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Thanksgiving is almost upon us, a time when many Americans gather together to eat turkey and talk about what they’re most thankful for. Growing up in the United States, almost everyone can recall the “First Thanksgiving” story they were told in elementary school: how the local Wampanoag Native Americans sat down with the pilgrims of Plymouth Colony in 1621, in what is now present-day Massachusetts, for a celebratory feast. However, this story is far from the truth - which is why many people opt out of celebrating the controversial holiday. For many Indigenous communities throughout the US, Thanksgiving remains a national day of mourning - a reminder of the devastating genocide and displacement that occurred at the hands of European colonisers following their arrival in the Americas. Every year since 1970, Indigenous people and their allies have even gathered near Plymouth Rock to commemorate a National Day of Mourning on the day of Thanksgiving. “Thanksgiving Day is a reminder of the genocide of millions of Native people, the theft of Native lands, and the erasure of Native cultures,” states the official website for the United American Indians of New England. “Participants in National Day of Mourning honour Indigenous ancestors and Native resilience. It is a day of remembrance and spiritual connection, as well as a protest against the racism and oppression that Indigenous people continue to experience worldwide.” This year, the 54th annual National Day of Mourning takes place on 23 November - the same day as Thanksgiving. While not everyone can support the event in person, there are still many ways people can raise awareness toward issues affecting Indigenous communities from wherever they are - by “decolonising” their Thanksgiving dinner. Decolonisation can be defined as the active resistance against settler colonialism and a shifting of power towards Indigenous sovereignty. Of course, it’s difficult to define decolonisation without putting it into practice, writes Eve Tuck and K Wayne Yang in their essay, Decolonization Is Not a Metaphor. Rather, one of the most radical and necessary moves toward decolonisation requires imagining and enacting a future for Indigenous peoples - a future based on terms of their own making. Matt Hooley is an assistant professor in the department of Native American and Indigenous Studies at Dartmouth College, where he teaches about US colonial powers and Indigenous cultural production. “Decolonisation is a beautiful and difficult political horizon that should guide our actions everyday, including during holidays like Thanksgiving,” he tells The Independent. “Of course, Thanksgiving is a particularly relevant holiday to think about decolonisation because the way many people celebrate it involves connecting ‘the family’ to a colonial myth in which colonialism is inaccurately imagined as a peaceful event in the past.” By decolonising our Thanksgiving, we can celebrate the holiday with new traditions that honour a future in which Indigenous people are celebrated. This year, we can start by understanding the real history behind Thanksgiving as told by actual Indigenous communities. While Americans mainly dedicate one day a year to give thanks, Indigenous communities express gratitude every day with the Haudenosaunee Thanksgiving Address - often called: “The words that come before all else.” The Haudenosaunee Thanksgiving Address is the central prayer and invocation for the Haudenosaunee Confederacy, which comprises the Six Nations - Mohawk, Oneida, Onondaga, Cayuga, Seneca, and Tuscarora. When one recites the Thanksgiving Address, they’re giving thanks for all life and the natural world around them. According to Hooley, one of the most straightforward actions people can take to decolonise their Thanksgiving includes supporting Indigenous land acknowledgments and land back movements. Land back is an ongoing Indigenous-led movement which seeks to return ancestral lands to Indigenous people and the recognition of Indigenous sovereignty. While the movement is nowhere near new, it received international attention in 2016 during protests against the Dakota Access Pipeline - which continues to disrupt land and water sources belonging to the Standing Rock Sioux Tribe. This year, sit down with family and friends to discuss an action plan and highlight the concrete steps you plan on taking to support Indigenous communities. “Another, even simpler way would be to begin participating in what’s called a ‘Voluntary Land Tax,’ whereby non-Indigenous people contribute a recurring tax to the tribal communities whose land you occupy,” said Hooley. Food is perhaps the most important part of the Thanksgiving holiday, with turkey, stuffing, and mashed potatoes taking center stage. However, there are many ways we can make sure our dinner tables honour Indigenous futurisms too. Donald A Grinde, Jr is a professor emeritus in the department of Africana and American Studies at the University at Buffalo. Grinde - who is a member of the Yamassee Nation - tells The Independent that crops such as corn, beans, squash, tomatoes, and potatoes are central to Indigenous history and future. “A good thing is to be thankful for the abundance in the fall and note that Native people created over 60 per cent of modern agricultural crops,” he said. “People can be thankful for the crops that Native people created, medicines created, and traditions about democracy, women’s rights and environmental rights.” Rather than buying food from major corporations this year, Hooly also recommended people consciously source their Thanksgiving dinner from Indigenous producers. “Industrial agriculture is one of the most devastating contributors to the destruction of land and water everywhere, including on Indigenous land,” he said. “Instead of buying food grown or made by colonial corporations, people could buy their food from Indigenous producers, or even simply make a greater effort to buy locally grown food or not to buy meat harvested from industrial farms.” Thanksgiving is just a day away. While it’s important that we’re actively working toward highlighting Indigenous communities on this special holiday, decolonisation efforts are something that should be done year-round. “People can also learn about political priorities of the Indigenous communities near them and support those priorities by speaking to their representatives, participating in a protest, or by making sure that their local school and library boards are including Indigenous texts in local community education,” Hooley said. Read More I made an air fryer Thanksgiving dinner so you don’t have to From turkey sandwiches to casseroles: What to do with your Thanksgiving leftovers Slandering mayonnaise doesn’t make you a foodie – it makes you boring I made an air fryer Thanksgiving dinner so you don’t have to From turkey sandwiches to casseroles: What to do with your Thanksgiving leftovers Slandering mayonnaise doesn’t make you a foodie – it makes you boring

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There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

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Lewis Hamilton’s Formula One future could be resolved as early as before this weekend’s Canadian Grand Prix. Hamilton has six months to run on his £40million-a-season deal with Mercedes, but team principal Toto Wolff said his superstar driver is on the brink of agreeing new terms. “It is going to happen soon, and we are talking more days than weeks,” Wolff told CNBC’s Squawk on the Street programme in New York when asked about Hamilton’s contract negotiations. “We are trying hard [to get it done before the Canadian Grand Prix]. I will see him today and maybe we will talk about it. “We have such a good relationship that we dread the moment that we need to talk about money.” Hamilton, 38, met with Wolff the day after the last round in Spain in the hope of rubber-stamping a fresh contract with the Silver Arrows. It is anticipated that the British driver’s extension will be a multi-year deal, extending his stay in F1 beyond his 40th birthday. “Lewis is the most important personality in the sport,” added Wolff. Lewis is the most important personality in the sport Toto Wolff “He is so multi-faceted, not only with the racing, but also off track, so we need to keep him in the sport for as long as possible. “From a team’s perspective, Lewis and Mercedes have gone back a long time. He has never raced for any other brand than Mercedes. “We both joined the team in 2013 together, and from a professional relationship, we now have a friendship. It has been a wonderful time.” Hamilton, who has not won a race since his contentious championship defeat to Max Verstappen at the 2021 season finale in Abu Dhabi, is already 83 points off the title pace this year. But Mercedes’ recent upturn in form has provided Hamilton, who finished runner-up to Red Bull’s Verstappen at Barcelona’s Circuit de Catalunya, with renewed hope that his dream of a record eighth world title is not over. However, Wolff warned: “The result in Spain was a well-deserved reward for everyone’s efforts at Brackley and Brixworth to bring our update package to the track. “We were pleased with how it performed, and it will provide a new baseline for us to build from. “But we must also manage our expectations. It was a circuit that suited our car, and we should expect our direct competitors to be stronger in the next races. “The gap to Red Bull is large and it will take lots of hard work to close that down. Nevertheless, we’re up for the challenge.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live On this day in 2007: Lewis Hamilton claims first Formula One victory Susie Wolff urges F1 teams to back initiatives to help develop female drivers Max Verstappen tops rain-hit final practice for Spanish Grand Prix

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Fans of Sex Education will have noticed something curious about the costumes on the hit Netflix show. The eclectic fashion of the cast of characters – including Eric (played by Ncuti Gatwa), Otis (Asa Butterfield), Maeve (Emma Mackey) and Jean (Gillian Anderson) – seems to have no specific era. Eighties prints mix and match with grungey Nineties-inspired looks, topped off with the occasional Noughties accent – and this is all purposeful. “It gives it it’s own individuality,” explains costume designer Daniella Pearman, who worked on the show for its fourth and final season, due to air September 21. “I do feel like people watching it can feel like: We can be anyone we want to be, we can dress how we want, we don’t all have to own the same snazzy phone or the same designer wardrobe, because everyone can be in their own little world like Moordale [School, where many of the characters were enrolled for seasons one to three].” With the new season comes new challenges for the characters and new locations – meaning tweaks were made to the costumes to help tell the story. At the end of season three, Moordale shut down – so now, many of the central characters have relocated to the progressive Cavendish Sixth Form College, which is eco-friendly, technologically advanced and on a much bigger scale than the Moordale students are used to. “From the beginning, we wanted them to look like their normal Moordale [selves], because it’s only been about eight weeks since the end of the third series,” Pearman, 42, says. “We wanted them to be walking into this new environment and looking like it’s all quite alien to them, that they’re these small fish in this massive pond.” The other big change – which was teased at the end of the last series – is Maeve moving to school in America. “It’s another different environment from Moordale – very much grown-up compared to Moordale. With her, we didn’t want to totally change her look. We wanted to mature it slightly, but still have the elements of Maeve. “So the leather jacket, the boots, the fishnet tights – but we had a new vintage leather jacket, new vintage cowboy boots that she might have picked up in a thrift store. Maybe she’s had influences from her new group of friends.” Eric’s style also follows his character arc as he makes a new group of friends, as does Aimee’s (played by Aimee Lou Wood), “As she’s opening herself up to new things, post everything that had happened to her in her past”, Pearman says. “She joins art class and becomes a photographer, and we got this brilliant, arty feel to her.” However, not everyone had a costume glow-up. “The only one I don’t think really changes dramatically is Otis – but why should he? He’s still trying to find himself, he’s pining for Maeve, he’s been looking after his newborn sister, looking after his mum – he’s not had time to evolve.” As Otis joins the new school and finds a rival sex therapist, Pearman did give him new chinos and put him in a shirt – but it’s small tweaks, rather than anything dramatic. “When people watch it, that enables the story. It’s not jarring, but shows we had fun developing those characters through their costume.” While Pearman – who got her start in the industry as a trainee on soap Coronation Street in 2004 – struggles to pick a favourite character to dress, she does mention fan favourite Eric, who’s know for bold looks on the show. “Eric is incredible, looks amazing in anything you put him in and is so collaborative and interested in it,” Pearman says – and this season, she wants viewers to look out for the “amazing vintage jackets” she’s dressed him in. Vintage is a running theme throughout the costumes, with Pearman saying: “We tried to be as sustainable as we could” – particularly as the new school puts the environment front and centre. “We did shop in vintage stores and charity shops, and stuff is hired from costume houses. Then there’s stuff that has to be bought, because you don’t have the choice or time to have stuff made. “In telly, things happen quite quickly, and there are last-minute changes. So we needed doubles for stunts or repeats of stuff – if someone’s having a drink spilled over them.” If you’re looking to get the vintage vibe of show, Pearman’s advice is to “invest time in it”. When shopping in secondhand stores, she says: “Don’t rush it and enjoy it – and think outside the box. If you see something you really like and you’re like, ‘Where will I wear it?’ Never think that, always find somewhere to wear it.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Groundbreaking migraine treatment offers ‘new hope’ for patients ‘Millions of women and girls suffer severe pain’ during periods – research finds Cats given vegan diets ‘have better health outcomes’, study claims

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