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The tendency to stuff your face with food is often met with the urgent need to settle your stomach by laying on the couch for hours, especially during the holiday season. However, what some people fail to realise is that sprawling out after a big meal may not soothe your body like you think. Silent reflux, often referred to as laryngopharyngeal reflux (LPR), can potentially be caused by “overeating and lying down just after eating”, according to the UT Southwestern Medical Centre. With Thanksgiving fast approaching, it’s important to be aware of the symptoms and signs of LPR, ensuring you aren’t inadvertently subjecting your body to the condition. UT Southwestern Medical Centre defines LPR as “a condition in which stomach acid flows back up the esophagus [swallowing tube] into the larynx [voice box] and throat.” The name is derived from the inherent form of the condition, which doesn’t cause any symptoms in the chest. When you swallow food, the contents travel down the esophagus past two sphincters, a ring-shaped muscle on the lower and upper portions of the esophagus connected to the stomach. Before the gastrointestinal system digests the food, the sphincters close so the contents aren’t able to come back up the esophagus. “If the sphincter does not close properly, acidic stomach contents can flow back into the esophagus, up to the throat and larynx,” the medical centre states. Potential causes of LPR include alcohol use, tobacco use, “certain food choices” like spicy or fried foods, obesity, overeating habits, clothing that fits tightly around the abdomen, and lying down immediately after food consumption. While the condition doesn’t evoke chest-burning symptoms like other forms of acid reflux, there are a number of other symptoms associated with LPR. Asthma, hoarseness, postnasal drip, lump sensation in the throat, bitter taste in the throat, difficulty swallowing, sore throat sensation, and burning throat sensation are all symptoms of silent reflux. “LPR can be the underlying cause of hoarseness, laryngitis, chronic throat clearing and related symptoms. You might not have typical acid reflux symptoms, like heartburn or indigestion,” the Cleveland Clinic explains. “Symptoms of acid reflux usually affect your lower esophagus, within your chest. But if you have LPR, the reflux has a habit of creeping higher up, into your larynx (voice box) and pharynx [throat].” Certain foods and beverages can cause a breach in the lower esophageal sphincter; coffee, chocolate, mint, garlic, and onions all have the potential to cause LPR. Since there is no single cause of LPR, treatments include lifestyle and diet adjustments. “Some people can solve their LPR with lifestyle adjustments alone,” Cleaveland Clinic suggests. “It takes time for LPR to heal, though, so it may be several months before you can tell if your adjustments are working.” Medications called proton pump inhibitors are also offered to help move the healing process along. Surgery is only necessary in severe cases such as “an obvious defect affecting your esophageal sphincter muscles, like a hiatal hernia,” the Cleveland Clinic states. Read More Shingles symptoms, what causes it and how to treat the virus 13 possible cancer symptoms you should get checked out Salon owner with incurable cancer who lost hair in treatment makes customisable wigs

For a decade, Baohaus was one of the best-known restaurants for Taiwanese fare in New York City. According to Eater, the restaurant “helped lay the cultural and culinary groundwork for an ambitious class of modern Taiwanese spots” in the city. It also catapulted founder Eddie Huang to fame as his culinary expertise was thrusted into the spotlight with shows on the Cooking Channel (Cheap Bites), Viceland (Huang’s World) and MTV (Snack Off). He first opened Baohaus on the Lower East Side of Lower Manhatten in 2009, before relocating it to a bigger venue in the East Village. During the 10 years he ran Baohaus, Huang also wrote his memoir Fresh Off The Boat, which led to the TV series of the same name, starring Randall Park and Constance Wu. But in 2020, around seven months into the coronavirus pandemic, Huang announced that Baohaus would be no more. At the time, he wrote in an Instagram post: “I opened this restaurant to tell my family’s story through food at a time when no one was giving Asian Americans a chance in TV, film, books or media generally.” Since then, however, things have changed drastically for the diaspora; this year, the celebrated Asian-led cast of Everything Everywhere All At Once clinched seven Oscars, including Best Picture, Best Actor (Michelle Yeoh) and Best Director (Daniel Kwan and Daniel Sheinert). Now, Huang is casting his eye back to Baohaus, but this time he’s bringing it across the pond and into London. His three-month residency at Neighbourhood in Islington – which previously held “ramen junkie” Ivan Orkin’s Ivan Mazemen residency – will dominate this summer with his signature Taiwanese baos, fried chicken and noodle dishes, bringing a bowl of the Big Apple to the Great Smog. I sat down with Huang over a steaming, fragrant bowl of Taiwanese mince pork stew and rice to talk about what Baohaus’ legacy in New York was, its future in London, and what it means to have a vision. How did it feel when you closed Baohaus in NYC? I always loved having Baohaus. I never intended to close it, but the pandemic hit and I went to Taiwan to be safe, but our landlord kept on charging rent in New York. I just didn’t see an end to it. I’ve been wanting to reopen for a while but when I got home, I had to immediately get to work promoting Boogie. It was kind of bittersweet, but I try to think about everything from a more existential perspective. To have owned a restaurant for 10 years in New York while writing a memoir and doing all these shows, and then directing my first film… I just felt an immense sense of accomplishment and I felt like it was really a part of the fabric of downtown New York. So many people had come through those walls and it meant so much to me, so I was just really proud even though it was closing. It forced me to look back on everything and I had a sense of gratitude and pride, and I wasn’t angry at all. I think I was sad that it was closing, but thankful to the universe for the time that I did get. Baohaus left a legacy for Taiwanese food in New York that spread across the rest of the Western world. How does it make you feel? Even when I go back to Taiwan, people will say, ‘Yo, that’s the pork bun kid’. That’s my name back home. I’m very, very grateful that I made a lot of people happy and Taiwanese people were proud of it, and that New Yorkers were proud of it and loved it. But now, starting it back up in London is just par for the course for me. I’ve never lived in one place. Born in DC, grew up in Orlando, made New York my home. I would say I identified with New York more than anywhere else. I got dragged to LA for my work and then now I got dragged out to London to open Baohaus, so this [Neighbourhood] is now the new home base for the next three months. But the idea is to then start to look at brick and mortar spaces in London and hopefully make it more permanent. What makes Bao Haus stand out? There’s a lot of Taiwanese cooking in London now. What really defines my cooking is there is a straight line between my grandma, my mother, and myself. There are very, very small things I do to adapt it up for my taste or modern tastes, but it’s not adding trendy ingredients or smashing things together. For example, this mince pork stew is how my grandma and my mum would make it. The only thing I pay more attention to is knife skills and the exact cut of the pork belly mixed in with the ground meat. It’s the same with the Chairman Bao, it’s exactly like the baos you get in Taiwan except that I red-cook my pork instead of brown braising. So I stay within the Taiwanese pantry, but I really work on the technique. I read that you don’t really like being called a chef. What don’t you like about that chef territory? The thing is, I definitely think cooking is an art, right? Even the guy selling a dollar bowl of rice is just as artistic to me as somebody doing a tasting menu. But I feel like every generation has these chefs whose food always has to be about them. It’s less about culture and community, and more about, ‘Check out my new idea, my new thing’ and none of it ever has staying power. I get disappointed going to a lot of young chef restaurants because they’re working their s*** out and they want you to pay for their food because they feel they’re being creative. Like, ‘Because we were being creative, you should f***ing pay us and buy our food’. And I’m like, well, this just doesn’t taste f***ing good. If you’re going to charge people this, s*** should be good. There’s a lot of ego. A lot of people didn’t set out to be chefs, they say, ‘I was in fashion or I was in music, or I was a director and I busted out and ended up in food’. People see food as a place they can be all artistic and they think they can creative-direct a restaurant, but this s*** is a lot harder than you think. You can have a cool brand and a great vibe, but to keep people coming back for 10 years, your food’s gotta be really good and be a good deal for your customers. Everything is exciting when it’s new, but does it stand the test of time? Do you keep thinking about it the next day? Are you a perfectionist? Here’s an example: chips. We were known for our taro fries in New York. I did taro fries because you can get French fries anywhere, and they go great with our food, but I wanted to do something different. So I would brine the taro, black it and then double fry it, and they were some of the best fries I’ve ever had and people went nuts for them. But it’s much harder to source taro here in London, because I want the whole fresh taro, not frozen. It was proposed that we do French fries, but they were bringing in frozen ones. But I didn’t want anything like that on our menu that isn’t the best version of it. I guarantee you everything on our menu is the best version you can get here in London. No one’s going to touch my bao. I know there’s another place here, BAO. I’m not even going to eat there. I know mine’s better. I will not try it. I will not. So, back to the fries, I said those fries aren’t going on my menu because they’re not the best fries. So now we’re sourcing all kinds of potatoes. Certain restaurants like St John’s only have chips seasonally when the potato is consistent, and I like that. I like when people are like, when it’s good, it’s good, and I will serve it to you then, and when it’s not good, I’m not going to serve it to you. That philosophy needs to be adopted by more. You don’t have to serve everything, you don’t have to do everything. You don’t have to be the most clever. Just be the best version of you and do what you do best. You know, I got a dozen madeleines from St Johns and I smuggled them all the way back to LA. My wife was like, ‘Dude, are these going to be good?’ After my flight and then another day in between, I heated them up and they were phenomenal. I gave some to my dogs – my dogs got to eat St Johns madeleines! They went crazy. You used to host a TV contest show called Snack, where people got random ingredients and had to make something with it. What’s the best thing you made with random ingredients? I invented the Cheeto fried chicken. It happened when I was really high one night. I didn’t have any bread crumbs, so I crushed up Cheetos in a bag, then coated the chicken and fried it. This s*** is crazy. It was a lot of fun but I spent a lot of time on it and then I found the right Cheetos, the right cheese dust, and I think we really perfected the dish. We only offered it once a year on 4/20 at Baohaus, it became a tradition. So if we have a brick and mortar space in London, I would absolutely bring the Cheeto fried chicken bao back only on 4/20. You’ve worn a lot of hats in your lifetime, restaurant owner, chef, author, director, fashion designer. How do you feel about hustle culture? Everything right now is based on the image and identity that you’re selling. Who are my friends? How do I dress? How am I curating my life? What starter pack do I fit into? I get it – I definitely think it’s important to work extremely hard because it’s hard to make money right now. The income inequality gap is insane and my solution to that is to acquire a skill and just refine it. If you have a tangible skill, you’re already ahead of most people in your generation because most people have knowledge and contacts and willingness, but do they have an actual skill? For example, the idea of a creative director is just so funny. What’s the skill? There’s very few creative directors who are skilled and honour the craft, but being a creative director is not just knowing a few really good photographers and good graphic designers and telling them what to do. You’re telling a story, you’re directing the creative. Do you have the vision? It’s not just the mood board, they need to take it seriously. Read More ‘Ramen junkie’ Ivan Orkin on mazemen, MSG and the resilience of the human spirit BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro

An amused Starbucks customer has exposed the uniquely cut sandwich they got at the coffee chain. Thinking she could split the lunch item with her husband, one Redditor asked to have her turkey pesto cut in half – but didn’t expect the outcome she received. On 6 November, Vivian Hargis (u/natasbby) took to the online network to reveal the unforeseen lengthy, half-cut Starbucks sandwich. In the image shared on the platform, Vivian’s sandwich was settled on top of the Starbucks branded bag. The turkey, provolone, and pesto offering was served on a long ciabatta roll. However, rather than being split in two horizontally, the Starbucks attendant had cut the bread vertically, resulting in two ultra thin halves. “Hubby and I wanted to split a sandwich. I asked if it was possible if they could cut it in half. The barista said ‘of course no problem!’... guess I should’ve been more specific,” Vivian’s caption read. Flocks of humoured Reddit users headed straight to Vivian’s comment section, admitting they’d been guilty of cutting sandwiches the uncommon way too. One user said: “One time someone asked for a spinach feta wrap cut in half and my coworker cut it like this and then forgot to give her the other half.” “I love this because it was so much harder for them to cut it like this,” another Redditor wrote. “It’s giving malicious compliance lmfaooooo,” someone else quipped. A curious viewer questioned whether Vivian had asked for her food to be “cut in half” or “cut in two,” noticing the direction printed on the Starbucks ticket which read: “Cut in two.” “We actually got two sandwiches, both cut in half. (He couldn’t decide which he wanted so we split both) and I asked for them to be cut in half. The other one was cut in half like I expected,” Vivian said. “I expect whoever was on food was irritated the barista on (drive thru) told me they would cut them.” “Not going to lie I’ve done this before,” a fellow service worker admitted to which Vivian replied: “We got a good chuckle out of it. Watching him shove half of it down it one bite was quite the picture.” Speaking to Today, Vivian further expressed her amusement, noting how her parents convinced her to post the picture on Reddit. “It was hilarious, we both had a good laugh about it, and my parents thought it was hilarious, too,” Vivian told the outlet. “They were like: ‘Put that on Reddit!’ That’s when I put it on,” she added, referring to her parents’ pleas. The Independent has contacted Vivian and Starbucks for comment. The popular coffee chain recently launched their lauded holiday drinks, reviving fan favourites from years past and re-introducing one drink that hasn’t been around for a while. The Peppermint Mocha, Caramel Brulée Latte, Chestnut Praline Latte, and Iced Sugar Cookie Almondmilk Latte all returned to the Starbucks seasonal menu on 2 November, as well as an Iced Gingerbread Oatmilk Chai – adding a bit of spice to their 2000 original Gingerbread Latte. Read More Fans shocked as resurfaced photo shows Ben Affleck ditching Dunkin’ for Starbucks Starbucks adds new menu item to Holiday drink lineup Martha Stewart reveals how she truly feels about pumpkin spice flavouring Martha Stewart reveals how she truly feels about pumpkin spice flavouring The best foods to forage in November and how to cook them Rachael Ray shares expert cooking advice for Thanksgiving dinner

From New York to London, one of the biggest Fashion Week trends so far has been wearability and tailoring, with wardrobe staples like oversized blazers, boxy shirting, and skirts and pants with asymmetrical waistlines and hemlines making as many waves on the red carpet as the more show-stopping pieces. This was made even more evident in Milan last week. From Sabato De Sarno’s beautifully austere Gucci debut to Prada’s pared-back runway collection that you can see living in your closet for years to come, designers went back to basics for Spring 2024 collections, albeit in the most sophisticated way possible.

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When the weather heats up and you want to cool down, white is the colour of summer. From romantic broderie anglaise to sexy off-the-shoulder, to a frilly mini, white is a win-win with its flattering reflections, aura of freshness – and it’s never a big deal to accessorise. Summer’s answer to what to wear when you want to look your best without having to try too hard, white suits all your holiday mood swings and loves high temperatures, sunshine and blue skies. Here are some of our favourite finds, from girlie to sophisticated… 1. White off-the-shoulder top The off-the-shoulder top isn’t going anywhere this summer, especially when the weather hots up. From Bardot-inspired to peasant style, these pretty cottons have just enough sensual softness to be worn with confidence – and a cute pair of shorts. Threadbare Women’s White Linen Blend Strap Bardot Top, £23.99 The White Company Organic Cotton Off-The-Shoulder Jacquard Top, £89 2. White broderie belted dress While last year’s take on broderie anglaise was all about a boho vibe, this season there’s a sense of sophistication with loop tie-waisted dresses, camp collar and flattering A-line silhouette. Pair with flat tan sandals for the chance to show off your nude pedicure. Damart White Broderie Anglais Dress, £69.99 Jasper Conran Daria Broderie A Line Dress, £320 3. White frill mini It’s sort of impossible to look anything but happy and carefree in a flirty mini dress trimmed with ruffles. And a few fun accessories such as a wide-brim hat or summer straw, large wicker basket and gypsy hoop earrings, will kick up the look a couple of notches. V by Very Frill Detail Woven Mix Mini Dress – White, £26, Very River Island White Broderie Frill Mini Dress, £65 4. White jumpsuit Tailored but soft-shouldered with an effortlessly draped neckline, there’s no mistaking the glamour of a white jumpsuit. With free-flowing wide-leg trousers, this style hero is particularly on trend with a cape sleeve – and all that’s needed is a pair of strappy sandals for summer soirées. River Island White Cape Jumpsuit, £79 Reiss Carmen Halter Neck Linen Blend Jumpsuit, £268 5. White beach skirt Skip the sarong with fashionista’s new must-have staple to transition from beach to bar… and beyond. Ultra-versatile, if you go for a sexy split you can still show off your best bikini while sipping on a sundowner. Otherwise, a tiered maxi looks drop dead gorgeous with a white cotton crop top with long puffy sleeves for a statement look. Ta-da! M&S Collection Textured Maxi Tiered Beach Skirt, £35 Next Crochet Lace Skirt, £34 Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Paternity leave should be paid for six weeks, campaigners tell Government My teenager gets all their news from TikTok – should I worry? How to take care of pets in the heat

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