Embraer says it will build electric aircraft with hopes they will take flight from 2026.

LOS ANGELES--(BUSINESS WIRE)--May 24, 2023--

PARK RIDGE, N.J.--(BUSINESS WIRE)--Aug 15, 2023--

The term "GoPro" has become an eponym for action cameras as a whole, like "Coke,"

Creating a good dating profile is no less than an art, which explains Tinder's latest

Max Verstappen equalled Alain Prost’s tally of 51 victories with an emphatic triumph at the Mexican Grand Prix – as Sergio Perez’s home race came to a sorry end after just 14 seconds. Verstappen’s remarkable winning sequence, which now includes a record 16 in one season, continued in the breathless Mexico City air following two pulsating starts after Kevin Magnussen’s high-speed crash resulted in a reg flag at the midway stage of Sunday’s 71-lap race. Verstappen mastered both getaways to draw alongside four-time world champion Prost, with only Lewis Hamilton (103 wins), Michael Schumacher (91) and Sebastian Vettel (53) ahead of the all-conquering Dutchman in Formula One folklore. Hamilton impressed to finish runner-up, ahead of Charles Leclerc and Carlos Sainz. Lando Norris drove from 17th to fifth, passing George Russell with four laps remaining on a strong afternoon for the Brit, in an event that Perez will want to forget. As Verstappen sliced through the middle of pole-sitter Leclerc, and his Ferrari team-mate Sainz on the 830 metre charge to the opening bend, 130,000 Mexican hearts sank when an over-eager Perez crashed into Leclerc. Perez, who started fifth, ran line astern with Leclerc and Verstappen as the trio stamped on the brakes from 200mph for the opening bend – and Perez, occupying the racing line, sensed his opportunity for glory. But his banzai move was badly misjudged. The 33-year-old turned into Leclerc, and was sent airborne before landing back on four wheels and spinning into the run-off area. Perez limped back to the pits but the damage sustained to his machine left his race in tatters. Perez banged his steering wheel with both hands in frustration. Children were left seeking comfort from their parents in the grandstands. Perez’s Red Bull mechanics attempted a quick fix to get their man back on track. But after a handful of laps they conceded defeat. Perez departed his Red Bull cockpit to watch team-mate Verstappen gallop to victory. Question marks hang over Perez’s future at Red Bull. He has one year to run on his deal, but the paddock is awash with rumours that he could be replaced next year. Daniel Ricciardo is mooted as a possible candidate, and Perez’s first-corner disaster – coupled with the Australian out-performing his modest AlphaTauri machinery to take the chequered flag in seventh in just his fourth comeback race, will do little to dampen the speculation. Perez last won a race in Azerbaijan on April 30, and his failure to finish at the Autodromo Hermanos Rodriguez leaves his second place in the championship under threat from Hamilton. Indeed, the seven-time world champion reduced the gap from 39 points to 20 with his strong display. For Verstappen, this was his 32nd victory – remarkably the same tally double world champion Fernando Alonso has managed throughout his entire career – from his last 41 appearances, dating back to his controversial triumph over Hamilton in Abu Dhabi in 2021. Hamilton, who has not won a race during that period, crossed the line a close second to Verstappen in America a week ago before he was disqualified for running his Mercedes too close to the floor. He started sixth here, swiftly promoted one position after Perez’s crash. On lap 11 he blasted past Ricciardo for fourth. Verstappen gave up his lead on lap 19 after he stopped for new rubber, with Hamilton in five laps later. Then on lap 34, the race was suspended. Magnussen lost control of his Haas at 130mph through Turn 8. The Dane ended up in the wall following a suspected rear suspension failure. He swiftly emerged from his cockpit before his mangled machine caught fire. The safety car was deployed but with significant damage to the tyre barrier, repairs were required, and the race was halted, leading to a 22-minute delay. “That’s a joke,” complained Verstappen. “A red flag for what?” The drivers lined up on the grid for the second standing start of the afternoon with Hamilton the sole man in the top five on the quicker, medium rubber. But it was Verstappen who produced another scintillating getaway to leave the others trailing in his wake. He set about building his gap, with Hamilton intent on taking Leclerc for second, and on lap 40, he did just that following a bold and gutsy move. On the fastest straight of the year, Hamilton jinked to Leclerc’s right, dropping two tyres on to the turf and kicking up dirt at 225mph, before holding his nerve under braking for the first corner to make the move stick. The British driver nursed his tyres to finish runner-up to Verstappen, 13.8 sec back. Prost was 38 when he claimed his 51st and final win 30 years ago. Verstappen turned 26 only last month, with Vettel’s 53 triumphs now on his radar before the close of the year with races in Brazil and Las Vegas to follow ahead of the final round in Abu Dhabi on November 26. Read More Charles Leclerc secures pole position for the Mexican Grand Prix Charles Leclerc leads Ferrari front row at Mexican Grand Prix Essex boy with Italian twang – History-maker Ollie Bearman impresses in Mexico Max Verstappen sets fastest time in Mexican Grand Prix practice Max Verstappen urges fans to show him respect ahead of feisty Mexican Grand Prix Lewis Hamilton claims many more cars were illegal at United States Grand Prix

The Avellino family emigrated from a poverty-stricken Italian island in the early 20th century. But now they're back -- and living in their ancestral cave home.

ST. LOUIS--(BUSINESS WIRE)--Sep 15, 2023--

A Texas judge issued an order late Friday temporarily barring the state from enforcing its ban on abortion after about six weeks of pregnancy in cases where a patient's life or health could be endangered by an "emergent medical condition."

NASA scientists awaiting the OSIRIS-Rex spacecraft's return will greet it with considerably more gray hair

In Cartmel, a picture-postcard Cumbrian village on the cusp of the Lake District, chefs in their whites are scurrying across the cobbled streets like an army of well-dressed worker ants. Some are heaving wheelbarrows stacked with mounds of freshly picked vegetables, still earthy from the farm; others are dashing from one building to another, precariously balancing enormous stacks of clean pans. They all have one thing in common: they work for Simon Rogan. If they’re the workers, he’s the queen. This well-rehearsed choreography is a typical sight every morning in Cartmel, where the Michelin-starred chef – one of only eight to own a three-starred restaurant in the UK – set up shop 20 years ago. After a decade of working at various levels in restaurants around the country (including a placement under Marco Pierre White and two years at the three-star Lucas Carton in Paris), Rogan was keen to open his own restaurant. Priced out of Hampshire and Sussex, he looked further afield and found a rundown 800-year-old former smithy in Cartmel available to rent. “I didn’t come here for anything as glamorous as the area or the scenery or the people,” he tells me, having just taken me on a tour of said area to meet said people. “It was just for this building. I was desperate for my own restaurant. I felt like I had never really achieved the things that I’d wanted to working for other people. I wanted to make my own mistakes and be in control of our own destiny. I know it sounds cheesy, but it’s true.” He made an offer on his way back from his first visit to the area, and L’Enclume was born. “Once you realise where you are, you think: s***, this is beautiful,” he adds, laughing. Over the next two decades, the ambitious chef transformed the Cumbrian village into a culinary destination unlike anywhere else in the UK. It’s now home to not only L’Enclume – awarded the environmental green star in 2021 and the coveted third star in last year’s Michelin Guide – but also the one-starred neighbourhood eatery Rogan & Co, and Aulis, L’Enclume’s six-seater chef’s table behind the main restaurant. He also put his name to Henrock, a more informal and relaxed offering just a half hour’s drive away at Linthwaite House, overlooking Lake Windermere. The engine behind this mini empire, and the reason I’m here, is Our Farm, a 12-acre plot in Cartmel that supplies the majority of the restaurants’ ingredients. A sustainable, closed-loop growing operation had always been “at the back of his mind”, Rogan says. He was inspired by his father, a fruit and vegetable salesman who would bring home a box of the day’s best produce, teaching him the importance of using every part of the ingredient. When they arrived in Cartmel to get started, though, “the standard of produce”, Rogan says “was absolutely rubbish. The reason we got into farming was my frustration at the ability to buy a perfect radish, which is the easiest thing in the world to grow.” They rented a small plot close to the restaurant, and filled in the gaps with local suppliers. But, back in 2002, it was too expensive to buy organic. “Things were triple the price they are now,” Rogan tells me, taking a sip of his beetroot juice at the Aulis counter. “So we bought little bits and pieces here and there alongside the normal suppliers. Then we had the opportunity to take over the farm. That’s when we thought: ‘Right, let’s start growing radishes.’” What started as a little garden has become something bigger than he could ever have anticipated. A restaurant growing its own produce is not a groundbreaking concept, but a kitchen garden this is not. You won’t find pristine beds and trimmed rose bushes and arty ornaments. But you will find a patchwork of muddy fields growing hardy vegetables, the topsoil painstakingly “fluffed” by hand; a regiment of polytunnels housing the more finicky plants, delicate micro herbs and other culinary experiments (I try something that tastes like pickled onion Monster Munch); and enormous hand-rotated compost bins that process all the food waste from the restaurants into mulch for the farm. All this is surrounded by hedgerows that have been carefully curated to attract birds and other wildlife to act as natural pesticides. None of this would be possible without head farmer John Rowland. Regenerative agriculture might be his trade, but birds are his true passion. During a tour of the farm, he lists off the species he’s seen circling overhead, drawn by the blackthorn, hawthorn, rowan and birch trees he’s been planting on the borders. “We cater for the birds more than the people,” he tells me, in a Welsh accent so bucolic I wonder whether he’s been shipped in specifically for the tour. “Everything on the farm has a use, and not only in a culinary way. The seeds and the berries attract the birds onto the farm. The birds are my pest control, so the more I can attract to the farm, the more pest control I have, and that is fantastic for birdlife. In Britain, we’ve lost 84 per cent of our bird species, but this area is really rich because of these techniques.” While he might prefer looking upwards, it’s what’s beneath our feet that Rowland is really focused on. “The life is in the soil,” he says, grabbing a great fistful of the stuff. “You have hundreds of types of fungus right here. We don’t want to disturb that biome in the ground so rather than rotavating the soil [breaking up the earth with a machine ready for planting] and destroying the millions of organisms that live in it, we build a six-inch layer of compost on top and aerate it with a fork. Once you’ve done that, each year you just top it off with an inch, and that’s regenerative farming,” he says matter-of-factly, clapping the dirt from his hands. Well, that’s the gist anyway, and while it’s perhaps a little more complicated than that, Rowland struggles to understand why more people aren’t farming in this way. “We’re the most nature-depleted country in the world. We’ve lost our wildflower meadows, we’ve lost our insect population, we’ve lost our wild songbird population. They’ve taken the hedgerows away to make the fields bigger. All the natural food in our countryside is being lost to intensive farming.” Regenerative techniques like those Rowland is putting into practice on Our Farm would go some way to reclaiming it, he says, but “it’s a shame that they don’t realise that”. He pauses for a moment, then corrects himself: “Well, it’s not that they don’t realise it. They know. It’s just that they want intensive farming because it makes them money and it’s wrong because we are killing everything.” How this translates to the table at L’Enclume is manifold. Every dish on the menu begins life on the farm, where Rowland will flag what’s in season and at its best, or suggest something new he’s been experimenting with. Or it might start as an ingredient foraged from the countryside or sourced from a local supplier. The idea is then tweaked in the development kitchen at Aulis, before it finally makes its way to the pass at L’Enclume. This results in a transient snapshot of Cumbrian cuisine that changes every time you dine, and a menu quite unlike anything else I’ve come across. When I visit in February, Boltardy beetroot – a variety chosen for its resistance to erratic weather – shines in a bitesize tart with smoked pike-perch fished locally, and perilla, a Southeast Asian herb cultivated on the farm that adds notes of mint and licorice. Elsewhere, there’s lovage and rose hip and lemon thyme, all foraged; there’s Cornish cod and Mylor prawns and potted shrimp and Maldon oysters; sweetcorn and champagne rhubarb from the farm that were fermented after they were harvested last summer so they could be used year-round; and an enormous selection of British cheeses, including Tunworth, which is frozen and crumbled in a palate-perplexing, salty-sweet dessert. It happens to be my favourite dish. Managing a farm-to-fork operation this complex, not to mention the empire, is no mean feat. “I could pretty confidently be a tax exile given how little I am in the UK at the moment,” he jokes. When we chatted in February, the team was preparing to revive their pre-Covid plan for a five-week residency in Sydney, which concluded this month. The punchline, of course, is the delay meant Aussies were given a taste of not a two-star L’Enclume, but all four stars. Given Australia is yet to receive a Michelin Guide and is not particularly well known for its agricultural sustainability, it was an interesting move, but one there is clearly appetite for. Despite the $420-a-head price tag, it was sold out, serving more than 4,000 diners. While the food at L’Enclume, at home and abroad, is clearly special, it’s the people that set it apart from other restaurants in this league. Their hospitality, affability and, perhaps most noticeably, northern accents, are not typically what you find at this price bracket (£250 a head for the tasting menu, plus £100-£290 for a pairing). Stuffiness is neither present nor tolerated. Many of the staff have been with Rogan since the beginning, switched between the restaurants, or left for pastures new only to return. “We get a lot of people coming back – only the ones we want, anyway,” he says slyly. There’s certainly been a few famous quarrels. The “Rogan alumni” is a term thrown around a lot during my visit, and includes Mark Birchall, who was executive chef at L’Enclume during its two-star era before setting up a curiously similar “restaurant with rooms”, Moor Hall, in Lancashire, which also boasts two stars and a further green. Then there’s Dan Cox, who cut his teeth at Rogan’s now-closed Fera in Claridges as well as L’Enclume, and helped him set up Our Farm in the early days. He’s now down in Cornwall, running the farm-to-table Crocadon. But, generally, people are drawn back to L’Enclume for the variety it has to offer. “Look around the country,” says Rogan, “and [other restaurants] haven’t got any staff because they can’t offer as many career progression opportunities for people. I suppose that makes them lucky. “It’s about not spreading yourself too thin. We’re only able to do these things because these guys are really, really hungry.” Acknowledging that hunger, he established the Simon Rogan Academy in 2021 to “nurture aspiring chefs”. It includes paid work across the Cartmel restaurants, and culminates in a week-long placement at his restaurant Roganic in Hong Kong. In the beginning, “we thought that maybe if we had just a third of them left at the end of the quarter, it’d be brilliant,” Rogan tells me. “But almost all of them stayed on! And now they all want jobs” – he comically rolls his eyes – “but really it’s great.” As I drift between the farm and the Cartmel restaurants, everyone hard at work but always smiling, it strikes me that L’Enclume isn’t just a restaurant; it’s a story. And its influence is immense. “Sustainability”, “farm-to-table” and “regenerative agriculture” were mere whisperings 20 years ago. Now they’re affixed to almost every new menu, and you could say they were born here. The people I’ve met could well be the next batch of Rogan alumni, attracting Michelin’s attention with their own restaurants in years to come. If it takes 20 years to craft a legacy like this, then I’ll make sure I come back in 2043. For more information about L’Enclume, visit www.lenclume.co.uk and for more information about Simon Rogan and his other restaurants visit www.simonrogan.co.uk Read More Why I won’t be doing Veganuary this year – or ever again Marina O’Loughlin is wrong – there’s joy in solo dining Michel Roux Jr announces closure of renowned restaurant Le Gavroche to have ‘better work/life balance’ The true story – and murky history – of Portuguese piri piri oil 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers

Kate Middleton dressed Princess Charlotte as a mini version of herself for the eight-year-old’s first time attending Wimbledon. The Prince and Princess of Wales made a family visit on Sunday 16 July, to watch the men’s Singles Final between Novak Djokovic from Serbia and Carlos Alcaraz from Spain. Princess Charlotte and Prince George, nine, the couple’s two eldest children, accompanied their parents to the prized match for their first appearance at the tournament this year. While Prince George was able to attend Wimbledon last year, Princess Charlotte had never been until this past weekend. To match her mother’s style, the princess donned a blue and white floral dress adorned with ruffle sleeves designed by the Spanish brand Friki. Meanwhile, Kate stunned in a Roland Mouret emerald green mid-calf dress with ruffle detailing along the neckline. The patron of the All England Lawn Tennis Club (AELTC) continued her green streak from her previous two appearances this year, when she wore a structured Balmain jacket and a Self-Portrait belted short-sleeve dress. On Sunday with her family, Kate accessorised with a bow pinned to her chest in Wimbledon colours. Rather than representing a variety of green shades, Prince William and his children wore a range of blue instead. The 41-year-old father layered a gray suit jacket over a light blue shirt and matching navy tie and trousers. Prince George showed up in a navy blue suit similar to the one he wore last year, which sparked concern at the time. According to a report in People from 2022, the couple’s eldest son told his father he was “too hot” in his outfit not long after they arrived at the men’s finals in the 84F weather. Despite the high temperature, Prince George’s attire was in accordance with the renowned tennis tournament’s dress code. According to the Wimbledon website, all men sitting in the Royal Box at Centre Court must don “suits/jacket and tie.” A picture of the nine-year-old son exposed him overheating in his long-sleeve outfit with his hand on his forehead. He appeared to be wiping away sweat before his mom was caught checking his temperature with her hand on his face. Though the heat made it difficult to watch the match in formalwear, Prince George had already been required to follow the suit codes for several other events. That same year, the heat prompted the tournament to adjust their attire requirements in the Royal Box for the women’s final. Usually, large hats aren’t allowed in the private section because they could block other people’s views. However, because the temperature was so high and the sun was beating down, women were allowed to wear the large accessory to stay cool. Read More Novak Djokovic fined 8,000 US dollars for ‘racket abuse’ in Wimbledon final Kate Middleton returns to Wimbledon for ladies’ singles wearing pale green outfit Kate Middleton consoles heartbroken Ons Jabeur after Wimbledon loss