Ancient Mayan culture referred to the Orion Nebula as the cosmic fire of creation. Contemporary

Our biggest tip when it comes to picking out the perfect Father’s Day gift — which is no simple feat, might we add — is to think beyond a “best dad ever” mug or gift cards. If you take your dad’s everyday habits and lifestyle into consideration, your purchase will not only make practical sense, he will think of you every time he uses it, too. Bonus points if it’s something he won’t think to buy for himself — and maybe because he’ll forget he needs it until he gets that Southwest notification that it’s time to check in for his flight. For that reason, travel accessories get our top vote as a thoughtful gift idea that fathers will get a lot of mileage out of, especially if your dad is someone who is always on the move.

The amount of money bet on National Football League player Travis Kelce via DraftKings Inc. more than doubled

If you're having problems with Twitter Saturday, you're far from alone. At 10:17 a.m. ET,

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A steakhouse has unveiled its new vegan-friendly menu item: a filet mignon worth $69. Charley’s Steak House, a fine-dining steakhouse restaurant based in Florida, recently introduced its wood-fired plant-based steak filet. According to Fast Company, the steakhouse is the first in the US to sell a vegan steak. While the filet looks and feels like real beef, it is actually made using fermented soy and wheat, beet juice, coconut oil, fortified iron, and B1. The six-ounce vegan steak was made possible by the food startup, Chunk Foods. On the Charley’s Steak House menu, the item is labelled as the “F U Filet Mignon - Freaking Unbelievable Plant-Based by Chunk,” right next to its hefty price tag of $69. Seth Miller, the chief operating officer of Charley’s parent company, Talk of the Town, told Insider: “It’s not an inexpensive product. To deliver the quality that we want, it’s going to be an added expense to our guests.” One of the biggest challenges to creating the plant-based steak, according to Fast Company, was “mimicking the texture, colour, and taste of traditional meat”. However, plant-based food companies like Beyond Meat and Impossible Foods have successfully managed to dominate the vegan food industry with their ground beef substitutes. Now, both companies have also joined in on the vegan steak craze. In October, Beyond Meat introduced its vegan steak tips, with 21 grams of protein per serving starting at $7.99. That same month, Impossible Foods announced it was launching a plant-based version of filet mignon. Despite the growing demand for vegan-friendly menu options, one celebrity chef has “banned” vegans from his restaurant for “mental health reasons”. In June, celebrity chef John Mountain revealed on the Facebook page for his restaurant, Fyre, that the establishment would no longer be catering to vegan diners after he received a negative review from a customer criticising the lack of plant-based options. “Sadly all vegans are now banned from Fyre (for mental health reasons),” the post on the restaurant’s Facebook read. “We thank you for your understanding. Xx.” The post also included the caption: “Yep. I’m done,” and the hashtags #vegan, #not, #pleasegoelsewhere, #veganfreezone, and #nomorevegans. The restaurant reportedly addressed the customer’s complaint in a response of its own, in which it noted that it tried to “accommodate everyone” before encouraging them to “feel free to share your sh**ty experience”. “Thanks for your negative review… please feel free to share your sh***y experience and I look forward to not seeing you again. How very childish. You and all your vegan mates can all go and enjoy your dishes in another venue, you are now banned,” the restaurant replied. Meanwhile, a vegan family sparked backlash after they sent a letter to their neighbours asking them to close their windows when cooking meat. In a handwritten letter, a family member complained that the smell of meat wafting from their neighbour’s home was making the plant-based family “sick and upset”. “Hello neighbour, could you please shut your side window when cooking please? My family are vegan (we eat only plant based foods) and the smell of the meat you cook makes us feel sick and upset,” the letter read. However, many people criticised the vegan family’s “entitled” request for their neighbours to shut their windows when cooking meat. “I would fire up the smoker and do a 12-hour brisket, with a sausage sizzle for lunch thrown in,” one person said. “Entitled much?” “Jesus, what is the world coming to when you can’t cook a steak in your own kitchen,” another commented. “None of their business what you cook,” said someone else. “Complain about what they cook and see how that goes.” The Independent has contacted Charley’s Steak House and Chunk Foods for comment. Read More Taco Bell sued for false advertising over Crunchwraps and Mexican pizzas Eating meat creates four times more greenhouse gases than being vegan, landmark study finds Woman goes viral for cooking ‘perpetual stew’ for 40 days straight Subway contest offers winner free sandwiches for life. But there’s a caveat London chef apologises after criticism for all-white, all-male kitchen team How to make West African brasied beef shorts in peanut and coconut milk

Vacationers are turning their eyes toward Norway, Denmark and Sweden, as a heat wave encompassing southern Europe embodies

If Quordle is a little too challenging today, you've come to the right place for

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. As a teenager growing up in Hungary, the summer school holidays were usually spent at home because my parents were still working. They would leave us a list of house chores we needed to do before they left for work in the morning, and it included cooking our own meals, so I learned at an early age that I really enjoy cooking. I love cooking traditional Hungarian food, but I was also keen to experiment with other recipes and there was one day when I was looking for something to cook for that evening, just anything. My friends and I would go to the local library regularly, and on this day, I went and found an old cookbook in the food section. It looked about a hundred years old, it was falling apart, some pages were missing and others were stuck together. But I browsed through it and found a cake recipe involving plums soaked in rum that I thought sounded delicious. The recipe was incomplete because of the state of the book, but I wrote it down in my notebook anyway because it sounded good and I really wanted to try it. I resolved to make it for our dessert that evening. I went to the supermarket and went to search for all the ingredients for the cake. What I wasn’t expecting at the time was how expensive they would be – thinking back now, it makes sense that rum, plums and vanilla would not come cheap, but I was young and didn’t really know the price of things like that. It turned out to be quite an expensive shop, particularly for a 16-year-old using her own pocket money, but I didn’t mind too much as I was convinced it would be great! I got home and started getting ready to cook. It was around this time that I realised just how incomplete the recipe was. It confused me – for example, it seemed to call for just milk and eggs in the batter, there was no flour. But I pressed on and told myself that the recipe writers surely knew what they were doing. I mixed everything in a bowl and it was very, very liquidy, almost like water, which worried me. I poured the batter into a pan and into the oven it went. Now, the recipe said it would only take 20 minutes to cook. But as much as I wanted to trust the recipe, this part made me doubtful because of how liquid the batter was. So I waited and waited, but it remained stubbornly liquid. I wasn’t even sure if it would be edible. After an hour and a half of waiting, I used the toothpick method to see if it was cooked. I inserted the toothpick into the middle of the cake and when I removed it, it was sticky but no batter was left on it, so it looked like it might be OK to take it out. By this time, I had used so much electricity and energy that I was anxious to get it out of the oven. I took it out and left it on the kitchen counter to cool down. I told myself: “Maybe it will be solid by the time I come back.” It did smell amazing because of the vanilla and rum and plums, almost like Christmas cake that filled the house. But to be honest, I had a bad feeling about it. It looked horrendous, the most disgusting-looking cake I had ever seen. At least it looked solid, so I thought OK, that seems fine-ish. After a while, I figured it had cooled down enough so I tried to get it out of the tin. I had used a cake tin that you push up from the bottom to release the cake. While I was pushing the bottom, I don’t know what happened, but the cake slipped and the whole thing just fell onto its face on the floor. I remember standing there for a moment and thinking, I just spent a bloody fortune on this cake and it’s fallen in the dirt on the floor. I rushed to my room in tears, I just couldn’t deal with it. I was so sad. My 18-year-old brother had been in his room the whole time and heard me slamming my door. He must have wondered what happened because I heard him come out of his room and go downstairs to the kitchen. I stayed in my room for a little while feeling sorry for myself, before pulling myself together and heading back out to go and clean up the mess I made. I went down the stairs and I kid you not, saw the funniest scene before my eyes. My brother was on his knees in the kitchen, literally eating the cake from off the floor. I said: “What the hell are you doing?” He told me it smelled and tasted amazing, he couldn’t resist. It reminded me of the Friends episode “The One with All The Cheesecakes”, because there is a scene where Rachel and Chandler are eating cheesecake off the floor in their hallway. It was hilarious that it was happening to me in real life. I didn’t join my brother on the floor, but I did try a little bit of the cake once we picked it up from the floor. It was really tasty even though it wasn’t quite done, but it wasn’t the total failure I thought it was going to be. He offered to get me more eggs so I could try and recreate it again. The next time I made it, I made some adjustments and it turned out bloody amazing. Now, after a lot of experimenting and tweaking the original recipe, I’ve kind of mastered it. It is still expensive to make, so I decided I would only make it for celebrations and for Christmas. I even entered my recipe in an online competition. One of the prizes was a Jamie Oliver cookbook and my dad absolutely adored him. I enlisted his help to submit my entry because I didn’t have a laptop at the time, and it turned out to be a fun thing for us to do together. Some time later, I checked my email and found out I won the competition! Both Dad and I were stunned because I was worried my recipe was too complicated and nobody would want to make it. When we received the book prize, Dad was definitely more pleased than I was. It was a great thing for both of us to do. I genuinely believe that making this cake taught me the power of not giving up. That lesson has followed me throughout my life ever since. I am now an archaeologist living in Glasgow, but it hasn’t been an easy journey. I have had to persist with things even if they don’t go according to plan and keep motivating myself to get here. I think this random cake I picked out of an old book in a library has helped shape my attitude towards life. I’m also really glad my brother ate it off the floor because if he hadn’t, I would never have learned those lessons and maybe, I would be in a very different place today. Evelin Eros is a Hungarian archaeologist living in Glasgow. She makes her rum cake every Christmas and for other special occasions. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon The dish that defines me: Frank Yeung’s prawn wontons The dish that defines me: Alex Outhwaite’s Vietnamese bun cha ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’

After getting engaged in November 2019, I knew two things were true: I was going to marry the love of my life, and finding a wedding outfit was going to be a daunting task. I’m what I like to call a leather jacket lesbian; I identify as a genderqueer androgynous woman (she/her), and I feel most like myself with a face full of colorful makeup and an outfit that gives step-on-you vibes (see: combat boots and mesh).

Naomi Campbell announced the birth of her second child on Thursday, June 29, following a private pregnancy

Max Verstappen said he was fortunate to avoid a high-speed shunt with Sergio Perez after accusing his Red Bull team-mate of forcing him off the road in Saturday’s sprint race at the Austrian Grand Prix. Verstappen survived the early drama to win a chaotic 24-lap dash in damp conditions at Red Bull’s home race in Spielberg and extend his championship lead from 69 points to 70. But despite racking up yet another victory on his probable gallop to a hat-trick of world championships, Verstappen expressed his disappointment with the conduct of Perez in the other Red Bull. “The exit of Turn 1 was not really nice,” said Verstappen on his way back to the pits after he crossed the finish line 21 seconds clear of the Mexican. “That could have been a big shunt so we need to have a chat about that because it was not OK.” Verstappen was referencing the flashpoint between the Red Bull drivers which arrived after only a few hundred metres. The Dutchman started from pole position, but he was unable to prevent a fast-starting Perez from muscling his way past on the run to the opening right hander. That could have been a big shunt so we need to have a chat about that because it was not OK. Max Verstappen Perez took the lead, but the Mexican then ran wide on the exit of the first bend allowing Verstappen the opportunity of a slingshot back past. Verstappen drew alongside his team-mate, but he ran out of room, briefly dropping two wheels on the grass. “He pushed me off, man,” yelled Verstappen over the radio. “What the f***.” However, on the long drag to the third bend, Verstappen managed to maintain enough momentum to launch an aggressive move down the inside of Perez. Verstappen, late on the brakes, ran deep into the right-hander, but he managed to make the move stick. And this time, it was Perez who felt aggrieved. “What is wrong with Max, man?” he said. As Verstappen raced off into the distance, Perez then lost out to Nico Hulkenberg before eventually finding a way past the Haas driver. The inquest started immediately after the flag dropped with Perez going over to Verstappen, while the world champion still had his crash helmet on. The debrief continued into the weighing room as the team-mates spoke for a couple of minutes before revealing their verdicts. “Max was angry that I went into Turn 2 but I did not see him,” said Perez. “I had a very bad Turn 1 so I tried to protect [the lead] and once I realised he was there, I opened up the door and gave him the place back. It is all fine. We just spoke about it. The visibility was very bad out there.” Verstappen was up next. “It was a hairy moment out of Turn 1,” he said. “When you get forced on to the grass it is very slippery but I managed to keep my car under control.” Moments later, Verstappen headed to the official press conference for the top three finishers. Sitting alongside Perez, he moved to downplay the row. “It might have compromised the result but it didn’t,” said Verstappen. “We don’t need to make this a big story. “This is what happens sometimes. We talk about it. We clear it. And it is fine. That is how human beings work. Question, answer, solve it, done. You don’t need to write a whole article about it, I hope.” Behind Verstappen and Perez, Carlos Sainz took third for Ferrari, while George Russell and Lewis Hamilton finished eighth and 10th for Mercedes. Lando Norris started third and ended a disappointing ninth. Hamilton fought back from 18th on the grid after he had three qualifying laps deleted for exceeding track limits. Russell started 15th but managed to make up seven places and take the final point after his roll of the dice to move to slick tyres – the first driver to do so – with nine laps to run paid off. Saturday’s result has no bearing on Sunday’s 71-lap Grand Prix, with Verstappen on pole as he bids to land his seventh victory from the nine rounds so far. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Hamilton to start sprint race from 18th at Austrian Grand Prix Made us look like amateurs – Max Verstappen hits out over raft of deleted laps Lewis Hamilton calls for change, claiming new rule would ensure a ‘real race’