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Thanksgiving is only days away, and families all across America are in the midst of building their dinner menus for the feast. While you’re heading to the grocery store to pick up your turkey and sweet potatoes, there’s one aspect of Thanksgiving that’s important to consider while planning out the big day: When will dinner be served? Over the years, Americans have opted to host their dinners at different times, with many families starting the meal at 3pm on the fourth Thursday in November. On the other hand, some people decide to eat dinner as they normally would, by hosting Thanksgiving at 6pm or 7pm. The question of when to have your Thanksgiving dinner may be tied to one major factor - that large meals can make you a bit sleepy. There’s constant discussion surrounding the star of Thanksgiving, turkey, and how it makes you tired. Turkey contains tryptophan, an amino acid in our bodies that helps make melatonin to regulate sleep schedules, according to the Icahn School of Medicine at Mount Sinai. There’s no arguing that eating a Thanksgiving meal full of turkey, stuffing, and mashed potatoes would make anyone ready for a nap. Still, the question remains as to whether the chemicals in turkey actually make us susceptible to tiredness, or whether other factors are at play in our post-meal slumber. Speaking to The Independent, professional chefs have discussed the drowsiness that comes from eating a hefty meal, and how that feeling can affect your upcoming Thanksgiving plans. According to the Cleveland Clinic, tryptophan is an essential acid that’s found in food containing high levels of protein, such as chicken, eggs, cheese, and fish. Since there’s tryptophan in turkey, the amino acid can affect our body’s levels of both melatonin and serotonin, neurotransmitters that control our moods. Speaking to The Independent, California-based chef Brendan Collins acknowledged that the tryptophan in turkey is an amino acid that affects our sleep schedule. However, he clarified that turkey isn’t the reason for the drowsiness, and rather our eating habits on Thanksgiving could be the culprit. “I think the truth is that we can end up overeating on Thanksgiving, in comparison to our normal eating schedule, and we get food comas,” he explained. “We need to sleep because of that. Not because of the small amount of tryptophan found in the turkey itself.” John Carpenter - an executive chef at Signature Restaurant at La Cantera Resort and Spa in Texas - agreed that stuffing our faces with food on Thanksgiving may be more likely to blame for our tiredness. He noted that it’s easy to feel sleepy after a big meal and specified that a range of foods and beverages can contribute to the drowsiness, from pumpkin pie to wine. “Thanksgiving dinner is quite heavy, between stuffing and large amounts of meat we eat, whether that be turkey or ham,” he explained. “It’s also usually surrounded by friends and family, and there’s some alcohol drinking usually involved, which isn’t exactly known to keep us awake.” With the side effects of eating a big Thanksgiving meal in mind, chefs have shared their advice on when to plan your dinner. It’s important to note that the day before Thanksgiving can be relatively busy, from buying your ingredients to decorating your home. In addition to managing physical tasks, Carpenter said there’s another routine he usually takes on to prepare for the holiday - changing up his eating habits. “For me personally, I definitely prefer to change my eating schedule, leading up not only the day of Thanksgiving, but also a couple of days before,” he said. “I always eat a little bit lighter, leading up in anticipation of a big meal. And personally, I normally don’t even eat breakfast on Thanksgiving because I know I’m going to eat so much.” The morning of Thanksgiving tends to be quite hectic, so Collins urged families to give themselves enough preparation time before dinner. He recommended giving yourself a good two and a half to three hours of cooking time, when you can prepare all your vegetables while the turkey is in the oven. So, when is the best opportunity to serve the food to your guests? Professional chefs recommend the daytime, rather than evening, as the best time to host your dinner, taking both meal preparation time and drowsiness into account. “Normally for me, it’s early in the afternoon or early in the day,” Carpenter explained. “I have two children so I prefer earlier because it gives us the rest of the day for them to wind down from a big meal and all that. And then you have more time during Thanksgiving day to be with your family.” When you decide to host your Thanksgiving dinner is entirely up to you, but Collins acknowledged that the age of your guests is another factor to consider. He noted that children are generally accustomed to having their meals earlier in the day, even though that might not be the case for adults. “I think if there’s a lot of children under 10 years of age, having your dinner at 2pm or 3pm would be good,” Collins said. “If it’s more towards the adult scene, then I think it’s more of an early dinner, late lunch kind of thing. I’d personally go for 4pm or 5pm.” Thanksgiving aside, studies have found that late-night dinners may not be the best idea. In a 2022 study published in peer-reviewed journal Cell Metabolism, researchers examined 16 patients who were overweight and obese as they ate the same exact meals on two schedules - one group eating as late as 9pm. Results showed that eating later had a large effect on how patients regulated their “energy intake, expenditure, and storage”. Since there’s so many different types of food served on Thanksgiving, eating dinner on the earlier side could ultimately be better for your physical health. “Personally, I know you shouldn’t be eating a huge meal later at night, especially the size of a normal Thanksgiving meal,” Collins added. “So definitely give yourself the time for your food to settle down.” Although there are various factors to consider when planning the timing of your Thanksgiving dinner, it’s important to remember not to let the stress of it ruin the day. “Don’t stress out too much about the food,” Collins said. “I know sometimes Thanksgiving is one of the first times you’ve seen friends or family in a long time. So I think the idea is that it’s celebratory, and make sure you do that. Buy really good wine or champagne and enjoy yourself.” Read More 10 Thanksgiving traditions and where they come from The French have rules, and they have camembert rules – mess with them at your peril Pearly Cow, Margate, restaurant review: Go for the steak, but stay for the potatoes The French have rules, and they have camembert rules – mess with them at your peril Pearly Cow, Margate, restaurant review: Go for the steak, but stay for the potatoes We must stop Big Cranberry Sauce’s reign of terror over Christmas sandwiches

While Formula 1 may be struggling to invigorate the spectacle of racing amid another anticipated year of Red Bull dominance, one area it is not struggling in is the off-track coffers. With more races than ever before, and the bumper profits that go with it, an inevitable side-effect is wandering eyes from afar. The sport’s governing body, the FIA, has thus opened an “expressions of interest” process in January for new potential teams to join the current 10-team grid, perhaps as soon as 2025. Enter Calvin Lo: a Hong Kong-based billionaire. CEO of R.E. Lee International, the world’s largest life insurance broker, the 45-year-old has been “hooked” on the sport since glimpsing Michael Schumacher’s Ferrari on TV in the early 2000s. A trip to Shanghai for the first Chinese Grand Prix in 2004 underlined that adoration. But now, spectating from the paddock isn’t enough. “I’m having serious discussions about getting involved right now,” he tells The Independent, from an office in Singapore, with all the paperwork lying in front of him. “There’s actually quite a few proposals in front of me right now to see how I can participate. “F1 needs more teams. There’s too many talents in motorsport to not have more teams. But when I go through it, it is highly aspirational and absolutely, very ambitious. Still, I’d loved to be involved financially.” But not at the cost of his reputation. Financial prudence and sustainability are at the forefront of his thinking, with the extended FIA deadline for applications closing on Sunday. The entrance fee for any new team is $200m, shared by all the current teams. Mercedes boss Toto Wolff has previously remarked that $1bn is realistically required to fight at the front, a figure Lo agrees is “fair” given the basic costs of recruitment and car development. “I won’t get myself into that vicious cycle where I can’t hit those financial markers,” he says, adamantly. “Putting money into the team is not the difficult part. It’s making sure it’s sustainable; otherwise it’s embarrassing for everyone. It’s very intricate, even with an established group of people, with all the sponsorship and the detail. “But there’s so much potential in this part of the world – it’d be so advantageous to the Asian community and to the F1 ecosystem.” Audi have already confirmed their entry in 2026, taking over from Alfa Romeo (Sauber), while American giant Ford has partnered with Red Bull for the world champions’ new powertrains division. While Lo was tight-lipped about naming potential partnerships, he did emphasise his eagerness to join forces with a new team via the current FIA process. Confirmed bids from Andretti Cadillac, as well as a mooted submission from junior formula outfit Hitech GP, were ruled out. An association with Panthera Team Asia, therefore, seems most probable at this point. Lo also has a financial link with Williams’ F1 team, who were bought by private investment firm Dorilton Capital nearly three years ago, but non-disclosure agreements preclude him from elaborating further. He was insistent, however, that any new team would not present a conflict of interest. Instead, his new venture, likely based out of Asia, would be his primary focus. The continent is a “huge untapped market” for the sport, in Lo’s view, amid the Americanisation of the sport witnessed at the weekend in Miami. An academy for drivers and academics alike is also a target. “To truly make F1 global, we cannot forget this part of the world,” he says. “There are races, but the penetration is not high and it’s wasted. “I would love to have an Asian team with a base in the Pearl River Delta [the wealthiest region in south China]. The initial few seasons would be tough but it’s important for the sport to have more exposure and commitment here. “It’d be great to have an academy here. Recruiting talents not just for F1, but aeronautics and legal avenues. For young people to be exposed to this kind of world, it could change someone’s life. “With [F1’s new regulations in] 2026 and the net-zero target of 2030, now is the perfect time to be involved behind the scenes.” Working in the shadows is just how Lo operates. Widely publicised as the “secretive” or “under-the-radar” billionaire – who has a net worth of $1.7bn (£1.3bn) according to Forbes – he covets privacy, despite a lucrative lifestyle which includes owning a suite of supercars and a collection of tip-top champagne, with a single batch costing $230m. “If I go into F1, you won’t see me,” he reveals. “It’s not my style. It’s also partly to do with my main business and working with clients. “In my view, the wealthier you are… you don’t go out and flaunt it. Well some do, most don’t!” McLaren CEO Zak Brown believes there will be at least four prospective teams interested in joining the sport, while F1’s regulations cater for only two more spots. Lo has been included in an initial application to play a financial role – even if he won’t be the face of said new team – and the FIA intends on making a decision about which teams will be granted a shot at the big time by the end of June. “By 2026, it will be a different world we live in and it’d be pretty amazing to be part of that change,” he concludes. “It’s now about looking at all the plans and making a decision truly from a financial point of view. “The skeleton is already there. It’s now just getting everyone to commit themselves.” Read More FIA formally opens applications for new teams to join F1 grid Andretti joins forces with General Motors to target Formula 1 entry FIA boss ‘surprised’ at ‘adverse reaction’ to Andretti’s F1 bid with Cadillac Aussie billionaire David Dicker enters race for new team to join F1 grid Ford to rejoin Formula 1 as engine partner for Red Bull from 2026

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Defining Dishes is a new 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. I got my first job in Hanoi as an EFL (English as a Foreign Language) teacher and taught a kindergarten class at the weekends. The school had a mix of Vietnamese and other EFL teachers, so I was able to make a lot of really great friends who were very keen to educate all of us foreigners on the best local food. On my first day at the school, they took me to a bun cha stall nearby that was really, really popular and it was always full. They served it with strips of pork belly, which is uncommon. Quite often, you’d have to wait a little while to get a seat, but it was always worth it. Once, I saw a bride and groom dining there in their wedding outfits! My favourite thing about bun cha is the smell of smoky meat coming off the open-air grill. It would fill the air around you while you sat and waited for your food to arrive. That delicious smell is what I miss the most when I try to make it for myself in the UK but it’s really hard to recreate indoors. The way my Vietnamese friends taught me to eat it was to pour the nuoc cham – a sauce made from fish sauce, sugar, lime juice and water – all over the dish and mix it all up, but I know other people just dip the meat in it. I’m sure there’s no one correct or incorrect way to do it, but the sauce is so delicious, why wouldn’t you want to soak the whole thing in it? I spent one year in Hanoi and moved back to my parent’s house in York, where I grew up, in 2011. By this time, I’d done a few embarrassing TV adverts and little acting jobs in Hanoi, and I went on to do quite a lot of presenting work on little local channels and corporate videos. Then I came across a Sainsbury’s magazine, I think, that was running a competition by the British Herb Association, which I’d never heard of before. They were looking for people to cook a recipe using British-grown herbs. I decided to try making a bun cha at home by adapting a recipe by New Zealand-born US chef Bobby Chin. I’m sure I butchered it and Anglicised it (all those terrible things) because I’d never made it before. But I did use some fresh British herbs, coriander and mint that my parents grew in their garden, which was quite sweet. I filmed myself making it and submitted it for the competition, and in the end, I was invited to take part in the final. I’d really like to highlight that I am not a chef. I like my food and I enjoy cooking, but I’ve never pretended to be a chef. Anyway, I went to London and participated in the cook-off against two other ladies and was judged by Masterchef’s John Torode. Of course I’d seen him on TV quite a lot – he was fairly intimidating, to be honest. He was very friendly off-camera, but he plays a part when they’re rolling. I remember he came up to me and said: “Oh, you obviously much prefer cooking in your own home than in a professional kitchen.” I said: “Well, yes, I’m not a professional.” He was very complimentary about my dish, although he did highlight that there was a lack of smokiness in the meat, which was a very fair point. But I won the competition somehow and that’s how it linked me to getting my first proper TV presenting gig. I saw an advert for a TV channel in Mumbai that was searching for a presenter who could also cook, so I sent off my details and a video of me making bun cha in the competition. A couple of days later, they got in touch with me and seemed quite pleased by my enthusiasm. I was flown out to Delhi just two weeks later. It seemed too good to be true, but I started presenting on a show called Quest, which was initially only broadcast in Mumbai on Travelxp. It’s now an international channel that broadcasts in about 30 countries. The show had me visiting chefs and families around India and learning about “forgotten dishes” that people were rediscovering and cooking. It was an incredible opportunity and I feel very fortunate to be able to do what I do. Maybe I should be thanking Sainsbury’s magazine. But it’s bun cha and Hanoi that I have the most love for. When I make it now, I have this image in my mind of the place that I would go with my teacher friends and I’m doing my very best to emulate that flavour. I’m sure if I went back now and tried the authentic version again, I’d think: “God, I’m just butchering it.” But you know, I’m doing my best. Alex Outhwaite is a travel TV presenter. She has hosted several travel shows, including ‘The Wanderer’ on Prime Video. Read More It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth

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UPDATE: Jul. 12, 2023, 6:20 p.m. EDT This list has been updated with the best