With the new Windows 11 update, Microsoft is one step closer to a passwordless future.

LOS ANGELES--(BUSINESS WIRE)--Jun 5, 2023--

Imagination trumps obedience when it comes to what the public thinks are important qualities in children, according to new research. But while British attitudes have changed in the past three decades, children being taught good manners at home is still highly rated among the majority of people, the wide-ranging survey found. Some 85% of people in 2022 saw good manners as especially important for children, down only slightly on the 89% who said so in 1990, research by the Policy Institute at King’s College London (KCL) showed. Good manners are still the quality we want to see most, there has been an increasing emphasis on the importance of hard work, and we’re also among the very most likely to value unselfishness Professor Bobby Duffy Obedience is now far less valued, the analysis of the long-running World Values Survey (WVS) found, with just 11% of those asked last year citing it as being an especially important quality for children to be taught, down from a peak of 50% who felt that way in 1998. More people now think qualities including independence and hard work are important things for a child to be taught, with the former up to 53% last year from 43% in 1990, and the latter having risen from 29% to 48%. Around four in 10 (41%) people said determination and perseverance were important, up from 31% three decades earlier, while more than a third (37%) felt imagination was important, up from less than a fifth (18%) in 1990. Tolerance and respect for others are still among the qualities seen as very important, coming just behind good manners at the top of the list, but it is now seen as less important that a child is taught to be unselfish, the research found. More than half (56%) of people thought it was especially important for a child to be taught not to be selfish back in 1990, but that fell to 43% last year. Of the 24 countries surveyed, the UK is among the most likely to value unselfishness in children and among the least likely to value responsibility and obedience, researchers said. More people in Japan, Norway, Sweden and South Korea felt imagination was very important for children to have, while only five countries (Egypt, Philippines, Morocco, Nigeria and Mexico) were above the UK in valuing good manners in children. Professor Bobby Duffy, director of the Policy Institute at KCL, said: “The qualities we’d like to see instilled in our children are important signals of what we value as a society – and the very clear message from these long-term trends is the increased importance of imagination and decline in how much we prize straightforward obedience. “But this doesn’t mean we want a society of self-centred children – good manners are still the quality we want to see most, there has been an increasing emphasis on the importance of hard work, and we’re also among the very most likely to value unselfishness. “Instead, this is likely to reflect a more general shift towards valuing self-expression, while still wanting our children to be positive and productive contributors to society.” The 2022 data comes from a sample of 3,056 adults across the UK interviewed by Ipsos through a mix on face-to-face and online survey methods, but for the analysis of trends over time, data is nationally representative for Great Britain only due to a lack of available trend data from Northern Ireland, and is based on surveys of 1,000 or more adults. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 7 ways you could be damaging your eye health without even realising Celebrities mingle with royals at glam Vogue World party in London Sienna Miller bares baby bump at celebrity and royal-studded Vogue event

We seem to be drowning in excess more than ever: too much content, too many TikTok trends, too many things. For beauty in particular, it’s become apparent that the age of indulgence (likely sparked by the early stages of YouTube hauls) may be quietly sunsetting itself.

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Max Verstappen was loudly booed on the podium after his victory at the US Grand Prix on Sunday. The 2023 world champion started sixth on the grid but after eventually passing leader Lando Norris halfway through the race, Verstappen held off a late challenge from 2021 nemesis Lewis Hamilton to claim his 50th Formula 1 win. Yet as he walked out onto the top step of the podium, the Dutchman was booed by sections of the fanbase in Austin. There were also chants from spectators – who by this point had made their way onto the main straight as is custom post-race – during the Dutch national anthem which followed. Verstappen has faced booing before, most notably at Silverstone last year, and was clearly not a fan favourite at the Circuit of the Americas, especially compared to the likes of Hamilton and Norris. Verstappen claimed his 15th win of the season but unlike many Sunday cruises this year, he was made to work. The Red Bull driver was also complaining of brake issues throughout the 56-lap race and not for the first time this year, he was involved in numerous frosty exchanges with his race engineer Gianpiero Lambiase. Verstappen admitted after the race that Hamilton’s Mercedes team “could have won today if they’d done a better strategy” but was nonetheless satisfied with the victory. Read More Max Verstappen defies Lewis Hamilton to edge United States Grand Prix victory F1 United States Grand Prix LIVE: Race updates and results in Austin Max Verstappen holds off Lewis Hamilton challenge to win US sprint race

Match Group, the parent company of dating apps like Tinder, Hinge, Match, and others, announced

CLEVELAND--(BUSINESS WIRE)--Jun 18, 2023--

Television enthusiasts tend to rail against the motion-smoothing feature included in many TVs. I know,

Designers Miuccia Prada and Raf Simons achieved an unbearable lightness in a series of translucent chiffon dresses that gently cosseted the form, trailed by wispy strands of chiffon

Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. There is a family scene I would love to engrave into my memory that involves my father, myself and my son, all making prawn wontons in one kitchen. Prawn wontons are so simple, like all good dishes, and they have a really special place in my heart. I have very fond memories of making them with my father, who is from Hong Kong, when I was growing up and it is my favourite dish. Now, it’s my five-year-old son’s favourite dish as well and he’s the same age I was when I first started making prawn wontons with my father, so it makes me excited to share the dish with him. When my son was younger, his Ye Ye (grandfather) would bring homemade wontons whenever he came over to my house in Peckham. But just recently, we were over at my parents’ home, and he made his first wonton. We were all very proud! It’s so nice because it’s a dish that has run right through my family, it was brought and championed here by my dad. He moved here in 1975 and has the classic first-generation immigrant story. He worked three jobs, moved around a lot, saved money and opened his first restaurant in 1985, 10 years after arriving in England. He finally retired in 2017, but he couldn’t get away from my restaurants. I opened my own establishment, Mr Bao in Peckham in 2016, and then Daddy Bao in my father’s honour. Even now when he comes around to visit, I make him talk more about restaurants. I think he enjoys it, though, and it reminds him of home. That’s really important now because ever since the 2019-2020 mass protests in Hong Kong, the country is a sad place at the moment if you’re from there. But it’s still an amazing place. My favourite part about making wontons from scratch was always the time spent with my dad. The chit chat between us, me kneeling on a stool and him standing at the counter. My hands were not as dextrous at that age and I certainly wasn’t practised, but he would be there to help show the right way to make the little parcels and finish them up for me. The bonding moment is what I cherish the most. Mum is English and she got involved too, she is actually amazing at it. Prawn wontons are also part of Christmas time for my family. Our big tradition is to have a massive steamboat on Boxing Day, which most people of Chinese descent will be familiar with. It usually involves a big, steaming pot of soup on a constant boil, and everyone sits around the table cooking fresh, raw ingredients in it and eating as they go. Prawn wontons are a big, big part of that meal for us, especially now that we have a couple of young kids running around at Christmas time, they really love it. The thing I remember most about making wontons with Dad is the filling. He has his own method for making the prawn mince that goes inside the parcels. He gets his prawns and chops them up, mixes them with any additional ingredients like garlic, and then he would make me pick up a handful of the mixture and throw it back down onto the chopping board, pick it up and throw it back down. It somehow aerates the mince and softens it, and makes it stickier so there aren’t big chunks of prawns floating around. I haven’t really adapted Dad’s recipe for myself, aside from the type of dipping sauce I like to have with them. We keep it very traditional. Oh, I suppose I do have a slight modification, actually. I like to mix gambas (white) prawns from the southwest coast of Spain with North Atlantic shrimps, which are tiny, tiny little crustaceans the size of your nail. They have got a really good flavour. I like to chop those up into the mince with the bigger prawns, add a bit of salt and white pepper, stir it through and then do the throwing method as my dad does. We usually make our own wonton skins. In a pinch, we’ll use shop-bought ones, but when we know we’ve got time we’ll make our own. At the moment, Dad makes handmade dumplings with my sister for her business so they have a dumpling skins machine – but we used to make them by hand, old-school style. He would roll them out because he could get the thickness of the skins right. It wasn’t possible when I was young as I had no idea and was clumsy! They have to be thin, but not so thin that they break or the wontons will open up in the water. It’s something I haven’t managed to master, but there’s still time. Some places don’t even use the regular wonton skins, and they are still amazing. One of my favourite restaurants ever was in Hong Kong – it has closed down now – but it was a hole-in-the-wall type of place that served two types of wontons: classic wontons or fish skin wontons. That was their entire menu. They used fish skins instead of pastry skins to wrap their wontons, and they were something like £1.20 for a bowl at the time. It was definitely the best meal I had with Mum, Dad and my sisters in Hong Kong. The wontons get boiled for two minutes. You can make a wonton soup with a base stock, using ginger, spring onions, salt, pork bones. Boil that down and skim off the top. Or, you can dip the wontons into a chili garlic sauce, which is how my dad likes – although another way I differ from Dad is that I like to add black vinegar to the sauce of soy sauce, garlic and chili, to add an extra layer of acid. You can also eat them as they are, they are completely delicious. My stomach is rumbling as I think about them. As my son gets older, it will be really nice to be able to make wontons altogether, the three generations of us at the kitchen island, chatting away. That’s what I’d like my son to take away from those sessions, the memory of doing it with his Ye Ye and me. I’d also like him to, in time, be able to link quality to food and what you’re putting in your body. I want him to understand that even though it’s so easy to go to the shop and buy something, everything starts out as a living thing. A prawn is an animal and a chive is a real plant grown in the soil. You don’t have to make it yourself and you should go to restaurants to support them, but when you do go, you’ll have a better appreciation for it. Frank Yeung is the chef-owner of Mr Bao and Daddy Bao in London. Read More The dish that defines me: Alex Outhwaite’s Vietnamese bun cha The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup In Horto: Hearty, outdoorsy fare in a secret London Bridge garden Five dinner ideas from around the world to try this week Hi Barbie! Nine cocktails inspired by the doll’s most iconic outfits