Hundreds of thousands of students nationwide face challenges learning math due to disabilities such as dyscalculia

A Ukrainian fashion designer said she will continue to “work no matter what”, after showing her latest collection at London Fashion Week (LFW). Nadya Dzyak was one of three designers showing their latest collections in a showcase dubbed ‘Ukrainian Fashion Week’. This is the second season Ukrainian Fashion Week has taken place in London, as the traditional Kyiv-based event has been cancelled due to the ongoing Russian invasion. The show took place on the final day of LFW. It began with a voiceover saying: “Creating collections is our resistance to war”, going on to highlight that the fashion is a manifestation of “our strength and resilience”. “No matter what, we work. We’ll work because it’s our life and it’s our fight, to create new pieces,” Dzyak told the PA news agency backstage after the show. She said it was particularly meaningful participating in London Fashion Week, calling the city “the main centre of the world of fashion”. She said: “You cannot imagine how it’s important for us – it’s very strong, it gives power, it gives a lot of emotions.” Dzyak founded her eponymous brand in 2008, and her spring/summer 2024 collection was full of bright colours with sheer dresses laden with ruffles and frills. She said she was inspired by Ukrainian artist Polina Raiko, who was part of the naïve or folk art movement and died in 2004. Raiko’s museum house in Oleshky was flooded after the Russian destruction of the Kakhovka Dam earlier this year. “I was inspired by her drawings on the walls from this building,” Dzyak said, likening her design process to “painting with ruffles”. She continued: “This collection is about hope, about kindness, about optimism, about belief in lightness and victory. You can see very bright colours – for me, it’s something very beautiful.” The designer brought her bright colours to unconventional denim looks, which were dyed on the porch of her parents’ house. “My father helped me hand-dye clothes and dry them in the sun. There was something archaic, almost ritualistic in this process,” Dzyak said in a statement. “It made me reflect again on how we will carry the metaphysics of our heritage into the future, everyday life, traditions, parental love.” Also showing her latest collection was Elena Reva, who founded Elenareva in Kyiv in 2012. Her aesthetic was much more pared-back, with a muted colour palette on romantic gowns and structured tailoring. She was inspired by ancient Trypillian culture, which had a powerful cult dedicated to the Mother Goddess. Reva told the PA news agency backstage that the jewellery in the collection was designed to give “power and energy, because we need the power now”. She added: “It’s a very difficult situation in our country – it’s terrible. [But] we have to continue our jobs. We have to live… But it’s terrible when the rockets come in.” Her collection mixed masculine tailoring with feminine silhouettes, and created silver pendants of artifacts like amphora – made to look like items unearthed by modern archaeologists. Kseniaschnaider – the Kyiv-based brand founded in 2011 by married couple Ksenia and Anton Schnaider – was also on the runway. Denim dominated the collection in different forms, from patchwork jeans to distressed jackets. One of the models wore a denim interpretation of Cossack styles. All of the garments were made in Ukraine, with the brand adopting sustainable materials – such as aged-look denim dyed with a recycled finish made by cork stoppers. Kseniaschnaider launched the second drop of its collaboration with Adidas Originals during the show, including football tops in geometric patterns and a midi-length dress in Ukraine’s yellow, white and blue colours. At the end of the show, Dzyak, Reva and Schnaider walked down the runway with Ukrainian flags draped around their shoulders. Dzyak wants the world to know that Ukrainian designers are “very talented, very strong, very brave and very optimistic”. Reva added that it’s crucial for the world to see Ukrainian fashion, saying: “We have to tell about our culture, it’s very important. “We have a very strong community in Ukraine, and we have a very interesting story. And that’s why we have to continue.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Beginner’s guide to buying second-hand furniture Do I need to treat my garden furniture before storing it for winter? Prince William heads to New York for UN General Assembly climate week event

Jurgen Krauss’s elimination from the 2021 Great British Bake Off caused such a scandal, Ofcom received 115 viewer complaints. The lovable German baker was seen as a top competitor, winning three star baker prizes before being booted off in the semi-finals. Nearly two years on, Brighton-based Krauss, 58, has no hard feelings – but he did see the uproar coming. “I had a feeling there would be complaints – a feeling that people would take it very seriously,” he says. But he still has only good things to say about the show, noting the “overwhelmingly positive reaction was quite amazing”, and crediting the experience with boosting his baking skills massively. He speaks particularly fondly about the period before the competition started, when the contestants were in a bubble and testing their recipes. “We had nine weeks to prepare one signature and one showstopper each week and submit the recipe – that was really a huge time for growth,” he says. He calls this a period of “non-stop new ideas, non-stop new processes”, adding with a wry laugh: “Most of the things I’d done in the tent I’d never done before, and some of them I’ve never done since, [and] I’m not sure I’ll ever do them again. It was tough – it was amazing.” Many of the bakes Krauss made on the show were inspired by his childhood in the Black Forest, Germany. This formed the start of his new cookbook, aptly called German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond. “During Bake Off, the briefs of all these signature bakes often included references to childhood that really reconnected me to my culinary home, to the Black Forest and the cooking of my parents, the things I liked to eat as a child or teenager, or while I was studying.” Some of Krauss’ favourite food memories growing up are from the period before Christmas. “My brother and I, we were always in the kitchen with my mother, we were always part of cooking and baking Christmas – the time before Christmas was always amazing,” he remembers. “It was fun, getting hands sticky in dough and tasting it all, and using ingredients like kirsch [brandy made from cherries]. I didn’t think much of it, being able to make cakes like cheesecakes or Linzer torter [a spiced tart that would kick off the Christmas period in Krauss’ household]. “But then much later, after the move to England [in 2003], I really took a deep dive into making bread. After 10 years or so, I really was craving German bread.” From apple marzipan tarts to the classic Black Forest gateau, Krauss’ book is an ode to his childhood and where he grew up. “Black Forest is an interesting region, because it has influences from France and Austria,” Krauss explains. “It had a varied history. It was Austrian for almost 200 years – you get dark breads, but rye isn’t such a dominant grain as it is in other German areas. That’s the Austrian influence – you get a lot more wheat and you get things like pancakes and dumplings, more than in other German areas, which is clearly inspired by the Austrian kitchen. “You have also a huge influence from France and Alsace in terms of day-to-day cooking, so it’s a bit of a conglomerate.” Despite its name, Krauss suggests the Black Forest gateau was actually invented in Dortmund – a city around five hours’ drive away from his home. “But it has become iconic because on the borders of the Black Forest in the Rhine Valley there are huge orchards and cherries grow very well there. Making kirsch has a long tradition, making fruit brandies has a long tradition in the Black Forest because of that.” Other recipes in the book include the Flammkuchen, or what Krauss describes as “kind of a Black Forest pizza”. “It’s an unleavened bread, so you could say it’s a matzah with sour cream on it, and you can put lardons on it, onions, or you can make it sweet with cinnamon sugar and apple slices. It’s really so easy – you can have it ready in 20 minutes, from start to finish. You just need to have an oven that goes really hot.” While the book is all about traditional German baking, Krauss has added the occasional modern twist. He says animal products are prominent in German cooking, “And they don’t run very strongly through my bakes in the book, because I wanted to make it appealing to a very wide audience. So I didn’t use lard, where a traditional Black Forest baker would probably use lard or lardons – things like that. I definitely scaled back on that. You would make dumplings or doughnuts in lard, you would fry them in lard – this sort of thing has lost its appeal over the last few years I think.” While he’s still known to many as “Jurgen from Bake Off”, Krauss says he’s come a long way since the show. “I feel much more in command of things,” he muses. “It feels a lot easier for me to change things. I got to a stage in bread baking where I can go fancy and know the outcome will be OK. I never had that with sweet things before Bake Off. “But now I can see how to change ingredients and how recipes work in general – so that’s a huge change.” ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More How to save money in the kitchen according to top chefs The chef who hated food as a child Discovering Sierra Leonean flavours in South London The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil

If you’ve ever found yourself needing to write down every last one of your thoughts

On Wednesday, the 75th Emmy Awards nominations were announced — and while Latine history could be made this year, it wouldn’t be the kind of historic event that breaks ground by widening representation for Latines or anything.

In a private dating group on Facebook, Renee flaunts herself to like-minded singles as a fit, adventurous Kizomba dancer who at 35 exudes "inner child vibes." But...

Along a polluted riverside, smoking charred oil drums in Mathare are cooking up chang'aa, a potent liquor that's both a...

Those emojis you send friends could potentially be used against (or for) you in a

Last year, I got over-the-ear wireless headphones for the first time ever, wanting to prove that the headphones we wear are a vital styling choice. Although I had always been enthused by the way they made people look cool without trying so hard, it had never occurred to me to wear headphones that mimicked the look of a bygone era. My generation did grow up in the time of wired headphones, but it was at the point when the sleek white string of Apple earphones hung over your outfit. As such, I just could never understand why other commuters chose over-the-ear headphones, or even wireless Airpods.

Bernie Ecclestone has said he would be surprised if Ferrari pulled off the biggest transfer in recent Formula One memory by signing Lewis Hamilton – and believes it is Mercedes or bust for the British driver. Hamilton’s future in the sport remains under scrutiny with six months to run on his current £40million-a-year deal at Mercedes. Both Hamilton, 38, and Mercedes team principal Toto Wolff have said they expect a new deal will be agreed. The Daily Mail this week reported that Ferrari are preparing a blockbuster bid for Hamilton – which could involve a swap deal with Charles Leclerc – while La Gazzetta dello Sport claimed Hamilton has already received an offer from the Italian team. Speaking to the PA news agency, F1’s former supremo Ecclestone, who remains well connected in the sport, said: “I would be surprised that Ferrari would want to get rid of Leclerc to sign Lewis because they are very much in love with Leclerc. “Lewis has said that when he does decide to stop he would still want to be connected with Mercedes so it would surprise me if he wanted to leave. “And if I was Lewis and I saw that Leclerc is happy to leave Ferrari, I would think there has to be a problem there. “I also don’t know why Lewis would think he would be better off at Ferrari than where he is at the moment. He knows everything well and truly at Mercedes. They know him, and they have a lot of respect for him so he couldn’t be better looked after anywhere. “Ferrari is not a retirement home either. They want to win the world championship more than anyone. So personally, I think he will stay as Mercedes, or he will retire.” Hamilton is gearing up for this weekend’s Monaco Grand Prix and is set to address his future in the Principality on Thursday. The seven-time world champion qualified 13th at the last race in Miami before driving well to finish sixth, but he is already 63 points behind Red Bull’s Max Verstappen in the championship standings. “I don’t know what has happened to Mercedes and how they have suddenly got in the state that they find themselves in the moment,” added Ecclestone, 92. “I can understand Lewis being frustrated because he has been there for all that time and done well for Mercedes and for himself. But his contract is a lot of money to walk away from and that is a big problem. “The only place Lewis can go to to win that eighth world championship is Red Bull, but for sure there is no room there. It is impossible. There is no chance.” Hamilton’s Mercedes team will bring a major upgrade to the sixth round of the season in Monaco, but Wolff has already warned his superstar driver that his new machinery will not haul him into championship contention. “It won’t be a silver bullet because from my experience, they do not exist in our sport,” Wolff said. “We hope that it gives the drivers a more stable and predictable platform. Then we can build on that in the weeks and months ahead. “F1 is tough competition and a meritocracy. We are not where we want to be but there’s no sense of entitlement. It’s just about hard work to get us to the front.”

American Born Chinese feels — respectfully — like an old Disney Channel original movie. Based

A growing number of flights were delayed at major airports in the New York City area as smoke