HIV infections are soaring in the Philippines, with experts blaming online dating, poor sex education and conservative attitudes in the deeply religious country for fuelling...

RICHMOND, Va.--(BUSINESS WIRE)--Aug 31, 2023--

For makeup devotees, the name Danessa Myricks holds power. The makeup artist and founder of her eponymous makeup line has easily reached icon status for those in the know, and after her Yummy Skin Blurring Balm Powder went viral last summer, it seems like her star is only rising further. With multi-use makeup products becoming essentials in our makeup routines, Myricks took note and launched the Groundwork Defining Neutrals Palette in September, creating a one-stop tool to a stellar makeup look.

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Danish pastries are world-famous, but what do you know about the rest of Scandinavian cuisine? With a food philosophy that centres around seasonal produce, perhaps the Scandi approach to cooking is the way forward when considering the environment and the cost-of-living crisis. “It’s very seasonal, lots of vegetables and very clean flavours,” Copenhagen-based chef and food writer Trine Hahnemann says of Danish cuisine. “So salt, pepper, nutmeg; salt, pepper, lemon; salt, pepper, vinegar – it’s not bland at all, we use spices, but we use them one at a time.” Hahnemann, 58, says this emphasis on seasonality helps save money. “It becomes too expensive to buy vegetables that are out of season, that are shipped or whatever,” she explains – but she’s all to aware that the Danish food scene is a bit of a paradox. She mentions produce “that have become everyday things, which people eat every day – like cucumbers, tomatoes and bananas. You can’t convince people there’s also a season for bananas – it’s year round, all the time. They’re the biggest fruit in Denmark”. This doesn’t stop Hahnemann advocating for eating the seasons – which in Denmark means you might be limited to root vegetables and potatoes in the winter. This isn’t necessarily a bad thing, particularly as we’re now coming into summer and there’s a glut of fruit and vegetables available. Summer cabbage, radish, fennel, tomatoes, cucumbers, courgettes, strawberries, tomatoes – they’re all in her shopping basket during this time of year. Hahnemann is a salad fan, and she’s devoted a whole section of her new cookbook, Simply Scandinavian, to them. The chef argues people “don’t take [salads] seriously enough” – and opening a bag from the supermarket won’t quite cut it. “Buy a few vegetables, bake them nicely in the oven with either lemon juice and a little bit of a spice of some kind – it could be garam masala, it could be garlic – then always have a nice dressing. Spend some money on some good oils or good vinegars, because that’s where the flavours are. “Then think about texture… Texture means a lot when we eat.” The moral of the story? “Salads are amazing, because there are no rules – anything can become a salad,” she says. Hahnemann learned traditional Scandinavian cooking from her grandmother, saying: “My favourite dish when I was little that my grandmother would cook for me was meatballs with the cucumber salad.” Her grandma ever explicitly taught her how to make this dish – Hahnemann was instructed to help out, and eventually learned classic Danish recipes through osmosis. “It was much later in my 20s I realised what an amazing gift she’d given me without ever asking if I wanted to be involved – because I was involved, but I was never asked to be part of the cooking. I just saw it all tasted it,” Hahnemann says. Not that feeding Hahnemann was much of a chore: “When I was a child I loved everything. The only thing I didn’t like was a well-done omelette, that was the only thing I couldn’t eat when I was little.” Hahnemann’s grandmother also taught her how to bake, drawing upon the traditional recipes Denmark is famous for. As a child, she practised baking while living on a commune with her parents in the Sixties and Seventies. “There was this idea that children, their creativity should be nurtured, you shouldn’t put limits on things. So I baked all these horrible cakes and the grown-ups would eat them and say, ‘Oh, it’s wonderful Trine’ – and it was nothing like that,” Hahnemann remembers with a laugh. It was only when someone in the commune started giving her tips on beating the butter and sugar before adding the rest of the ingredients that “all of a sudden this world opened up to me about baking”. Hahnemann still uses baking as a tool when she’s “really stressed out”, and has a bakery in Copenhagen putting the spotlight on traditional Scandinavian bakes like cardamom buns and rye bread. She says baking is “the most important thing” about Scandinavian cuisine. “Because of the rye bread, and the whole lunch concept of open sandwiches on the rye bread. The whole breakfast is about bread, then you have all the celebratory baked goods – that you can say we now eat on a more regular basis.” While Hahnemann accepts some “traditions are disappearing, because everybody’s working so much”, she’s keen to keep the spotlight on traditional buns, breads and baking. When she recently taught a baking class, she was “so happy” to have a group of male friends in their 20s sign up, saying: “I think it’s important to keep it alive.” ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27).

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Spring has always been a transformative season for me. As the the weather improves, so, too, does my mood. But there has always been one thing that makes the move from winter much, much worse: my hay fever. Like one in 10 children and one in four adults, according to the Met Office, I have always suffered with hay fever. With that number rising year on year too, it’s likely that if you don’t get symptoms yourself, you’ll know someone who does. For me, the worst symptom has always been unbearably itchy, watery eyes, although the constant sneezing isn’t that much fun either. Other symptoms include itchy mouth, ears and throat, coughing, a blocked nose and many more. For a few years I took prescription strength Loratadine (Clarityn), which worked for a while, up to a point. The symptoms reduced but I was always able to tell when it was a day with high pollen in the air because my eyes would still itch and the sneezes would come and go. If it was the best the doctor could do, then I’d just have to put up with the remaining symptoms, which were reduced. Eventually, Loratadine stopped being as effective. I mentioned it in passing to my GP when I was there for an appointment about something else. “We’ll try something different,” she said. Enter Fenofaxidine. It seems too much to say that Fenofaxide changed my life but, in hay fever terms, it was a total gamechanger. The medication stopped my symptoms instantly. No more sneezing, no more itchy eyes, no more hay fever. Obviously, I’m not a medical professional but it didn’t stop me telling everyone I know with hay fever to speak to their doctor about it. My mum, also a lifelong sufferer, saw the same effects as I did. So when I saw an advert last year for Allevia (a brand name for over-the-counter Fenofaxidine), I knew the potential its declassification could have on hayfever sufferers in the UK. I wasn’t surprised when it sold out after going viral on TikTok last year. One review said: “This actually works. I’m impressed. My eyes are not bulging because they are itching. I feel good, I can enjoy the sun,” she said. Hay fever isn’t life or death, nor should it be treated as such, but for someone whose mood is so dramatically increased by spending time outside it has made quite a big difference to me – the simple pleasure of being able to enjoy the sun. Read More The popular £4 hay fever tablet that ‘cures all symptoms’ Festival checklist 2023: Camping gear, clothing, beauty and more essentials Why do we get hay fever and what are the symptoms?