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Billy Porter has re-addressed the criticism he made about Harry Styles becoming US Vogue’s first-ever solo male cover star in 2019. At the time, the former One Direction singer appeared on the cover of the fashion magazine wearing a Gucci dress. Porter, who is best known for starring in the hit TV series Pose, said in an interview The Sunday Times in 2020 that he had several issues with Vogue’s decision to feature Styles, with the actor claiming that all the singer had to do to break barriers was “be white and straight”. “I was the first one doing it and now everybody is doing it,” he said. “I’m not dragging Harry Styles, but... He doesn’t care, he’s just doing it because it’s the thing to do. This is politics for me. This is my life. “I had to fight my entire life to get to the place where I could wear a dress to the Oscars,” Porter added. “All [Styles] has to do is be white and straight.” Porter is known for championing gender-neutral fashion. He wore an iconic tuxedo dress, custom-made by designer Christian Siriano, at the 2019 Oscars. At the Met Gala that same year, he wore a Cleopatra-inspired golden catsuit with wings, and arrived at the event in a golden litter carried by six shirtless men. “Watermelon Sugar” singer Styles frequently performs in gender-neutral clothing, and told US Vogue in his cover story: “Clothes are there to have fun with and experiment with and play with. What’s really exciting is that all of these lines are just kind of crumbling away. There’s so much joy to be had in playing with clothes.” “I’ve never really thought too much about what it means – it just becomes this extended part of creating something,” he added. After making his initial comments, Porter issued an apology to Styles live on The Late Show with Stephen Colbert, telling the camera: “Harry Styles, I apologise to you for having your name in my mouth. “It’s not about you. The conversation is not about you.” Porter went on to explain that the conversation is “deeper,” as it is actually about “the systems of oppression and erasure of people of colour, who contribute to the culture”. After acknowledging that there is a lot to “unpack” regarding the topic, Porter noted that he is willing to do so as long as it is without the interference of “the cancel culture of the internet”. “I’m willing to unpack it, sans the dragging and cancel culture of the internet, because I do not now, nor will ever, adjudicate my life or humanity in sound bites on social media,” he said. “So when you’re ready to have the real conversation, call a b****. OK? I’m ready to have it!” In a new interview with The Telegraph, published on Friday (11 August 2023), Porter explained how he would have better approached Anna Wintour back in 2019. Months before the Harry Styles Vogue cover was revealed, Porter had participated in a Q&A with Anna Wintour in front of Condé Nast staff. “That b**** said to me at the end, ‘How can we do better?’ And I was so taken off guard that I didn’t say what I should have said.” Now, looking back, Porter reflected on what he wished he had said: “Use your power as Vogue to uplift the voices of the leaders of this de-gendering of fashion movement.” However, as Porter reflected: “Six months later, Harry Styles is the first man on the cover.” “It’s not Harry Styles’s fault that he happens to be white and cute and straight and fit into the infrastructure that way … I call out the gatekeepers,” he said. Porter now doesn’t claim to be “the first” to push against gender stereotypes in fashion. “I know David Bowie existed, I know Sylvester existed,” he told the publication. Porter added that Styles is “white and he’s straight”, which explains why “he’s on the cover”. “Non-binary blah blah blah blah. No. It doesn’t feel good to me. You’re using my community – or your people are using my community – to elevate you. You haven’t had to sacrifice anything,” he said. Porter is best known for starring in the hit TV series Pose, for which he was nominated for three Golden Globe Awards and won the 2019 Primetime Emmy Award for Outstanding Lead Actor in a Drama Series. He became the first gay Black man to be nominated and win in any lead acting category at the Primetime Emmys. Read More What I gained (and lost) by walking 10,000 steps each day for 5 months Pink fan who went into labour during concert names newborn son after pop star Woman behind viral ‘not real’ plane tirade says her life has been ‘blown up’ Billy Porter says he is ‘back on the market’ after filing for divorce Supermodels including Naomi Campbell recreate iconic Vogue cover from 1990 Will the gendered separation in clothing ever cease to exist?

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When it comes to our favorite acts of sexual intimacy, receiving oral sex ranks right there at the top. I mean, how could it not? There’s something wildly fantastic about the feel of a tongue that’s in a league of its own. Despite it being a perennial fav, many women need manual stimulation as well as oral sex in order to reach climax, and it can take up to twenty minutes to get there. Then, of course, there’s the whole issue of needing someone else in the bedroom with you to experience the bliss that is oral. There are a number of sex toys that attempt to replicate the sensation, but it’s understandably difficult to mimic the sensations of a truly talented tongue. Fortunately, there’s Lelo’s oral sex toy, Ora 3, which not only promises to get pretty darn close to the real deal, it also offers stamina that would outstrip most of us mere mortals.

No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).

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