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Sam Brinton, the former Department of Energy official who was accused of stealing a Tanzanian fashion designer’s dresses from her airport luggage, has been arrested as a “fugitive from justice” by Maryland police. Brinton was reportedly taken into custody in Rockville, Maryland by police on Wednesday, according to police records. The specific reason for Brinton’s arrest was not immediately available. They previously oversaw nuclear waste policy at the DOE’s Office of Nuclear Energy, but more recently has been battling charges related to luggage theft in both Nevada and Minnesota. Brinton was charged in October for allegedly stealing a traveler’s bags worth a total of $2,325 from the Minneapolis-St Paul Airport on 16 September. They were charged again in early December by Las Vegas prosecutors with grand larceny of an item with a value between $1,200 and $5,000.

Hong Kong will impose import curbs on seafood to seaweed from parts of Japan in response to a

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Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine

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A bunk bed for £10, or a double bed for £100? If you’re planning to travel again soon, you might be wondering where your money is best spent – on the most comfortable accommodation or out and about at your destination. Here are the pros and cons on each side of travel’s most hotly-contested dichotomy: should you stay in a hostel or a hotel? The argument for a hostel It goes without saying that if you can afford to stay in a 200th floor penthouse suite in Monaco with on-tap Bollinger, an infinity pool and an antique four poster that once belonged to Grace Kelly, the average backpacker’s hostel will probably struggle to meet your expectations. But assuming Jeff Bezos isn’t a distant cousin, the average two or three star hotel is not only much pricier than most hostels, it often also serves up a far less satisfying experience. Hotels will inflate their costs for things that don’t directly affect your stay: an extra tenner for having lots of lifts, an extra £20 for the ornate-looking columns in the lobby, and who knows how much for the nice-but-superfluous chocolate on the pillow. Hostels, by comparison, sell themselves on things that overtly impact your trip. Even high-end outlets rarely stray into hotel price ranges, and your minimal buck gets direct bang with bed, board and sometimes breakfast. A holiday is only as good as who you go with, and most hostels will happily play matchmaker with central social areas, affordable alcohol on demand, and organised activities like pub crawls and sightseeing. Hostels expect you to spend your days out and about, so location and transport are often a big part of the branding, while proprietors often pride themselves on local tips that go beyond the guidebook. Hostels know their purpose is to help you enjoy the place that you’re in – not try and compete with it. You could spend your day standing around awkwardly while room service changes your one-night-old bedsheets, or you could get to know the couple from your dorm over a game of ping-pong, before heading off to a local bar. The pros of a hotel There is a reason hostels are predominantly the preserve of the young, and it isn’t just to do with money. A lot of gap year travellers don’t need to escape from the laundry, an overflowing office inbox, and doing their tax returns, because for one reason or another they simply aren’t at that stage of life. At hotels, meanwhile, menial tasks are done for you – the bed is made, the floor is cleared, the toiletries are provided – and for a break from your daily reality, taking care of the domestics is pretty much essential. Hotels also offer up that rare quality: privacy. Room service means you needn’t even brave the restaurant, and you can exist with your people, on your terms. Just try going for a romantic break in 10 person dorm; your trip will have limits. As for those 10 people, if even one of them listens to loud music with no headphones, leaves their foul-smelling sandals by your bed, or is “not a racist but…”, they can single-handedly ruin your trip. Foreign fraternising can go one of two ways, and the more people you’re cooped up with, the more likely you are to find a wrong ‘un. (Also, we hope you like being tired if you’re staying in a hostel; a lot of guests keep ungodly hours). And if you do want to step it up a gear and go all-inclusive, all power to you. You don’t have to fly all the way to Mexico to languish by a swimming pool, but it sure does help with the weather. Hotels make things easier and that’s what holidays are supposed to be all about. Read More Best UK hotels 2022 Best luxury hotels in Scotland for 2022 Family-friendly hotels in the UK for style, location and value 8 of the best dog-friendly hotels in Scotland for countryside walks 8 of the best dog-friendly hotels in Wales for walking adventures 7 of the best hotels on the Amalfi Coast for views and luxury

ADHD awareness is on the rise – yet it can still sometimes be tricky for parents and carers to know whether their child is affected or not. It’s estimated that 5 per cent of children in the UK have ADHD, according to the charity ADHD UK. And while the condition has previously been stereotypically associated with ‘disruptive’ and ‘naughty’ behaviour, particularly in young boys, it is now understood to be far more complex and nuanced than that. “Attention deficit hyperactivity disorder, or ADHD, is a neurodevelopmental condition that impacts someone’s attention, their levels of hyperactivity and impulsivity,” explains Dr Seb Thompson, consultant clinical psychologist at Cygnet Health Care. “Typically when someone has ADHD, they tend to struggle with their attention, with hyperactivity and with impulsivity – although it is possible to just struggle with symptoms from one of those,” Thompson adds. Of course, no child has ‘perfect’ concentration all the time, and many kids can have impulsive moments or bouts of being a bit hyperactive. So, how do you know if they’re actually showing signs of ADHD? To mark October’s ADHD Awareness Month, we talked to some experts… ADHD does not always look the same There are some common patterns that crop up with ADHD, however it can also affect individuals very differently. So, if another child has similar behavioural traits to yours and has had a diagnosis, that does not necessarily mean your child has ADHD too. At the same time, children could have very different behavioural traits, yet both have ADHD. “Every child with ADHD will probably struggle with a unique set of difficulties,” explains Georgia Chronaki, senior lecturer in developmental neuroscience at University of Central Lancashire. “[For example] One child might struggle with paying attention in class, another may struggle with managing their emotions.” They find being still and quiet really hard It may be a stereotype, but uncontrollable fidgeting could be an indicator of possible ADHD. Thompson explains: “The hyperactivity and impulsivity difficulties associated with ADHD could include being unable to sit still without fidgeting, excessive restlessness, finding the quiet to be uncomfortable, difficulty engaging in tasks quietly, difficulties in turn-taking, impulsively saying or doing things without thinking through consequences, as well as a tendency not to consider the risks of behaviour.”Your child is often forgetful and loses things easilyThompson says if they are “frequently misplacing or losing items, being easily distracted, appearing to be daydreaming, and having difficulties remembering to do tasks and difficulties following through with instructions”, it may be linked with ADHD. You can tell your child is struggling If your child seems to be finding things a struggle, this could be a big indicator. “Imagine really wanting to pay attention to a conversation that is happening but your brain is not letting you,” says Thompson. “Imagine really wanting to focus on your homework, but your brain is not letting you. Imagine really wanting to sit and watch a TV programme, or sit and eat a meal, or sit and relax and your brain is not letting you. “The world can be a very frustrating place for young people with ADHD, particularly if they do not understand why their brain works in the way it does.” They seem down or depressed Thompson adds that kids with ADHD “can often suffer with low self-esteem, depression and anxiety”. He explains: “Young people who get frustrated by their difficulties may stop trying at school, or lose interest in their hobbies because they can’t sustain the attention to take part.” Seeking advice If any of these things are impacting your child’s wellbeing and making things seem hard for them, or if you are concerned they may have ADHD, then it may be worth seeking professional support. Diagnoses are typically given by specialist ADHD assessment teams, and referrals tend to be made via schools or Child and Adolescent Mental Health Services (CAMHS). Read More ‘I think it’s wise if you pipe down’: Man inundated with criticism after judging mum on her phone Sleepy tea, counting backwards and dense earplugs: Inside the lives of insomniacs ‘I like listening to humans talk’: Meet the podcast fans who can’t stand silence Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Great news for the 20- and 30-something teenage girls out there: Your GUTS listening experience is about to get even more cathartic. Olivia Rodrigo —everyone’s favorite Gen-Z singer/songwriter — has launched a set of wireless headphones in collaboration with Sony that’s specifically tuned for SOUR and GUTS, her critically acclaimed debut and sophomore albums. You can now jam out to the likes of “Driver’s Licence” and “All-American Bitch” in the way the star always intended.

Former U.S. President Donald Trump has been indicted yet again, marking the third set of

Hailey Bieber has addressed the ongoing chatter about her and husband Justin Bieber’s extremely different styles. The model, 26, spoke candidly about her and her partner’s clothing choices in the public eye during an interview with GQ Hype, published on 24 October. Her remarks came as their looks have continued to make headlines, since Justin has often opted for sweatpants and a sweatshirt while Hailey typically chooses more glamorous looks. Speaking to GQ Hype, Hailey said that she found humour in how fans react to their very different outfits, while noting that Justin is usually the one dressed before her when they go out. “It’s so funny because I see so many people talk about this,” she said. “He may want to wear baggy sweats to dinner, and I might want to wear a tiny little dress just because that’s how I’m feeling.” The Rhode Beauty founder specified that she and Justin – who’ve been married since 2018 – aren’t concerned about having coordinating outfits. “We can’t sit there and be like: ‘So I’m going to wear this and you’re going to wear this,’” she added. In August, fans were quick to poke fun at the pair when Hailey wore a glamorous red dress and Justin wore a pair of casual sweat shorts to a Rhode Beauty event in New York City. At the time, they celebrated the launch of Rhode’s strawberry glaze lip treatment at a Krispy Kreme, with the model wearing a mini-dress and matching heels, which she paired with strawberry-shaped earrings and a necklace with a large, silver “B” hanging from the chain. She also had her hair up in her signature, slicked-back bun. @katebartlett and they both serve every single outfit ?????? ♬ original sound - kate bartlett Meanwhile, her husband opted for a much more casual look: A grey sweatshirt and matching sweat shorts, which he wore with a pink cap and pair of yellow crocs. On social media, many fans poked fun at the couple’s opposite styles, with influencer Kate Bartlett claiming on TikTok that “nine times out of 10, [Hailey and Justin] are never dressed for the same event”. In the comments of her video, one fan quipped: “It’s giving he came to pick her up but she made him come in and say hi,” while another added: “I feel like he accidentally showed up.” During the interview with GQ Hype, Hailey’s longtime friend, Kelia Moniz, expressed how she took issue with the viral commentary about her pals’ outfits during the Rhode Beauty event in August. “It’s like, it wasn’t Justin’s day. It was Hailey’s day,” she said. “He’s there to support his wife, period. But also, he still looks cool, so you can’t hate the guy.” Read More Hailey Bieber responds to ‘disheartening’ pregnancy rumours Fans praise Justin Bieber for custom-made artwork for wife Hailey Britney Spears tells story behind matching double-denim moment with Justin Timberlake Britney Spears tells story behind matching double-denim moment with Justin Timberlake How to do Halloween make up and still take care of your skin The story behind Princess Diana’s Philadelphia Eagles jacket