NASHVILLE, Tenn.--(BUSINESS WIRE)--Sep 18, 2023--

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Kim Kardashian has been criticised for modelling in Balenciaga, nearly one year after the brand’s campaign scandal. The reality star, 42, posed for Balenciaga’s newest lookbook this week, with her outfit from the brand’s summer 2024 collection. Her decision to model with the brand came after she said that she was “re-evaluating” her relationship with Balenciaga due to its controversial campaign of child models holding teddy bears dressed in bondage gear. As part of her latest work with the brand, as shown on Balenciaga’s Instagram account, Kardashian posed in front of a red curtain while wearing a black latex leather dress with a slit called the “3D Molded Wet Dress”. Her black hair appeared to be damp, while she also wore a pair of black, sheer legging pants and held a silver high heel in her hand. Although Kardashian posed for Balenciaga’s lookbook, she reportedly didn’t attend the brand’s show on 1 October during Paris Fashion Week, according toPage Six. On X, formerly known as Twitter, fans have criticised The Kardashians star for publicly modelling for the brand due to the controversy surrounding last year’s campaign, which featured an image of a Supreme Court opinion on a child pornography case, and which was removed due to backlash. “@KimKardashian supporting Balenciaga once again, like she forgot what happened! Is beyond messed up,” one wrote. “Looks like Kim Kardashian is back to supporting Balenciaga. Does she think we have all forgotten that ad campaign showing children holding teddies dressed is BDSM-styled outfits? This gives me the icks,” another added. “Kim, you don’t understand, #Balenciaga CAN’T SIT WITH US!” a third wrote, referring to a line from the hit 2000s movie Mean Girls. “You’re telling the world that it’s okay to exploit children.” Other people encouraged Kardashian to use her platform to condemn Balenciaga, as opposed to working with the brand, with one writing: “Just think what these powerful women could do to end the abuse of children in the fashion industry! Instead she hides and doesn’t do anything. She can’t even bring herself to say f*** you Balenciaga. You got yours, screw those kids, right?” Last month, Kardashian sparked similar backlash for wearing a Balenciaga outfit to the Kering Foundation’s annual Caring for Women Dinner. For the occasion, she wore a semi-sheer, pink, sparkly dress with a halter neckline and train, along with a pair of nude heels. She also shared a snap of herself and Nicole Kidman posing together at the event, along with the caption: “@balenciaga babes.” “Why are you both wearing Demna again,” one critic wrote on Kardashian’s Instagram post from the evening, while another agreed: “I seriously don’t get it. This is a simple look that she could have commissioned from any brand. I’m here because I’m a fan but this really upsets me.” Back in November 2022, the KKW Beauty founder first broke her silence about the campaign, noting that as mother of four children – who she shares with ex-husband Kanye West – she was “shaken by the disturbing images” of the advertisements. “The safety of children must be held with the highest regard and any attempts to normalise child abuse of any kind should have no place in our society – period,” she wrote on X at the time. “I have been quiet for the past few days, not because I haven’t been disgusted and outraged by the recent Balenciaga campaigns, but because I wanted an opportunity to speak to their team to understand for myself how this could have happened.” She explained that she was “re-evaluating [her] relationship with the brand, basing it off their willingness to accept accountability for something that should have never happened to begin with”. She also added that she “appreciated” Balenciaga’s decision to issue an apology and remove the campaign. One month after issuing the statement, Kardashian explained why she didn’t speak out against the Balenciaga teddy bear controversy at the very beginning. “With the Balenciaga thing, everyone was like: ‘Why aren’t you speaking out? Why aren’t you speaking out?’ And I’m like: ‘Wait. I’m not in this campaign. I don’t know what’s happening. Let me take a minute to research this,’” she said. “And then as soon as I saw what everyone was seeing on the internet and the reality of the situation, I completely spoke out and gave my thoughts on child porn and completely denounced it.” She also shared her beliefs on why she faced criticism amid the campaign scandal, continuing: “But because I didn’t say: ‘F*** you, Balenciaga. That’s it,’ people got mad at that. So they’re mad if I don’t speak out. They’re mad if I do speak out, and if I don’t cancel.” The Independent has contacted a representative for Kardashian for comment. Read More Kim Kardashian admits she’s ‘struggling’ as a single mother following Kanye West split Kim Kardashian and Tom Brady get into bidding war at casino-themed charity event Kourtney and Khloe Kardashian mark 20th anniversary of father Robert’s death: ‘I miss you Daddy’ Kim Kardashian and Tom Brady get into bidding war at charity event Fans think Anna Wintour changed seats after Kim Kardashian sat down at fashion show 5 trainer trends that will be everywhere this autumn

National Rice Week, back this September (11-17 September), is the perfect opportunity to widen your recipe repertoire and discover great value meal ideas to feed all the family. The annual campaign run by the UK Rice Association aims to raise the profile of the British rice sector and encourage more people to choose rice, whether that’s demonstrating the simplicity of cooking it at home or being first choice when eating out. Showcasing dishes using a variety of rice grains, we’ve got seven super simple new recipes for you to try, all of which are tasty, easy to follow and make the most of leftovers and store cupboard staples – like rice! Not only is rice super versatile – in fact, rice is one of the few foods that can be enjoyed sweet or savoury, hot or cold and for every meal of the day – it is also gluten-free and offers a host of nutritional benefits too. With seven dishes using seven types of rice, there’s a new recipe to try every day of the week. Creamy mushroom and chicken rice Serves: 4 Prep time: 5 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp olive oil 2 leeks, trimmed, cleaned and sliced (230g) 3 garlic cloves, sliced 300g mushrooms, sliced 300g Bomba rice 1 litre chicken stock ½ pack (10g) flat-leaf parsley, chopped 4 tbsp sour cream 2 chicken breasts (skin off) Method: Preheat the oven to 180C. Heat the olive oil in a heavy-based casserole dish over a moderate heat, add the leeks and cook for about 6-7 minutes until soft. Add the garlic and mushrooms and cook for a further minute. Add rice, stock and give the rice a good stir. Cover the pan and bake in the oven for about 25 minutes or until the rice has absorbed all the liquid and the grains are just cooked through. Stir in the parsley, sour cream and season to taste. In the meantime, pan fry the chicken in a non-stick pan with a little oil until cooked throughout. To serve, chop up the chicken, then add it to the pan with the rice. Mix to combine. Sprinkle with fresh parsley. Cooks tip: Add some chorizo for extra flavour. Sticky chicken rice bowls Serves: 4 Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: For the rice: 6 spring onions chopped (90g) 1 tbsp coconut oil/olive oil 200g Jasmine rice 400ml coconut light milk 200ml water For the dressing: 1 tbsp maple syrup 1 tsp brown rice miso 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sriracha 1 tbsp toasted sesame oil 2 chicken breasts (skin off) 1 tbsp olive oil To serve: 2 tbsp crushed roasted peanuts Handful coriander/mint 1 spring onion sliced Method: To make the rice, fry the spring onion in a large pan with the oil. Now add the rice, coconut milk and water. Stir then cover pan with lid and simmer until the liquid is absorbed (12-14 minutes). Once the liquid is absorbed, turn off the heat keeping the lid on the rice for 10 minutes. Season to taste. For the dressing, add all the ingredients to a jar and mix to combine To cook the chicken, pre heat oven to 180C. Score the chicken breasts and heat the oil in a griddle or frying pan. Cook the chicken for 7-8 minutes on one side, then flip and cook for 4-5 minutes. Transfer the chicken to a large baking tray and spoon over the dressing. Bake for 5 minutes until they are bubbling. To serve, spoon the coconut rice into bowls, top with the chicken and all the garnishes. Cook’s tip: You can swap the chicken for salmon, tofu or aubergine. Herby rice with harissa roast tomatoes and feta Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: 200g brown rice For the tomatoes: 300g cherry tomatoes 1 tbsp olive oil For the harissa dressing: 2 tbsp harissa/rose harissa 4 tbsp extra virgin olive oil 1 lemon juice To stir in: 150g feta 10g fresh dill, chopped 15g fresh mint, chopped Method: Cook the rice as per pack instructions. To cook the tomatoes, preheat the oven to 180C. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on for 20-25 minutes or until soft and browning a little. Set aside. To make the dressing, add all the ingredients to a jar and mix to combine then season to taste. To sever, toss the rice with the dressing, fresh herbs and feta. Top with the roast tomatoes. Cook’s tip: Make a vegan version by swapping the feta for vegan feta or crispy tofu. Rice salad with salmon, greens and lemon tahini dressing Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 200g long grain rice 2 salmon steaks (240g) 1 onion, sliced 100g cabbage greens 1 courgette sliced (200g) For the lemon tahini dressing: Juice of ½ lemon 2 tbsp runny tahini 1 tbsp olive oil 50ml water To serve: Fresh mint Method: To make the rice salad, cook the rice as per the pack instructions. Drain and set aside. In the meantime, pan fry the salmon steaks on a little oil for 2-3 minutes on each side. Set aside and flake up when cool. In a separate frying pan, add the onion and fry for 5-6 minutes. Now add the cabbage and courgette and fry for 2-3 minutes. Add in the cooked rice. To make the dressing, add all the ingredients to a jar and mix to combine. To serve, add the rice and greens to a large bowl, add the flaked salmon and toss lightly to combine. Serve with dressing and fresh mint. Cook’s tip: This also works well with a harissa or classic vinaigrette dressing. Veggie biryani with crispy tofu Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the biryani: 1 tbsp olive oil 1 onion, sliced finely (120g) 2 carrots, chopped up finely (200g) 3 cloves garlic, minced ½ red chilli or ½ tsp chilli flakes 1 tsp turmeric 1 tsp garam masala 3 tomatoes, chopped (350g) 200g basmati rice 500ml vegetable stock 1 can coconut milk (400ml) 150g frozen peas For the crispy tofu: 1 x 200g block firm tofu cut into medium-sized slices 1 tbsp oil To serve: Fresh coriander Method: To make the Biryani, add the oil to a large saucepan pan, heat to medium then add the onions, carrots, garlic, chilli and spices. Fry on a low heat for approx 6-7 minutes until soft. Now add the tomatoes, rice, stock and coconut milk – simmer until the rice is cooked (15-20 minutes) Stir in the peas 2 minutes just before the rice is cooked. Season to taste. To make the crispy tofu, heat a frying pan to medium and add the oil to the pan. Add the tofu to the pan, fry on each side for a few minutes, turning carefully until crispy. To serve, top the rice with the tofu and fresh coriander. Cook’s tip: The rice works really well with prawns or chicken. Sticky mango rice bowls Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 100g sushi rice, pre-soaked 250ml plant based milk ½ can coconut milk (200ml) 3 tbsp caster sugar 1 tsp vanilla extract To serve: 1 ripe mango sliced 4 tbsp desiccated coconut, toasted Pistachios Method: In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and has thickened. Stir in the vanilla extract. To serve, divide into bowls and top with the mango, coconut and pistachios. Add a little additional coconut milk if needed. Cook’s tip: This makes a lovely dessert but also can be eaten in the morning for breakfast. Cheesy pea arancini with garlic mayo Makes: 16-18 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the arancini: 800g leftover risotto of choice 150g frozen peas, defrosted Juice of ½ lemon 100g mature cheddar grated To coat the arancini: 200g toasted bread 50g plain flour 2 eggs, beaten with 1 tsp water To serve: Garlic mayo Fresh herbs Drizzle of extra virgin olive oil Method: To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste. Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling. To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish. Add the plain flour to a shallow bowl and the beaten egg to another. Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat. Drizzle a baking tray with olive oil and add the balls. Bake for 25 minutes – turn halfway through. To serve, top with a little olive oil and fresh herbs. Cook’s tip: Also delicious with some mozzarella in the middle of the arancini instead of the cheddar. For more information see: www.riceassociation.org.uk or www.facebook.com/TheRiceAssociation Read More Three healthy recipes to get back on track after summer Is bottomless prosecco going to be killed off by climate change? Budget Bites: Three ways to pimp up university student classics Epicurus: American fast food meets the Middle East in Camden Market ‘How being thrifty in the kitchen helped me get on the housing ladder’ How to make spinach and mushroom quiche

PHOENIX--(BUSINESS WIRE)--Sep 13, 2023--

A man who put his tiredness down to long Covid was told he actually had a brain tumour that had been growing for 10 years. Grant Churnin-Ritchie, 42, repeatedly visited his GP after a bout of Covid in July 2021 left him with constant tiredness and a tingling in his right arm. For several months, he was told it was long Covid, but Grant was convinced it was more serious. After blood tests, an ECG and an MRI scan, it was revealed he had a pituitary tumour. This type of tumour affects the pituitary gland, a pea-sized organ in the brain which controls growth and development. Grant, a Microsoft specialist from Horsforth, Leeds, West Yorkshire, said: “I kept going to my GP who said I had long Covid. This went on for several months, but I really didn’t feel well in myself and felt it was something more serious. “I was so tired and I was experiencing a tingling sensation in my arms. “I had blood tests and an ECG at Seacroft Hospital in Leeds, which revealed an abnormal heartbeat.” Grant was also told he had adrenal insufficiency - in which the adrenal gland doesn’t make enough hormones - and hypothyroidism - an under-active thyroid gland. These are both symptoms of a pituitary tumour. The father-of-three said: “An endocrinologist at St James’ University Hospital said it could be caused by Covid or a pituitary tumour. “An MRI scan confirmed it was a brain tumour which had probably been growing for 10 years.” Grant waited 11 months for his operation before the tumour was removed on January 16 2023. He said: “Soon after, I started to feel a lot better. Removing the tumour allowed some of the adrenal gland to start functioning again. “Even though I now have to take medication, I can lead a normal life. “Even though surgeons removed the tumour, there is a 20 per cent chance of it growing back. “I have an MRI scan in July so I should know more then.” Grant raised £2.5k after running Leeds Half Marathon for Brain Tumour Research on May 14 with his wife, Hannah, 40. He said: “Being able to run the half marathon with my wife Hannah was great, and I’m glad to be able to raise awareness of brain tumours. “Because I only had two months to train for the race, I found it very hard to complete. Luckily, I had my wonderful family and friends cheering me on which got me through it. “I wanted to give something back, and this was my way of saying thank you to the medical teams and Brain Tumour Research for what they do for people with this disease.” Matthew Price, community development manager at Brain Tumour Research said: “We’re really grateful to Grant for taking on the Leeds Half Marathon as it’s only with the support of people like him that we’re able to progress our research into brain tumours and improve the outcome for patients like him who are forced to fight this awful disease.” SWNS Read More Boy, 8, rushed to hospital after feeling constipated diagnosed with cancer A TikTok model made viral videos of her grandmother’s choice to die. Here’s why Parents of baby who died in maternity scandal say care concerns ‘batted away’ A 1D fan claimed she had a tumour. We still don’t know the truth after her death Talented boxer reveals first sign of brain tumour after collapsing at service station Father shares cancer symptoms he thought was too much coffee

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