Ingredients: 20g coconut oil (vegetable oil can also be used instead) 100g green curry Payst 3g kaffir lime leaves, torn a little to release their flavour 10ml fish sauce (if using Payst no seasoning is necessary as it is pre-seasoned) 10-15g palm sugar (if using Payst no seasoning is necessary as it is pre-seasoned) 200ml chicken stock 1 tin coconut cream 4 free-range chicken thighs on the bone (400-600g total weight) 100g new potatoes, sliced in half 80g baby sweetcorn, sliced at an angle 80g green beans, sliced in half lengthways 10g krachai wild ginger, peeled and julienned (if you can’t find this, use the larger, more common ginger) 10g Thai sweet basil A piece of wood for smoking on the BBQ (my favourite is hickory) Method: Heat the coconut oil in a large saucepan over a high heat, then add the green curry paste and kaffir lime leaves and stir regularly until the paste begins to split like scrambled eggs – this will take a few minutes. You will notice that the smell of the ingredients changes from raw to fragrant. At this point, add 10ml fish sauce and allow it to cook into the paste for 1 minute (don’t add too much as it is strong and you can always add, but never take away). Next, add the sugar and cook for a minute or so until melted and beginning to caramelise – this is noticeable as the paste begins to darken. Now it’s time to loosen the curry with liquids. Add half the chicken stock and 100ml of the coconut cream to the pan, then remove from the heat and allow to cool. When cool, use a little of the curry to marinate the chicken thighs; use enough to coat them, then refrigerate the chicken to allow the flavours to infuse for a minimum of 2 hours, but ideally overnight. Light the barbecue and wait for the coals to glow red. Place the piece of wood onto the coals and allow to set alight and begin to smoke. At this point, add the chicken thighs skin-side up and cook for 3-4 minutes on one side, lowering the BBQ lid so that the meat is engulfed by the smoke. Turn the chicken pieces over and repeat the process until the skin is crispy and golden brown and the chicken is piping hot. Next, return the remaining green curry to the pan and bring back to a simmer. Add any excess from the marinated chicken, then add the remaining stock. Add the potatoes and cook for about 8 minutes until they begin to soften. Add the sweetcorn and green beans and cook for a further 5 minutes until all the vegetables are softened but still retain a little bite. Add the hot chicken thighs, the remaining coconut cream and the krachai and basil. Check you are happy with the seasoning, add a little more fish sauce, sugar or coconut milk if needed and serve immediately. This dish is best served with steamed jasmine rice. Grilled tiger prawns and citrus som tam salad Som tam has fast become one of the most widely eaten and popular salads to come out of Asia. It originates from Lao, but now has many well-known variations from all over. This version is one I created for Farang. The use of clementine, which adds a natural sweetness, along with the juices of the grilled prawns, makes it a stand out dish. Try it with some sticky rice and some of our ginger and green sweet chilli dipping sauce for a proper feed. Serves: 2 Ingredients: 8-10 prawns, cleaned, deveined and outer shells removed 1 tsp fish sauce 1 tsp vegetable oil 4 garlic cloves, peeled 2 tsp dried shrimp A pinch of Maldon sea salt 1 tbsp peanuts, fried or roasted 3 red bird’s-eye chillies (more if you like it spicy) 10g green beans, chopped in 2 30g cherry tomatoes 200g shredded green papaya (can be found in most Asian supermarkets) 10-15g palm sugar 20ml thick tamarind water Juice of 2 limes ½ lime, chopped with the zest on Juice of 1 clementines Method: Coat the prawns in the fish sauce and oil, then place them on a hot grill for 2-3 minutes until the side in contact with the heat has turned pink. Turn the prawns over and repeat on the other side until they are hot throughout. Remove from the heat and set aside. Pound the garlic and dried shrimp in a mortar and pestle, using the salt as an abrasive. Then pound in the peanuts to break them up just enough to mix through the salad; be careful not to over-pound them or they will turn into peanut butter. Next, one by one, add the chillies, green beans, tomatoes, grilled prawns and papaya to the mortar, bruising them as you go to distribute the flavours. Add the palm sugar, tamarind water, lime juice, chopped lime and the juice of 1 clementine. Give the salad a final bruising to ensure that all ingredients are packed full of the flavoursome dressing, making sure that the palm sugar has completely dissolved in the dressing, otherwise someone will get an unexpected sweet mouthful. Taste the dressing to check that it suits your tastes – it should be sweet, salty, sour and spicy with a hint of bitterness from the lime zest. Adjust the seasoning if necessary, then serve. Smoky aubergines, pickled cucumber and sesame salad with runny duck eggs When cooked over an open fire, aubergine has an amazing ability to transform into a smoky, soft bombshell of flavour. This salad, a perfect accompaniment to a barbecue and also delicious served with steamed jasmine rice as a main, uses a runny egg to contribute to the dressing. I’ve used Thai purple aubergines, which are thinner and easier to grill evenly in a short time. You can also use ordinary aubergines, but they may need a little longer on the fire. Serve drizzled in our burnt chilli dipping sauce to add an extra level of flavour. Serves: 2 Ingredients: 4 Thai purple aubergines (these can be found in most Asian supermarket, however, the larger, more popular, aubergines can be used instead) 2 duck eggs 10g jasmine rice 10g mint, torn 10g coriander 10g Thai shallots, peeled and thinly sliced (banana shallots can be used) 1 tsp toasted sesame seeds For the pickle: 2 tbsp caster sugar ½ tsp table salt 50ml distilled white vinegar ¼ cucumber, thinly sliced For the dressing: Juice of 3 limes Juice of 2 clementine 2 tsp fish sauce (seaweed sauce can be used as a vegetarian substitute) ½ tsp chilli powder (a little less if you don’t like things too spicy) 2 tsp caster sugar 3 tsp tamarind water Method: Light the barbecue and place the whole aubergines directly onto the hot coals, or near the hottest part of the grill if you’re using a gas barbecue. Keep a close eye on them and turn them over frequently, ensuring that the heat from the coals is distributed evenly. The aubergines are ready when they are soft to the touch, with charred and blistered skins. When cool enough to handle, peel off the skin. If you are not using a barbecue, crank the oven right up to full blast and bake the aubergines until the skins are charred and the flesh is soft – this will take 20-25 minutes. Meanwhile, soft-boil then peel the duck eggs. An average-sized egg takes 6-7 minutes to cook on a rolling boil. I cook mine in salted water, then transfer them into ice-cold water with a splash of olive oil. If you peel the eggs in the water, the oil gets between the shell and the flesh, making them easier to peel. Once peeled, set aside at room temperature. Put the rice in a dry frying pan and lightly toast on a medium heat, shaking the pan constantly until the grains have turned golden brown and release a lovely aroma. Pound the rice into a powder in a granite mortar and pestle, or use a spice grinder. Make sure to grind the rice to a powder as it will be used to add texture to the salad; it will be crunchy if the grains are too coarse. Next, make the pickle. In a medium saucepan, gently heat the sugar, salt and vinegar together with 50ml cold water until the sugar has dissolved. Be sure to keep stirring so that the sugar dissolves without heating the water too much. Remove from the heat and add the cucumber, then refrigerate. Make the dressing. In a bowl, mix the lime and clementine juices, the fish sauce, chilli powder, sugar and tamarind water. Taste and adjust the dressing to cater to your own taste buds: it should be sweet, salty, sour and hot, with an edge towards the salt and citrus. When you’re happy with the flavour, add the aubergines, mint, coriander, shallots and the pickled cucumber (straining any pickling juices before adding), then gently fold together, leaving the aubergines whole if you can be delicate enough. Put the aubergines on a serving plate and place the duck eggs on top. Using the tip of a knife, pierce a hole in the eggs and break them open with your fingers, releasing the runny yolks so that they ooze into the salad. Sprinkle the salad with the rice and sesame seeds and add a tiny pinch of salt onto the runny egg yolks as a surprise burst of flavour. Serve with steamed jasmine rice for an extra fill.

Even though Bill O'Brien was hired as the new Patriots offensive coordinator, Joe Judge is still sticking around in an ambiguous role.What does Joe Judge have on Bill Belichick?It's the only question to ask after official confirmation that Judge is remaining on the Patriots staff t...

At the Aspen Security Forum, the war in Ukraine is upper-most in the minds of policymakers.

John Lauro, the recent addition to former President Donald Trump's legal team, told Fox News on Friday there is no reason for the former president to appear before a federal grand jury investigating the 2020 election aftermath, adding that Trump "did absolutely nothing wrong."

MOSCOW (Reuters) -President Vladimir Putin on Friday accused NATO member Poland of having territorial ambitions in the former Soviet Union,