A 200-strong flock of seagulls around the lagoon-side runway at Venice Marco Polo Airport caused flights to be canceled for two hours on Friday. Flights were diverted to other airports in northern Italy, while a falconer was called to disperse the birds.

Inditex SA, which owns the Zara clothing chain, is considering setting up a vehicle to invest in startups

A woman who has two vaginas has opened up about what she uses each one for. Evelyn Miller discovered she had two wombs, two uteruses and two vaginas when she was 20. She explained the condition has impacted her dating life and has required experimentation to work out what she likes. Now, she has said she uses one side of her vagina for her husband, who also works on OnlyFans and the other for sex work and she has been trolled for doing so. "My right vagina is my favourite so I keep that for my husband," she said. She explained on trolls: “They can say some really nasty comments – judging me as a mother putting me down calling me a sl*t, saying ‘I wonder what it's like to have your husband not interested in you anymore’ and 'I just feel sorry for your kids’.” She also gets criticism from family. Her husband Tom’s sister Emma was sent to discuss the situation on behalf of his parents. “She was initially very reserved about meeting Evelyn, especially knowing what her background was and how we're getting into online work together,” Tom told Love Don't Judge. I Have 2 Uteruses - One For My Husband & One For Work | LOVE DON'T JUDGE www.youtube.com Emma recalled: “When I found out she was an OnlyFans model I was quite shocked. Tom also took a while to tell me and we don't really have secrets between each other." She asked Evelyn what she thought, after learning that Tom’s family “had some pretty negative feelings” about the relationship. Evelyn tried to challenge the idea that she was “sleeping around” as part of her OnlyFans work, explaining that “it’s actually him getting to sleep with all of my girlfriends”. But there was “definitely some judgment from dad's side of the family”, Emma said. Evelyn said he'd be more likely to come around to accepting his son’s choices once he realised that it’s a professional career, and learned quite how much money they can make out of it. She added that working together as they do, they have more time for each other and for their kids. “In the start it felt unnatural, but over time we've learned to ease up and and it's been a lot of fun exploring our relationship in a different way…” Tom added. Sign up to our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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The first sweet things I ever made were cheesecakes – they provide endless opportunities to explore flavour and are easy peasy!” says chef and Great British Menu host Andi Oliver. “This particular iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, just right.” Coconut and lime cheesecake Serves: 12 For the base: 100g gingernut biscuits 100g oat biscuits, such as Hobnobs 50g desiccated coconut 120g melted unsalted butter Pinch of salt For the filling: 280g full-fat cream cheese 4 tbsp coconut condensed milk 200ml coconut milk 150ml cream Grated zest and juice of 2 limes 100g white chocolate, melted For the topping: 1 fresh coconut 1 tbsp maple syrup Grated zest of 1 lime 1 fresh mango, peeled, cored, and diced 22-24cm fluted tart tin, base lined with baking parchment Method: 1. Put all the biscuits in a sealable food bag and bash them up to fine crumbs using a rolling pin or similar. Tip the crumbs into a bowl and mix with the toasted coconut, melted butter, and salt. Press into the bottom and sides of the tart tin and chill in the fridge for one hour or until set. 2. Combine all the filling ingredients, apart from the chocolate, in a large mixing bowl. Beat together using an electric hand whisk until smooth and slightly thickened. Mix through the melted white chocolate. Spoon the filling on top of the set base and chill for a couple of hours in the fridge until set (do note that this cheesecake has quite a soft-set finish). 3. Meanwhile, preheat the oven to 180C fan. 4. Crack open the fresh coconut and peel off flakes of the flesh using a vegetable peeler. You want about two handfuls in total. Toss the flakes in the maple syrup and half of the lime zest on a baking tray, then toast in the preheated oven for around 10 minutes until crisp. Leave to cool, then top the cheesecake with the toasted coconut. 5. Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Three one-pot recipes for washing up hater A coronation sherry cherry trifle recipe fit for a king

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By Rajesh Kumar Singh CHICAGO Relentless travel demand has sent bookings at U.S. carriers soaring, translating into bumper