List of All Articles with Tag 'f'

Pep Guardiola confirmed one starter and it was the player who never starts. When Rodri, in a moment that felt out of character, tried to throttle Morgan Gibbs-White, the main beneficiaries were not Nottingham Forest, who lost at the Etihad Stadium on Saturday anyway, but Kalvin Phillips. For much of his time at Manchester City, the supposed Yorkshire Pirlo has been the Yorkshire Sergio Gomez, belatedly brought on when victory has long been secured. Yet it has been worse: Gomez was hired as a largely unknown left-back, Phillips as one of the players of Euro 2020, a footballer transformed by Guardiola’s managerial hero Marcelo Bielsa. Yet when a defensive midfielder secured City the Champions League, it was Rodri, not Phillips. When a defensive midfielder was named the competition’s player of the season, it was Rodri, not Phillips. With the Spaniard now suspended, the Englishman is guaranteed that rarest of things – an appearance in the initial XI – at Newcastle on Wednesday evening. It will be just the fifth match he will begin for City: Rodri has started 61 in that time. He had only played eight minutes of football for City this season; after Rodri’s red card, he got 39 on Saturday. There could be 90 on Wednesday. If, for Phillips, it is a belated chance to kickstart his City career: perhaps a brief one, too, as Mateo Kovacic is on the comeback trail, should feature for some of the match at St James’ Park and, if Guardiola does not trust the Englishman, might take on the holding midfield duties at Wolves and Arsenal. But perhaps a chance in the Carabao Cup is a reward for Phillips’ obstinacy. He had the chance to leave in the summer, to admit defeat when West Ham came calling as they looked for a replacement for Declan Rice. City might have been willing sellers. Phillips was unwilling to go. “He decided to stay,” Guardiola said. “The club spoke with him. He doesn’t have much minutes, but he said: ‘No, I want to stay.” It is okay, it is perfect, he is a lovely person.” Being a likeable figure does not necessarily make him Guardiola’s idea of a central midfielder. The City manager said that “of course” it meant a lot that Phillips was willing to stay and fight for his place. That position, however, tends to elude him. The reality is that both of his league starts in their colours came after they had already won last season’s title. Since he joined City have lost two of the four games he has started and only five of the 66 he has not. He began last season’s Carabao Cup tie at Southampton. That scarcely counted in his favour. “It was the worst game I played as manager of Man City by far, so I didn’t recognise anything about that,” Guardiola said. It formed part of an awkward start for Phillips. He had shoulder surgery before the World Cup and was omitted after it when Guardiola deemed him unfit. If Bielsa’s idiosyncratic tactics, with man-marking all over the pitch, meant Phillips was reinvented from a decent Championship box-to-box midfielder to a seemingly world-class holding player, perhaps he has had to be deprogrammed from the Argentinian’s unique gameplan. Certainly Guardiola accepted he has got less from Phillips than the former Leeds manager. “Marcelo gave Kalvin the best of Kalvin in his career,” he said. “I’d love to have done with Kalvin what Marcelo has done to him. It is what it is. We have our own specific way to play. He sometimes struggles in a few things while the previous one was perfect. But he is open-minded and always wants to learn.” Rodri may be the ideal tutor, the player who has perfected the role in front of the back four for Guardiola, who occupied it himself for Johan Cruyff at Barcelona. “Rodri has been missed and his consistency is really important, he knows everything in the game,” Guardiola said. “Of course being outside, sitting [on the bench], seeing players in training sessions and what we are looking for in the training sessions and the meetings helps a lot. But every player has his own specifics. We bring Kalvin here for his quality. There are no twins in football. Everyone has their own personality. He has to be Kalvin Phillips.” Being Kalvin Phillips must have been a strange experience in the last 14 months. He has become one of football’s most decorated substitutes, winning everything, but with a watching brief. The two best performances of his time at City have come for England: in March’s away win in Italy and this month’s victory over Scotland in Glasgow. He has been the £45m afterthought, the player Guardiola usually only turns to long after the outcome is decided. And now, perhaps for one night only, perhaps for the crucial clash at Arsenal, the Yorkshire Pirlo has to prove he can be the Yorkshire Rodri. Read More Manchester City hit by travel headache ahead of hectic fortnight Kalvin Phillips to start in Manchester City’s Carabao Cup clash at Newcastle Pep Guardiola jokes he could play for much-changed Man City in Newcastle cup tie

What the papers say Arsenal are rumoured to be keen on signing Brentford forward Ivan Toney, the Mirror reports. The Gunners have been eyeing the 27-year-old and are said to be stepping up their interest ahead of the January transfer window, with Toney currently banned from all football activities until mid-January for gambling offences. The Daily Mail reports that a sensational return to Chelsea could be on the cards for Tammy Abraham after two years at Roma as part of a swap deal for Romelu Lukaku, who is currently on loan at the Serie A club. Manchester United may have their eyes set on German international forward Serge Gnabry from Bayern Munich, the Daily Mail reports. The Premier League club currently lack firepower without Antony and Jadon Sancho. Social media round-up Players to watch Aston Villa continue talks to extend Ollie Watkins’ contract, aiming to finalise a new deal for the England international by January according to 90min. Nigeria midfielder Wilfred Ndidi, 26, may be gearing up for a move to Nottingham Forest or Barcelona, with interest being shown by both clubs for the Leicester midfielder. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

A senior Qatar Airways executive has told an Australian Senate inquiry that there would be no repeat of an incident at Doha’s international airport in 2020 in which female passengers were subjected to invasive gynecological examinations

After a California man spent nearly three decades in prison for kidnapping, sexual assault and robbery convictions, new DNA testing has revealed he was innocent of those crimes, a prosecutor announced.

BOSTON--(BUSINESS WIRE)--Sep 27, 2023--

Foreign Minister S Jaishankar said India was open to looking into any "specific" details on the killing.

A senior executive at Norway’s sovereign wealth fund, which owns a larger share of global stocks than any

India’s government maintained its borrowing plan for the remainder of this fiscal year, as higher revenues obviate the

By Francesco Guarascio HANOI Chinese solar panel maker Trina Solar is planning to build its third factory in

In a major new study, Black Americans expressed broad concerns about how they are depicted in the news media, with majorities saying they see racist or negative depictions and a lack of effort by journalists to cover broader segments of their community

Wings! Fake tans! Low body mass indexes! For millennial women, the Victoria’s Secret Fashion Show was an annual reminder of the myriad ways in which we were failing to adhere to exacting and exhausting beauty standards. When it was cancelled in 2019, few mourned it. But fashion loves a comeback story, and today the company unveiled Victoria’s Secret: The Tour ’23 on Amazon Prime Video, its first televised catwalk event in five years. According to the company, the feature-length film is the “ultimate expression” of their ongoing efforts to rehabilitate a brand that has been mired in scandal. Alongside long-standing criticisms over promoting an unrealistic body image, the company’s former marketing executive Ed Razek was also accused of behaving inappropriately with models in a New York Times report (he described the allegations as “categorically untrue, misconstrued or taken out of context”) and a recent Hulu documentary Angels and Demons explored troubling links with convicted sex offender Jeffrey Epstein. “Visually, strategically, everything about it is the incarnation of where the brand is going,” Victoria’s Secret president Greg Unis has said. Instead of the usual structure, which was centred around a straightforward runway show, The Tour ’23 is roughly divided into quarters, each focusing on one of four locations: Lagos, Nigeria; Bogota, Colombia; Tokyo, Japan; London, the UK. In each city, a local designer has dreamed up their own fashion collection to be modelled by the likes of Naomi Campbell, Emily Ratajkowski, Adut Akech, and Gigi Hadid, who does double duty as the show’s narrator. In London, the chosen designer is Michaela Stark, whose corsets aim to celebrate a diverse range of body shapes, rather than constrict them. She agreed to take part in the VS show 2.0, she suggests, so that she could counteract the damaging messages put out by the original runways. “It was a big thing” when she was a teenager, she recalls, “but it was also that culture around it, of not wanting to eat after you saw it”. Her comments inadvertently raise a question that looms over the whole production: can you ever truly detoxify a brand practically built on the insecurities of a generation of women? Founded by Roy Raymond in the late Seventies, who felt awkward buying lingerie for his wife in his local department store, Victoria’s Secret began life as a women’s underwear shop aimed specifically at men. In 1982, Raymond sold the business to Limited Stores founder Les Wexner for $1m; Wexner went on to transform the brand, envisaging it as a more affordable version of the fancy European label La Perla. In 1995, when the company was facing competition from Wonderbra, the first Victoria’s Secret Fashion Show took place at the Plaza Hotel in New York City. It proved successful enough to become an annual event. In 1999, the show was streamed on the internet for the first time, prompting the website to crash as 1.5 million users tried to tune in. Two years later, the VS show celebrated its inaugural TV broadcast, during which the National Organisation for Women (NOW) protested outside a New York branch of the shop. “Some people are terribly blase about this, that this is not a big deal, that we ought to be used to this kind of daily sexuality,” Sonia Ossorio, NOW’s vice president for public information, said at the time. “But I think we need to keep questioning the ever-extending sexualisation of women in mass media.” The following year, NOW branded the event a “softcore porn infomercial”. By then, the blueprint for future VS shows had been set. A lineup of models would don bras encrusted with millions of pounds worth of jewels and embarrassingly themed lingerie (never forget Cara Delevingne’s god-awful outfit circa 2013: a sort of miniature shell suit likely pitched in the boardroom as “sexy football fan”). Somewhere between the models, a famous singer would pop in for a brief performance; if they were a woman, they’d be decked out in a VS creation of their own (Taylor Swift got a particularly raw deal in 2013, too, when she had to wear a Union Jack-inspired number, complete with a tiny red, white and blue top hat). This glittering, over-the-top spectacle, much closer to a beauty pageant than a Fashion Week presentation, spotlighted the world’s most beautiful women – who were not just genetically blessed but worked hard, too, we were told ad nauseam. They had been preparing for the show like endurance athletes, sticking to carefully tailored diets and intense workout schedules. These wing-wearing “Angels” were selling a dream, one that we lesser mortals could supposedly buy into by picking up some synthetic underwear at our nearest Victoria’s Secret branch. But it was their painstaking fitness regimens, not the pants they were wearing, that were the real focus of fascination. In endless interviews, the models were asked to detail exactly how they whittled themselves down to “Victoria’s Secret ready” size – so that we could try and copy them. To combat the criticisms of objectification, the brand relied on its models to pay lip service to just how “empowering” the whole circus was, offering up their take on choice feminism. “There’s something really powerful about a woman who owns her sexuality and is in charge” – model Karlie Kloss was peddling this line to the media as late as 2018. “A show like this celebrates that and allows all of us to be the best versions of ourselves. Whether it’s wearing heels, make-up or a beautiful piece of lingerie – if you are in control and empowered by yourself, it’s sexy.” Naturally, it was very convenient that this “best version of ourselves” aligned with the oppressively narrow conventional standard of sexiness Victoria’s Secret was selling. By the late 2010s, though, as the fashion industry began to (slowly) address its diversity problem, Victoria’s Secret started to seem more and more like an anachronism. As other brands took small steps to spotlight plus-size models on their catwalks and in their advertising campaigns, the VS show remained the preserve of the extremely thin. They had been preparing for the show like endurance athletes, sticking to carefully tailored diets and intense workout schedules Placing white models in culturally insensitive outfits (see: Kloss walking down the runway wearing a Native American-inspired headdress) only added to the glaring PR problem, which was later exacerbated when the brand’s marketing boss Ed Razek made controversial comments about transgender people and plus-size models to Vogue in 2018. “It’s like, why doesn’t your show do this? Shouldn’t you have transsexuals in your show?” he said, apparently recalling questions from critics. “No. No, I don’t think we should. Well, why not? Because the show is a fantasy.” Elsewhere, he claimed “no one had any interest” in seeing bigger bodies on the VS catwalk. Razek later apologised, admitting that his “remark regarding the inclusion of transgender models in the Victoria’s Secret Fashion Show came across as insensitive”. His comments about plus-size bodies went unaddressed. In 2019, against a backdrop of plummeting TV ratings and declining sales, the brand confirmed that the VS show had been cancelled; instead, they said, the company would focus on “evolving” their marketing. The news came just a few months after the revelation that Jeffrey Epstein had provided financial advice to Victoria’s Secret founder Wexner – and had exploited his personal connection to the brand as a means to lure in young women. “Being taken advantage of by someone who was so sick, so cunning, so depraved, is something that I’m embarrassed I was even close to,” Wexner said to investors. “But that is in the past.” He left the company the following year. Since then, Victoria’s Secret has made some high-profile attempts to rectify past missteps. The company brought in a majority female board of directors; they ditched the “Angels” concept in favour of the new “VS Collective” whose ranks include actor Priyanka Chopra, US football star Megan Rapinoe, and plus-size model Paloma Elsesser. Last year, an ad campaign featuring a more diverse array of women was accompanied by the slogan “we’ve changed” – supposedly into something “ever-evolving” and “real”. How much has Victoria’s Secret “changed”, really? The latest show features a handful of plus-size models, Elsesser included, but many of the old VS cohort are present and correct, including Candice Swanepoel, Lily Aldridge, and Adriana Lima. The nods to body diversity can’t help but feel a bit cursory when the overriding vision is still one of impossibly thin women parading up and down a runway – albeit a runway that now snakes around a Brutalist building in Barcelona as opposed to a swanky New York City hotel. The outfits too, are more arty, less skimpy this time around and mercifully there hasn’t been the usual media battery of stories on extreme exercise and diet in the run-up – but that doesn’t mean those practices have ended altogether. “We haven’t forgotten our past, but we’re also speaking to the present,” the brand’s chief creative director Raul Martinez said before the film’s launch. In an era when more inclusive, dynamic lingerie labels, like Rihanna’s Savage x Fenty, reign supreme, the VS show can’t help but seem like a relic. And as long as its legacy of impossible body standards lives on for many of us, any attempts to dress the spectacle up as empowering feel very hollow indeed. Read More Naomi Campbell and Gigi Hadid lead first Victoria’s Secret runway show in five years Victoria's Secret overhauls its racy fashion catwalk in its latest moves to be more inclusive Chioma Nnadi at Vogue: All hail the era of the Black female fashion editor Naomi Campbell and Gigi Hadid lead first Victoria’s Secret runway show in five years Kim Kardashian debuts buzz cut and thin eyebrows for new photo shoot Travis Kelce wears ‘1989’ inspired outfit after leaving NFL game with Taylor Swift

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